After a long day or a hectic session in the gym, a plate packed with delicious, nutritious and hearty food is all you need. Try these recipes for the ultimate recharge.

CHICKEN, CRANBERRY & WHIPPED FETA WRAPS
Prep Time: 20 min
Makes: 4 wraps

INGREDIENTS
1 cup smooth
cottage cheese
1 cup feta
cup parsley, chopped
4 wholewheat wraps
red onion, thinly sliced
cup cranberries, chopped
cup almonds, chopped
1 cups cabbage, shredded
3 chicken breasts, grilled and sliced

METHOD
1. Beat the cottage cheese and feta together until smooth.
2. Fold in the chopped parsley and set aside.
3. Place a wrap on a clean surface. Spread with an even layer of the whipped feta, then top with sliced onion, cranberries, almonds and shredded cabbage.
4. Place the grilled chicken slices in the middle of the wrap, leaving a 5 cm space at the bottom.
5. Fold the bottom of the wrap up, then roll tightly into a cigar shape. Repeat with the remaining wraps.

CAPRESE SALAD OMELETTE
Cook Time: 15 min
Makes: 1 omelette

INGREDIENTS
2 tbsp oil
1 garlic clove, sliced
cup baby tomatoes
3 eggs
2 tbsp milk
cup mozzarella, torn into pieces
3 tbsp Cheddar, grated
1 tbsp basil pesto
cup fresh basil
To Serve
1 slice wholewheat toast

METHOD
1. Fry garlic in 1 tbsp oil until golden brown (1–2 minutes). Remove from the pan.
2. Add tomatoes and fry until they start to blister and soften. Set aside.
3. In a bowl, whisk eggs and milk. Season with salt and pepper.
4. Heat remaining oil in a non-stick pan over low-medium heat. Pour in the egg mixture and swirl the pan so that it forms an even layer.
5. Let the egg cook for 2–3 minutes, until the middle starts to set.
6. Sprinkle mozzarella and Cheddar over one half and dot small spoonfuls of pesto. Once cooked through and the cheese has melted, top the same side with the garlic, tomatoes and fresh basil.
7. Use a spatula to flip the other side of the omelette over the fillings and slide it on to a plate. Serve with toast.

GREEK YOGHURT & BERRY POPSICLES
Prep Time: 4 hr 15 min
Makes: 6 popsicles

INGREDIENTS
1 banana, chopped
1 tbsp honey
1 tsp vanilla essence
1 cups double cream yoghurt
1 cup frozen mixed berries, chopped

METHOD
1. Blend the banana in a food processor until smooth.
2. Combine blended banana, honey, vanilla and yoghurt together.
3. Swirl the berries through the yoghurt mixture. To create a marbled effect, don’t fully mix the two.
4. Pour the mixture into popsicle moulds and insert a popsicle stick into each mould.
5. Place in the freezer for 4–6 hours or until frozen solid.
6. Run the mould under warm water for a few seconds and gently remove the popsicles.
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