guest post: eating for yog messes

October 13, 2009

Cheers all you fabulous Eating for England readers!

My name is Holly, and I am the lady behind the blog, The Healthy Everythingtarian. As the name suggests, I like a bit o’ everything in my diet – fruits, veggies, dairy, grains and occasionally, meat. Instead of telling myself I can’t have this or that, I find a diet of inclusion works much better for me. I’m happy, the belly is happy and my tastebuds are happy. It’s an all-around winner.

I couldn’t be more happy to be guest posting for our girl Angharad. Since we are both Minnesotans (me for real, her transplanted), we have become real-life friends. Trust me, she is fun, fabulous and the sweetest thang you’ll ever meet. So, I knew I had some pressure to make this guest post good. While brainstorming on a jolly stroll home from work, it hit me…

I needed to teach y’all the art of the yog mess!

Main entry: yog mess
Pronounciation: yog\’mes
Function: noun

(1) a mixture of yogurt and various toppings, swirled together in a circular motion to create a haphazard pile of deliciousness

A Step-by-Step Guide to Creating a Delicious Yog Mess

(1) Start with a good base. For me, I prefer plain Greek yog, preferably Oikos because it’s organic. Think of it as a blank canvas to throw paint on, thus creating your very own Sistine Chapel!

Plain Greek yog is the way to go for a truly irresistable mix.

(2) Add in the fruit(s) of your choice.In my experience, mushed bananas and berries work best. However, don’t be afraid to experiment! I have thoroughly enjoyed kiwi, fruit preserves/jelly and dried fruit in my messes. Especially if you are using plain yog, fruit is essential to give it that perfect amount of sweetness.

You cannot go wrong with a sliced or mushed naner in your mess.

(3) Texture! The key to a successful yog mess lies in the mixture of textures. Say that five times fast! Usually, the best way to add texture is through including grains in your mess. Grains vary widely so possibilities are quite endless: granola, cereal, graham crackers, muesli, granola bars, breakfast bars, breads…

Adding Walnut Chocolate Chip Banana Bread to this mess was one of the best decisions I ever made.

(4) Frost your yog mess.The ONLY way to properly frost your mess is with nut butter. I don’t care what kind, flavor or brand – just make it nut butter, kapeesh? My two fave nut butters of the moment are raw almond butter (Trader Joe’s brand) and CinnaRaisin Swirl peanut butter (PB&Co.;).

Raw AB is the way to B!

(5) Embellish to your heart’s content.Embellishments are the best part! Some fabulous add-ins include: cinnamon, shredded coconut, drizzle of honey or agave, ground flaxseed, chocolate chips, almond meal, pumpkin pie spice, cardamom, maple syrup…use your imagination!

Agave gives a yog mess a certain je ne sais quoi?

(6) Make your concoction a true mess.Swirl, twirl, stir, fold, spoon, fork, ladle, mix – do what you need to do to make it a true cold mess!

(7) Devour.This step needs no explanation.

Thanks for joining in on my yog mess tutorial today! I hope each and every one of you (flexitarian, vegetarian, vegan – hey, there is soy yogurt!) learned something. If you do create a yummy looking yog mess, please send it to me at I would love to see (and possibly eat) everything you’ve learned today in action!

I hope our dear Angharad is having a yee-haw of a time in Austin – until next time, take care y’all!


Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

{ 14 comments… read them below or add one }

Taylor October 13, 2009 at 11:46 am

ummm pretty sure yog messes (YOG not yogurt) are the shizzle. Best things ever!! Thanks for the tutorial lady :-)


Food Makes Fun Fuel October 13, 2009 at 12:10 pm

I'm honestly one of the worst at yogurt messes. I'm too organized a person and enjoy single flavors, but enough of my personal problems. The best I've been able to do is take the bottom of a muffin and mush it up in yogurt with cinnamon and stevia. Amazing–it tastes like carrot cake :-)


brandi October 13, 2009 at 12:16 pm

ha, I love this post :) so fun!


Susan October 13, 2009 at 1:06 pm

Your yog messes are EPIC! They put mine to shame. I admittedly don't ice them enough, or wander outside the realm of cereal for texture. I promise I will get on that Holly ;)


joyofood October 13, 2009 at 3:04 pm

Lovin the yogurty mess :)



Janetha October 13, 2009 at 4:38 pm

hahaha.. i love that you devoted a whole post to the yog mess. beauty clark!


Feed Me I'm Cranky October 13, 2009 at 5:26 pm

love it Holly!!


ohonemorething October 13, 2009 at 8:08 pm

Kapeesh!! Girrl I've got some yog messes you would be prooud of :D Actually, there's one coming up in my next post.. you'll know what I'm talking about when you see it ;)

Awesome post!!! This everythingtarian has got it going on!


Leah October 13, 2009 at 9:10 pm

this is such an awesome post! I love yog mes's and eat them almost every day for brekkers…they always come out different which is what i love!


Jenna October 13, 2009 at 9:15 pm

i found this on the healthy everythingtarian's blog!
your post is absolutely amazing on yogurt messes! they are my all time fav ;)


BroccoliHut October 13, 2009 at 10:19 pm

Fabulous tutorial–must set into practice ASAP!


Katie October 14, 2009 at 5:45 pm

Yessssssssss. I'm so excited about this post. I always get food envy when I see your messes. Maybe I can make a stellar one myself after this little educational post. Thank you Holly/Angharad!


jesslikesithot October 15, 2009 at 1:40 am

We just love our yogurt messes, don't we Holly?? :-D

The nut butter "frosting" is absolutely essential to any supremely delicious yog mess! And i've found fresh peaches or frozen berries add the PERFECT amount of sweetness (along with cinn/agave/stevia/etcccc) to any bowl !!

fab guest post!! love both you girls! xo


Thinspired October 15, 2009 at 8:04 am

Love, it Holly! You've obviously perfected the art to making beautiful yogurt messes :) I agree, texture is essential!


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: