Raspberries and pistachios yogurt bark

Raspberries and pistachios yogurt bark

  • Servings: 15
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients

  • 500 g plain yogurt of choice
  • 45 g dark chocolate
  • a handful of frozen raspberries
  • a handful of pistachios

Directions

  1. Line a baking tray with parchment paper and spread out the yogurt to create a thick layer – roughly 1 cm
  2. Add some melted chocolate and create a pattern with the end of a spoon
  3. Chop the pistachios and sprinkle them over.
  4. Crumble the frozen berries on top and place the tray in the freezer for at least 3 hours.
  5. Carefully cut or break with your hand the yogurt bar into medium size pieces.
  6. Leave the yogurt barks at room temperature for a few minutes before eating them.
  7. Storage: store the barks in the freezer inside food bags.


Cereal bars

Pre-workout snack – cereals bars are a nutritious and handy option, especially if you are on a tight schedule.

Ingredients

  • 250 g jumbo oat
  • 3 tablespoons mixed seeds (sesame, ground linen seeds, pumpkin seeds, etc.)
  • 2 tablespoons chocolate chips
  • 3 tablespoons raisins
  • 2 tablespoons honey
  • 100-120 ml milk of choice

Instructions

  1. Preheat the oven at 180 °C
  2. In a large bowl mix the oat with mixed seeds, chopped nuts, raisins, chocolate chips, honey and milk. Stirwell.
  3. Line a baking tray and distribute the mixture evenly.
  4. Bake it for 30 minutes (it might take less depending on your oven – be careful not to burn it.
  5. Once ready let it cool at room temperature and then let it sit in the freezer for around 15 minutes. Cut the cereal bars.
  6. If you wish decorate with melted chocolate.

Cereal bars

  • Difficulty: super easy
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Ingredients


250 g jumbo oat
3 tablespoons mixed seeds (sesame, ground linen seeds, pumpkin seeds, etc.)
2 tablespoons chocolate chips
3 tablespoons raisins
2 tablespoons honey
100-120 ml milk of choice
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Directions


Preheat the oven at 180 °C
In a large bowl mix the oat with mixed seeds, chopped nuts, raisins, chocolate chips, honey and milk. Stirwell.
Line a baking tray and distribute the mixture evenly.
Bake it for 30 minutes (it might take less depending on your oven – be careful not to burn it.
Once ready let it cool at room temperature and then let it sit in the freezer for around 15 minutes. Cut the cereal bars.
If you wish decorate with melted chocolate.
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Post-workout smoothie

When choosing your post-workout snack opt for something that provides your body with carbohydrates, protein, fluids and minerals.

Post-workout smoothie

  • Difficulty: super easy
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Ingredients


120 g milk of choice
100 g Greek yogurt (you can opt for a dairy-free version)
40 g frozen blueberries
40 g frozen raspberries
1 small banana (or 1/2 medium)
1 teaspoon peanut butter
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Directions


Blend together all the ingredients and serve cold – EASY!
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Ingredients

  • 120 g milk of choice
  • 100 g Greek yogurt (you can opt for a dairy-free version)
  • 40 g frozen blueberries
  • 40 g frozen raspberries
  • 1 small banana (or 1/2 medium)
  • 1 teaspoon peanut butter

Method

Blend together all the ingredients and serve cold – EASY!


Chocolate Granola

Do you have any leftover Easter chocolate eggs?

Why not melt it and use it for this delicious chocolatey granola?

Chocolate Granola

  • Difficulty: super easy
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Ingredients


300 g jumbo oats
100 g mixed nuts (hazelnuts, pecan nuts, almonds, walnuts, macadamia…whatever you fancy)
1 teaspoon ground cinnamon
30 g cocoa
100 g chocolate (either dark or milk)
1/2 teaspoon salt
40 g mixed seeds (pumpkin, sunflower, sesame…)
60 g peanut butter
3 tablespoon water
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Directions


Preheat the oven at 180° C
Roughly chop the chocolate and nuts
In a large bowl mix the oat with the chopped chocolate, nuts and mixed seeds
Add salt, cinnamon, cocoa and peanut butter – stir well.
Add 2 or 3 tablespoons of water and combine the ingredients together.
Line up a baking tray with parchment paper. Add the granola and gently press down the granola with the back of a spoon or spatula.
Bake for 30 minutes and stir the mixture at the halfway baking point – be careful not to burn it.
Tips: if you don’t want the chocolate to melt (I personally love it) add the chocolate at the end once the granola is cooled.
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Hummus

A quick and versatile recipe and a source of plant based protein.

Try it spread on a toast, used as a pasta sauce or paired with carrot sticks as a snack.

Chickpeas Hummus

  • Servings: 2
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients


1 tin of cooked chickpeas (250g), rinsed
1 tablespoon of tahini
1 teaspoon smoked paprika
3 tablespoons olive oil
1/2 lime or lemon juice
salt
pepper
fresh coriander to garnish
3/4 tbsp water

Directions

  1. In a tall container add the chickpeas, tahini, smoked paprika, olive oil, salt, pepper and lemon juice. With a blender combine all the ingredients together.
  2. Gradually add some water until you obtain a smooth texture.
  3. Add some coriander to finish garnish.
  4. You can add some roasted chickpeas too: Preheat the oven at 180°C and on a baking tray cover with baking paper add some chickpeas and sprinkle with smoked paprika. Roast for 10/15 minutes.

Nutrition

Per Serving: