7 Easy Recipes for Everyday Wellness

Ingredients

• 120 g cooked mashed sweet potato
• 1 egg
• 60 g plain Greek yogurt
• 30 g chocolate protein powder
• 15 g unsweetened cocoa powder
• 35 g oat flour
• 1/2 tsp baking powder
• 20 g dark chocolate pieces

Method

1. Heat the oven to 175°C / 350°F. Set a six-cavity silicone mold on a baking tray.
2. Mix the sweet potato, egg, and Greek yogurt until mostly smooth.
3. Add the protein powder, cocoa, oat flour, and baking powder. Stir into a thick chocolate batter.
4. Fold in the dark chocolate, then divide the batter evenly among the six cavities.
5. Bake for 14–16 minutes, until set but still soft and fudgy inside.

Ingredients

• 100 g low-fat cream cheese
• 80 g plain Greek yogurt
• 25 g peanut butter
• 25 g vanilla protein powder
• 1 egg
• 10 g honey
• 5 g honey, for finishing

Method

1. Heat the oven to 165°C / 330°F.
2. Beat the cream cheese and Greek yogurt together until smooth.
3. Mix in the peanut butter, protein powder, egg, and 10 g honey until fully combined.
4. Transfer to a small oven-safe dish and bake for 18–22 minutes, until the edges are set and the center remains soft.
5. Let it cool slightly, then finish with the remaining 5 g honey.

Ingredients

• 25 g chia seeds
• 120 ml milk
• 100 g plain Greek yogurt
• 20 g vanilla protein powder
• 30 ml espresso
• 8 g honey
• 3 g unsweetened cocoa powder

Method

1. Combine the chia seeds and milk. Stir well, then refrigerate for at least 2 hours, preferably overnight.
2. Mix the Greek yogurt, vanilla protein powder, and honey until smooth.
3. Layer the chilled chia pudding, espresso, and yogurt protein cream in a small glass.
4. Finish with the cocoa powder just before serving.

Ingredients

• 80 g plain Greek yogurt
• 1 egg
• 25 g vanilla protein powder
• 25 g oat flour
• 1/2 tsp baking powder
• 8 g honey
• 40 g blueberries

Method

1. Mix the Greek yogurt and egg in a microwave-safe mug.
2. Add the protein powder, oat flour, baking powder, and honey. Stir until thick and smooth.
3. Gently fold in the blueberries, leaving a few visible near the top.
4. Microwave on high for about 90 seconds. If the center is still wet, continue in 10–15 second increments.

Ingredients

• 1 ripe banana
• 80 g plain Greek yogurt
• 60 g oat flour
• 1/2 tsp baking powder
• 20 g dark chocolate chips

Method

1. Heat the oven to 175°C / 350°F. Set a six-cavity silicone bite mold on a baking tray.
2. Mash the banana, then mix in the Greek yogurt.
3. Add the oat flour and baking powder. Stir into a thick, spoonable batter.
4. Fold in the dark chocolate chips and divide the batter evenly among the six cavities.
5. Bake for 14–16 minutes, until lightly golden and softly set.

Ingredients

• 200 g plain Greek yogurt
• 20 g vanilla protein powder
• 20 g pistachio butter
• 8 g honey
• 15 g unsalted pistachios, finely chopped

Method

1. Mix the Greek yogurt, protein powder, pistachio butter, and honey until completely smooth.
2. Spread the mixture on a parchment-lined tray in an even layer about 8 mm thick.
3. Sprinkle the chopped pistachios evenly over the top.
4. Freeze for at least 3 hours, then break into six pieces. Keep frozen until serving.

Ingredients

• 40 g rolled oats
• 100 g plain Greek yogurt
• 100 ml milk
• 30 g low-fat cream cheese
• 20 g vanilla protein powder
• 10 g chia seeds
• 80 g strawberries, diced
• 8 g honey

Method

1. Whisk the Greek yogurt, milk, cream cheese, protein powder, and honey until smooth.
2. Stir in the oats, chia seeds, and 60 g of the diced strawberries.
3. Transfer to a jar and top with the remaining 20 g strawberries.
4. Refrigerate for at least 4 hours, preferably overnight.