No, I haven’t joined an obscure Eastern religion – I’m still a Methodist.  For those of you uninitiated in the Greek yogurt craze that’s sweeping foodies and health nuts across the nation, Chobani is a brand of Greek yogurt, usually with fruit on the bottom.  My nutritionist recommended Chobani to me way back at our very first appointment on my actual 30th birthday last October.  I’ve never been much of a yogurt person, thinking even Breyer’s or Yoplait tasted like flavored bad breath until I was well into my twenties, so this Greek yogurt thing scared me a little bit.  Greek yogurt is more pungent than regular yogurt, and I blogged months back on how I just couldn’t do Greek yogurt, or a Scandinavian (maybe it was Icelandic, I can’t rememeber) yogurt called Skyr that I tried.  You can read the details here, but long story short, I thought they tasted like @$$.

The last time I tried Chobani was literally the day after I first met with my nutritionist in October.  That was enough for me at the time.  Truly.  My nutritionist is amazing, so I thought we just happened to have different taste preferences when it came to this stuff.  Nutritionally, Greek yogurt has a much higher protein content than regular yogurt, so it fills you up more effectively (at least this is my layman’s understanding of the concept), but I had decided I didn’t like Greek yogurt, and that was that.  (I can be quite decisive with food when I want to be).  Then a series of seemingly innocuous conversations and readings of tweets got me to reconsider.  A couple of weeks ago I was » Read more: Nutrition Monday: I’m a Chobani Convert