Meli Wellness

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Personal trainer, Pilates Matwork Teacher, Pregnancy & Postpartum Athleticism Coach, Menopause Wellness Coach, Sports & Holistic Massage Therapist, Nutrition & Wellness

I don’t have dreams, I have goals.Many thanks to:Photographer Matthew CutajarMy Coach Sammy MifsudHair stylist Darren Da...
01/09/2026

I don’t have dreams, I have goals.

Many thanks to:
Photographer Matthew Cutajar
My Coach Sammy Mifsud
Hair stylist Darren Darmanin Moodnco
MUP
Nail tech Rosemarie Camilleri





29/08/2026

Being healthy isn't about the weight you lose, it's about the life you gain.





Blueberries and Vanilla Protein Powder Ice-cream bars Ice-cream 51/2 heaping cup frozen blueberries (or fresh)1/2 cup th...
28/08/2026

Blueberries and Vanilla Protein Powder Ice-cream bars

Ice-cream 5

1/2 heaping cup frozen blueberries (or fresh)
1/2 cup thick yogurt
1 Tbsp raw honey or maple syrup
pinch of salt

Coating (optional)
Sark chocolate chips
Coconut oil

Place your popsicle molds on a baking sheet and add the popsicle sticks to the molds.
Place all filling ingredients in your blender and
blend until smooth, stopping to scrape down the sides if necessary.

Pour the filling mixture into your popsicle molds
Freeze overnight, or for at least 8 hours.
Melt the dark chocolate and coconut oil.
Remove the popsicles from their molds and dip them, one at a time, into the melted chocolate.
Place the popsicles on a parchment-lined baking sheet to set.





27/08/2026

Mango 🥭 Ice-cream bars

Ice-cream 4

1 cup mango chunks
1/2 can coconut milk
2 1/2 tbsp pure maple syrup
½ cup Greek yogurt

For Chocolate Coating
½ cup white chocolate
1 tbsp coconut oil
2 – 3 tbsp unsweetenend coconut flakes, optional

Add the mangoes, coconut milk, and maple syrup to a high-powered blender and blend until completely smooth.

Place ice cream molds on top of a baking tray for easy transferring and pour the mango coconut filling evenly into ice cream molds. Place the molds in the freezer for 2 to 3 hours, or until the bars are completely frozen.

Once you’re ready to dip the bars, add the white chocolate to a bowl or cup along with 1 to 2 tablespoons of coconut oil. Microwave the chocolate for 30 seconds and stir it. Microwave in 10-second increments, stirring in between each time until the chocolate is fully melted and smooth.
Dip each frozen bar into the melted chocolate and place the dipped bars onto a parchment paper-lined pan. You can dip the bars fully, halfway, or just drizzle a little chocolate on top of the bars. Sprinkle with shredded coconut if desired





26/08/2026

Homemade Magnum Ice Cream 🍦

Ice-cream 3

Ingredients :
2 ripe bananas
150 g Greek yogurt
2 tbsp (30 g) peanut butter
60 ml milk of choice
½ tsp vanilla extract

For the coating:
150 g dark chocolate
30 g chopped almonds

Preparation:
Blend bananas, yogurt, peanut butter, milk and vanilla until completely smooth and creamy.
Pour into popsicle moulds, insert sticks, freeze 4–5 hours until fully firm.
Melt the dark chocolate gently and stir in the chopped almonds.
Dip each frozen bar into the chocolate
Store in the freezer.





Homemade Pistachio Ice-cream bars🍦 Ice-cream 22 cups Greek yogurt80g lightly salted, roasted pistachios, plus more (extr...
25/08/2026

Homemade Pistachio Ice-cream bars🍦

Ice-cream 2

2 cups Greek yogurt
80g lightly salted, roasted pistachios, plus more (extra finely chopped for dipping)
3 tbsp maple syrup
1 cup dark chocolate
1-2 tbsp coconut oil

Add the Greek yogurt, pistachios and maple syrup to a high-powered blender and blend until completely smooth.
Place ice cream molds on top of a baking tray for easy transferring and pour the pistachio filling evenly into ice cream molds.
Place the molds in the freezer for 2 to 3 hours, or until the bars are completely frozen.
Add the chocolate to a small bowl or cup along with 1 to 2 tablespoons of coconut oil. Microwave the chocolate for 30 seconds and stir it. Microwave until fully melted and smooth. Add a little extra coconut oil if needed to thin the chocolate.
Dip each frozen bar into the melted chocolate and place the dipped bars onto a parchment paper-lined pan and sprinkle with crushed pistachios.


-cream


24/08/2026

Homemade Snickers Ice-cream 🍦

Ice-cream 1

75 g cashews
120 g canned coconut milk
60 g maple syrup
1 tbsp coconut oil
1 pinch of salt
Soft dates
Peanut butter
Peanuts
Dark chocolate

Soak the cashews in cold water overnight or boil for 5-10 minutes, until soft. Drain well.
Blend the cashews, canned coconut milk, maple syrup, coconut oil, and a pinch of salt in a high-speed blender, until completely smooth and creamy. Pause to scrape the sides as needed.
Insert the sticks into the popsicle mold and pour in enough mixture into each mold to cover the bottom.
Wrap 1 date around each popsicle stick and add 1 tsp of peanut butter.
Pour the remaining ice cream mix on top and freeze for 2-3 hours, or until solid.
Then, melt the chocolate in the microwave in a microwave-safe mug or jar in 20–30 second intervals (or use a double boiler). Chop extra peanuts for topping.
Stir in a little coconut oil for easier dipping.

Dip each popsicle into the chocolate and immediately sprinkle with chopped peanuts, and place onto a lined plate to set in the freezer.





Cashew butter cups Base ingredients:225g soft medjool dates pitted 140g cashews 100g almonds or almond flour 80g cashew...
22/08/2026

Cashew butter cups

Base ingredients:

225g soft medjool dates pitted
140g cashews
100g almonds or almond flour
80g cashew butter

Pinch sea salt - optional

Topping ingredients

150g dark chocolate
2 tbsp cashew butter - optional

Pit the dates and add to a food processor, along with the cashews, cashew butter and ground almonds. Blend until a sticky ball forms. Add 1-2 tbsp of water if the mixture seems too dry as you blend.
Separate into equal pieces and press down into a cupcake tray or cases.
Refrigerate whilst you melt the chocolate.
Melt the chocolate in a bowl over a pan of hot water, and once melted, add a spoonful onto each base.
Add a tsp of cashew butter on top and swirl it.
Place back into the fridge to harden for about 30 minutes to 1 hour.





21/08/2026

This ☝️💪

💪



Dark chocolate Nut and Berry barsNut Base Mix together:½ cup chopped almonds⅓ cup cashews⅓ cup pecans2 tbsp pumpkin seed...
20/08/2026

Dark chocolate Nut and Berry bars

Nut Base

Mix together:

½ cup chopped almonds
⅓ cup cashews
⅓ cup pecans
2 tbsp pumpkin seeds
2 tbsp maple syrup
1 tbsp raw honey
pinch of salt

Fold in:

1 cup dried cranberries and/or goji berries

Press into silicone molds or a lined pan
Bake at 150°C for 10–15 minutes
Let cool completely

Freeze 30–60 minutes

Dark Chocolate Finish

Melt:

½ cup dark chocolate
Drizzle over the bars and finish with:
Salt
Extra chopped nuts (optional)





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Qormi

Opening Hours

Monday 08:00 - 19:00
Tuesday 08:00 - 13:00
Wednesday 08:00 - 19:00
Thursday 08:00 - 13:00
Friday 08:00 - 19:00
Saturday 09:00 - 10:00

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