Glenisk protein GO20 yogurts







Glenisk

@Glenisk
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For the month of July we want to supply 5 gyms with healthy protein GO20 yogurts to welcome back members! If you would like to register your local gym (with their permission), email the team at friends@glenisk.com with details including: gym name, location and point of contact.

Greek Mezze Lunchbox. From Glenisk

glenisk jan 16

  • Ingredients

  • 150g pot of Glenisk 0% Fat Natural Greek Yogurt
  • 50g Sliced drained black olives
  • 25g Feta cheese
  • 50g Cherry tomatoes
  • 50g Cucumber
  • 1/2 small red onion
  • 1 Garlic Clove (minced)
  • 1/2 tsp dried oregano
  • Lemon juice
  • 1 tbsp olive oil
  • Bunch of fresh mint
  • 1/2 tube of Wyldsson Promix 1 – Organic Persian Mulberry

Method

  1. Chop the onion, tomato, cucmber and feta and add the garlic
  2. Squeeze over the lemon juice and add the olive oil
  3. Season with salt and pepper and add the oregano
  4. Sprinkle the fresh mint and mix
  5. Break up the little gem lettuce into cups.
  6. Layer each ‘cup’ with a spoon of Glenisk Natural Greek Yogurt and add a spoon of the vegetable mix.
  7. Sprinkle with Wyldsson Promix and serve.

http://glenisk.com/recipes/greek-mezze-luncbox-jar-salads

Glenisk organic strawberry with a banana if you’re feeling under the weather..

Screenshot_2020-01-07 #glenisk hashtag on Instagram • Photos and Videos

keepingupwiththegrub's profile picture

Glenisk organic strawberry with a banana if you’re feeling under the weather..

Screenshot_2020-01-07 #glenisk hashtag on Instagram • Photos and Videos

keepingupwiththegrub's profile picture

Sinead Delahunty -This Chicken & Chickpea Curry is delicious @Glenisk

16h16 hours ago

Cool evenings call for warm plates! This Chicken & Chickpea Curry is delicious and so simple to whip up 🐔

Ingredients

2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt 
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed

Method

  1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  4. Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
  5. Serve the curry as you like – I love it with some fluffy brown or basmati rice!

https://glenisk.com/recipes/chickpea-spinach-squash-curry