• May 11

    Sweet Potato & Orange Soup

    orange sweet potato soup

    Preparation Time : 45 minutes

    Serves : 4

    Ingredients :
    • 2 large sweet potatoes
    • 1 brown onion, diced
    • 1 garlic clove, crushed
    • 2 tbs olive oil (or coconut oil)
    • 1 orange, zest and juice
    • 200ml coconut milk
    • 2 cups vegetable stock
    • 1 spring onion, chopped
    • 3 tbs cream (or sour cream)
    • Salt and pepper, to taste
    Method :
    1. Pre-heat oven to 200°C. Line baking tray with baking paper. Chop sweet potato into chunks approximately 1-inch thick. 
    2. Heat 1 tbs oil in a small pan over low heat. Place garlic and onion in pan and cook for a few minutes until translucent. 
    3. Place sweet potato and onion mixture on baking tray. Coat with remaining oil and salt and pepper. Bake at 200°C for approximately 20 minutes. Remove from the oven and allow to cool. 
    4. Transfer sweet potato mixture to a blender. Add orange zest, orange juice, vegetable stock and coconut milk. Blend until the mixture is smooth. Season with salt and pepper to taste. 
    5. Divide soup into bowls. Garnish with spring onion and cream, and serve! 

    Recipe by : A Better Choice

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  • May 11

    Eggplant Parma

    Eggplant-Parma--800x520

    Preparation Time : 2 hours

    Serves : 8

    Ingredients :
    • 2 large eggplants
    • 1 tsp salt
    • ¼ cup olive oil
    • 2 garlic cloves, minced
    • 2 cans of crushed tomato
    • ½ cup chopped basil
    • 2 cups breadcrumb
    • 1 ¼ cup shredded parmesan cheese
    • 1 cup all-purpose flour
    • 4 large eggs, beaten
    Method :
    1. Slice the eggplant into thick rounds. Layout the eggplant slices on a baking tray. Sprinkle both sides of the eggplant with salt. Let that sit for 1 hour.
    2. To make the sauce, heat oil in a medium saucepan. Add in minced garlic and good until fragrant. Add the crushed tomatoes and bring to a simmer. Add salt and pepper to taste. Add in the basil and remove from heat.
    3. Preheat the oven to 200C. In separate bowls, place breadcrumbs flour and the beaten egg. Drench each eggplant in the flour, then the egg and then the breadcrumbs. Repeat. Place eggplants on a baking tray and drizzle olive oil over the top. Bake the eggplants for 15-20 minutes.  Remove from oven and cool.
    4. To assemble the dish, spread 1 cup of tomato sauce into a casserole dish. Assemble the eggplants in a single layer. In between each layer spread the tomato sauce and parmesan cheese. Repeat. Reduce the oven to 180C and bake uncovered until the cheese is melted. Remove from oven and sit for 10 minutes.

    Recipe by : A Better Choice

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  • May 5

    Grilled Mexican Corn

    Preparation Time : 30 minutes

    Serves : 6 to 8

    Ingredients :
    • 6 to 8 medium corns
    • ½ cup sour cream
    • ½ cup mayonnaise
    • ½ cup chopped coriander
    • 1 garlic clove, minced
    • ¼ teaspoon smoked paprika
    • 2 tsp grated lemon zest
    • 2 tbsp lime juice
    • ½ cup parmesan cheese, grated
    Method :
    1. In a small bowl, whisk together sour cream, mayonnaise, coriander, paprika, lime zest and juice. Set aside.
    2. To grill the corn, place it directly onto grill grates. Grill the corn for 3 minutes until they look charred. Turnover and repeat.
    3. Using a brush or spoon, coat each corn with the cream mixture. Sprinkle parmesan cheese on top. Serve immediately with lime wedges.

    Recipe by : A Better Choice

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  • April 27

    Vegan Raspberry Cheesecake

    Vegan-Raspberry-Cheesecake-800x520

    Preparation Time : 30 minutes

    Serves : 12

    Ingredients :

    ALMOND CRUST

    • 1 ½ cups ground almonds, processed
    • 1 lemon zest
    • 2 tbsp maple syrup

    RASPBERRY CASHEW CREAM

    • 2 ½ cups cashew, soaked in 3 cups of water (keep the water)
    • 3 cups raspberries
    • ½ cup maple syrup
    Method :
    1. In a medium bowl, combine almonds, lemon zest, and 2tbsp maple syrup and mix well. Press the crust mixture into a cake pan until you get an even layer. Refrigerate for 30 minutes.
    2. In a food processor blend raspberries until puree consistency. Pass the puree raspberries through a sieve to remove any seeds. Blend the soaked and drained cashews in a food processor until completely smooth. Add the raspberry puree and maple syrup to the cashew cream and blend until combined.
    3. Transfer the raspberry cashew cream onto the almond crust and smooth out the top. Place in a freezer overnight to set.

    Recipe by : A Better Choice

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  • April 26

    Zucchini Lasagne

    Zucchini-Lasagne

    Preparation Time : 50 minutes

    Serves : 4

    Ingredients :
    • 8 medium zucchinis, sliced
    • 2 tbsp olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 2 tbsp oregano
    • 1 bunch kale, chopped
    • 1 bunch spinach
    • 1 tbsp grated lemon rind
    • 2 ¼ cups ricotta
    • ¾ cup mozzarella
    • ¾ cup parmesan
    • Salt
    • Pepper
    Method :
    1. Preheat the oven to 220C. Place zucchini on a baking tray and brush with oil. Roast for 10-15 minutes or until golden.
    2. In a medium frying pan, add onion, garlic, and oregano. Cook for 4-5 minutes. Roughly chop the spinach and kale and add them to the onion mixture. Combine ricotta, lemon rind, salt and pepper in a bowl and mix.
    3. In a baking dish, line with the roasted zucchini. Top with half of the ricotta mixture and half the kale mixture. Sprinkle with mozzarella and parmesan. Repeat process.
    4. Bake for 10-15 minutes or until golden.

    Recipe by : A Better Choice

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  • April 20

    Roast Salmon & Asparagus

    Roast Salmon & Asparagus

    Preparation Time : 50 minutes

    Serves : 2

    Ingredients :
    • 400g Potatoes
    • 2 tbsp olive oil
    • Bunch Asparagus spears, trimmed
    • Cherry tomatoes, a handful
    • 1 tbsp balsamic vinegar
    • 2 salmon fillets
    • Handful basil leaves
    Method :
    1. Preheat the oven to 200C. In a large bowl combine olive oil and potatoes. Toss to combine. Roast the potatoes for 20 minutes or until golden brown. Toss the asparagus in with the potatoes, then place back in the oven for 15 minutes.
    2. Place cherry tomatoes and balsamic vinegar with the potatoes. Place the salmon amongst the vegetables. Drizzle with remaining oil and return to the oven for 10-15 minutes or until the salmon is cooked through. Toss over basil leaves and serve.

    Recipe by : A Better Choice

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  • April 20

    Sweet Potato & Kale Frittata

    Sweet-Poatoe-Kale-Frittata-800x520

    Preparation Time : 30 minutes

    Serves : 4

    Ingredients :
    • 6 large eggs
    • ½ cup light milk
    • ½ cup thickened cream
    • 1 tsp salt
    • ½ tsp pepper
    • 2 medium sized sweet potatoes
    • 2 tbsp olive oil
    • 2 cups chopped kale
    • ½ small red onion
    • 2 cloves garlic
    • 85g goat cheese
    Method :
    1. Preheat the oven to 180°C.  
    2. Whisk together the eggs, then add the milk, salt and pepper.  
    3. Over a medium heat in a cast iron (oven safe) pan, sauté the sweet potatoes in 1 tbsp olive oil for 8-10 mins or until the potatoes are tender and golden. Remove from heat and keep warm.  
    4. Return the pan to the stove and sauté the kale, red onion and garlic for 3-4 mins or until the kale is wilted and tender. Finally, stir in the potatoes.  
    5. Pour the egg mixture evenly over the vegetables and cook for 3 more mins.  Sprinkle over the goat cheese, then bake at 180°C for 10-14 mins or until set.  

    Recipe by : A Better Choice

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  • April 12

    Sweet Lemon Tiramisu

    Sweet Lemon Tiramisu

    Preparation Time : 30 minutes

    Serves : 9

    Ingredients :
    • 250g mascarpone cheese
    • 250g cream cheese
    • 1 cup milk
    • 1 tsp lemon extract
    • 2/3 cup lemon juice
    • 3 tbsp sugar
    • 2 tsp grated lemon zest
    • 24 sponge ladyfingers
    Method :
    1. In a large bowl, using an electric mixer beat mascarpone cheese, cream cheese, milk, and lemon extract.
    2. Whisk lemon juice and sugar in a medium-sized bowl until sugar is all dissolved. Dip 8 ladyfingers into the lemon juice. Place in a single layer in an 8-inch square dish. Spread the mascarpone mixture over top. Repeat layers twice.
    3. Sprinkle with lemon zest and refrigerate for at least 2 hours before serving.

    Recipe by : A Better Choice

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  • April 7

    Apple & Sultana Hot Cross Buns

    Hot cross buns

    Preparation Time : 40 minutes + rising time

    Serves : 12

    Ingredients :

    BUNS :

    • ¾ cup granny smith apple, diced
    • ¾ cup sultanas
    • 4 cups plain flour
    • 14g dried yeast
    • ¼ cup caster sugar
    • 1 tsp ground cinnamon
    • 2 tsp all spice
    • Pinch of salt
    • 40g butter
    • 300ml milk
    • 2 eggs, lightly beaten

    CROSSES :

    • ½ cup plain flour
    • 5 tbsp water

    GLAZE :

    • 1 tbs apricot jam (or honey)
    • 2 tsp water
    Method :
    1. Combine flour, yeast, sugar, cinnamon, all spice, salt, apple and sultanas in a large bowl.
    2. Melt butter in a small saucepan over a medium heat. Once melted, add the milk and heat until mixture is lukewarm.
    3. Add milk mixture and eggs to the flour and fruit mixture.
    4. Using a flat-bladed knife, cut the knife through the dough until it almost comes together. Using clean hands, finish mixing to form a soft dough.
    5. Place the dough onto a floured surface and knead for 10 mins, or until the dough is smooth.
    6. Place the dough into a lightly oiled bowl and cover with plastic wrap.
    7. Set dough aside in a warm place for 1 hour to 1 ½ hours, or until the dough doubles in size.
    8. Line a large baking tray with baking paper.
    9. Punch the dough back to its original size and knead on a lightly floured surface until smooth.
    10. Divide the dough into 12 even portions. Shape each portion into a ball. Place balls onto the lined tray, about 1cm apart.
    11. Cover once again with plastic wrap and set aside in a warm place for 30 mins, or until the buns have doubled in size.
    12. Meanwhile, preheat oven to 190°C.
    13. To make the flour paste, mix together the flour and water in a small bowl until smooth, adding more water if the paste is too thick. However, you don’t want mixture too be too runny!
    14. Spoon mixture into a piping bag (or a small snap-lock bag). Cut one corner of the bag, then pipe the flour paste over the tops of the buns to form crosses.
    15. Bake in the oven for 25 to 30 mins, or until the buns are cooked through. Keep an eye on them so they don’t burn!
    16. To make the glaze, heat the apricot jam and water in the microwave for a few seconds until runny. Using a pastry brush, brush glaze over the hot cross buns.
    17. Hot cross buns are best served fresh and warm!

    Recipe by : A Better Choice

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  • April 6

    Roast Chicken and Potatoes with Red Capsicum Relish

    Preparation Time : 30 minutes

    Serves : 4

    Ingredients :
    • 24 halved potatoes
    • 4 tbsp olive oil
    • 4 cloves garlic, 2 cloves smashed
    • Salt and pepper
    • 570g chicken breast
    • Roasted red capsicum, drained, and cut into ¼ pieces
    • 2 spring onions, finely chopped
    • 1/3 cup roasted almonds, chopped
    • 3 tbsp sherry vinegar
    • 2 tbsp parsley, chopped
    Method :
    1. Preheat the oven to 200C. On a large baking tray lined with baking paper, toss potatoes with 2tbsp olive oil. Press 2 garlic cloves over top and sprinkle ¼ tsp salt, toss to combine. Roast for 15 minutes. 
    2. Heat a large skillet with oil over medium heat. Season chicken with ¼ tsp each salt and pepper. Cook until browned. Add in smashed garlic and cook until fragrant. Transfer the skillet to the oven to cook along with the potatoes and roast until chicken is cooked through and potatoes are golden brown.  
    3. In a medium bowl, combine capsicum, almonds, spring onion, vinegar, and remaining oil and ¼ tsp salt. Add garlic to the pepper mixture along with parsley. Mix to combine.  Serve with chicken and potatoes.  

    Recipe by : A Better Choice

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  • April 6

    Persimmon Salsa

    Persimmon Salsa

    Preparation Time : 5 minutes

    Serves : Makes 2 cups

    Ingredients :
    • 3 medium-sized persimmons, peeled, cut into cubes
    • 1 white onion, finely chopped
    • 1 tbsp fresh lime juice
    • Handful fresh basil, finely chopped
    • Handful fresh mint, finely chopped
    • Salt
    • Pepper
    Method :
    1. Mix persimmons, onion, lime juice, basil, and mint in a small bowl.
    2. Season with salt and pepper to taste. Cover and refrigerate. Bring to room temperature before serving.

    Recipe by : A Better Choice

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  • March 30

    Loaded Sweet Potato Boats

    Loaded Sweet Potato Boats

    Preparation Time : 50 minutes

    Serves : 4

    Ingredients :
    • 2 sweet potatoes
    • ¼ cup olive oil
    • 400g chickpeas
    • ¼ bunch kale, finely chopped
    • ½ tsp chilli flakes
    • 50g feta, crumbled
    • Squeeze of lemon
    Method :
    1. Preheat the oven to 200C and line 2 baking trays with baking paper.
    2. Cut sweet potatoes in half. Brush sweet potatoes with 1 tbsp of olive oil. Place, cut side down and bake for 30 minutes or until tender.
    3. In a large bowl place chickpeas, kale, and oil. Toss to combine. Place kale mixture on the remaining baking tray and bake for 10 minutes.
    4. Add feta to kale mixture, then toss to combine. Top the sweet potatoes with the kale mixture. Season with chilli flakes and a squeeze of fresh lemon.

    Recipe by : A Better Choice

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  • March 30

    Orange, Beet & Steak Salad

    Orange-Beet-Steak-Salad-800x520

    Preparation Time : 20 minutes

    Serves : 4

    Ingredients :
    • 200g Sirloin steak
    • Salt
    • Pepper
    • 2 oranges, plus 2 tbsp juice
    • 1 tbsp white wine vinegar
    • 1 tbsp olive oil
    • ½ red onion, thinly sliced
    • 120g Baby leaf rocket
    • Beetroot, cut into wedges
    Method :
    1. Season the steak with salt and pepper. Cook 3-4 minutes per side for medium-rare, Transfer to a cutting board and let rest for 5 minutes before cutting. 
    2. Mix orange juice, vinegar, olive oil, salt, and pepper in a large bowl. Add in the onion and toss to coat.  
    3.  Cut and peel the oranges. Cut into rounds. Toss in the baby rocket with the tangerines, beetroot, steak, and vinaigrette. Enjoy.  

      Recipe by : A Better Choice

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  • March 25

    White Choc Raspberry Cheesecake Bars

    White-Choc-Raspberry-Cheescake

    Preparation Time : 5 hours

    Serves : 16

    Ingredients :

    Raspberry Sauce

    • 2 tsp water
    • 1 tsp cornstarch
    • 1 and ½ cup fresh raspberries
    • 2 tbsp granulated sugar

    Crust

    • 20 Oreos
    • 5 tbsp unsalted butter, melted

    Filling

    • 170g white chocolate
    • 450g cream cheese
    • 1/3 cup granulated sugar
    • 1 tbsp all-purpose flour
    • 1 tsp lemon juice
    • 1 tsp pure vanilla extract
    • 1/8 tsp salt
    • 2 large eggs
    Method :
    1. Mix 1 tsp water and 1 tsp cornstarch in a small bowl. Set aside. Combine raspberries, sugar, and the remaining 1 tsp of water in a small saucepan over medium heat. Stir the mixture as it begins to cook. Once simmering, add in the cornstarch mixture, simmering for 3 minutes. Remove from heat and press mixture into a fine strainer to remove the seeds. Allow the raspberry sauce to cool completely.   
    2. Preheat the oven to 177C. Line a baking tray with baking paper.  
    3. In a food processor, pulse the Oreos into a fine crumb. Transfer to a medium bowl and stir in the melted butter. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes, remove from the oven and set aside.  
    4. Melt the white chocolate in a double boiler or in the microwave. Once melted set aside.  
    5. Using a handheld or stand mixer beat the cream cheese and granulated sugar together until the mixture is creamy and smooth. Add flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On a medium speed, add in the eggs one at a time. Pour in the cooled white chocolate and beat on low speed until combined.  
    6. Pour half the cheesecake filling onto the crust. Drizzle half of the raspberry sauce all over the top. Spread the remaining cheesecake filling on top. Drizzle the remaining raspberry sauce on top, then use a knife to gently swirl everything together.  
    7. Bake for 30 to 35 minutes. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours before slicing. Once set, cut into squares and enjoy.  

      Recipe by : A Better Choice

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  • March 24

    Sweet & Sour Pork with Cabbage Slaw

    Sweet & Sour Pork Recipe

    Preparation Time : 15 minutes

    Serves : 2

    Ingredients :
    • 2 pork loin steaks
    • 1 cup chicken stock
    • 1 lime
    • 1 red cabbage, chopped finely
    • 2 carrots, peeled and shredded
    • 1 cucumber, cut into wedges
    • 1 cup baby spinach
    • 1 cup basmati rice
    • 1 tbsp ginger paste
    • 1 tbsp olive oil
    • 1 tbsp sweet & sour sauce
    • 1 tbsp mayonnaise
    Method :
    1. Drizzle olive oil in a frying pan over medium-high heat. Cook pork until cooked through, 3-4 minutes on each side. Add in ginger paste, sweet & sour sauce, chicken stock and a splash of water. Cook until fragrant.
    2. Finely chop cabbage and coriander. Peel and shred the carrots. In a medium bowl, combine cabbage, and carrots. Add in mayonnaise, a good squeeze of lime juice, and a drizzle of olive oil. Toss to combine. Slice cucumber.
    3. Cook rice according to packet instructions. Slice pork and plate up with the rice, cabbage slaw and cucumber.

    Recipe by : A Better Choice

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  • March 23

    Spinach & Cheese Breakfast Pockets

    Preparation Time : 40 minutes

    Serves : 8

    Ingredients :
    • 2 large eggs, divided
    • 1 cup ricotta cheese
    • 1 cup baby spinach, roughly chopped
    • 1 cup basil, roughly chopped
    • 1 cup cherry tomatoes, chopped
    • ¼ tsp chilli flakes
    • Shortcrust pastry
    • Salt
    • Sesame seeds, for sprinkling
    Method :
    1. Pre-heat the oven to 200C. Line a baking tray with baking paper. In a small bowl, whisk together 1 egg and 1 tbsp of water. Set aside. 
    2. Combine ricotta, spinach, basil, tomatoes, chilli flakes, salt and remaining egg in a medium bowl.  
    3. Cut shortcrust pastry into 4 wedges. Divide ricotta mixture among 4 wedges placing on 1 side. Fold pastry over filling and press edges with a fork to seal.  
    4. Transfer over to the prepared baking tray. Brush tops with egg mixture and sprinkle with sesame seeds. Bake until golden brown. 16 to 20 minutes.  

    Recipe by : A Better Choice

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  • March 22

    Plum Salad with Parmesan

    Preparation Time : 5 minutes

    Serves : 4

    Ingredients :
    • 2 tbsp red wine vinegar
    • 1 tbsp honey
    • 1 tsp cracked black pepper
    • 6 ripe red plums, cut into wedges
    • ¼ cup shaved Parmesan
    • 1 tbsp extra-virgin olive oil
    • Sea salt  
    Method :
    1. Combine vinegar, honey and 1 tsp pepper in a medium bowl. Add plums into the dressing and toss until coated. Add ¼ cup Parmesan and toss again to evenly distribute throughout the salad.  
    2. Transfer the plum salad into a shallow bowl. Drizzle with oil and season with salt and pepper. Top with more shaved Parmesan.  

    Recipe by : A Better Choice

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  • March 16

    San Choy Bao

    Preparation Time : 15 minutes

    Cooking Time : 10 minutes

    Serves : 4

    Ingredients :
    • 2 carrots
    • 2 zucchini
    • Cos lettuce
    • 2 cloves garlic
    • 2cm square ginger
    • 2 tablespoons oyster sauce
    • 1 tablespoon soy sauce
    • 350g pork mince
    • 2 tablespoons sesame seeds
    • 80g vermicelli noodles
    • Spring onion to serve
    • Red chilli to serve
    Method :
    1. Combine the oyster sauce and soy sauce with grated garlic and ginger. Set aside.
    2. Heat a pan and toast sesame seeds for one minute. 
    3. Cook vermicelli noodles per packet instructions.
    4. Grate the zucchinis and squeeze water out. Grate the carrots.
    5. Brown off the pork mince in a pan with olive oil, then add the squeezed zucchini and carrots. 
    6. After the vegetables cook through (approximately 2-3 minutes), add the cooked vermicelli noodles and the sauce. Mix well.
    7. Add the mixture to washed lettuce leaves, garnish with finely chopped chilli and spring onions. Enjoy!
  • March 11

    Garlic Bok Choy

    Garlic-Bok-Choy

    Preparation Time : 10 minutes

    Serves : 6

    Ingredients :
    • 5 cloves garlic (minced)
    • 2 large shallots (minced)
    • 800g bok choy
    • 1 Tbsp vegetable oil
    • 2 Tbsp soy sauce
    • 1 tsp sesame oil
    • 1 tsp chilli flakes (optional)
    Method :
    1. Add oil to a large wok or a large frypan over a medium-high heat.  
    2. Add garlic and shallots, stirring for 1-2 mins until fragrant. 
    3. Then add in the bok choy, soy sauce, and sesame oil. Cook for 1-2 mins, toss to coat and then cover until cooked.  
    4. Sprinkle with chilli flakes and serve.  
  • February 24

    Beetroot & Banana Smoothie

    Beetroot-Banana-Smoothie-800x520

    Preparation Time : 5 minutes

    Serves : 6

    Ingredients :
    Method :
    1. Peel and cut your beetroot into large chunks. 
    2. Core apple, then cut into large chunks. 
    3. Add beetroot chunks, frozen bananas, apple chunks, milk and lemon juice into a blender and blend until smooth.
  • February 22

    Tofu & Snow Pea Stir Fry

    Tofu-Snow-Pea-Stir-Fry-800x520

    Preparation Time : 15 minutes

    Serves : 4

    Ingredients :
    • 2 tbsp olive oil
    • 1 tbsp garlic, minced
    • 2 cups snow peas, trimmed and halved
    • 1 cup firm tofu, diced
    • 4 baby bok choy, roughly chopped
    • 1 tbsp soy sauce
    • ½ tbsp balsamic vinegar
    • ½ tsp pepper
    • 1 tsp sesame oil
    • 1 tsp sesame seeds
    • Steamed rice or cooked noodles, to serve
    Method :
    1. In a large wok, heat olive oil over a medium-high heat for 2 mins until the oil is sizzling. Next, add the garlic and sauté until fragrant, around 1 min.
    2. Add snow peas and tofu and cook until browned, around 5 mins.
    3. Add the bok choy and stir fry for 2 mins, until it is slightly softened.
    4. Stir in the soy sauce, balsamic vinegar, and pepper. Mix well until all ingredients are well coated.
    5. Drizzle over the sesame oil, then serve immediately with steamed rice or cooked noodles of your choice. Finally, sprinkle the sesame seeds on top. Enjoy!
  • February 22

    Spinach Gratin

    Spinach-Gratin-800x520

    Preparation Time : 35 minutes

    Serves : 6

    Ingredients :
    • 3 bunches of spinach, stems removed and cut in half
    • 2 tbsp butter
    • 1 small onion, diced
    • 1 tbsp garlic, minced
    • ½ tbsp plain flour
    • 1 ½ cups thickened cream
    • ½ cup parmesan cheese, grated
    • 1 tsp salt
    • ½ tsp pepper
    • 1 cup mozzarella cheese, grated
    Method :
    1. Preheat the oven to 180 °C 
    2. In a large pot of boiling water, place the cut spinach in for 30 secs to cook or until the spinach is wilted. Rinse the spinach under cold water and drain, squeezing out any excess water. Set aside.  
    3. In a large pan, melt butter over a medium-high heat. Sauté the onion and garlic until fragrant.  
    4. Next, add in the flour and stir to combine. Stir in the cream and ¼ cup of parmesan. Stir constantly while bringing the mixture to a simmer until thickened. Season with salt and pepper, then stir in the spinach. 
    5. Transfer mixture into a 9-inch square baking pan and top with the grated mozzarella cheese and remaining parmesan.  Bake for 20 mins until the cheese is golden brown. Enjoy! 
  • February 16

    Pumpkin & Feta Muffins

    Pumpkin-Feta-Muffins

    Preparation Time : 32 minutes

    Serves : 12 large muffins

    Ingredients :
    • 3 cups self-raising flour
    • 3 eggs
    • 1 tbsp olive oil
    • 1 cup roast pumpkin purée
    • ½ cup black olives, pitted, sliced
    • 250ml milk
    • 2 tbsp thyme
    • 35g feta, crumbled
    • 1 cup baby spinach
    • Salt & pepper, to taste
    Method :
    1. Preheat oven to 210°C fan forced. Grease a 12-hole muffin tray, then line each hole with baking paper. In a large bowl, whisk together the olive oil and eggs until pale in colour.
    2. Next, add milk and the pumpkin puree, whisking until well combined. Fold in the flour with a spatula until it’s just combined. Finally, add the olives, spinach, thyme, and feta, and gently fold in until mixture is just combined. Season with salt and pepper.
    3. Carefully spoon the batter into each muffin hole, then bake in the oven for 2 mins at 210°C. Next, reduce heat to 180°C and allow the muffins to cook for another 20 mins.
    4. Once done, remove tray from the oven. Allow muffins to cool in the tray for 2 mins before transferring them to a cooling rack to further cool down. Enjoy!
  • February 11

    Homemade Peach Iced Tea

    Homemade-Peach-Iced-Tea-800x520

    Preparation Time : 1 hour

    Serves : 6-8 cups

    Ingredients :
    • 3 ripe peaches, pitted and thinly sliced + extra to serve
    • ½ cup white sugar
    • 7 cups water
    • 2 tea bags (black or green tea)
    Method :
    1. In a medium saucepan, combine the sliced peaches, sugar and 2 cups of water. Bring to the boil over a high heat. Once boiling, lower heat to medium-low and simmer for 30 mins, stirring occasionally.
    2. Pour the peach mixture into a blender and blend until smooth. Strain mixture using a sieve, then pour mixture into a large jug. Set aside.
    3. Bring the remaining 5 cups of water to a boil in a saucepan. Remove water from the heat, add the tea bags and brew for around 4-5 mins. Once brewed, remove the tea bags and transfer to the jug with the peach mixture. Stir to combine and place in the fridge until cool.
    4. To serve, give the iced tea a stir, add ice cubes and extra peach slices. Enjoy!

    Recipe by : A Better Choice

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  • February 9

    Mango Mousse

    Mango-Mousse

    Preparation Time : 10 minutes + 4 hours set time

    Serves : 4

    Ingredients :
    • 1 cup fresh mango flesh, chopped + extra to serve
    • 1 tbsp freshly squeezed orange juice
    • 1 tbsp freshly squeezed lime juice
    • ¼ cup sweetened condensed milk
    • ¾ cup thickened cream, cold + extra for garnish
    • 4 mint leaves, to serve
    Method :
    1. In a blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until the mixture is very smooth (around 1 min).
    2. In a medium bowl, beat the cream with an electric mixer until soft peaks form.
    3. Next, add one quarter of the mango puree mixture into the whipped cream. Use a spatula to fold the mango very gently into the cream.
    4. Repeat with the remaining mango puree, one quarter at a time, until all the puree is incorporated.
    5. Divide the mixture between 4 small glasses. Place in the fridge for at least 4 hours (ideally overnight) to allow the mousse to set.
    6. When ready to serve, garnish with extra whipped cream, a few diced mango pieces, and a mint leaf.

    Recipe by : A Better Choice

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  • February 7

    Roasted Capsicum Bruschetta with Halloumi

    Roasted Capsicum Bruschetta

    Preparation Time : 25 minutes

    Serves : 3

    Ingredients :
    • 4 red capsicums
    • Handful of parsley
    • 4 cloves garlic
    • 1/2 lemon
    • 2 tbsp Olive oil
    • Salt and pepper
    • Bread (we love crusty sourdough)
    • 300g halloumi
    Method :
    1. Char the capsicums using a barbecue or a grill pan
    2. Once done, cover with glad wrap on a plate to allow them to sweat
    3. After an hour or so, peel the skin and remove the seeds from the capsicums. Slice into strips
    4. Add olive oil, salt and pepper, chopped garlic and chopped parsley to the capsicum strips. Mix well
    5. Toast your bread and cook the halloumi
    6. Top the bread with halloumi and the capsicum and finish off with a squeeze of lemon juice! Enjoy!

    Recipe by : A Better Choice

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  • February 2

    Cucumber, Watermelon & Basil Cooler

    Preparation Time : 15 minutes

    Serves : 2

    Ingredients :
    • 6 cups watermelon (chopped)
    • 1 cucumber (chopped)
    • 2 tbs lime juice
    • 2 tbs honey
    • 6 basil leaves
    • Ice
    Method :
    1. In a blender, place your watermelon and cucumber in and puree. Strain through a sieve, before placing back in the blender.
    2. Add in your ice, honey, basil and lime juice. Blitz again until smooth.
    3. Pour into glasses and top with extra basil or cucumber.

    Recipe by : A Better Choice

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  • February 2

    Eggplant & Chicken Tacos

    Eggplant-Chicken-Tacos-800x520

    Preparation Time : 15 minutes

    Serves : 4

    Ingredients :
    • 1 ½ tbsp olive oil
    • 2 small eggplants, diced
    • 2 cups cooked chicken, shredded
    • 100g diced tomatoes
    • ½ cup coriander, chopped + extra to serve
    • 2 tbsp cumin
    • 2 tbsp chilli powder
    • 1 tbsp chilli flakes
    • 1 tsp all-purpose seasoning
    • ½ Granny smith apple, grated
    • 1 small beetroot, peeled and grated
    • 1 small carrot, grated
    • 12 mini tortillas
    • Aioli, to serve
    • Feta, crumbled, to serve
    • Peanuts, roughly chopped, to serve
    • Lime wedges, to serve
    Method :
    1. In a large frypan, heat olive oil. Add in the chicken, diced eggplant, tomatoes, and seasonings and cook over a medium heat until well coated and the eggplants are cooked through. Season with salt and pepper, to taste.
    2. Meanwhile, combine the grated carrot, apple, and beetroot to make a slaw.
    3. To assemble the tacos, spread some aioli in the centre. Top with the eggplant and chicken mix, then top with the slaw. Finally, garnish with feta, coriander, peanuts and serve with a lime wedge.

    Recipe by : A Better Choice

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  • January 27

    Mango & Pineapple Lemonade

    Mango-Pineapple-Lemonade-800x520

    Preparation Time : 10 minutes

    Serves : 4

    Ingredients :
    • 1 cup lemon juice
    • 1 ½ cups cold water
    • 6 tbsp white sugar
    • 185g fresh mango flesh, chopped
    • ½ cup fresh pineapple, chopped
    Method :
    1. In a blender, blend the lemon juice, water, and sugar for around 30 secs to dissolve the sugar.
    2. Next, add the mango and pineapple pieces, then blend again until smooth.
    3. Taste the mixture and add more sugar if you desire for you.
    4. Divide the lemonade mixture into 4 glasses and serve. Enjoy!

    Recipe by : A Better Choice

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  • January 27

    Salmon & Orange Rice Salad

    Salmon-Orange-Rice-Salad-800x520

    Preparation Time : 15 minutes

    Serves : 4

    Ingredients :
    • 1 tbsp olive oil
    • 4 salmon fillets, skin off
    • 500g mix of brown, red and wild rice
    • 2 oranges, peeled and segmented, juice reserved
    • 1/3 cup fresh pomegranate seeds
    • 1/3 cup fresh pomegranate seeds
    Method :
    1. Heat olive oil in a large fry pan over a medium heat. Generously season the salmon with salt and pepper, then cook for 2 mins on each side or until they’re cooked to your liking. Once done, transfer salmon to a plate and let sit for 5 mins before using a fork to flake the salmon.
    2. Cook the rice according to the packet directions. Once done, transfer to a large platter or serving bowl, then allow to sit for 5 mins to cool.
    3. Top the rice with the orange segments, pomegranate seeds, salmon, and mint. Drizzle over the reserved orange juice, then serve!

    Recipe by : A Better Choice

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  • January 27

    Green Mac & Cheese

    Green-Mac-Cheese-800x520

    Preparation Time : 50 minutes

    Serves : 4

    Ingredients :
    • 1/3 cup plain flour
    • 60g butter
    • 1L milk
    • 400g broccoli, cut into florets
    • 1 brown onion
    • 1 cup fresh parsley leaves
    • 400g macaroni
    • 1 tbsp Dijon mustard
    • 2 cups baby spinach
    • 1 ½ cups grated cheese
    • Salt & pepper, to taste
    Method :
    1. Preheat oven to 180°C/160°C fan forced. In a food processor, blend the spinach, parsley and 250ml milk until very finely chopped. Set aside.
    2. In a pot of boiling salted water, cook the macaroni according to packet instructions. In the last two mins of cooking, add in the broccoli florets. Once done, drain, then refresh under cold water. Set aside.
    3. While the macaroni is cooking, melt the butter in a large saucepan over a medium heat. Next, add the onion and cook, stirring, for 4 mins or until softened.
    4. Stir in the flour, then cook until mixture is thick. Slowly add in the remaining 750ml milk, whisking, until well combined. Bring mixture to the boil, then reduce heat to low. Simmer, stirring constantly, until sauce has thickened.
    5. Finally, stir through the Dijon mustard and 1 cup grated cheese. Cook, stirring, until the cheese has melted.
    6. Add the spinach mixture to the sauce, stirring until well combined. Add the macaroni and broccoli to the sauce and season with salt and pepper.
    7. Transfer the mixture to a 9L baking dish. Scatter over the remaining grated cheese, then bake in the oven for 25 mins or until golden brown.
    8. Remove baking dish from oven then allow to cool for 5 mins before serving. Enjoy!

    Recipe by : A Better Choice

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  • January 19

    Lentil & Mushroom Bolognese

    Preparation Time : 1 hour

    Serves : 6

    Ingredients :
    • 1 brown onion, peeled and finely chopped
    • 1 carrot, peeled and finely chopped
    • 1 celery stick, finely chopped
    • 2 garlic cloves, minced
    • 2 ½ tbsp olive oil
    • 2 fresh bay leaves
    • 4 large field mushrooms, finely chopped
    • 1 cup French green lentils
    • 410g can diced tomatoes
    • 1 ½ cups vegetable stock
    • 400g passata
    • Dried pasta of your choice
    • Parmesan, finely grated, to serve
    • Fresh parsley leaves, chopped, to serve
    Method :
    1. Heat 1 ½ tbsp of olive oil in a saucepan over a medium heat. Add the onion mixture and bay leaves to the pan and cook, stirring, for 6 mins or until soft. Season with salt and pepper, then transfer to a bowl.
    2. Heat remaining olive oil in the pan over a high heat. Cook the chopped mushrooms, stirring, for 3 mins or until soft.
    3. Stir onion mixture and lentils into the mushrooms. Next, stir through the diced tomatoes, stock and passata. Reduce heat to low and cook, covered, stirring occasionally, for 45 mins or until the lentils are tender. Season to taste with salt and pepper.
    4. While the lentils are cooking, cook pasta in a large saucepan of salted boiling water until al dente, then drain.
    5. To serve, divide the cooked pasta between serving bowls and top with the Bolognese. Sprinkle with the grated Parmesan and chopped parsley. Enjoy!

    Recipe by : A Better Choice

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  • January 19

    Pear and Rose Punch

    Pear and Rose Punch

    Preparation Time : 20 minutes

    Serves : 4-6

    Ingredients :
    • 1L fresh pear juice
    • 1 vanilla bean
    • 1 tsp caster sugar
    • 4 cardamom pods
    • ½ tsp rose water
    • 250ml sparkling water
    • 25ml apple cider vinegar
    • Fresh pears, to serve
    • Rosemary sprigs
    • Thyme
    • Ice
    Method :
    1. In a large pan on the stove, pour in your pear juice. Add vanilla bean as well as the caster sugar and cardamom, and bring to a simmer. Allow this mixture to cool, before straining into a serving jug.
    2. Pour in the apple cider vinegar, sparkling water and rose water.
    3. Serve in glasses with ice, slices of fresh pear, rosemary and thyme.

    Recipe by : A Better Choice

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  • January 12

    Beef and Mushroom Blended Stroganoff Pasta Bake

    Beef and Mushroom Blended Stroganoff Pasta Bake

    Preparation Time : 1 hour

    Serves : 4-6

    Ingredients :
    • 350g cup mushrooms, finely diced
    • 150g beef mince
    • 1 egg
    • 2 tbsp breadcrumbs
    • 4 sprigs parsley, chopped
    • 1 tsp salt
    • 1 tsp coarse black pepper
    • 1 tbsp olive oil
    • 30g butter
    • 1 onion, diced
    • 1 tbsp paprika
    • 1 pinch cayenne pepper
    • 200g cup mushrooms, quartered
    • 2 cups beef stock
    • ¾ cup white wine
    • 2 tbsp tomato paste
    • 1 tsp dijon mustard
    • ½ cup sour cream
    • 2 cups dried pasta
    • Sour cream
    • Chopped chives or parsley
    Method :
    1. Preheat oven to 180℃. Combine grated mushrooms, mince, egg, breadcrumbs, parsley and seasoning in a bowl. Mix until well combined then roll into small meatballs.
    2. Heat oil in a large frying pan or oven proof pan. Cook meatballs for 2-3 minutes or until lightly browned all over. Remove from the pan and set aside.
    3. In the same pan, add the butter and cook onions over medium heat until translucent. Add paprika, cayenne pepper and quartered mushrooms. Cook, stirring for 1-2 minutes.
    4. Add stock, wine, tomato paste, mustard and sour cream to the pan. Stir to combine then return meatballs to the pan with pasta. Gently stir to combine. Cover the pan with an oven-proof lid or aluminium foil. Place in the oven and bake for 35-40 minutes.
    5. Remove from the oven and allow to stand for 5 minutes before serving. Serve with additional sour cream and freshly chopped herbs.

    Recipe by : A Better Choice

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  • January 11

    Chicken Ramen

    Chicken Ramen

    Preparation Time : 35 minutes

    Serves : 2

    Ingredients :
    • 2 chicken breasts, cooked and sliced
    • 2 tsp sesame oil
    • 2 tsp fresh ginger, grated
    • 4 – 5 garlic cloves, minced
    • 3 tbsp soy sauce
    • 2 tbsp mirin
    • 4 cups chicken stock
    • ½ cup fresh mushrooms
    • Salt and pepper, to taste
    • 2 large eggs
    • ½ cup spring onion, finely sliced
    • 2 packets dried ramen noodles
    • ½ cup corn kernels
    Method :
    1. Heat oil in a large pot over medium heat. Add in garlic and ginger and cook for approx. 3 minutes until softened.
    2. Add in the soy sauce and mirin and stir to combine. Cook for another minute, then add in the stock, cover and bring to boil.
    3. Remove the lid, and let simmer uncovered for 5 minutes, then add in the mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
    4. Fill another pot with enough water to cover the eggs and bring to the boil. Gently lower the eggs into the pot and simmer for 7 minutes. Once cooked, transfer the eggs into a large bowl filled with ice water. Keep eggs submerged in the bowl for at least 5 minutes or until cool enough to peel away the shell. Once peeled, slice in half, length-wise and set aside.
    5. Cook the ramen noodles in boiling water for 2 – 3 minutes.
    6. To assemble, divide the noodles into two large bowls. Add in the sliced chicken, mushrooms and broth. Top with spring onion, corn and a soft-boiled egg.

    Note: For an even quicker option, buy a cooked chicken roast.

    Recipe by : A Better Choice

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  • January 7

    One-pan Thai Salmon

    one pan salmon recipe

    Preparation Time : 1 hour

    Serves : 4

    Ingredients :
    • 2 tbsp vegetable oil
    • 2 shallots, thickly sliced
    • 300g white potatoes, quartered
    • 1 lemongrass stalk, bruised
    • 4 tbsp green curry paste
    • 400g can coconut milk
    • 200-300ml vegetable stock
    • 2 tbsp fish sauce
    • 1 tbsp brown sugar
    • 1 zucchini, peeled into ribbons
    • 100g baby spinach
    • 4 skinless salmon fillets
    • 3 limes (2 juiced and 1 sliced into wedges, to serve)
    • 3 spring onions, sliced
    • Fresh coriander and/or Thai basil, to serve
    • Cooked jasmine rice, to serve
    Method :
    1. Pre-heat the oven to 180C fan-forced. Put the oil in a deep dish (about 30 x 30cm). Add in the shallots, potatoes, and lemongrass. Roast for 10 mins or until fragrant, ensuring the shallots don’t burn.
    2. Once done, remove the dish from the oven and stir in the curry paste, coating everything. Return dish to the oven for 2 mins until its fragrant. Next, add in the coconut milk and 200ml vegetable stock. Place dish back in the oven again for 15-20 mins until the sauce has thickened slightly, and the potatoes are just tender.
    3. Season to taste with the fish sauce and sugar, then stir through the zucchini ribbons and spinach. If you find the sauce is too thick, add another 50-100ml of vegetable stock, remembering that the zucchini will release some water as well.
    4. Nestle the salmon fillets into the sauce and bake for a further 10-15 mins or until the salmon is cooked to your liking.
    5. Add the lime juice and taste. You want a perfect balance of sweet and sour. Adjust the seasoning by adding more lime juice, fish sauce and salt and pepper, if necessary. Scatter over the spring onions, if using, along with the fresh coriander and/or Thai basil, and the lime wedges. You’re welcome to serve on a bed of steamed jasmine rice if you like!

    Recipe by : A Better Choice

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