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.

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.

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.

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.

recipe steps

• Add the yogurt, cucumber, avocado, banana, honey, chia seeds, and mint to a blender.
• Blend on high until smooth and creamy. Add water or ice as needed to adjust the consistency.
• Taste and adjust sweetness with a little more honey if desired.
• Pour into a glass or bowl and enjoy right away.

recipe steps

• Combine the yogurt, chia seeds, cacao nibs, blueberries, raspberries, beetroot, almond butter, and water (or ice) in a blender.
• Blend on high until smooth and creamy. Add a splash more water or ice to adjust the texture if needed.
• Pour into bowls or glasses and serve immediately. Optional toppings include fresh berries, granola, or a light drizzle of honey.

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

• In a bowl, mix mashed banana, Glenisk Vanilla Protein Yogurt, egg, almond flour, baking powder, and cinnamon until smooth.
• Heat olive oil or butter in a pan over medium heat.
• Pour small amounts of batter and cook for 2-3 minutes per side until golden brown.
• Serve with extra yogurt, fresh fruit, or a drizzle of honey.

method

• Blitz the Glenisk High Protein Lactose Free Strawberry Yogurt, frozen berries, banana and milk in a blender.
• Spoon into a bowl and top with your favourite fruit and seeds.

method

For the burger

• Chop the peppers, onion and parsley.
• Add in the fajita seasoning and turkey mince and form into patties
• Fry off with a spray of rapeseed oil

For the coleslaw

• Mix together the cabbage, carrot, pepper and apple.
• In a separate bowl combine the Glenisk High Protein Lactose Free Vanilla Yogurt with sweet chilli sauce, garlic powder, salt & pepper.
• Mix the ‘mayonnaise’ mix with the shredded vegetables for a healthy, low fat coleslaw substitute.
• Build your burger and serve.