Despite traveling 15 of the last 30 days to Carmel, Orlando and Southern California and heading into my fifth month of pregnancy, there was no way I was going to miss BlogHer Food ’13 in Austin! After sitting on the sidelines during last year’s conference in Seattle, I made it a goal to get there in 2013 and I’m so glad I did. Best. Conference. Ever.
Thank you again to Stonyfield for sponsoring my attendance this year – I will forever be grateful and promise to make up for it in yogurt consumption.
What’s it like? Imagine four days talking about your biggest passion in life (food blogging) with 500 of your best friends. It’s pretty much one big toddler-free party and sleepover with endless snacks, libations (not for me) and laughs.
The first night of the conference I had the pleasure of hosting the Stonyfield reception at Parkside restaurant in downtown Austin. See those miniature grilled cheeses on the bottom right? They should be called Addictive Cheesy Crack Bites because I couldn’t stop eating them. What baby wants, baby gets – right?
Check out the incredible menu created Parkside and Stonyfield. Every dish was made with organic ingredients and plenty of Stonyfield yogurt, Earthbound Farm greens and Organic Valley cheeses. As a healthy food blogger, I can’t tell you how much I appreciate attending parties with food I would actually make and eat at home. I love a chocolate fountain as much as the next gal but I also love fitting into my clothes.
One of the greatest aspects of these conferences is the rare opportunity to meet and spend time with my fellow bloggers and clients. From Left to Right: Meredith from In Sock Monkey Slippers (who I met in Chicago last year), Kristina from Stonyfield, Brandi from Bran Appetit and Chandra from Stonyfield.
Throughout the conference, Stonyfield hosted a booth with delicious and healthy treats around the clock. Brandi shared delicious yogurt-filled cookies for a “Milk and Cookies” break and Amelia from Eating Made Easy hosted an afternoon break with both sweet and savory yogurt parfaits. For my turn, I crated three savory yogurt-based dips for the evening sponsor reception including a Pesto Dip, Feta Herb Bean Dip and the Chipotle Avocado Yogurt Dip I’m sharing today.
That’s all for now but stay tuned for my Blog Her Food Recap Part 2 coming soon for more!
- Serves: 8
- Serving size: ⅓ cup
- Calories: 129
- Fat: 10.1 g
- Saturated fat: 1.4 g
- Unsaturated fat: 8.7 g
- Trans fat: 0
- Carbohydrates: 8.4 g
- Sugar: 1.6 g
- Sodium: 34 mg
- Fiber: 4.7 g
- Protein: 4.3 g
- Cholesterol: 0
- 3 avocados – pitted, flesh removed from skin
- 1 cup plain Greek yogurt
- 1 cup fresh cilantro
- 1 chipotle pepper in adobo
- zest and juice of 2 limes
- salt and pepper to taste
- Place all ingredients in a food processor and puree until smooth.
- Check for seasoning and add salt and pepper to taste.
- Serve with fresh vegetables or baked tortilla chips.