recipe steps

• In a bowl, mix Glenisk High Protein Natural Yogurt, olive oil, paprika, cumin, turmeric, garlic powder, salt, black pepper, and lime juice. Add the chicken pieces, coat well, and let marinate for at least 30 minutes (or overnight for extra flavor).
• Heat a pan over medium-high heat and cook the chicken for 5-7 minutes until golden and fully cooked through.
• Slice the cucumber, radishes, carrots, red chili, and red onion.
• Warm the tortillas, then layer with lettuce, cooked chicken, and fresh toppings.
• Spoon Glenisk High Protein Natural Yogurt over the tacos for extra creaminess.
• Squeeze fresh lime juice over the tacos and enjoy a quick & easy high-protein meal!

recipe steps

• Blend the Base
  In a bowl or blender, combine Glenisk yogurt, banana, berries, lemon juice, sweetener (if using), and salt. Blend until smooth and creamy.
• Freeze
  Pour into a Ninja Creami container. Level the top, cover, and freeze for 24 hours.
• Spin
  Process using Lite Ice Cream or Smoothie Bowl mode. If crumbly, re-spin with a splash of Glenisk yogurt.
• Serve
  Scoop into bowls. Top with banana, chia seeds, cacao nibs, or your favorite clean garnish. Enjoy immediately.

method

• To make the gnocchi, place the potatoes in a large pot of salted cold water and bring it to the boil for 20 minutes or until the potatoes are cooked through. Drain and allow them to cool slightly, then peel with a knife. Pass them through a potato ricer while still warm, season with salt and beat in the egg. Add half the flour and mix well until smooth. Empty the mix onto a lightly floured surface and add in the rest of the flour while kneading the mixture into a dough.
• Divide into 4 equal amounts, then take each piece of dough and roll it back and forth on a lightly floured work surface to form a long cylinder (about as thick as your forefinger). Cut the rolled dough into 3cm pieces, shape into crescents and roll it away from you on the prongs of a fork to make the distinctive gnocchi indentations. Cover with cling film on a floured board ensuring they do not touch or stick together until you are ready to cook.
• For the sauce, add the white wine to a pot and bring it to a boil, then lower the heat and reduce it by one third. Stir in the gorgonzola until melted and then add the Glenisk Greek Style Organic Luxury Natural yogurt and honey, seasoning with salt and pepper to taste.
• To cook the gnocchi, bring a large pot of water to the boil. Add in the gnocchi and cook for about 2 mins or until they float to the surface. Drain well. Heat a pan with some rapeseed oil and toss in the gnocchi. Brown for 2 minutes and remove with a slotted spoon, then toss the gnocchi in the sauce and sprinkle on the pine nuts. Serve immediately.

method

• Mix fish with egg, mashed potato if using or half the breadcrumbs, the herbs, lemon zest and seasoning.
• Divide into six, form into cakes and set aside in the fridge to firm up.
• When ready to cook roll the fish cakes in the remaining breadcrumbs and either bake in a hot oven (180°C) for 15-20 mins, or cook on a BBQ for 4-5 mins each side placing a square of tin foil under each one to prevent breaking up on the rack.
• Shallow frying in sunflower oil for 3-4 minutes each side also suitable method.
• Serve with a little salad and tartare sauce.

Tartare Sauce

• Chop 3-4 small gherkins or dill pickles finely and add to the natural yogurt with 1 tsp capers, a squeeze of lemon juice and salt and pepper