July 8

Winter Porridge with Turmeric Baked Fruits

Warm up in the morning with our NEW Winter Porridge with Turmeric Baked Fruits. Creamy oats topped with gorgeous spiced, baked fruits… hello deliciousness!

Prep/ cook time : 45 minutes

Serves : 4

Ingredients :

PORRIDGE

2 carrots
1 apple
Zest of 1 orange
180g rolled oats
350ml milk (plus extra to serve if needed)
1 small knob of fresh ginger

FRUIT

1 apple
1 pear
1 orange
2 sticks of rhubarb, chopped
80g honey
1 cinnamon stick
2 star anise
1 knob of fresh ginger, sliced
1 knob of fresh turmeric, sliced

Method :

To make the baked fruits, firstly wash the apple and pear, then slice them into wedges, removing seeds and cores. Note: There’s no need to peel the skins off – we recommend leaving them on!
Slice the orange into wedges, leaving the skin on again.
Preheat oven to 200C. Line a tray with baking paper.
In a non-stick pan, heat the honey, cinnamon and star anise until the honey gets darker in colour. Carefully add in all the fruits, ginger and turmeric. Coat the fruit in the honey mix, then transfer the contents of the pan to the lined tray. Roast in the oven for 10 mins.
Once done, remove the tray from the oven, and set aside while you prepare the porridge.
In a juicer, wash and juice the carrots and apple. Set the orange zest aside then juice the orange.
In a saucepan, add the oats, then add a mix of the carrot, apple and orange juice (around 400ml). Add a pinch of salt, then bring the mix to a boil. One boiling gently, reduce heat and allow to simmer.
Add the milk and simmer for 10 mins, or until the porridge is creamy and the oats are soft. Add the orange zest and grate in the fresh ginger.
Give the porridge a stir, adding more milk if needed. To serve, divide the porridge between four bowls, then top with the baked fruits.

This recipe by A Better Choice !

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July 3

Pumpkin, Halloumi and Bacon Bagels

Bagels so good, you’d think you were in New York! Start the day with a brunch of champions with our Pumpkin, Halloumi and Bacon Bagels. Who would go out to eat, when everything you need is at home!

Prep/ cook time : 25 minutes

Serves : 4

Ingredients :

4 bagels, sliced in half
400g kent/ jap pumpkin, very thinly sliced
2 tbs dukkah
2 tbs olive oil
200g halloumi, sliced
8 rashers of bacon
2 tsp olive oil
Basil pesto
2 cups of fresh spinach, or wilted

Method :

Pre-heat oven to 180C. On a lined baking tray, place the slices of pumpkin and drizzle with olive oil and dukkah. Roast until cooked through, but not crisp.
In a pan, fry off the bacon and set aside on a paper towel lined plat to drain excess oil. In the same pan, fry off the halloumi until golden on both sides.
While the halloumi is cooking, toast the bagels in the oven, or toaster.
On the underside of each bagel “lid”, generously spread some basil pesto. Next, add a bed of spinach to the base of your bagel, before topping with bacon, sliced pumpkin, halloumi, and the pesto covered lid.

This recipe by A Better Choice !

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July 3

Blood Orange & Strawberry Galette

Celebrate everything seasonal with a Blood Orange and Strawberry Galette! ????????

A simple dessert or a treat for afternoon tea.

Thanks @cheftomwalton for this recipe!

Prep time : 35 Mins + Overnight resting the Pastry.

Cook time : 25 Mins

Serves : 4-6

Ingredients :

PASTRY

1 cup plain flour + extra to roll
½ cup almond meal
Pinch salt
2 tbsp caster sugar
Zest 1 blood orange
100g unsalted butter, chilled, diced
¼ cup natural yoghurt

FILLING

1/3 cup desiccated coconut
1 punnet strawberry, sliced 5mm thick
4 blood orange, peeled, sliced 1cm thick rounds
2 tbsp raw, granulated sugar
1 egg yolk
¼ cup crushed pistachios
Thick cream, yoghurt or ice-cream to serve

Method :

For the pastry, combine the flour, almond meal, salt, sugar, blood orange zest in a bowl and add the diced butter. Rub this through the flour to resemble rough breadcrumbs, add the yoghurt, and quickly work it all together to form a smooth dough. Don’t overwork it.
Flatten the pastry into a 2cm thick circle, wrap in baking paper and rest in the fridge for at least 2 hours or overnight.
Bring the pastry to room temp 30 minutes before rolling, to make it easier to roll.
Roll the pastry, on a lightly floured bench, into a rustic 5mm thick, 30cm round and place onto a piece of baking paper. Transfer this to the fridge to rest for 20 minutes.
Preheat the oven to 210C.
Spoon the coconut over the pastry, leaving a 3cm border. Lay the strawberry slices over the coconut in a single layer then the blood orange slices over them.
Fold the edges up and over the sides of the fruit. This is a rustic recipe so no pressure to make it perfect!
Whisk the egg yolk with 1 tbsp of water and brush the edges of the pastry with this mixture.
Sprinkle the raw sugar over the pastry edge and over the fruit then bake the tarte on a baking sheet in the preheated oven for 30-35 minutes, until the pastry is crisp and golden.
Serve the tarte tatin on the baking paper, on a board, cut into wedges, scattering the pistachios over and with your favourite cream, yoghurt or ice-cream.

This recipe by A Better Choice !

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June 4

Beef Pot Pie

We’re all about winter warmers at the moment and our new Beef Pot Pie is no exception! It’s hearty and packed with delicious vegetables like carrot, peas, potato and broccoli. This one will put a smile on the whole family’s face at dinnertime!

Prep/ cook time : 2 hours & 30 minutes

Serves : 8

Ingredients :

1.5 kg beef sirloin, sliced into 2cm chunks
1 onion, finely chopped
1 cup green beans, roughly chopped
1 large white potato, diced
¼ head of broccoli, chopped into small florets
½ cup peas
1 medium carrot, peeled and finely chopped
1 sprig fresh thyme
4 garlic cloves, minced
2 tbsp flour
400g chopped tomatoes
2 cups beef stock
2 tsp Dijon mustard
1 tsp sugar
Salt and pepper, to taste
1 egg, beaten
1-2 sheets of puff pastry

Method :

Heat a large pot or Dutch oven over a high heat and add 2 ½ tbs olive oil.
Add the beef to the pot, cooking in batches until the beef is browned. Once done, remove from the pot and set aside.
In the same pot, add another tbsp of olive oil, then add in the onion, potato and carrots. Cook for 5-7 mins until the vegetables start to soften and begin to brown. Add the garlic and thyme and cook until fragrant.
Stir the flour through the vegetables, then return the meat to the pot and stir to combine.
Pour in the tomatoes, beef stock, Dijon mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
Reduce the heat and allow to simmer for 90 mins or until the beef is almost entirely soft.
Remove the lid, add in the broccoli, green beans, and peas, then allow to simmer for another 30 mins until the beef is very tender and the sauce has reduced.
Preheat the oven to 180°C.
Transfer the mixture to a deep casserole/baking dish. If you feel like there’s too much sauce, you can use only half of it.
Top the contents with a sheet or two of puff pastry (depending on the size of your baking dish), or you could use shortcrust pastry if you prefer. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with the beaten egg.
Bake the pie in the oven for 20-25 mins or until the pastry is golden brown and cooked through.
Remove the pie from the oven and allow it to rest for 10 mins before serving.

This recipe by A Better Choice !

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June 4

Sesame Ginger Mushroom Noodles

Looking for a vegetarian dish to impress even the most ardent meat-loving family? Then look no further than these flavoursome slurpy mushroom noodles. The classic Sesame-Ginger combination draws out the rich umami taste of the mushrooms and served with a hot broth and plenty of noodles, this is a perfectly warming and filling winter meal.

Prep/ cook time : 35 minutes

Serves : 4

Ingredients :

3 cups sliced mushrooms of your choice (we used Shitake & Oyster mushrooms)
250g Chinese style dried egg noodles
2 cups fresh washed baby spinach
½ brown onion finely diced
2 tbsp fresh grated ginger
3 tsp garlic, minced
3 cups reduced salt vegetable broth
1/2 cup plus 2 tbsp reduced salt soy sauce
3 tbsp tahini (Melted natural peanut butter may be used as a substitute)
1/4 cup sweet chilli sauce
2 tbsp vegetable oil
1 tbsp tamarind paste
2 tbsp rice vinegar
2 tbsp raw sesame seeds
2 spring onions, greens thinly sliced
Sesame oil to drizzle

Method :

Make the sauce by combining soy sauce, sweet chilli sauce, tamarind, rice vinegar, tahini, 1 tbsp ginger, 1 tbsp minced garlic and ⅓ cup broth in a bowl.
Cook the noodles according to the package directions. Drain.
In a medium-large saucepan, add the remaining broth and 1/2 of the soy sauce mixture and bring to a simmer on medium heat. Then reduce the heat to keep warm.
Heat the vegetable oil in a large frypan over medium-high heat. Add the mushrooms to hot oil and cook undisturbed for 5 minutes or until golden. Add the onion, remaining ginger and garlic, stirring for 4-5 minutes, until fragrant. Add 2 tbsp soy sauce and sautee for another few minutes until mushrooms are caramelized and remove from pan.
Add the remaining soy sauce mixture to the frypan and bring to a simmer over medium heat. Cook until the sauce thickens slightly and add spinach, stirring until leaves wilt, then add the noodles tossing to coat. Remove from the heat.
Divide noodles and spinach between four bowls & ladle over broth.
Spoon the mushrooms on top and drizzle with sesame oil, spring onions and sesame seeds to taste.

This recipe by A Better Choice !

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June 3

Tips For Staying Healthy Over Winter

With a chill in the air and days becoming shorter, it’s common to want to just curl up and stay in bed all day! But it’s still important to take care of your health with good food and exercise, even if it’s hard to begin with.

Read on to find out our top 4 tips to staying healthy over winter!

1.Eat seasonal fruit and vegetables

Enjoy a wide range of winter goodies to fight off colds and keep your immune system functioning at its best. This includes consuming superfruits such as grapefruit, kiwifruit, mandarins, and oranges! You can pop these on top of your morning breakfast or enjoy them as a snack during the day.

For vegetables, broccoli, carrots and cauliflower are perfect to add to winter meals like soups and roasts. It’s easy to reach for convenient meals and take away options but keeping up your fruit and veggie intake will help your body be its best through winter.

2. Time for tea

Good news for tea lovers! Enjoying a nice hot brew is just what your body needs in winter, especially green and black teas as they’re filled with antioxidants. Winter is also the perfect opportunity to try different teas like herbal blends and spicy chai. So, pop the kettle on and reap the benefits of drinking a hot cup of tea!

3. Winter warmers

Think stews, soups, and casseroles! There’s no better way to get a good dose of veggies to boost your health. Try including as many veggies as you can in dishes, then add in meat and your favourite beans. We love kidney beans or chickpeas for stews! The best part is you can make extra for lunch the next day too.

4. Find your winter exercise hobby

Being cold outdoors is no excuse to miss out on your 30 minutes of daily exercise! If you enjoy a daily walk, pop on a couple more layers to ensure you stay nice and warm. Your body will heat up in no time once you start moving. Home workouts are also doable in the colder months, by joining a home yoga, Pilates or workout class online!

Embrace these healthy habits over winter! Even the smallest lifestyle change can make a huge difference to your overall health and wellbeing. As always, we are dedicated to providing you with only the finest produce and groceries.

May 28

Blended Classic Stuffed Spuds

Blended Classic Stuffed Spuds are a delightful twist on the traditional baked potato, combining the heartiness of a baked potato with the creamy, savoury goodness of a rich filling. These stuffed spuds are a perfect blend of textures and flavours, making them a satisfying main course or a decadent side dish

Prep/ cook time : 40 minutes

Serves : 4

Ingredients :

4 medium-large potatoes
250g beef mince
250g mushrooms, diced
4 tbsp olive oil
1 tsp salt flakes
½ onion, diced
2 cloves garlic, crushed
2 tbsp worcestershire sauce
1 tbsp tomato sauce
1 tbsp chopped parsley
1 tsp fresh or dried thyme
1 beef stock cube
½ cup water
½ cup sour cream, to serve
¼ cup chopped shallots or chives, to serve

Method :

Preheat the oven to 180℃ and line a baking tray with a sheet of banking paper.
Wash the potatoes to remove dirt, then pierce the skin 3-4 times with a fork. Loosely wrap each potato in absorbent paper and microwave on high for 7-10 minutes until softened.
Remove the potatoes from the microwave and discard the absorbent paper. Place the potatoes on the prepared tray. Drizzle with 2 tablespoons of olive oil and season with salt. Bake for 20-25 minutes or until golden brown and crisp on the outside.
In the meantime, to prepare the filling, place the remaining 2 tablespoons of oil in a frying pan over medium heat. Add the onion and garlic and cook for 2 minutes before adding the mince. Cook, stirring for 2-3 minutes until the mince browns. Add the mushrooms to the pan and cook, stirring for a further 2-3 minutes.
Add the sauces, herbs, stock and water to the pan. Stir to combine then reduce heat to low and simmer for 5-10 minutes until the sauce thickens.
Remove the potatoes from the oven. Cut an ‘X’ at the top of each potato, then gently squeeze the sides of the potatoes towards the centre to open them.
Fill the potatoes with the blended mince mixture and top with sour cream, shallots, or chives.

This recipe by A Better Choice !

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May 27

Our Favourite Soups for the Colder Months!

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Winter is only a few days away, and we are already feeling the sniffles, colds, and bugs that you’d rather not know the name of, along with fewer hours of precious sunlight to make the most of our days! To help stay happy, energised, healthy and calm, we all need to load up on those essential vitamins and nutrients found in beautiful, locally grown fresh produce. There’s nothing that soothes the soul more than a nice warm bowl of soup on a cold winter’s night. From classic tomato or pumpkin soup to a hearty vegetable and lentil soup, we all have our favourites!

Soup is such an easy way to increase your veggie intake and get the nutrients you need without giving it too much thought. Another benefit of soup is that it helps you stay hydrated! You’ll be contributing to your daily water intake without even trying.

If you’re wanting to get creative with your soup making skills this season, why not try some of our favourite recipes below!

Lick your lips for our Pumpkin and Pear Soup! It may not be the combination you had in mind but trust us, this is a winner! Delicious pumpkin paired with the subtle sweetness of pear, topped with croutons and pancetta – this creamy soup will warm your soul.

Craving something rich in flavour? Try our Creamy Vegan Mushroom Soup this winter and put your trust in mushrooms and the creaminess of coconut milk. It’s tasty, plant-based, and fresh, so why not give this one a go!

Nothing beats tomato soup, but this time we’ve made it with a twist! Try our 20 minutes Spanish Tomato Soup for a hearty meal that will warm you up from the inside out. Perfect to make for the whole family or to enjoy the next day as leftovers.

This Pear & Cauliflower Soup is so good. The slight sweetness from the pear really lifts things up on the creaminess of the cauliflower. This recipe is plant-based with oat milk. If you don’t want to use oat milk, regular is fine as is coconut milk.

Looking to up your veggie intake? Try our Veggie Packed Soup for a clean and lean winter’s meal. It’s loaded with nutritious veggies that will satisfy your tastebuds and leave you feeling full all afternoon!

Not sure what to make for dinner? This fuss free Curried Lentil and Carrot Soup is the perfect end of week throw together meal! Packed with veggies and substance from lentils, you won’t be left hungry after this one.

The sweetness of sauteed onions and carrots combined with a little zing of orange of the Carrot and Orange Soup will keep you dipping in your bread for more. Not only is it easy to cook but also required minimal clean-up, what could be better than that?!

Are you feeling soup-er inspired? Enjoy this soup season and make sure to try something you haven’t tasted before!

We carry an excellent selection of pre-made soups in-store as a convenient option. Shop our soup range online.

May 27

Curried Lentil and Carrot Soup

This super nourishing meat free meal is a great way to warm you up this winter from the inside out. This fuss free soup uses simple ingredients that most people will have readily available, which makes this recipe a great one to have on standby for those night you’re just not sure what to make.

While being a very simple meal, let’s not underestimate how gorgeous and delicious it is. This soup is bursting with flavour and gets even better the next day, making it a great meal to make ahead of time.

Prep/ cook time : 1.5 hour

Serves : 4

Ingredients :

1 Tbsp Olive oil
1 Lg Onion, peeled and diced
170 grams Red lentils
1 Lg Carrot, peeled and sliced thinly
1 Tbsp Madras curry powder
1 Litre Boiling water
1 Litre Vegetable stock
1/2 tsp Salt
½ tsp Paprika
Fresh coriander or parsley, to garnish

Method :

Heat oil in a large soup pot over medium to high heat.
Add the onions and sauté for 5 – 10 minutes, or until tender and translucent.
Add the lentils and cook for 1 minute, stirring constantly.
Mix in the carrots and curry powder, cook for 2 minutes.
Add the water, stock, salt and paprika, bring to a boil, lower heat and cover.
Simmer for 1 hour, stirring occasionally.
Adjust seasoning to taste and ladle into soup bowls.
Serve immediately and garnish with either fresh coriander or parsley

This recipe by A Better Choice !

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May 27

Creamy Vegan Mushroom Soup

This richly flavoured mushroom soup comes together quickly for a warm and comforting dish. This winter put your trust in mushrooms with Creamy Vegan Mushroom Soup. It’s tasty, plant-based, and fresh. It’s a win-win all around.

Prep/ cook time : 30 minutes

Serves : 2

Ingredients :

2 tablespoons olive oil
4 ½ cups (365g) Swiss Brown mushrooms chopped
3 cloves garlic, minced
1 yellow onion, diced
1 tbsp plain flour
1 bay leaf
1 tbsp fresh thyme, chopped
Salt and pepper to taste
2 ¾ cups vegetable broth
½ cup full fat coconut milk

Method :

In a medium pot, heat the olive oil. Add the mushrooms, garlic, and onion and cook over medium high until the mushrooms are browned and the onions are translucent (approximately 10 minutes). Sprinkle the flour over the mushroom mixture and stir until all the flour is absorbed.
Add the thyme, bay leaf, salt, pepper and vegetable stock. Stir, making sure to scrape up the brown bits on the bottom on the pot. Bring to a boil, then reduce to simmer for 5 minutes.
Remove the pot from the heat. Carefully ladle roughly 1/2 of the soup into a blender and puree until smooth (make sure your blender has a vented lid to allow steam to escape).
Place the soup pot back on the element and then pour in the puree and coconut milk. Stir until heated. Serve with garnish of choice.

Special equipment | blender with vented lid – alternatively a stick blender can be used.

Notes | if you prefer not to use coconut milk, replace with cream in equal measure.

This recipe by A Better Choice !

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May 21

Julie Goodwin’s Baked Tomato, Mushroom and Bacon Risotto

This is the way to enjoy risotto without being chained to the stove stirring it! The trick is to make sure the pot is very securely covered so that the liquid doesn’t escape. The flavours can be varied according to what you have in the fridge.

Prep time : 10 minutes

Cook time : 50 minutes

Serves : 4

Ingredients :

4 rashers bacon, rind removed, cut into strips
135g (half a jar) semi-dried tomatoes, roughly chopped
200g button mushrooms, sliced
1 clove garlic, crushed
1 brown onion, diced
2 cups Arborio rice
1 tablespoon olive oil (or oil from the sundried tomato jar)
4 cups chicken stock
1 cup white wine (or another cup of stock)
½ cup parmesan, finely grated
Salt and pepper
½ cup fresh basil leaves

Method :

Preheat oven to 180C (160C fan forced)
Place the bacon in a large enamel casserole (or other oven-proof and stovetop-proof pot) over medium high heat. Stir for 2 minutes until starting to brown and the fat has rendered out. Add the tomatoes, mushrooms, onions and garlic, and cook for 5-6 minutes or until the mushrooms are browned and the onions soft. The mushrooms will absorb the bacon fat, which is why a tablespoon of oil is added with the rice at this stage. Add the rice and oil, and toss to ensure that it is all well mixed and coated. Add the wine.
Heat the chicken stock in the microwave or in a small saucepan on the stove top. Pour into the pot and stir. Put the lid on the pot or cover tightly with foil and place in the oven for 40 minutes or until the liquid is absorbed, and the rice is cooked through. Remove from the oven, stir through the parmesan and add freshly ground black pepper and salt to taste. Stir through the basil and serve immediately.

This recipe by A Better Choice !

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May 16

Blended Pork & Pineapple Tacos

Experience the zesty twist of our Blended Pork and Pineapple Tacos, combining savory pork mince with mushrooms and a fresh pineapple salsa. This simple recipe transforms your mealtime into a fiesta in just 25 minutes, perfect for a lively dinner!

Time: 25 minutes

Serves : 4

Ingredients :

250g mushrooms, diced
250g pork mince
2 tbsp olive oil
1 tbsp onion powder
1 tbsp garlic powder
2 tbsp paprika
1/2 tsp chili powder
1/2 tsp salt
1/2 cup water
8 taco shells
Iceberg lettuce, shredded

PINEAPPLE SALSA
1/2 pineapple, peeled, cored and finely diced
1 red onion, finely diced
1 tbsp chopped mint
Juice of 1/2 lime

Method :

Preheat the oven to 160℃.
Place oil in a large frying pan over medium heat. Add the mince to the pan and cook, stirring for 2-3 minutes until starting to brown. Add the diced mushrooms and cook, stirring for a further 2 minutes before adding the spices and salt. Continue cooking for 1-2 minutes until the mushrooms and meat are cooked through.
Add the water to the pan. Stir to combine then reduce heat to low and and simmer for 5 minutes or until the mixture thickens. Remove from the heat.
To make the pineapple salsa, combine the chopped pineapple, onion, mint and lime juice in a bowl.
Place taco shells on a tray and cook in the oven for 5 minutes or until golden and crisp.
To assemble the tacos, add the shredded lettuce and blended mince to the tacos. Top with the pineapple salsa.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

May 14

Sweet Potato Pancakes

These sweet potato pancakes are a great idea for both a lunch box snack and an afternoon treat once the kids are home from school. Full of fibre and complex carbohydrates, these pancakes are a fantastic alternative to a typical pancake recipe. They will also satisfy your fussy eaters taste buds with the natural sweet flavours the sweet potatoes have to offer.

Make a double batch a head of time, have them ready for a quick lunch box filler. Kids can also help themselves after school, making it an easy snack to make themselves. Serve with a little honey or jam if you wish, or even a slither of butter is also great!

Time: 30 minutes

Serves : 4

Ingredients :

2 Tbsp Unsalted butter; melted
½ Cup Cooked sweet potatoes, roughly mashed
1 Egg
⅓ Cup Spelt flour
½ tsp Baking powder
½ tsp Baking soda
2 tsp Lemon juice, freshly squeezed
¼ Cup Coconut milk, (or more if needed)

Method :

Place the mashed sweet potato in a mixing bowl, crack in the egg and mix well.
Stir in the flour and add the baking powder and soda.
Add 1/3 cup of coconut milk, stirring. Stir in 1 tablespoon of the melted butter. Add some more milk if you think it is required, the mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon.
Place a non-stick or heavy iron fry pan over medium heat on top of the stove and add 1/2 teaspoon of butter.
Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Flip the pancakes and cook another 2 minutes.
Remove pancakes from the fry pan and keep warm on a covered plate in the oven.
Repeat the procedure until all the pancakes are cooked.
After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan.

This recipe by A Better Choice !

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May 8

5 Breakfast Recipes Mum Will Love

Make Mother’s Day special this year with these simple recipe ideas that Mum will love!

Mother’s Day is a special day to give thanks to Mum for always caring for us, whether we are young or old. While traditional gifts of flowers, chocolates or books are wonderful gifts for Mum, we wholeheartedly believe that food is a love language! So we’ve put together a list of our top 5 favourite breakfast recipes to cook for Mum to share your love!

Using the very best fresh Fruit and Veg makes all the difference in whipping up a meal Mum will love!

1. Spinach and Cheese Breakfast Pockets

These breakfast pockets are the perfect way to start the day! They are super simple to make, and while they are best fresh, they can be made the day before and warmed up in the oven in the morning for a low-maintenance breakfast to start the day right!

2. Sweet Potato & Kale Frittata

Our Sweet Potato Kale Frittata is a perfect no-fuss, nutrition-packed breakfast (or lunch, or dinner!). This dish is so versatile, and that’s why we love it!

3. Green Shakshuka

Yes, you read that right! We made a twist on a classic shakshuka because we love all things green! This dish will leave you scraping the pan! This is the perfect dish for sharing to start your Sunday morning with the family right! Packed with Avocado, Spinach and Coriander, we promise this one will be a

4. Caramelised Banana French Toast

French toast is a classic that we can’t go past for a Sunday breakfast to satisfy your sweet tooth! We can never go wrong with cinnamon, Bananas and fresh Berries, so head to your Local Fruit and Veg shop to get some fresh fruit to whip this one up for Mum!

5. Green Eggs and Ham

How many times did Mum read Dr Seuss to you? Get her back with this recipe that takes its name from the popular children’s book for a tasty breakfast with a bit of a laugh, too! We used Baby Spinach to make these delicious green eggs, for a healthy boost of your daily vitamins to get the day started!

How will you be treating Mum this Mother’s Day? Head to your local Fruit and Veg Shop to shop for your fresh produce, as well as your fresh flowers and other goodies!

May 8

Green Eggs & Ham

We like Green Eggs & Ham! Have you tried them before? Filled with spinach, they look SO HEALTHY and taste even better! For a fancy treat, put them in a croissant and enjoy!

Time: 15 minutes

Serves : 4

Ingredients :

8 eggs
2 tsp olive oil
1/3 cup parmesan cheese, grated
120g baby spinach
4 croissants, toasted
80g leg ham, thinly sliced
Salt & pepper, to taste

Method :

Place eggs, spinach and parmesan into a blender and blend until combined. Season with salt and pepper.
Heat a large non-stick fry pan over a medium heat, then add the olive oil and swirl to coat the base of the pan.
Add the egg mixture and cook until the mixture starts to set. Using a spatula, push the set egg towards the centre of the pan, tilting the pan to allow any uncooked egg to run over the base. Cook for another 2 mins, or until the eggs form creamy curds.
Top the base of the croissants with the ham and green eggs. Sprinkle with parmesan then serve while still warm. Enjoy!

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

May 8

Green Shakshuka

All other breakfast foods will be green with envy for this dish! Say hello to our new Green Shakshuka – a greener take on classic tomato shakshuka. Packed with Avocado, Spinach and Coriander, this breaky will keep you full until lunch!

Time: 25 minutes

Serves : 5

Ingredients :

3 ½ tbsp olive oil
450g baby spinach
1 shallot, minced
1 garlic clove, minced
2 tsp cumin
1 tsp ground coriander
½ bunch fresh coriander, chopped + extra for garnish
¼ cup water
5 eggs
½ cup feta, crumbled
½ avocado, sliced
Salt and pepper, to taste

Method :

Heat 1 tbsp olive oil in a large skillet pan over a medium heat. Add the spinach and sauté until wilted, around 3-4 mins.
Transfer the wilted spinach to a colander and drain excess water by pressing into the spinach with the back of a spoon. Once done, set spinach aside.
Place the skillet back over a medium heat before adding 1 ½ tbsp olive oil. Then add the shallot and garlic, sautéing for 2-3 mins. Next, add the dried cumin and coriander, and sauté for a further 1-2 mins.
Add the spinach to the skillet, season with salt and pepper, and sauté for 1 min before stirring in the fresh coriander.
Transfer half of the spinach mixture to a food processor and puree with the remaining 1 tbsp oil, until smooth.
Once done, pour the puree back into the skillet and stir to combine. Spread the mixture into an even layer, then create five wells.
Carefully crack an egg into each well and cook for 2-3 mins.
Gently pour the ¼ cup water around the edge of the skillet and cover for around 2 mins, allowing the egg whites to set.
Once done, remove the lid and sprinkle over half the cheese before seasoning with salt and pepper.
Remove the shakshuka from the stove, sprinkle over the remaining cheese, then top with the sliced avocado and additional coriander.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

May 8

Vanilla & Passionfruit Slice

Fact: Fresh passionfruit makes dessert taste better! The proof is our Vanilla & Passionfruit Slice. If you’re looking for a sweet dish to impress guests of all ages, this is the one!

Time: 1 hour (plus 4 hours chill time)

Serves : 12

Ingredients :

PASSIONFRUIT CURD

125g chilled butter, chopped
3/4 cup caster sugar
3/4 cup fresh passionfruit pulp
4 egg yolks

VANILLA SLICE

2 sheets frozen puff pastry, thawed
1 ½ cups milk
1 ½ cups thickened cream
60g unsalted butter, roughly chopped
2 tsp vanilla bean paste (or vanilla extract)
2/3 cup caster sugar
1/3 cup cornflour
6 egg yolks

ICING

1 ½ cups icing sugar
20g unsalted butter, melted
Pulp of 3 passionfruit

Method :

To make the passionfruit curd, combine the butter, sugar, passionfruit and egg yolks in a medium saucepan over low heat. Cook, stirring, for 10-15 mins or until the mixture thickens. Transfer to a jar and place in the fridge to chill.
Preheat oven to 160°C. Line two baking trays with baking paper. Place each piece of pastry on one of the lined trays, placing another layer of baking paper on top and weighing it down with another baking tray.
Bake in the oven for 20 mins or until pastry is crisp and golden. Allow pastry to cool on a rack.
Heat a medium saucepan over a medium heat. Place the milk, cream, butter, vanilla and sugar in the saucepan and stir until the sugar dissolves. Bring to a very soft boil, then remove from heat.
Whisk together the cornflour and egg yolks in a large bowl, then gradually add in the hot milk mixture, whisking to combine.
Return mixture to the saucepan and cook over a medium to high heat, stirring constantly, until the mixture comes to a boil and thickens.
Remove pan from the heat and stir through the passionfruit curd.
Line a 22cm square cake pan with baking paper, allowing a 2cm overhang on all sides. Note: You may need to put two sheets of baking paper together.
Trim the pastry sheets slightly (if necessary) to fit snugly in the pan.
Place one pastry sheet on the base, then pour in the warm custard mixture. Top with the other pastry sheet, pressing down gently.
Allow the slice to chill in the fridge for around 4 hours, or until set.
To make the passionfruit icing, place the icing sugar and butter in a bowl, stirring in the passionfruit pulp until combined.
Spread the icing over the chilled slice and allow it to chill for 30 mins or until set.
Once set, lift the slice out of the pan and slice into even square pieces.

This recipe by A Better Choice !

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May 1

Easy Pumpkin Pie Cups

A fun and quick treat for kids to enjoy (and adults). This recipe is naturally sweetened with honey and made creamy with full fat yoghurt for a healthier treat. Homemade or prepared pumpkin puree will both work in this recipe.

Time: 10 minutes

Serves : 4

Ingredients :

1 ½ cups pumpkin puree
2 cups full fat plain or vanilla flavoured yoghurt
¼ cup honey or agave syrup
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 cups crushed digestive biscuits
Whipped cream for topping

Method :

1. Mix together the pumpkin puree, ½ cup of the yogurt, honey and spices. Set aside.
2. Crumble and smash the graham wafers into coarse crumbs. Alternatively, you can use prepared graham crumbs. Set aside.
3. In four 250 ml cups or mason jars, alternate layers of graham cracker crumbs, pumpkin mixture and yogurt, ending with the pumpkin puree (there should be only one layer of yoghurt, however, you can add as many layers as you like depending on the size of your glass).
4. Top with whipped cream and serve right away.

Note: Keep these refrigerated if you don’t plan to serve them right away. Add the whipped cream just before serving. If there is an allergy to bee products or you can’t find agave syrup, you can substitute either for 2 tbsp of brown sugar.

This recipe by A Better Choice !

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April 22

Blended Pork Fried Rice

Blended Pork Fried Rice – a delightful twist on a classic favourite! Quick and satisfying, this dish is bound to be a hit at your table. Get ready to savour the delicious fusion of flavours in every bite! ???? ????

This recipe was supplied by Australian Mushroom Growers Association.

Time: 1 hours

Serves : 4

Ingredients :

250g mushrooms, finely diced
250g pork mince
1 tbsp sesame oil
2 cloves garlic, crushed
1/2 onion, diced
1 tbsp vegetable oil
2 cups vegetables (1/2 cup corn kernels, 1/2 cup frozen peas, 1 red capsicum, 1/2 bunch broccolini)
2-3 cups of cooked rice or 450g packet microwave cooked rice
1 tbsp soy sauce
1 tbsp kecap manis

Method :

Place sesame oil in a wok over high heat. Add garlic and onion and cook for 1-2 minutes.
Add the pork mince to the wok and cook until browned before adding the mushrooms. Cook, stirring for 2-3 minutes then remove the mixture from the wok and set aside.
Add the vegetable oil to the wok and return to the heat. Add the vegetables and cook for 3-4 minutes or until starting to soften. Return the mince mixture to the wok and stir to combine.
Add the cooked rice, soy sauce and kecap manis to the wok. Stir to combine then remove from the heat and serve.

This recipe by A Better Choice !

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April 17

Rhubarb & Custard Flan

Do you adore rhubarb? If so, boy do we have a treat for you! Our NEW Rhubarb & Custard Flan is a delightful treat – particularly as the weather cools down and you crave food that will warm the soul. Don’t forget to pick up the fresh rhubarb in-store.

Time: 1 hours

Serves : 8

Ingredients :

375g rolled shortcrust pastry
800g rhubarb, trimmed and cut into 4-5cm pieces
340g golden caster sugar
1 vanilla pod, split
1 tbsp cornflour
2 large eggs, beaten
1 egg white, for washing
300ml crème fraiche

Method :

Preheat oven to 180°C. Roll out the pastry, enough to line a deep, 23cm round tart tin (ideally with a removable base). Trim the edges of the pastry sheet, then prick the base with a fork and allow to chill in fridge for 30 mins.
Meanwhile, place the rhubarb in a large ovenproof dish. Stir through 120g of caster sugar and the split vanilla pod.
Loosely cover with foil and bake for 20-25 mins, or until the rhubarb is just tender. Drain any liquid and set aside to cool.
Cover the base of the tart with baking paper and fill with baking beans, or rice. Blind bake the tart for 15 mins, then remove the paper and beans. Bake for a further 5 mins until the tart is cooked but still quite pale. Brush the tart base with the egg white to seal it.
Reduce the temperature of the oven to 150°C. In a bowl, combine the remaining sugar with the cornflour and gradually whisk in the eggs and crème fraiche. Carefully scrape out the vanilla seeds from the reserved pod and whisk to combine.
Arrange the rhubarb on the tart base before pouring over the custard mixture.
Bake in the oven for 30 mins, or until the tart is just set in the middle. Remove from the oven and allow to cool in the tin before serving.

This recipe by A Better Choice !

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April 17

Chicken one pan bake with anchovy macadamias

The anchovy covered macadamias bring an exciting element to this one pan dish and are a must for anchovy lovers. If you’re not a fan, you can leave them out and still enjoy the beautiful buttery crunch of the macadamias.

Serves : 3-4

Ingredients :

2 tablespoons olive oil, plus 1 teaspoon
6 chicken thighs
1 large red onion, sliced
8 small tomatoes, halved
400g tin whole tomatoes
10 green olives, pitted
1 tbsp capers
Zest and juice of 1 lemon
5 sprigs fresh thyme
1-2 anchovies, to taste
3 cloves garlic, crushed
½ cup macadamia pieces

Method :

Preheat oven to 180°C. Heat the oil in a large cast iron skillet and brown the chicken pieces on both sides over medium heat until golden. Set aside. Drain all but 1 tablespoon of the oil from the pan and return the pan to the heat.
Add the onion and cook over a medium low heat for 5-6 minutes, until softened and slightly caramelised. Return the chicken to the pan. Add the remaining ingredients and cook over a medium heat for 25 minutes, occasionally turning the chicken thighs and until the tomatoes start to break apart and soften.
Meanwhile, stir together the anchovies, garlic and extra teaspoon of olive oil so that it forms a paste. Stir in the macadamias so that they are evenly covered. After 25 minutes, sprinkle the macadamias over the top of the chicken (avoid losing any in the juice) and place in the oven. Bake for 15-20 minutes, until the macadamias are golden. Serve immediately.

This recipe by A Better Choice & Australian Macadamias !

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April 12

Sweet Cucumber Sangria

Gather your crew and sip on some Sweet Cucumber Sangria! It’s the ultimate drink to enjoy with friends or to jazz up your next hosting gig.

Time: 2.5 hours

Serves : 6-8

Ingredients :

½ medium honeydew melon
1 lime
1 cucumber
Heaped handful mint leaves
2 tbs lime juice
1 tbs honey
1 bottle white wine
1L bottle soda water

Method :

Remove rind and seeds from honeydew and cut into slices.
Thinly slice cucumber and lime.
In a large jug, combine the honeydew, cucumber, lime and mint leaves.
In a small bowl, combine the lime juice and honey. Pour over the melon mixture.
Add in the white wine and stir gently.
Chill in the fridge for a couple of hours.
Serve sangria into individual glasses, topping with soda water and fresh mint.

This recipe by A Better Choice !

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April 12

Persimmon with Honeyed Yoghurt

Persimmons when paired with creamy yoghurt and sweet honey—it’s a delightful combination that showcases why this fruit is beloved in many regions around the globe.

Prep : 5 minutes

Serves : 4

Ingredients :

4 Persimmons
1 cup Greek yoghurt
1/4 cup honey
1 tablespoon lemon thyme leaves or lavendar

Methods :

Slice persimmons into wedges and divide between 4 bowls.
Dollop with Greek yoghurt, drizzle with honey.
Scatter with thyme or lavender flowers, serve.

This recipe by A Better Choice !

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April 10

Roast Veg Pearl Couscous Salad

It’s time to line your baking tray, and prepare the most delicious peal couscous and roast veggie salad. A simple, can prepare the night before lunch or dinner idea that will get the family eating a whole variety of veg.

Prep : 20 minutes

Cook : 40 minutes

Serves : 6 – 8

Ingredients :

2 medium beetroots, cut into 2cm chunks
1 large zucchini, cut into half moons
2 medium red capsicums, seeded and thinly sliced
½ small butternut pumpkin, cut into 2cm chunks
250g cherry tomatoes, halved
1 tbs olive oil
250g pearl couscous
250ml vegetable stock
120g packet rocket
1 ½ tbs balsamic vinegar
2 tbs olive oil (for dressing)
120g feta, crumbled

Method :

Preheat the oven to 200C. Place baking paper onto two large baking trays. Scatter the beetroot, zucchini, capsicum and pumpkin onto the baking trays and roast for 40 mins or until the vegetables have a light golden colour. Set them aside to cool.
Heat the oil in a saucepan and add the couscous. Fry until the couscous smells toasted, then cover in the vegetable stock. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender. Transfer the cooked couscous to a bowl.
Toss the roasted vegetables in the bowl with the couscous. Stir through the rocket and cherry tomatoes. Drizzle over the oil and vinegar and toss to combine.
Transfer contents of the bowl onto a large serving platter of your choice. Top with crumbled feta to serve.

This recipe by A Better Choice !

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April 10

Moroccan Chicken

We love trying flavours from all around the world, and tonight we’re cooking this flavourful Moroccan Chicken. With a little love (and a little frying in oil ????) these mouthfuls of meaty goodness will become a household fave!

Time : 35 minutes

Serves : 4

Ingredients :

500g chicken breast, cut into bite sized pieces
3 tbsp flour
Salt and pepper, to taste
¼ cup cooking oil
2 brown onions, diced
2 tsp cinnamon
2 tsp sumac
1 tsp ground cloves
¼ cup sultanas
¼ cup pine nuts
¼ cup coriander, chopped
1 cup chicken stock
1 lemon, juice only
1 lemon, cut into wedges
Cooked couscous, to serve
Greek yoghurt, to serve

Method :

Heat 2 tbsp of oil in a pan. Coat chicken in flour. Toss the chicken in the pan until cooked and golden, then set aside.
Add more oil to the pan, before adding in onions and cooking until softened. Add chicken back into the pan, along with the sultanas and spices. Add in your stock and cook on low for 5 mins.
Lastly, add your pine nuts, coriander and lemon.
Serve on a bed of cooked couscous, with a drizzle of Greek yoghurt, and a lemon wedge.

This recipe by A Better Choice !

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April 9

Autumn Breakfast Ideas

French,Toast,With,Blueberries,,Raspberries,,Maple,Syrup,,Morning,Breakfast.

With the weather cooling down, it’s getting harder and harder to get out of bed. Here are four breakfast ideas that will have you excited to wake up and start cooking!

French Toast

Nothing says warm and toasty, like French toast. Add some maple syrup and fresh berries and you’ve got the perfect breakfast that will have you more than ready to conquer the day ahead!

Porridge

Include dates, cinnamon and cardamom for a warm, hearty breakfast. Satisfying and filling – what more could you want in a brekkie?

Crepes with orange and passionfruit

This combination will keep your immunity system strong during the change in weather, as well as giving your taste buds something to write home about. Passionfruit and oranges are in season during Autumn which means they are at their best!

Pumpkin Spice Pancakes:

Whip up a batch of fluffy pumpkin spice pancakes using pumpkin puree and warm spices like cinnamon, nutmeg, and ginger. Serve them with maple syrup and a dollop of whipped cream for a delicious Autumn treat.

Hopefully this helps make the cold mornings a lot more bearable!

April 2

Pumpkin Bread

Bye bye banana bread, we love you, but we’ve found someone new! ???? Our Pumpkin Bread recipe is a family favourite, and perfect for a mid-morning snack with a coffee. Using only the best pumpkin from your local fruit and veg shop, we think you’ll love this one!

Time : 1 hour 30 mins

Serves : 1 loaf

Ingredients :

210g butternut pumpkin, steamed and pureed
1 cup plain flour
½ tsp baking soda
¼ tsp baking powder
1 cup sugar
1 egg
6 tbsp butter, softened
½ tsp ground cloves
½ tsp cinnamon
½ tsp nutmeg

Method :

Preheat oven to 180C. Grease or line a loaf tin with baking paper.
In a large bowl, combine all dry ingredients (except for the sugar) and set aside.
Beat the butter and sugar in a separate bowl until light in colour. Once light, beat in the egg until the mixture is light and fluffy. Add in your steamed pumpkin puree and beat once again.
Fold the dry mixture into the wet ingredients, until the batter is well combined. Pour the mixture into the loaf tin and bake for approx. 60 mins or until a knife comes out clean.
Once cooked, allow the bread to cool in the tin before turning out and slicing.

This recipe by A Better Choice !

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March 26

Ginger Pear Cake

We are so excited about pear season, and we’re taking advantage of the fact it ties right in with Easter! For those that are not all that in to chocolates, how about trying this delicious ginger and pear cake!? Super easy to make, wonderfully moist and packed full of pears, (more pear than it is cake) this cake is sure to impress this Easter.

You could serve this cake while still a little warm, lightly dusted with some icing sugar. If you prefer to go all out with Easter theme, drizzle over the Easter glaze with decorations to suit. Either way, everyone is going to love it!

Time : 2 hours

Serves : 12

Ingredients :

2/3 Cup Sugar
1/2 Cup Brown sugar, packed
1/4 Cup Olive oil, light
3 Egg whites
1 Cup Unbleached plain flour, organic
1/4 Cup Wholemeal flour
2 Tbsp Crystallized ginger, finely chopped
1 ½ tsp Baking soda
1/2 tsp Ground nutmeg
2 ½ Cup Pears, skin on and grated (such as Beurré Bosc or Williams)

EASTER GLAZE:

2/3 Cup Icing sugar
4 tsp Milk, plus more if needed
1 tsp Vanilla extract
1 – 2 drops Yellow food die

Method :

Lightly grease a 6-cup fluted tube pan or a 13x9x2-inch baking pan (if using a fluted pan, dust with all-purpose flour.)
In a mixing bowl combine the sugars, oil, and egg whites. Stir mixture till well blended.
Add the plain flour, whole wheat flour, the 2 tablespoons crystallized ginger, baking soda, and nutmeg. Stir mixture just till moistened. (Batter will be thick.)
Stir in grated pears. Pour batter into the prepared pan.
Bake in a preheated 180C oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes for a 13x9x2-inch pan or till a wooden pick inserted near the centre comes out clean. (For the tube pan, cool on wire rack 15 minutes before removing cake from pan.)
Allow to cool completely before decorating.

Easter glaze:

Whisk the icing sugar, 4 teaspoons milk, vanilla and food die in small bowl to blend, adding more milk just a drop at a time to reach the desired thickness required.
Spoon or drizzle over the glaze, allow it to run slightly down the sides.
Sprinkle with your choice of Easter decorations.
Allow the cake to stand at room temperature so the glaze can set before slicing.

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March 26

Curried Cauliflower Salad with Pearl Couscous

This hearty roast cauliflower salad is fresh but filling. Made with fresh parsley, pearl couscous, dried cranberries, toasted almonds and a creamy lime-tahini dressing, it is a delicious combination of sweet, spicy and tangy flavours. The salad is best enjoyed fresh for optimal texture, but you can also keep leftovers in the fridge for up to 3 days.

Recipe by Liz Douglas from Glow Diaries.

Serves : 4

Ingredients :

CAULIFLOWER:

1 medium cauliflower cut into florets (approx. 1kg)
3 tbsp olive oil extra virgin
2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp ground turmeric
1/2 tsp salt
1/4 tsp chili powder, optional

PEARL COUSCOUS SALAD:

1 cup dry pearl couscous
2 cups vegetable broth
1/2 red onion thinly sliced
400g canned lentils, drained and rinsed
1/4 cup dried cranberries or currants
1/2 cup fresh parsley roughly chopped
1/2 cup roughly chopped almonds, toasted

CREAMY TAHINI DRESSING:

1/4 cup tahini hulled
1 lime juiced
2 tbsp water
1 tsp garlic powder
1/2 tsp ground cumin
salt and pepper to taste

Method :

Preheat oven to 200°C.
In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, curry powder, garlic powder, turmeric, chili powder, salt, and black pepper. Toss well to coat.
Spread the cauliflower on a baking sheet lined with parchment paper. Drizzle with the remaining 1 tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender. Stir or flip the mixture halfway through cooking for even browning. Set aside to cool.
In a medium-sized saucepan, bring the vegetable broth to a boil. Add the pearl couscous and cook to the time indicated on packet instructions. Once cooked, fluff the couscous with a fork and set aside to cool.
In a large salad bowl, combine the cooked pearl couscous, lentils, curried cauliflower, finely chopped red onion, cranberries and roughly chopped parsley.
In a separate small bowl, whisk together the tahini, lime juice, water, garlic powder, ground cumin, salt, and pepper until well combined. Adjust the consistency by adding more water if needed.
Pour the creamy tahini dressing over the salad and toss gently to coat all the ingredients.
Garnish with toasted almonds and serve.

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March 20

Blended Cheeseburger Sausage Rolls

Whip up a batch of fun with our Cheeseburger Sausage Rolls, where classic burger vibes meet the cozy comfort of a pastry hug!

In just 15 minutes of prep and 35 in the oven, mix beef, mushrooms, and all the burger fixings, then wrap them in puff pastry.

Recipe supplied by Australian Mushroom Growers Australia

Prep Time : 15 minutes

Cooking Time : 35 minutes

Serves : 8

Ingredients :

250g beef mince
250g mushrooms, grated
1/4 cup tomato sauce
1/4 cup mustard
1/4 cup chopped pickles
4 slices burger cheese, diced
Salt and pepper
2 sheets frozen puff pastry, thawed
1 egg
1 tspn mustard, additional
1/4 cup sesame seeds
Additional tomato sauce and mustard, to serve

Method :

Preheat the oven to 180℃ and line a baking tray with baking paper.
Combine the mushrooms, mince, tomato sauce, mustard, chopped pickles
and burger cheese in a bowl with seasoning. Mix to combine.
Place each sheet of puff pastry on a chopping board and cut in half. Divide
the blended mince filling between the 4 pieces of pastry and form a log
shape down the length of each piece.
Fold each side of the pastry over the filling and lightly press to seal.
Cut each sausage roll in half then transfer to the prepared baking tray with
the join down.
Place the egg and additional mustard in a small bowl. Use a fork or small
whisk to combine.
Brush the egg mixture over each sausage roll then sprinkle with sesame
seeds.
Bake for 30-35 minutes or until the pastry is crisp and golden on the
outside and the filling is cooked through. Serve with additional tomato
sauce and mustard

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March 13

Passionfruit Parfait

Passionfruit lovers, do we have a treat for you! Whether you want to eat one for dessert, breakfast or as an afternoon, your tummy will no doubt be happy about it! This recipe uses coconut yoghurt as a dairy-free alternative, but feel free to use Greek yoghurt or vanilla yoghurt instead.

Time : 20 minutes

Serves : 4

Ingredients :

4 fresh passionfruits
2 egg whites
1/4 cup caster sugar
300g coconut yoghurt (or low-fat vanilla yoghurt)

Method :

1. Halve each passionfruit and scoop out pulp into a small bowl.
2. Beat egg whites until soft peaks form. Gradually add caster sugar and beat until stiff. Fold into yoghurt until smooth.
3. Spoon some of the yoghurt mixture into each serving glass, then top with some of the passionfruit
4. Serve and enjoy!

This recipe by A Better Choice !

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March 13

Pear & Cucumber Smoothie

Cucumber and pear in a smoothie? Yep, it works and it’s delicious! Be sure to pop into your local fruit and veg shop to pick up the pear and cucumber!

Time : 5 minutes

Serves : 1

Ingredients :

½ medium cucumber, peeled
1 medium pear, cored and chopped
1 tbs peanut butter
1 tbs chia seeds
1 tsp ground cinnamon
1 cup milk of your choice
6-7 ice cubes

Method :

In the order listed, combine all ingredients in a blender. Blend until mixture is smooth and creamy.
Serve with a side of cucumber and enjoy!

This recipe by A Better Choice !

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March 13

Chicken and Vegetable Tagine

This Moroccan dish is bursting with flavour. Traditionally cooked in a Tagine (a clay vessel with a cone shaped lid), we have made it a little easier and adapted the recipe to be cooked in a Dutch oven, (you can use a large frying pan also). A nourishing meal that is definitely worthy of cooking to impress a crowd, yet simple enough to throw together for an easy and delicious family meal. Serve on top of your choice of steamed rice, couscous or cooked quinoa.

Time : 1.5 hours

Serves : 6

Ingredients :

1 Kg Chicken thigh fillets, skinless and boneless
1 Tbsp Olive oil
800 grams Eggplant
2 Tbsp Olive oil
1 Cup Onions, peeled and diced
3 Garlic cloves, crushed
3 Cup Chicken stock, low sodium
1 ½ Cinnamon sticks
1 tsp Curry powder
1 tsp Cumin, ground
1/4 tsp Turmeric
1/4 tsp Black pepper
1 Turnip
1 med Zucchini
1 Carrot
½ Red capsicum
3 med Tomatoes
1/2 Cup Raisins
1 Tbsp Parsley

Method :

Cut unpeeled eggplant into 1″ cubes, sprinkle generously with salt and lay out on wire rack for 20 minutes, then drain and rinse.
Meanwhile cut chicken into large cubes. Heat 1 tablespoon of the olive oil in 6 – 8 litre Dutch oven and sauté the chicken until opaque on both sides (a few minutes). Set aside.
Add the 2 tablespoons of olive oil and heat again in the Dutch oven, (no need to clean it, keep any chicken juices in there).
Add onion, garlic, and eggplant. Sauté over low heat until onion is just tender, 5-10 minutes.
Add stock, cinnamon, curry powder, cumin, turmeric, and black pepper. Stir and bring to a boil. Reduce heat, and simmer 10 minutes.
Peel turnip and dice the turnip, along with dicing the zucchini, carrot, and bell pepper.
Add the chicken and diced vegetables to Dutch oven.
Simmer uncovered for 15 minutes.
Dice the tomatoes and add them to the pan along with the raisins, and parsley, pushing down lightly to be sure ingredients are covered by liquid, (adding a more liquid if necessary). Simmer covered for 15 minutes more.
Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing with a little fresh coriander.

This recipe by A Better Choice !

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March 7

Simple ways to combat food waste at home

Food waste is a major contributing factor to rising carbon emissions. 7.6 million tonnes of food is wasted in Australia every year, and Australian households account for a majority of this.

Here’s a few staggering stats:

Food waste costs the economy around $36.6 billion or $2,000 to $2,500 per household per year.
70% of the 7.6 million tonnes of food wasted in Australia every year is edible.
Australian households throw away around one in five bags of groceries, equal to around 312kg per person.
Global food waste is responsible for approximately 8% of the world’s greenhouse gas emissions
Almost half of all fruit and vegetables produced are wasted.
Reducing food waste is the 3rd most effective way to address climate change.
There is enough food produced in the world to feed everyone.
1 in 6 adults go hungry regularly in Australia

Is food waste something you’re trying to be more conscious of at home? There are a few quick and easy things you can do to do your bit to combat food waste.

1. Meal Plan

By planning your meals ahead of time, you can be sure to only buy what you need so nothing goes to waste. Make a list of recipes you plan on making for the week, and plan your grocery shop ahead of time so you know exactly what you need to buy and how much. Not only will this save unessecary waste, but it will also help your wallet!

2. Store Food Properly

The most commonly wasted household food is fresh fruit and vegetables. Fresh fruit and vegetables can perish quickly if not stored correctly, so it’s important to learn how to properly store your food to help it last longer and save it from the bin! Here is a guide from Sustainability Victoria for the best ways to store fruit and vegetables. Simple things like wrapping herbs in a wet towel before refrigerating, knowing what to store on a counter or in the fridge can be helpful to save your fresh fruit and vegetables.

3. Use it up

So you’ve stored your fruit and vegetables correctly, but they’re inevitably reaching the end of their life in the fridge or counter. Be proactive with the stock of fruit and vegetable on hand, and plan a meal to use up these items, or find a way to use them in your meal plans. This could mean extending the life of your fruit or veg by pickling or preserving into jams or sauces, or add them to tonight’s pasta, roast or casserole.

4. Start Home Compost

Options for home composting are more accessible than ever, whether you live in an apartment or have more space. You could also look into composting options in your local community, these could include rubbish collection services or community gardens. Not only does composting help reduce the amount of food waste in landfill, but it will also be beneficial for your own home garden, or you could gift your compost to friends with more of a green thumb.

5. Get creative with leftovers

Bored of your leftovers? Re-create them into something more delicious! Have a spaghetti sauce leftover? Turn it into tacos! Have some leftover roast veggies? Turn them into a delicious frittata! There are so many ways to make a creative spin on your leftovers to prolong the life of your meals and food to prevent it from going in the bin.

Make the most of your fruit and vegetables from your local fruit and veg shop this week and every week and make a mindful effort to reduce the amount of food waste in your home to help you, your wallet, your community and the planet.

If you’re looking for inspiration for your meals this week, take a look through some of our recipes for more ideas to meal plan or use up your fruit and veg!

March 7

Banana Bread with Coconut

You can’t get much better than a classic Banana Bread for morning tea! Use up your favourite Australian Bananas in this delicious recipe.

Recipe provided by Australian Bananas

Preparation time : 15 minutes

Cook time: 45 mins

Serves : 8

Ingredients :

300 gm or 3 large bananas mashed
150 gm or ¾ cup caster sugar
2 eggs
125 ml or ½ cup of oil
200 ml or ¾ cup of coconut milk
1 teaspoon vanilla
240 gm or 1 ½ cups plain flour
80 gm or 1 cup of desiccated coconut
2 teaspoons baking powder
½ teaspoon salt
1/2 cup flaked coconut to decorate

Method :

Preheat the oven to 170C. Grease and Line a Large loaf tin ( approx. 24 x 10 cm)
Mix the first 6 ingredients in a bowl.
Mix the remaining dry ingredients (except the flaked coconut in another bowl.)
Mix the two mixtures together and pour into the loaf tin.
Bake for 45-50 minutes or until a knife inserted in the centre comes out clean.

This recipe by A Better Choice !

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March 5

Julie Goodwin’s Roast Pumpkin, Spinach & Ricotta Pie

This delicious dish is at home on the dinner table or served at room temperature for a picnic. There is no fiddly pastry – it creates its own delicate golden crust as it bakes. Vary it with parmesan grated over the top or fresh herbs stirred through the egg mixture before baking.

Preparation time : 15 minutes

Cook time: 1hr 10 mins

Serves : 6

Ingredients :

Half a large butternut pumpkin (750g) cut into a 2cm dice
2/3 cup light olive oil (or vegetable oil)
½ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon pepper
2 brown onions, sliced
2 cloves garlic, chopped
100g baby spinach
6 eggs
1 cup self-raising flour
1 cup grated tasty cheese
250g tub ricotta

Method :

Preheat oven to 200C (180C fan forced.) Grease and flour a 24cm spring-form cake tin.
Toss the pumpkin cubes with oil, nutmeg, salt and pepper and roast in a baking tray for 30 minutes or until soft and golden brown.
In a frypan over medium heat, sauté onions and garlic in 1 tablespoon olive oil
Take the pan off the heat and using tongs, toss the spinach through. The spinach will wilt a little.
In a bowl, beat the 6 eggs. Add the remaining olive oil and mix well. Add flour and whisk until there are no lumps. Stir through the cheese and season with salt and pepper.
Remove the pumpkin from the oven and lower the temperature to 180C (160C fan forced). Toss the pumpkin through the onion-spinach mixture. The spinach will wilt further.
Place half the mixture in the base of the cake tin and pour half the egg mixture over. Shake the tin to make sure the egg sinks all around the vegetables. Put the other half of the pumpkin on top and top with the remaining egg mixture.
Dollop the ricotta over the top, using a spoon burrow down a little so that there is some ricotta nestled inside the pie as well.
Bake for 45 minutes or until golden brown and firm in the middle.

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Make Mother’s Day special this year with these simple recipe ideas that Mum will love!

1. Spinach and Cheese Breakfast Pockets

2. Sweet Potato & Kale Frittata

3. Green Shakshuka

4. Caramelised Banana French Toast

5. Green Eggs and Ham

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