Latest News and Recipes - Zone Fresh Blog

February 27

Healthy Chicken Nachos

It’s nacho night! We can guarantee these Healthy Chicken Nachos will be a hit with the whole family!

_______________________________________________________________________________________________

Time : 15 minutes

Serves : 4

Ingredients :

¾ pack of corn chips
¾ cup grated cheese
1-2 chicken breasts, cooked and shredded with a fork
2 tomatoes, diced
½ onion, thinly sliced
½ can black beans, drained
1 small can of corn
Jalapeno, sliced (optional)
Sour cream, to serve
Guacamole, to serve

Method :

Pre-heat grill oven.
Spread corn chips evenly in an oven proof dish. Sprinkle half of the cheese over the corn chips.
Evenly spread remaining ingredients on top; chicken, tomatoes, red onion, black beans and corn.
Place under grill for a few minutes or until the cheese is melted.
Take out of oven. Top with sliced jalapeno if desired. Serve with sour cream and guacamole.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

February 22

Carrot Cake Smoothie

Fresh carrot, banana and dates are the key ingredients of our new Carrot Cake Smoothie and they make for a deliciously creamy snack! If you love carrot cake, then you’ll adore this smoothie!

_______________________________________________________________________________________________

Time : 5 minutes

Serves : 2

Ingredients :

2 large ripe frozen bananas
2 small carrots, chopped
2 pitted dates
½ tsp ground cinnamon
1 tsp vanilla extract
2 tsp fresh grated ginger
2 pinches ground nutmeg
1-2 cups milk
2 scoops protein powder (optional)

Method :

Add all ingredients to a blender and blend until the mixture is smooth and creamy. Add more milk (or water) if necessary, to encourage blending.
Serve as is in two serving glasses, or garnish with shredded carrot, shredded coconut, and your favourite nuts or granola.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

February 22

These Pasties are a tried and true way to get the kids to eat more veggies! Using the Blenditarian method blending 50% Mushrooms + 50% Beef mince, these pasties are a delicious way to add a nutritional kick to a classic favourite!

_______________________________________________________________________________________________

Time : 40 minutes

Serves : 12

Ingredients :

250g mushrooms, finely chopped
250g beef mince
1 tbsp olive oil
½ onion, diced
1 cup mixed vegetables (fresh or frozen)
1 beef stock cube
1 tbsp tomato paste
1 tbsp worcestershire sauce
2 tbsp water
¼ tsp salt
¼ tsp white pepper
3 sheets frozen shortcrust pastry, thawed
1 egg

Method :

Preheat oven to 180℃ and line two baking trays with baking paper.
Place oil in a large frying pan over medium heat. Add onion and cook, stirring for 2-3 minutes or until softened.
Add mushrooms and mince to the pan and cook, stirring for 3-4 minutes or until the mince is mostly cooked. Add the vegetables to the pan and cook, stirring for a further 2-3 minutes.
Add the stock cube, tomato paste, worcestershire sauce and water to the pan. Stir to combine. Reduce heat to low and simmer and 5 minutes for the sauce to reduce and thicken.
Season to taste with salt and pepper.
Cut each sheet of pastry into quarters or use a round cutter to cut 4 rounds from each sheet.
To make the pasties, place a heaped dessert spoon of the beef and vegetable mixture in the center of each piece of pastry then fold in half and crimp the edges together with your fingers or a fork.
Transfer the pasties to the prepared baking trays.
Place egg in a small bowl and lightly whisk. Use a pastry brush to glaze the top of each pastie.
Bake for 15-20 minutes or until golden brown.
Allow to cool for 5 minutes before serving.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

February 15

Loaded Veggie Ravioli

Made to quell those weeknight hunger pangs that only moreish food will satisfy, you’re going to reach for seconds after trying our Loaded Veggie Ravioli. ?

Packed with colour, crunch and bursts of flavour, this deceptively healthy dish is sure to be a hit with the entire family.

_______________________________________________________________________________________________

Ingredients :

1 sweet potato
Corn on the cob
1 capsicum
Half a red onion
Handful of rocket
Fresh Pesto
Veggie Ravioli
Feta, to garnish

Method :

Pre-heat your oven to 180°C. Wash and chop the sweet potato into dice size pieces and remove the outer layer from the corn cob. Place the sweet potato and corn on a lined baking tray. Roast in the oven for 45 minutes or until fork tender.
Set a pot of salted water to boil. Once boiling add the ravioli and reduce the heat. Let cook for 5 minutes uncovered.
In the meantime, roughly chop the capsicum and red onion and add to a fry pan on low heat. Add the pesto and let simmer. Once the sweet potato and corn is ready remove from the oven. Cut the corn off the cob and add into the sauce along with the sweet potato and rocket.
Drain the ravioli and add to the sauce. Top with feta, serve hot or cold!

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

February 15

Chicken & Berry Pasta Salad

Oh berry nice! This flavourful Chicken and Berry Pesto Pasta Salad will be your new summer favourite using succulent strawberries and bursting blackberries!

_______________________________________________________________________________________________

Ingredients :

2 cups dry pasta
2 chicken breasts, diced and cooked
2 cups baby spinach, chopped
1 cup strawberries, hulled and quartered
1 cup blackberries
½ cup bocconcini
Salt and pepper, to taste
2 tbs pesto
2 tbs white wine vinegar
1 tsp honey

Method :

Cook the pasta according to the packet directions. Once cooked, rinse pasta under cold water and drain. Add the pasta to a large serving bowl.
Add the chicken, spinach, strawberries, blackberries, and bocconcini to the bowl with the pasta. Season generously with salt and pepper and toss gently.
In a small bowl whisk together the pesto, white wine vinegar and honey. Drizzle the dressing over the pasta salad and toss to coat. Adjust seasoning if necessary and then serve!

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

February 7

Frozen Yoghurt Bites

After a healthy after-school snack? Our Frozen Yoghurt Bites have you sorted! ????????

Packed with fresh berries and low in sugar, these little guys are easy to prep and will have the kids racing to get home!

_______________________________________________________________________________________________

Ingredients :

1 cup berries, chopped into small pieces
1 cup full-fat Greek yoghurt
1 cup granola
2 tbs honey

Method :

Line a mini muffin tray with mini muffin liners, or place them onto a plate.
In a bowl, mix together the granola and honey to form a sticky mix.
In the bottom of each muffin liner, pack in some of your granola mix to form a base.
In a separate bowl, mix together your berries and Greek yoghurt. Top each granola base with some of this yoghurt mix.
Freeze until solid (around 2 hours).

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

February 6

Plum and Peach Bruschetta

Plums and Peaches are in season and more delicious than ever! What better way to use them than in a yummy bruschetta?

_______________________________________________________________________________________________

Ingredients :

2 peaches
6 plums
Bunch of mint leaves
Baguette
50g Chia seeds
Mascarpone cheese
Raw sugar

Method :

Start by cutting the plums and the peaches into quarters and set aside
Mix mascarpone cheese with raw sugar and vanilla in a bowl and set aside
Cut the baguette into medium sized slices diagonally
Place baguette into the toaster until bread is slightly charred

Assembly

Take the toasted pieces od bread and the mascarpone mixture. Spread the mascarpone generously to coat the slices of bread.
Take the plums and peaches and place on top of the mascarpone
Garnish with mint leaves and serve

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

February 1

Pineapple and Lemon Frozen Yoghurt

This light and fresh pineapple and lemon frozen yoghurt is perfect for those hot Summer days! With just four ingredients, it’s a super simple recipe that the whole family will love, and with honey being the only sweetener, it’s a dessert you can enjoy guilt free! It can be stored in the freezer for up to a month…if it lasts that long of course!

_______________________________________________________________________________________________

Ingredients :

2 cups of pineapple chunks
1/4 cup Greek yoghurt
2-3 tablespoons honey
1-2 teaspoons lemon juice

Method :

Slice pineapple in half and score flesh with a knife
Remove flesh cubes using a spoon and place in freezer for a few hours or until frozen.
Place frozen pineapple into blender.
Add honey and yoghurt to blender and blend until smooth and creamy. Adjust the honey amount depending on the sweetness of your pineapple.
Pour mixture into an airtight freezable container and freeze for a minimum of 6 hours but preferably overnight.
Serve out scoops into bowls or serve in a hollowed-out pineapple shell for a bit of fun!

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

February 1

Cauliflower, Zucchini & Halloumi Fritters

This quick and easy recipe is a great way to add in more veggies into your life, and the best part? They’re so easy to make and even the kids will love them!

_______________________________________________________________________________________________

Ingredients :

½ Head Cauliflower, grated
2 x Zucchini, grated
1 x block 225g Haloumi, grated
1 Cup Self-raising flour
4 x Eggs
Canola oil (or other preferred oil) to fry
Salt and Pepper

Method :

In a large mixing bowl, combine Cauliflower, Zucchini and Halloumi and toss to combine. In a separate bowl, mix the eggs together to combine.
Add eggs into the vegetable mixture. Stir to combine.
Add flour into wet mixture and stir to combine. Mixture should resemble thick pancake batter.
Add 1 Tbsp of oil to a warm frypan on medium heat. Add mixture in even portions to the frypan to cook, flipping when each side is browned. Work in batches until all the batter is cooked.
Serve warm with a side salad of your choice.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 25

Caprese Garlic Bread with Prosciutto

Garlic bread but make it ✨ fancy ✨

Our new Caprese Garlic Bread with Prosciutto is the ultimate entertainer’s dish. Your lunch or dinner guests will love it, and you’ll love how easy it is to prepare!

_______________________________________________________________________________________________

Ingredients :

85g prosciutto, torn
¼ cup olive oil
3 tbsp apple cider vinegar
2 tsp honey (or maple syrup)
Salt and pepper, to taste
Chili flakes (optional)
225g fresh burrata cheese
2 cups cherry tomatoes, halved
1 cup fresh basil, thinly sliced
6 tbsp salted butter
½ cup feta cheese, crumbled
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
1 loaf ciabatta bread, halved lengthwise
2 cloves garlic, halved

Method :

Preheat the oven to 200°C. Line a baking tray with baking paper. Arrange the prosciutto in an even layer. Transfer to the oven and cook for 8-10 mins, until the prosciutto is just crisping up.
In a bowl, whisk together the olive oil, vinegar, honey, salt, pepper, and chili flakes (if using). Next, add the tomatoes and basil, tossing with the dressing.
In a bowl, mix together the butter, feta, thyme, parsley, and a pinch of salt and pepper.
Set a grill pan to medium-high heat. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 mins or until light grill marks appear. Remove and rub each half with 1 garlic clove, then spread the butter mix onto the grilled bread. Return to the grill and cook, cut side up until warmed through, around 3-5 mins.
Break the burrata cheese over the warm grilled bread. Spoon over the tomatoes, top with fresh basil, prosciutto, and extra crumbled feta.
Slice and serve!

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 25

French Toast Ravioli

We know you’ve eaten Ravioli, but have you tried French Toast Ravioli?!

A fun twist on a breakfast classic, this recipe is packed with fresh seasonal fruits like strawberries, blueberries and bananas for a naturally sweet and satisfying start to your morning.

A great dish for the kids – these are sure to be a hit!

_______________________________________________________________________________________________

Ingredients :

Banana
Blueberries
Strawberries
Peanut butter
Cinnamon dust
1/ 2 cup oat milk
1 egg
Maple syrup
Bread, rolled and cut into squares

Method :

Roll the bread flat with a rolling pin, remove crust and cut it into squares.
Spread the peanut butter and put a slice of banana on ½ of the squares. Put the remaining squares on top. Use a fork to pleat the edges.
Combine the milk, egg, and cinnamon in a bowl. Dip the French toast ravioli in the mixture.
Bring a pan to medium heat. Cook the French toast for 2-3 minutes on each side or until golden brown. Top with banana, blueberries, strawberries, and maple syrup

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 17

Lemongrass Infused Salmon with Garlic Veggies

Lemongrass-Infused-Salmon-w-Garlic-Veg-800x520

Looking for a new dinner recipe? Try out our aromatic Lemongrass Infused Salmon with Garlic Veggies ! It’s flavour packed and sure to impress.

_______________________________________________________________________________________________

Ingredients :

2 tins coconut milk
2 stalks lemongrass
5 garlic cloves
2 carrots
150g snow peas
1 ½ cups jasmine rice
4 kaffir lime leaves
2 zucchini
4 salmon fillets
Olive oil
½ tsp salt
1 ½ cups water
2 tbsp soy sauce

Method :

Combine the coconut milk, water and salt in a medium saucepan and bring to the boil over a high heat. Add in the jasmine rice, stir and cover with a lid and reduce the heat to low. Cook for 12 mins, then remove the pan from the heat and keep covered until the rice is tender and all the liquid is absorbed (around 10 more mins).
Finely chop the lemongrass stalks, kaffir lime leaves and garlic. In a medium bowl, combine the lemongrass, kaffir lime, ½ of the garlic, 2 tbsp olive oil and soy sauce. Mix well, then add the salmon fillets and toss to coat. Set aside.
Thinly slice the carrot and zucchini. Roughly chop the Asian greens.
Drizzle olive oil in a medium fry pan over a medium-high heat. Once the oil is hot, add the carrot and zucchini, tossing, until softened. Add the Asian greens and cook until just wilted. Add the remaining garlic and cook until fragrant. Season with salt and pepper and transfer to a medium bowl. Cover to keep warm.
Return the fry pan to the stove, and drizzle olive oil over a medium-high heat. Once the oil is hot, add the salmon, skin-side down and cook until just cooked through.
Serve the coconut rice, salmon and garlic veggies between four serving plates. Spoon over any remaining sauce from the pan. Enjoy!
This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 17

Mushroom Tart

Pick up some fresh Aussie Mushrooms and try this delicious Mushroom Tart! This recipe is super simple and is done in under 30 minutes!

_______________________________________________________________________________________________

Ingredients :

250 g Swiss Brown Mushrooms, sliced
150 g White Button Mushrooms, sliced
1 brown onion, diced
4 garlic cloves, diced
1 puff pastry sheet
60 g cheddar cheese, grated
3 tbsp olive oil
Handful chopped parsley
Salt and pepper to taste

Method :

Preheat the oven to 200C
Sauté onions in 2 teaspoons of the olive oil until translucent, then add the garlic and cook down together.
Add the sliced mushrooms and sauté on high heat. Once mushrooms are starting to brown, add an extra teaspoon of olive oil and season with salt and pepper. Remove from heat and allow the mixture to cool.
Thaw the puff pastry sheet and place it on a baking tray with baking paper. Lightly score a 2cm square border around the puff pastry sheet, making sure not to cut all the way through. Using a fork, poke a few holes in the middle of the pastry.
Add the grated cheese to the middle of the pastry and top with the sauteed mushrooms. Spray the border with olive oil spray, or alternatively, brush the border with an egg wash.
Bake for 15-20 mins until golden brown. Top with chopped parsley, cut into 4 squares and enjoy your crispy Mushroom Tart!

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 17

Fig & Prosciutto Tart

Our new Fig and Prosciutto Tart is a sight for sore eyes and a treat for hungry tummies! Fig and prosciutto are a match made in heaven. Add in some puff pastry, rocket and a balsamic glaze and you’ve got yourself one fancy dish!

_______________________________________________________________________________________________

Ingredients :

1 sheet frozen puff pastry
60g rocket
4 figs, quartered
6 slices prosciutto, torn
1 tbs balsamic glaze

Method :

1. Preheat oven to 200°C. Line a baking tray with baking paper. Place puff pastry onto baking tray. Attach 1 edge of the whole sheet to remaining sheet to create a rectangle.
2. Bake in the oven for 20 mins or until golden brown and puffed.
3. Place the puffed pastry onto a serving platter. Top the tart with rocket, figs and prosciutto. Drizzle balsamic glaze on top.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 16

Mango and Sesame Coleslaw

Mango & Sesame coleslaw is loaded with fresh vegetables and sweet tasting of mangoes – perfect for Summer !

_______________________________________________________________________________________________

Ingredients :

4 mangoes
2 tbs sesame seeds
2 large carrots, peeled, grated
6 green onions, thinly sliced
1/4 small green cabbage, finely shredded
1/2 cup olive oil
1/4 cup fresh orange juice
2 teaspoons caster sugar
1 teaspoon Dijon mustard
1 tablespoon tahini

Method :

1. Cook sesame seeds in a frying pan over high heat, stirring, for 4 minutes or until golden. Cool.

2. To make the dressing, combine all ingredients, and salt and pepper in a screw-top jar. Shake well.

3. Prepare mangoes by slicing off each cheek and cutting a lattice pattern in the flesh of each cheek, without cutting through the skin. Turn cheeks inside out, remove mango cubes and place in a bowl.

4. Add carrots, onions, cabbage, sesame seeds and dressing to mangoes. Toss gently. Serve.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 16

Mini Rainbow Vegetable Pita Pizzas

What’s better than a rainbow in the sky? A rainbow on a pita! Below is a recipe for mini rainbow pitas that will make you and your insides smile! These pitas are a great way to use up veggies you have in the fridge. From broccoli and corn to tomatoes and onion, the possibilities are endless!

_______________________________________________________________________________________________

Ingredients :

1 pack of wholemeal pita bread
½ cup tomato paste
Around 4 cups of chopped coloured veggies (we used broccolli, green capsicum, cherry tomatoes, eggplant)
Grated cheddar cheese
Optional italian herbs

Method :

Preheat oven to 200℃
Lay pita bread on two baking trays (or one if you can fit them all). Spread the tomato paste evenly over each pita bread, then layer the veggies in a rainbow pattern. Add optional toppings here.
Bake in the oven for 15-20 minutes, or until the veggies are cooked and the pita is crunchy.
Remove pita circles from the oven, slice and serve warm!

January 13

Cherry Tomato and Basil Tart

Ready for the easiest cheesy tomato tart ever? Loaded with fresh mozzarella, pecorino romano and juicy pops of cherry tomato and topped with fresh aromatic basil, this recipe is one you won’t want to miss!

This recipe was made in collaboration with our friend Adrian (Melbourne Food Nerd)!

_______________________________________________________________________________________________

Ingredients :

400g cherry tomatoes
300g fresh mozzarella
1 1/2 sheets of puff pastry
Handful of basil
Pecorino romano
1 tbsp oregano
Salt and pepper to taste

Method :

Preheat oven to 180 degrees
Defrost pastry sheets
Grate the fresh mozzarella
Wash and cut cherry tomatoes
Add pastry to greased tart/pie tin, covering the edges and cutting off any excess
Poke holes in the pastry with a fork
Cook for 10 minutes in the oven
Layer the mozzarella and cherry tomatoes onto the pastry. Grate pecorino romano over the top and season with salt and pepper
Cook for a further 15 minutes or so in the oven until the cheese is melted and the pastry is cooked through
Serve with fresh basil!

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 10

Sticky Miso and Chilli Grilled Mango

We’re taking full advantage of the season’s sweetest stone fruit with this recipe for Grilled Sticky Mango!

An Asian-inspired unique starter that boasts the perfect balance of sweet, spicy and umami-rich flavours, you’re going to want to grab a few of these for your plate.

_______________________________________________________________________________________________

Ingredients :

4 ripe mangoes
2 tbsp miso paste
1 1/2 tbsp soy sauce
2 tbsp honey
1 red chilli, finely chopped
1 bunch spring onion, finely sliced
Cashews, chopped

Method :

Preheat the grill on high.
Slice mango to separate the cheeks from the seed with the skin on. Slice a criss-cross pattern into the mango cheek flesh and place on a large baking tray.
Mix together the miso, soy sauce, honey and chilli in a small bowl. Brush mango cheeks with the mixture.
Spray mango cheeks with olive oil spray. Place under grill for 5 – 10 mins, pulling them out occasionally to baste with more miso mixture. Mango will be ready once sticky and golden.
To serve: place mango cheeks on a serving platter. Garnish with spring onion, extra chilli slices and cashews.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 10

Sweet Potato ‘Toast’

Ditch the Sourdough and up your brekkie game with this lower-carb, nutrient-packed Sweet Potato ‘Toast’ recipe! ????

Customise with your toppings – there are no limits! One even the kids will enjoy.

_______________________________________________________________________________________________

Ingredients :

1 large sweet potato
1 avocado
2 tbsp lemon juice
Salt
Cherry bocconcini, sliced
Lemon zest, for garnish
2 tbsp parsley, finely chopped
Chilli flakes, for garnish
Honey, to drizzle
Olive oil, to drizzle

Method :

Preheat the oven to 200 C.
Line a tray with baking paper.
Slice the sweet potato lengthwise into 1cm thick slices. Place these on the lined tray.
Lightly spray with olive oil and sprinkle with salt.
Bake for 30 mins or until soft when pricked with a fork.
Meanwhile, mash together the avocado, lemon juice and salt.
Once the sweet potato is cooked, spread with avocado and top with bocconcini, honey, parsley, chilli flakes, olive oil and salt.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 3

Beef Zucchini Noodles

A healthy alternative, why not try out our low-carb Zucchini Noodles with Beef!

Hearty and satisfying, we love creating this recipe as a fresh alternative to a Korean BBQ Bowl or Bolognaise.

_______________________________________________________________________________________________

Ingredients :

4 zucchinis
3 spring onions
1 chili
3 minced garlic
1 tbsp olive oil
1 tbsp sesame oil
1 tbsp grated ginger
1 tsp sriracha
1/3 cup soy sauce
500g beef strips
sesame seeds, to garnish

Method :

In a small bowl, whisk together sesame oil grated ginger, minced garlic, Sriracha and soy sauce.
In a medium high heat skillet add the olive oil. Add the beef strips and cook until browned
Use a vegetable spiraliser to turn the zucchinis into noodles. Stir in zucchini noodles, with spring onions (save some for garnishing) and soy sauce mixture, allowing to simmer until heated through, about 2 minutes.
Dish up and garnished with sesame seeds, spring onions and fresh chilli.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 3

Vietnamese Chicken and Mushroom Mince Patties with Vermicelli Salad

Kick off your journey to becoming a Blenditarian with these Vietnamese Chicken and Mushroom Mince Patties with Vermicelli salad! A great meal for the upcoming summer season for all to enjoy.

_______________________________________________________________________________________________

Ingredients :

VIETNAMESE CHICKEN PATTIES

125g mushrooms, grated
375g chicken mince
2 shallots, finely chopped
2 sprigs coriander, finely chopped
½ red chilli, deseeded and finely chopped
1 egg
⅓ cup rice flour
1 tbsp peanut oil

VERMICELLI SALAD

125g dried vermicelli noodles
1 large carrot, peeled and grated or cut into matchsticks
1 Lebanese cucumber, sliced
3 shallots, sliced
¼ bunch coriander, roughly chopped
⅓ cup mint leaves, roughly chopped

DRESSING

Juice and zest of 1 lime
¼ cup fish sauce
2 tbsp rice vinegar
1 clove garlic, crushed
2 tbsp brown sugar
¼ large red chilli, finely chopped

Method :

Add the ingredients for the chicken patties to a large bowl. Mix to combine then roll into 12-14 patties. Keep your hands wet when rolling the patties as the mixture will be quite sticky. Cover and refrigerate until ready to cook.
Fill a small saucepan with water and bring to a boil. Place the vermicelli noodles in the boiling water and allow to cook for 2-3 minutes. Remove the noodles from the water and rinse under cold running water. Set aside in a large bowl and allow to cool.
In the meantime, prepare the dressing by combining the ingredients for the dressing in a glass jar of jug. Shake or stir to combine.
Assemble the salad by adding the carrot, cucumber, shallots and herbs into the bowl with the vermicelli noodles. Add the dressing and toss to coat.
Heat oil in a large frying pan over medium heat. Cook chicken patties for 4-5 minutes on each side.
Serve the chicken patties on a bed of the vermicelli salad.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

December 28

Callum Hann’s Spiced Cherry Tiramisu

Callum’s Spiced Cherry Tiramisu adds fresh cherries for a seasonal twist to this classic dessert!

_______________________________________________________________________________________________

Ingredients :

400g Cherries, poitted and halved
1 Cinnamon quill
1 Tbsp brown sugar
2 Tbsp water
⅔ Cup mascarpone
⅔ Cup reduced-fat Greek yoghurt
2 Teaspoons vanilla bean extract
8 Sponge finger biscuits
200mL Espresso coffee
20g Dark chocolate, grated

Method :

Combine cherries, cinnamon quill, brown sugar and water in a small saucepan over medium heat. Cook for 4-5 minutes or until cherries have slightly softened. Set aside to cool.
Fold together mascarpone, yoghurt and vanilla in a medium bowl.
To construct the tiramisu, dip the biscuits into the coffee and place in the bottom of four small glass tumblers to create a full layer. Spoon over a layer of cherries and mascarpone mixture. Repeat biscuit, cherry and mascarpone layers.
Sprinkle over grated chocolate prior to serving.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

December 28

Lime Chicken with Mango Salsa

Zesty, sweet, spicy and oh-so-satisfying, this dish makes for great meal prep, plus it’s packed with nutrients to keep you full all day long.

_______________________________________________________________________________________________

Ingredients :

4 boneless chicken breasts
¾ cup + 1 tbsp orange juice
½ cup olive oil
1/3 cup + 2 tbsp lime juice
1 ½ teaspoon lime zest
1 tablespoon honey
1 ¼ teaspoon cumin
2 ½ tablespoons soy sauce
2 teaspoons minced garlic
½ cup roughly chopped coriander
1 ripe diced mango
1 ripe diced avocado
1/4 cup diced red onion
1/4 cup diced capsicum
1 tablespoon diced jalapeno
Salt
Pepper

Method :

Whisk together 3/4 cup orange juice, ½ cup olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon cumin, 2 tablespoons soy sauce, minced garlic, 1/4 cup roughly chopped coriander in a medium-sized bowl. Season with salt and pepper to taste.
Put aside 1/2 cup of the marinade mix, and pour the rest into a large resealable bag.
Pound the chicken to even thickness or slice in half to get evenly sized pieces and place in the bag with the rest of the marinade. Place the bag in the fridge for 30 minutes to 8 hours. Make sure to flip the bag halfway through.
Add 1 tablespoon of oil to a skillet and then place the marinated chicken on the grill.
Grill for 10-12 minutes or until chicken juices run clear and internal temperature is at 75 degrees C. Flip the chicken halfway through and brush it generously with the left over 1/2 cup marinade.
Mix together the mango, avocado, red onion, capsicum, jalapeno, 1 tablespoon orange juice, 2 tablespoons lime juice, 1/2 teaspoons lime zest, 1/4 cup roughly chopped coriander, 1/2 tablespoons soy sauce and 1/4 teaspoon cumin in a bowl. Season with salt and pepper to taste.
Serve the cooked chicken over a bed of rice or quinoa and add a portion of the salsa on top.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

December 23

Honey Carrots and Parsnip with Garlic Yogurt

Honey-Carrots-and-Parsnip-with-Yogurt-800x520

Roasted veg makes for an essential Christmas dinner side dish, so why not try out our sweet and tender Roasted Carrots with Garlic Yoghurt! ????

_______________________________________________________________________________________________

Ingredients :

4 baby carrots peeled, sliced lengthways
4 parsnips peeled, sliced lengthways
2 tbsp olive oil
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin
¼ tsp paprika
Salt
Pepper
150g Greek yogurt
1 clove garlic, minced
Pumpkin Seeds
Honey
1 bunch of parsley

Method :

1. Preheat the oven to 230 degrees C.

2. Spread the carrots and parsnip out onto a large baking sheet. Drizzle with olive oil.

3. Combine the spices, salt, and pepper in a small dish and sprinkle over the carrots. Gently toss the carrots in the oil and seasoning.

4. Roast for 20 minutes until tender and the edges are slightly charred.

5. Whisk together the yogurt, 1/3 tbsp of olive oil, garlic, salt, and pepper.

6. Spoon the yogurt sauce over the carrots. And finish with a drizzle of honey and a sprinkle of parsley and pumpkin seeds.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

December 21

Ham Glazes

HAM GLAZES

SPICED HONEY & ORANGE

You’ll need

¾ cup orange juice

½ tsp nutmeg

1 cup honey

1 cup orange marmalade, sieved

¼ cup grand marnier or whisky

Method

Combine the orange juice, nutmeg, honey, orange marmalade and grand mariner into a small saucepan and heat over a low heat until ingredients have dissolved and continue to simmer until liquid is reduced by half.

Place the prepped ham into a large baking dish and brush with the glaze.

ORANGE MUSTARD

You’ll need

1 whole orange, zest and juice

1 whole orange cut in half and sliced. Remove pith and any seeds

60g Dijon mustard

150g brown sugar

300ml sweet red wine

Method

Place the orange zest, orange juice, Dijon mustard and brown sugar into a stainless steel bowl and mix well

Decorate the prepped diamond cut ham with the sliced oranges and the cloves.

Place the glazed ham in a baking dish and pour in the sweet wine around the ham

Carefully brush the glaze over the ham

Baste the ham with the whiskey glaze every 20 minutes.

BRANDIED CHERRY

You’ll need

500ml chicken stock

300g cherry jam

300g frozen red currents

100ml brandy

60ml apple cider vinegar

60g Dijon mustard

100ml maple syrup

freshly ground pepper

Garnishes: fresh cherries, fresh sage sprigs

Method

Place the prepped ham in a roasting pan and add ½ the chicken stock to pan.

Stir together the remaining chicken stock and the remaining ingredients in a saucepan and bring it to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring constantly for 5 minutes or until mixture is slightly reduced.

Cover and chill half of cherry mixture until ready to serve.

Brush ham with half of cherry mixture.

PLUM & POMEGRANATE

You’ll need

1 cup pomegranate or black current juice

1 cup sugar

1 cup plum jam

1/2 tsp mixed spice

1 cup pomegranate seeds

Method

In a medium saucepan place the juice, sugar, plum jam and mixed spice. Bring to the boil stirring. Allow to simmer until liquid has reduced by half.

When serving decorate the ham with pomegranate seeds.

December 21

Holiday Pavlova Wreath with Berries & Pistachios

Enjoy this traditional Australian Christmas dessert shaped as a festive wreath. Pavlova is crisp, light, and airy, and can be topped with any of your favourite seasonal fruits. A stand mixer or handheld mixer will make beating the eggs whites a much faster process. Pavlova is best made and served the same day.

_______________________________________________________________________________________________

Prep Time: 15 minutes | Bake Time: 2 1⁄2 hours

1 -12” pavlova wreath

Ingredients :

5 large egg whites, room temperature
1 1⁄4 cup granulated sugar
2 tsp cornstarch
1 tsp white vinegar
2 tsp vanilla extract
1 3⁄4 cups whipping cream
2 tbsp granulated sugar
3 cups fresh sliced strawberries
1 cup fresh raspberries
1⁄4 cup unsalted shelled pistachios, finely chopped

Method :

1. Preheat the oven to 120’C. Line a large baking sheet with baking paper. Using a stencil or freeform, draw a 10” circle on the parchment paper, then flip over the baking paper (this will be the guide for forming your wreath shape). Set aside.

2. Using a hand or stand mixer fitted with the whisk attachment, beat the egg whites and 1 1⁄4 cups of granulated sugar until stiff peaks form (about 6 minutes). Sift in the cornstarch, then add the vinegar and vanilla extract then beat for another minute.

3. Using a piping bag or large spoon, drop rounds of the meringue mixture onto the baking paper using the guide to form the wreath shape. Gently smooth the top of the meringue to allow room for the whipped cream and fruit once baked.

4. Bake in the preheated oven for 90 minutes. After the elapsed time, turn the oven off and allow the pavlova continue baking for another 60 minutes.

5. After the elapsed time, the pavlova should be slightly golden and dry. Remove the pavlova from the oven and allow to cool completely. The pavlova can remain in a dry area at room temperature for several hours before being topped and served.

6. Just before serving, whip the cream, sugar and vanilla extract until stiff peaks form. Spread on top on the cooled pavlova, then top with sliced strawberries, fresh raspberries and chopped pistachio. Serve right away.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

December 20

Spinach Christmas Tree

Get stuck into our quick and easy Christmas Tree Spinach Twist recipe this festive season – the perfect addition to your Chrissy Day spread! ????

Ready in less than an hour and with only a few ingredients, this dish is perfectly served as an appetizer and accommodates any vegetarian guests while you’re at it.

_______________________________________________________________________________________________

Ingredients :

2 sheets frozen puff pastry, thawed
1 egg, beaten
1 bunch fresh spinach, stems removed, torn into small pieces
150g sour cream
1 cup mayonnaise
Salt
Pepper

Method :

Preheat the oven to 180 C.
To make the spinach dip: In a medium bowl, mix together spinach, sour cream and mayonnaise. Season to taste.
Unfold one sheet of puff pastry and place onto a baking sheet on a tray.
Spread the spinach dip on top of the puff pastry sheet being careful not to go too close to the edge.
Place the second sheet of puff pastry on top of the first sheet of puff pastry that has the spinach dip. Press gently to seal the two sheets together.
Using a piece of baking paper, cut out a Christmas tree shape to use as a template. Place the Christmas tree template on top of the puff pastry and using a sharp knife, cut out the Christmas tree shape. Keep the extra pieces.
To make the branches, start on one side and make horizontal slices into the sides of the Christmas tree triangle, being careful to stop before you reach the centre. Repeat the same process on the other side of the Christmas tree triangle leaving a 2 cm section down the middle of the tree that is not sliced.
Starting at the bottom, twist the branches away from you. Press the edge of the branch firmly into the parchment paper to keep the branch from untwisting. Continue twisting the rest of the branches on both sides.
With the excess puff pastry, cut out a star and press to the top of the tree. Cutout a tree trunk and press to the bottom.
Brush the entire pastry with the beaten egg.
Bake for 15 mins in the oven until puffy and golden brown.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

December 14

Raspberry Chocolate Jam Bites

An easy, no-bake recipe for the kids to enjoy, try our Raspberry Chocolate Jam Bites! ????

With only minutes needed to prep, these are the perfect summer sweet treat you can whip up at a moment’s notice.

_______________________________________________________________________________________________

Ingredients :

1 cup fresh raspberries
1 tbsp chia seeds
1 tbsp maple syrup
100g dark chocolate

Method :

Mash together fresh raspberries, chia seeds and maple syrup in a small bowl until well combined.
Separate into bite sized pieces on parchment paper. Then place in the freeze for one hour or overnight.
Once solid, remove from the freezer and coat in melted dark chocolate and freeze for another hour. Store in the freezer for up to 3 months.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

December 12

Zesty Cherry Salad with Salmon and Walnuts

Our Zesty Cherry Salad with Salmon and Walnuts is the ultimate salad. Great for lunch, as a side dish or as an entertaining dish!

This recipe is a perfect summer salad, packed with protein and skin loving omega-3 fats and antioxidants.

_______________________________________________________________________________________________

Ingredients :

2 cups fresh cherries, pitted and sliced
1 medium cucumber, thinly sliced
2 avocados, peeled and sliced
200g baby spinach leaves
300g smoked salmon, thinly sliced
1 cup walnuts, crushed

Dressing:

2 tablespoons olive oil
1 fresh lime

Method :

To make dressing: combine olive oil and lime juice.
Arrange avocado and spinach on plates.
Top with salmon.
Drizzle with dressing and sprinkle with crushed walnuts and pitted cherries.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

December 12

Cauliflower Wraps

Vegans and Vegetarians, ditch the falafel wraps this week and try something new for your work lunch! ????

Inspired by Greek-style Gyros, these roasted Cauliflower Wraps are packed with your favourite Mediterranean flavours, all wrapped up in a warm flatbread with dairy-free tzatziki.

_______________________________________________________________________________________________

Ingredients :

1 head cauliflower
6  flatbread
Tzatziki
1 punnet cherry tomatoes, sliced
½ cucumber, sliced
½ small red onion, finely sliced
¼ cup basil
Pitted kalamata olives
Feta
2 tbsp olive oil
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1 tsp coriander
1/2 tsp garlic powder
Salt
Pepper

Method :

Preheat oven to 200 C.
Cut the cauliflower head into florets all roughly the same size.
In a glass bowl mix together oil, spices and chopped cauliflower. Season with salt & pepper to taste.
Spread the cauliflower out evenly on a tray and bake for 25-30 minutes. Toss them halfway through.
Heat up flatbread before serving.
Assemble the flatbread with vegan tzatziki, cucumber, tomato, red onion, cauliflower, basil, olives and feta.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

December 6

Stone Fruit Salad

If you’re yet to try it, stone fruits in a salad are a game-changer!

The perfect balance of savoury, sweet and a little salty, this recipe heroes Nectarines, Cucumber, Goats Cheese and Prosciutto.

Great as a side dish, wow your guests with this easy recipe.

_______________________________________________________________________________________________

Ingredients :

Half a red onion, thinly sliced
4 ripe nectarines, cut into 1cm slices
1 cucumber, finely sliced
1/4 cup goat cheese crumbles
100g prosciutto
Handful of walnuts
3 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp honey
Salt and pepper to taste

Method :

Combined the olive oil, apple cider vinegar, honey and salt and pepper in a small bowl.
On a platter arrange the thinly sliced red onion, nectarines and cucumber. Top with torn prosciutto, crumbed goats’ cheese and walnuts.
Serve with the vinaigrette.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

December 6

Cheesy Mushroom Pie

Moreish and easy to make, we love our Cheesy Mushroom Pie for a buttery, flavourful dish served on its own or as an entree or side. ????

_______________________________________________________________________________________________

Ingredients :

500 grams mushrooms, sliced
1 onion, finely chopped
2 garlic cloves
1 egg, whisked
1 tablespoon olive oil
2 sheets of puff pastry
2 teaspoon sesame seeds
Salt and ground black pepper
1 cup grated cheese

Method :

Heat oil in a large frying pan. Add the onion and cook for 5 minutes, then add the mushrooms and garlic then cook over medium high heat for another 5 minutes, stirring occasionally.
Add salt and pepper and cook for another 5 minutes or until the mushrooms are cooked through and liquid has disappeared. Set aside and let filling cool.
Lay out puff pastry. Add mushroom mixture and grated cheese to the centre of the pastry sheet. Leave a 2cm edge around the outside. Place the other puff pastry sheet on top.
Trim the edges and use a fork to crimp the edges. Brush the pastry with egg wash and cut steam holes in a pretty pattern. Sprinkle with sesame seeds.
Place on a lined backing tray and cook in a 180 degree oven for 30 minutes or until golden.

Enjoy!

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

November 30

A Guide in Choosing Fresh Flowers Online

We live in a world filled with online delivery websites and smartphone apps to have everything from meals and groceries to even prescription medicines delivered straight to your door at the touch of a button. So, you’d be forgiven for thinking that finding fresh flowers online would be easy.

In many ways it is! That is if you know how to find legitimate sellers and choose the right florist. And we’re here to help you do just that!

The advantages of online flower delivery

1. Convenience

As with all online delivery, buying fresh flowers online saves you the time and energy normally required to visit the florist and pick them up yourself.

2. Choice

Instead of having to settle for whatever flowers are in stock, buying flowers online allows you to pick from a wide range of species and have the florist source them from their suppliers for you.

3. Price

Even with delivery fees, the price of ordering flowers online in Australia can be truly affordable. Especially considering the savings in time and effort.

4. Transport

Delivered flowers are transported in specially adapted vehicles that ensure the flora is kept fresh, beautiful and healthy during transit.

5. Deliver elsewhere

If you’re ordering flowers as a gift for someone, delivery services allow you to have the flowers sent straight there without you having to drop them off yourself.

Drawbacks of ordering flowers online

1. No bargains

Flowers, unlike many other products, don’t sit on the florist’s shelves for weeks.

With in-store purchasing, you can luck out by getting great bargains on perishing goods.

2. Generic service

While some people might like the generic service involved in hitting a button and having goods delivered to your door, if you like the personalised touch and service of a friendly florist, flower delivery online might not be for you.

3. Timing

Some flower delivery orders online have to be submitted before a certain time to be eligible for same- or next-day delivery. Others only deliver within certain windows. If the timing is a problem for you, you may need to look at alternatives to online flower delivery.

What to consider when buying plants and flowers online

Unfortunately, as with many industries, online customers can find themselves purchasing flowers online from illegitimate or unreliable sellers. Sometimes the delivery doesn’t take place at all, while at other times the flowers arrive withered or on the verge of death. There are some online florists that have incurred a reputation for botched bouquets, late deliveries or incorrect orders.

Here are a few tips and things to consider when buying flowers online to help you sort the legit sellers from the dodgy and make your entire experience better.

Check the customer reviews

Social proof is critical. Have a read of past customer reviews and testimonials whether on Google or social media. Look past personal gripes and see if they are reflective of the type of service and quality of the fresh flowers.

Read the return policies

Legitimate and customer-centric florists will often offer return policies if your delivered flowers are not what was expected or ordered. Make sure to check the terms and conditions before ordering fresh flowers online.

Read the descriptions

Often people are short of time, hence why they opt for flower delivery online. Nevertheless, if you’ve never used the seller before, take the time to read the descriptions and/or labels on the flowers you are ordering. Missing, generic, copied and pasted, or inaccurate descriptions can be a tell-tale sign of something weird going on.

Check the delivery information

If you’re ordering flowers online then delivery is probably very important for you. Instead of going through the motions of getting your order sorted only to find that the delivery options aren’t suitable to your needs or aren’t available full stop, check their offerings first. For example, some florists take online orders but only offer pick-up services.

Look out for stock images of flowers

Not every online flower seller that uses stock images is dodgy, but you can be more certain that the florist with their own original images is the real deal. If there are original photos of bouquets and flower arrangements put together by the florist, that’s a good sign.

Opt for local florists

Apart from the support you’re providing a local business, choosing a locally owned and/or managed florist can help you enjoy peace of mind that you’re getting what you paid for. It’s also easier to build up a relationship with them, even online, as they will start to remember you and provide personal and personable service.

Remember you get what you pay for

Price is always a pain point for customers and there’s nothing to say that you shouldn’t go for the best deal available. Unfortunately, fresh flower sellers online who are spruiking unbelievably low prices (delivery included) might just be too good to be true. This isn’t necessarily the case, but just be weary to do your good diligence and that, most likely, you get what you paid for.

When in doubt, choose the popular flowers

Not everyone is a florist or even flower enthusiast. If you choose to go the online flower delivery option–which is fine–chances are you won’t have the ability to discuss different flowers and options with an expert. You can read every description and research the different types, but at the end of the day how do you know? When in doubt, consider one of the following popular and classic flower types:

Rose
Gerbera
Tulip
Lily
Calla lily
Orchid

What is the best site to order flowers?

Of course, we’d recommend Zone Fresh! Why? We’re a local Windsor florist with a reputation for putting together elegant and colourful flower arrangements.

Even our orders for fresh flowers online are handpicked by our florists in our store and transported carefully to your door.

With an unrivalled range of plants and flowers and an uncompromising dedication to beautiful flowers and customer service, we’re here to bring a smile to your–or your loved one’s–day! Find out more here or order your fresh flowers today.

November 30

Grilled Eggplant Burgers

Indulge this evening with an umami take on your typical plant-based patty – try out our Vegan Grilled Eggplant Burgers! ????

Packed with crunchy fresh veg and perfect for wrapping your hands around on a summer evening.

_______________________________________________________________________________________________

Ingredients :

1 cucumber, cut into rounds
1 eggplant, cut into rounds
2 tomatoes, sliced
Lettuce leaves
Tomato chutney
Burger buns
Olive oil

Method :

Grill the eggplant in some olive oil for 5 minutes on each side. Warm the burger buns, then slice in half.
Add the tomato chutney to the bun. Then add the lettuce, tomato, grilled eggplant, and cucumber.

Enjoy!

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

November 30

Beetroot pasta

Sometimes we need something a little moerish to get us through that mid-week slump. Cue our hearty, protein-rich Beetroot Pasta! ????

A great alternative to Pesto or Napoli sauce, this recipe uses vitamin C and Iron packed Beetroot for an earthy take on a dinner staple. This dish can also be topped with parsley and goats cheese. Try it out and you’ll be heading back for seconds with this one.

_______________________________________________________________________________________________

Ingredients :

3 beetroots
1 garlic clove
450g firm tofu
500g Pasta
Juice of 1 lemon
Olive oil
Chilli flakes
1 tbs mixed herbs
Salt and pepper
Feta, to garnish
Basil, to garnish

Method :

Start by removing the stems and skin from the beetroots. Then cut into quarters and boil for 20 minutes or until tender.
Drain the beetroot and add them to a blender. Add the tofu, olive oil, salt and pepper, garlic, lemon juice, and herbs. Blend until smooth and creamy. Meanwhile cook the pasta
Add your sauce to a pan to warm. Stir through the cooked pasta.
Plate and garnish with fresh basil, chilli flakes, and feta.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

November 28

Quinoa, Cucumber and Feta Salad

Bursting with flavour, this Quinoa, Cucumber and Feta Salad recipe will become your summer go-to! ????

Fresh cherry tomatoes, orange, cucumber, mint and feta create the perfect balance of sweet and savoury, whilst quinoa serves up plenty of wholegrain protein and fibre to keep you full.

_______________________________________________________________________________________________

Ingredients :

3/4 cup white quinoa
1 1/2 cups water
1/4 cup, hazelnuts
1/4 cup, sliced almonds
1 cucumber, cut into long thin strips
1/2 cup cherry tomatoes, halved
1/4 cup, kalamata olives, halved
1 orange, cut into rounds
100g feta, crumbled
fresh basil leaves
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar

Method :

Rinse the quinoa and drain well. Place in a saucepan with water and bring to a boil. Reduce the heat to a simmer and cover for 15 minutes or until the quinoa is tender. Let cool.
Mix together extra virgin olive oil and balsamic vinegar to make the dressing.
Add the quinoa to a large bowl with cucumber, tomato, orange, feta, olives and basil.
Toss gently to combine. Serve topped with feta, basil, hazelnuts and sliced almonds.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.