method

• Preheat the oven to 170c. Grease and line a 7 x 11 inch tin with baking paper.
• Add the chopped apple and 40g of the butter to a sauce pan, cook over a low heat stirring occasionally for 10 minutes until soft. Add in the rest of the butter, sugar, cinnamon, raisins and heat gently until the rest of the butter has melted. Remove from the heat and allow to cool for 5 minutes stir in the oats, seeds and the Glenisk organic bio kids vanilla yogurt until well mixed.
• Spoon the mixture into the lined baking tray and smooth with the back of a spoon.  Cook on the middle shelf for 25 minutes. Allow it to cool for 10 minutes and cut in to even squares.

method

• Preheat oven to 190°C.
• Sauté the onion for 2-3 minutes until softened, then stir in the garlic, chilli, cumin and coriander and sauté until fragrant.
• In a food processor add the chickpeas, breadcrumbs, lemon juice, herbs, bulgur wheat and blitz until the mixture comes together adding a little more lemon or oil if necessary.
• Shape into small balls and place on a baking tray greased with oil.
• Bake for 25-30 minutes, turning once, until golden.
• Mix all tahini dip ingredients together and serve with falafel.

method

• Slice each chicken breast into four lengthways. Push a kebab stick through the meat and set aside.
• Mix all marinade ingredients together in a flat dish or tray. Add the chicken and turn to coat well.
• Cover and leave in the fridge for at least 2 hours or overnight (ideally).
• Remove excess marinade when ready to cook, and grill or BBQ for 3-4 minutes each side until golden and firm.
• For the dipping sauce, mix all of the ingredients with the Glenisk organic bio low fat natural yogurt and serve alongside the meat.

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.

method

• Combine the porridge oats, Glenisk high protein vanilla strained protein yogurt, banana, strawberries and ice cubes together in a blender at high speed.
• Pour smoothie into 2 cups and serve.

method

• To make the marinade add the Glenisk natural 0% fat strained protein yogurt, lemon juice, garlic, chilli powder, salt and mix in a bowl. Add in the chicken strips and coat them well with the marinade ingredients. Cover and place in a refrigerator overnight. 
• To make the Asian slaw add Glenisk natural 0% fat strained protein yogurt, honey and rice wine vinegar to a small bowl and mix. Add the cabbage, carrot, yogurt mix to a bowl, mix well, set aside in a refrigerator until ready to serve. When ready to serve, top with sesame seeds and garnish with coriander.
• To make the Sriracha yogurt dressing combine the Glenisk natural 0% fat strained protein yogurt, sriracha chili sauce and lime juice in a bowl, mix well, cover and store in the refrigerator until ready to use.
• To make the chicken crumb coating combine the flour, salt and chilli powder to a large bowl and mix very well.
• Preheat your air fryer to 200 celsius. Dip the marinated chicken strips in the flour mix and shake off any excess mix, spray each piece with spray oil and place in the air fryer. Cook in batches depending on the size of your air fryer for 4- 5 minutes until the coating is crispy. Do check the chicken by cutting open some of the pieces to make sure they are completely cooked. Keep the chicken warm in an oven (65C) in between batches.
• Arrange the chicken on a serving dish, sprinkle some chilli flakes over the top and serve with the Sriracha yogurt dressing, asian slaw, noodles and or vegetables, salad and pickles.

method

• Chop the red onion into thin slices, squeeze half the lime over the top and put aside. Chop the cherry tomatoes into halves. Using a potato peeler shave slices of cucumber and the radishes. Add the cherry tomatoes, radishes and cucumber to a bowl. Strain and wash the chickpeas, pat dry with kitchen paper. Add the chickpeas to the salad bowl, mix gently and set aside.
• For the sauce, chop the spring onion. Half the avocado, remove the skin and stone and add the flesh to a blender. Chop the chilli in half, remove the seeds, add to the blender along with the Glenisk natural 0% fat strained protein yogurt, cumin, spring onion, remaining lime juice and water. Pulse the blender until you have a smooth mixture. Decant into a serving bowl.
• Arrange the salad equally to the serving plates, top with the red onion, dot teaspoons of the sauce over the salad and top with coriander leaves, serve immediately.