When you’ve got a busy life, the last thing you’d want is a snack mishmash that won’t fuel your agenda. 📆
Yoplait Skyr, your snack host, boasts high protein, creamy texture, and vitamin D plus B6 for energy*.
Satisfy your cravings with this all-in-one container, perfect for wherever you are. What flavour will you be stocking your fridge with? Share your indulgent choice in the comments.🍓
*Vitamin B6 contributes to normal energy-yielding metabolism. A varied and balanced diet is important as part of a healthy lifestyle.
Say goodbye to winter blues and hello to summer hues with this mouthwatering bowl of oats🌴☀️ Take your morning porridge to the tropics with a burst of flavour that’ll transport you to paradise. 🏝️ Whether you’re lounging by the pool or starting your day with a sunny mindset, this tropical delight is sure to bring the warmth of summer to every spoonful #FlahavansOats
Serves 1|Takes 10 minutes
INGREDIENTS:
30g Flahavan’s oats
150mls whole milk
Papaya
Strawberries
Raspberries
Nuts
METHOD:
For the porridge:
Stir 30g of Flahavan’s Porridge Oats into 150mls of milk. Bring to a boil and simmer for 3 minutes stirring continuously
For the toppings:
Crushed raspberries: Tumble 100g of raspberries into a bowl.Add a teaspoon of sugar or drizzle of honey and mash together with a fork.
#WorldMilkDay#EnjoyDairy World Milk Day was first designated by the FAO of the United Nations to recognize the importance of milk as a global food in 2001. Celebrated on November 26th, in India The birth anniversary of Verghese Kurien, the Father of White Revolution
Immerse yourself in the world of fermentation with Maria Walsh, the fermentation queen of Ballymaloe, at the #BallymaloeFestivalofFood! Join us this weekend for Maria’s hands-on workshops, where you’ll craft gut-friendly ginger bug and beautiful water kefir. Sessions are available Saturday and Sunday at 1:00pm.
Spots are limited to 15 per session. Secure your workshop ticket from the #linkinbio or at the festival entrance.
Watch our brand ambassador @nevenmaguire prepare this delicious Ginger & Lime Baked Cheesecake. Find the full recipe below:
Ginger & Lime Baked Cheesecake with Irish Strawberry Compote Ingredients (Serves 6-8) For The Base: 2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed 75g Butter, plus extra for greasing For The Compote: 1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries 250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial For the Filling: 3 Simply Better Free Range Corn Fed Large Eggs 500g Cream Cheese 100g Caster Sugar 1Tbsp Cornflour Finely Grated Rind and Juice of 2 Limes 1 Vanilla Pod, split in half lengthways and seeds scraped out To Serve: Simply Better Single Source Irish Jersey Cream, lightly whipped Method: 1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper. 2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up. 3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk. 4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools. 5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving. 6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
elinasaiach😍😍
Check out the recipe over on 
flahavans
Celebrated on November 26th, in India 
simplybetterds
Rozanna Purcell 
Foodaware 