• May 9

    20 Minute Spanish Tomato Soup

    Spanish Tomato Soup

    Nothing soothes the soul more than a nice warm bowl of soup on a cold night. This 20 Minute Spanish Tomato Soup is the ultimate quick and easy dinner! With capsicum, onion and chorizo all in the mix, it’s packed full with flavour!

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    Time: 20 Minutes 

    Serves : 6

    Ingredients :
    • 1 tbsp vegetable oil
    • 1 large onion, chopped
    • 1 red capsicum, chopped
    • 2 cloves garlic, chopped
    • 1 chorizo, sliced
    • 1/2 tsp smoked paprika
    • 1/4 tsp dried chilli
    • 1/4 cup white wine
    • 2 bay leaves, torn
    • 500mls prepared tomato sauce
    • 500mls vegetable stock or water
    • Salt & pepper to taste
    • 2 crusty bread rolls, torn into pieces
    • 1/4 cup roughly chopped parsley and chives
    Method :
    1. Heat the oil in a large saucepan. Add the onion, capsicum, garlic and chorizo and spices. Cook partially covered stirring regularly for 5min.
    2. Add the wine and bayleaf stirring well. Add the tomato sauce, stock and season with the salt and pepper. Simmer for 15min, partially covered.
    3. Just before serving, remove the bayleaf, stir in the bread and chopped herbs. Drizzle with the extra olive oil and paprika to serve.

    Tip: A terrific way to use up stale bread – especially good bread like sourdough or rye.

    Recipe by: Jo Richardson & A Better Choice.

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  • May 3

    Aussie Mandarin Chicken Rice Paper Rolls

    Chicken Mandarin Rice Paper

    These healthy rice paper rolls can be made with the kids. Let them enjoy the process of choosing their favourite ingredients and rolling up the rice paper! The perfect way to encourage fussy eaters.

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    Time: 25 Minutes 

    Serves : 4

    Ingredients :
    • 375g pkt rice paper sheets
    • 1 avocado, peeled and cut into strips
    • 4 spring onions, cut into 10cm lengths
    • 3 Aussie mandarins, peeled, deseeded
    • 1 chilli, cut diagonally and deseeded
    • 1/3 cup loosely packed coriander leaves
    • 65g rice vermicelli noodles
    • 5 chicken tenderloins
    • 1 egg, lightly beaten
    • 1 cup corn flour
    • Gluten free breadcrumbs
    • Oil for frying

    Aussie Mandarin Ginger Dipping Sauce

    • 1 Aussie mandarin, peeled and deseeded
    • ½ cup Aussie mandarin juice
    • 2 tsp caster sugar
    • ¼ tsp fresh ginger, grated finely
    • 1 chilli, deseeded and finely chopped
    • Sesame seeds
    Method :

    Chicken preparation – Slice chicken tenderloins lengthwise into 3 strips about 10cm long. Coat with corn flour, dip in beaten egg and coat with gluten free breadcrumbs. Heat a little oil in a shallow frying pan and lightly fry until cooked.

    Noodle preparation – Place the vermicelli noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften then drain.

    Rice paper roll preparation – Soak 1 rice paper sheet in warm water for 10 seconds. Drain on paper towel and transfer to a clean work surface. Place chilli and coriander leaves in the centre of the rice paper roll and top with 2-3 Aussie mandarin segments. Top with a chicken tenderloin, a slice of avocado, spring onion and vermicelli noodles. Fold in ends and roll up firmly to enclose filling.

    Sauce – In a saucepan place Aussie mandarin segments, juice, caster sugar and chilli. Bring to boil and simmer on a medium heat until sauce thickens. Strain the sauce through a sieve and pour into a dipping sauce dish add ginger and chilli and finish with a sprinkle of sesame seeds.

    Plating – Serve with Aussie mandarin ginger dipping sauce

    This recipe by A Better Choice.

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  • April 26

    Pork & Mushroom Blended Ginger Stir Fry

    Pork & Mushroom Blended Ginger Stir Fry

     

    Have you tried The Blend? Mushrooms + Mince = The Blend is a new way to cook healthy and delicious meaty dishes that the whole family will love.

    Pork and Mushroom Blended Stir-Fry will wow your tastebuds, a fill you up with a nutritious blend of 50% Mushroom + 50% Pork Mince.

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    Time: 20 Minutes 

    Serves : 4

    Ingredients :
    • 250g swiss brown mushrooms, finely chopped
    • 250g pork mince
    • 2 tbsp peanut oil
    • 5cm piece of ginger, peeled and cut into matchsticks
    • 3 cloves garlic, sliced
    • 1 tsp sesame oil
    • 100g baby corn, sliced
    • 1 bunch broccolini, trimmed and cut lengthways
    • ½ bunch choy sum, chopped, stems and leaves separated
    • 4 shiitake mushrooms, sliced
    • 450g hokkien noodles, soaked in cold water
    • ¼ cup soy sauce
    • ¼ cup oyster sauce
    Method :
    1. Heat peanut oil in a wok or large frying pan over high heat. Add ginger and garlic and cook for 1-2 minutes until fragrant.
    2. Add pork to the wok and continue to cook over high heat until cooked through. Add mushrooms and cook, stirring until the mushrooms soften.
    3. Remove the mixture from the wok and set aside.
    4. Place sesame oil in the wok followed by baby corn, broccolini, choy sum stems and shitake mushrooms. Cook over high heat for 2-3 minutes or until the vegetables start to soften.
    5. Strain Hokkien noodles then add the noodles to the wok. Toss to combine.
    6. Return the pork and mushroom mixture to the wok with soy sauce and oyster sauce. Toss to combine.

    This recipe by A Better Choice.

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  • April 26

    Asian-Style Chicken & Kanzi® Apple Salad

    Asian-Style Chicken & Kanzi® Apple Salad

     

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

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    Time: 20 Minutes 

    Serves : 4

    Ingredients :
    • 2 Kanzi® apples, cored, halved, thinly sliced
    • ¼ cup (60ml) sweet chilli sauce
    • 2 tbs soy sauce
    • 1 lime, juiced
    • 520g pack pre made Coleslaw and crunchy noodle kit, salad and noodles only
    • 1 long red chilli, seeded, sliced (optional)
    • 1 cup coriander sprigs
    • 50g cashews, toasted, chopped
    Method :
    1. Place the sweet chilli sauce, soy sauce and lime juice in a screw-top jar and shake to combine. Season.
    2. Place the salad mix and noodles from the coleslaw kit in a bowl and toss to combine.
    3. Add apple, chilli, if using, coriander, half the cashews and half the lime juice mixture to the coleslaw mixture and toss to combine. Transfer to a serving platter. Arrange the chicken on top and drizzle with the remaining lime juice mixture. Sprinkle with the remaining cashews to serve.

    This recipe by A Better Choice & KANZI® !

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  • April 19

    Anzac Biscuits

    Anzac biscuit

    The most classic Aussie biscuit is undoubtedly the ANZAC biscuit. Whether you like them chewy or crunchy, these are a delightful treat to get the family involved in baking! These biscuits star rolled oats and coconut for a delicious snack!

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    Time: 30 Minutes 

    Serves : 16

    Ingredients :
    Method :
    1. Preheat oven to 180°C
    2. Line 2 baking trays with baking paper or reusable baking mat
    3. Mix flour, sugar, coconut and rolled oats in a large bowl.
    4. In a saucepan over medium heat, melt butter and golden syrup together. Once the butter has melted, add baking soda and stir – note that this will fizz up. Remove from heat.
    5. Pour the wet mixture into the flour mixture, and mix to combine.
    6. Scoop out a spoonful of the mixture and roll into balls, then flatten. Place them on baking trays, at least 2cm away from each other.
    7. Bake for until golden brown, 15 minutes for crispy biscuits, or 12 for chewey!
    8. Remove from oven and allow to stand for 5 minutes before transferring to a wire rack to cool.

    This recipe by A Better Choice !

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  • April 11

    Hasselback KANZI® Apples

    Hasselback KANZI Apples

    “KANZI® apples are firm and juicy making them perfect for baking! The Hasselback technique lets the delicious spices infuse through the apple.” – Marie Duong, Eats with Marie 

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    Time: 45 Minutes 

    Serves : 2

    Ingredients :
    • 1 KANZI® apple, cored and cut in half
    • 1 tbsp (15g) unsalted butter, melted
    • 1⁄2 tsp cinnamon
    • 1⁄4 tsp nutmeg
    • 1 tbsp brown sugar
    • Tiny pinch of salt
    • 300ml thickened cream
    • 2 tbsp sugar
    • 1 tsp pure vanilla extract
    • 1/3 cup rolled oats
    • 1 1⁄2 tbsp plain flour
    • 1 tbsp brown sugar
    • 2 tablespoons cold unsalted butter, chopped
    Method :

    Preheat the oven to 200C, fan force.   

    Place the KANZI® apple halves flat side down and cut a slit every 2-3 mm, making sure you don’t slice all the way through the apple. Repeat to the rest of your apple half. Place KANZI® apples flat side down into a baking dish.  

    In a small bowl mix together melted butter, cinnamon, nutmeg, brown sugar and salt. Use a pastry brush to coat the KANZI® (underneath and on top) with 3⁄4 of the cinnamon mixture.  

    Cover the dish with tin foil and cook for 20 – 25 minutes or until the apples are tender.  

    Meanwhile, make the whipped cream – in a large mixing bowl or bowl of a stand mixer, add cream, sugar and vanilla extract. Beat until medium peaks form then set aside in the fridge.  

    Whipped Cream (makes more than you need): 

    • 300ml thickened cream  
    • 2 tbsp sugar  
    • 1 tsp pure vanilla extract  

    Make the oat crumb – in a medium bowl, combine the oats, flour, and sugar. Add the cold chopped butter and rub with your fingertips until it looks like chunky sand.  

    Oat Crumble Topping: 

    • 1/3 cup rolled oats  
    • 1 1⁄2 tbsp plain flour  
    • 1 tbsp brown sugar  
    • 2 tablespoons cold unsalted butter, chopped  

    Remove KANZI® apples from the oven and brush with remaining cinnamon mixture (try to get it in between the slits!)  

    Sprinkle the oat topping over the apples and place back in the oven for 10-15 minutes or until golden brown. Serve with fresh whipped cream.   

    NOTES: 

    Tip! Lay two bamboo chopsticks on your chopping board with the KANZI® apple (flat-side down) in between. This will help when cutting the slits as you’ll hit the chopstick before cutting all the way through.   

    Recipe created by Eats with Marie for KANZI® Apple Australia. 

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  • April 5

    Tips for making the most out of your Zone Fresh fruit and vegetable delivery in Brisbane

    Zone Fresh produce

    Live well with Zone Fresh Markets

    Zone Fresh Gourmet Market online fruit and vegetable store specialising in everything fresh, healthy and good for you! One of our standout selections is our range of wonderful fresh fruits and vegetables ready for delivery in Brisbane . Some people, however, find it difficult to incorporate fruits and vegetables into their diets.

    There are many reasons why you might not eat enough fruits and veggies, including personal taste, lack of access to fresh produce, cultural or familial dietary habits, and perceived cost or inconvenience. Despite these challenges, it’s important to note there are numerous health benefits from including fresh fruit and veggies as part of a balanced diet.

    Health benefits of eating fresh market food

    Fresh market food, particularly fruits and vegetables, are essential components of a healthy diet. These nutrient-dense foods provide a wide range of health benefits that can help prevent chronic diseases and maintain your overall well-being. Whether purchased from a local fruit and vegetable store or via Zone Fresh’s convenient fruit and vegetable delivery service in Brisbane, incorporating these foods into your diet can lead to much better health outcomes.

    Lots of nutrients!

    One of the most significant benefits of eating fresh fruits and vegetables is their high nutrient content. Fruits and vegetables are loaded with vitamins, minerals, fibre and antioxidants, which can help support a healthy immune system and reduce the risk of chronic diseases such as cancer, heart disease and diabetes. For example, leafy greens such as spinach and kale are excellent sources of vitamin K, which is essential for blood clotting and bone health. Additionally, vitamin C, found in citrus fruits and berries, is crucial for collagen production, wound healing and immune function.

    Manage your weight

    Eating a diet rich in fruits and vegetables can also help manage weight and reduce the risk of obesity. These foods are low in calories and high in fibre, which can help promote feelings of fullness and prevent overeating. A diet high in fruits and vegetables has also been shown to reduce the risk of heart disease and stroke, two of the leading causes of death worldwide.

    Optimise gut health

    Eating fresh market food can help improve the health of your digestive system. That’s because fruits and vegetables are a source of prebiotic fibre, which feeds the beneficial bacteria in your gut and promotes a healthy microbiome. This can lead to improved digestion, reduced inflammation and better mental health outcomes.

    Home delivery!

    Despite the numerous health benefits of consuming fresh fruits and veggies, many individuals still struggle to incorporate them into their daily diets. Fortunately, help is at hand because at Zone Fresh Markets, our fruit and vegetable delivery service makes it easy to access fresh produce regularly. This service delivers a range of fresh produce directly to your door, making it a convenient and time-saving option for people with busy schedules.

    Tips for making fresh fruits and vegetables more appealing

    There are many ways you can include fresh fruits and vegetables into your diet. For example, try adding fresh berries to oatmeal or yoghurt in the morning, packing raw vegetables as a snack or adding a variety of fruits and vegetables into meals throughout the day.

    Here are a few more tips on adding fresh fruit and veggies to your diet.

    1. Experiment with different cooking methods

    One way to make fresh market food more appealing is to experiment with different cooking methods. Steaming, roasting, grilling, barbequing and sautéing are all great ways to add flavour and texture to these foods. For example, try roasting brussels sprouts with garlic and olive oil or grilling zucchini and eggplant with balsamic vinegar. These cooking methods can transform bland vegetables into delicious dishes.

    2. Add fresh fruits and vegetables to your favourite recipes

    Another way to make fresh fruits and vegetables more appealing is to add them to your favourite recipes. For example, add chopped carrots, celery and onions to your homemade chilli or spaghetti sauce. You can also add fresh berries or sliced apples to your morning oatmeal or yoghurt. By adding fresh fruits and veggies to your favourite dishes, you’ll be increasing the nutrient content and enhancing the flavour of the dish.

    3. Choose seasonal fruits and vegetables

    Choosing seasonal fruits and vegetables is another way to make them more appealing. That’s because seasonal produce is often tastier and more nutritious, making it a great option for including in your meals. Visit Zone Fresh Markets – your local fruit and vegetable store to see what’s in season and experiment with different recipes using the freshest seasonal ingredients.

    4. Mix it up and try new taste sensations

    Eating the same fruits and vegetables can get boring over time. So mix your fresh market food up by trying new fruits and vegetables you’ve never had before or trying them in different forms. For example, try different types of pumpkin, such as Kent, Queensland Blue or Jarrahdale. Maybe try different varieties of apples or pears. You can also mix it up by eating fresh fruits and vegetables in different ways. Try eating them raw, cooked or in a smoothie.

    5. Get creative with your presentation

    Presentation is key when it comes to making fresh fruits and veggies more appealing. Cut them into fun shapes, make a fruit and vegetable platter or arrange them in a colourful salad. Getting creative with presenting your fruits and vegetables makes them more visually appealing and enjoyable to eat.

    6. Add Zone Fresh Market produce to your daily snacks

    Snacking on fresh fruits and vegetables from the Zone Fresh Markets is an excellent way to increase your intake and make them more appealing. Cut up vegetables like carrots, cucumbers and bell peppers and pair them with hummus or tzatziki. You can also slice up fresh fruit and eat it with a dollop of yoghurt, peanut butter or Nutella. These healthy snack options are an excellent way to get more fruits and vegetables into your diet.

    Enjoy a regular fruit and vegetable delivery in Brisbane

    Fresh fruits and veggies are an essential part of a healthy and balanced diet and incorporating them into your meals doesn’t have to be boring or difficult. It becomes even easier when you enjoy the convenience of a regular Zone Fresh fruit and vegetable delivery in Brisbane.

    So experiment with different cooking methods, add them to your favourite recipes, choose seasonal produce, mix things up, get creative with your presentation and add them to your snacks. You can make seasonal fruits and vegetables more appealing and enjoyable, every day!

    For a wide selection of fresh fruits and vegetables, be sure to visit our online fruit and vegetable store at Zone Fresh Markets.

  • April 4

    Easy Deconstructed Apple Pie Cups

    Deconstructed-Apple-Pie-Easter-

    Take a break from chocolate this holiday and enjoy a healthier version of apple pie. This festive dessert features seasonal apples simmered with sugar and cinnamon and topped with whole wheat pastry crumbs and vanilla yoghurt.

    A pair of pastry bunny ears make this extra special for the little ones!

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    Time : 30 Minutes

    Serves : 4

    Ingredients :

    APPLE FILLING

    • 4 medium apples, peeled, cored and cut into 1 inch pieces
    • 1 tablespoon plain flour
    • 1/3 cup organic cane sugar
    • 1 teaspoon ground cinnamon
    • Pinch of salt
    • 1 tablespoon olive oil
    • 1/3 cup filtered water

    WHOLE WHEAT PASTRY

    • ¾ cup whole wheat flour
    • ½ cup plain flour
    • ¼ teaspoon salt
    • ¼ cup olive oil
    • 3 tablespoons water

    TOPPING

    • Plain or vanilla yoghurt (or whipped cream)
    Method :

    For the Pastry

    1. Preheat oven to 230C. In a large bowl, sift together the flours and salt. Stir in the olive oil and water and work the dough into a ball.
    2. On a lightly floured surface, roll the dough to ¼ inch thick and place on a parchment lined baking tray. Cut out 8 small bunny ear shapes and place on the baking tray to beside of the rest of the pastry.
    3. Bake for 10-12 minutes, or until golden brown. Remove from oven and let cool completely. Break the cooled pastry (except the ears) into small pieces. Set aside.

    For the Apple Filling

    1. To a large bowl, add the diced apples, flour, sugar, salt and cinnamon. Stir until the apples are evenly coated.
    2. Heat the olive oil in a large skillet over medium. Add the apple mixture and cook for 5 minutes, or until the sugar has started to melt. Add the water and cover the pan for 5 minutes to allow the apples to soften, stirring occasionally.
    3. Remove from heat and allow to cool slightly.

    To serve

    1. Add the warm apple mixture to the bottom of 4 heat proof cups.
    2. Top with pastry pieces, yoghurt and bunny ears. Enjoy!

    Notes | because the pastry is going to be broken into pieces, there is no need to roll it perfectly.

    This recipe by A Better Choice !

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  • April 4

    Rocky Road

    Rocky-Road

    We’re putting a slightly healthier spin on the classic marshmallow and dried fruit combo with our delicious Rocky Road recipe.

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    Prep : 5 Minutes

    Set time : 3 – 4 hours

    24 pieces

    Ingredients :
    • 500g dark chocolate
    • 1 tbs coconut oil
    • ¾ cup coconut flakes + extra for sprinkling
    • ¾ cup dried cranberries
    • ½ cup flaked almonds
    • ¼ cup pistachio kernels
    • Chocolate eggs of your liking, for the top
    • ½ tsp sea salt
    Method :
    1. Grease the inside of a standard sized slice pan, then line with baking paper allowing the sides to overhang slightly.
    2. Combine the coconut flakes, dried cranberries, flaked almonds and pistachio kernels in a large bowl.
    3. Place chocolate, coconut oil and salt in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Alternatively, you can gently melt the mixture in the microwave in short intervals.
    4. Add the melted chocolate mixture to the dry ingredients. Stir well to combine.
    5. Spoon the mixture into the prepared pan, sprinkling the extra coconut flakes and chocolate eggs on top. Place in the fridge for 3 – 4 hours or until set.
    6. Remove from the fridge and let sit at room temperature for 5 minutes to soften slightly.
    7. Use a sharp knife to cut the rocky road into pieces. Enjoy!

    This recipe by A Better Choice !

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  • April 3

    Okonomiyaki (Japanese Pancake) for kids

    Okonomiyaki

    Want to get your kids involved in the kitchen more? How about this classic Japanese breakfast dish of Okonomiyaki? Make funny patterns and faces on top for a fun taste on the morning meal.

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    Time : 30 Minutes

    Serves : 4

    Ingredients :
    • 100g plain flour
    • ¾ tsp baking flour
    • 150ml water
    • ½ chopped cabbage
    • 1 carrot grated
    • 2-3 spring onions
    • 4 rashers bacon
    • 2 eggs
    • 3 tsp ketchup
    • 1 tsp sweet soy sauce
    • 1 tsp worcestichire sauce
    Method :
    1. In a pan, cook the rashers of bacon on a medium heat 
    2. Grate the carrot and cabbage and chop the spring onion as well as the cooked bacon. 
    3. In a large bowl, add flour and baking powder. Mix well. Continue adding eggs and water until mixture is a smooth paste 
    4. Add the carrot, cabbage, spring onion and bacon to the pancake batter. Mix well
    5. Heat a saucepan over medium heat with a small amount of olive oil. In a round shape, add pancake mixture to the pan – cook 3-4 pancakes at a time. Allow to cook until brown flipping halfway through 
    6. While each pancake is cooking, make the okonomiyaki sauce, whisking the worcestichire sauce, soy sauce and tomato sauce together. 
    7. To serve, brush each pancake with the okonomiyaki sauce and then decorate with mayonnaise, sesame seeds or roasted seaweed as you prefer.

    This recipe by A Better Choice !

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  • March 27

    Breakfast Crepes with Papaya and Passionfruit Glaze

    Breakfast crepes

    A spectacular way to start the week is crepes topped with an papaya and passionfruit glaze, cream fraiche flavoured with vanilla, and crunchy hazelnuts.

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    Time : 50 Minutes

    Serves : 4

    Ingredients :
    • 4 passionfruit
    • 1 papaya
    • 1 cup (150g) plain flour, sifted
    • 2 eggs
    • 300ml milk
    • 50g butter, melted
    • 250g creme fraiche
    • 100g hazelnuts, roasted, crushed
    • 1 teaspoon vanilla extract
    • 1/2 cup sugar
    Method :
    1. Mix flour with a little salt in a big bowl to make the crepes. Create a well in the centre, add the eggs and vanilla extract, then gently whisk in the milk until smooth. The mixture should have the consistency of very runny cream (add more milk if necessary). You might also whiz in a food processor. If so, fill the jug with batter, cover it, and let it sit at room temperature for 20 minutes.
    2. To make passionfruit glaze, add the pulp of 4 passionfruit and 1/2 cup of sugar to a small pot. Place on a stove at medium heat and combine all ingredients, stirring slowly. Bring the mixture to boil, then turn down the heat so the mixture is bubbling slightly and continue to stir. The mixture is ready when a spoon is pulled out of the mixture and doesn’t slide off the back. 
    3. Cut 1 papaya as desired (we prefer in long slices) and set aside
    4. Grease a 16 cm crepe pan with a little melted butter and heat over medium heat. Pour just enough batter into the pan to cover the bottom, then swirl it to coat it completely. Cook for one minute, then turn over and cook for an additional 30 seconds, or until golden.  Make 12 crepes by repeating with the remaining batter and butter. 
    5. Plate up by adding a small amount of creme fraiche and passionfruit glaze into the middle of the folded crepes and arrange papaya on top of the folded crepes as shown. 
    6. Drizzle more passionfruit glaze atop all of the crepes and scatter hazelnuts around the plate and serve!

    This recipe by A Better Choice !

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  • February 27

    Beetroot Relish

    Beetroot-relish-800x520

     

    Level up your cheese and biccy game with our NEW Beetroot Relish! Made using earthy Beetroot from your local Fruit and Veg shop, this relish is super tasty and is a great way to use up Beetroot that has been sitting in your fridge for a bit longer than planned.

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    Time : 1 hour

    Serves : 2 1/4 cups

    Ingredients :
    Method :
    1. Firstly, toast mustard seeds in a saucepan over a medium heat for 1 min or until fragrant. Next, add the oil and onion. Cook, stirring, for 1-2 mins or until the onion has softened.
    2. Add the remaining ingredients, stirring to combine. Bring mixture to a simmer, reduce heat to low and cook, stirring occasionally, for 30-40 mins, until the relish has reduced and thickened.
    3. Once done, set aside to cool, then store in an airtight container in the fridge.

    This recipe by A Better Choice !

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  • February 27

    Pink Salad

    Pink Salad

    This salad is definitely no regular salad. Full of sweet flavours and crunchy textures this will be a hit with the whole family.

    We recommend you serve this chilled, as it is a refreshing style salad perfect to serve when the weather is heating up a little. Enjoy as a quick and easy weeknight meal alongside your protein of choice or dish it up the next time you are entertaining. We guarantee it will be a crowd favourite, full of classic Aussie flavours. To take it to the next level, just before serving toss through some crunchy toasted macadamia nuts… YUM!

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    Time : 15 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Combine all the salad ingredients in to a salad bowl and gently toss together.
    2. Cover and refrigerate until chilled.
    3. Serve cold with your preferred choice of protein. Pairs well with both chicken and lamb.

    Serving suggestion: Serve on top of a handful of spinach, sprinkle with toasted macademia alongside lime marinated grilled chicken or barbequed lamb cutlets.

    This recipe by A Better Choice !

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  • February 27

    Healthy Chicken Nachos

    Healthy Chicken Nachos

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

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

    This recipe by A Better Choice !

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  • February 22

    Carrot Cake Smoothie

    Carrot-cake-smoothie-800x520

    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!

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    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 :
    1. 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.
    2. 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 !

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  • February 22

    Beef & Mushroom Pasties

    Beef & Mushroom Pasties

    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!

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    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 :
    1. Preheat oven to 180℃ and line two baking trays with baking paper.
    2. Place oil in a large frying pan over medium heat. Add onion and cook, stirring for 2-3 minutes or until softened.
    3. 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.
    4. 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.
    5. Season to taste with salt and pepper.
    6. Cut each sheet of pastry into quarters or use a round cutter to cut 4 rounds from each sheet.
    7. 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.
    8. Transfer the pasties to the prepared baking trays.
    9. Place egg in a small bowl and lightly whisk. Use a pastry brush to glaze the top of each pastie.
    10. Bake for 15-20 minutes or until golden brown.
    11. Allow to cool for 5 minutes before serving.

    This recipe by A Better Choice !

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  • February 15

    Loaded Veggie Ravioli

    Loaded-Veggie-Ravioli-2-800x520

    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.

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    Ingredients :
    Method :
    1. 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.
    2. Set a pot of salted water to boil. Once boiling add the ravioli and reduce the heat. Let cook for 5 minutes uncovered.
    3. 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.
    4. Drain the ravioli and add to the sauce. Top with feta, serve hot or cold!

    This recipe by A Better Choice !

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  • February 15

    Chicken & Berry Pasta Salad

    Chicken-Berry-Pasta-800x520

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

    _______________________________________________________________________________________________

    Ingredients :
    Method :
    1. 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.
    2. Add the chicken, spinach, strawberries, blackberries, and bocconcini to the bowl with the pasta. Season generously with salt and pepper and toss gently.
    3. 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 !

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  • February 7

    Frozen Yoghurt Bites

    Frozen-Yoghurt-Berry-Bites-800x520

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

    This recipe by A Better Choice !

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  • February 6

    Plum and Peach Bruschetta

    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?

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

    Assembly 

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

    This recipe by A Better Choice !

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  • February 1

    Pineapple and Lemon Frozen Yoghurt

    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!

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

    This recipe by A Better Choice !

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  • February 1

    Cauliflower, Zucchini & Halloumi Fritters

    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!

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    Ingredients :
    Method :
    1. In a large mixing bowl, combine Cauliflower, Zucchini and Halloumi and toss to combine. In a separate bowl, mix the eggs together to combine. 
    2. Add eggs into the vegetable mixture. Stir to combine. 
    3. Add flour into wet mixture and stir to combine. Mixture should resemble thick pancake batter. 
    4. 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. 
    5. Serve warm with a side salad of your choice.

    This recipe by A Better Choice !

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  • January 25

    Caprese Garlic Bread with Prosciutto

    Caprese-Garlic-Bread-with-Prosciutto-800x520

    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!

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    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 :
    1. 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.
    2. 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.
    3. In a bowl, mix together the butter, feta, thyme, parsley, and a pinch of salt and pepper.
    4. 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.
    5. Break the burrata cheese over the warm grilled bread. Spoon over the tomatoes, top with fresh basil, prosciutto, and extra crumbled feta.
    6. Slice and serve!

    This recipe by A Better Choice !

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    1. January 25

      French Toast Ravioli

      French-Toast-Ravioli-800x520

      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!

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      Ingredients :
      Method :
      1. Roll the bread flat with a rolling pin, remove crust and cut it into squares.
      2. 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.
      3. Combine the milk, egg, and cinnamon in a bowl. Dip the French toast ravioli in the mixture.
      4. 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 !

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    2. 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.

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      Ingredients :
      Method :
      1. 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).  
      2. 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. 
      3. Thinly slice the carrot and zucchini. Roughly chop the Asian greens. 
      4. 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.  
      5. 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.  
      6. 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 !

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    3. January 17

      Mushroom Tart

      Mushrooms-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!

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      Ingredients :
      Method :
      1. Preheat the oven to 200C
      2. Sauté onions in 2 teaspoons of the olive oil until translucent, then add the garlic and cook down together.
      3. 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.
      4. 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.
      5. 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.
      6. 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 !

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    4. January 17

      Fig & Prosciutto Tart

      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!

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      Ingredients :
      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 !

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    5. January 16

      Mango and Sesame Coleslaw

      Mango Coleslaw Recipe

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

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      Ingredients :
      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 !

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    6. January 16

      Mini Rainbow Vegetable Pita Pizzas

      Mini Rainbow Pita Pizza

      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! 

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      Ingredients :
      Method :
      1. Preheat oven to 200℃ 
      2. 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. 
      3. Bake in the oven for 15-20 minutes, or until the veggies are cooked and the pita is crunchy.  
      4. Remove pita circles from the oven, slice and serve warm!
    7. January 13

      Cherry Tomato and Basil Tart

      Cherry-tomato-and-basil-tart-3-800x520

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

      This recipe by A Better Choice !

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    8. January 10

      Sticky Miso and Chilli Grilled Mango

      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.

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      Ingredients :
      Method :
      1. Preheat the grill on high. 
      2. 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. 
      3. Mix together the miso, soy sauce, honey and chilli in a small bowl. Brush mango cheeks with the mixture. 
      4. 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. 
      5. To serve: place mango cheeks on a serving platter. Garnish with spring onion, extra chilli slices and cashews. 

      This recipe by A Better Choice !

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    9. January 10

      Sweet Potato ‘Toast’

      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 :
      Method :
      1. Preheat the oven to 200 C.  
      2. Line a tray with baking paper.  
      3. Slice the sweet potato lengthwise into 1cm thick slices. Place these on the lined tray.  
      4. Lightly spray with olive oil and sprinkle with salt. 
      5.  Bake for 30 mins or until soft when pricked with a fork.  
      6. Meanwhile, mash together the avocado, lemon juice and salt.  
      7. 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 !

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    10. January 3

      Beef Zucchini Noodles

      Beef-Zucchini-Noodles-800x520

      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.

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      Ingredients :
      Method :
      1. In a small bowl, whisk together sesame oil grated ginger, minced garlic, Sriracha and soy sauce. 
      2. In a medium high heat skillet add the olive oil. Add the beef strips and cook until browned 
      3. 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. 
      4. Dish up and garnished with sesame seeds, spring onions and fresh chilli.

      This recipe by A Better Choice !

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    11. January 3

      Vietnamese Chicken and Mushroom Mince Patties with Vermicelli Salad

      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

      VERMICELLI SALAD

      DRESSING

      Method :
      1. 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.
      2. 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.
      3. In the meantime, prepare the dressing by combining the ingredients for the dressing in a glass jar of jug. Shake or stir to combine.
      4. 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.
      5. Heat oil in a large frying pan over medium heat. Cook chicken patties for 4-5 minutes on each side.
      6. Serve the chicken patties on a bed of the vermicelli salad.

      This recipe by A Better Choice !

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    12. December 28

      Callum Hann’s Spiced Cherry Tiramisu

      Spiced Cherry Tiramisu

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

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      Ingredients :
      Method :
      1. 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.
      2. Fold together mascarpone, yoghurt and vanilla in a medium bowl.
      3. 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.
      4. Sprinkle over grated chocolate prior to serving.

      This recipe by A Better Choice !

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    13. 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 :
      1. 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. 
      2.  Put aside 1/2 cup of the marinade mix, and pour the rest into a large resealable bag. 
      3. 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.  
      4. Add 1 tablespoon of oil to a skillet and then place the marinated chicken on the grill.  
      5. 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. 
      6. 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. 
      7. 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.

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