Healthy living - Glenisk

ingredients

count

nutrition

450

calories

total protein (g)

per serving

serves

servings

method ingredients

Ingredients:

220g Glenisk High Protein Vanilla Latte Strained Irish Yogurt
200g Glenisk Cottage Cheese Fat Free
75g frozen mixed wild berries
½ banana (about 60g)
1 tbsp chia seeds
1 tbsp ground flaxseed
120ml low fat milk (½ cup)
Handful of ice

recipe steps

Add whole pot Glenisk Vanilla Latte yogurt, 1/2 pot Glenisk fat free cottage cheese, frozen or fresh wild berries, 1/2 banana, chia seeds, milk, and ice to a blender.
Blend until thick, smooth, and creamy.
Adjust consistency with a splash more milk or water if desired.
Pour into a tall glass, serve immediately!

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ingredients

count

nutrition

290

calories

total protein (g)

per serving

serves

servings

method ingredients

Ingredients:

The Crunch: 1/4 cup granola or crushed biscuits
The Base: 1/2 cup Glenisk Fat Free Natural Cottage Cheese
The Fruit: Fresh raspberries and pineapple chunks
The Sweetener: 1–2 tbsp raspberry jam or marmalade
Garnish: Shredded coconut, lemon slice and fresh mint

recipe steps

Layer: Start with a layer of granola or biscuits at the bottom of the glass.
Fill: Add a generous scoop of Glenisk Fat Free Natural Cottage Cheese.
Fruit: Top with the pineapple and fresh raspberries.
Drizzle: Spoon the jam or marmalade over the fruit so it drips down the sides.
Finish: Sprinkle with coconut and garnish with a lemon slice and mint.

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ingredients

count

nutrition

320

calories

total protein (g)

per serving

serves

servings

method ingredients

Ingredients:

Base: 1 thick slice of toasted sourdough or multigrain bread
Protein: 1/2 cup Glenisk Fat Free Natural Cottage Cheese
Fruit: A generous handful of fresh blueberries
Crunch: Shelled pistachios, roughly chopped
Sweetener: A drizzle of maple syrup

recipe steps

Toast: Toast your bread until it is golden and firm.
Spread: Apply a thick, even layer of Glenisk Fat Free Natural Cottage Cheese over the toast.
Top: Arrange the fresh blueberries across the cottage cheese and sprinkle with the chopped pistachios.
Finish: Drizzle with maple syrup to your desired sweetness.

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ingredients

count

nutrition

240

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total protein (g)

per serving

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Ingredients:

Base: 1 cup Glenisk Fat Free Natural Cottage Cheese
Fruit: Handful of mixed berries (raspberries, blueberries, blackberries)
Crunch: 2 tbsp granola or crushed nuts
Seeds: 1 tsp chia seeds
Sweetener: Drizzle of honey or maple syrup

recipe steps

Scoop: Put the Glenisk Fat Free Natural Cottage Cheese into a bowl.
Toppings: Add the berries, granola, and nuts on top.
Finish: Sprinkle with chia seeds and drizzle with honey or syrup.

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ingredients

count

nutrition

290

calories

total protein (g)

per serving

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method ingredients

Ingredients:

Base: 1 thick slice of toasted sourdough or artisanal bread.
Protein: 1/2 cup Glenisk Fat Free Natural Cottage Cheese.
Produce: 1/2 cup halved cherry tomatoes (use a mix of red and yellow for color) and fresh microgreens or pea shoots.
The Kick: 1–2 tsp chilli oil.
Seasoning: A pinch of flaky sea salt.

recipe steps

Toast: Toast your bread until golden brown and firm enough to hold the toppings.
Spread: Apply a generous layer of Glenisk Fat Free Natural Cottage Cheese across the entire surface of the toast.
Arrange: Top the cheese with the halved cherry tomatoes and a handful of fresh microgreens.
Drizzle: Finish by drizzling the chilli oil over the tomatoes and Glenisk Fat Free Natural Cottage Cheese.
Season: Add a pinch of salt to taste.

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ingredients

count

nutrition

310

calories

total protein (g)

per serving

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method ingredients

Ingredients (for the spiced boiled eggs):

2 large eggs
½ tsp chili flakes
½ tsp ground paprika
½ tsp ground cumin
¼ tsp black pepper
Salt, to taste

Ingredients (for the yogurt sauce):

125g Glenisk Irish Strained High Protein (Lactose Free) Natural Yogurt (½ cup)
15g fresh coriander, chopped (¼ cup)
15g fresh lime juice (1 tbsp)
5g olive oil (1 tsp)
Salt & pepper, to taste

Ingredients (for the chickpea salad):

80g cooked chickpeas (½ cup)
75g cherry tomatoes, halved (½ cup)
30g cucumber, diced (¼ cup)
30g radish, thinly sliced (¼ cup)
8g fresh parsley, chopped (2 tbsp)
30g crumbled feta cheese (2 tbsp)
15g olive oil (1 tbsp)
15g fresh lemon juice (1 tbsp)
Salt & pepper, to taste

recipe steps

Boil the Eggs
- Boil eggs for 9–10 minutes. Let cool, peel, and slice.
Make the Yogurt Sauce
- In a bowl, combine Glenisk yogurt, coriander, lime juice, olive oil, salt, and pepper. Stir well. Set aside.
Make the Chickpea Salad
- In another bowl, mix chickpeas, cherry tomatoes, cucumber, radish, parsley, and feta. Drizzle with olive oil and lemon juice. Season to taste.
Spice the Eggs
- In a small dish, mix chilli flakes, paprika, cumin, pepper, and salt. Gently roll the egg slices in the spice mix to coat.
Assemble the Plate
- Spoon the yogurt sauce onto plates. Top with the spiced egg slices. Serve the chickpea salad alongside.

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ingredients

count

nutrition

315

calories

total protein (g)

per serving

serves

servings

method ingredients

ingredients

125g Glenisk Irish Strained High Protein (Lactose Free) Natural Yogurt (½ cup)
96g natural peanut or almond butter (6 tbsp)
20g rolled oats (¼ cup)
36g chia seeds (3 tbsp)
7g shredded unsweetened coconut
(1 tbsp) plus extra for coating
4g matcha powder (2 tsp)
Zest of ½ orange
15g fresh orange juice (1 tbsp)
7g honey or maple syrup (1 tsp, optional)
Pinch of salt

recipe steps

Combine the yogurt, chia seeds, cacao nibs, blueberries, oats, matcha powder, range zest, most of the shredded coconut and a pinch of salt in a large bowl and whisk together. Save some shredded coconut for coating.
Add the nut butter, Glenisk yogurt, orange juice, and honey (if using). Mix until a thick dough forms.
Roll the mixture into 8 evenly sized balls.
If desired, roll each ball in extra shredded coconut to coat.
Chill in the refrigerator for 30 minutes to set.
Store in an airtight container in the fridge for up to 5 days, or freeze for later.

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ingredients

count

nutrition

390

calories

total protein (g)

per serving

serves

servings

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ingredients for pancakes

90g buckwheat flour (¾ cup)
4g baking powder (1 tsp)
1g baking soda (¼ tsp)
1g salt (¼ tsp)
5g vanilla extract (1 tsp)
180g Glenisk Irish Strained High Protein (Lactose Free) Natural Yogurt (¾ cup)
120ml milk (½ cup)
100g eggs (2 large)
28g coconut oil or melted butter (2 tbsp)
0.5g ground cinnamon (¼ tsp, optional)
15g maple syrup or honey (1 tbsp, optional)

toppings (as desired):

Glenisk Irish Strained High Protein (Lactose Free) Natural Yogurt
Fresh berries
Sliced banana
Granola
Honey or maple syrup

recipe steps

Combine the yogurt, chia seeds, cacao nibs, blueberries, In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and cinnamon (if using).
Add the Glenisk yogurt, milk, eggs, melted coconut oil or butter, vanilla, and maple syrup (if using). Stir gently until just combined—don’t overmix.
Heat a non-stick pan over medium heat and lightly grease. Pour the batter into the pan in small rounds. Cook until bubbles form and the edges set, about 2–3 minutes. Flip and cook for another 2 minutes or until golden brown.
Serve warm, stacked with a generous spoonful of Glenisk yogurt, fresh berries, banana slices, and a drizzle of honey or maple syrup.

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ingredients

count

nutrition

360

calories

total protein (g)

per serving

serves

serving

method ingredients

ingredients

80g Glenisk Irish Strained High Protein (Lactose Free) Blueberry Yogurt
40g rolled oats
100ml low-fat milk or milk alternative
1 tsp chia seeds
1 tsp mixed seeds (sunflower, pumpkin, flax)
½ tsp honey or maple syrup (optional)
40g fresh blueberries (plus extra to serve)
A few oats and seeds for garnish

recipe steps

Soak overnight: In a small bowl, combine oats, chia seeds, milk, and honey (if using). Stir well, cover, and refrigerate overnight or for at least 4 hours.
Create the layers: In a glass or jar, layer the soaked oats, a generous spoonful of Glenisk Blueberry High Protein Yogurt, and a handful of blueberries. Repeat until the jar is full.
Finish beautifully: Top with a final swirl of yogurt, extra berries, and a sprinkle of oats and seeds for texture.
Serve chilled: A gorgeous, grab-and-go breakfast or snack that feels indulgent while staying naturally balanced and protein-focused.

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ingredients

count

nutrition

430

calories

total protein (g)

per serving

serves

servings

method ingredients

ingredients

4 medium sweet potatoes (about 800 g total), scrubbed and halved lengthwise
400 g cooked chicken breast, shredded or cubed
300 g Glenisk Irish Strained High Protein (Lactose Free) Plain Yogurt
2 tbsp olive oil
2 tsp smoked paprika or chilli flakes
Juice of 1 lemon
Sea salt & cracked pepper, to taste
Fresh parsley, coriander, or microgreens to garnish
Optional: drizzle of honey or chilli oil for contrast

recipe steps

Bake the sweet potatoes: Heat oven to 200 °C / 400 °F. Rub the halved sweet potatoes with a bit of olive oil and bake cut-side down for about 35–40 minutes until tender and golden.
Prepare the yogurt dressing: In a medium bowl, whisk together Glenisk yogurt, remaining olive oil, lemon juice, paprika, salt, and pepper. Adjust seasoning to taste.
Warm the chicken: Gently heat the shredded chicken in a skillet or ovenproof dish until just warm, seasoning lightly with salt and pepper.
Assemble: Arrange the baked sweet potatoes on a serving platter, cut-side up. Top each with chicken, then spoon over the yogurt sauce.
Finish beautifully: Sprinkle with herbs and add an optional drizzle of honey or chilli oil for extra flair. Serve warm and watch the platter disappear.

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Ingredients:

recipe steps

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