method

• Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
• Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
• Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
• Once the squash is tender, take the pot off the heat and stir through the Glenisk Organic 0% fat strained protein natural yogurt, spinach and chickpeas until well combined and the spinach wilts.
• Serve the with fluffy brown or basmati rice and top with a dollop of Glenisk Organic 0% fat strained protein natural yogurt. Enjoy!

Top tip

Removing the pot from the heat before stirring in the yogurt will help prevent the yogurt from splitting! 

method

• Mix the crumbled rice cake, Glenisk organic greek style coconut & vanilla yogurt and milk and spoon into a jar. Refrigerate for 4hrs or overnight.
• Drizzle with honey and coconut to serve.

method

• Add a layer of puree to the bottom of the glass, a layer granola and a layer of Glenisk Organic Greek Style Blueberry Yogurt. Repeat until the glass is 2/3 full and top with fruit and nuts of your choice. Serve cold.

method

• To make the tropical puree, blitz the mango and pineapple together in a blender until smooth.
• Layer some Glenisk organic greek style coconut & vanilla yogurt into the bottom of a glass.
• Sprinkle granola on top, add a layer of fruit puree and continue until the glass is full. Top with pomegranate seeds or any of your favourite toppings.