ingredients

6

count

nutrition

111

calories

total time

5

mins

serves

2

servings

method ingredients
ingredients
  1. 500g Glenisk organic bio whole natural yogurt
  2. 125ml water
  3. 125ml orange juice
  4. 80g strawberries
  5. 75g blueberries
  6. 30g spinach
method
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ingredients

14

count

nutrition

304

calories

total time

90

mins

serves

4

servings

method ingredients
ingredients

Marinade for chicken

  • 200g chicken breast cut into thin strips
  • ½ tsp ground garlic granules
  • ½ tsp ground onion granules
  • 1 tsp madras curry powder
  • ¼ tsp ground Turmeric
  • ½ tsp chilli powder
  • ½ tbsp grated fresh ginger
  • 30g bio natural yogurt

Dressing

method
  • To make the marinade add the garlic granules, onion granules, madras curry powder, chilli powder, turmeric powder, grated fresh ginger and yogurt to a mixing bowl and combine well. Add the chicken strips and coat evenly with the marinade. Cover the bowl and place in the refrigerator for one hour.
  • To make the dressing add natural bio yoghurt, tahini, honey, soy sauce, lime juice and chilli powder to a bowl and mix well, set aside in the fridge until ready to use. 
  • Preheat your grill, to a medium setting, line your grill tray with tinfoil and lay out the marinated chicken strips on the tray. Cook the chicken strips for 3 to 4 minutes on each side, check one or two pieces to see if they are completely cooked in the centre But make sure you do not burn or dry out the chicken. When cooked set aside to cool.
  • Gather all your salad ingredients (use some from the suggestion below), cooked chicken, and noodles. Add the dressing to the bottom of each jar and layer the salad ingredients, noodles and chicken, leaving a small amount of room at the top, so you can shake the jar to disperse the dressing. Store in the refrigerator until you want to eat it. 
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ingredients

9

count

nutrition

223

calories

total time

65

mins

serves

12

servings

method ingredients
ingredients
  1. 500g Glenisk organic bio whole natural yogurt
  2. 360g Flahavan’s Organic Oats
  3. 60g pecans (reserve a few to decorate the top)
  4. 50g dried cranberries
  5. 60g honey
  6. 1 egg
  7. 2 tsp bicarbonate soda
  8. 4 tbsp milk
  9. Pinch of salt
method
  • Place the dried cranberries into a heatproof bowl, cover with boiling water and set aside for 20 minutes.  Preheat the oven to 180°c. Grease and line a 2lb loaf tin with parchment paper.
  • Add the Glenisk organic bio whole natural yogurt, egg, milk and bicarbonate soda to a large mixing bowl and set aside for 5 minutes.
  • Drain the cranberries and add them to the bowl of yogurt etc. along with the oats, pecans, honey and salt. Mix all the ingredients together well.
  • Transfer the mixture to the prepared loaf tin. Place a couple of reserved pecans on top for decoration and cook for 45 minutes until golden (ovens may vary so do check before end of cooking with a skewer or toothpick to see if comes out clean – if it does its cooked).
  • Remove from the oven and allow to cool on a wire rack. Slice and serve with a topping of your choice.
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ingredients

11

count

nutrition

118

calories

total time

20

mins

serves

2

servings

method ingredients
ingredients
  1. 1 tsp extra virgin olive oil
  2. 1 shallot, finely diced
  3. 120g mushrooms sliced
  4. 1 tsp white wine vinegar
  5. 120g Flahavan’s Organic Jumbo oats
  6. 350mls chicken broth or stock 
  7. 20g grated parmesan cheese
  8. 50g Glenisk organic bio whole natural yogurt
  9. 2 boiled eggs cut in half
  10. 1 tbsp chopped fresh flat-leaf parsley
  11. Salt and pepper to taste
method
  • Heat the oil in a wide heavy bottomed saucepan or medium sized frying pan over medium to high heat.  Add the shallots and cook for 1 minute until they start to turn translucent, then add mushrooms and cook for another 3 minutes.
  • Add the vinegar and cook for a further 2 to 3 minutes, stirring and scraping, until the mushrooms are moist and there’s a little liquid in the bottom of the pan.
  • Lower heat to low and add in the oats, then half of the chicken broth and stir with a wooden spoon. As the oats absorb the liquid and cook add a bit more add a bit more of the broth – similar to making a risotto, stirring the mix the whole time.
  • When all the liquid has been added and the oats fully cooked, which takes approximately 10 – 12 minutes, add in the yogurt, cheese and gently fold until thoroughly incorporated. Season to taste with salt and pepper.
  • Divide among 2 serving dishes and top with the sliced eggs and parsley.
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ingredients

4

count

nutrition

211

calories

total time

5

mins

serves

1

servings

method ingredients
ingredients
  1. 150g Glenisk organic 0% fat strained protein mango vanilla yogurt
  2. ½ cup frozen mango
  3. ½ banana
  4. 200ml orange juice (no added sugar)
  5. Flaked coconut to garnish & some extra mango
method
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ingredients

4

count

nutrition

257

calories

total time

60

mins

serves

1

servings

method ingredients
ingredients
  1. 150g Glenisk organic 0% fat strained protein mango vanilla yogurt
  2. 2 tbsp Chia Seeds
  3. 3 tbsp milk
  4. Pulp from 1 passionfruit     
method
  • Mix the chia seeds, Glenisk organic 0% fat strained protein mango vanilla yogurt, Milk and half the passionfruit.
  • Spoon into a jar and refrigerate for 4 hours or overnight.
  • Top with remaining passionfruit just before serving.
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ingredients

12

count

nutrition

195

calories

total time

30

mins

serves

4-6

servings

method ingredients
ingredients
  1. 1 can chickpeas
  2. 2 medium cooked beetroot and roughly chopped
  3. 2 cloves garlic (minced)
  4. 1 tsp ground cumin
  5. Zest and juice from 1/2 small lime
  6. 2 tbsp tahini
  7. 3 tbsp Glenisk organic greek style natural yogurt
  8. 1 tbsp olive oil
  9. Salt and pepper to taste
  10. Olive oil for drizzling
  11. Mixed seeds for garnish
  12. Herb of choice
method
  • Drain the chickpeas and reserve the water. Place the beetroot, chickpeas, garlic, Glenisk organic greek style natural yogurt, cumin, lime juice and zest, tahini and olive oil, into a food processor or blender and process until combined, it will be pretty chunky at this stage. While the blender is still on drizzle in the chickpea water a bit at a time until it reaches a creamy consistency, you may not use all of the water if you prefer a thicker consistency.
  • Decant the hummus to a serving bowl, garnish with mixed seeds, drizzle with olive oil and sprinkle with herbs of choice.

Try our delicious alternative flavours; pesto hummus & roast carrot hummus.

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ingredients

11

count

nutrition

260

calories

total time

30

mins

serves

4-6

servings

method ingredients
ingredients
  1. 1 clove garlic (grated)
  2. 1 tsp cumin
  3. 1tin chickpeas
  4. 2 tbsp tahini
  5. 1tbsp olive oil
  6. 1 tbsp lemon juice
  7. Salt & Pepper
  8. 3 tbsp Glenisk organic whole milk bio yogurt
  9. 1 tbsp pesto to drizzle over top
  10. Basil leaves
  11. Toasted pine nuts
method
  • Drain the chickpeas, reserve the chickpea water.  Add the garlic, cumin, chickpeas, tahini, olive oil, lemon juice, Glenisk organic whole milk bio yogurt and 2 large basil leaves to a food processor or blender and process until it’s roughly blended. With the blender still on drizzle in ⅓ of the chickpea water, a bit at a time until the hummus is smooth. If you prefer a looser consistency add more of the chickpea water. Season to taste with salt and pepper. Decant to a serving bowl and drizzle some pesto over the top, garnish with basil leaves and toasted pine nuts.

Try our delicious alternative flavours; beetroot hummus & roast carrot hummus.

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ingredients

13

count

nutrition

192

calories

total time

30

mins

serves

4-6

servings

method ingredients
ingredients
  1. 1 can chickpeas
  2. 2 medium roasted carrots roughly chopped
  3. 2 cloves garlic (minced)
  4. 1 tsp ground cumin
  5. ½ tsp nutmeg
  6. Zest and juice from 1/2 small lime
  7. 2 tbsp tahini
  8. 3 tbsp Glenisk organic greek style natural yogurt
  9. 1 tbsp olive oil
  10. Salt and pepper to taste
  11. Olive oil for drizzling
  12. Mixed seeds for garnish
  13. Herb of choice
method
  • Drain the chickpeas and reserve the water. Place the roasted, chickpeas, garlic, Glenisk organic greek style natural yogurt, cumin, nutmeg, lime juice and zest, tahini and olive oil, into a food processor or blender and process until combined, it will be pretty chunky at this stage. While the blender is still on drizzle in the chickpea water a bit at a time until it reaches a creamy consistency, you may not use all of the water if you prefer a thicker consistency.
  • Decant the hummus to a serving bowl, garnish with mixed seeds, drizzle with olive oil and sprinkle with herbs of choice.

Try our delicious alternative flavours; pesto hummus & beetroot hummus.

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ingredients

16

count

nutrition

267

calories

total time

30

mins

serves

02

servings

method ingredients
ingredients

Goujons

  1. 2 fillets of white fish (cod, hake, whiting)
  2. 30g high fibre brown breadcrumbs 
  3. Rapeseed spray oil
  4. Sea salt & black pepper.

Pea and mint dip

  1. 200g Glenisk organic 0% fat strained protein natural yogurt
  2. 200g of frozen petit pois (blitzed in blender)
  3. Fresh mint (approx 3 tbsp chopped)
  4. 2 tbsp of stock
  5. Half a garlic clove
  6. Sea salt & black pepper

Greek Tartar Sauce

  1. 200g Glenisk organic 0% fat strained protein natural yogurt
  2. 3 tbsp capers, drained and chopped
  3. 3 tbsp gherkins, drained and chopped
  4. ½  small shallot, finely chopped
  5. Squeeze of lemon juice
  6. 1.5 tbsp chopped fresh parsley
  7. 1.5 tbsp of freshly chopped dill.
  8. Sea salt & black pepper
method
  • Preheat the oven to 200°C.
  • Pick your favourite white fish and cut into goujons.
  • Spray the goujons with rapeseed oil and roll in the breadcrumbs.
  • Spray a tray with oil and spread the goujons across it.
  • Bake until golden brown and slightly crispy.

Pea & Mint Dip

Greek Tartar Sauce

  • Add the Glenisk organic 0% fat strained protein natural yogurt to a bowl. This will be your base.
  • Chop up the dill and fresh parsley and add to the yogurt along with the shallot.
  • Chop up the capers and add to the mix with a squeeze of lemon and a pinch of salt & pepper.
  • Mix the ingredients thoroughly and serve.
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