The FBC Yogurt Every Day cookbook review!

Yogurt Every Day Cookbook Review | Food Bloggers of Canada

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The Yogurt Every Day: Healthy and Delicious Recipes for Breakfast, Lunch, Dinner and Dessert cookbook was written by Hubert Cormier, who is a nutritionist and dietitian. As part of his Ph.D. thesis, he researched the consumption of yogurt and discovered the health benefits of incorporating yogurt into a well-balanced daily diet. In this cookbook, he offers over 75 healthy versions of his favourite dishes which all include yogurt.

Table of Contents

After the Introduction, we’re introduced to The Quick History of Yogurt where we read about yogurt milestones throughout the years. Then we go on to learn about the Health Benefits of yogurt followed by The Basics, which includes making yogurt at home using different methods, setting up a sweet and savoury yogurt bar, and a Greek Yogurt substitution chart.

In the table of contents of the following chapters, the recipes aren’t just listed by title and page number, but also by display photos of them. I find this a useful guide in deciding which recipes to make.

  • Breakfast
  • Lunch
  • Snacks
  • Desserts

The notes, acknowledgments, and index are located at the back of the cookbook.


The over 75 healthy, delicious recipes are accompanied by stunning colour photos. They include key symbols for the number of servings, prep time, rest or refrigeration time, freezing time and cooking time as applicable to each recipe.

The recipe layout is well organized, beginning with the headnote and key symbols, followed by the ingredients on the left, the method on the right, Hubert’s tips following the method, and Nutritional Value Per Serving at the bottom of the page. Each recipe is listed on one page which makes it easy to follow.

Sample recipes include:

  • Breakfast: Yogurt Pancakes, Mediterranean Burritos, Eggs Benedict with Lighter Sauce
  • Lunch: Lentil Patties, Dragon Bowl, Cauliflower Cream, Updated and Improved Sandwiches
  • Dinner: Butter Chicken, Braised Beef Shepherd’s Pie, Fig Focaccia, Stuffed Potatoes
  • Snacks: Cracker Jacks, Baked Mini-Donuts, Energy Ball, Goat Cheese, Grape and Pecan Balls
  • Desserts: Amaretto and Espresso Cake, Dark Beer Whoopie Pies, Pumpkin Spice Sorbet

Tested Recipes

Sweet Potato Gnocchi — Dinner (Page 93)

This was the first time I made Sweet Potato Gnocchi and it won’t be the last. I usually feel slightly intimidated when making gnocchi as sometimes they turn out as hard as bullets as I haven’t yet mastered the flour to potato ratio. By following this recipe and using the step-by-step photos as a guide, the Sweet Potato Gnocchi turned out perfectly. I served them with a Butter Sage Sauce alongside rapini (broccoli rabe), which made a wonderful flavour combination of the sweet gnocchi and slightly bitter rapini.

Banana, Walnut and Toblerone Bread — Dessert (Page 184)

Out of all the dessert recipes listed in this cookbook, I couldn’t resist making this Banana, Walnut and Toblerone Bread. The combined flavours of the ingredients make a delicious, chocolatey bread. It was tempting to have more than one slice at breakfast or even as a snack, but at 336 calories per slice, I limited myself to only one a day.

Lentil Patties — Lunch (Page 57)

Lentil Patties Image | Food Bloggers of Canada

As my husband and I are cutting down our red meat consumption, this Lentil Patties recipe was a good alternative to eating hamburgers. The recipe comes together quickly, after combining all the ingredients in a food processor. The mixture was a bit too sticky so, as per the recipe, I added extra breadcrumbs. The patties are cooked in a lightly oiled non-stick skillet, but I had to lightly oil it every time I cooked a batch, otherwise the patties would stick to the pan. They almost did have a meaty taste, but we found them a bit bland. Next time I make them I’ll adjust the seasonings to our own taste.

This recipe makes 20 patties, enough for five servings. I served them in slider buns with lettuce and tomato slices.

Lentil Patties
Prep time
Cook time
Total time
This recipe is inspired by falafel—vegetarian balls or patties that are usually made from chickpeas. My version features similar ingredients, but the use of lentils as a substitute for chickpeas gives the patties a sturdier, almost meaty taste, which is why I like to serve them as I would burgers. Topping a lentil patty with sautéed mushrooms, kale leaves, and a curried mayo (p. 19) results in a sandwich that is guaranteed to please everyone, even serious meat lovers.
Serves: 20 patties (5 servings)
  • 1 tablespoon (15 mL) butter
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 zucchini, grated
  • 2 bay leaves
  • 2 tablespoons (30 mL) Dijon mustard
  • 1 tablespoon (15 mL) honey or maple syrup
  • Two 19-ounce (540 mL) cans lentils, drained and rinsed
  • 2 eggs
  • ½ cup (125 mL) grated Parmesan cheese
  • 1⅓ cups (320 mL) bread crumbs
  • ⅓ cup (80 mL) Greek yogurt, strained (see instructions on p. 19)
  • ½ teaspoon (2.5 mL) cayenne pepper
  • ½ teaspoon (2.5 mL) red pepper flakes
  • Salt and pepper, to taste
  1. In a nonstick skillet, melt the butter and sauté the onion and garlic. Add the zucchini and bay leaves, and cook for 2 minutes. Remove the bay leaves.
  2. Transfer the mixture to a food processor, then add all the remaining ingredients. Process until the ingredients are combined and you reach a texture that resembles ground meat.
  3. Create twenty 2-inch (5 cm) patties. If the mixture is too sticky, add more bread crumbs.
  4. In a lightly oiled nonstick skillet, cook the patties over medium-high heat.
  5. Serve in slider buns, seasoned with curry yogurt mayonnaise (p. 19).
Hubert's Tip: You can freeze the cooked lentil patties for up to 3 months. As an alternative, serve them with curly lettuce and tomato slices.
Nutrition Information
Serving size: for 4 patties Calories: 502 Fat: 8.9 g Saturated fat: 3.3 g Carbohydrates: 76 g Sodium: 595 mg Fiber: 11 g Protein: 31 g Cholesterol: 88 mg


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Bookshelf Worthy?

I really enjoyed cooking from the Yogurt Every Day cookbook. I like the tables of contents displaying the recipe photos and the nutritional information included in every recipe. The recipes are suitable for all cooking skill levels, and vegetarians can also enjoy some of them. I usually eat yogurt only for breakfast; sometimes I use it for baking. The Basic chapter motivated me into making my own yogurt. We received a yogurt maker as a wedding present dozens of years ago. It’s time I take it out of the box, dust it off and give it a go.

The recipes in this cookbook have taught me the benefits of incorporating yogurt into everyday meals and that yogurt isn't only for breakfast anymore. I’ve bookmarked a few recipes I want to make, so this cookbook is staying on my bookshelf.

Yogurt Every Day, Healthy and Delicious Recipes for Breakfast, Lunch, Dinner and Dessert
Author: Hubert Cormier, Nutritionist/Dietitian
Softcover: 198 pages
Publisher: Appetite by Random House
ISBN: 978-0-14-75302-4


Excerpted from Yogurt Every Day by Hubert Cormier. Copyright © 2017 Hubert Cormier. Food photography by Catherine Côté. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.  

A review copy of Yogurt Every Day was provided by Appetite by Random House. 

The Yogurt Every Day cookbook review was written by Liliana Tommasini, author of the aptly named blog My Cookbook Addiction. Her passion for baking and cooking began at an early age. Liliana grew up in an Italian household where each meal was made from scratch with fresh ingredients and Sunday family lunches were always a celebration. She has a passion for collecting cookbooks and believes that every recipe tells a story that must be shared to nourish your soul and feed your belly. You can connect with Liliana on Twitter, Facebook and Instagram..

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