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Breakfast

Steel-cut oatmeal topped with yogurt and granola.

Midmorning Snack

Almond-strawberry yogurt smoothie.

Lunch

Panini dressed with yogurt “mayo,” mixed with olive oil, garlic and kalamata olives.

Afternoon Snack

Baked pita crisps with tzatziki, a blend of Greek-style drained yogurt with chopped cucumber, garlic and dill.

Dinner

Grilled fish with a yogurt-based aioli of garlic, mustard, horseradish, Sriracha chile sauce, lemon juice and olive oil.

Dessert

Greek yogurt and warm fruit compote drizzled with honey and chopped nuts.