Healthy, Colourful, Easy Recipes to Keep You Going This Summer!

Beautiful weather and cool breezes call for countless summer adventures! Genuine Health has done all the planning for you with these nutritious recipes that will please friends and family.

 Whether you’re hitting the outdoors for a picnic in the park, road trip, day at the beach or concert in the park, fermented Greek yogurt proteins+ offers healthy and delicious options for an active lifestyle.

Image1

Green Greek Yogurt Proteins+ Smoothie Bowl
Smoothie

  • 1 Scoop Greek Yogurt Proteins+, plain or vanilla
  • 1/2 Kiwi, peeled
  • 1 Cup pineapple, frozen
  • 1/2 Cup strawberries, frozen
  • 1/2 Cup spinach
  • 1 1/2 Cup milk

Toppings

  • Favourite fruits
  • Coconut flakes
  • Chia seeds or flax seeds

Instructions

  • Combine all of the smoothie ingredients into your blender
  • Blend until smooth and then transfer to a bowl
  • Top with fruit, coconut and seeds

Notes

If frozen fruit is not used, add ice to the recipe

IMG_9801Creamy Colada Smoothie

1 cup full fat canned coconut milk

2 cups fresh pineapple

2 scoops fermented Greek yogurt proteins+ vanilla

2 tbsp ground flaxseed

1 tbsp raw honey

1 cup ice cubes

Directions:

Add all ingredients into blender And blend well

Makes

1 serving

peach-blkberryparfait-edit3Peach Blackberry Cashew Parfait

Cashew cream/yogurt:

2 scoops (1 serving) vanilla fermented Greek yogurt proteins+

1 cup cashews, soaked over night

1½-2 cups water (reserved from soaked cashews)

Fruit bottom:

2 peaches, diced

1 handful of blackberries, halved

2 tsp honey

½ lemon, juiced

Topping:

1 handful almonds

½ handful of hazelnuts

1 tsp cinnamon

¼ tsp nutmeg

Directions:

Drain cashews, place in blender and set soaking liquid aside.

Add 2 scoops of unflavoured fermented Greek yogurt proteins+. Add in a little reserve liquid. Begin to blend, keep adding reserve liquid until you have reached the desired consistency. Set aside.

Chop 2 peaches and slice blackberries in half. Add in a tablespoon of honey and juice of ½ lemon. Stir until fruit is thoroughly coated. Set aside.

In food processor add a handful of almonds, some hazelnuts (or any nut of choice) a teaspoon of cinnamon and a dash of nutmeg. Blend until finely chopped. Alternately, use a mortar and pestle.

Using a tall clear glass or sundae glass, layer ingredients, beginning with fruit on bottom ½ – ¾ of cup, spoon out cashew cream over fruit, and add a nut crumble topping.

Makes 2-3 servings.

No Comments Yet

Comments are closed