• November 3

    Mediterranean Roasted Artichoke

    Mediterranean-Roasted-Artichoke-800x520

    Thanks to bright, Mediterranean-inspired flavours, this tender roasted artichoke recipe makes for a unique appetizer or side dish.

    Preparation time : 1 hour

    Serves : 6

    Ingredients :

    For the Vinaigrette :

    • Same 6 roasted garlic cloves
    • ½ cup fresh dill, chopped
    • ¼ cup freshly squeezed lemon juice
    • 1 tsp honey
    • Salt and pepper, to taste
    Method :
    1. Preheat oven to 200ºC. Line a baking tray with baking paper.
    2. To clean the artichokes, cut off the stem. Peel off the tough outer layers. When you reach the softer layers, use a serrated knife to cut off ¾ inches from the top. Now, slice the artichoke in half lengthwise. Using a spoon, remove the fuzzy choke on the inside.
    3. As you clean the inside of each artichoke half, immediately add ½ tsp of lemon juice to cover the surface. This prevents the artichoke from discolouring.
    4. On the baking tray, place each artichoke half in a piece of lightly oiled aluminium foil that is large enough to wrap around the artichoke.
    5. Season the artichokes with salt and pepper. Nestle a garlic clove in the centre of each artichoke half. Generously drizzle over olive oil, then close the foil around the artichokes.
    6. Roast in the oven for around 40 mins.
    7. When done, remove the tray from the oven and carefully open the foil pouches using tongs. Remove the roasted garlic from the centre of each artichoke half. Close the foil pieces back over the artichoke until ready to serve. Allow the roasted garlic to cool.
    8. In a small food processor, add the roasted garlic with the other vinaigrette ingredients. Pulse until smooth.
    9. When ready to serve, remove the artichokes from the foil. Arrange them on a large serving platter, then drizzle over the roasted garlic-dill vinaigrette. Top with the red onion, and crumbled feta cheese.

    This recipe by A Better Choice !

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  • November 1

    Pumpkin Frittata

    Pumpkin-Frittata

    There’s nothing more comforting than a frittata for dinner. This one is packed full of the fresh spring flavours of pumpkin, baby broccoli, cherry tomatoes and feta. It’s even served with a side of moreish halloumi salad… yum!

    Preparation time : 1 hour & 30 Minutes 

    Serves : 6

    Ingredients :
    • 750g butternut pumpkin, peeled and cut into 3cm pieces
    • 150g broccolini, cut into thirds
    • 60g butter, melted
    • 8 sheets filo pastry
    • 100g pancetta, torn into large pieces
    • 100g feta, broken into large pieces
    • 8 eggs, lightly whisked
    • 2 tsp olive oil
    • 125g haloumi, cut into 2cm pieces
    • 2 tsp freshly squeezed lemon juice
    • ½ cup cherry tomatoes, halved
    • 15g baby rocket leaves
    Method :
    1. Preheat oven to 180ºC. Place pumpkin in a steamer basket over a saucepan of boiling water. Cover with a lid, then steam for 15 mins or until just tender. Transfer to a plate to cool.
    2. Next, add the baby broccoli to the steamer basket, and steam for 5 mins or until bright green.
    3. Meanwhile, lightly grease a 26cm oven-safe fry pan with a little of the melted butter.
    4. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents the filo from drying out). Brush 1 filo sheet with some of the melted butter. Fold in half, crossways. Place in the pan, allowing it to overhang slightly. Repeat with the remaining filo sheets and melted butter, turning and overlapping each sheet slightly to completely line the pan.
    5. Arrange the pumpkin, broccoli, pancetta, and feta evenly over the filo. Pour over the whisked egg mixture. Fold the pastry over the filling to slightly enclose, then bake for 35-40 mins or until frittata is set and golden.
    6. Heat the oil in a small fry pan over a medium-high heat. Add the haloumi and cook, turning occasionally, for 2 mins or until golden. Add the lemon juice and toss to coat.
    7. Combine the haloumi, rocket, and cherry tomatoes in a bowl. When serving, top the frittata with a little of the haloumi salad.

    This recipe by A Better Choice !

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  • November 1

    Rhubarb and Lamb Salad

    Rhubarb-and-Lamb-Salad-800x520

    Lamb and rhubarb? YEP, we’re here to tell you that they are a dreamy combination in this Lamb & Rhubarb Salad. Also featuring fresh avocado and mandarin, this salad is perfect for spring!

    Preparation time : 50 Minutes 

    Serves : 4

    Ingredients :
    Method :
    1. Remove the lamb from the fridge and allow to bloom for 15 mins. Meanwhile, pre-heat the oven to 200C fan-forced.
    2. Toss the rhubarb with a little olive oil and drizzle with the honey. Roast for 15 mins, tossing once halfway through cooking.
    3. Season the lamb with salt and pepper. Coat with olive oil. Heat a fry pan to medium-high and cook the lamb on each side for 4 mins, or until seared but still blushing. Remove lamb from the pan and allow to rest for 10 mins before slicing.
    4. Toss the baby spinach, rhubarb, avocado, and mandarin together with the lime juice and olive oil. Top with the sliced lamb and crumbled feta.
    5. Season with more salt and pepper, then serve.

    This recipe by A Better Choice !

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  • October 28

    Butter Board

    Butter-Board-

    Here is our fresh take on the Butter Board trend ❤️ Topped with fresh red onion, cherry tomatoes, mint and almonds – this will be a hit with those lucky enough to eat it.

    Preparation time : 10 Minutes 

    Serves : 6-8

    Ingredients :
    Method :
    1. Spread the butter onto a wooden charcuterie board or plate. Note: Butter should be soft but not melted. To add visual appeal, apply the butter in swirls.
    2. Sprinkle sea salt flakes onto the butter. Note: Adjust the amount of salt to your liking and depending on how salty the butter you use.
    3. Top with the red onion slices, chopped cherry tomatoes, toasted almonds and fresh mint leaves.
    4. Serve with freshly sliced bread. 

    This recipe by A Better Choice !

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  • October 26

    Spinach and Artichoke Lasagna

    Spinach-Artichoke-Lasagna-800x520

    Our new lasagna heroes spinach and artichoke – two delicious vegetables. With a tasty ricotta sauce to tie everything together, this dish will have mouths watering!

    Preparation time : 30 Minutes 

    Cooking time : 1 hour

    Serves : 8

    Ingredients :
    Method :
    1. Preheat the oven to 180°C.
    2. Add a dash of oil to a saucepan over medium heat. Add spinach to the pan and cook (stirring when needed) until the spinach is bright green and wilted. You may have to do this in batches.
    3. In a large bowl combine the ricotta, parmesan, eggs, salt, pepper, and half of the grated mozzarella. Stir until well combined.
    4. Roughly chop the artichoke hearts, and then add them to the cheese mixture along with the minced garlic and wilted spinach. Stir well.
    5. Spray an oven proof lasagna baking dish with non-stick spray. Layer the ingredients in this order: 1 cup of passata, one layer of lasagna sheets, cheese mixture. Repeat in this order until all the ingredients have been used up.
    6. Top the lasagna with the remaining grated mozzarella and cover the baking dish with foil.
    7. Bake in the oven for one hour, making sure to remove the foil for the final 15 minutes of baking.
    8. Serve warm with a delicious green side salad. 

    This recipe by A Better Choice !

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  • October 25

    Caramelised Zucchini, Olive, Lentil & Almond Salad

    Caramelised Zucchini, Olive, Lentil & Almond Salad

    Nourish your body with this indulgent salad filled with deliciously caramelised Zucchini and fresh herbs!

    Preparation time : 15 Minutes 

    Cooking time : 15 Minutes

    Serves : 4

    Ingredients :
    Method :
    1. Heat a large frying pan over medium-high heat and add the zucchini slices, seasoning with salt and pepper. Cook for 1-2 minutes each side to caramelise and cook through. Halfway through cooking add the garlic and lemon slices to the pan to caramelise and flavour the zucchini. Set aside on a plate once cooked.
    2. In a bowl, combine the lentils, olives, herbs, zucchini and all the contents from the pan, rainbow chard and olives. Squeeze over the remaining half lemon, splash over the vinegar and drizzle with the olive oil. Season lightly with salt pepper and toss to combine.
    3. Serve with the yoghurt and dill scattered over.

    This recipe by Chef Tom Walton!

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  • October 19

    Banana Snicker Bites

    Banana Snicker Bites

    Try these quick, easy & delicious, Mini Banana Snickers Bites. The perfect bite sized snack for everyone to enjoy, and they can be kept in the freezer to enjoy later on!

    Preparation time : 10 Minutes + 1 hour to set

    Serves : 4

    Ingredients :
    Method :
    1. Slice the banana into 1cm thick pieces.
    2. Top with peanut butter and crushed peanuts.
    3. Drizzle with melted chocolate and place in the freezer to set.

    This recipe by A Better Choice.

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  • October 19

    Sweet Potato, Spring Onion and Feta Salad

    Sweet Potato, Spring Onion and Feta Salad

     

    This Sweet Potato, Spring Onion & Feta Salad swaps out the mayonnaise for crumbly cheese and pine nuts, creating mouthwatering flavours that will have you reaching for more!

    Preparation time : 45 minutes 

    Serves : 6

    Ingredients :

    DRESSING:

    Method :
    1. Preheat the oven to 200℃. Toss the sweet potato with the oil and salt and pepper. Spread on a lined baking tray and roast for 30-35 minutes or until golden and tender. Cool to room temperature.
    2. In a medium bowl, whisk the dressing ingredients together. Add potatoes to a serving bowl and drizzle over the dressing. Scatter over the feta and pine nuts, and very gently toss them together.

    This recipe by A Better Choice.

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  • October 12

    Thai Beef Salad

    Thai Beef Salad

    We are all about salads this spring, and this 10 minutes Thai-Beef Salad has quickly become a favourite!

    Prep / Cook time : 10 minutes 

    Serves : 4

    Ingredients :
    Method :
    1. Combine sesame oil and soy sauce in a bowl. Add the beef to the bowl and allow to marinade for a few minutes. Heat a pan over a medium heat and cook the beef.
    2. Meanwhile, place rice noodles in a heatproof bowl. Cover with boiling water and allow to stand for three minutes. Drain, refresh under cold water, then drain well once again.
    3. Combine lime juice, lime zest, olive oil, and chilli flakes in a small bowl. Stir to combine and keep for serving.
    4. Combine beef, noodles, tomato, salad leaves, cucumber, and lime dressing on a large serving platter. Sprinkle with mint and fresh chilli.

    This recipe by A Better Choice.

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    1. October 12

      Pork and Apple Slaw Burger

      Pork and Apple Slaw Burger

      Juicy pork patties and crunchy apple slaw are the perfect burger combination!

      Prep / Cook time : 20 minutes 

      Serves : 4

      Ingredients :
      Method :
      1. In a medium bowl, combine apple, onion, parsley, and oil, and toss to combine. Season with salt and pepper.
      2. Shape the mince into 4 equal-sized balls. Preheat a large fry pan over a high heat. Once mince balls are added to the pan, immediately press down and flatten into 1cm-thick patties. Season with salt and pepper, and cook for 2 minutes or until the bottom is browned and crisp. Turn patties once, seasoning with salt and pepper. Cook for a further 2 minutes or until browned and cooked through.
      3. Spread bun bases with mayonnaise, and place patties on bun bases. Top with cheese, salad mix, and apple slaw, finish with bun tops and serve.

        This recipe by A Better Choice.

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    2. October 12

      Halloumi Salad

      Halloumi Salad

      Grilled halloumi, chargrilled greens, crunchy pine nuts, spinach and fresh mint, tossed with a lime vinaigrette, this Haloumi Salad is the perfect vegetarian lunch to enjoy in this Spring weather!

      Prep / Cook time : 50 minutes 

      Serves : 12

      Ingredients :
      Method :
      1. Trim the baby broccoli, then crush the garlic, peel the zucchini into ribbons with a peeler, and pick the mint leaves, discarding the stems.
      2. Drain the halloumi and pat dry with paper towel, then cut into 8 slices.
      3. In a small fry pan over a medium heat, toast the pine nuts for 3-4 minutes or until evenly golden. Remove from the fry pan and set aside to cool.
      4. Zest half the lime, then juice the other half. Combine lime zest, lime juice, and 1 tsp olive oil in a small bowl and season with salt and pepper, to taste.
      5. Heat a grill pan over a high heat, add 1 tbsp olive oil and cook baby broccoli and garlic until just tender and slightly charred.
      6. Drizzle the halloumi with 1 tsp of olive oil and season with pepper. Cook on each side until golden brown.
      7. Divide the spinach, baby broccoli, halloumi zucchini, and mint among bowls. Drizzle with the dressing, then scatter over the pine nuts to serve.

      This recipe by A Better Choice.

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    3. October 5

      Egg Bread Muffins

      Egg muffins

      Breakfast is made easy with these Egg Bread Muffins that are packed full of vegetables!

      Enjoy making these with the kids, and exploring the range of seasonal fresh produce that goes in them.

      Prep / Cook time : 50 minutes 

      Serves : 12

      Ingredients :
      Method :
      1. Preheat the oven to 180℃, and line a muffin tray with paper cases.
      2. Roughly chop the brown onion, red capsicum, zucchini, and cherry tomatoes.
      3. Heat a large fry pan over a medium heat with the oil.
      4. Cook the chopped vegetables until softened and golden. Remove from the heat and leave to cool.
      5. Whisk the eggs and milk until well combined. Roughly chop the bread into small cubes and add to the egg mixture. Add grated cheese and stir to combine.
      6. Stir the cooled vegetables into the egg mix, season with salt and pepper, then divide the mixture between the prepared muffin cases.
      7. Bake for 25 minutes or until golden and set.

      This recipe by A Better Choice.

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    4. October 5

      Creamy Capsicum Pasta

      Creamy Capsicum Pasta

      Looking for a new creamy pasta minus the cream? This capsicum sauce will be your next obsession!

      Using fresh capsicum, garlic, onion and cashews, this recipe is easy to make and is perfect to enjoy the next day for work lunch!

      Prep time : 4 hours

      Cooking time : 20 minutes

      Serves : 2

      Ingredients :
      Method :
      1. Cook pasta according to packet instructions. Once done, drain but make sure to reserve 1 cup of pasta water.
      2. Heat a large fry pan over a medium heat and sauté the onion, capsicum, and garlic. Add the chilli flakes and sea salt, then transfer to a blender with the cashews, nutritional yeast, and reserved pasta water.
      3. Blend until smooth, adding salt and pepper to taste if needed, then combine with your cooked pasta on a low heat for a few minutes.
      4. Top with more chilli flakes, sea salt, and parsley.

      This recipe by A Better Choice.

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    5. September 29

      Chickpea Flatbread with Grilled Zucchini, Pine Nuts & Currants

      Chickpea Flatbread with Grilled Zucchini, Pine Nuts & Currants

      A light and refreshing afternoon snack, these flatbreads will be your go-to for the warmer months! Topped with deliciously fresh and crunchy cucumber with lots of flavourful herbs, this one’s a winner!

      Prep time : 30 minutes to prepare Cook time 30 minutes

      Serves : Makes 2 Flatbread

      Ingredients :
      Method :
      1. Whisk together the chickpea flour, water, cumin, paprika, baking powder and some salt and pepper to taste. You want a smooth batter, the consistency of thickened cream.
      2. Heat a medium non-stick frying pan over a medium high heat and add 2 tsp of olive oil. Pour in half the batter to make a 20cm round flatbread. Cook until it firms up then flip and cook the other side for a couple of minutes. Remove and repeat with the remaining batter.
      3. Place the feta in a bowl and using a fork, crush it then mix through ¼ cup water and some black pepper to make a light, smooth whipped feta. Set aside
      4. Brush the sliced zucchini with 2 tbsp of olive oil and season with salt and pepper.
      5. Grill the slices over a hot grill plate or BBQ for 1 minutes each side to get caramelised. Combine with the pine nuts, currants, herbs, and dress with a 1 tbsp olive oil and the juice of half the lemon. Season to taste with salt and pepper and gently toss.
      6. To serve, smear the feta over the flatbreads, scatter over the zucchini salad and finish with the chili oil and extra lemon to serve.

      This recipe by A Better Choice.

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    6. September 28

      Lemon Pepper Fish with Greens & Salsa

      Lemon Pepper Fish with Greens & Salsa

      Looking for a delicious source of protein and fibre to add to your meals?

      This Lemon-Pepper fish is the perfect meal, served with chargrilled greens and salsa, it has a bit of everything!

      Prep time : 20 minutes

      Serves : 2 

      Ingredients :
      Method :
      1. Combine tomato, onion, chilli, capers, mint, and 1 tablespoon oil in a bowl. Season with salt and pepper.
      2. Place fish on a clean work surface. Combine pepper, lemon zest, and salt in a small bowl, and sprinkle over the fish.
      3. Heat a cast iron span over a medium heat. Add 1 tablespoon olive oil and the baby broccoli. Season with salt and cook for one to two minutes on each side or until lightly charred and tender-crisp. Transfer to a plate.
      4. Add remaining oil to the pan and cook fish for 2-3 minutes on each side or until just cooked through.
      5. Divide baby broccoli among serving plates, top with fish, and spoon over the salsa mixture.

      This recipe by A Better Choice.

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    7. September 27

      Peanut Butter and Banana Protein Bars

      Peanut-butter-banana-protein-bars-800x520

      If you’re looking for a healthy, protein packed snack to make at home, look no further than our Peanut Butter & Banana Protein Bars! Yes, they taste as good as they look😍

      Prep time : 40 minutes

      Serves : 10 – 12 bars

      Ingredients :
      Method :
      1. Pre-heat oven to 180C and line a reasonably shallow baking pan with baking paper (we used a pan 27.5cm x 17.5cm).
      2. Using a mixer, combine the bananas, peanut butter, maple syrup, ground cinnamon, and vanilla extract until the mixture is very smooth.
      3. Then add in the oats and sliced almonds, and mix until well combined.
      4. Place the mixture into the lined baking pan, making sure to press and flatten it with a spatula until the top is flat.
      5. Bake in the oven for 30 mins, or until the bars are turning golden brown on the edges.
      6. Once cooked, remove from the oven and allow the bars to cool completely before cutting them.

      Note: The bars can be stored in an airtight container for up to a week.

      This recipe by A Better Choice.

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    8. September 27

      Marinated Lentils With Baby Broccoli and Feta

      Marinated Lentils With Baby Broccoli and Feta

      This healthy, hearty Lentils and Baby Broccoli dish is the perfect meal prep recipe. Not only does it taste amazing warm, but it can also be enjoyed as a cold lunch the next day.

      Prep time : 30 minutes

      Serves : 4

      Ingredients :
      Method :
      1. Preheat the oven to 200°C. Line a baking tray with baking paper.
      2. In a large frypan, add coriander, fennel seeds, chilli, garlic and ½ cup oil. Set over a medium heat and cook, shaking pan occasionally, until the garlic is golden brown and the chilli slices have shrivelled slightly. Season spiced oil lightly with salt and transfer to a small bowl.
      3. In a large pot, cook lentils in simmering salted water until tender but still firm. Drain and transfer to a medium bowl.
      4. While the lentils are cooking, add the baby broccoli and lemon to the lined tray and toss with the remaining 3 tbsp olive oil and salt. Roast until the baby broccoli is charred in spots and the lemon has softened. Toss halfway through cook time.
      5. Pour half the reserved spiced oil over the warm lentils, then season with salt and pepper, to taste.
      6. Divide lentils among bowls and top with baby broccoli, lemon, and feta, dressing with any remaining spiced oil.

      This recipe by A Better Choice.

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    9. September 27

      Strawberry Muffins

      Strawberry-Muffins

      With strawberries in such good supply, it’d be rude not to make a Strawberry Muffin recipe!🍓 If you’re a berry lover, you’ll love this one! Get baking now!

      Prep time : 30 – 40 minutes

      Serves : 10- 12

      Ingredients :
      Method :
      1. Preheat oven to 180 C and spray a muffin tin with oil, or line with paper cups.
      2. In a bowl, combine your dry ingredients (sifted flour, cinnamon, baking powder, baking soda)
      3. In another bowl, mix together the wet ingredients (eggs, oil, maple syrup and yoghurt)
      4. Pour your wet mixture into your dry mixture and combine well, ensuring all flour lumps are dissolved.
      5. Gently fold in cut strawberries, or frozen strawberries.
      6. Pour your muffin mixture into your muffin tray until you’ve got 10-12 even muffins.
      7. Bake for 20 mins or so, depending on the heat of your oven. Check often to ensure no burning.
      8. Remove from oven, and allow to cool on a cooling rack.

      This recipe by A Better Choice.

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    10. September 26

      Chia Pudding

      Chia Pudding

      Chia pudding is great for breakfast and can easily be meal prepped, and kept in the fridge – or freezer! – for you to enjoy!

      Prep time : 15 minutes + 4 hours set time

      Serves : 4

      Ingredients :
      Method :
      1. Add chia seeds and milk to a large bowl and stir together.
      2. Let the chia mixture rest for 15 minutes – it will start to thicken – then stir again.
      3. Once thickened, divide between four glass jars.
      4. Cover with a lid and store in the fridge for four hours, or overnight before serving. To serve, top with blueberries, strawberries, and raspberries.

      Note: These will keep in the fridge for up to 5 days.

      This recipe by A Better Choice.

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    11. September 23

      Bahn Mi

      Bahn Mi

      You don’t have to travel far and wide for a delicious bánh mì!

      Prep time : 20 minutes

      Serves : 4

      Ingredients :
      Method :
      1. In a large bowl combine the soy sauce and sweet chilli sauce and coat the spare ribs.
      2. Add oil to a large frying pan over medium heat and cook the pork until tender and cooked through.
      3. Assemble each Bahn Mi with pate, coriander, pork, carrot, cucumber, spring onion, and fresh red chilli. 

      Shop for your ingredients in-store or online.

    12. September 23

      The Best Place To Store Your Fruit – The Fridge Or The Fruit Bowl?

      The Best Place To Store Your Fruit

      There is nothing worse than your fruit going off right a few days after you buy it. It’s a waste of money, and a waste of food, yet it always seems to be the case with at least one banana or stray grape. The way you’re storing your fruit could be a reason why they’re not lasting to their full potential, so we’re here to tell you the best way to store your fruit to get the longevity you need!

      Bananas
      They should be stored in a cool, dry place. They definitely don’t need to be in the fridge and can survive in the fruit bowl.

      Apples
      Surprisingly, apples should actually be kept in the fridge. They soften ten times faster at room temperature, and will last a lot longer when kept refrigerated.

      Berries
      Being kept in the fridge will make your berries last a lot longer. Bonus points for being kept in the crisper!

      Tomatoes
      Keep these at room temp to help them last as long as possible.

      Mangoes, plums, peaches and pears
      If you’re needing to ripen these fruits, you can keep them at room temperature in a brown paper bag, and then can be refrigerated if you’re wanting them to last longer.

      Pineapple
      You should store pineapples at room temperature, but you should place them upside down for a day or two to help the sweetness spread through the entire fruit!

      Hopefully this will help you in the future, and make sure you’re getting the most out of your fruit!

    13. September 20

      Chicken Caesar Salad

      Chicken-caesar-salad

      Who could say no to a delicious Caesar Salad! Made with crispy cos lettuce from your local fruit and veg shop, this recipe is sure to impress your family, or friends.

      Prep time : 20 minutes

      Serves : 6

      Ingredients :
      Method :
      1. Prep your croutons by cutting your bread into cubes. Add the bread cubes and bacon pieces to a frypan and cook them with 1 tbsp of olive oil, stirring occasionally. Cook until they’re crispy and golden, before setting them aside on a plate lined with paper towel.
      2. While the croutons are cooking, place the eggs in a saucepan and cover with water. Place over a medium to high heat and bring to a soft boil. Once boiling softly, reduce heat to medium and cook for 5 mins.
      3. Once cooked, remove the eggs from the saucepan, then run them under cold water for 1 min. Once they’re cooled, peel them, slice into quarters, then set aside.
      4. To serve, place the sliced cos lettuce in a large serving bowl. Top with the shredded chicken, grated parmesan, croutons, boiled eggs, bacon pieces, and Caesar salad dressing. Season with salt and pepper.

      Shop for your ingredients in-store or online.

    14. September 20

      Roast Broccoli Salad with Spicy Tahini Dressing

      Roast Broccoli Salad with Spicy Tahini Dressing

      “Don’t be afraid to crank your oven right up high to get that broccoli charred and cooked to perfection. The flavour intensifies and it becomes rich, naturally sweet, and so delicious. It’s a great way to use up the whole broccoli with zero waste. The Stalk holds so much flavour and nutrition and is perfect roasted like this.”

      This recipe was made in collaboration with our friend Tom Walton 

      Prep time : 15 minutes

      Serves : 4

      Ingredients :
      • 3 head broccolis, cut lengthways into quarters or sixths
      • 3-4 tbsp olive oil
      • Salt, pepper

      TAHINI SAUCE

      TO SERVE

      • 1/3 cup toasted almonds, roughly crushed
      • 1/3 cup shallots/spring onions, thinly sliced
      • 1 tbsp toasted sesame seeds
      Method :
      1. Preheat an oven to 240C and line a tray with baking paper
      2. Place the broccoli onto the baking tray, drizzle with the olive oil, season well with salt and pepper and gently toss.
      3. Roast for 15 minutes until lightly charred and the stalk softened.
      4. Meanwhile, combine the tahini sauce ingredients with ¼ cup or so of water to make it a thick pouring consistency.
      5. Transfer the cooked broccoli to a platter, squeeze over some lemon and spoon over the sauce, making sure it hits all the parts of the broccoli so the nuts and herbs all stick to it!
      6. Scatter over the almonds, shallots, sesame seeds and another squeeze of lemon if you please!

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    15. September 20

      Zespri SunGold Kiwifruit Quick No Churn Ice Cream

      Easy-no-churn-Zespri-Kiwi-ice-cream-2-bowl-copy-2-800x520

      After a no-fuss ice cream? This recipe is super easy to follow and only takes 20 minutes to whip up!

      Prep time : 20 minutes + Freezing time

      Serves : 6

      Ingredients :
      Method :
      1. You can either leave all the pieces of SunGold Kiwifruit diced or puree half in a blender. Set aside.
      2. In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
      3. Whip the cream until stiff peaks form, then combine with the vanilla/sweetened condensed milk mixture and fold in the pureed and/or chopped SunGold Kiwifruit, reserving a few pieces of chopped SunGold to put on top.
      4. Pour the mixture into a loaf tin.
      5. Then cover and freeze for at least 3 hours until frozen or overnight.

      Recipe provided by Zespri™ SunGold™ Kiwifruit and www.zespri.com.au

    16. September 20

      Tuna Stuffed Avocados

      Tuna Stuffed Avocadoes

      Breakfast has never been easier or more delicious with these Stuffed Tuna Avocados!

      Prep time : 15 minutes

      Serves : 4

      Ingredients :
      Method :
      1. Add the tuna, mayonnaise, celery, onion, parsley, salt, and pepper to a mixing bowl. Stir until well combined.
      2. Slice avocados in half and remove the seed. Add a large spoonful of tuna mix onto each avocado half. Enjoy!

      This recipe by A Better Choice.

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    17. September 19

      Pina Colada

      Pina-Colada-800x520

      🎶 If you like Pina Coladas 🎶 … then you’ll love ours! Fresh pineapple juice and coconut are blended together to make this smooth, creamy drink! The perfect drink to toast to the end of a week 🍹

      Prep time : 10 minutes

      Serves : 2

      Ingredients :
      • ¾ cup freshly pressed pineapple juice
      • 1/3 cup white Rum (optional)
      • ¼ cup fresh coconut milk
      • 1 tbs fresh lime juice (optional)
      • ½ tbs sugar syrup, to taste
      • 2 cups ice
      Method :
      1. In a blender, combine all ingredients until well combined.
      2. Serve in glasses immediately.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    18. September 19

      Pineapple, Orange & Banana Smoothie

      Pineapple-Orange-Banana-Smoothie-800x520

      Feel energised for the day ahead with our deliciously tropical Pineapple, Orange and Banana Smoothie. Sip away, and imagine yourself sitting by the beach 🏝💭

      Prep time : 10 minutes

      Serves : 4

      Ingredients :
      Method :
      1. Add all of your ingredients to a blender, and blend until smooth.
      2. Pour and serve with fresh orange slithers on top.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    19. September 16

      Guacamole

      Guacamole

      Everyone loves guac! This super easy, super quick guacamole is sure to be a winner whether it’s a dip for entertaining, a snack with corn chips or to accompany eggs for brekky!

      Prep time : 5 minutes

      Serves : 4

      Ingredients :
      Method :
      1. Grab two ripe avocados and place the flesh in a bowl.
      2. Mash the avocado until mostly smooth.
      3. Add in finely chopped red onion and diced tomato. Stir to combine.
      4. Season with coriander and lime juice. Add in salt and pepper, to taste..

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    20. September 13

      Whole Roasted Apples

      Whole Roasted Apples
      “Putting apples on centre stage for this simple and totally delicious dessert. I like to describe it as apple pies without the pastry. Serve them with thick cream, yoghurt or vanilla ice cream”
      This recipe was made in collaboration with our friend Tom Walton .

       

      Prep time : 15 minutes

      Cooking time : 45 minutes to 1 hour

      Serves : 4

      Ingredients :
      Method :
      1. Preheat an oven to 210C
      2. Using a melon baller scoop, cut down through the centre of the apple to remove the core, not cutting all the way through though – leave about 1cm from the bottom
      3. Combine the brown sugar & cinnamon and sprinkle ¾ of it into and over the apples. Cut the butter into the same number of pieces as apples and place it into each of the apple cavities.
      4. Sprinkle over the remaining sugar mixture and squeeze the lemon over. Cover with foil and roast for 45 minutes, until the apples are softened and collapsing.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    21. September 13

      Dumplings

      Dumplings
      These dumplings are a must try for your next lunch!

      ————————————————————————————————-

      Ingredients :

      Dumplings:

      Method :
      1. Grate the carrot and add it to a food processor along with the chicken mince, garlic cloves, minced ginger, green onion, sesame oil, and soy sauce. Pulse until everything is finely chopped.
      2. Heat up a frying pan over medium-high heat and fry the mixture in some sesame oil until golden brown.
      3. Place a tbsp filling in the middle of a dumpling wrapper and wrap it into the shape you like.
      4. Heat up the skillet again and fry your dumplings on one side until crispy, then turn over and repeat. Pour the water into the pan and cover with a lid. Let the dumplings steam until all the water is absorbed.
      5. Finely chop garlic and green onion. Add garlic, green onion, red chili flakes, and sesame seeds to a bowl. Pour the hot oil into the bowl.
      6. Now add the soy sauce, water, and rice vinegar.
      7. Assemble dumplings and chili oil and enjoy!

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    22. September 7

      Vietnamese Inspired Crispy Salad

      Vietnamese Inspired Crispy Salad
      This slaw-like Vietnamese Inspired Salad is everything we love about Vietnamese food: Fresh and bright, yet full of flavour.
      The perfect lunchtime meal, highlighting some delicious fresh produce.

      ————————————————————————————————-

      Ingredients :
      Method :
      1. Prep all fresh ingredients and add to a large bowl.
      2. Cook rice noodles according to package instructions.
      3. For the dressing, combine sesame oil, sweet chili sauce, garlic powder, and chili flakes in a small bowl.
      4. Pour the dressing into the large bowl with fresh produce, and noodles, mix everything through and enjoy!

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    23. September 7

      Baked Chicken with Pumpkin and Chorizo

      Baked Chicken with Pumpkin and Chorizo

      Keep the whole family happy with this easy Chicken, Chorizo and Pumpkin Bake!

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      Ingredients :
      Method :
      1. Preheat the oven to 200°C. Heat a large frying pan over medium-high heat. Add 2 tbsp of the oil and the chorizo. Cook, stirring, for 3 mins or until crisp. Using a slotted spoon, transfer the chorizo to a large baking dish.
      2. Season the chicken well with salt and pepper. Add the chicken to the frying pan and cook, turning once, until golden brown all over. Transfer to the baking dish. Depending on the size of the pan, chicken may need to be cooked in two batches.
      3. Using the same pan and oil, add the pumpkin, carrot, garlic, and thyme to the pan. Cook until the vegetables are caramelized and beginning to soften. Add the stock and bring it to a simmer. Pour the mixture into the baking dish.
      4. In a small bowl, mix breadcrumbs and the remaining 1 tbsp of the oil. Sprinkle the breadcrumb mixture over the chicken and vegetables in the baking dish.
      5. Bake for 20 mins or until the mixture is bubbling and the breadcrumb topping is crisp and golden brown. Sprinkle with parsley and extra thyme.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    24. September 5

      Corn Fritters

      Corn Fritters

      These easy to make Corn Fritters are a great breakfast or lunch idea for the whole family! We love to serve them with fresh avocado and rocket – yum yum!

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      Ingredients :
      Method :
      1. Place the flour into a large bowl, making a well in the centre. Whisk together the eggs and milk in a separate bowl, then pour the mix gradually into the flour, gently stirring to combine.
      2. Fold through the corn kernels, chives and crumbled feta. To ensure the fritters stay nice and light, ensure you don’t over-mix the mixture.
      3. Heat a large frypan over a medium heat and add a dollop of butter or oil to grease the pan.
      4. Add heaped tablespoons of the fritter mixture into the pan. Note: you will need to cook the fritters in batches. Cook the fritters for around 2-3 mins, until golden brown on the underside. Flip them and cook on the other side.
      5. Repeat the above step with the remaining fritter mixture, adding oil or butter as you go to ensure the frypan is well greased.
      6. To serve, evenly divide the fritters between four serving plates, alongside guacamole and rocket.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    25. September 5

      Mexican Corn Salad

      Mexican-Corn-Salad-

      Check out this vibrant Mexican Corn Salad! 🌽 With corn thriving at the moment, there’s no reason not to whip up this tasty salad.

      ————————————————————————————————-

      Ingredients :
      Method :
      1. Heat the olive oil in a large pan over a high heat. Add the corn and cook for 3-5 mins, stirring often, until the corn starts to char.
      2. Transfer the charred corn to a large bowl and allow it to cool for a couple of mins.
      3. Add the remaining ingredients to the bowl with the corn. Mix everything together until well combined.
      4. Taste test and adjust the lime juice and salt and pepper as required.
      5. To serve, garnish the salad with additional feta and coriander, if desired.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    26. September 2

      Capsicum Pesto Eggs

      Capsicum Pesto Eggs

      Stop! You neeeed to try these Capsicum Pesto Eggs!

      Loaded with veg, flavour and spice, this brekky pleaser will become your go-to for every meal- don’t say we didn’t warn you! Can handle some spice? Customise this Cap’ recipe to your spice spectrum!

      ————————————————————————————————-

      Ingredients :
      Method :
      1. Char capsicums until black (approximately 30 minutes) on the stove/grill. You can also do this on a barbecue. 
      2. Once charred, cover capsicums with plastic wrap on a plate and leave for 30 minutes. Peel skin and remove seeds.
      3. Add the capsicum into a food processor with the garlic, basil, chilli (to taste) and a splash of olive oil. Season and blitz for 20 seconds.
      4. Add whole cashews and grated parmesan to taste, blitz again for another 20 seconds.
      5. Add pesto to a hot pan, lower heat and crack eggs in.
      6. Toast your bread and add your smashed avocado (season with lemon juice and salt/pepper).
      7. Put pesto eggs onto the bread and garnish with fresh parsley and lemon juice.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

        • August 31

          Mustard Chicken with Roast Veg Medley

          Mustard Chicken with Roast Veg Medley

          This Mustard Chicken is a fantastic midweek meal that’s fast to whip up and tastes incredible!

          ————————————————————————————————-

          Ingredients :
          Method :
          1. Preheat the oven to 180°C.
          2. Dice potatoes, sweet potato, and beetroot and place on a baking tray. Drizzle with oil, and add salt and pepper. Roast in the oven until crispy.
          3. Slice capsicum and place on a baking tray. Season with salt and pepper and roast in the oven for 8-10 minutes.
          4. Dice chicken thighs and place into a medium mixing bowl. Add greek yoghurt, seeded mustard, lemon juice, and water and stir.
          5. Add chicken to a large frying pan over medium heat and cook until tender and the sauce has reduced down.
          6. Once the chicken is cooked and vegetables are roasted, serve together with a dollop of greek yoghurt.

          This recipe by A Better Choice.

          Shop for your ingredients in-store or online.

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