Chocolate Mediterra Cookies

by Caterina Radaelli
Servings: about 14 cookies
Prep Time: 20 minutes

1. Preheat the oven to 180C and line a baking tray with parchment paper

2. In a large bowl combine all the dry ingredients – chocolate chips, almond flour, baking soda, salt, Mediterra bar

3. Heat the coconut oil in a pan and let cool slightly

4. Pour the coconut oil in the bowl and add the agave

5. Combine all the ingredients well (the warm coconut oil should have dissolved the chocolate chips)

6. Scoop up pieces of the dough and shape them into round cookies. Place on the parchment paper.

7. Bake in the oven for 10 minutes. Remove from oven and leave to cool so that the cookies can set.

80g 85% cocoa dark chocolate chips
250g of almond flour
1/2 teaspoon baking soda
6 tablespoons of coconut oil, melted
4 tablespoons agave
1 Yogurt & Oats Cherry & Pistachio Mediterra bar, roughly chopped into very small pieces
pinch of salt

Apple Crumble

by Caterina Radaelli
Servings: 4
Prep Time: 40 minutes

1. Preheat the oven to 180°C

2. Core and chop the apples into bite-sized pieces.

3. Place the chopped apples with a tablespoon of water into a saucepan and cook on a medium heat for about 10 minutes until slightly softened.

4. Grease an oven proof dish and fill it with the cooked apples.

5. Melt the coconut oil in a saucepan and add it to the rest of the crumble ingredients – not the Mediterra bar – in a bowl. Mix in with a fork until evenly distributed.

6. Distribute the topping mixture over the apples and bake for 20 minutes or until golden.

7. Serve the crumble with a sprinkled Mediterra bar on top.

2 medium-sized green apples, chopped and cored
2 medium-sized red apples, chopped and cored
100g coconut oil
100g of ground almonds
40g of flaked almonds
1 tsp of grated ginger
1 tbsp of cinnamon
1 pinch of sea salt
1½ tbsp of raw honey
1 tbsp of water
1 Mediterra Apricot & Pistachio Yogurt and Oat Bar

Labor Day Smoothie Bowl

by Caterina Radaelli
Servings: 1
Prep Time: 5 minutes

1. Put the kefir and fruit in a blender and mix until creamy

2. Decorate with almonds and fruit

3. Sprinkle the Mediterra bar on top

1 cup of kefir
10g blueberries
10g strawberries
5g raspberries
1 banana
1 Mediterra Yogurt & Oat Bar with Cherry and Pistachio

Fresh Gazpacho

by Caterina Radaelli
Servings: 4
Prep Time: 20 minutes

1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1/2 inch cubes.

2. Combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper.

3. Mix well and chill before serving.

4. The longer gazpacho sits, the more the flavors develop.

3 cups of organic 100% tomato juice
4 plum tomatoes
1 red onion
2 cucumbers, halved, seeded but not peeled
2 red bell peppers, cored and seeded
1 garlic clove, minced
3 tbsp cup white wine vinegar
5 tbsp extra virgin olive oil
1/2 tbsp sea salt
1 Bell pepper & Green Olive Mediterra Bar

Summer Legume Salad

by Caterina Radaelli
Servings: 4
Prep Time: 5 minutes

1. In a bowl combine all the ingredients

2. Toss until the seasoning is well distributed

400g lentils
400g chickpeas
100g cherry tomatoes
5 fresh mint leaves
5 fresh basil leaves
3 tbsp extra virgin olive oil
1 lemon, juice
2 tsp sea salt
1 Kale & Pumpkin Seeds Mediterra Bar

Tomato-Basil Pasta Salad

by Caterina Radaelli
Servings: 4

1. In a large bowl combine the tomatoes, garlic, salt, extra virgin olive oil and basil

2. Let the ingredients sit for at least a couple of hours

3. Cook the pasta according to package directions

4. Once it is cooked, drain the pasta and rinse it under cold water

5. Mix the pasta with the tomato mixture thoroughly until well-combined

6. Sprinkle with Parmesan cheese and Mediterra bar

7. Garnish with a couple of fresh basil leaves

400g of wholewheat penne
500g of fresh cherry tomatoes (red and yellow), quartered
1 garlic glove, whole
20 leaves of basil, chopped
3 tablespoons of extra virgin olive oil
1/2 teaspoon of sea salt
1 Sundried Tomatoes & Basil Mediterra bar

Home made FroYo and Cherries

by Caterina Radaelli
Servings: 4

1. In a bowl, combine the Greek yogurt and the honey.

2. Scarpe the seeds out of the vanilla bean and add it to the yogurt mixture

3. Pour it into a zip-top plastic bag

4. Lay the bag flat and spread the mixture evenly to eliminate any air bubbles

5. Seal and freeze for 3-4 hours (until smooth).

6. Break the mixture into small pieces and blend, until smooth, in a food processor (add a dash of almond milk if it is too dense)

7. Pour the mixture into a loaf pan and cover the surface with cling wrap

8. Freeze again for 1-2 hours

9. Serve immediately and garnish with fresh cherries and a Cherry and Pistachio Mediterra bar

2 cups of Greek yogurt 2% fat
3 tablespoons of honey
1 vanilla bean
1/2 cup of pitted, fresh cherries
1 Cherry and Pistachio Mediterra bar


by Caterina Radaelli
Servings: 4/6
Prep Time: 35 minutes

1. Preheat the oven to 180ºC

2. Mix together the oats, nuts, seeds, dried fruit, honey and oil and stir thoroughly in a bowl

3. Spread on a baking sheet and cook for about 25 minutes (or until golden)

4. Add the Mediterra bar to the mix

5. Store in a Mason jar

200g mixed nuts (Macadamia nuts, Walnuts, Almonds)
400g rolled oats
50g sunflower seeds
100g dried cranberries
100g dried blueberries
2 tablespoons coconut oil
2 tablespoons liquid Greek honey
1 Apricot & Pistachio Mediterra bar

Lemon rubbed Salmon & Rocket salad

by Caterina Radaelli
Servings: 4
Prep Time: 25 minutes

1. Preheat the oven to 180C

2. Prepare the marinade by putting the lemon zest and juice, garlic, dill and extra virgin olive oil in a bowl and stir thoroughly

3. Season with salt and pepper and add the salmon fillets

4. Rub the marinade into the fish

5. Cover and set aside for 15 minutes (not more than 15 minutes as the lemon will already cook the fish whilst it is marinating)

6. Remove the salmon from the marinade and wrap each fillet in aluminum foil separately

7. Cook for 10 minutes in the oven

8. Sprinkle the Mediterra bar on top

9. Serve with a fresh and tangy arugula, kale and radicchio salad

1 lemon, zest and juice
1 garlic clove, finely chopped
20g fresh dill, finely chopped
2 tbsp extra virgin olive oil
4 boneless salmon fillets
1/2 teaspoon sea salt
1/2 teaspoon red chili
handful of arugula, kale and radicchio
1 Kale & Pumpkin seeds Mediterra bar