• November 30

    Goats cheese and rocket salad with cherry dressing

    Goat cheese salad cherry dressing

    Goat’s Cheese and Rocket Salad, a perfect harmony of flavours and textures. Crisp and peppery rocket leaves complement the rich, creamy notes of goat’s cheese. Drizzled with a luscious cherry dressing, this salad is a vibrant celebration of freshness.


    Preparation time : 25 minutes

    Serves : 4 

    Ingredients :
    • 4 tablespoons olive oil
    • 2 tablespoons white balsamic vinegar
    • 1 teaspoon Dijon mustard
    • Salt
    • Pepper
    • Sugar
    • 8 fresh cherries, pitted and quartered
    • 300g rocket
    • 50g pine nuts
    • 300g fresh goats cheese in a log
    • 3 tablespoon cornflakes
    • 2 teaspoons oil
    • 3 green onions, finely sliced
    Method :
    1. In a bowl, whisk together the olive oil, vinegar and mustard to make a dressing. Season with salt, pepper and sugar and stir trough the cherries, set aside.
    2. Rinse rocket and spin dry.
    3. Heat a small frying pan and dry roast pine nuts until golden brown.
    4. Cut cheese into about 2cm wide discs.
    5. Place cornflakes in a sealed lunch bag and crush with your fingers.
    6. Place cornflakes on a plate and press cheese with both sides into cornflakes.
    7. Heat oil in a non stick frying pan and brown the cheese on both sides.
    8. Place cheese on paper towel, then arrange with the salad on a plate.
    9. Scatter over the onions, pine nuts and dressing and serve immediately.

    Recipe by A Better Choice

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  • November 30

    Mushroom & Asparagus Quiche

    Mushroom-Asparagus-Quiche-800x520

    If you love quiches, you’ll adore our new Mushroom & Asparagus Quiche. It’s perfect for lunch or dinner, feeding the whole family when served with a side of salad or veggies!


    Preparation time : 45 minutes

    Serves : 8 

    Ingredients :
    • 450g fresh asparagus, trimmed and chopped in half (or quarters)
    • 1 medium onion, finely chopped
    • 2/3 cup fresh mushrooms, sliced
    • ¼ cup butter, cubed
    • 2 large eggs, lightly beaten
    • 2 cups mozzarella cheese, grated
    • ½ tsp each salt and pepper
    • ¼ tsp each dried garlic, basil, oregano, and parsley
    Method :
    1. Preheat oven to 190°C and grease a pie/quiche dish with spray oil or butter.
    2. In a large pan, sauté the asparagus, onion, and mushrooms in the butter until the asparagus is crisp-tender.
    3. In a large bowl, combine the eggs, mozzarella, salt and pepper, and dried herbs. Next, add in the asparagus mixture and stir to combine. Finally, pour the mixture into the greased dish.
    4. Bake in the oven for 25-30 mins or until a knife inserted into the centre of the quiche comes out clean. Allow to stand for 10 mins before slicing and serving. Enjoy!

    Recipe by A Better Choice

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  • November 22

    Asian-Style Chicken & Kanzi® Apple Salad

    Recipe by A Better Choice

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    Asian-inspired flavours come together in this delicious salad full of goodness and the crispy, sweet crunch of KANZI® Apples!


    Preparation time : 20 minutes

    Serves : 4

    Ingredients :
    • 2 Kanzi® apples, cored, halved, thinly sliced
    • ¼ cup (60ml) sweet chilli sauce
    • 2 tbs soy sauce
    • 1 lime, juiced
    • 520g pack pre made Coleslaw and crunchy noodle kit, salad and noodles only
    • 1 long red chilli, seeded, sliced (optional)
    • 1 cup coriander sprigs
    • 50g cashews, toasted, chopped
    Method :

    1. Place the sweet chilli sauce, soy sauce and lime juice in a screw-top jar and shake to combine. Season.
    2. Place the salad mix and noodles from the coleslaw kit in a bowl and toss to combine.
    3. Add apple, chilli, if using, coriander, half the cashews and half the lime juice mixture to the coleslaw mixture and toss to combine. Transfer to a serving platter. Arrange the chicken on top and drizzle with the remaining lime juice mixture. Sprinkle with the remaining cashews to serve.

    Recipe by A Better Choice

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  • November 21

    Callum Hann’s Cherry Ripe Parfait

    Callum Hann’s Cherry Ripe Parfait

    Cherries are back in season just in time for the festive season! Callum Hann’s Cherry Ripe parfait is sure to please your guests and make great use of this seasons cherries!


    Preparation time : 1 hour and 30 minutes + Freeze Time

    Serves : 4

    Ingredients :

    PARFAIT

    • 1 Gold gelatine leaf
    • 400mL Tin coconut cream
    • 5 Egg yolks
    • 75g Caster sugar, plus 100g extra
    • 3 Egg whites
    • 250g Thickened cream
    • 100g Cherries, pitted
    • ¼ Cup coconut shavings, toasted

    BISCUIT BASE

    • ½ Cup brown sugar
    • 75g butter, melted
    • ¾ Cup almond meal
    • 2 Tablespoons cocoa
    • Pinch of salt

    CHERRY GEL

    Method :
    1. Place gelatin in a small bowl and cover with cold water. Set aside to soften. Warm coconut cream in a medium saucepan over medium heat. Remove from heat. Squeeze water from gelatin leaves, add to coconut cream and whisk until dissolved. Place in the fridge to set slightly.
    2. Meanwhile, whisk the egg yolks in a medium bowl. Heat 75g sugar with a little water in a small saucepan until the mixture reaches 120°C. Gradually pour sugar mixture into the yolks while whisking continuously. Continue whisking until cool. Set aside.
    3. Place eggs whites in the bowl of a stand mixer. Gently whisk until soft peaks form. At the same time, heat 100g sugar with a little water in a small saucepan until the mixture reaches 120°C. Begin whisking whites at full speed. Once stiff peaks are formed, gradually pour sugar mixture into whites while whisking continuously. Continue whisking until cool. Set aside.
    4. Whip the cream until soft peaks form. Gently fold coconut cream and egg yolk mixtures together. Then fold in whipped cream, following by egg white mixture. Divide parfait mixture between four greased, round moulds and freeze.
    5. Preheat oven to 180°C. Combine biscuit base ingredients in a medium bowl. Roll out until 5mm thick. Use a cookie cutter the same diameter as the round moulds to cut four biscuits bases. Transfer to a lined baking tray and bake for 8-10 minutes. Set aside to cool.
    6. To make the cherry gel, blitz cherries in a small food processor until smooth. Transfer to a small saucepan, add agar agar and bring to the boil. Pour into and a lined, shallow tray and chill until set. Return to small food processor and blitz until smooth.
    7. To serve, use a small spoon to scoop out a teaspoon of coconut parfait from the mould. Fill with cherry gel and top with a biscuit base. Invert onto a serving plate. Serve alongside fresh cherries and shaved coconut.

    Recipe by A Better Choice

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  • November 16

    Mini Peach Tarts

    Mini-peach-tarts

    These Mini Peach Tarts are the perfect post-dinner dessert or cheeky afternoon snack. They’re sweet and crunchy and just oh so good!


    Preparation time : 45 minutes

    Serves : 6 (as a side dish)

    Ingredients :
    • 1 sheet puff pastry
    • 1 egg, beaten
    • 2 large fresh peaches, pitted and cut into slices
    • 2 tbsp granulated sugar
    • 1 tbsp plain flour
    • ¼ tsp cinnamon
    • ¾ tsp vanilla extract
    • ¼ cup flaked almonds
    • ½ cup icing sugar
    Method :
    1. Preheat oven to 200˚C. Thaw the pastry for 20 mins, then cut into 9 equal squares and place on a lined baking tray, leaving space between each pastry square.
    2. Place the sliced peaches into a medium mixing bowl and sprinkle with the granulated sugar, flour, cinnamon, and ¼ tsp vanilla extract. Gently fold together with a spatula.
    3. Layer 3 or 4 peach slices in the centre of each pastry square.
    4. Brush the pastry edges generously with the beaten egg, then sprinkle with the slivered almonds.
    5. Bake the pastries on the centre oven rack at for 15-20 mins or until puffed and golden at the edges.
    6. Remove the peach tarts from the oven and allow to cool for 10 mins.
    7. Use a sieve to sprinkle the tarts with icing sugar.

    Recipe by A Better Choice

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  • November 8

    Watermelon, Rockmelon and Goat’s Cheese Salad

    Watermelon, Rockmelon and Goat’s Cheese Salad

    If you’re looking to add more fresh meals into your weekly eating, try our new Watermelon, Rockmelon and Goat’s Cheese Salad. It’s packed full of colour and flavour – what’s not to love!


    Preparation time : 15 minutes

    Serves : 6 (as a side dish)

    Ingredients :
    • ¼ watermelon, diced
    • ½ rockmelon, diced
    • 2 oranges, sliced into segments
    • 2 avocados, diced
    • 1 large cucumber, chopped into half moons
    • 200g goats’ cheese, crumbled
    • Mint leaves, torn
    • 1 lemon, juiced
    • 1 green chilli, thinly sliced
    • Salt and pepper, to taste
    Method :

    1. Cut up watermelon, rockmelon, oranges, avocados and cucumber. Assemble fruit and veg onto a serving dish.
    2. Top salad with goat’s cheese, green chilli and mint leaves.
    3. Drizzle lemon juice over the top of the salad and add salt and pepper if desired.

    Recipe by A Better Choice

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  • November 8

    Cherry Bircher Muesli

    Cherry-Bircher

     

    This cheeky way to start your morning will keep you feeling full but light. Our Cherry Bircher Muesli is a new spin on the Cherry, making use of the best of this seasons pickings!

    With sunflower seeds, slivered almonds and natural yoghurt, this healthy Cherry Bircher is just bliss!


    Preparation time : 10 minutes

    Serves : 1

    Ingredients :
    • 1 cup fresh Cherries, pitted & sliced
    • 1 cup low-fat natural yoghurt, or Coconut-yo
    • 1/4 cup of slivered almonds
    • 1 tspn of Sunflower Seeds
    • 1/2 cup rolled oats
    • 1/4 tspn cinnamon
    • 1/3 cup saltanas
    • 1 cup reduced fat milk/ Oat milk
    Method :
    1. Mix oats, sunflower seeds, sultanas and slivered almonds in a bowl.
    2. Cover the mixture in milk and soak overnight.
    3. The next morning, add yoghurt and cherries.
    4. Sprinkle cinnamon to taste.

    Recipe by A Better Choice

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  • November 1

    Prosciutto Wrapped Peaches

    Prosciutto-Basil-wrapped-peaches-800x520

     

    These Prosciutto Wrapped Peaches are sure to be a crowd favourite! The sweetness of the seasonal yellow peaches is an absolute delight.


    Preparation time : 10 minutes

    Serves : 16

    Ingredients :
    • 16 fresh basil leaves
    • 4 yellow peaches, sliced into segments
    • 8 slices prosciutto
    • 1 tbs honey
    • ¼ cup crushed hazelnuts, toasted
    Method :
    1. Take one basil leaf, and one long strand of prosciutto. Encase the basil with the peach, using the prosciutto to wrap them up.
    2. Lay the peaches on a platter, before drizzling with honey and crushed hazelnuts.

    Recipe by A Better Choice

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  • November 1

    Mango & Pistachio Overnight Oats

    Mango-Pistachio-Overnight-Oats-800x520

    This is a golden bowl like no other! Say hello to our Mango & Pistachio Overnight Oats, an easy but enjoyable breakfast for busy bees!


    Preparation time : 15 minutes + Overnight soak time

    Serves : 4

    Ingredients :
    • 3 mangoes
    • 300g rolled oats
    • 275ml milk of your choice
    • 125ml cold water
    • 1 large apple, grated
    • 200g yoghurt
    • Chopped pistachios & pomegranate seeds, to serve
    Method :
    1. Cut all the flesh around the core of the mangoes, then discard the peel. Chop the mango flesh into rough chunks, then place in a blender and blend until smooth. Note: Add a dash of water if necessary.
    2. Next, in a large bowl, combine the rolled oats, milk, blended mango, grated apple and water.
    3. Stir in the yoghurt, then cover and allow mixture to chill overnight.
    4. To serve, divide the overnight oat mixture among bowls, then top with chopped pistachios and pomegranate seeds. Enjoy!

    Recipe by A Better Choice

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  • October 25

    Halloween Banana Ghosts

    Banana-Ghosts

     

    Banana ghosts or Boo-nanas? Either way, these are an easy and healthy snack to make to get in the Halloween spirit this October!


    Preparation time : 20 minutes

    Serves : 6

    Ingredients :
    • 6 bananas, peeled
    • ¾ cup desiccated coconut
    • 180g Caramilk or white chocolate, melted
    • 50g dark choc chocolate, melted
    • 18 dark choc bits
    • You will also need 6 paddle pop sticks
    Method :
    1. Trim 1cm from the end of each banana. Scatter the coconut onto a tray.
    2. Thickly brush the melted Caramilk chocolate over 1 banana to completely coat, then roll in the coconut to coat. Insert a paddle pop stick in the trimmed end. Set aside on a tray lined with baking paper while preparing the remaining bananas.
    3. Using a little melted chocolate, secure the choc bits for the eyes and nose. Spoon the remaining dark chocolate into a snap lock bag and cut a small hole in one corner. Pipe on the eyebrows. Refrigerate for 15 minutes until set. Serve.
    4. Tip: On a warm Halloween night you can freeze these ghosts for 30 minutes before serving.

    Recipe by A Better Choice

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  • October 18

    Banana Peanut Butter Muesli Cookies

    Banana peanut butter cookies

    There’s no doubting the power of a Banana & Peanut Butter combo, so why not put them together in a cookie! These cookies are so yummy and are perfect for an afternoon snack or the kids’ lunchboxes.


    Preparation time : 10 minutes

    Cook time : 20 minutes

    Serves : 16

    Ingredients :
    • 125g butter, chopped
    • ½ cup golden syrup
    • 1/3 cup crunchy peanut butter
    • 3 (360g) cups untoasted muesli
    • 1¼ cups plain flour
    • 1½ tsp baking powder
    • 2 large Cavendish Bananas, mashed (1 cup)
    • 125g milk chocolate, melted
    Method :
    1. Preheat oven 180°C fan forced. Grease and line two large oven trays with baking paper.
    2. Combine butter, syrup and peanut butter in a medium saucepan. Stir over a medium heat until butter is melted. Bring to boil. Remove from heat, cool for 5 minutes.
    3. Combine muesli, flour and baking powder in a large bowl. Make a well in the centre. Add peanut butter, mixture and banana. Stir until well combined. Spoon ¼ cups of mixture onto prepared trays, about 4cm apart. Flatten slightly to about 7cm round.
    4. Bake for 18-20 minutes, swapping trays halfway, or until golden. Cool completely on trays.
    5. One at a time, dip cookies into chocolate to coat base. Return to trays, chocolate-side up to set. Refrigerate 15 minutes to set.

    Recipe by A Better Choice

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  • October 11

    Halloween pumpkin chocolate brownies with spiderweb ganache

    Halloween pumpkin treat

    Since we’re adopting Halloween just for the fun of it, we’ve also decided to try pumpkin as a sweet ingredient so popular in American cuisine. The pumpkin has such a delicate flavour that it easily adapts to the chocolate, it adds a dose of fibre and lightens an otherwise decadent dessert.

    The spiderweb design adds a spooky flair and is surprisingly easy to put together. We might even feel a little less guilty indulging in this chocolatey treat as pumpkin is a vegetable…and this goes (a little) towards the 5 daily servings of fruit and veg, right?


    Preparation time : 1 hour

    Serves : 8 large brownies

    Ingredients :

    For the Chocolate batter:

    • 3/4 cup plain flour
    • 1 cup caster sugar
    • 1/4 cup Dutch baking cocoa
    • 1/2 tsp salt
    • 1 tsp baking powder
    • 1/2 cup coconut oil
    • 2 eggs
    • 1 teaspoon vanilla extract

    For the Pumpkin batter:

    • 1 cup caster sugar
    • 1 cup plain flour
    • 1/2 tsp salt
    • 1 tsp cinnamon
    • 1 tsp baking soda
    • 300g fresh pumpkin (we used butternut pumpkin)
    • 2 eggs
    • 1 pinch of tumeric (optional)
    • For the chocolate ganache:
    • 70g dark chocolate, finely chopped
    • 1/4 cup heavy cream

    For the spiderweb frosting:

    • 2 cups icing sugar
    • 1/2 cup butter, room temperature
    • 1 tbsp heavy cream
    • 1 tsp vanilla extract
    Method:
    1. Preheat oven to 180C with the ovenrack in the center position. Line a 27 x 17cm slice pan with baking paper and brush with butter or coconut oil.
    2. Make chocolate batter by whisking sugar, flour, cocoa, salt and baking powder in a large bowl. Whisk oil, eggs and vanilla seperately and then add to the dry ingredients until just moistened. Batter should be thick.
    3. Cover the base of the lined pan with roughly 2/3 of the chocolate batter.
    4. To make the pumpkin batter first make the pumpkin puree by peeling the pumpkin and roughly chopping it into 15mm cubes.
    5. Put the pumpkin in a microwave-safe bowl with a lid and microwave covered on high for 4 minutes or until the cubes are soft.
    6. Puree these using a stick blender or food processor until smooth. You will need 3/4 cup of puree for this recipe.
    7. Combine sugar, flour, salt, cinnamon and baking powder in a large bowl. We added a pinch of turmeric at this point to enhance the colour.
    8. In a separate bowl combine pumpkin puree and eggs and whisk with a fork.
    9. Gradually add the pumpkin mix to the dry ingredients until just moist.
    10. Spread half the pumpkin mixture over the chocolate mixture. Using a tablespoon, drop scoops of chocolate batter and pumpkin batter on the top then spread and swirl.
    11. Bake until a skewer inserted into the middle of the brownie comes out clean, roughly 25-30 minutes.
    12. Once cool enough to handle, the brownie can be removed from the pan and allowed to cool on a wire rack. The brownie must be completely cooled before adding the ganache icing. Once cooled, cut the brownie into even squares, depending on what size you prefer.
    13. First make the white icing for the spiderweb design by combining icing sugar, butter, extract and cream with an electric beater until smooth, if the mixture is a little dry add more cream. Add the icing mixture to a piping bag with a small round nozzle. If you do not have a piping bag, you can use a clean plastic bag, like a ziploc bag with a corner cut to make a tiny hole.
    14. To make the chocolate ganache, add the finely chopped chocolate to a heatproof bowl. Heat the cream in a small saucepan over medium heat until bubbles start appearing around the edges.
    15. Pour the hot cream over the chocolate and allow it to melt the chocolate for a minute then stir until all lumps have melted.
    16. Using a spatula spread the warm ganache over the brownie squares to cover.
    17. Using the piping bag, pipe a white icing swirl starting from the centre and working outwards.
    18. Once all swirls have been drawn, use a skewer to drag lines of the icing from the centre outwards to form a spiderweb design.
    19. Allow the ganache to cool and serve.

    Recipe by A Better Choice

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  • October 11

    Snowpea, Broccolini and Macadamia Salad

    Snow pea salad

    This versatile vegetable salad makes a perfect healthy side for a summer barbeque meal or a fresh yet filling lunch option (top it with some poached chicken if you like). The crisp snow peas and mild earthy broccolini paired with fresh zingy herbs and creamy lemony avocado dressing are a fabulous combination.

    If you have extra Avocados it might be worth making a double batch, this dressing also goes great with grilled meat, especially fish. Leave the dressing mixture a bit thicker and serve with cucumber and carrot batons for an easy dip.


    Preparation time : 20 minutes

    Serves : 4 

    Ingredients :
    • 300g snowpeas
    • 2 bunches of broccolini
    • 3/4 cup fresh coriander leaves
    • 1/2 cup fresh mint leaves
    • 1/2 cup unsalted macadamia nut halves
    • 1 ripe avocado
    • 2 cloves of avocado minced
    • 1/4 cup of extra virgin olive oil
    • 1/4 cup of fresh coriander leaves
    • 1/4 cup of lemon juice freshly squeezed
    Method :
    1. Trim and wash the snowpeas and broccolini.
    2. Wash the herbs and separate 1/4 cup of coriander leaves.
    3. Fill a large saucepan halfway with water and a pinch of salt and bring to a boil.
    4. Combine avocado, oil, lemon juice, coriander, salt and pepper in a blender & pulse until smooth. If the dressing is too thick to pour, add a little water bit by bit until the dressing is the right consistency
    5. Prepare an ice bath by adding ice to a large bowl of water.
    6. Add the broccoli to the boiling water, after 2 minutes add the snowpeas and blanche for 1 additional minute.
    7. Immediately drain vegetables & add to the ice bath, this will stop them from overcooking & allow them to stay crisp.
    8. Drain the cooled vegetables and add them to a salad bowl, toss with mint leaves and remaining coriander leaves.
    9. Sprinkle over the macadamia nuts and drizzle with the avocado dressing.

    Recipe by A Better Choice

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  • October 10

    Chargrilled Mushroom Tacos with Lime

    Chargrill mushroom tacos

    These optionally spicy, chilli lime chargrilled Mushroom tacos make dinner time exciting. Swap the meat for the heat with this recipe, full of flavour and herby deliciousness!!


    Preparation time : 35 minutes

    Serves : 4 (2 tacos each)

    Ingredients :
    • 4 Large Mushrooms
    • 4 Cloves of Garlic
    • 1 Orange
    • 2 Limes
    • 2 Avocados
    • 1/4 small Pineapple
    • 2 cups plain flour
    • Red chilli
    • Chilli flakes
    • 1 tbs of cumin
    • 1 tbs of oregano
    • Coriander to serve
    • Olive Oil
    Method:

    For the filling :

    • Wash the Mushrooms and dry. Cut in half.
    • Squeeze the juice from one Orange and one Lime
    • Add cumin, oregano, olive oil and crushed Garlic to the juice. Mix together
    • Add the mushrooms to a snap-lock bag and pour the marinade in. Gently cover the Mushrooms. Place in fridge

    For the tortillas:

    • Add your flour, salt, oil and water to a bowl
    • Combine with a spoon and then add to a lightly floured surface. Knead well
    • Cut into 8 equal sized pieces and roll out with a rolling pin and leave on a floured surface until ready

    Guacamole & topping :

    • Make your Guacamole by adding Avacado to a bowl with salt, pepper, chilli flakes and Lime juice
    • Chop Pineapple, add into a bowl with Lime juice, green chilli and coriander. Mix

     

    • Add marinated Mushrooms to a hot grill pan for approximately 5 minutes on each side (until charred). Slice Mushroom
    • While the Mushrooms are cooking, cook the tortillas in a pan with a tiny bit of olive oil, turning when lightly brown (approximately one minute each side)
    • Assemble your tacos, starting with Avocado, then add the mushroom and the pineapple salsa
    • Serve with a squeeze of Lime juice, more chilli and Coriander to taste

    Recipe by A Better Choice

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  • October 4

    Quick Sweet and Sour Pickled Cucumbers

    Quick-Sweet-and-Sour-Pickled-Cucumbers-800x520

    Tangy and oh-so-simple-to-make, our Sweet and Sour Pickled Cucumbers are ready in minutes and make for a tasty snack or chilled, crunchy side dish everyone will enjoy.


    Preparation time : 5 minutes

    Pickling time : 30 minutes

    Serves : 10

    Ingredients :
    • 2 cucumbers
    • 1 shallot
    • 1 chilli
    • 1 cup seasoned rice vinegar
    • 3/4 cup sugar
    • 1 tbsp grated ginger
    • 1 tsp kosher salt
    • Cracked pepper, to taste
    Method :
    1. Thinly slice the cucumbers and shallot. Add both to a medium sized bowl.  
    2. In a separate bowl whisk together the rice vinegar, sugar, grated ginger, salt, pepper, and thinly sliced chilli. Once the sugar has dissolved, pour the mixture over the cucumbers.  
    3. Cover and place in the fridge for 30 minutes before serving.  

    Recipe by A Better Choice

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  • October 3

    Zucchini & Banana Muffins

    This recipe for Zucchini & Banana Muffins is a surefire way to get your kids enjoying extra veggies in their day, with a delicious banana muffin flavour ? Finding new ways to sneak veggies into kid-friendly snacks never gets old.

    _______________________________________________________________________________________________

    Ingredients :
    • 3 bananas, mashed
    • 1 cup zucchini, shredded
    • ¼ cup maple syrup
    • 1 egg
    • 3 tbsp olive oil
    • 1 tsp vanilla extract
    • 1 ¼ cups plain flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • Optional: 100g dark chocolate
    Method :
    1. Preheat your oven to 190C and spray your 12 hole muffin tray with cooking spray.
    2. In a bowl, beat the egg before adding in the mashed bananas. Stir to combine.
    3. Add in all of your other ingredients, excluding the flour and optional chocolate. Mix well.
    4. Gently fold in the flour and chocolate if using, before equally dividing the mixture between your muffin tins.
    5. Bake in the oven for 22 mins until golden on top and a skewer comes out clean from the middle of your muffins.
    6. Serve muffins while warm!

    This recipe by A Better Choice !

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  • October 3

    Raspberry & Coconut Muffins

    Raspberry & Coconut Muffins

    These scrumptious Raspberry & Coconut Muffins. Loaded with fresh little bursts of raspberry, these muffins are the ultimate lunchbox snack! 


    Prep / Cook time : 35 minutes 

    Serves : 12

    Ingredients :
    • 1 ¾ cup plain wholemeal flour
    • ⅓ cup rolled oats
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ⅓ cup extra-virgin olive oil
    • ½ cup honey or maple syrup
    • 2 eggs
    • 1 cup Greek yoghurt
    • 2 tsp vanilla extract
    • 1 ½ cup frozen raspberries
    • 1 tbs shredded coconut, for sprinkling on top
    • 2 tsp raw sugar, for sprinkling on top
    Method :
    1. Preheat oven to 175 degrees Celsius. Line a muffin tray with muffin patty pans. Alternatively, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray. 
    2. In a large mixing bowl combine the flour, oats, baking powder, baking soda and salt.  
    3. In a separate bowl, beat together the oil and honey or maple syrup with a whisk. Add the eggs and beat well. Then add the yoghurt and vanilla. Mix well. 
    4. Pour the wet ingredients into the dry and mix with a big spoon until just combined. Then gently fold the raspberries into the mixture 
    5. Divide the mixture evenly between the 12 muffin cupsSprinkle the top of the muffins with coconut and sugar. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a skewer inserted into a muffin comes out clean. 
    6. Remove the muffins from the tray and leave to cool on a cooling rack  

      This recipe by A Better Choice.

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    1. October 3

      Egg Muffins with Bacon and Capsicum

      Egg-Bacon-Muffins-with-Capsicum-800x520

       

      Need an energy boost for school lunchboxes ? Try these delicious Egg Muffins with Bacon and Capsicum!  They’re not only packed with protein but also bursting with flavor.


      Time : 30minutes 

      Serves : 12

      Ingredients :
      • 1 cup shredded tasty cheese
      • ¼ cup cooked bacon
      • ¼ cup spring onion
      • 12 large eggs
      • ¼ cup capsicum
      • 1 tsp salt
      • ½ tsp pepper
      Method:
      1. Preheat the oven to 180C. Prepare a 12-cup muffin tray. Divide the cheddar cheese, bacon, and spring onion and Capsicum evenly into each muffin cup.
      2. In a large bowl, whisk eggs, salt, and pepper. Pour egg mixture ¾ full into each cup and gently stir the mixture.
      3. Bake for 20 minutes or until fully set.

      This recipe by A Better Choice.

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    2. October 3

      Cheesy Veggie Loaded Muffins

      Cheesy-Veggie-Loaded-Muffins-800x520

      We guarantee the kids will LOVE these Cheesy Veggie Loaded Muffins! Did we mention we snuck in a heap of veggies… shh don’t tell? They’re perfect for fussy eaters!


      Prep time : 45 minutes

      Serves : 12

      Ingredients :
      • 2 cups vegetables, finely chopped or grated (we used zucchini, carrot and corn)
      • 1 ½ cups plain flour
      • 3 tsp baking powder
      • 1 cup cheddar cheese, grated
      • 2 eggs, lightly beaten
      • 1/3 cup olive oil
      • ½ cup milk
      Method :
      1. Preheat oven to 180C. Grease a 12-hole muffin pan.
      2. In a large bowl, combine the vegetables, ¾ of the grated cheese, flour and baking powder.
      3. In a separate bowl, whisk together the eggs, oil and milk, then add to the flour mixture, stirring until just combined.
      4. Spoon the mixture evenly into the muffin pan holes, then sprinkle with the remaining grated cheese.
      5. Bake in the oven for 25 mins or until cooked through and the edges are turning golden brown.
      6. Serve while warm – they’re best this way!

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    3. October 3

      Mushroom & Red Capsicum Muffins

      Mushroom-capsicum-egg-cups-800x520 (1)

      These Mushroom & Red Capsicum Muffins are a satisfying snack when you’re in the mood for some mid-morning fuel. Made with lots of eggs and veggies, we think you’ll really enjoy this easy, protein packed recipe! Enjoy making these with the kids, and exploring the range of seasonal fresh produce that goes in them.


      Prep time : 20 minutes

      Serves : 12

      Ingredients :
      • 12 eggs
      • 2 tbsp brown onion, finely chopped
      • Salt and pepper, to taste
      • 1/4 cup red capsicum, sliced
      • 1/4 cup mushrooms, sliced
      • 1/4 tsp minced garlic
      • Handful of fresh parsley
      Method :
      1. Preheat your oven to 180C, and spray a 12-hole muffin pan with oil.
      2. In a bowl, whisk together the eggs and onion until you’ve got a golden mixture. Season with salt and pepper.
      3. To your bowl, add the sliced mushrooms, red capsicum, garlic powder and parsley.
      4. Divide the egg mixture evenly between the 12 muffin holes and bake in the oven for 15-20 mins.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    4. October 3

      Back to School : Top 5 Favourite Muffin Recipes

      As the kids start going back to school, we decided to have a look back at one of our favourite lunchbox stuffers — Muffins! Homemade Muffins are one of the best and easiest ways to get your little one eating more fruit and veg, and with so many different combination options, it’s no wonder why! 

      If you’re after some inspiration for muffins for the kids’ lunchbox, look no further than this little guide of all of your favourites — these are the recipes you all keep coming back for! With both sweet and savoury options, you’ll find plenty to love!

       

      1. Mushroom & Red Capsicum Muffins

      Looking for a delicious and nutritious snack idea for your kid’s school lunchbox? This Mushroom & Red Capsicum muffins are made with lots of eggs and veggies. Enjoy making these with the kids, and exploring the range of seasonal fresh produce that goes in them. These will sure to be a hit with both kids and adults.

      Mushroom-capsicum-egg-cups-800x520 (1)

       

      2. Cheesy Veggie Loaded Muffins

      We guarantee the kids will LOVE these Cheesy Veggie Loaded Muffins! Did we mention we snuck in a heap of veggies… shh don’t tell? They’re perfect for fussy eaters!

      Cheesy-Veggie-Loaded-Muffins-800x520

       

      3. Zucchini & Banana Muffins

      This recipe for Zucchini & Banana Muffins is a surefire way to get your kids enjoying extra veggies in their day, with a delicious banana muffin flavour ? Finding new ways to sneak veggies into kid-friendly snacks never gets old.

      Banana-Zucchini-Muffins-800x520

       

      4. Raspberry Coconut Muffins

      Raspberry and Coconut Muffins rank at the top of your favourite Muffins recipes, and we can see why! Loaded with fresh little bursts of raspberry, these muffins are the ultimate lunchbox snack! 

      Raspberry & Coconut Muffins

       

      5. Strawberry Muffins

      Here’s a recipe we know you can’t go past! There’s nothing quite as good as grabbing some delicious strawberries to get baking! A staple for berry lovers everywhere, these Strawberry Muffins will have the kids asking for them every week! 

      Strawberry-Muffins

      We hope these recipes gives you some inspiration for kids’ lunchboxes.  Head to your favourite fresh food store or online for the freshest produce and get baking! 

    5. September 25

      Spinach and Ricotta Picnic Bites

      spinach-cheese-bites

      These Garlicy morsels are just perfect for any party, picnic or appetiser! Full of deliciously cream Ricotta, Mozzarella and Spinach, these will be gone before they are even cool!

      Made in collaboration with @melbournefoodnerd, these simple serves will make you the most popular picnic participant guaranteed.


      Prep time : 35 minutes

      Serves : 12

      Ingredients :
      • 200g Spinach
      • 4 cloves Garlic
      • 200g Ricotta
      • 100g Mozzarella
      • 1.5 Sheets of puff pastry
      • 2 Eggs
      Method :
      1. Wash spinach and pat dry
      2. Chop garlic cloves
      3. Add olive oil to a pan, cook the garlic on low for a few minutes then add the spinach until wilted
      4. Add ricotta, mozzarella, salt and pepper to taste and one egg. Mix well
      5. Transfer the spinach into the cheese mixture and combine
      6. Cut puff pastry into approx 8cm x 8cm squares
      7. Spray a muffin tray with oil, add puff pastry squares
      8. Add a generous spoonful of filling, and fold the corners to enclose the filling
      9. Beat an egg and brush pastry parcels
      10. Cook for 25 minutes at 180 degrees or until golden brown 

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    6. September 20

      Avocado and Chicken Potato Salad

      AVO-CHICKEN-POTATO-SALAD-03-750x520 (1)

      Thinking of takeaway? Try this Avocado and Chicken Potato Salad instead!  It is very simple to prepare and is the perfect weekday meal for a busy family.  Replace the chicken with a can of red salmon, drained and flaked, and chopped dill for an alternative flavour.


      Prep time : 15 minutes

      Serves : 4

      Ingredients :
      Method :
      1. Place the potato salad in a large bowl.
      2. Add the chicken and avocado and gently toss to combine.
      3. Divide evenly among serving plates.
      4. Sprinkle with chives and serve immediately.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    7. September 13

      Chicken Mango Avocado Salad

      Chicken Mango Salad

      This Chicken Mango Avocado Salad is loaded with juicy chicken, creamy avocado and the sweet taste of mango – perfect for Spring!

      _______________________________________________________________________________________________

      Preparation : 30 minutes

      Serves : 2 People

      Ingredients :

      Vinaigrette Dressing:

      • ½ Cup Extra Virgin Olive Oil
      • 3 tbsp Apple Cider Vinegar
      • 2 tsp Seeded Mustard
      • 2 tsp Honey
      • 1 Garlic Clove
      • Salt and Pepper, to taste
      Method :
      1. Prep the chicken breast by cutting in half lengthwise then season with garlic salt and pepper. Heat medium frying pan over medium heat and saute chicken in olive oil until browned and cooked through.
      2. Remove chicken from pan, let sit for 5 minutes then slice into strips.
      3. In a large salad bowl, add chopped lettuce, and top with cherry tomatoes, cucumber, mango, avocado, onion, and coriander.
      4. To make the vinaigrette, combine all the dressings in a mason jar, cover tightly with a lid, and shake together until well combined, or whisk together in a bowl. Drizzle the dressing over the salad.

      Recipe by A Better Choice

      Shop for your ingredients in-store or online.

    8. September 13

      Beef & Mushroom Blended Teriyaki and Rice

      Beef Mushroom Rice

      Meet your newest weeknight fave, Beef & Mushroom Blended Teriyaki and Rice! The Blenditarian method blends 50% Beef with 50% Mushrooms to create a juicy, delicious and flavour-packed twist on a classic!

      _______________________________________________________________________________________________

      Preparation : 40 minutes

      Serves : 2 People

      Ingredients :
      • 250g mushrooms, diced
      • 250g beef mince
      • 1 tbsp peanut oil
      • 4 cloves garlic, crushed
      • 2cm piece ginger, peeled and grated
      • ¼ cup soy sauce
      • 2 tbsp brown sugar
      • 1 tbsp honey
      • 4 shallots, sliced
      • 1 cup rice
      • 1 tbsp peanut oil
      • 1 bunch of broccolini, trimmed
      Method :
      1. Heat peanut oil in a wok over medium heat. Add the garlic and ginger and cook, stirring for 2-3 minutes or until fragrant.
      2. Add the mince to the wok and cook, stirring for 4-5 minutes. Add the diced mushrooms and continue to cook for a further 2-3 minutes.
      3. To make the teriyaki sauce, combine the soy sauce, sugar and honey in a jug. Stir until dissolved.
      4. Pour the teriyaki sauce into the wok. Stir to combine then reduce heat to low and simmer for 10 minutes or until the sauce reduces and thickens.
      5. In the meantime, prepare the rice. Place 2 cups of water in a saucepan and bring to the boil. Add rice to the pan. Stir to combine then reduce heat to low, cover and simmer for 12 minutes. Remove from the heat, leave the lid on and allow it to stand for 5 minutes before serving.
      6. Heat peanut oil in a small frying pan over high heat. Add the broccolini and cook for 2-3 minutes.
      7. Serve the teriyaki beef on a bed of rice with a side of broccolini. Top with shallots and sesame seeds.

      Recipe by A Better Choice

      Shop for your ingredients in-store or online.

    9. September 4

      A Guide To Gut Health

      Gut healthy foods

      Gut health has become increasingly important in recent years, with research showing the gut plays a critical role in breaking down the foods we consume so our bodies can absorb the nutrients needed to support our body’s functions. Gut health also has a significant impact on our mental health, immunity, weight management and more.

      This means it’s vital that we support our gut by promoting the growth of good bacteria by eating a well-balanced and varied diet, as well as trying to reduce stress, exercise regularly and maintain healthy sleep patterns.

      Read on to find out more about your gut health below!

      • The benefits of a healthy gut

      Our gut is filled with microorganisms and digestive enzymes that live inside our intestines that work to nourish our bodies by absorbing nutrients from our food into our bloodstream whilst also removing any unnecessary waste.

      Maintaining a healthy gut is important as increased levels of good bacteria in our gut can help to reduce depression and anxiety, support our immune function, ease the symptoms of autoimmune diseases such as Coeliac and Crohn’s disease, as well as assist in the regulation of our appetite and metabolism to support a healthy body weight!

      • Signs your gut is unhealthy

       An unhealthy gut typically happens when you have a diet that is high in sugar and processed foods, causing the bad bacteria to outweigh the good bacteria. This can cause a range of uncomfortable symptoms from bloating, nausea, vomiting and indigestion through to increased stress, anxiety and weight gain. An unhealthy gut can also lead to autoimmune diseases, colitis, diverticulitis and other chronic health issues that can have a significant impact on your overall health and wellbeing.      

      • How to have a healthy gut

      If you’ve been experiencing any of the above symptoms, or simply want to look after your gut health, it’s important to start by consuming the right foods. A diet filled will fresh produce, fibre, probiotic-rich foods and fermented foods will help keep your gut feeling great! Fresh produce such as bananas, celery, onions and green vegetables are essential, combined with plenty of wholegrains, rye, lentils, natural yoghurt and nuts and seeds! These foods promote good bacteria in your gut so your mind and body can function at their best. Keep sugars and processed foods to a minimum where possible and ensure you are eating around 25-30g of fibre each day.

      In addition to eating a healthy, balanced diet, it’s important to reduce stress levels by meditating or practicing relaxation breathing techniques, as well as exercising for at least 30 minutes each day. Research has shown that stress, even if it’s short lived, can disrupt the microorganisms in the intestines which in turn can throw your gut health off-balance.

      Support your gut health head over to Zone Fresh & shop our range of fresh produce today.

      Source : A better choice

    10. September 4

      Broccolini® Tofu Green Goddess Lunch Bowl

      Broccolini_Tofu-Green-Goddess-Lunch-Bowl

      You’ve seen the trending Green Goddess Salad, but it’s time to level it up with Broccolini®. Healthy, easy to prepare and so tasty, Broccolini® adds another level to this nutritious salad that’s perfect for a packed lunch, or an easy dinner!

      _______________________________________________________________________________________________

      Preparation : 20 minutes

      Serves : 2 People

      Ingredients :
      • 1 bunch Broccolini®, halved lengthways
      • 300g firm tofu
      • 3 tbs olive oil
      • 1 tbs apple cider vinegar
      • 1 tbs Dijon mustard
      • 1 tbs maple syrup or agave
      • 2cm piece fresh ginger, peeled, grated
      • 1 lemon, halved
      • 4 small Brussel sprouts, halved
      • 4 medium Cavolo Nero leaves, stem removed (if not available use silverbeet or radicchio leaves)
      • 1 avocado, quartered
      • ½ cup readymade green goddess dressing (see tip)
      • ¼ cup (40g) pistachio kernels, toasted
      • 1 long green chilli, thinly sliced
      • 2 tbs chopped chives
      Method :
      1. Place the tofu onto a tray lined with paper towel. Cover with a double layer of paper towel and press down firmly to remove the excess moisture from the tofu. Cut the tofu into 2cm cubes.
      2. Combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, ginger and juice from 1 lemon half in a bowl. Mix well.
      3. Preheat the oven to 230°C fan forced. Place the tofu into a lightly greased roasting pan and spoon over half the maple dressing. Turn tofu to coat all over. Place into the pre-heated oven and roast for 5 minutes.
      4. Remove the roasting pan from the oven, and add the Broccolini® and the Brussels sprouts. Roast for a further 10 minutes until Broccolini® is tender. Remove the roasting pan from the oven.
      5. Move the roasted vegetables and tofu to one side of the pan. Tear the Cavolo Nero leaves and add to the other side of the roasting pan. Add the remaining maple syrup and toss to coat in the pan juices. Set aside to cool to room temperature.
      6. Divide the Broccolini®, Brussels sprouts, tofu, cavolo Nero and avocado between two bowls. Spoon over the green goddess dressing, sprinkle with toasted pistachio, green chilli and chives. Serve with remaining lemon cut into wedges.

      Tip Purchase pre-made Green goddess dressing or find recipe here

      Tip If Cavolo Nero is not available use 4 medium silverbeet or radicchio leaves.

    11. August 29

      Tomato & Watermelon Salad

      Tomato-Watermelon-Salad

      Look at this rainbow! Topped with freshly cooked halloumi, this Tomato & Watermelon Salad is a summery delight. Bursting tomatoes and juicy watermelon pair perfectly with dill, mint, red onion and lemon.

      _______________________________________________________________________________________________

      Preparation : 15 minutes

      Serves : 4-6 People

      Ingredients :
      • 180g halloumi
      • ¼ of a watermelon
      • 1 red onion
      • 1 punnet cherry tomatoes
      • 1 punnet mixed tomato medley
      • Handful of dill
      • Handful of mint leaves
      • Olive oil
      • Salt and pepper, to taste
      Method :
      1. Begin by slicing your halloumi into strips, before frying off in a pan until golden on both sides. Set aside on paper towel.
      2. Cut your watermelon into bite-sized cubes, while also halving your cherry tomatoes to be bite-sized too. Peel your red onion, and cut into rings, or smaller pieces if desired.
      3. On your serving platter, layer the tomatoes, watermelon, red onion, sprigs of mint, sprigs of dill, fresh halloumi strips, a drizzle of olive oil, and salt and pepper.
      4. Mix to serve and enjoy!

      Recipe by A Better Choice

      Shop for your ingredients in-store or online.

    12. August 23

      Blueberry Yoghurt Cake

      Blueberry-Yoghurt-Cake

      Your afternoon delight, or mid-morning snack. Our Blueberry Yoghurt Cake and a cup of tea is our current favourite! Get baking with this moreish, sweet, and satisfying loaf cake.


      Preparation / cooking  time : 1.5 hours

      Serves : 8 People

      Ingredients :
      • 1 ½ cups wholemeal flour
      • 2 tsp baking powder
      • 1 cup raw sugar
      • 1 tsp salt
      • 2 lemons
      • 2 tsp honey
      • ¾ cup Greek yoghurt + extra to serve
      • 1 tsp vanilla extract
      • 3 eggs
      • ½ cup olive oil
      • 1 cup fresh blueberries
      • Cream, to serve
      Method :
      1. Preheat your oven to 180°C . Line a non-stick bread/loaf tin with baking paper, or spray with cooking oil.
      2. In a bowl, whisk together the flour, baking powder and salt.
      3. In another bowl, combine the sugar with the zest of both lemons. Add in your yoghurt, vanilla extract, eggs and whisk well.
      4. Pour your dry ingredients into the wet ingredients and combine well. Gently fold blueberries into the batter.
      5. Fill the bread/loaf tin with mixture and bake in the oven until the cake begins to pull away from the sides.
      6. Remove cake from the oven and allow to cool for 30 mins or so before plating.
      7. Microwave together 2 tbsp of lemon juice and 2 tsp of honey. Mix together to form a glaze that you can then brush over the top of the cake.
      8. Slice your cake and serve with additional Greek yoghurt or cream and fresh blueberries.

      Recipe by A Better Choice

      Shop for your ingredients in-store or online.

    13. August 18

      Mulled Wine

      Mulled Wine! Spicy and Sweet, this is the perfect drink to warm you up on a cold night!


      Preparation time : 30 minutes

      Serves : 4 People

      Ingredients :
      • 1 bottle red wine
      • 1 Orange, sliced into rounds (+ 1 to garnish)
      • 8 cloves (whole)
      • 2 cinnamon sticks (whole)
      • 2 star anise (whole)
      • 2 Tbsp honey or sugar
      • 1/4 cup brandy
      Method :
      1. Combine all ingredients in a large saucepan
      2. Mix ingredients to combine. Cook the mixture on medium heat, watching to see the mixture doesn’t bubble up to retain alcohol.
      3. Once the mixture is hot, reduce the heat to low and simmer for 20 minutes. (You can continue to simmer until ready to serve)
      4. Strain the mixture to remove spices and orange segments.
      5. Serve the wine in mugs. Garnish with fresh orange and enjoy!

      Recipe by A Better Choice

      Shop for your ingredients in-store or online.

    14. August 18

      Mulled wine figs with baked brie

      Mulled wine figs with baked brie

      The alchemy that happens between sweet fresh figs and soft cheese is hard to deny. Hints of citrus, cloves and cinnamon embraced by warming red wine add extra complexity to this sweet mellow fruit.

      This poached fig and baked brie combination make a perfect post-dinner dish to accompany drinks and long conversations at your next dinner party, Or skip the dinner party and curl up on the couch with the leftover mulled wine and a whole brie to yourself, we won’t judge!


      Preparation time : 30 minutes

      Serves : 4 People

      Ingredients :
      • 600g Fresh figs
      • 300ml of mulled wine (recipe here)
      • ½ cup of sugar
      • Juice & zest of 1 lemon
      • 250g round of brie cheese
      • ¼ cup of toasted nuts (optional, pistachios or walnuts work well)
      Methods:
      1. Preheat oven to 180C.
      2. Prepare the mulled wine according to our recipe. (You will have some left over, which makes a perfect drink to accompany the figs and cheese)
      3. Unwrap the brie and place it on a baking sheet lined with parchment paper or in a shallow oven-proof baking dish.
      4. Once the oven has reached 180 degrees, cover Brie loosely in aluminium foil and bake for 20 minutes until the cheese is soft to the touch on the side of the rind.
      5. While the brie is baking, wash, dry and halve figs, removing stalks and any other hard bits.
      6. Add the mulled wine, sugar, lemon juice and zest to a saucepan large enough to fit the figs. Stir over low heat until the sugar dissolves, then increase to high heat and bring to a boil. 
      7. Reduce heat to a simmer and add fig halves, simmering for 5 minutes.
      8. Remove figs from the liquid and set aside. Continue simmering liquid until desired syrupy consistency is reached. 
      9. When ready to serve, transfer baked brie to a serving plate, top with warm figs, drizzle with syrup and sprinkle with chopped nuts.  Serve with sliced baguette or crackers of your choice.
      10. The figs in syrup can be stored in an airtight container in the fridge for up to two weeks.

      Recipe by A Better Choice

      Shop for your ingredients in-store or online.

    15. August 17

      Quinoa Casserole

      Quinoa-Casserole

      A Mexican-inspired, protein-rich take on the classic casserole, this quinoa bake is an easy dump-and-bake recipe.

      Filled with flavourful favourites like enchilada sauce, tomatoes, corn, jalapenos, and onion; then topped with cheese, lime and coriander – this is the easy week night feed that’ll satisfy the whole family!


      Preparation time : 5 minutes

      Cooking time : 50 minutes

      Serves : 4

      Ingredients :
      • 1 red onion
      • 2 garlic cloves
      • Corn cut off the cob
      • 1 cup dry quinoa
      • 1 and 1/4 cup vegetable broth
      • 1 can diced tomatoes
      • Half a jar of enchilada sauce
      • 1 can black beans drained and rinsed
      • 1 teaspoon chili powder
      • 1/2 teaspoon cumin
      • 1/2 teaspoon salt
      • 1 cup shredded cheese
      • optional toppings: coriander, jalapeno, lime
      Method :
      1. Preheat oven to 180 degrees. Add rinse quinoa in a lightly oiled baking dish.
      2. Combine all ingredients, except for the cheese and garnishes, in the baking dish. Stir to combine.
      3. Cover with foil and bake for 30 minutes on the middle rack. The quinoa will be cooked through, but the casserole will still be watery.
      4. Remove foil and stir. Then bake for 15 minutes, or until the quinoa is firm and the excess liquid evaporates.
      5. Top with the shredded cheese and return to the oven for 5 minutes or until the cheese is melted.
      6. Remove from oven and let stand for 5 minutes before serving. Serve topped with coriander, jalapeno and lime

      Recipe by A Better Choice

      Shop for your ingredients in-store or online.

    16. August 15

      Apple Cinnamon Fritter rings

      Apple Cinnamon Fritter rings

      Looking for a delicious and easy dessert option that’s great for both young and old? Crispy, fresh apples make the best treat in this simple recipe that is also great served with ice-cream or yoghurt!


      Preparation time : 35 minutes

      Ingredients :
      • 1 cup plain flour
      • 2 tbsp caster sugar
      • 1.5 tsp baking powder
      • 1/4 tsp salt
      • 160 ml milk
      • 1 egg yolk
      • 2 egg whites
      • 1 Tbsp unsalted butter, melted
      • 4 medium apples, peeled, cored and sliced into 5mm rings
      • 3 tbsp lemon juice
      • Vegetable oil for frying
      • ¼ cup caster sugar
      • 1 Tbs ground cinnamon
      Method :
      1. In a medium mixing bowl whisk milk, egg yolk and melted butter together. 
      2. In a large mixing bowl combine dry ingredients: 2 tbsp caster sugar, flour, baking powder and salt. Make a well in the centre of the flour mixture and gradually add the egg mixture, whisk until smooth.
      3. Pour 5- 7cm of oil into a large pot or Dutch oven and heat over medium to high heat to 200 degrees.
      4. Prepare apples and drizzle with lemon juice to prevent browning.
      5. To make the cinnamon sugar combine ¼ cup of caster sugar with the cinnamon and set aside.
      6. In a medium bowl, beat 2 eggs with an electric beater or whisk until peaks form but are not too stiff. Gently fold the egg whites into the batter to combine.
      7. Dip the apple slices in the batter one at a time allowing the excess to drip off.
      8. Fry in hot oil approx 2 minutes on each side until crisp and golden. Only fry small batches at a time to avoid the oil cooling and fritters sticking together.
      9. Remove cooked fritters with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle liberally with cinnamon sugar and serve warm.
      10. These are great on their own or served with good-quality vanilla ice cream.

      Recipe by A Better Choice

      Shop for your ingredients in-store or online.

    17. August 15

      Almond And Rhubarb Muffins

      Rhubarb Cupcakes

      Satisfy your sweet tooth with these soft and fluffy rhubarb and almond muffins which not only taste like a warm hug but are also gluten-free and provide for a deliciously sweet, tart flavor

      _________________________________________________________________________________________________

      Ingredients :
      • 3/4 cup brown sugar
      • 150g unsalted butter, softened
      • 1 tsp vanilla extract
      • 2 eggs
      • 2-3 thin rhubarb stalks, trimmed
      • 1 cup self-raising flour or GF alternative
      • 1 cup almond meal
      Method :
      • Preheat oven to 180°C. Grease a 12-hole muffin pan and line with large paper cases.
      • Using a stand mixer fitted with the paddle attachment, beat sugar, butter and vanilla until thick and pale. Add eggs, 1 at a time, beating well after each addition. Finely chop 1 rhubarb stalk. Fold into batter along with flour and almond meal. Spoon into prepared pan. Halve remaining rhubarb stalk lengthways, then cut into 8cm pieces. Press into batter.
      • Bake for 20 minutes or until a skewer inserted in centre of muffins comes out clean. Cool slightly before serving.

        Recipe by A Better Choice

        Shop for your ingredients in-store or online.

      1. August 14

        Carrot and Orange soup

        Orange Carrot Soup

        This Carrot and Orange soup is a great way to use up those bulk bags of carrots and oranges. The sweetness of sauteed onions and carrots combined with a little zing of orange will keep you dipping in your bread for more. Delicious, healthy and filling this is the perfect weeknight dinner. Not only is it easy to cook but also required minimal clean-up, what could be better than that?!


        Preparation time : 40 minutes

        Serves : 4

        Ingredients :
        • 25g butter
        • 1 large onion, chopped
        • 500g carrots, cut into small chunks
        • 1 orange, juiced and ½ zested
        • 1 litre vegetable stock
        • ½ cup sour cream, to serve (optional)
        • ½ cup of chopped parsley
        Method :
        1. Heat the butter in a large pan then add the onion and a pinch of salt. Cook for 10 minutes until softened.
        2. Add the carrots and orange zest and cook, stirring, for 3-4 minutes then pour in the stock and bring to a boil. Turn down to a simmer then cook for 20-25 minutes or until the carrots are completely tender. 
        3. Use a stick blender to whizz until smooth then stir in the orange juice. Taste and season with salt and pepper.
        4. Stir in some sour cream and sprinkle over the chopped parsley.
        5. Serve with bread of your choice.

        Recipe by A Better Choice

        Shop for your ingredients in-store or online.

      2. August 14

        Pan-fried Bananas with Coconut Yoghurt

        Pan-fried Bananas

        You can bake them into a loaf of bread, mix them into a pancake batter, freeze them and cover them in chocolate or make them into ice cream, you can even blend them up into a smoothie…. Is there anything you can’t do with bananas?!

        There’s never an excuse to throw away a leftover banana, now even less so with this easy and delicious pan-fried banana recipe. Serve them with a side of coconut yoghurt as we have for a sweet and warm brunch addition or serve them on top of some good quality ice cream to really up your dessert game.


        Preparation time : 10 minutes

        Serves : 4

        Ingredients :
        • 4 ripe but firm bananas, sliced
        • 2 tbsp coconut oil
        • 2 tsp raw honey
        • 1/4 tsp ground cinnamon
        • 1/4 tsp vanilla extract
        • pinch of salt
        • 1/4 Flaked almonds
        • Coconut yoghurt to serve (or other yoghurt of your choice)
        Method :
        1. Over medium heat, melt coconut oil and honey in a medium frypan. Add cinnamon, salt and vanilla extract, and stir to combine.
        2. Place sliced bananas in the frypan and cook for 2-4 minutes on each side. Be sure to watch bananas as they caramelize to ensure they don’t brown too much.
        3. Remove the pan from the heat and remove the bananas from the pan.
        4. Allow the bananas to cool slightly.
        5. Meanwhile, add almond flakes to a small cold pan and put on medium-low heat to toast, watch them carefully and stir continuously until they begin to colour lightly. Remove from pan and allow to cool. 
        6. Layer bananas in a bowl with yoghurt and sprinkle with toasted almond flakes.

        Recipe by A Better Choice

        Shop for your ingredients in-store or online.

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