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In a bowl whip together yoghurt, mustard and salt. Add the shredded chicken, walnuts, cranberries and scallions and toss with the dressing Refrigerate till ready to use.
In a large pot, over medium heat, combine all the ingredients. Bring to a boil and reduce heat to medium low, stir occasionally and simmer for 10 to 15 minutes or until the liquid has evaporated. Transfer to a separate bowl and refrigerate for at least 6 hours or overnight.
In a large bowl, combine all of the ingredients. Enjoy immediately!
Pre heat the oven 150 degree C (300 degree F) In a large bowl, stir together the oats, wheat germ, walnuts, almonds, and dried cranberries. In a separate bowl, mix together the oil, honey, vanilla and cinnamon. Drizzle over the dry ingredients, and stir to coat evenly. Spread the mixture out in a thin layer on an ungreased cookie sheet. Bake for 30 to 40 minutes in the preheated oven, stirring every 10 minutes to toast evenly. Allow to cool completely before storing in an airtight container. Granola will become crunchier as it cools.
In a bowl, whip together egg whites, sugar, vanilla and salt in a large bowl until frothy: Fold chopped cranberries and one 14-ounce package sweetened shredded coconut. Form into 30 tablespoon-size pyramids on a baking sheet coated with cooking spray. Bake at 325 degree F until it golden, wait for 20 to 25 minutes cooling it and then serve it with melted white chocolate.
Combine all your ingredients in a large bowl. Toss everything together. Re toss occasionally as you eat because the heavy ingredients sink to the bottom.