Latest News and Recipes - Zone Fresh Blog

October 3

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 :

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.
In a large mixing bowl combine the flour, oats, baking powder, baking soda and salt.
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.
Pour the wet ingredients into the dry and mix with a big spoon until just combined. Then gently fold the raspberries into the mixture.
Divide the mixture evenly between the 12 muffin cups. Sprinkle 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.
Remove the muffins from the tray and leave to cool on a cooling rack.

This recipe by A Better Choice.

Shop for your ingredients in-store or online.

October 3

Egg Muffins with Bacon and Capsicum

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:

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.
In a large bowl, whisk eggs, salt, and pepper. Pour egg mixture ¾ full into each cup and gently stir the mixture.
Bake for 20 minutes or until fully set.

This recipe by A Better Choice.

Shop for your ingredients in-store or online.

October 3

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!

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 :

Preheat oven to 180C. Grease a 12-hole muffin pan.
In a large bowl, combine the vegetables, ¾ of the grated cheese, flour and baking powder.
In a separate bowl, whisk together the eggs, oil and milk, then add to the flour mixture, stirring until just combined.
Spoon the mixture evenly into the muffin pan holes, then sprinkle with the remaining grated cheese.
Bake in the oven for 25 mins or until cooked through and the edges are turning golden brown.
Serve while warm – they’re best this way!

This recipe by A Better Choice.

Shop for your ingredients in-store or online.

October 3

Mushroom & Red Capsicum Muffins

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 :

Preheat your oven to 180C, and spray a 12-hole muffin pan with oil.
In a bowl, whisk together the eggs and onion until you’ve got a golden mixture. Season with salt and pepper.
To your bowl, add the sliced mushrooms, red capsicum, garlic powder and parsley.
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.

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!

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.

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!

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.

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!

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!

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!

September 25

Spinach and Ricotta Picnic 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 :

Wash spinach and pat dry
Chop garlic cloves
Add olive oil to a pan, cook the garlic on low for a few minutes then add the spinach until wilted
Add ricotta, mozzarella, salt and pepper to taste and one egg. Mix well
Transfer the spinach into the cheese mixture and combine
Cut puff pastry into approx 8cm x 8cm squares
Spray a muffin tray with oil, add puff pastry squares
Add a generous spoonful of filling, and fold the corners to enclose the filling
Beat an egg and brush pastry parcels
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.

September 20

Avocado and Chicken Potato Salad

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 :

1kg fresh potato creamy salad
½ bbq chicken, skin and bones discarded, coarsely shredded
1 avocado, peeled, seeded, coarsely chopped
¼ cup finely chopped chives

Method :

Place the potato salad in a large bowl.
Add the chicken and avocado and gently toss to combine.
Divide evenly among serving plates.
Sprinkle with chives and serve immediately.

This recipe by A Better Choice.

Shop for your ingredients in-store or online.

September 13

Chicken Mango Avocado Salad

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

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Preparation : 30 minutes

Serves : 2 People

Ingredients :

2 Chicken Breasts
Garlic Salt, to taste
Pepper, to taste
2 tsp Olive Oil
1 Iceberg Lettuce, rinsed and chopped
½ Cup Cherry Tomatoes halved
½ Cucumber, sliced
1 Mango, pitted, peeled, and diced
1 Avocado, pitted, peeled, and, diced
½ Red Onion
¼ Cup Coriander
½ Cup Sliced Almonds, toasted for topping

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 :

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.
Remove chicken from pan, let sit for 5 minutes then slice into strips.
In a large salad bowl, add chopped lettuce, and top with cherry tomatoes, cucumber, mango, avocado, onion, and coriander.
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

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September 13

Beef & Mushroom Blended Teriyaki and 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!

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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 :

Heat peanut oil in a wok over medium heat. Add the garlic and ginger and cook, stirring for 2-3 minutes or until fragrant.
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.
To make the teriyaki sauce, combine the soy sauce, sugar and honey in a jug. Stir until dissolved.
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.
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.
Heat peanut oil in a small frying pan over high heat. Add the broccolini and cook for 2-3 minutes.
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

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September 4

A Guide To Gut Health

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

September 4

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!

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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 :

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.
Combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, ginger and juice from 1 lemon half in a bowl. Mix well.
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.
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.
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.
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.

August 29

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.

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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 :

Begin by slicing your halloumi into strips, before frying off in a pan until golden on both sides. Set aside on paper towel.
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.
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.
Mix to serve and enjoy!

Recipe by A Better Choice

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August 23

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 :

Preheat your oven to 180°C . Line a non-stick bread/loaf tin with baking paper, or spray with cooking oil.
In a bowl, whisk together the flour, baking powder and salt.
In another bowl, combine the sugar with the zest of both lemons. Add in your yoghurt, vanilla extract, eggs and whisk well.
Pour your dry ingredients into the wet ingredients and combine well. Gently fold blueberries into the batter.
Fill the bread/loaf tin with mixture and bake in the oven until the cake begins to pull away from the sides.
Remove cake from the oven and allow to cool for 30 mins or so before plating.
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.
Slice your cake and serve with additional Greek yoghurt or cream and fresh blueberries.

Recipe by A Better Choice

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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 :

Combine all ingredients in a large saucepan
Mix ingredients to combine. Cook the mixture on medium heat, watching to see the mixture doesn’t bubble up to retain alcohol.
Once the mixture is hot, reduce the heat to low and simmer for 20 minutes. (You can continue to simmer until ready to serve)
Strain the mixture to remove spices and orange segments.
Serve the wine in mugs. Garnish with fresh orange and enjoy!

Recipe by A Better Choice

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August 18

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:

Preheat oven to 180C.
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)
Unwrap the brie and place it on a baking sheet lined with parchment paper or in a shallow oven-proof baking dish.
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.
While the brie is baking, wash, dry and halve figs, removing stalks and any other hard bits.
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.
Reduce heat to a simmer and add fig halves, simmering for 5 minutes.
Remove figs from the liquid and set aside. Continue simmering liquid until desired syrupy consistency is reached.
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.
The figs in syrup can be stored in an airtight container in the fridge for up to two weeks.

Recipe by A Better Choice

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August 17

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 :

Preheat oven to 180 degrees. Add rinse quinoa in a lightly oiled baking dish.
Combine all ingredients, except for the cheese and garnishes, in the baking dish. Stir to combine.
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.
Remove foil and stir. Then bake for 15 minutes, or until the quinoa is firm and the excess liquid evaporates.
Top with the shredded cheese and return to the oven for 5 minutes or until the cheese is melted.
Remove from oven and let stand for 5 minutes before serving. Serve topped with coriander, jalapeno and lime

Recipe by A Better Choice

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August 15

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 :

In a medium mixing bowl whisk milk, egg yolk and melted butter together.
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.
Pour 5- 7cm of oil into a large pot or Dutch oven and heat over medium to high heat to 200 degrees.
Prepare apples and drizzle with lemon juice to prevent browning.
To make the cinnamon sugar combine ¼ cup of caster sugar with the cinnamon and set aside.
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.
Dip the apple slices in the batter one at a time allowing the excess to drip off.
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.
Remove cooked fritters with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle liberally with cinnamon sugar and serve warm.
These are great on their own or served with good-quality vanilla ice cream.

Recipe by A Better Choice

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August 15

Almond And Rhubarb Muffins

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

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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

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August 14

Carrot and Orange 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 :

Heat the butter in a large pan then add the onion and a pinch of salt. Cook for 10 minutes until softened.
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.
Use a stick blender to whizz until smooth then stir in the orange juice. Taste and season with salt and pepper.
Stir in some sour cream and sprinkle over the chopped parsley.
Serve with bread of your choice.

Recipe by A Better Choice

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August 14

Pan-fried Bananas with Coconut Yoghurt

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 :

Over medium heat, melt coconut oil and honey in a medium frypan. Add cinnamon, salt and vanilla extract, and stir to combine.
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.
Remove the pan from the heat and remove the bananas from the pan.
Allow the bananas to cool slightly.
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.
Layer bananas in a bowl with yoghurt and sprinkle with toasted almond flakes.

Recipe by A Better Choice

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August 8

Lemon Drizzle Cake

A classic dessert, who can resist a slice of moist and tangy Lemon Drizzle Cake?! ?

This five-ingredient recipe is simple to make and oh-so-tasty. Serve with a hot cup of tea and you’ve got yourself an afternoon treat Grandma would be proud of! ?

Preparation time : 5 minutes

Cooking time : 1 hour

Serves : 6

Ingredients :

5 lemons
300g self-rising flour
200g sugar
150ml oil
2 eggs
100g icing sugar

Method :

Preheat the oven to 160°C.
In a large bowl mix together the self-rising flour and sugar.
In another bowl mix together the wet ingredients: eggs, oil, zest of 2 lemons and the juice of 3. Add the wet ingredients to the dry ingredients and mix well.
In a lined loaf tin gently pour in the batter.
Bake for 60 minutes or until skewer comes away clean. Remove from oven and leave to cool
To make the drizzle: mix together icing sugar and the juice of half a lemon. Once the cake is ready to serve thinly slice the remaining lemon and add to the top of the cake. Drizzle over the icing sugar mixer. Add extra lemon zest
Enjoy with a cup of tea.

Recipe by A Better Choice

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August 8

Green Kale and Lentil Curry

This hearty Green Kale and Lentil Curry recipe will hit the spot AND nourish you from the inside out! ?

Packed with fibre and protein-rich lentils and a healthy dose of Vitamin A, C and K from Kale, not only will this one pot wonder fill you up, but you’ll avoid any post-greasy meal guilt.

Preparation time : 10 minutes

Cooking time : 40 minutes

Serves : 4

Ingredients :

2 tbsp olive oil
1 brown onion, finely chopped
4 garlic cloves, crushed
3 tbsp curry powder
1 red chilli
2 cups water
1 can of unsweetened coconut milk
1 cup french lentils
10 kale leaves, roughly chopped
Cooked brown rice

Method :

Add the oil, onion, garlic and curry powder to a large pot. Once fragrant, add the water, coconut milk, lentils, and bring to the boil. Reduce to a simmer and stir for 30 minutes. Add more water if needed.
Stir in the kale and season to taste with salt and pepper. Serve on a bed of cooked brown rice top with fresh kale and fresh chilli. Naan bread is also a plus!

Recipe by A Better Choice

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August 8

Oven Roasted Eggplant, Pomegranate and Pecan Dip

Entertaining this weekend? Impress your guests with this dip that is simple to make, and packs in so much flavour!

This recipe was made in collaboration with our friend Chef Tom Walton!

Preparation time : 30 minutes

Serves : 4

Ingredients :

1 large eggplant
½ head garlic, in skin
4 tbsp olive oil + extra to drizzle
Salt, pepper
Small handful each flat parsley leaves roughly
Small handful coriander leaves, roughly chopped + extra to serve
1/3 cup pecans (or walnuts) toasted, roughly chopped
1 tbsp pomegranate molasses
1/3 cup natural yoghurt
2 tsp za’atar
½ pomegranate, seeds removed
Crisp flatbread to serve

Method :

Preheat an oven to 220C and line a baking tray with baking paper.
Cut the eggplant in half lengthways, brush each half with 2 tbsp of olive oil and season generously with salt and pepper and place onto the baking tray upside down. Wrap the garlic in foil and place beside the eggplant then roast them for 15 minutes, until the eggplant and garlic is soft.
Scoop the eggplant onto a chopping board, roughly chop and place into a mixing bowl. Place into a bowl and squeeze in the cooked garlic. Add the roughly chopped herbs, half the pecans and half the pomegranate drizzle in the remaining 2 tbsp olive oil, some salt, pepper and mix everything to combine.
Spoon the eggplant into a serving bowl, spoon over the yoghurt. Sprinkle with the za’atar, remaining pecans, pomegranate seeds and drizzle with a little more olive oil, pomegranate molasses and scatter with extra coriander. Serve with the flatbread as a dip or part of a larger meal.

Recipe by A Better Choice

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August 8

Breakfast Quesadilla

Looking for a delicious savoury breakfast that doesn’t take up too much time in the mornings?

Preparation time : 10 minutes

Serves : 1

Ingredients :

2 Eggs
1 Tortilla
¼ Cup Grated Cheese
¼ Red Onion
¼ Red Capsicum
Coriander
Salsa or Guacamole, for serving

Method :

Heat a large frying pan and olive oil over medium heat. Whisk together the eggs and add to the pan. Cook until they are set.
Add grated cheese on top of the egg and the tortilla.
Flip the tortilla once the egg is no longer sticking to the pan.
Top one side of the egg with onion and capsicum, then fold in half and cook for one minute, until the cheese has fully melted and the tortilla is golden brown.
Cut into three and enjoy with salsa or guacamole, or both.

Recipe by A Better Choice

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August 8

Mini Apple Hand Pies

Freshly baked apple hand pies will make your home smell like heaven, plus who doesn’t love a sweet treat with new season apples?

Preparation time : 1 hour 10 minutes

Serves : 6

Ingredients :

PASTRY

2 cups all-purpose flour
1 tbsp sugar
1 tsp salt
½ cup butter
1/3 cup ice water

APPLE FILLING

2 large apples
2 tbsp butter
1/3 cup sugar
2 tbsp cinnamon
1 tbsp brown sugar
¼ tsp salt
1 tbsp all-purpose flour
1 egg, beaten

Method :

For the pastry dough add flour, sugar, salt, and butter into a food processor. Pulse on and off until the flour mixture forms into small pieces. Drizzle ice water into the mixture. Continue to pulse for another minute.
Transfer dough onto a work surface. Knead out the dough and shape it into a smooth disc. Wrap the dough in plastic wrap and refrigerate for 1 hour.
For the apple filling, peel, core and cut the apples. Place apples into a large bowl filled with water.
In a saucepan, melt butter over medium heat. Stir in apples, cinnamon, sugar, brown sugar, and salt. Stir occasionally for 5 minutes. Stir in flour and continue to cook until apples are soft. Remove from heat and cool.
Preheat the oven to 200C. On a lightly flour surface roll out the dough and cut out dough into 6 circles. Place 1/3 cup of the apple filling into the centre of each circle. Fold over the dough and push down and seal the filling. Crim the edges using your fingers or a fork.
Brush egg over the top of the mini apple hand pies. Bake for 25-30 minutes.

Recipe by A Better Choice

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August 8

Chicken & Asparagus Bowl

Add a twist to your next chicken and rice dish with this Chicken and Asparagus bowl!

Preparation time : 1 hour

Serves : 4

Ingredients :

1 Bunch Asparagus, ends trimmed
2 tbsp Olive Oil
Salt & Pepper
1 Garlic Clove, crushed
1 tsp Paprika
1 tsp Dried Oregano
4 Cups Brown Rice, cooked
2 Avocadoes, sliced
1 Cup Cherry Tomatoes, halved

Method :

Preheat the oven to 200°C. Line a large baking tray with baking paper. Toss asparagus with 1 tbsp oil, and season with salt and pepper. Bake until the asparagus is tender.
Cut the chicken breasts in half, lengthwise, and season both sides of the chicken with garlic, paprika, dried oregano, salt, and pepper.
Heat the remaining oil in a large frypan over a medium heat. Add chicken to the hot frypan and cook until golden brown and cooked through. Remove from heat and let rest for 5-10 mins before slicing into strips.
In a blender, add mayonnaise, yoghurt, basil, parsley, chives, lemon juice, and garlic. Pulse until well blended, then season with salt and pepper, to taste.
Divide the rice between 4 serving bowls, top with half an avocado each, cherry tomatoes, cooked chicken, and roasted asparagus. Drizzle the dressing over each bowl and enjoy.

Recipe by A Better Choice

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August 7

Parmesan Thyme Air fryer Zucchini fries

There’s something about crunchy food that is so satisfying. Combine crunch with a hint of cheese and a soft sweet zucchini centre and you have the miracle that is Air-fried Zucchini Chips. We have tried to make these in the oven but there’s no comparison to the Air-fried version.

They are so more-ish we should have doubled the recipe as you can eat a lot of these without the heavy feeling left by their potato cousins. Any small zucchini will do, larger ones hold more water and may make the chips less crunchy.

Preparation time : 20 minutes

Serves : 4

Ingredients :

6 small zucchinis
1 cup of plain flour
2 whisked eggs
1 cup panko breadcrumbs
1/2 cup Parmesan cheese freshly finely grated
1 tsp garlic powder
1 ½ tsp fresh thyme leaves
Salt & pepper
olive oil spray

Method :

Cut the zucchini into fries approx 1 – 1.5cm thick.
In a shallow dish add flour & season with salt and pepper.
Whisk 2 x eggs in another shallow bowl.
In a third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder and thyme with a pinch of salt and pepper.
Dry freshly cut zucchini fries with a paper towel then roll in flour & shake off excess. Dip in egg & allow excess to drip off, then roll in the breadcrumb mixture.
Place crumbed fries on a plate and lightly spray with olive oil.
Working in small batches, place fries in a single layer inside the air fryer basket.
Fry for 7-10 minutes at 200 degrees until golden and crispy.
Remove from the air fryer and serve with a dipping sauce of your choice.

Recipe by A Better Choice

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August 2

Sesame Tofu Rice Bow

Do you like all things spicy?? You’ll love our new Sesame Tofu Rice Bowl served alongside lots of fresh chilli! This crispy tofu will have even meat eaters licking their lips!

Preparation time : 45 minutes

Serves : 4

Ingredients :

800g firm tofu, drained
4 tbs cornflour
2 tbs sesame oil
½ cup soy sauce
4 tbs water
4 tsp honey
2 tsp minced garlic
1 tsp rice wine vinegar
4 tsp cornflour
2 cups steamed brown rice
2 bunches broccolini, blanched
Red chillies, to serve
1 lime, cut into four segments, to serve
Fresh coriander leaves, chopped, to serve
Sesame seeds, to serve

Method :

Place the tofu onto a plate lined with paper towel. Place another paper towel on top and gently press down to squeeze out excess liquid. Replace the paper towels, then leave for 30 mins.
After 30 mins, slice the tofu into cubes and place in a large bowl. Sprinkle the 4 tbs cornflour on top and gently toss to ensure all the tofu is evenly covered.
In a large pan, heat the sesame oil over medium-high heat. Once the oil has heated, add the tofu to the pan and allow it to brown on all sides.
Meanwhile, whisk together the soy sauce, water, honey, minced garlic, rice wine vinegar and cornflour to make the sauce.
Once the tofu is brown on all sides and crispy, add the sauce to the pan. Allow it to thicken slightly, ensuring the tofu is evenly coated in the sauce. Then remove from the pan from the heat.
To assemble the bowls, put ½ cup cooked brown rice in each bowl. Then top with the tofu and broccolini. Garnish with red chilli, coriander, sesame seeds and lime. Enjoy!

Recipe by A Better Choice

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July 27

Grilled Asparagus, Snowpea and Butterbean Salad

This delicious, salad lets seasonal veg take centre stage. Serve as a stand-alone dish or is perfect as part of a larger meal with anything from seafood to meats and other veg-centric dishes. Try a little feta crumbled over if you like, it’s delicious.

Preparation time : 15 minutes

Cooking time : 15 minutes

Serves : 4 as part of a larger meal

Ingredients :

2 bunch asparagus, 3cm trimmed from end
200g snow peas, trimmed
4 tbsp extra virgin olive oil
Salt, pepper
1 x 400g tin butter beans, drained, rinsed
1/3 cup toasted almonds, roughly chopped
4 radishes, cut into small wedges
2 large handful mixed herbs (mint, coriander, dill), roughly chopped
Juice 1 lemon or 2 tbsp sherry vinegar

Method:

Preheat a BBQ or Grill plate over a high heat.
Toss the prepared asparagus and snow peas in 2 tbsp of olive oil and season with salt and pepper
Quickly grill for 2 minutes, turning throughout, to char them but leave them bright green.
In a mixing bowl, combine the grilled veggies, butterbeans, radish, herbs, almonds, and dress with remaining olive oil, lemon, and a little seasoning.

Recipe by A Better Choice

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July 26

KANZI® Apple Oat Balls

Kanzi-Apple-Bliss-Balls-2-hands-1-800x520

After the perfect afternoon snack to make this week? These KANZI® Apple Oat Balls are super easy to make and are a treat the kids will love!

Preparation time : 15 minutes

Serves : Makes 20

Ingredients :

1 KANZI® apple
3 pitted medjool dates, cored and chopped
100 g (1 cup) oats
90 g (1 cup) walnut pieces
25 g (1/3 cup) desiccated coconut
1 tsp cinnamon
1 tsp vanilla extract
Desiccated coconut for rolling

Method :

Add all ingredients into a food processor and blend until broken down. You want a little texture but it should easily form into balls.
Roll the mixture into 19 tablespoon size balls, and roll in coconut to coat.

Recipe by KANZI® / A Better Choice

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July 26

Air-fried Hasselback potatoes with leek, cheese and bacon

Satisfyingly crunchy Hasselback potatoes offer a perfect platform for all sorts of saucy, cheesy goodness. We’ve paired them with a classic Leek, Bacon and Cheese combination that never disappoints. These make an impressive side for when you are having dinner guests, or even a more-ish lunch when you are in the mood for something special.

Preparation time : 1 hour

Serves : 4 as a side

Ingredients :

4 medium sized potatoes (Best roasting varieties including Dutch Cream, Desiree are suitable)
1 leek (white part only)
½ cup Diced Bacon
½ cup Cheddar Cheese
½ cup Parmesan Cheese
2 tsp finely chopped fresh rosemary leaves
½ tbsp Butter
½ tbsp finely sliced chives
salt and pepper
Olive Oil spray

Method :

Wash and dry leek. Thoroughly wash and dry potatoes (cut out any large eyes but keep the skin on). Slice the whites of the leeks into 2-3 mm slices.
Cut potatoes by placing them between two wooden spoon handles (this will stop you from cutting all the way through the potato). Using a sharp knife, Cut 2 – 3mm thin slices horizontally across the potato stopping at the spoon handles.
Spray or baste with olive oil, allowing oil to penetrate slices, and sprinkle with rosemary, salt and pepper.
Turn the Air-fryer to 180C and cook potatoes for 20-30 minutes until brown and crisp on the outside and soft on the inside.
Meanwhile, add bacon to a small cold frypan and turn on to medium heat, cook until bacon crisps up. Add butter to the bacon to melt and remove the bacon from the pan, retain bacon-infused butter.
Over medium heat cook leek in the butter until soft and translucent and set aside
Remove potatoes from Air-fryer once done, gently spread the potato slices and stuff them with leek and cheese. Sprinkle extra cheese on top and return to the air-fryer.
Fry for another 5 minutes or until cheese is melting and bubbling.
Remove from Air-fryer and sprinkle with bacon and sliced chives.

Recipe by A Better Choice

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July 19

Rainbow Carrot Beet Salad with Yogurt Dressing

Add a pop of colour to your plate with our Rainbow Carrot Beet Salad with Cranberries and Yogurt Dressing! ? Great for enjoying with your favourite roasted protein or even on its own.

Preparation time : 20 minutes

Serves : 4 – 6

Ingredients :

6 kale leaves
2 beetroot, peeled
1 carrot, peeled
¼ red cabbage
½ cup dried cranberries
¾ cup Greek yogurt
2 tbsp lemon juice
1 clove garlic, chopped
1 tsp dijon mustard
1 tbsp olive oil
Salt
Pepper

Method :

Remove the inner ribs from the kale and cut into fine lengths. Finely shred the beetroots, carrot and cabbage using a mandolin with a julienne attachment. Season lightly with salt and pepper.
Combine the yogurt, lemon juice, garlic, mustard, olive oil, salt and pepper in a blender until smooth.
Toss the salad before serving and drizzle the dressing over the top.
Sprinkle with dried cranberries.

Recipe by A Better Choice

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July 19

Broccoli & Kale Pesto Pasta

If you’re wanting to add more green Veg into your day, look no further than our Broccoli & Kale Pesto Pasta ? It’s a great meal prep dish – perfect as a healthy lunch for the week ahead.

Preparation time : 25 minutes

Serves : 4

Ingredients :

400g dried pasta
80g rocket
1 head of broccoli
2 tbsp pine nuts
70g kale, leaves only
15g fresh basil leaves
2 garlic cloves
20g parmesan
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
60ml olive oil
Pine nuts, toasted, to serve
1 lemon, sliced into four wedges
Feta cheese, crumbled, to serve

Method :

Chop the kale leaves and chop the broccoli into small-medium florets.
Over a high heat, bring a large pot of salted water to the boil. Next, add the pasta and cook until al dente. Once the pasta is done, reserve ¼ cup of the cooking water then drain.
Meanwhile, place the pine nuts, broccoli florets, olive oil, kale leaves, basil, garlic, lemon juice, and lemon zest into a food processor and blitz until a pesto forms.
Toss the pasta in the pesto, adding some of the reserved cooking water, if desired.
Finally, toss through the rocket, then divide the pasta between 4 bowls. Garnish with toasted pine nuts, crumbled feta cheese and lemon wedges.

Recipe by A Better Choice

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July 12

Banana Split

Banana Split… need we say more? The ultimate comfort dessert. Sweet, caramelised bananas topped with crushed nuts and ice cream – YUM! ?

Preparation time : 20 minutes

Serves : 4

Ingredients :

70g butter
6 bananas, peeled and halved lengthways
½ cup brown sugar
¼ cup thickened cream
½ cup walnuts, roughly chopped
White chocolate, grated or finely chopped
Vanilla ice cream, to serve

Method :

In a large pan, melt 20g butter over a high heat. Cook the banana in batches, cut side down for 2-3 mins or until they are golden and caramelised.
Transfer the bananas to plates, cut side up to show off the beautiful, caramelised bananas.
Bring the sugar, cream and remaining 50g butter to a boil over a medium-high heat. Boil for 2 mins, stirring, until the sauce has thickened slightly.
Top the bananas with ice cream, sauce, walnuts and grated/finely chopped white chocolate. Serve immediately.

Recipe by A Better Choice

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July 12

Roast Carrot, Beetroot & Lentil Salad

This is the winter salad of your dreams! Our Roast Carrot, Beetroot & Lentil Salad features delicious roasted baby carrots and beetroot on a bed of fresh rocket. This dish will definitely impress your dinner guests!

Preparation time : 50 minutes

Serves : 8

Ingredients :

4 small beetroots, ends trimmed and washed
2 bunches of baby carrots, tops trimmed and washed
¼ cup olive oil
400g can lentils, rinsed and drained
100-150g rocket, washed
50g goat’s cheese
1 tbsp pumpkin seeds

Method :

Preheat oven to 180°C (fan-forced) and line a tray with baking paper.
Wrap the beetroots in foil and place onto tray. Place the carrots onto the same tray, then drizzle with 1 tbsp olive oil. Season with salt and pepper.
Bake in the oven for 30 mins, or until tender. Allow veg to cool slightly.
While the veggies are roasting, heat 1 tbsp of oil in a large fry pan over a high heat. Cook the lentils for 10 mins, stirring, until they’re crispy, then set aside.
Peel the beetroot and cut into thick wedges. Arrange rocket on a serving platter, then top with the carrots and beetroot. Crumble over the goat’s cheese, and drizzle over the remaining oil. To finish, top with the crisp lentils and pumpkin seeds.

Recipe by A Better Choice

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July 6

5 fruit & veg faves to help solve the headache of school lunch boxes

Trying to decide what to put in the school lunch boxes is a daily headache for most parents, let alone finding a plastic container and matching lid in the morning rush.

Gone are the days, when a simple Vegemite sandwich and apple would pass muster. Nowadays, with food allergies on the rise and nutrition advice coming at us from all angles, many parents feel the pressure to create chef-standard school lunches that tick all the boxes for being healthy, fun and tasty.

With the average child spending 13 years at school, that’s an awful lot of school lunches that need to be created, but thankfully, with a little planning and a trip to Zone Fresh, you can help your children be ‘top of the grade’ when it comes to a healthy and delicious packed lunch.

Marvellous mandarins

How good and tasty are imperial mandarins right now? Originating in Australia, imperial mandarins are easy to peel, travel well, contain very few seeds and have a sweet refreshing flavour that most kids love. Make sure you look for mandarins that have a glossy skin and fine texture. Fruit should feel heavy for its size which indicates good juice content. The puffy appearance and feel is a normal feature of the fruit.

An apple a day

As the old saying goes: an apple a day keeps the doctor away. Apples are Australia’s second-most popular fruit – and with 12 varieties grown here – there are plenty to choose from. Aussie farmers grow a whopping 1.6 billion apples each year, and we eat 200 million kilos a year.

If you have fussy eaters you can always try grating apples and making delicious apple and cinnamon muffins, but most children love the crunchy, sweet flavour of apples and they make a great after school snack too.

Banana bender

Nutritionists describe bananas as a complete meal for a reason. Packed with potassium, fibre and a host of vitamins as well as folic acid, bananas are a low GI snack that will help keep young brains ticking over well past morning tea, and into the afternoon.

Bananas are convenient, rich and sweet, but if your children screw up their noses at the idea of a banana in the lunchbox, you can always try hiding them inside banana choc chip muffins or a loaf of raspberry and banana bread. Oh, and make sure you save a slice for Mum or Dad.

Munch and Crunch on carrot and celery

Kids love their treats, and they know how to nag for them! But studies show more than 9 out of 10 Aussie children don’t eat the recommended daily serves of vegetables.

Getting children used to eating veggie sticks in their lunch box can help boost the daily vegetable quota. Carrots and celery sticks make an easy fuss-free morning tea snack.

If they need some encouragement, add a tasty healthy dip. Apparently, children need to try new fruits and vegetables up to eight or nine times before they are liked or accepted. So, keep trying and hopefully the daily lunch box battle will become a little easier.

Find yummy new treats and healthy food for your little ones in-store or shop online.

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