• February 12

    Passionfruit Mousse

    Passionfruit Mousse
    Our NEW Passionfruit Mousse is picture perfect! This smooth, creamy mousse topped with beautiful fresh Passionfruit from your local Fruit and Veg shop is a light treat that’ll delight.

    Prep : 10 mins + 4 hours chill time

    Serves : 4

    Ingredients :

            PASSIONFRUIT CONCENTRATE
    • 1 ½ cups passionfruit pulp (approx. 8 passionfruit)
    • 1 cup water
    • ¾ cup white sugar
    • Juice of 2 lemons

      MOUSSE
    • ½ + 1/3 cup of passionfruit concentrate
    • ¼ cup + 2 tbsp thickened cream
    • ½ can sweetened condensed milk (197.5g)
    • Fresh passionfruit pulp, to garnish
    Method :
    1. To prepare the passionfruit concentrate, scoop the pulp out of each passionfruit. Pour the pulp into a pot over a high heat, then add the water and sugar and bring mixture to a boil. Reduce the heat and simmer on low until the mixture has reduced. Put mixture through a sieve and allow to cool. Put the concentrate in a lidded jug, then keep refrigerated.
    2. In a blender, blend together the passionfruit concentrate and the condensed milk.
    3. Next, add the thickened cream and blend until well combined.
    4. Pour the mixture into ramekins or small glasses, then refrigerate overnight or for a minimum of 4 hours.
    5. Serve topped with fresh passionfruit pulp. Enjoy!

    This recipe by A Better Choice !

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  • November 11

    Zingy Orange Smoothie

     

    Zingy Orange Smoothie

    Want a zingy, refreshing summer smoothie? Try this delightful orange smoothie! We use both fresh oranges, and orange juice to create a rich zing.

    Prep : 5 minutes

    Serves : 2 people

    Ingredients :
    • 2 frozen bananas
    • 1 orange (peeled and cut into chunks)
    • 1 cup orange juice
    • 1 carrot
    • 3/4 cup milk
    • 1 tsp vanilla extract
    Method :
    1. Combine all ingredients into a blender, and blitz until smooth. Note: You might like to add some ice in if you’re not using frozen bananas.
    2. Pour into glasses and enjoy.

    This recipe by A Better Choice !

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  • November 11

    Beetroot and Caramelized Onion Dip

    Beetroot onion caramlised dip

     

    The perfect platter addition – creamy and sweet!

    Prep : 15 minutes

    Serves : 4 people

    Ingredients :
    • 1 x 250g Packet Snackable Carrots
    • 1 tbsp Butter
    • ½ small Onion, diced
    • 1 Garlic Clove, minced
    • 2 Cooked Whole Beetroots
    • ¼ cup Goats Cheese
    • 1 tbsp Extra Virgin Olive Oil
    • ½ small Lemon, juiced
    • Pinch Salt

    Method :

    1.Heat butter in a small frying.

    2.Add onion and garlic and cook until onion has lightly browned.

    3.Meanwhile, in a blender blitz beetroot, goats cheese, olive oil, lemon juice and salt.

    4.Stir through caramelised onion and garlic.

    5.Serve dip with carrots.

    This recipe by A Better Choice !

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  • November 11

    Choc-Heaven Cake by Katherine Sabbath

    Choc-Heaven Cake by Katherine Sabbath

    The very talented Katherine Sabbath recreated her grandmothers black forest cake with a CherryHill twist!

    Thank you to @katherine_sabbath for this cherry inspired recipe and image

    Ingredients :
    • 3 cups (480g) self-raising flour
    • 2 1/2 cups (570g) caster sugar
    • 1 1/2 cups (140g) unsweetened cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon instant coffee powder
    • 1 1/2 cups (375 ml) buttermilk
    • 3 large free-range eggs
    • 3/4 cup (170g) melted coconut oil
    • 2 teaspoons vanilla extract
    • 1 1/2 cups (375 ml) boiling water

    TO DECORATE

    • 300g cherries, halved with pips removed
    • 150g cherry jam (other berry jams are also fine!)
    • 600mls cream, whipped
    • 15 x cherries (Optional: Dust half or all in edible gold powder)
    • Block of your favourite chocolate
    Method :

    1. 1. Preheat the oven to 160ºC (320ºF) fan forced. Grease three 18 cm (7 inch) round cake tips with cooking oil spray & line with baking paper.

      2. Using an electric mixer fitted with the paddle attachment, whisk the flour, sugar, cocoa, bicarb soda, salt & coffee powder until combined.

      3. Add the buttermilk, coconut oil, eggs & vanilla & mix on medium speed until well combined. Reduce the speed, carefully add the boiling water & mix until well combined.

      4. Divide the batter between the cake tins. Bake for 45–50 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven & allow the cakes to cool for about 20 minutes, then remove from the tins & transfer to a wire rack to cool completely.

      5. Place bottom layer of cake onto a cake stand or serving platter & generously spread over whipped cream, followed by some dollops of jam, & stud with halved cherries. Repeat with the remaining two layers of cake,.

      6. To add the final decorations, use a potato peeler or grater on the longest edge of the chocolate block & cover the top of cake with chocolate shavings. Finish with some whole cherries as well as some show stopping gold-dusted cherries!

    This recipe by A Better Choice !

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  • October 24

    Mango Iced Tea

    Mango iced tea

    5 ingredients… that’s all you’ll need to make our refreshing Mango Iced Tea!

    Prep : 15 minutes

    Serves : 1 jug

    Ingredients :
    • 1L water
    • Lemon juice
    • 3 teabags
    • 2 mangoes
    • 2tbs sugar
    Method :
    1. Boil water, add tea bags and let steep for 10mins.
    2. To make the mango puree, peel and dice ripe mangoes and blend until smooth.
    3. Remove teabags, leave to cool and add mango puree.
    4. Add lemon juice to taste.

    This recipe by A Better Choice !

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  • October 15

    Best Spices to Fight Gut Inflammation

    Yellow,Turmeric,Latte,Drink.,Golden,Milk,With,Cinnamon,,Turmeric,,Ginger

    If you’re looking to boost gut health and reduce inflammation, you’re on the right track. Gut health affects your overall well-being, and things like diet, stress and lifestyle all play a role. It can feel overwhelming, but starting small is key. To help you get going, here are some great spices to support your gut and kickstart your journey to better health.

    1. Turmeric
    If you love yellow curry, you’re probably having turmeric. This spice contains curcumin, a strong anti-inflammatory that works almost as well as some medicines. It’s also an antioxidant, which helps protect your cells from damage and boosts healthy gut bacteria. Try adding turmeric to turmeric lattes, soups, stews, stir-fries, or sprinkle it on roast veggies. You can even mix it into scrambled eggs or rice dishes.

    2. Ginger
    Ginger is a delicious spice that’s great for your gut, especially your stomach and intestines. It’s commonly used to settle an upset stomach or help with nausea. Add ginger to smoothies, teas, soups, or use it to flavour chicken, fish, or veggie stir-fries. You can also grate it into salad dressings or juices.

    3. Cinnamon
    Cinnamon is a comforting spice often found in baking, porridge and yoghurt. It contains cinnamaldehyde, which helps reduce inflammation, regulate blood sugar and improve gut health. Sprinkle cinnamon on porridge, add it to smoothies, teas, coffee, or use it in cakes and muffins. It’s also great on roasted sweet potatoes or in a warm bowl of rice pudding.

    4. Fennel Seeds
    Fennel seeds have been used for ages to help with digestion and can reduce bloating. Add fennel seeds to salads, roast veggies, or sauces, or brew a fennel tea. You can also sprinkle them on roasted meats or mix them into bread dough.

    These spices can support gut health and reduce inflammation. Plus, eating a variety of nutritious food, reducing added sugars, managing stress, and getting good sleep can also help keep your gut happy.

  • October 3

    Radish Salad with Orange Dressing

    Radish-Salad-with-Orange-Dressing-800x520

    This blushing beauty is our NEW Radish Salad with Orange Dressing. Not only is it pretty as a picture but it packs a crunch! Crunchy, fresh Radishes that is… yum!

    Prep/Cook : 30 minutes

    Serves : 4

    Ingredients :
    • 1 cup orange juice
    • 1 tbsp olive oil
    • 1/2 tsp curry powder
    • 2 cups radishes, washed and quartered
    • ¾ cup feta, crumbled
    • 2 tbsp fresh mint leaves, chopped
    • Salt & pepper, to taste
    Method :
    1. In a small saucepan, bring the orange juice to a boil. Cook, until the juice has reduced to about ¼ cup’s worth (around 20-25 mins). Once reduced, remove from the heat.
    2. To make the dressing, whisk together the olive oil, curry powder and reduced orange juice. Season with salt and pepper, to taste.
    3. Assemble the radishes on a serving plate, then top with the crumbled feta and chopped mint before drizzling over the dressing. Enjoy!

    This recipe by A Better Choice !

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  • September 26

    Strawberry Cookies

    Strawberry-Cookies-800x520

    These Strawberry Cookies are so good they won’t last long… unless you manage to hide them from mischievous mouths! Using beautiful fresh Strawberries from your local Fruit and Veg shop, they’re a sweet treat that the fam will be begging for every week!

    Prep/Cook : 30 minutes

    Serves : 12

    Ingredients :
    • 170g fresh strawberries, hulled and diced
    • 1 cup plain flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • ¼ cup white sugar + 1 tbsp for garnish
    • 3 tbsp unsalted butter, cold
    • 1/3 cup thickened cream + 1 tbsp, chilled
    Method :
    1. Preheat oven to 180°C, and line a large baking tray with baking paper.
    2. In a medium bowl, add the flour, baking powder, salt, and sugar. Stir until combined. Next, add the butter, using your fingertips to rub it into the flour mixture until butter is evenly dispersed.
    3. Add the thickened cream and diced strawberries to the dough, gently stirring until just combined.
    4. Scoop dough into balls and place onto the lined baking tray – mixture should make around 12 cookies. Sprinkle the tops of each cookie with some white sugar, then bake in the oven for 20 mins or until golden brown and cooked through.
    5. Once done, remove tray from the oven and transfer cookies to a wire rack. Allow cookies to cool completely before serving.

    This recipe by A Better Choice !

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  • September 26

    Pear & Burrata Walnut Salad

    Here’s a fun salad to whip up! Burrata is all the hype at the moment and our Pear Burrata Salad incorporates creamy burrata cheese with the sweet crunch of fresh pear!

    Prep : 10 minuteS

    Serves : 4

    Ingredients :
    method :
    1. In a large serving bowl, arrange the rocket, pears and burrata cheese.
    2. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
    3. Drizzle some dressing over the salad and garnish with walnuts.

    This recipe by A Better Choice !

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  • September 16

    Creative Kitchen Activities for School Breaks

    Kid At,Kitchen, School Holidays

    As the school holidays roll around, it’s a fantastic opportunity for families to slow down, unwind, and savour some quality time together. However, with more free time on your hands, it’s all too easy to fall into the trap of convenience foods, takeaway meals, and sugary snacks. To keep the holidays healthy, fun, and educational, why not get your kids involved in the kitchen? Here’s how:

    1. Plan Meals Together: Kick off the holidays by sitting down with your kids to plan the week’s meals. This not only gets them excited about food but also helps teach them about balanced eating and the importance of nutrition.

    2. Make Shopping an Adventure: Turn your grocery trips into a fun outing by bringing the kids along. Show them how to select fresh fruits, veggies, and lean meats, turning a task into a learning experience.

    3. Cook with a Smile: Make cooking a lively activity by playing some music, wearing aprons, and letting your kids experiment with various ingredients and flavours. This turns meal prep into a creative and enjoyable experience rather than a chore.

    4. Healthy Sweet Treats: Kids love sweets, especially during the holidays. Instead of store-bought sugary snacks, try baking healthier versions of their favourites. This way, they can still indulge in delicious treats without all the additives.

    5. Snack Station: To curb those holiday cravings, set up a snack station in the fridge or pantry stocked with healthy options. Think pre-cut fruit, veggie sticks with hummus, wholegrain crackers, and yoghurt. It’s a great way to keep them satisfied with nutritious choices.

    The school holidays can certainly be a time for indulgence, but by incorporating home cooking into your routine and involving your kids in the process, you’ll make the holidays both healthy and enjoyable for the whole family.

    Shop Brisbane’s freshest ingredients in-store or online.

     

  • September 11

    Blueberry and White Chocolate Cookies

    Blueberry and White Chocolate Cookies

    Your weekend sweet treat for the kiddos is sorted with our Blueberry and White Chocolate Cookies! ????

    Naturally coloured and sweetened by bursts of berries, you’ll be dying to sneak a few out of the jar before they notice!

    Preparation time : 10 minutes

    Cooking Time : 15 minutes

    Chill Time : 20 minutes

    Serves : 6-12

    Ingredients :
    • 1 cup all-purpose flour
    • 1/2 tsp baking powder
    • 1/8 tsp salt
    • 1/3 cup unsalted butter, softened
    • 1/3 cup + 1 tbsp granulated sugar
    • 1/3 cup fresh blueberries
    • 1/2 cup white chocolate chips
    Method :
    1. Preheat your oven to 200°C. In a small bowl, whisk together the flour, baking powder and salt. Use an electric mixer to cream together the butter and sugar, then add the blueberries and combine on a high speed.
    2. Gradually fold the dry ingredients in with the wet ingredients to form the dough. Then, gently mix in the white chocolate chips. The dough will need to be chilled for 20 minutes in the freezer before shaping into 6-12 balls (depending on which sized cookies you’d like).
    3. Bake the cookies for 10-15 minutes. Let cool on a wire rack, then serve!

    This recipe by A Better Choice ! 

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  • September 11

    Spiced Coconut Chicken with Asparagus

    Spiced Coconut Chicken with Asparagus

    Our Spiced Coconut Chicken with Asparagus is a delicious dish for Spring and beyond AND it’s packed full of veggies!

    Preparation time : 30 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Heat oil over medium – high heat and panfry chicken strips until browned on both sides. Remove from pan and set aside.
    2. Add onion, curry paste and capsicum to pan and stir-fry 4 minutes. Add asparagus, bok choy and baby corn and toss well over heat.
    3. Stir in browned chicken and coconut milk and bring to boil. Reduce heat and simmer 4 minutes. Serve with steamed rice.

    This recipe by A Better Choice ! 

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  • August 28

    Cheese & Spring Onion Scones

    Cheese-Spring-Onion-Scones-800x520

    Dad’s going to love these Cheese & Spring Onion savoury scones this Father’s day ! Served warm with a knob of butter, they’re the perfect snack!

    Preparation time : 25 minutes

    Serves : 6-8

    Ingredients :
    • 225g plain flour
    • 2 ½ tsp baking powder
    • 25g butter, roughly chopped into cubes
    • 100g grated cheddar cheese
    • 2 spring onions, finely chopped
    • 70ml milk + a dash more
    • 60ml water
    • 25g cheddar cheese grated, for top
    Method :
    1. Preheat the oven to 200˚C fan forced, and line a baking tray with baking paper.
    2. Mix the flour with the baking powder and a pinch of salt.
    3. Rub the butter cubes into the flour mixture lightly with your gingers until the mixture resembles breadcrumbs.
    4. Add the grated cheese and spring onions, then gently mix.
    5. Combine the milk, water, and a splash of Worcestershire sauce (if desired), then pour into the flour mixture. Gently mix until the dough starts to come together.
    6. Tip the dough out onto a floured surface, then shape into a ball. Roll the dough out with a rolling pin until it is 3cm thick.
    7. To form the scones, either use a 6cm round cutter, or you can simply cut the dough into triangles.
    8. Carefully place the scones onto the lined baking tray, leaving space between each. Using a pastry brush, lightly brush the top of each scone with milk, then sprinkle with the additional 25g of grated cheese.
    9. Bake the scones in the oven for 12 mins, until golden. Once done, allow them to cool on a wire rack.
    1. Once done, remove pan from the oven and allow to cool in the pan for 30 mins to an hour before slicing. This gives the bars time to set.

    This recipe by A Better Choice ! 

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  • August 20

    Berry Crumble Bars

    Berry-Crumble-Bars-800x520

    Berries are the star of this sweet show! Our new Berry Crumble Bars are the warm winter dessert (or snack!) that you’ve been looking for. You could even swap out the berries for other fruits if you prefer!

    Preparation time : 1 hours

    Serves : 16

    Ingredients :
    • 500g mixed berries, frozen (we used strawberries, raspberries, and blueberries)
    • 185ml maple syrup
    • 1 ½ tbsp cornflour
    • 175g almond meal
    • 100g rolled oats
    • 70g plain white flour
    • ½ tsp salt
    • 110g coconut oil
    • 60g peanut butter (or your preferred nut butter)
    Method :
    1. Preheat oven to 175C and line a rectangle brownie pan with baking paper.
    2. In a medium saucepan, place the mixed berries, 60ml maple syrup and cornflour. Bring mixture to a simmer and cook for 10 mins, stirring occasionally, until the mixture has thickened. Remove from heat once done.
    3. While the berries are cooking down, combine the almond meal, rolled oats, flour and salt in a large mixing bowl.
    4. Add the coconut oil (solid), remaining 125ml of maple syrup and peanut butter to the dry ingredients and stir to combine. Note: You may need to use your hands in this step to ensure all ingredients are well incorporated.
    5. Place 2/3 of the dry mixture into the lined brownie pan, pressing down firmly with the back of a spoon or with your hands. Bake in the oven for 10 mins or until golden brown.
    6. Once baked, remove the pan from the oven. Top with the berry mixture, then crumble over the remaining crumble ingredients.
    7. Return the pan to the oven and bake for 20-25 mins, or until the top of the slice is golden brown.
    8. Once done, remove pan from the oven and allow to cool in the pan for 30 mins to an hour before slicing. This gives the bars time to set.

    This recipe by A Better Choice ! 

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  • August 20

    Cauliflower and Couscous Salad

    cous-cous-salad-800x520

    Looking for a healthy side dish? We have you covered with this delicious cauliflower and couscous salad.

    Popping with gorgeous colours this salad is perfect to serve at your next dinner party.

    Preparation time : 15 minutes 

    Serves : 6

    Ingredients :
    • 1 Cup Couscous*
    • 1 ½ Cup Boiling water
    • 1 Tbsp Olive oil
    • 1 small Onion, peeled and finely diced
    • 2 Cup Cauliflower, broken in to small florets
    • 1 Cup Pomegranate arils
    • 1 Cup Pistachio, shelled and unsalted
    • 1/3 Cup Dried cranberries
    • 1/3 Cup Fresh parsley, finely chopped
    • ¼ Cup Lemon juice, freshly squeezed
    • 1 ½ Tbsp Olive oil
    • Salt, to taste
    Method :
    1. Place the couscous in to a large heatproof bowl, add the boiling water and mix to combine. Cover the bowl either with a lid or foil and set aside for 5 minutes.
    2. Meanwhile heat 1 tablespoon of olive oil in a fry pan over medium heat. Add the onion and sauté for 2 minutes or until onions become soft. Add the cauliflower and continue to sauté for another minute or so, until the cauliflower is just tender, be sure not to overcook. Remove from heat and set aside.
    3. Return to the couscous and fluff with a fork to separate all the grains.
    4. Add the couscous to a serving bowl along with the cooked onion and cauliflower. Add all remaining ingredients and toss together. Season with a little salt.
    5. Either serve as a warm salad or cover and place in the refrigerator to chill and serve as a cold salad*.

    Recipe note: If serving as a cold salad, we suggest to add the pistachios just before serving so they don’t become too soft.

    * For a gluten free option you can swap the couscous for cooked quinoa instead.

  • August 15

    Baked Berry Yoghurt

    Baker-berry-yogurt-tubs-800x520

    Once you have tried our version of a berry yoghurt, we guarantee you won’t be wanting any flavoured yoghurts again. Baking the berries release their natural juices along with enhancing their flavour. The added spices along with the sweetness of the maple syrup is what takes the berries to the next level!

    Prep time : 20 minutes

    Serves : 16

    Ingredients :
    Method :
    1. Preheat an oven to 180 degrees.
    2. Line a baking tray with baking paper. Ensure the baking paper comes up the sides of the tray to capture all the juices from the berries.
    3. In a bowl combine all ingredients EXCEPT the yogurt, toss the berries with a spoon so that they are covered with the, lemon vanilla, syrup and spices.
    4. Place the berries on to the tray and bake in the oven for 15 – 20 minutes. Keep an eye on them towards the end of cooking time so they don’t burn. Take them out prior if you think they are done, this will be when there is plenty of juice and the berries are soft and slightly roasted.
    5. Once cooked, set aside to cool. Break the berries up slightly with the blunt side of a wooden spoon. Store in an airtight container in the fridge for up to one week.
    6. To make your berry yoghurt, serve approximately one third of a cup of yoghurt with 1 tablespoon of the baked berries, gently stir through.

    Recipe note: The baked berries are extremely versatile. Serve on top of porridge, bircher muesli, chia puddings, custard, or as a topping for a cake. Be as creative as you like!

    This recipe by A Better Choice !

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  • August 6

    Raspberry and Lemon Yoghurt Cake

    Raspberry and Lemon Yoghurt Cake

    ???????? Indulge in the delightful flavours of our Raspberry and Lemon Yoghurt Cake! Moist, tangy, and bursting with fresh raspberries, it’s the perfect treat for any occasion. ????????

    Recipe by Breeanna Segafredo

    Prep time : 2 hours

    Serves : 12

    Ingredients :

    CAKE

    • 1 ½ cups all-purpose flour (190 grams)
    • 2 teaspoons baking powder (10 grams)
    • ½ teaspoon salt (2 grams)
    • 1 cup plain Greek yogurt (240 ml)
    • 1 cup sugar (200 grams)
    • 3 large eggs
    • Zest of 1 lemon
    • 1 teaspoon vanilla extract (5 ml)
    • ½ cup vegetable oil (120 ml)
    • 1 ½ cups fresh raspberries (200 grams)
    • 2 tablespoons lemon juice (30 ml)
    • Powdered sugar (for dusting)

    ICING

    • 1 cup (240 ml) heavy cream, chilled
    • 1 cup (225 grams) mascarpone cheese, chilled
    • 1 cup (125 grams) powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • A few drops of pink food colouring (we prefer a small amount of beet juice for natural colouring)
    Method : 

    CAKE

    • Preheat the Oven: Preheat your oven to 175°C. Grease and flour a 23 cm round cake pan.
    • Mix Dry Ingredients: Whisk together 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a bowl.
    • Combine Wet Ingredients: In another bowl, mix 1 cup yoghurt, 1 cup sugar, 3 eggs, lemon zest, and 1 teaspoon vanilla extract until well combined.
    • Blend: Gradually add the dry ingredients to the wet mixture, stirring until smooth. Fold in ½ cup vegetable oil until fully incorporated.
    • Add Raspberries: Gently fold in 1 ½ cups raspberries.
    • Bake: Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
    • Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with 2 tablespoons lemon juice and dust with powdered sugar before serving.

    ICING

    1. Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form.
    2. Add Mascarpone: Add the mascarpone cheese, powdered sugar, and vanilla extract to the whipped cream.
    3. Blend: Beat the mixture on medium speed until smooth and fluffy.
    4. Colour: Add a few drops of pink food colouring and mix until the icing is evenly coloured.
    5. Chill: Chill the icing in the refrigerator for 30 minutes before using.

    Note: This icing is perfect for cakes, cupcakes, and other desserts! Enjoy the light, creamy texture and delicate flavour.

    This recipe by A Better Choice !

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  • July 3

    Pumpkin, Halloumi and Bacon Bagels

    Pumpkin-Halloumi-and-Bacon-Bagels-800x520

    Bagels so good, you’d think you were in New York! Start the day with a brunch of champions with our Pumpkin, Halloumi and Bacon Bagels. Who would go out to eat, when everything you need is at home!

    Prep/ cook time : 25 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Pre-heat oven to 180C. On a lined baking tray, place the slices of pumpkin and drizzle with olive oil and dukkah. Roast until cooked through, but not crisp.
    2. In a pan, fry off the bacon and set aside on a paper towel lined plat to drain excess oil. In the same pan, fry off the halloumi until golden on both sides.
    3. While the halloumi is cooking, toast the bagels in the oven, or toaster.
    4. On the underside of each bagel “lid”, generously spread some basil pesto. Next, add a bed of spinach to the base of your bagel, before topping with bacon, sliced pumpkin, halloumi, and the pesto covered lid.

    This recipe by A Better Choice !

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  • April 12

    Persimmon with Honeyed Yoghurt

    Persimmon with honey yoghurt

    Persimmons when paired with creamy yoghurt and sweet honey—it’s a delightful combination that showcases why this fruit is beloved in many regions around the globe.

    Prep : 5 minutes

    Serves : 4

    Ingredients :
    • 4 Persimmons 
    • 1 cup Greek yoghurt
    • 1/4 cup honey
    • 1 tablespoon lemon thyme leaves or lavendar
    Methods :
    1. Slice persimmons into wedges and divide between 4 bowls.
    2. Dollop with Greek yoghurt, drizzle with honey.
    3. Scatter with thyme or lavender flowers, serve.

    This recipe by A Better Choice !

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  • March 13

    Passionfruit Parfait

    Passionfruit parfait

    Passionfruit lovers, do we have a treat for you! Whether you want to eat one for dessert, breakfast or as an afternoon, your tummy will no doubt be happy about it! This recipe uses coconut yoghurt as a dairy-free alternative, but feel free to use Greek yoghurt or vanilla yoghurt instead.

    Time : 20 minutes

    Serves : 4

    Ingredients :
    Method :

    1. Halve each passionfruit and scoop out pulp into a small bowl.
    2. Beat egg whites until soft peaks form. Gradually add caster sugar and beat until stiff. Fold into yoghurt until smooth.
    3. Spoon some of the yoghurt mixture into each serving glass, then top with some of the passionfruit
    4. Serve and enjoy!

    This recipe by A Better Choice !

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  • March 13

    Pear & Cucumber Smoothie

    Pear-Cucumber-Smoothie-800x520

    Cucumber and pear in a smoothie? Yep, it works and it’s delicious! Be sure to pop into your local fruit and veg shop to pick up the pear and cucumber!

    Time : 5 minutes

    Serves : 1

    Ingredients :
    • ½ medium cucumber, peeled
    • 1 medium pear, cored and chopped
    • 1 tbs peanut butter
    • 1 tbs chia seeds
    • 1 tsp ground cinnamon
    • 1 cup milk of your choice
    • 6-7 ice cubes
    Method :
    1. In the order listed, combine all ingredients in a blender. Blend until mixture is smooth and creamy.
    2. Serve with a side of cucumber and enjoy!

    This recipe by A Better Choice !

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  • March 13

    Chicken and Vegetable Tagine

    Chicken-and-vegetable-tagine-s-800x520

    This Moroccan dish is bursting with flavour. Traditionally cooked in a Tagine (a clay vessel with a cone shaped lid), we have made it a little easier and adapted the recipe to be cooked in a Dutch oven, (you can use a large frying pan also). A nourishing meal that is definitely worthy of cooking to impress a crowd, yet simple enough to throw together for an easy and delicious family meal. Serve on top of your choice of steamed rice, couscous or cooked quinoa.

    Time : 1.5 hours

    Serves : 6

    Ingredients :
    • 1 Kg Chicken thigh fillets, skinless and boneless
    • 1 Tbsp Olive oil
    • 800 grams Eggplant
    • 2 Tbsp Olive oil
    • 1 Cup Onions, peeled and diced
    • 3 Garlic cloves, crushed
    • 3 Cup Chicken stock, low sodium
    • 1 ½ Cinnamon sticks
    • 1 tsp Curry powder
    • 1 tsp Cumin, ground
    • 1/4 tsp Turmeric
    • 1/4 tsp Black pepper
    • 1 Turnip
    • 1 med Zucchini
    • 1 Carrot
    • ½ Red capsicum
    • 3 med Tomatoes
    • 1/2 Cup Raisins
    • 1 Tbsp Parsley
    Method :
    1. Cut unpeeled eggplant into 1″ cubes, sprinkle generously with salt and lay out on wire rack for 20 minutes, then drain and rinse.
    2. Meanwhile cut chicken into large cubes. Heat 1 tablespoon of the olive oil in 6 – 8 litre Dutch oven and sauté the chicken until opaque on both sides (a few minutes). Set aside.
    3. Add the 2 tablespoons of olive oil and heat again in the Dutch oven, (no need to clean it, keep any chicken juices in there).
    4. Add onion, garlic, and eggplant. Sauté over low heat until onion is just tender, 5-10 minutes.
    5. Add stock, cinnamon, curry powder, cumin, turmeric, and black pepper. Stir and bring to a boil. Reduce heat, and simmer 10 minutes.
    6. Peel turnip and dice the turnip, along with dicing the zucchini, carrot, and bell pepper.
    7. Add the chicken and diced vegetables to Dutch oven.
    8. Simmer uncovered for 15 minutes.
    9. Dice the tomatoes and add them to the pan along with the raisins, and parsley, pushing down lightly to be sure ingredients are covered by liquid, (adding a more liquid if necessary). Simmer covered for 15 minutes more.
    10. Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing with a little fresh coriander.

    This recipe by A Better Choice !

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  • March 7

    Banana Bread with Coconut

    Banana Bread with Coconut

    You can’t get much better than a classic Banana Bread for morning tea! Use up your favourite Australian Bananas in this delicious recipe.

    Recipe provided by Australian Bananas

    Preparation time : 15 minutes

    Cook time: 45 mins

    Serves : 8

    Ingredients :
    • 300 gm or 3 large bananas mashed
    • 150 gm or ¾ cup caster sugar
    • 2 eggs
    • 125 ml or ½ cup of oil
    • 200 ml or ¾ cup of coconut milk
    • 1 teaspoon vanilla
    • 240 gm or 1 ½ cups plain flour
    • 80 gm or 1 cup of desiccated coconut
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1/2 cup flaked coconut to decorate
    Method :
    1. Preheat the oven to 170C. Grease and Line a Large loaf tin ( approx. 24 x 10 cm)
    2. Mix the first 6 ingredients in a bowl.
    3. Mix the remaining dry ingredients (except the flaked coconut in another bowl.)
    4. Mix the two mixtures together and pour into the loaf tin.
    5. Bake for 45-50 minutes or until a knife inserted in the centre comes out clean.

    This recipe by A Better Choice !

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  • March 5

    Julie Goodwin’s Roast Pumpkin, Spinach & Ricotta Pie

    Julie Goodwin’s Roast Pumpkin, Spinach & Ricotta Pie

    This delicious dish is at home on the dinner table or served at room temperature for a picnic.  There is no fiddly pastry – it creates its own delicate golden crust as it bakes. Vary it with parmesan grated over the top or fresh herbs stirred through the egg mixture before baking.

    Preparation time : 15 minutes

    Cook time: 1hr 10 mins

    Serves : 6

    Ingredients :
    • Half a large butternut pumpkin (750g) cut into a 2cm dice
    • 2/3 cup light olive oil (or vegetable oil)
    • ½ teaspoon nutmeg
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 2 brown onions, sliced
    • 2 cloves garlic, chopped
    • 100g baby spinach
    • 6 eggs
    • 1 cup self-raising flour
    • 1 cup grated tasty cheese
    • 250g tub ricotta
    Method :
    1. Preheat oven to 200C (180C fan forced.)  Grease and flour a 24cm spring-form cake tin.
    2. Toss the pumpkin cubes with oil, nutmeg, salt and pepper and roast in a baking tray for 30 minutes or until soft and golden brown.
    3. In a frypan over medium heat, sauté onions and garlic in 1 tablespoon olive oil
    4. Take the pan off the heat and using tongs, toss the spinach through.  The spinach will wilt a little.
    5. In a bowl, beat the 6 eggs.  Add the remaining olive oil and mix well.  Add flour and whisk until there are no lumps.  Stir through the cheese and season with salt and pepper.
    6. Remove the pumpkin from the oven and lower the temperature to 180C (160C fan forced).  Toss the pumpkin through the onion-spinach mixture.  The spinach will wilt further.
    7. Place half the mixture in the base of the cake tin and pour half the egg mixture over.  Shake the tin to make sure the egg sinks all around the vegetables.  Put the other half of the pumpkin on top and top with the remaining egg mixture.
    8. Dollop the ricotta over the top, using a spoon burrow down a little so that there is some ricotta nestled inside the pie as well.
    9. Bake for 45 minutes or until golden brown and firm in the middle.

    This recipe by A Better Choice !

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  • February 27

    Julie Goodwin’s Crunchy Wombok, Beef and Noodle Salad

    ulie Goodwin’s Crunchy Wombok, Beef and Noodle Salad

    If you’ve ever walked past the wombok and not known what to do with it, here’s a riff on the beloved cabbage and noodle salad that turns it into a main meal!

    Preparation time : 25 minutes

    Serves : 4

    Ingredients :

    DRESSING

    • ½ cup white sugar
    • ½ cup white vinegar
    • 1/3 cup fish sauce
    • 1 clove garlic, chopped
    • 1 small red chilli, sliced

    SALAD

    • ¼ Wombok (Chinese cabbage)
    • 4 spring onions
    • 1 carrot
    • 1 Lebanese cucumber
    • 1/3 bunch mint
    • 1/3 bunch coriander
    • 1 tablespoon peanut or vegetable oil
    • 500g rump steak
    • 100g packet of Chang’s crunchy fried noodles
    Method :
    1. Heat the chef pan over high heat.
    2. In a medium pot over medium-high heat, combine the sugar and vinegar. Stir until the sugar dissolves. Bring to the boil and boil for five minutes or until slightly thickened.  While cooking, place the garlic and chilli in the mini food processor and blitz until finely chopped.  Remove the dressing from the heat and add the fish sauce.  Allow to cool for a few minutes then add the garlic and chilli.  Set aside.
    3. Place the oil in the pan.  Season the steak with salt and cook for 2 minutes on each side (or longer, if the steak is thick or you like it more done.)  Remove from the pan and set aside under foil to rest.
    4. While the meat cooks, get on with the vegetables. Slice the Wombok thinly with a knife.  Peel and chop the spring onions. Use the mandolin to slice the cucumber and carrot.  Place all of these in the large bowl. Pick the leaves from the mint and coriander and add to the bowl.
    5. Slice the rump steak and add it to the salad bowl along with the noodles. Pour over the dressing, toss through, and serve straight away.

      Note: Make it ahead. This salad is lovely cold as well.

    This recipe by A Better Choice !

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  • February 16

    Vegan Bircher Muesli

    Vegan-Bircher-Muesli

    We LOVE bircher muesli in the summertime because it’s a cool, fresh take on the classic warm oats! Try our new Vegan Bircher Muesli today! The best part is topping it with your favourite fresh, seasonal fruits????????

    Preparation time : 15 minutes

    Serves : 4

    Ingredients :
    • 1 medium granny smith apple, unpeeled and grated
    • 1 cup rolled oats
    • ½ cup apple juice
    • ½ cup dairy-free yoghurt, plus extra to serve
    • 1 tsp cinnamon
    • ¼ cup almonds or walnuts, chopped
    • 2 tbs sunflower or pumpkin seeds
    • 2 cups seasonal fruit, chopped
    • Maple syrup, to serve (optional)
    Method :
    1. Combine all ingredients in a large bowl.
    2. Cover and refrigerate overnight.
    3. To serve, evenly distribute the bircher muesli between four serving bowls. Dollop some dairy-free yoghurt on top (coconut yoghurt is delicious with this recipe), then sprinkle over the nuts and seeds. Top with the chopped seasonal fruit of your choice and drizzle over maple if you desire.

    This recipe by A Better Choice !

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  • February 16

    Chicken Spring Salad

    Chicken Spring Salad

    Are salads a spring favourite of yours? We love them because they’re fresh, healthy and delicious! Try our Chicken Spring Salad next! It’s got chicken, lettuce and asparagus, with a delightful lemon-herb dressing.

    Preparation time : 40 minutes

    Serves : 4

    Ingredients :
    • 2 chicken breast halves, skinless
    • 2 – 3 bunches fresh asparagus
    • ½ large head iceberg lettuce (or use 1 whole small head)
    • Lemon slices, for garnish
    • 1/3 cup almonds, slivered and toasted
    • Lemon-herb dressing:
    • ½ cup extra light olive oil
    • 2 tbsp lemon juice, freshly squeezed
    • 1 tbsp tahini
    • 1 – 2 small garlic cloves, pressed (adjust to taste)
    • 1 tsp oregano, finely chopped
    • 1 tsp basil, finely chopped
    • Salt and pepper, to taste
    Method :
    1. Place chicken breast in a saucepan, cover with water and simmer covered for 20 mins or until done. Remove from water and set aside to cool.
    2. Meanwhile prepare remaining salad. Wash the asparagus and snap off the woody ends.
    3. Add a splash or two of water into a fry pan and heat over medium to high. Add the asparagus and cook tossing occasionally for 2 – 3 minutes or until asparagus is bright green and crisp tender. Remove from heat, drain and set aside.
    4. With a sharp knife, shred the lettuce and place in a large salad bowl.
    5. Combine all the dressing ingredients into a glass jar, secure the lid and shake well until blended.
    6. Drizzle half of the dressing over the lettuce.
    7. Return to the chicken and using two forks shred into strips or with a sharp knife slice into thin strips.
    8. Slice the asparagus into 2-inch diagonal pieces.
    9. Add the chicken and asparagus with the lettuce, drizzle with remaining dressing and toss through the toasted almonds.
    10. Serve and garnish with lemon slices.

    This recipe by A Better Choice !

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  • February 16

    Easy Mango Frozen Yogurt

    Easy-Mango-Frozen-Yogurt-2-800x520

    Make delicious, creamy frozen yogurt at home without an ice cream maker! This recipe comes together in a few minutes and contains only 5 simple ingredients.

    Preparation time : 10 minutes

    Serves : 10-12

    Ingredients :
    • 3 cups (525g) frozen mango chunks
    • ¼ cup granulated sugar
    • Juice of 1 lemon
    • ¾ cup greek yoghurt
    • Pinch of salt
    Method :

    1. To a food processor, add all the ingredients in the order listed. Process until the mixture is smooth and there are no lumps. You will need to stop the mixer every so often to scrape down the sides.
    2. Serve right away, or place in a freezer safe covered container. Allow to thaw slightly before scooping and serving.

    This recipe by A Better Choice !

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  • February 16

    Slow Cooker Chicken Massaman Curry

    Slow Cooker Chicken Massaman Curry

    Boy have we got a treat for you – another slow cooker recipe to add to the list! This Slow Cooker Chicken Massaman Curry is guaranteed to be a hit with your tastebuds

    Preparation time : 10 minutes

    Cooking : 4-8 hours

    Serves : 4

    Ingredients :
    • 750g chicken, diced
    • 1 brown onion, chopped finely
    • 2 large carrots, chopped
    • 500g potatoes, diced
    • ¼ cup thai massaman curry paste
    • 2 garlic gloves, minced
    • 1 cinnamon stick
    • 6 cardamom pods, bruised
    • 270ml can coconut milk
    • ¼ cup fish sauce
    • Steamed rice, to serve
    Method :
    1. Cut chicken and transfer to slow cooker. Chop onion, carrots and potatoes and transfer to slow cooker. Add curry paste, garlic, cinnamon, cardamom, cinnamon, coconut milk and fish sauce. Cover with lid. Turn slow-cooker on to low. Cook for 8 hours. Alternatively, cook on high for 4 hours. 
    2. Remove lid and discard cardamom pods and cinnamon. Serve with cooked rice. 

    This recipe by A Better Choice !

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  • February 16

    Rockmelon Salad

    Rockmelon Salad

    What do you get when you combine the perfectly picked rockmelon with some of this season’s freshest produce? This tasty salad with tomato, cucumber, mint and feta! Not only is it simple to put together, but you can have it as a side dish or bulk it up with some leaves and add prosciutto for a nutritious meal.

    Preparation time : 5 minutes

    Serves : 2

    Ingredients :
    • 1/2 ripe rockmelon
    • 1/2 cucumber of choice
    • 1 vine ripened tomatoes
    • Mixed salad leaves
    • 80g of feta
    • Fresh mint
    • Optional: Prosciutto and Figs

    DRESSING

    • Olive oil
    • Red wine vinegar
    • Half a teaspoon of brown sugar
    Method :
    1. Wash all fresh ingredients.
    2. Cut rockmelon into small segments or cubes, removing seeds and skin.
    3. Slice cucumbers and tomatoes. Combine with salad leaves and mint on a serving platter or bowl.
    4. Add prosciutto and chopped figs.
    5. Sprinkle feta over the top.
    6. Mix your dressing ingredients in a bowl or dish. Drizzle over the top when ready to eat.

    This recipe by A Better Choice !

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  • February 15

    Grilled Mushroom Breakfast

    Grilled Mushroom Breakfast

    This delectable dish features Swiss brown or Portobello mushrooms filled with garlic and butter, served alongside perfectly poached eggs and a herb-infused sour cream.

    Preparation time : 20 minutes

    Serves : 2

    Ingredients :
    • 4 Swiss Brown/Portobello Mushrooms
    • 1 Clove of Garlic, sliced
    • 60g Salted Butter
    • 50g Parsley, roughly chopped
    • 50g Basil, roughly chopped
    • 20g Dill, roughly chopped
    • 120g Sour Cream
    • 2 Eggs
    • Flake Salt
    Method :

    1. Preheat the oven to 180°C.

    2. Mix the sour cream and chopped herbs together.

    3. Fill each mushroom with sliced garlic, a pat of salted butter, and a pinch of flake salt.

    4. In a pan over medium heat, add olive oil and place the mushrooms with the stalks facing up. Cook them slowly until the butter starts to melt.

    5. Transfer the pan to the preheated oven.

    6. While the mushrooms are in the oven, poach the eggs to your desired doneness.

    7. Remove the mushrooms from the oven and serve them with the herb-infused sour cream, poached eggs, and a drizzle of olive oil.

    8. Garnish with a sprinkle of fresh herbs.

    This recipe by A Better Choice ! (Luke Croston).

     

    Shop for your ingredients in-store or online.

  • February 15

    Beetroot Tzatziki

    Beetroot Tzaziki


    This delightful dip combines the earthy sweetness of beetroots with the creaminess of Greek yogurt, a touch of dill, and the tangy zing of pickles and lemon. It’s not only delicious but also a feast for the eyes!

    Preparation time : 50 minutes

    Serves : 2-4

    Ingredients :
    • 2 medium Beetroots
    • 150g Greek Yoghurt
    • 2 sprigs of Dill, roughly chopped
    • 1 small dill pickle
    • 1 lemon
    • 30ml Olive Oil
    • Flake Salt
    Method :
    1. Preheat the oven to 180c
    2. Wrap the beets in foil and place them into the
      oven for 40min or until a skewer easily goes all the way through the beet.
    3. Remove from the oven and let the beet cool down in the foil in the fridge
    4. Once cool peel the beet skin off and cut the root and top off
    5. Then into a bowl grate the beetroot on the coarse side a box grater
    6. Roughly chop the pickle add to the beetroot
    7. Mix the yoghurt, olive oil and chopped dill through with the beetroot
    8. Season with lemon juice and salt and serve
      Note: Beetroots can always be cooked the day before

    This recipe by A Better Choice ! (Luke Croston).

    Shop for your ingredients in-store or online.

  • February 14

    Valentines Day Heart Caprese Salad

    Caprese Salad

     

    Spending Valentines Day with a special someone? This heart-shaped twist on the classic Caprese Salad is sure to impress your loved one!

    Preparation time : 30 minutes

    Serves : 2

    Ingredients :
    • 3 large tomatoes, sliced
    • 2 balls of fresh Mozzerella
    • A handful of fresh basil leaves
    • 2 tbsp olive oil
    • 1 tbsp balsamic reduction (balsamic glaze)
    • Salt and Pepper
    Method :
    1. On a dish in a heart shaped formation, place a slice of mozzarella followed by a slice of tomato. Slices of tomato and mozzarella should be alternated until all the ingredients have been used. Place fresh basil leaves in between the layers
    2. Top the tomatoes and mozzarella with a drizzle of olive oil and balsamic reduction.
    3. Sprinkle on top with salt and pepper

    This recipe by A Better Choice ! 

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  • February 7

    Apple, Pear & Rhubarb Crumble

    Apple Pear Rhubarb Crumble

    This irresistible dessert features a luscious combination of apples, pears, and rhubarb, topped with a golden, crunchy crumble.

    Preparation time : 40 minutes

    Serves : 6

    Ingredients :
    • 4 Apples, peeled and diced into large pieces
    • 2 Pears, peeled and diced into large pieces
    • 1 Small bunch of rhubarb, washed and cut into 2cm pieces
    • 150g Butter
    • 200g Raw Sugar
    • 100g Plain Flour
    • 60g Rolled Oats
    • 20g Vanilla Paste
    • 5g (1 teaspoon) Cinnamon
    Method :

    1. Preheat the oven to 180°C.
    2. Mix the diced apples, pears, rhubarb, vanilla paste, and 100g of sugar together, coating the fruit evenly. Add the mixture to a baking dish.
    3. For the crumble topping, rub the flour and butter together until you achieve a breadcrumb-like consistency. Then, add the rolled oats, remaining sugar, and cinnamon. Mix well to combine.
    4. Sprinkle the crumble mixture evenly over the top of the fruit in the baking dish.
    5. Place the dish in the preheated oven and bake for 15-20 minutes or until the crumble is golden brown.
    6. Allow it to cool slightly and enjoy, especially when served with a scoop of vanilla ice cream.

    This recipe by A Better Choice ! (Luke Croston).

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  • February 7

    Roast Eggplant, Lemon & Garlic Dip

    Roast Eggplant Dip

    This delectable dip features roasted eggplants, aromatic garlic, zesty lemon, and a touch of grilled red pepper, all brought together with the goodness of olive oil.

    Preparation time : 40 minutes

    Serves : 4

    Ingredients :
    • 2 Eggplants
    • 1 Clove Garlic, chopped
    • 1 Fresh Lemon
    • 60g Olive Oil
    • 30g Grilled Red Pepper, diced
    • 1/4 Bunch Parsley, chopped
    • Flake Salt
    Method :

    1. Preheat the oven to 200°C.

    2. Place the eggplants into the hot oven and roast them until they become super soft.

    3. While the eggplants are roasting, mix the chopped garlic, olive oil, lemon juice, and zest together to create a zesty dressing.

    4.Once the eggplants are soft, remove them from the oven and let them cool for 10 minutes.

    5. Peel the eggplants and place them into a serving bowl.

    6. Drizzle the zesty dressing over the eggplants.

    7. Garnish the dip with diced grilled red pepper and chopped parsley.

    Pro Tip: You can also grill the eggplants on the BBQ for a smoky twist.

    This recipe by A Better Choice ! (Luke Croston).

    Shop for your ingredients in-store or online.

  • February 1

    Kipfler Potato Salad

    Kipfler Potato Salad

    This salad brings together tender Kipfler potatoes, roasted cherry tomatoes, and a zesty Dijon dressing for a memorable dish that’s both satisfying and refreshing.

    Recipe written by Luke Croston.

    Preparation time : 50 minutes

    Serves : 4

    Ingredients :
    • 600g Washed Kipfler Potatoes
    • 1 Stick of Rosemary
    • 50g Rock Salt
    • 200g Cherry Tomatoes
    • 2 Cloves of Garlic
    • 200g Olive Oil
    • 1/2 Bunch of Spring Onions
    • 1 Cos Baby Lettuce
    • 60g Dijon Mustard
    • 1 Lemon
    • 1 Fresh Mozzarella
    • 100g Shaved Prosciutto
    • Flake Salt
    Method :
    1. Preheat your oven to 140°C.
    2. In a pot, cover the Kipfler potatoes with cold water and add the rock salt and rosemary.
    3. Bring the water to a boil, then reduce the heat to low, cover with a lid, and continue to cook until the potatoes are tender, approximately 20 minutes.
    4. Strain the cooked potatoes, let them cool, and then cut them into rounds.
    5. Peel and crush the garlic cloves.
    6. Cut the cherry tomatoes in half and toss them with a little olive oil and the crushed garlic.
    7. Lay the tomatoes on a baking tray and place them in the oven for 15 minutes. Turn off the oven and allow the tomatoes to cool and dry out slightly.
    8. Wash and dry the Cos Baby Lettuce.
    9. In a bowl, zest the lemon and squeeze its juice. Add the Dijon mustard and 150g of olive oil, then mix well to create the dressing.
    10. To assemble, dress the Kipfler potatoes and spring onions and place them in a serving bowl.
    11. Add the Cos Baby Lettuce leaves and roasted cherry tomatoes on top of the potatoes. Garnish with fresh mozzarella and shaved prosciutto.

    This recipe by A Better Choice ! (Luke Croston).

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