ingredients

6

count

nutrition

335

calories

total time

5

mins

serves

2

servings

method ingredients
ingredients
  1. 50ml Glenisk goats’ milk
  2. 200g Glenisk goats’ natural yogurt 
  3. 35g porridge oats
  4. Mixed blueberries, raspberries, blackberries
  5. Optional: honey, chia seeds, chopped nuts etc
method
  • Mix together the goats milk, yogurt and oats in a jar/bowl.
  • Cover and put in the fridge overnight so that the oats absorb all the liquid.
  • In the morning, add in fresh fruit and stir through. 
  • Add your favourite toppings. 
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ingredients

5

count

nutrition

188

calories

total time

5

mins

serves

2

servings

method ingredients
ingredients
  1. 100g raspberries
  2. 100g strawberries
  3. 200g Glenisk goats’ natural yogurt
  4. 200ml Glenisk goats’ milk
  5. 2 tsp honey (optional)
method
  • Add ingredients into your blender (add ice if you wish).
  • Blitz to desired consistency and enjoy.
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ingredients

18

count

nutrition

126

calories

total time

60

mins

serves

6

servings

method ingredients
ingredients
  1. 200g Glenisk organic bio whole natural yogurt
  2. 1 tbsp of coconut oil
  3. 1 large onion
  4. 1 tsp of cumin
  5. 1 tsp of sweet paprika
  6. 1 tsp of turmeric
  7. 1 tsp of ground chilli
  8. 1 tsp of coriander
  9. 1 tsp of crushed chilli flakes
  10. ¼ tsp of cinnamon
  11. 2 cardamom pods
  12. 2/3 cloves of fresh garlic
  13. 1/2 a medium Butternut squash
  14. 1/4 of a medium sweet potato
  15. 6 large carrots
  16. 3/4 chicken or vegetable stock pots
  17. 1 tsp toasted organic coconut flakes
  18. Fresh coriander
method
  • Spray a large pot with low calorie coconut cooking spray or coconut oil and fry off the chopped onion. Then add in your spices.
  • Add all of the other chopped veg to the pot along with the four stock cubes and cover with boiling water.
  • Leave to simmer for approx. 50/60 minutes. Remove from the heat, add the yogurt and blend to a smooth consistency with a hand blender.
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ingredients

8

count

nutrition

743

calories

total time

70

mins

serves

4

servings

method ingredients
ingredients
  1. 600g beef mince
  2. 250g Glenisk Natural 0% Fat Strained Protein Yogurt 
  3. 3 large onions
  4. 2 tsp worcestershire sauce 
  5. 1 tsp garlic powder
  6. 4 burger buns (brioche or normal)
  7. 2 tbsp of oil
  8. Salt and pepper
method
  • Chop the onions, add oil to the frying pan and heat, add the onions. Don’t have pan too hot as you want to brown the onions slowly. After 10 mins take 1/3 of the onions out and finely chop. Leave the other 2/3 of the onions in pan for another 20 mins moving regularly.
  • Put the mince into the mixing bowl, add the finely chopped onions, garlic powder, good pinch of salt and pepper. Mix well and make 4 even sized burger patties and set aside.
  • After 30 mins the caramelised onions will be cooked, let them cool for 10 mins.
  • Add the Glenisk Natural 0% Fat Strained Protein Yogurt into blender, add the all of the cooled caramelised onions, Worcestershire sauce and a good pinch of salt. Blitz until mixed fully put sauce aside until serving the burger. If you prefer your sauce a little thinner add some water.
  • Preheat the BBQ and cook the burgers on BBQ for 4 – 5 minutes on each side or until cooked all the way through. Leave the burgers alone to cook on BBQ don’t squeeze as this drives the juices out, turn once and let them cook on other side. Let burgers rest for 5 – 7 mins in warm place. 
  • Toast the burger buns on BBQ, be careful not to burn as it probably will only take 30 seconds to toast buns. Add your favourite toppings, spoon the sauce on the beef burger and serve.
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ingredients

7

count

nutrition

228

calories

total time

45

mins

serves

5

servings

method ingredients
ingredients
  1. 20 cherry tomatoes, quartered
  2. 1 butternut squash, diced
  3. 1 tbsp tamari sauce 6 cloves garlic, minced
  4. 2 large handful kale, de-stemmed and roughly torn
  5. 10 eggs
  6. 3 tbsp Glenisk natural 0% fat strained protein yogurt
  7. To serve: Glenisk natural 0% fat strained protein yogurt mixed with paprika
method
  • Preheat an oven to 200°C/180°C fan/400°F.
  • Heat one tablespoon of oil in a frying pan over a medium heat.
  • Add the tomatoes and butternut squash to the pan and saute for 5 minutes.
  • Add the tamari sauce and cook for a further 2 minutes.
  • Remove from the pan and spread evenly in the base of an ovenproof dish.
  • Return the pan to the heat and heat another teaspoon of oil.
  • Add the garlic and kale and fry for 2-3 minutes until the kale wilts a little. Spread the kale mix over the butternut squash and tomatoes.
  • Whisk the eggs and yogurt together before pouring into the ovenproof dish. Give the dish a swirl to get an even egg coating.
  • Place in the oven and bake for 25-30 minutes or until the eggs are cooked through.
  • For the spiced yogurt sauce: whisk together the yogurt, paprika and lemon juice until well combined.
  • Remove to a plate and drizzle over the sauce to serve.
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ingredients

8

count

nutrition

385

calories

total time

30

mins

serves

4

servings

method ingredients
ingredients
  1. 1 tsp oil
  2. 4 eggs
  3. 4 tbsp water
  4. 400g Glenisk vanilla 0% fat strained protein yogurt
  5. 120g oats
  6. 2 tbsp milled flaxseed
  7. 3 bananas
  8. 100g fresh or frozen raspberries or blueberries
method
  • Lightly oil an ovenproof dish or individual ramekin dishes.
  • Whisk the eggs, yogurt and water together in a large bowl.
  • Add the oats and continue to whisk until well combined. Finally, stir through the raspberries.
  • Pour the mixture into a large ovenproof dish or individual ramekins.
  • Bake in the oven at 200°C/180°C fan/400°F for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 10 minutes.
  • Serving suggestion: with a serving of yogurt on top and fresh berries.
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ingredients

4

count

nutrition

212

calories

total time

130

mins

serves

4

servings

method ingredients
ingredients
  1. 450g Glenisk organic greek style blueberry yogurt
  2. 200g sweetened condensed milk
  3. 90g dark chocolate, chopped into chunks
  4. 4 waffle cones
method
  • Mix the yogurt and condensed milk together before adding the dark chocolate chunks.
  • Place the ice cream mix into a tub and freeze for two hours or until solid, be sure to stir the mix after an hour to ensure even freezing.
  • Serve the ice-cream in a cone.
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