Two weeks ago I had the opportunity to attend the event of my (foodie) dreams… being at a cooking class sponsored by one of my favorite brands (Siggi’s Dairy) with a few of my favorite bloggers and RDs, eating REAL wholesome food. In the three hour time span we were at the event, we had the opportunity to create recipe’s created straight from the Siggi’s team themselves. The dishes were typical Nordic-style meals that were based off of ones the creator, Siggi Hilmarsson, would eat growing up in Iceland.
Okay, maybe they were a bit more fancy than just your average yogurt, potatoes and vegetables but regardless, the man’s got some good taste in food!
I’ve been a fan of Siggi’s yogurt since last year and ever since, it’s been the one yogurt I keep going back to. It’s what actually got me off of the “dairy-free” life. While I still rarely eat dairy, I always tell my friends/family/etc. that Siggi’s is the one dairy product I will always be into – even in moderation.
The yogurts come in 0 and 4% fat, low in sugar, the ingredients are clear, concise and minimal and are died with no artificial colors… just natural fruit.
I came to the event in between working over at Simple Mills and by the time I left, I was on one of those incredible highs where I’m just so blown away and happy by everything I’ve been doing the past year. Call me cheesy but I don’t do these kinds of events often and when I get to be around people who love the same kinda stuff I do, it’s a pretty amazing feeling. For example, I can talk freely about my love for Siggi’s yogurt and everyone around me strongly agrees and doesn’t make me feel like a dork.
We began the cooking class with appetizers like mini toasts with smoked salmon and root vegetable soup with little blobs of yogurt in the centers. I thought of them like small shots of veggie deliciousness! Why have shots of vodka when you can take back vegetables?
As if that wasn’t enough, there was a massive tin bucket that they filled with an assortment of yogurts we ended up taking home at the end of the event.
The hosts split all of the guests into three tables and at each table there was a different item that we cooked together. Sweet potato mash, a mushroom salad, poached salmon with yogurt, berries and edible flowers… oh and let’s not forget the real star of the show: an assortment of roasted root vegetables with brussels sprouts and potatoes. I die thinking about it. Siggi, the creator himself, was at the event and kept popping up at my table eating raw butternut squash straight from the baking sheet. It’s good to know someone loves raw veggies just like moi.
I’ve never met a man so in love with whole vegetables and I absolutely loved it.
After about an hour, all of our food was prepped and ready to be plated and devoured. We sat down at one long decorated table and it felt like a Thanksgiving out of a dream. Really.
Sweet potato mash, check. Roasted vegetables, give me two more servings please. Oh and that salmon? Berries are now essential to any salmon I’ll ever have again in my life.
To make the event even more fun, I sat with some of my favorite ladies: Lauren of Lake Shore Lady, May of Nutrition Happens and Erin of Erin’s Inside Job. We were in charge of chopping and roasting the veggies that was accompanied by a healthier take on a ranch dip (made with Siggi’s original 4% fat yogurt), then topped with slivered almonds and olive oil.
It was so much fun actually putting the work into the food we were eating and seeing each and every ingredient. Each recipe that was created during the event was printed and put into a folder we took home at the end, so we could re-make it all and trust me… I did.
I’m thinking I might just need to ditch the turkey and mashed potatoes this year and make all of this for my family.
May and I snagged a photo with the yogurt mastermind himself right before heading out with our bags packed with Siggi’s swag. Of course I had to ask him what his favorite go-to yogurt was and he told me he loves plain with some nuts and fruit for breakfast. Looks like we’re breakfast twins.
Except I hiiiighly recommend the vanilla. It is my second favorite and has actual vanilla bean flecks in it! Noms for days.
Simple ingredients, not a lot of sugar. The way I like it.
For more on Siggi’s Dairy, you can head here.
Thank you to Siggi’s Dairy and The Chopping Block for hosting this event and providing such a delicious day of eats and information.