Lemon Blueberry Greek Yogurt Bark

August 12, 2016 Posted By: Jennifer Rawson

It’s a fact, runners love to eat. If you’re anything like me, the thought running through your mind as you finish off the last few miles of your run is, “What am I going to eat when I get home?”

While it’s tempting to reward ourselves with treats after a long run because we deserve it, it’s also important to consider the purpose of a post run meal or snack. The food we eat post run should serve to repair our muscles, fuel our body for the next workout and build new muscles to turn us into stronger and faster runners.

The ideal post workout snack has a ratio of 4:1 carbohydrate to protein. But it doesn’t have to be an exact science. As long as you’re choosing a snack with quality carbohydrate and protein post workout, you are working towards recovery.

Now that it’s summer and the temperatures are rising and the humidity is becoming unbearable, runs become tougher. But having a delicious, healthy and refreshing snack waiting for you at home can make all the difference.

When coming up with a refreshing summertime recovery recipe, I knew I wanted the recipe to be simple because that’s the only type of recipes I like to make. Plus, runners are busy and don’t have a lot of excess time to spend in the kitchen. This recipe takes less than 5 minutes to put together, so it really couldn’t be any easier. It can also easily be scaled up into large batches to have extra stored in the freezer.

For this greek yogurt bark, I used a combination of lemon and blueberry because I just find it refreshing and the perfect tastes for summer. But you can also easily customize this bark using a variety of different fruits or toppings. The possibilities are endless.


Lemon Blueberry Greek Yogurt Bark:

1 cup vanilla greek yogurt (use full fat to reduce crystallization)

½ tsp lemon extract

½ cup blueberries

1 Tbsp pecans

1 tsp chia seeds

In a bowl, combine greek yogurt and lemon extract, mix well.

Line a baking sheet with parchment paper or tin foil

Spoon greek yogurt mixture onto pan and spread into thin layer

Top greek yogurt with blueberries, nuts and chia seeds

Put baking pan into freezer until frozen

Take pan out of freezer and break into pieces using a knife. Enjoy frozen!

Store extra bark in the freezer

Makes 2 servings



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Jen Rawson is a Mizuno run ambassador and

registered Dietitian & Makeup Artist

from Calgary, Alberta.

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