Welcome to the Eat This Not That podcast, brought to you by Bob's Redmill, an employee-owned company that has been offering organic, gluten-free, and stone-ground products for decades.

I'm John Hammond, and this episode, I am joined again by Eat This Not That senior editor, Olivia Tarantino.

And in just a bit, I'm going to share my secret for supercharging the focus of today's show, yogurt. When we think about all the innovative things that are filling up the food shelves these days, most of us don't think about yogurt. But Olivia's here to tell us why we should start to turn our attention to the dairy aisle. She's going to help us navigate the onslaught of new and yes, products that are about to change the way you think about yogurt. Now, one of the things that I have always loved about yogurt is it's like a blank canvas. With a serving of plain yogurt, you can be free to make it into whatever you want, a smoothie, a hearty breakfast, a sweet snack maybe. It all depends on what you pair it with. Now, I like to punch

up my yogurt with old country style musely from Bob's Redmill. It's a traditional European-inspired

cereal made from a blend of whole grains, nuts, seeds, and dried fruit. Now, I like to mix it in with

plain yogurt for a midday snack that packs a ton of protein and whole grains. It's terrific topped with milk is cold cereal, too,

or you can cook it on the stove top, and then it's a hearty hot cereal, which is nice also.

Or you can go full euro and eat it the traditional Swiss way, mixed with yogurt and grated

apple, and then leave it in the fridge overnight to soak. So it's kind of

get that soft overnight oats vibe, which is really delicious. This is actually a great

grab-and-go breakfast option too. One of the things I really love about Bob's Redmill,

aside from my old style country musely, is that you're not just getting quality, you're getting

flavor-packed, healthy food that actually

tastes amazing. So what are you waiting for? Visit bobsredmill.com today.

Now, let's get to Olivia and all of this great yogurt news. Yogurt seems like such an easy

food to be underwhelmed by. You know, maybe you grab it for a quick breakfast, a mid-morning

snack, but at the end of the day, there's usually not much to get excited about. However, you have a different

lens on this for us, and you think we need to get excited. Why is that?

Yes, it's definitely the time to get excited about yogurt again. I remember my first

experience with yogurt was probably in the Continental Breakfast line at a hotel when you would get those little Danin yogurt sitting in a half-ice puddle of water.

Bobbing for yogurts.

Right, right.

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