Recipes Archives | Zone Fresh

August 18
Healthy Zucchini Brownies

Let our Healthy Zucchini Brownies be your next healthy snack to try! Your little ones won’t even know that there’s a green veg hiding amongst all the fudgy, chocolatey goodness!

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Preparation : 30 minutes

Serves : 15 brownies

Ingredients :
- 2 cups zucchini, finely grated
- 1 egg
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup cacao or cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup wholemeal flour or spelt flour
Method :

1. Preheat oven to 190 degrees Celsius and line a brownie tin with baking paper.
2. In a large mixing bowl, whisk together the egg, coconut oil, maple syrup and vanilla extract. Then add in the cacao or cocoa powder, baking soda and salt, whisking until well combined.
3. Gently squeeze the grated zucchini, being careful not to squeeze out all the liquid. Add the zucchini to the mixing bowl and stir. Then add in the flour and stir gently until well combined.
4. Pour the brownie batter into the prepared baking tin and ensure its level. Bake in the oven for 25-28 minutes or until the centre is just cooked.
5. Remove from the oven and allow brownie to cool in the tin for around an hour. Transfer the brownie to a cooling rack to cool off completely. Cut into 15 squares.

Recipe by A Better Choice

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August 17
Moroccan Cauliflower Tray Roast

“Cauliflower takes centre stage in this recipe which is amazing served with some rice if you want to make it go further and leftover approved so even if you are cooking for 1 or 2, make extra and enjoy the leftovers. Ras el hanout is Moroccan spice mix, worth seeking out.”

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

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Preparation : 1 hour

Serves : 4

Ingredients :
- 1 large cauliflower
- 7 tbsp extra virgin olive oil
- Salt, pepper
- 1 brown onion, finely diced
- 2 clove garlic, roughly chopped
- 2 tbsp ras el hanout
- 2 400g tins cherry tomatoes
- 1 400g tin butterbeans, rinsed, drained
- 2 tbsp dill, roughly chopped
- 1 lemon
- Natural yoghurt to serve
- Steamed rice (optional), to serve
Methods :
1. Pre-heat an oven to 220°C.
2. Cut the cauliflower into quarters, keeping some leaves intact. If you have a large cauliflower, cut it into smaller chunks.
3. Heat a large frying pan over a medium high heat and add 2 tbsp of olive oil. Add the cauliflower on a flat side, season well with salt and pepper, and cook to caramelise on both cut, flat sides then remove to a plate.
4. Add 2 tbsp more of oil to the pan along with the onions, garlic, ras el hanout and a pinch of salt. Cook this over a medium heat for 2-3 minutes then add the tinned cherry tomatoes and 1 cup of water, rinsing out the tins with the water before adding it to the pan. Simmer for 3-4 minutes, season to taste then nestle in the cauliflower, spooning over some tomato drizzle with a little more olive oil and cover with a crumpled piece of baking paper.
5. Bake in the preheated oven for 30-35 minutes, until the cauliflower has softened but not falling apart. Remove and spoon of the tomato over the cauliflower.
6. Combine the butterbeans, dill, lemon and 2 tbsp of olive oil, season to taste and mix. Spoon this over everything and serve with natural yoghurt and rice if using.
Recipe by A Better Choice

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August 17
Tangy Orange Muffins

Add a little zest to your morning tea with these Tangy Orange Muffins!

Muffins are great for breakfast, school lunchboxes or as a light snack anytime of day.

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Preparation : 40 Minutes

Serves : 6

Ingredients :
- 100g melted butter or margarine
- 1/2 cup brown sugar
- 3/4 cup yoghurt
- 2 eggs
- Finely grated rind and juice of 1 orange
- 2 cups self-raising flour
- 1/4 tsp bicarbonate of soda
Glazed Orange Slices :
- 1 1/2 cups sugar
- 1/2 cup water
- 2 oranges, cut into 1/2 cm slices or rind strips
Method :
1. Preheat oven to 190°C. Use a little of the melted butter to brush over 12 muffin pans.
2. Combine remaining butter, sugar, yoghurt, egg, orange rind and juice. Sift flour and bicarbonate of soda and add to moist mixture, folding through until just combined.
3. Divide mixture between prepared muffin pans and bake until golden brown and cooked through, 15 – 20 minutes.
4. To prepare the Glazed Orange Slices or rind strips: mix sugar and water in a frying pan and bring to boil, stirring until sugar dissolves. Reduce heat, add orange pieces and cook gently 10 minutes, carefully turning to ensure they are coated with syrup.
5. Top muffins with orange as soon as they come out of oven, spooning any extra syrup over while muffins are still in their pans.
Recipe by A Better Choice

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August 17
Braised Fennel with Garlic Butterbeans

“This dish really highlights the amazing flavour of fennel as it transforms from fresh and crispy to sweet, meaty and caramelly when slow cooked.

It’s simple and so spectacular. This dish is no waste as well, using the fennel tops at the end to add a fragrant, fresh element to the dish.

Serve with fish, chicken, roast meats, spoon over marinated feta and enjoy on its own or slice the cooked fennel and spoon it with the butterbeans and fennel tops, through some cooked pasta with more lemon, olive oil and some parmesan to finish.”

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Preparation : 30 Minutes

Serves : 4 (as a side)

Ingredients :
- 1 large head fennel, trimmed, tops reserved
- ¼ cup olive oil + extra to drizzle
- Salt, pepper
- 3 clove garlic, roughly chopped
- 1 cup white wine
- 1 tin butterbeans, drained, rinsed
- ½ tsp dried chili flakes
- 1 lemon
Method :
1. Place a large frying pan over medium/high heat and add the olive oil and fennel.
2. Season well with salt and pepper and cook for a couple of minutes, until it begins to colour. Then flip the fennel onto the other cut side and cook until that begins to caramelise nicely.
3. Scatter the garlic over the fennel and gently shake the pan to let the garlic fall through. Then add the white wine to the pan, reduce the heat and cover with a lid. Simmer the fennel for 8-10 minutes, topping up with a little water if needed then remove the lid and scatter over the dried chilli. To serve, roughly slice the reserved fennel tops and add to the pan with the butterbeans, squeeze over the lemon and finish with an extra drizzle of olive oil.
This recipe was created by Tom Walton.

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August 11
Blood Orange Salad

Preparation : 20 Minutes

Serves : 4

Ingredients :
- ¼ red onion, finely sliced
- ½ tsp white sugar
- 6 tbsp white wine vinegar
- 4 tbsp olive oil
- ¼ tsp salt
- 1/8 tsp pepper
- 3 blood oranges
- 1 medium fennel, finely sliced
- ¼ cup fresh parsley, chopped
Method :
1. In a bowl, combine sugar and vinegar, then add in the sliced red onion and set aside for 15 mins to pickle. Once done, drain, reserving the vinegar and sugar mix.
2. Cut rind from the blood oranges, then slice into rounds. Reserve around 2 tsp of juice from slicing.
3. In a small bowl combine the 2 tsp blood orange juice with 2 tsp of the reserved vinegar and sugar mix, and 2 tbsp olive oil. Season to taste with salt and pepper.
4. Toss the fennel in 1 tbsp the reserved vinegar and sugar mix, remaining 2 tbsp olive oil, ¼ tsp salt and 1/8 tsp pepper.
5. To serve, place half of the blood orange rounds on a platter. Top with 2/3 of the fennel, some pickled onions, and parsley, before placing the remaining blood orange slices on top. Top with the remaining fennel, and pickled onion. Sprinkle with more parsley leaves, then finish by drizzling over the dressing. Enjoy!
Recipe by A Better Choice

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August 11
Rhubarb, Pear, Ginger & Coconut Crumble

Preparation/cooking : 50 Minutes

Serves : 4

Ingredients :

Crumble Mix
- 1 cup plain flour
- 1 cup oats
- ½ tsp dried, ground ginger
- ½ cup desicated coconut
- Pinch salt
- 2/3 cup brown sugar
- 100g unsalted butter, diced
Other ingredients
- 1 bunch rhubarb, cut into 4cm lengths
- 4 beurre bosc pears, peeled, cut into 6ths
- 1/3 cup caster sugar
- Zest and juice 1 orange
- natural yoghurt, thick, double cream, or ice-cream, to serve
Method:
1. Preheat an oven to 200C.
2. Combine the crumble ingredients in a bowl, rubbing the butter in with your fingertips to create a rough breadcrumb texture. Set aside.
3. Place the rhubarb, pears, sugar, orange in a medium saucepan and cook over a medium high heat for approx. 8-10 minutes, stirring often, to break down soften the rhubarb and pears.
4. Spoon the fruit and juices into a 32cm oval or rectangle pie dish and top generously with the granola (crumb mixture)– you may not want to use all the granola, in which case, keep leftovers in the freezer for next time.
5. Bake for approx. 30-35 minutes until the granola is golden, beginning to crisp up and the fruit is bubbling
6. Allow to sit for 5 minutes before serving with yoghurt, cream or ice-cream
Recipe by A Better Choice

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August 3
Gardeners Pie

Preparation : 25 Minutes

Cooking : 40 Minutes

Serves : 4

Ingredients :
- 1 large eggplant, sliced into 1cm rounds
- 4 tbsp olive oil
- Sea salt, fresh ground black pepper
- ½ head cauliflower, roughly chopped
- 1 brown onion, finely diced
- 2 medium cup mushrooms, finely chopped
- 3 clove garlic, sliced
- 800g blanched and chopped tomatoes (or 2 x 400g tin tomatoes)
- 400ml vegetable stock
- 1 x 400g tin lentils, rinsed, drained
- 1/3 cup pitted kalamata olive, roughly chopped
- 100g marinated feta or goats feta
- 1 cup grated cheddar cheese
- 1/3 cup white, long grain rice
- Handful flat leaf parsley
Method:
1. Preheat an oven to 200C.
2. Brush the eggplant slices with half the olive oil, season lightly and place onto a lined baking tray. Roast for 10 minutes until lightly golden and soft. Set aside.
3. Bring a large pot of lightly salted water to the boil. Add the cauliflower and cook until very soft, around 8 minutes. Drain well and allow to steam dry in a sieve.
4. Heat the remaining olive oil in a large saucepan over a medium/high heat and add the onion, mushrooms, garlic, thyme, and a big pinch of salt. Cook for 3 minutes until they have broken down then add the tinned tomato, stock and simmer for 5 minutes before adding the lentils and olive and continue to cook for 2 minutes.
5. Crush the cauliflower with a potato masher, mix through the feta and season to taste.
6. Preheat the oven to 210C. Spoon 1/3 of the ragu into a 30cm pie dish sprinkle over half the rice then a layer of eggplant, ragu, rice, eggplant, ragu and finally top with the cauliflower, crated cheddar, and little drizzle of olive oil.
7. Lightly grease a piece of foil and place it, grease side down, to lightly wrap over the pie then bake for 40 minutes removing the foil halfway through cooking and continue to cook until golden and bubbling.
Recipe by A Better Choice

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August 1
Slow Cooker Beef Casserole

Preparation : 10 Minutes

Cooking : 4-8 Minutes

Serves : 4

Ingredients :
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 3 carrots, halved and cut into chunks
- 3 bay leaves
- ½ pack thyme
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 600ml boiling water
- 2 beef stock cubes or stock
- 1 tsp paprika, if desired
- 900g beef, diced
- Mashed potato, to serve
Method :
1. Add the onion, celery, carrots, bay and thyme to the slow cooker. Then add in the boiling water, tomato paste and Worcestershire sauce. Crumble over the stock cubes or add in the stock and stir. Stir in the paprika if using and season with pepper.
2. Add diced beef to the slow cooker. Cook on low for 8 hours or on high for 4 hours.
3. Serve with mashed potato, if desired.
Recipe by A Better Choice

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July 29
Avocado & Dark Choc Truffles

Preparation : 20 Minutes

Serves : 12

Ingredients :
- 1 cup dark choc chips or chopped dark choc
- 1 small ripe avocado, mashed
- 2 tbsp coating of your choice (i.e. matcha powder, crushed pistachios, desiccated coconut, cocoa powder, chopped nuts, etc.)
Method :
1. Microwave chocolate in a microwave safe bowl in 30 second increments, until melted.
2. Stir the mashed avocado into the melted chocolate until well combined. Freeze the mixture for 10 mins to thicken it.
3. Once the mixture has thickened, roll it into one inch balls.
4. Place the coatings of your choice in a small bowl and roll the truffles in the coatings to sufficiently coat them.
5. Store truffles in the fridge (for up to four days).
Recipe by A Better Choice

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July 28
Cinnamon Baked Pears

Preparation : 5 Minutes

Cooking : 25 Minutes

Serves : 4

Ingredients :
- 2 ripe pears washed, cut in half and cored
- 2 tsp cinnamon
- 1 tsp maple syrup
- Granola, for topping
- Coconut yoghurt, for topping
Method :
1. Preheat oven to 180°C. Place cored pears onto a lined baking tray.
2. Sprinkle the pears evenly with the cinnamon and maple syrup.
3. Place in oven to bake for 20 – 25 minutes.
4. Remove and allow to cool slightly.
5. Top with granola and coconut yoghurt as desired.
Recipe by A Better Choice

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July 27
Sweet Potato Satay Curry

Preparation : 45 Minutes

Serves : 4

Ingredients :

CURRY PASTE
- 1 tbsp coriander seeds
- 4 long red chillies
- 2cm cube ginger, peeled
- 1 tbsp ground paprika
- 4 garlic cloves
- 2 limes, zest and juice
- 2 stalks fresh lemongrass, white part only
- 50g peanut oil
CURRY
- 1 tbsp oil
- 1 large brown onion, chopped
- 3 garlic cloves, minced
- 2cm cube ginger, peeled and chopped finely
- 3 tbsp red thai curry paste (homemade as above or store bought)
- 1 tbsp smooth peanut butter
- 500g sweet potato, peeled and cut into chunks
- 400ml can coconut milk
- 200ml water
- 150g spinach
- Cooked rice, to serve
- 1 lime, juiced (optional)
- Salt & pepper, to taste
- ½ cup peanuts, chopped (optional)
Method :
1. If making the curry paste from scratch, use a mortar and pestle to finely grind ingredients together. Alternatively, place all ingredients in a food processor and blend until smooth.
2. Melt oil in a saucepan over medium heat and cook onion until soft. Add garlic and ginger, and cook until fragrant.
3. Stir in the red Thai curry paste, smooth peanut butter and sweet potato. Pour in the coconut milk and water.
4. Bring contents to the boil. Once boiled, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
5. Stir through the spinach and the juice of one lime. Season with salt and pepper.
6. Serve with cooked rice. Top curry with chopped peanuts if you’d like a bit of crunch!
Recipe by A Better Choice

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July 27
Banana Pudding

Preparation : 35 Minutes

Serves : 4

Ingredients :
- 2 cups milk
- ⅔ cup sugar
- 2 ½ tbsp cornflour
- ¼ tsp salt
- 2 large egg yolks, beaten
- 1 tbsp unsalted butter
- 2 tsp vanilla extract
- 2 large bananas, peeled and chopped
- 75g biscotti (or sweet biscuit of your choice), crumbled
Method :
1. Heat milk, sugar, cornflour, and salt in a saucepan over a medium heat. Bring to a simmer, whisking until smooth.
2. Remove 1 cup of hot milk from the saucepan. In a medium bowl, in a very slow and steady fashion, whisk the milk in with the yolks.
3. Lower the heat to medium and pour the yolk mixture back into the saucepan, whisking to combine.
4. Cook the mixture for a further 2-3 mins, stirring, before removing from the heat and stirring in the butter and vanilla until smooth. Meanwhile, prepare an ice bath.
5. Place the saucepan directly into the prepared ice bath, stirring occasionally, until it reaches room temperature (around 30 mins).
6. Transfer mixture to a bowl, cover, and refrigerate for at least 5 hours or until the pudding is completely chilled. Once chilled, remove bowl from the fridge and fold in 1 and a half chopped bananas.
7. To assemble, place some of the crumbled biscuits into individual glasses/cups before topping each with a small scoop of the leftover chopped bananas. Next, top each glass with roughly ½ cup of the pudding mixture. Repeat with the remaining crumbled biscuits, chopped banana and pudding. Top each pudding with a final sprinkle of chopped bananas and crumbled biscuits, then serve!
Recipe provided by A Better Choice

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July 27
Thai Celery Salad

Looking for a fresh dish to add to the dinner table this week? Try our spicy and flavour-packed Thai Celery Salad! Made with fresh celery stalks that add a delicious crunch.

Preparation : 10 Minutes

Serves : 2

Ingredients :
- 4 celery stalks, sliced diagonal
- 1 spring onion
- 1/3 cup coriander leaves
- ¼ cup grated carrots
- 1/8 cup chopped roasted peanuts
- 1 tbsp avocado oil or canola oil
- 1 tbsp fresh lime juice
- 1 tsp fish sauce
- ¼ tsp sugar
- Salt and pepper
Method :
1. In a large bowl toss together celery, spring onion, coriander, carrots, and peanuts.
2. In a small bowl whisk together avocado or canola oil, lime juice, fish sauce, sugar and a pinch of salt and pepper. Toss the dressing with the celery mixture. Season with salt and pepper.
Recipe provided by A Better Choice

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July 20
Buk Choy Fried Rice

Serves : 4

Ingredients :
- 4 cups cooked jasmine rice
- 5 tsp canola or vegetable oil
- 1 cup Buk Choy, chopped
- 1 cup sliced swiss brown mushrooms
- ½ cup sliced spring onions
- 3 garlic cloves, roughly chopped
- ¾ cup peas
- 2 tablespoons finely chopped fresh ginger
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- ½ cup chopped fresh basil
Method :
1. In a large wok, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season with salt and pepper, and cook until browned and tender. Transfer to a large bowl.
2. Next, add 1 tablespoon canola oil and heat over medium-high. Add the buk choy, spring onions and garlic. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and just tender. Transfer to the bowl with the mushrooms.
3. Add the remaining 2 tablespoons canola oil to the wok and heat over medium-high. Add the rice and cook, stirring occasionally for around 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and stir until rice is evenly coated in soy sauce mixture.
4. Stir in the mushroom and Buk Choy mixture, and add the basil. Stir for 1-2 minutes.
5. Serve immediately while warm.
Recipe provided by A Better Choice

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July 12
Ginger Pear Pies

Serves : 12

Ingredients :
- 4 sheets Puff Patry
- 2 tbsp. Unsalted Butter
- 5 Pears, peeled, cored, and diced
- ½ cup Brown Sugar, extra for dusting
- 1 tsp Fresh Ginger Paste
- 1 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- ¼ cup Cream
Method :
- Preheat the oven to 200℃.
- Heat a frying pan over medium heat. Add the butter, diced pears, brown sugar, fresh ginger, and spices to the pan and stir to combine. Cook until the butter is melted and the pears are soft.
- Remove from the heat, transfer the pear filling to a mixing bowl and set aside to let come to room temperature.
- Prepare a muffin tray with the puff pastry. Using a cookie/biscuit cutter, cut out 24 circles and line the tray slots. Set aside 12 of the pastry circles for the lids.
- Fill each with a spoonful of the pear mixture. Top with the remaining 12 pastry circles and gently press the edges together.
- Lightly brush the top of each pastry with cream and sprinkle generously with brown sugar.
- Bake for 20-30 minutes, until pies are golden brown and cooked through. Let cool for 10 minutes on a baking rack. Reheat in the oven for 8-10 minutes, best served warm!
Recipe provided by A Better Choice

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July 12
Grilled Chicken and Kiwifruit Skewers

Preparation Time : 45 Minutes

Serves : Makes 6 skewers

Ingredients :
- 6 small chicken thighs, cut into thirds
- ½ tsp each smokey paprika, allspice, nutmeg, dried chili, cinnamon
- 1 tbsp olive oil + extra to brush the skewers before cooking
- Salt, pepper
- 1 bunch coriander, roughly chopped
- Zest 1 lemon
- 5 x gold kiwi fruit, peeled
- 2 red onions, peeled
- 1/3 cup olive oil
- 1 tbsp red wine vinegar
- ½ tsp each smokey paprika & cumin
- Juice ½ lemon
- Natural yoghurt, lemon & flatbreads to serve or basmati rice is a delicious option to serve with the skewers and dressing.
Method:
1. Place the chicken in a bowl and add the spices, olive oil, salt, pepper, 1/3 of the coriander, lemon zest and mix to combine.
2. Cut the kiwi in half then cut those halves in half again.
3. Cut the red onions into quarters then those quarters in half again
4. Thread the chicken, kiwi and onions wedges onto the skewers repeating twice on each skewer.
5. Let them marinate for 30 minutes. Meanwhile, in a jar, combine dressing ingredients with 1/3 of the remaining coriander and season to taste. Set aside
6. Preheat a BBQ or grill on high heat. Brush the skewers with a little olive oil and lightly season.
7. Cook the skewers for 6 minutes turning every 2 minutes to cook the chicken thoroughly.
8. Serve the skewers on a tray or platter with some of the dressing spooned over and the flatbreads, yoghurt and lemon.
Recipe provided by A Better Choice

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July 5
Mushroom Risotto

Preparation Time : 45 Minutes

Serves : 4-6

Ingredients :
- 750g mushrooms, thinly sliced
- 45g butter
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 15g butter
- 1 garlic clove, minced
- 2 shallots, finely chopped
- ¼ cup dry white wine (can omit)
- 250g arborio rice
- 1.25L salt reduced chicken stock
- ½ cup cream (optional)
- 30g butter (optional)
- ½ cup parmesan, grated
- Salt and pepper, to taste
Method:
1. Heat the oil and butter in a large pot over high heat. Once melted, add the mushrooms and cook until golden brown (approx. 4 mins). Note: you may need to do this in two batches.
2. Add the minced garlic, season with salt and pepper, then continue cooking until golden brown. Once browned, remove from the heat and set aside in a bowl.
3. In the same pot, over a medium heat, melt the butter, then add the garlic and shallots.
4. Cook for 2 mins or until the onion is translucent. Then add in the wine and allow to simmer for 2 mins, until mostly evaporated.
5. Pour in the rice and stir for 1 min until it’s semi translucent. Then add approx. 1.5 cups of then chicken stock. Stir, leave for a couple of mins, stirring occasionally, until the liquid is mostly absorbed.
6. Continue adding the stock (1.5 cups at a time), stirring occasionally until it’s mostly absorbed. Repeat until all the stock has been added and the rice is just cooked.
7. If opting to use, thoroughly mix the cream and butter through the risotto, then stir in the parmesan, and salt and pepper.
8. Stir through half the mushrooms. Taste and season with additional salt and pepper if desired.
9. To serve, divide the risotto into serving bowls, top with the reserved mushrooms and garnish with parsley and extra parmesan. Enjoy!
Recipe provided by A Better Choice

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July 5
One Pan Egg Veg Brunch

Preparation Time : 15 Minutes

Serves : 3

Ingredients :
- ½ tbsp olive oil
- 1 knob of butter
- 1 zucchini, cut into small chunks
- 1 yellow capsicum, cut into small chunks
- 1 red capsicum, cut into small chunks
- 2 spring onions, finely sliced
- 1 garlic clove, crushed
- 3 eggs
- Salt & pepper to taste
Method :
- Heat the oil and butter in a large fry pan, then add the zucchini and capsicum and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown.
- Add the spring onions, garlic and thyme and cook for a further 2 minutes
- Make three spaces in the pan and crack in the eggs.
- Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with salt and pepper and serve.
Recipe provided by A Better Choice

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June 28
Winter Italian Chopped Salad

Preparation Time : 15 Minutes

Serves : 4

Ingredients :
- 3 Tbsp fresh orange juice
- 3 Tbsp red wine vinegar
- 1 large garlic clove, finely grated
- 1 tsp Dijon mustard
- 1/4 cup Extra-virgin olive oil, plus more for drizzling
- Salt to taste
- 1 cup mini pepperoni rounds, cut in halves
- 1/2 head of iceberg lettuce, chopped roughly
- 1/2 head of radicchio, chopped roughly
- 4 stalks celery, thinly sliced
- 2 navel oranges, peeled and cut into small pieces
- 1 cup pitted black olives , thinly sliced
Method :
1. To make the dressing, whisk orange juice, vinegar, garlic, mustard, 1/4 cup oil, and salt to taste in a bowl.
2. Combine all of the chopped ingredients together in a large bowl.
3. Coat with the dressing and serve immediately
Recipe provided by A Better Choice

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June 21
Chicken & Broccoli Bolognese

Preparation & Cooking Time : 35 Minutes

Serves : 4

Ingredients :
- 375g Fettuccine
- 1 tbsp olive oil
- 2 cloves garlic
- 500g chicken mince
- ½ tsp chilli flakes
- Salt and pepper
- 1 cup white wine
- 1 cup chicken broth
- 1 broccoli head, finely chopped
- 1 tbs grated lemon zest
- ½ cup grated Parmesan plus more for serving
- 1 tbsp tarragon, chopped
- 2 tbsp chopped chives
- 2 tbsp unsalted butter
Method :
1. Cook pasta per packet directions. Save 1 cup of pasts water, then drain pasta and return to pot.
2. Heat oil in a large pan on medium heat. Sauté garlic until fragrant.
3. Add in chicken, season with chilli flakes, salt, and pepper, and stir. Add in the wine and simmer until nearly evaporated.
4. Add in chicken broth then broccoli and toss and combine. Bring to a simmer. Fold in lemon zest, Parmesan, and herbs. Remove from heat and add in butter, stirring and tossing until fully melted. Add in the Fettuccine, adding in some pasts water if the pasta seems to be dry. Top with additional Parmesan.
Recipe provided by A Better Choice

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June 20
Green Goddess Soup

You’ve seen the Green Goddess Salad, how about a Green Goddess Soup ! Packed with green veggies for a soup that’s tasty and nutritious !

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

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Preparation & Cooking Time : 30 Minutes

Serves : 4

Ingredients :
- 2 tbsp olive oil + extra to drizzle
- 1 leek, diced
- 2 celery sticks finely chopped
- 4 clove garlic
- 2 heads broccoli, chopped
- Zest 1 lemon
- 5 cups Vegetable Stock
- 2 cup frozen peas
- 200g Baby Spinach
- 1/2 cup (140g) Greek-style yoghurt
- Large handful coriander leaves
- 1 large red chili, finely sliced
- Toasted naan, to serve
Method :
1. Heat the oil in a large saucepan over medium-high heat. Add the onion, celery, garlic and broccoli with a good pinch of salt and cook, stirring, for 5 mins or until vegetables soften then add the lemon zest and stir through.
2. Add the stock and stir to combine then cover with a lid and cook for 10 mins or until the vegetables are tender, adding the peas and spinach, stir through and remove from the heat.
3. Carefully blend the soup until smooth and adjust the seasoning to taste.
4. To serve, ladle the soup into serving bowls. Drizzle with a little olive oil, spoon over the yoghurt and sprinkle with the coriander and chilli.
5. Serve with toasted naan bread.
Recipe provided by A Better Choice

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June 15
Yellow Pumpkin Curry

Preparation & Cooking Time : 45 Minutes

Serves : 4

Ingredients :
- 1 1/2 Tbsp coconut oil
- 1 medium spring onion, chopped
- 1 red capsicum, diced
- 3 Tbsp yellow (or red) Thai curry paste
- 3 1/2 cups peeled and chopped pumpkin
- 2 small cans coconut cream
- 2 Tbsp maple syrup
- 1 cup chopped coriander
- 1 can chickpeas
- 2/3 cup roasted peanuts
Method :
1. Preheat an oven to 180 degrees Celsius
2. Place the chopped pumpkin on a baking tray, drizzle with oil, dust with salt and pepper and roast for 30 minutes or until tender
3. In a large frypan, heat the coconut oil and add the curry paste, cooking through for one minute
4. Add the coconut cream and bring it to the boil, reducing to a simmer for approximately 3 minutes
5. Add the chickpeas, capsicum, peanuts and maple syrup
6. Add in the roasted pumpkin and stir through
7. Finally, add the spring onion, stir through for a minute and take off the heat
8. Serve immediately with the chopped coriander
9. You could enjoy this curry own its own, with rice, roti bread or noodles, it’s up to you!
Recipe provided by A Better Choice

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June 14
Zespri SunGold Kiwifruit Thai Cucumber and Chilli Salad

Preparation Time : 20 Minutes

Serves : 2

Ingredients :
- 3 Zespri SunGold Kiwifruit, peeled and chopped
- ½ cucumber, partially peeled and chopped
- 3 spring onions, chopped
- 1 red chilli deseeded and chopped
- Juice of a lime
- 1 tbsp fish sauce
- 1 tsp soft brown sugar
- A handful coriander, chopped
- A handful mint, chopped
Method :
1. Combine the Zespri SunGold Kiwifruit with the vegetables in a bowl.
2. Shake together the lime juice, fish sauce and sugar in a jar.
3. Dress the salad and sprinkle over the herbs.
Recipe provided by Zespri™ SunGold™ Kiwifruit and www.zespri.com.au

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June 13
Zespri Sungold Kiwifruit & Prawn Tacos

Preparation/ Cooking Time : 30 Minutes

Serves : 4

Ingredients :
- 300g raw prawns
- 1 crushed garlic clove
- 1 tsp lime zest
- ¼ tsp chili powder
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp dried oregano
- 1 tbsp olive oil
- 1 tbsp butter
- 1-2 tbsp lime juice
- 2 tbsp chopped coriander
- 1 ripe avocado
- 2 tbsp double cream
- A splash red wine vinegar
- Small handful chopped coriander
- Salt & pepper
- 3 Zespri SunGold Kiwifruit, peeled and finely chopped
- 1 small red pepper, finely chopped
- 1 cucumber, finely chopped
- ½ red onion, peeled and finely chopped
- 1 red and 1 green chilli, deseeded and finely chopped
- ½ tsp garlic powder
- Eight soft shell tacos
- Juice of half a lime
Method :
1. Add all the seasoning spices and lime zest to the prawns, mix and set to one side to marinade.
2. Mash the avocado with the cream, red wine vinegar and coriander and season. Set to one side.
3. In a separate bowl mix the Zespri SunGold Kiwifruit with all the vegetables, lime juice, garlic powder and seasoning. Set to one side.
4. Heat a griddle or frying pan and add a little oil. Cook the prawns for a couple of minutes each side until they are cooked through. Meanwhile heat the tacos in the oven or heat them individually in a dry frying pan, cooking for a few seconds each side.
5. Serve each taco with a spoonful of avocado mixture, a few prawns and top with SunGold salsa.
Recipe provided by Zespri™ SunGold™ Kiwifruit and www.zespri.com.au

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June 6
Veggie Packed Soup

Preparation/ Cooking Time : 50 Minutes

Serves : 4

Ingredients :
- 1 tbs olive oil
- 2 cloves garlic, minced
- 1 brown onion, finely chopped
- 4 bacon rashers, diced
- 2 celery sticks, finely chopped
- 2 small potatoes, finely chopped
- 1 large carrot, finely chopped
- 1 large zucchini, finely chopped
- 4 button mushrooms
- 2 tbs tomato paste
- 1.25L vegetable stock
- 400g can diced tomatoes
- 1 cup pasta (macaroni or elbow)
- Salt and pepper, to taste
- Grated parmesan, to serve
Method :
1. Heat the oil in a large pot and add the garlic, onion, bacon, celery, potatoes and carrot. Cook until fragrant and starting to soften. 
2. Add stock, diced tomatoes and tomato paste. Bring to the boil. Simmer, covered, for around 30 minutes or until the vegetables are tender, stirring occasionally.
3. Add the pasta, zucchini and mushrooms; boil, uncovered for around 10 minutes or until the pasta is al dente. Check the seasoning and add salt and pepper if desired.
4. Serve warm and topped with grated parmesan!
Recipe by : A Better Choice

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June 6
Creamy Chicken & Broccoli Soup

Preparation Time : 40 Minutes

Serves : 6

Ingredients :
- 1 large onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 2 celery sticks, finely chopped
- 5 cups broccoli, stems removed and finely chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 1 tsp chilli flakes (optional)
- 6 cups chicken stock
- 2 cups milk
- 2 tbsp cornflour
- 2 cups shredded chicken
- Salt and pepper, to taste
- Lemon juice, to taste
Method :
1. In a large pot, sauté the onion, celery, and carrot in oil until soft and beginning to brown (approx. 10 mins).
2. Add the garlic, bay leaf and chilli flakes (if using), then sauté for another minute or so before adding in the chicken stock, milk and cornflour. Note: Mix the cornflour with 2 tbsp water before adding.
3. Bring contents to a simmer, then add the broccoli florets and chicken.
4. Allow to cook for 15 mins, then season with salt, pepper and lemon juice (if using).
5. Serve while warm and enjoy with some crusty bread or on its own.
Recipe by : A Better Choice

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June 6
Cauliflower & Pear Soup

Preparation Time : 30 Minutes

Serves : 4

Ingredients :
- 1 head cauliflower, leaves reserved
- 1/3 cup pepita seeds, toasted
- 3 tbsp olive oil + extra for cooking
- 1 brown onion, roughly diced
- 3 clove garlic, sliced
- 2 ripe William Pears, peeled and cored
- 1l vegetable stock
- 250ml oat milk
- 2 cups cooked pearl barley
- Handful coriander leaves
- Handful mint leaves
- 1 lemon
Method :
1. Preheat an oven to 220C
2. Remove the leaves form the cauliflower, wash well, roughly chop and set aside.
3. Roughly chop the whole cauliflower, reserving large handful of small florets. Toss these in a bowl with the pepita seeds, 1 tbsp of olive oil, lightly season and scatter over a lined baking tray.
4. Roast these in the oven for 6 minutes to become lightly golden then allow to cool on the tray
5. Place the remaining oil in a large saucepan along with the onion, garlic, chopped cauliflower, pear & a generous seasoning with salt and pepper.
6. Cook, covered, over a medium/high heat, stirring often, for 5 minutes to let everything begin to break down then add the vegetable stock and bring to the boil. Cover again, turn down and simmer for another 5 minutes then add the oat milk and cook for 2-3 minutes.
7. Blend the soup until smooth then season to taste and keep hot.
8. Sauté the cauliflower leaves in a frying pan with a little olive oil and seasoning until wilted then squeeze over a little lemon place this into a mixing bowl.
9. Roughly chop the herbs and combine them with the cooked cauliflower leaves, roast cauliflower, pepita seeds & pearl barley.
10. Season this salad to taste and dress with a splash of lemon and olive oil.
11. Ladle the soup into bowls and top with the pearl barley salad.
Recipe by : A Better Choice

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June 3
Veggie Nuggets for Kids

Preparation Time : 30 Minutes

Serves : 4 – 6

Ingredients :
- 1 cup shredded carrots
- 3 cups broccoli florets
- 1 garlic clove
- 2 eggs
- 1 1/4 cups seasoned breadcrumbs
- 3/4 cup shredded cheddar cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
Method :
1. Steam broccoli until soft.
2. Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in a food processor and pulse until well combined.
3. Form mixture into 25 nugget sized balls. Coat each veggie nugget with rest of the breadcrumbs.
4. Heat oil in a pan on medium heat.
5. Arrange nuggets in pan and cook 4 minutes each side, or until golden brown and crisp.
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May 31
Smokey Pumpkin Soup

Preparation Time : 1 hour

Serves : 6

Ingredients :
- 4 Slices bacon, rindless and diced
- 2 Tbsp Unsalted butter
- 3 Cup Pumpkin, peeled and cut into 1 inch pieces (we used butternut pumpkin)
- 3 Cup Beef broth, (or chicken/vegetable)
- ¼ Cup White wine
- 2 Tbsp Fresh thyme leaves
- Salt & pepper
- 1 Cup croutons to serve
- Freshly grated parmesan cheese and sour cream to serve
Method :
1. In a large non-stick fry pan cook the diced bacon until crisp. Reserve the fat and set aside the cooked crispy bacon.
2. Add the bacon fat and butter into a large stock pot and heat over medium-high heat.
3. Add the pumpkin and sauté for 15 minutes, stirring occasionally.
4. Pour in the stock and simmer covered until the pumpkin is very tender, approximately 30 minutes. Remove from heat.
5. Add the white wine, thyme, and salt and pepper to taste.
6. Process the soup in batches in a blender until smooth (or use a stick blender in the pot).
7. Return to the stock pot, add the bacon and simmer for 10 minutes.
8. Serve immediately with a drizzle of cream, topped with crispy croutons and a sprinkle of parmesan cheese if desired.
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May 24
Healthy breakfast quesadillas

Preparation Time : 15 minutes

Serves : 2

Ingredients :
- 2 eggs
- 1 diced zucchini
- Handful of spinach
- 1 chopped garlic
- 1 minced jalapeno
- 2 tbsp olive oil
- Tortillas
- Salt
- Pepper
Method :
1. Start off by adding eggs to a medium-sized bowl and scramble. Sauté the zucchini, spinach, jalapeno and garlic for 3-5 minutes. Move onto one side of the pan. Add in the eggs and scramble all together.
2. Place the scramble, cheese, salt, and pepper on one side of the tortillas and fold it in half. Place the tortilla back on the pan and cook on both sides until golden brown.
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May 19
Chocolate Avocado Mousse

Preparation Time : 10 minutes

Serves : 3-4

Ingredients :
- 2 ripe avocados, peel and pits removed
- 1⁄4 cup chocolate pieces, melted
- 1⁄4 cup Dutch process cocoa powder
- 1⁄4 cup agave syrup
- 1⁄4 cup non-dairy milk (such as almond or cashew)
- 2 tsp vanilla extract
- Pinch of salt
Method :

1. To a food processor, add the avocados, melted chocolate, cocoa powder, agave syrup, non- dairy milk, vanilla and salt. Blend until smooth, making sure to stop the machine periodically to scrape down the sides.
2. Portion the avocado mousse into small glasses and refrigerate for 30-60 minutes. Just before serving, top with chopped pistachios & blueberries.

Notes: Chocolate avocado mousse is best served fresh as the avocados will start to lose their moisture if they sit longer than an hour. Maple syrup or honey could be used in equal measure for agave syrup.

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May 18
Mandarin Orange Chicken

Preparation Time : 60 minutes

Serves : 6

Ingredients :
- 3kg chicken breast
Marinade :
- 1/2 cup soy sauce
- 1 tbsp sesame oil
- 2 tbsp orange juice
- ¼ cup corn-starch
- ¼ cup all-purpose flour
- 1 tsp baking powder
Orange Sauce :
- 1 tbsp sesame oil
- 2 tbsp chilli sauce
- 2 tbsp fresh ginger
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1/4 cup orange juice
- 2 tbsp soy sauce
- 2 tbsp sugar
- ¼ cup corn-starch
Method :
1. In a large bowl, combine all the ingredients for the marinade and whisk to combine. Slice up chicken into cubes and toss in the marinade. Let the chicken marinate for 30 minutes or up to 1 hour.
2. Heat up oil in a large frying pan over medium heat. Add ginger and garlic into the frying pan and cook until fragrant. Add the rest of the orange sauce ingredients to the frying pan, except the corn starch and bring to a boil then turn off the heat.
3. Mix corn-starch in a small dish and add 2 tbsp of water. Slowly pour into the orange sauce while whisking.
4. Take the chicken out of the marinade and start frying the chicken. Fry for 5-6 minutes, then remove to a paper towel.
5. Once the chicken is fried, add it to a large bowl with the mandarins. Garnish with sesame seeds and spring onion.
Recipe by : A Better Choice

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May 17
Pumpkin, Beef & Black Bean Chilli w/ Avocado Salsa

Preparation Time : 45 minutes

Serves : 6

Ingredients :
- 500g beef mince
- 1 red onion
- 1 capsicum
- 3 garlic cloves
- 2 tbsp chilli powder
- 1 tbsp oregano
- 1 ½ tsp ground cumin
- Butternut pumpkin, cut into 4cm pieces
- 1 can of black beans
- Cherry tomatoes, cut in halves
- 1 cup beef broth
- 1 ¼ tsp salt
- 1 tsp pepper
- Chopped coriander
- Sliced jalapenos
- Avocado
- Sour cream, to serve
Method :
1. Add in onion and garlic in a large pot, sauté over medium heat until fragrant. Add in beef mince, chilli powder, oregano, and cumin. Stirring until beef is cooked through. Add in pumpkin, black beans, tomatoes, beef broth. Add in salt and pepper where needed.
2. Bring to a boil then reduce heat to love and simmer for 20 to 24 minutes or until pumpkin is tender. Season to taste with salt and pepper if needed. Top with coriander and sour cream.
Recipe by : A Better Choice

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May 11
Sweet Potato & Orange 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

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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