Fig & chia seed parfait

Great balance of carbs, protein & omega-3. A satisfying post-play breakfast or recovery snack.

Ingredients

• 170g FAGE Total 0%, 2%, or 5% yoghurt
• 100ml milk
• 3 tablespoons maple syrup, honey, or agave
• 2 tablespoons chia seeds 
• 4 fresh figs
• 4 tablespoons granola
• Pistachios, coarsely chopped

Steps

1. In a small bowl, whisk together FAGE Total yoghurt, milk, maple syrup, and chia seeds. Stir and refrigerate for at least 4 hours or overnight to soak.
2. Before serving, slice three figs and quarter one fig. Place sliced figs onto the wall of a mason or glass jar of your choice.
3. Layer the parfait by added ¼ of the chia mixture to the bottom of the jar. Add about 4 tablespoons of Greek yoghurt then another layer of the chia seed mixture.
4. Top with quartered figs, granola, pistachios, currants, and cinnamon. Serve immediately.

Greek yoghurt pumpkin spice parfait

A comforting cool-season option to replenish carbs and protein.

Ingredients

• 250g pumpkin puree
• 500g FAGE Total 0%, 2%, or 5% yoghurt
• 4g vanilla extract
• 50g powdered sugar, divided
• 2g of pumpkin pie spice
• 1 zest of a lemon
• 5g lemon juice
• 100g gingersnaps (biscuit), crushed
• Pecan or hazelnuts for garnish (optional)

Steps

1. In a medium size bowl, mix together pumpkin puree, 250g FAGE Total yoghurt, vanilla extract, 25g of powdered sugar, and pumpkin spice.
2. In another bowl, mix together the remaining cup of yogurt, remaining powdered sugar, lemon zest, and lemon juice.
3. Place pumpkin mixture on the bottom of the parfait cups. Add yoghurt mixture and swirl together using a spoon. Add crushed gingersnaps and repeat the process until you reach the top of the parfait glass. Top with pecans or hazelnuts, lemon zest, and gingersnap.

Strawberry vanilla granola bars with yoghurt drizzle

Bite-sized bars you can wrap and carry, great for recovery after training.

Ingredients

• 190g whole rolled oats
• 40g brown or white rice crisps
• 40g unsweetened shredded coconut
• 28g pistachios, pecans, or almonds, chopped
• 3 tablespoons ground flaxseed meal
• 240g smooth peanut or almond butter
• 250g honey
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• 40g freeze-dried strawberries, reserve crushed strawberries for the top

Yogurt Glaze:

• 70g FAGE Total 0%, 2%, or 5% yoghurt
• 2 tablespoons unsalted butter, melted
• Pinch salt
• 150g confectioner’s sugar

Steps

1. Line a 9x13 pan with wax or parchment paper.
2. In a large bowl, combine oats, rice crisps, coconut, pistachios, and flaxseed.
3. In a small bowl, microwave peanut butter and honey for 45 seconds. Stir in vanilla extract and salt and mix until smooth.
4. Add the peanut butter mixture to the oat mixture. Stir in dried strawberries and mix well.
5. Transfer the oat mixture to the prepared pan and lay another parchment paper on top and press down with your hands. Add crushed dried strawberries to the top and cover and refrigerate for at least 2 hours.
6. To make the yoghurt drizzle, whisk FAGE Total yoghurt, butter, salt, and confectioner’s sugar until smooth.
7. Once the granola is chilled, lift the bars from the pan and cut into 12 equal bars.
8. Drizzle with yoghurt glaze and serve.