Homemade Muesli with Greek yoghurt & Fresh figs

yoghurt and muesli

Homemade Muesli with Greek Yoghurt & Fresh Figs

This super simple yoghurt and muesli recipe doesn’t just look pretty… it is guaranteed to make your tastebuds sing!

Layered with creamy Greek yoghurt, a delicious homemade muesli mix and gorgeous seasonal figs, it is a filling and nourishing meal or snack for any day of the week.

Prep the ingredients the night before for a quick & easy breaky to-go!

Homemade Muesli with Greek Yoghurt and Fresh Figs Recipe

Time: 10 minutes

Serves: 2+

Ingredients

  • 1 cup rolled oats
  • 1/2 cup of any seeds and chopped nuts
  • 1 tbsp of shredded coconut
  • 1 cup Greek yoghurt (or any yoghurt to your liking)
  • 2 fresh figs
  • Drizzle of honey

Method

  1. In a bowl, mix together your oats, seeds, nuts and coconut to make your muesli.
  2. Cut each fig in half.
  3. In a separate bowl (or jar for a grab-and-go breaky), add your yoghurt, halved figs and about half of your natural muesli.
  4. Serve with a drizzle of honey

Enjoy!

Recipe by Charlotte @TheNuttyGritty

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Find more delicious recipes here.

Roast Pumpkin & Haloumi Salad with Crunchy Chickpeas

Roast Pumpkin & Haloumi Salad with Crunchy Chickpeas

Roast Pumpkin & Haloumi Salad with Crunchy Chickpeas

This Roast Pumpkin & Haloumi Salad with Crunchy Chickpeas is sure to impress!

With a balance of textures and flavours; sweet yet salty, soft yet crunchy, this Roast Pumpkin & Haloumi Salad ticks all the boxes for a delicious and satisfying salad! ✅

It’s great as a meal on it’s own or as a delicious side dish.

Roast Pumpkin & Haloumi Salad with Crunchy Chickpeas Recipe:

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 4+

Ingredients:
  • 1 cup couscous
  • 1/4 pumpkin
  • 3 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1 tbsp turmeric ground
  • 1 can of chickpeas, drained
  • 1 tbsp paprika
  • 1 packet of haloumi, sliced
  • A few handfuls of baby spinach

Dressing:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp caramelized balsamic vinegar
  • 1 tsp Dijon mustard
Method:
  1. Preheat your oven to 180°C. Add 1 cup of couscous and 1 cup of boiling water into a large mixing bowl. Set aside.
  2. Chop your pumpkin into chunks (skin on for more fibre and less wastage). Use a spoon to scoop out the seeds. Place the seeds evenly spread out on a baking tray, with honey and 1 tbsp olive oil. Mix to combine.
  3. Place the pumpkin chunks onto another baking tray, add 1 tbsp olive oil, turmeric, salt and pepper. Mix to combine. Place both trays into the preheated oven. Cook the seeds for 8 minutes, and the pumpkin chunks for 35 minutes.
  4. Drain the chickpeas and pat dry with paper towel. Place into another baking dish and season the salt, pepper, paprika and 1 tbsp olive oil. Mix to combine and place into the oven with the pumpkin for 25 minutes. Alternatively, you could add the chickpeas into an air fryer and cook for 20 minutes.
  5. Slice your haloumi width-ways and place onto a frying pan on low-medium heat. Cook evenly on each side, until lightly brown and caramelised. Set aside.
  6. Assemble your salad; start with the baby spinach, couscous, add the pumpkin chunks, haloumi and sprinkle over the roast pumpkin seeds and chickpeas.
  7. For a dressing, combine the olive oil, caramelised balsamic, Dijon mustard and combine in a mixing bowl or jar. Pour over the salad or serve aside.

Recipe by Charlotte @TheNuttyGritty

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Baked Stone Fruit

Baked stone fruit

Baked Stone Fruit

A super simple summer dessert making the most of juicy nectarines, plums and peaches while they are in their seasonal glory.

By baking stone fruit, the natural sugars melt into a delicious thick caramel syrup – perfect to be scooped on top of your favourite vanilla ice cream for a quick & easy summertime dessert!

Pro tip: serve leftover baked stone fruit (if there are any…) on top of porridge or yoghurt and granola for a delicious breakfast. You can also get super creative and add a crumble on top for a delightful baked stone fruit crumble.

Baked Stone Fruit Recipe

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients:

  • 3 nectarines
  • 2 peaches
  • 2 plums
  • Juice of half a lemon
  • 2 tsp extra virgin olive oil
  • 2 tsp brown sugar
  • 1 tsp vanilla extract

How To Make:

  1. Preheat your oven to 170 °C.
  2. Cut all fruit in half, discarding the stone.
  3. Combine the lemon juice, oil, sugar and vanilla extract and whisk with a fork to combine.
  4. Place cut fruit into a baking dish and drizzle over the lemon juice mixture. Gently toss the fruit to ensure each piece is evenly coated.
  5. Bake for 30 minutes, then remove from the oven and serve with a dollop of yoghurt, cream or ice cream. You could also add this to porridge, cereal or muesli.

Recipe by Charlotte @TheNuttyGritty

Find more recipes here ✨

Trio of dips – for your next Antipasto platter!

Dip recipe

Trio of dips - for your next Antipasto platter

A trio of dip recipes that are perfect for your next antipasto platter this entertaining season! 

Roast Beet, Feta and Walnut Dip

A fresh, bright & vibrant beetroot dip recipe that is perfect to add some colour to your next cheese & antipasto platter. Serve it chunky or smooth. A guaranteed winner!

Ingredients:

For the roast beetroot:

  • 3 beetroots, quartered
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 garlic cloves, skin on
  • Aluminium foil

For the dip:

  • Roast beets & garlic
  • ½ cup walnuts
  • ½ cup fetta
  • Juice of ½ a lemon
  • 1 tsp olive oil
  • ½ tsp balsamic vinegar
  • Salt and pepper

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. On a sheet of foil, place the quartered beets, oil, vinegar, garlic cloves and salt and pepper. Shape the foil into a boat-like figure, and close it, so that the beets are completely enclosed in the foil. Roast for 45 minutes.
  3. In a blender or food processor, add the roasted beets, walnuts, feta, lemon juice, oil, vinegar, salt and pepper and blitz to preferred consistency. (I prefer this dip more chunky as opposed to a smooth dip).

Will keep in the fridge for up to 1 week.

Spanish Romesco

Made from delicious charred capsicum, this Spanish romesco dip recipe is packed full of flavour and colour, and is super versatile – use it as a dip with fresh veggies, pita bread or serve it over practically anything from chicken to prawns or roasted veggies!

Ingredients:

  • 1 capsicum, roasted, skin removed
  • 1 x 400g can of butter beans, drained
  • ½ cup walnuts
  • 2 tsp paprika
  • ½ tsp cumin
  • ½ tsp cayenne (if you want some spice)
  • 1 tbsp olive oil
  • ¼ tsp red wine vinegar
  • Salt and pepper

Method:

  1. Preheat your oven to 180 degrees Celsius and place the whole capsicum onto a baking tray. Bake for about 20-30 minutes, until your capsicum is evenly charred. You could also do this on a bbq or straight onto a flame if you have a gas stove. Once cooked, allow to cool (!) and remove the skin carefully.
  2. In a blender or food processor, add the capsicum, walnuts, spices, butter beans, oil, vinegar, salt and pepper and combine.
  3. Serve with a drizzle of olive oil, crushed walnuts and a sprinkle of paprika.
Minty Yoghurt

A quick dip recipe that is super simple to whip up! Serve with whatever seasonal crunchy vegetables you enjoy.

Ingredients:

  • 1 cup of Greek yoghurt
  • A small handful of mint and parsley, diced finely
  • 1 garlic clove, crushed
  • Juice of ½ a lemon

Method:

  1. In a mixing bowl, add the yoghurt, herbs, lemon juice and garlic clove. Stir to combine.
Looking for more recipes? Find more here
 
Recipes created by Charlotte @TheNuttyGritty

Homemade Christmas Gifts

Homemade Christmas Gifts

Homemade Christmas Gifts

Nothing says Merry Christmas quite like Homemade Christmas gifts!

If you are looking for ways to impress everyone this Christmas, from your bestest friends to your future in-laws, or you’ve just left your Christmas shopping too late this year, we can absolutely guarantee you will be everyones favourite with one (or all) of these Homemade Christmas Gift recipes.

(HINT: You’ll want to make extra so you have some left for you to enjoy)

Not only do they make beautiful gifts, but they are lovely for the wallet – a nice affordable option. The personal touch also shows that you have put in the time, effort and thought to create something special for your friends and family. Plus, who doesn’t love a food gift!?

Homemade Christmas Gifts
Christmas Bark

Makes about 3 blocks of chocolate (1 regular sized baking tray)

You Will Need:

  • 1 – 2 blocks of Dark chocolate (depending on how much you would like to make)
  • 1 block of White chocolate
  • 250g Pistachios, shell removed
  • 2 cups Cherries, cut in half, pip removed
  • 1 cup Dried cranberries

How to Make:

  1. On medium to high heat, heat up a small amount of water (about 1 cup) in a saucepan. Bring to the boil and turn down the temperature to simmer. Place a bowl on top of this saucepan and place the dark chocolate inside. Stir regularly with a spatula until evenly melted.

 

2. Once the chocolate has completely melted, pour onto a baking tray lined with baking paper and even it out using the spatula.

3. Generously sprinkle over the pistachios, cranberries and cherries. Gently press down on the add ins with clean hands or a spatula.

4. Using a different bowl, melt the white chocolate in the same way you did the dark chocolate.

5. Pour the white chocolate over the dark choc mixture, and using a knife, gently mix it through to create whirls.

6. Let this refrigerate for at least 4 hours. Once its set you can chop it up! Keep refrigerated at all times to prevent melting.

Wholemeal Gingerbread People

Makes about 30 cookies (this will vary depending on the size of your moulds)

You Will Need:

  • 50g butter
  • 100g (1/2 cup) brown sugar
  • ½ cup of honey
  • 1 egg, lightly whisked
  • 3 cups of wholemeal flour
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 2 tsp clove
  • 1 tsp bicarb soda
  • Cookie moulds

How to make:

  1. Combine the butter, sugar and honey in a saucepan on low heat. Mix gently with a spatula or wooden spoon, and once they have all combined, take off the heat and allow to cool.
Gingerbread biscuits

2. Once cooled, place into a large mixing bowl and add the lightly whisked egg

3. Sift in the flour, spices and bicarb soda and mix to combine

4. On a lightly floured surface, knead the dough until it becomes shiny and well incorporated.

5. Cut the dough in half, wrap each half in glad wrap and place in the fridge for at least 2 hours. You can leave it overnight also.

6. Once the dough is chilled, preheat your oven to 150 degrees Celsius. Lightly flour a surface and place dough in the middle. Using a rolling pin or something of a similar shape and weight, roll the dough out until it’s about 1 cm thick. Get your Christmas moulds and cut out shapes of your liking. Place these on a lined baking tray evenly spread apart.

Note: If you find your dough is becoming soft, place it back in the fridge for 20 minutes or so; the cooler the dough the easier it will be to handle.

7. Place in the oven to cook for about 10-15 minutes. Allow to cool completely before icing.

8. Create your icing according to packet instructions and get creative!

Homemade Christmas Gifts
DIY Festive Muffins

Makes about 4 regular sized muffins

You Will Need:

  • Glass jars, ribbon, decorations of your liking
  • 300g self-raising flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 tsp mixed spice
  • 100g walnuts
  • 140g dried fruit
  • 100g sugar

How to make:

  1. In your chosen glass jar, add in the above ingredients in that order.
  2. On the card, make sure to add instructions! “In a large mixing bowl, add the contents of the jar and make a well in the middle. In this well, add 2 whisked eggs, 300ml of milk and 75g of softened butter or ½ cup of olive oil. Mix to combine and place into lined cupcake tins. Bake in the oven at 190 degrees Celsius for 15 – 20 minutes”
  3. Decorate your jar using upcycled pieces of paper, cardboard, old ribbon and dried fruit.

Find more Homemade Christmas Gift ideas here

Recipes by Charlotte @TheNuttyGritty

Festive Christmas Granola

Festive Christmas Granola

Festive Christmas Granola

Cranberries, ginger, cinnamon and cloves … this festive Christmas granola combines all of the wonderful smells and tastes of Christmas. 

This recipe is super simple to make and is guaranteed to make your house smell like Christmas (Pro tip: We highly recommend baking this on Christmas morning to make your home smell amazing!).

This festive granola also makes a great edible Christmas gift, hamper or stocking stuffer!

Festive Christmas Granola Recipe

Makes 500g (3 to 4 serves)

You will need:

Dry ingredients

  • 1 cup rolled oats
  • ½ cup raw mixed nuts
  • 1/3 cup pepitas
  • 1/3 cup dried cranberries
  • 2 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • ½ tsp of ground clove
  • A pinch of sea salt

Wet ingredients

  • 1 egg white (Keep the yolk to add to your eggs, a frittata, or a Caesar dressing!)
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp extra virgin olive oil

How to make:

  1. Preheat your oven to 150 degrees and line a flat baking tray with baking paper
  2. In two separate bowls, mix the dry ingredients together in one bowl, and the wet ingredients together in the other. Lightly whisk the wet ingredients with a fork to create some bubbles in the egg white.
  3. Combine the dry and wet ingredients in the bigger bowl of the two and mix thoroughly so all ingredients are evenly coated. Place evenly onto the lined baking tray and place into the oven
  4. Cook for 25 minutes, gently mixing and turning over the mixture halfway.
  5. Allow to cool completely before eating – this lets the granola become crunchy & granola-ey!

Happy baking!

Looking for some more delicious recipes for your Christmas celebrations? We have more recipes here.

 

Recipe by Charlotte @TheNuttyGritty

Watermelon & Lime Ice Blocks

Ice blocks

Watermelon & Lime Ice Blocks

Is there anything more refreshing than enjoying ice blocks on a hot summers day? 

These watermelon & lime ice blocks are perfect for the warmer weather that is fast approaching. We recommend enjoying them outside by the pool 😏

A super simple recipe with little preparation time, but a big reward (if we do say so ourselves).

What you’ll need:

  • 2 cups chopped watermelon
  • 1 cup coconut water
  • 2 limes (1 thinly sliced and 1 cut into halves and juiced)
  • Ice block moulds

How to make:

  1. Using a blender or juicer, add in the watermelon, coconut water and juice of 1 lime. Blend together.
  2. Place the sliced lime into the ice block moulds, and then pour in the watermelon coconut mixture
  3. Freeze overnight and enjoy on a hot summers day!

Recipe by Charlotte @TheNuttyGritty

 
Looking for some more summer inspo? Check out our picnic ideas for a fabulous summer.

Pea and Farro Salad Recipe with Honey Roasted Walnuts & Goat’s Cheese

Spring Salad Recipe Image

A Spring Salad: Pea and Farro Salad with Honey Roasted Walnuts, Goat's Cheese & Herbs.

The key to a delicious salad recipe is having a balance of textures and flavours; think sweet yet salty, smooth yet crunchy. This spring salad recipe ticks all of those boxes! It is the perfect salad recipe for your next spring lunch, picnic or dinner party.

Ingredients:

  • 1 cup farro
  • 2 cups frozen peas, thawed
  • 1 cube of goats cheese (or to your liking)
  • 2 cups walnuts
  • 1 tsp honey
  • 1 tsp cardamom
  • Small handful of parsley and mint, chopped

 Dressing:

  • 2 parts Extra Virgin Olive Oil
  • 1 part Red Wine Vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper

Method:

  1. Preheat the oven to 180 degrees celcius and line a baking tray with baking paper.
  2. In a bowl, add the walnuts, honey, cardamom and a drizzle of olive oil. Mix to coat evenly and spread across the baking tray. Roast in the oven for 15 minutes. Once removed and cooled, roughly chop them to the desired size.
  3. Prepare the farro according to packet instructions.
  4. Finely chop the parsley and mint, leaving some smaller leaves as a garnish.
  5. In a jar, add all of the dressing ingredients, apply the lid & shake to combine
  6. Now combine all of the ingredients! Add the farro, peas, herbs and walnuts. Give it a good mix then crumble over the goat’s cheese and garnish herbs. Serve with the dressing.

Enjoy!

 

Recipe by Charlotte @TheNuttyGritty

Crispy Zucchini, Pea & Feta Fritters

Zucchini fritters

Zucchini, Pea & Feta Fritters

If you like your fritters crispy then you are going to LOVE this Zucchini, Pea and Feta Fritters recipe! These crispy zucchini fritters make a great breakfast, lunch, starter or side dish.

They are a great way to use up all those summer zucchinis that will soon be taking over gardens, off loaded by family and friends or sitting in the bottom of the fridge patiently waiting to be used up. A guaranteed favourite!

Ingredients:

  • 3 small (or 2 large) zucchinis, grated
  • 1 cup of frozen peas
  • 2 garlic cloves, minced
  • ½ cup flour
  • Pinch of salt & pepper
  • 2 large eggs, lightly beaten
  • 2 spring onions (green and white parts)
  • Extra virgin olive oil
  • Small handful of fresh mint
  • ½ cup feta cheese

Method:

  1. Grate the zucchini and place it in a bowl with a pinch of salt. Leave it to sit for 10 minutes to remove excess water.
  2. In a large mixing bowl, add the peas, garlic, flour, eggs, onions, mint, feta and salt/pepper. Squeeze out the excess moisture from the zucchini (give it a few good squeezes) using your hands or a chux cloth. Add the zucchini into the bowl and give it a good mix.
  3. In a pan over medium heat, add a drizzle of olive oil. Once it has heated, add in a scoop of the fritter batter. Leave them to cook until golden on one side, or until bubbles appear on the uncooked side. This is a signal to turn them over! Once you turn them over, you can flatten them a bit. I would do 3 or 4 at a time, depending on the size of your pan.
  4. Once they are cooked and golden on both sides, transfer them to a plate and they’re good to go!

 

Recipe by Charlotte from @TheNuttyGritty