There are so many different ways to consume myota fibre. Our fibre blends can be added to any of your favourite drinks and meals, including cereal, muesli, soups, smoothies, yoghurt, or simply added to a glass of water, tea, or coffee. We've selected three of our customer's favourite ways to consume myota. Which will you try first?
Metabolic Booster Smoothie
“I’ve got a bit of a sweet tooth, so having a super decadent smoothie that is also healthy for me was a winner. I’ve learnt that taking care of my gut and getting the right types of fibre can be delicious too. I guess I can have my cake and eat it too!” Alexander, 31
- 1 serving (10g) myota’s Metabolic regulator mix
- 1 frozen banana
- ½ cup frozen or fresh blueberries (frozen produces a nicer colour and texture)
- 1 tsp chia seeds
- ½ cup milk (cow or plant-based)
- Dollop of plain or Greek yoghurt
- Handful of ice cubes (add more if you like a thicker, frappe consistency)
- Combine all ingredients in a blender
- Blend until smooth
Immunity Booster Muesli Bowl
“My morning routine is so important to me. Adding myota to my muesli was the easiest way for me to build it into my routine without having to change my lifestyle. After 4 weeks, my digestive issues are calming down and I’ve got heaps of energy.” Kate, 45
- 1 serving (10g) of myota fibre
- ½ cup greek yoghurt
- 1/2 cup fruits of choice (blueberries, sliced banana, strawberries)
- 30g muesli or granola
- 1/2 cup milk of choice (plant-based or cows)
- 1 teaspoon chia seeds
- Combine in a bowl and enjoy!
Gut Booster Choc Chip Cookies
- 2 cups (240 g) self-raising flour (can substitute gluten-free)
- ½ cup (60g) myota Gut Booster blend
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup (150 g) granulated sugar
- ¾ cup (164 g) packed light brown sugar
- 8 tablespoons (112 g) unsalted butter at room temperature
- 2 eggs at room temperature, beaten
- 1 tablespoon pure vanilla extract
- 1 cup chocolate chips
- Preheat your oven to 180°C. Line trays with baking paper and set them aside.
- In a large bowl, place the flour, myota, salt, baking soda and granulated sugar, and whisk to combine well.
- Add the brown sugar, and whisk again to combine, working out any lumps in the brown sugar.
- Create a well in the middle of the dry ingredients, and add the butter, eggs, and vanilla, and mix until well-combined.
- You can use a stand mixer fitted with the paddle attachment to make quick work of it.
- Add chocolate chips and mix until evenly distributed throughout the cookie dough. The cookie dough will be thick but not stiff. Add more chocolate chips if you like, and mix thoroughly.
- Scoop out a portion of cookie dough, roll into a ball, and place on the baking paper.
- To ensure the thickest cookies, place the baking sheet in the freezer for 5 minutes, or until the dough is cold.
- Remove the chilled dough from the freezer and place the baking sheets, one at a time, in the middle of the preheated oven.
- Bake until the cookies are golden brown around the edges, light golden brown all over and set in the middle (about 8-12 minutes).
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes or until firm before transferring to a wire rack to cool completely.