• July 4

    Green Bean, Feta & Walnut Salad

    Green Bean, Feta & Walnut Salad

    This salad packs a crunch!
    Our green bean, feta & walnut salad is a refreshing salad, perfect for lunch or as a side dish!

    Prep time : 15 mins

    Serves : 4

    Ingredients :
    Method :
    1. Bring a large pot of water to the boil. Add green beans and blanch for a few minutes. Drain pot and pop beans into a pot of cold water to stop the cooking process. 
    2. Combine the Dijon mustard, olive oil, lemon juice and salt and pepper in a small bowl to make the dressing. 
    3. Place beans on a serving platter or bowl and top with crumbled feta and walnuts. Pour dressing over the top and serve! 

    This recipe by A Better Choice.

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  • June 27

    Upside Down Parsnip Tart

    The parsnips caramelise and the pastry remains very crisp when cooked and served upside down

    Prep : 40 minutes

    Serves : 6

    Ingredients :
    Method :
    1. Preheat oven to 190 degrees Celsius.
    2. Heat the butter and oil, add onion and garlic and cook for 1 minute. Slice parsnips lengthways, add to butter and cook 5 minutes or until golden.
    3. Stir in sugar and balsamic and simmer 8 minutes.
    4. Arrange parsnips in the bottom of a spring-form pan and spoon over onions and juices. Cut a circle of pastry a little larger than the pan. Place over parsnips and tuck in edges to make a snug fit.
    5. Bake 25 minutes until well puffed crisp and golden. Turn out onto a plate, slice into wedges and serve topped with cumin butter made by beating softened butter and cumin together.

    This recipe by A Better Choice !

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  • June 20

    Banana & Cinnamon Porridge



    The perfect way to feed the family in the morning and warm them from the inside out. This costs less than $5 per serve.      

    Prep : 20 minutes

    Serves : 3-4

    Ingredients :
    Method :
    1. Bring milk or water to a simmer in a large saucepan over medium heat. Stir in oats and with a pinch salt. Bring to the boil. Reduce heat to low to medium heat. Constantly stirring with a wooden spoon, cook for 5 minutes or until porridge thickens. 
    2. Remove from heat. Cover and stand for 5 minutes to thicken.  
    3. Serve into bowls. Top with slice banana, a dusting of cinnamon and a drizzle of maple syrup, sprinkle of brown sugar or honey. Sprinkle with nuts or seeds (optional) 

    This recipe by A Better Choice !

    NOTES 

    • You can alternatively mash the banana and stir it through your porridge 
    • To cook in the microwave, place oats and 3 cups cold water in a large, microwave safe bowl. Microwave, uncovered for approximately 6 minutes or until cooked through 

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  • June 6

    Watermelon, Cucumber & Feta Salad

    Watermelon Cucumber and Feta Salad

    This refreshing Watermelon, Cucumber & Feta salad is the perfect Summer dish! It’s both sweet and salty making for a fun mouthful every bite, not to mention it’ll look beautiful on the kitchen table! Enjoy as a side, a light lunch, or impress guests at a barbeque or dinner!

    Prep : 15 minutes

    Serves : 4

    Ingredients :
    • ¼ small seedless watermelon, cut into triangles
    • 1 small red onion, sliced thinly
    • 1 Lebanese cucumber, shaved
    • 100g feta cheese, crumbled
    • ½ cup mint leaves, torn
    • 1 lime, juiced
    • 1 tbs olive oil
    • 1 tbs balsamic vinegar
    • Pinch of salt & pepper
    Method :
    1. Place watermelon, red onion and cucumber in a bowl or arrange on a platter.
    2. Top with the crumbled feta and torn mint leaves.
    3. Drizzle over the lime juice, olive oil and balsamic vinegar.
    4. Season with salt and pepper and serve!

    This recipe by A Better Choice !

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  • May 23

    Seedless Watermelon Fire and Ice Salsa

    Seedless Watermelon Fire and ice
    A flavourful salsa which can be s    erved with corn chips or celery sticks. Also delicious served with grilled chicken or fish.

    Prep : 10 minutes

    Serves : 8

    Ingredients :
    Method :
    1. Combine all the ingredients in a large bowl and mix well.
    2. Cover and refrigerate for at least one hour.

    This recipe by A Better Choice !

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  • March 21

    Air-fried Broccoli and Corn cheese balls

    Air-fried Broccoli and Corn cheese balls
    Crunchy on the outside, cheesy and gooey on the inside with just the right amount of corn and broccoli to make you feel like the kids are at least eating some vegetables. These are a perfect after-school hot snack to keep little hands out of the cookie jar. But these aren’t just for the kids, they will have big hands coming back for more as well. They make great party snacks as you can make them ahead and pop them in the air fryer just before guests arrive. Serve with your favorite dipping sauce and watch them dissapear.

    Prep : 60 minutes

    Serves : 6

    Ingredients :
    Method :
    1. Start with broccoli florets and corn kernels until beginning to soften.
    2. Whisk two eggs in a large bowl, add cooled broccoli florets and corn kernels, cheese, paprika, garlic powder, a pinch of salt, and ¼ cup of panko bread crumbs. (If you are using cream cheese in your cheese mixture only add enough egg to allow balls to form and stick together)
    3. Shape the mixture into balls using 1 x heaped tablespoon for each, they should be roughly golfball-sized. Place in a single layer on a plate and refrigerate for at least 30min to set.
    4. Prepare crumbing station, using three small bowls. Add flour to one bowl, whisk two eggs in another bowl and add the remaining panko bread crumbs to the third bowl. 
    5. Remove balls from refrigerator, roll in flour and shake off excess, dip in egg and allow excess to drip off then roll in panko crumbs. 
    6. Spray or brush crumbed balls with oil and air-fry at 200C for approx 20 – 25min or until golden.
    7. Serve warm with a sauce of your choice.

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  • March 14

    Zucchini Corn Cakes

    Zucchini Corn Cakes

    Sick of having food that you are have worked hard in preparing come back stale or soggy in your child’s lunchbox? These Zucchini corn cakes are sure to be gobbled up leaving a very satisfying empty lunch box to return home from school.

    Feel free to make these zucchini corn cakes ahead of time to use for quick to pack lunch boxes during the week. They will last a couple of days when stored in an airtight container, they will also freeze well for several weeks. You will also find these zucchini and corn cakes can also make a really versatile meal, for an easy weeknight meal you could serve with a little sour cream, avocado and freshly made salsa. Enjoy!

    Prep : 30 minutes

    Serves : 8

    Ingredients :
    Method :
    1. In a large bowl, stir together cornmeal, flour, soda, ground cumin, salt and pepper.
    2. Using large holes on a grater, grate the zucchini to make 3/4 cup (packed). Squeeze with your hands to extract excess moisture.
    3. In a medium-size bowl, mix the egg, buttermilk, oil, zucchini, corn and spring onion.
    4. Pour the wet mixture into dry ingredients and stir until evenly moistened.
    5. Heat a large fry pan over medium-high heat. Grease lightly with butter.
    6. Spoon about 2 tablespoons of batter onto fry pan for each cake, spreading batter to make 3 inch cakes. Cook until tiny bubbles form in the centres and edges of cakes appear dry; turn and cook other sides until browned and cakes puff slightly.
    7. Serve 2 or 3 cakes per person.
      * For a gluten free option substitute the spelt flour for buckwheat flour.

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  • March 14

    Lemon Yoghurt Cake

    Lemon Yoghurt Cake

    Put the kettle on! It’s time for our scrumptious, crumbly lemon yoghurt cake. The zest of many-a-lemon makes up this delightful morning tea. Cut a slice, and relax. 

    Prep : 15 minutes | Cook: 50 minutes

    Serves : 12

    Ingredients :
    • 1 ½ cups plain flour
    • 2 tsp baking powder
    • ½ tsp salt
    • 1 cup Greek yoghurt
    • 1 cup white sugar
    • 3 eggs
    • 2 tsp lemon zest (roughly the zest of 1 lemon)
    • ½ tsp vanilla extract
    • ½ cup vegetable oil
    • 1/3 cup white sugar
    • 1/3 cup lemon juice, freshly squeezed
    • Icing sugar, to serve
    Method :
    1. Preheat the oven to 180°C. Grease a loaf pan with butter or cooking spray.
    2. In a medium sized bowl, combine the flour, baking powder and salt. In a separate bowl, whisk together the yoghurt, sugar, eggs, lemon zest, vanilla, and oil.
    3. Add the wet ingredients to the dry ingredients and mix until well combined using an electric mixer, or by hand.
    4. Pour the mixture into the loaf pan and bake for around 50 minutes or until a toothpick comes out clean.
    5. To make the lemon glaze, combine the lemon juice and sugar in a small saucepan over low heat until the sugar dissolved, and the mixture is clear.
    6. Once the cake has cooled slightly in the pan, carefully transfer it onto a cooling rack. Drizzle over the lemon glaze and sprinkle over some icing sugar if desired.

    This recipe by A Better Choice !

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  • February 26

    CUSTARD APPLE TEACAKE

    Custard Apple Teacake

    Have you tried a custard apple before? This fruit surprisingly tastes like custard and mimics the texture.

    Prep : 65 minutes

    Serves : 8

    Ingredients :
    Method :
    1. Preheat the oven to 180C. Combine sugar and cinnamon in a small bowl and set aside.
    2. Using an electric beater, beat butter, and extra sugar in a large bowl until creamy consistency. Add in eggs 1 at a time.
    3. Sift flour, remaining cinnamon, ginger and cloves into a medium bowl. Add one-third of the flour mixture into the butter mixture and mix well. Add in one-third of the milk and mix well. Repeat this process in 2 batches.
    4. Spoon mixture into a springform pan. Arrange custard apple over the top and sprinkle with cinnamon mixture. Bake for 40-45 minutes.

    This recipe by A Better Choice !

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  • 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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  • February 12

    Corn Cakes with Yellow Capsicum Relish

    Are you a savoury pancake fan? If you answered yes, you’ll love our Corn Fritters with Yellow Capsicum Relish💛 You may not have known it before, but you’ll know it once you’ve tasted these – corn and yellow capsicum are a match made in heaven!

    Prep : Relish: 2 – 3 hours, Corn cakes: 30 minutes

    Serves : 10-12

    Ingredients :
           RELISH
    • 2 tsp olive oil, extra-virgin
    • 2 medium yellow capsicums, seeded and finely chopped
    • 2 garlic cloves, peeled and minced
    • 2 tbsp lime juice, freshly squeezed
    • 1/4 tsp sugar
    • 1/4 tsp salt
    • 2 tsp coriander, finely chopped

      CORN CAKES
    • ½ cup spelt flour
    • ½ cup plain flour, unbleached (organic if possible)
    • ½ cup polenta
    • 1 tsp sugar
    • 3/4 tsp baking powder
    • ½ tsp salt
    • ½ tsp cumin, ground
    • ½ cup milk, (or a little more)
    • 2 eggs, lightly beaten
    • 3/4 tsp tabasco sauce
    • 1 cup corn kernels, fresh cut from the cob
    • Butter, cut into slivers (for cooking)
    Method :

    RELISH:

    1. In a fry pan heat the olive oil over medium-high heat. Add the diced capsicum and the garlic, sauté for 5 minutes.
    2. Stir in the lime juice, sugar, and salt. Cook for 2 minutes, or until the juices are slightly thickened.
    3. Remove from heat and allow to cool slightly then stir in the fresh coriander. Transfer to a glass jar or container, secure the lid and refrigerate until completely chilled. (Can make ahead of time)

    CORN CAKES:

    1. In a large mixing bowl, stir together the flours, cornmeal, sugar, baking powder, salt, and cumin.
    2. Make a well in the middle and add the milk, eggs, tabasco sauce, and corn. Mix through until well combined. Add a little more milk if mixture is too dry. Let sit for 15 minutes.
    3. In a large frypan heat a little butter over medium-high heat until melted.
    4. When the pan is very hot, spoon 2 tablespoons of the batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned.
    5. Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch.
    6. Serve the corn cakes with a little of the relish on top.

      This recipe by A Better Choice !

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    8. January 15

      Lammo NaNas

      Lammo NaNas

      A delicious twist on a true Aussie classic. Forget the baking, simply dip banana pieces into chocolate and coconut to enjoy. 

      Prep : 10 minutes

      Serves : 6

      Ingredients :
      Method :
      1. Place the chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-4 minutes or until the chocolate is melted and smooth.
      2. Peel and cut bananas into 4cm-thick rounds. Spread coconut into a shallow dish.
      3. Dip the banana pieces, one at a time in chocolate, turning to coat all sides. Allow excess to drain then roll in coconut to coat. Transfer to a tray lined with baking paper to set. Repeat with remaining banana, chocolate and coconut. 

      This recipe by A Better Choice !

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    9. December 18

      Santa Hat Brownies

      SANTA HAT BROWNIES
      If you were in search of a last minute dessert, we’ve got you covered! These adorable Santa Hat Brownies are the perfect sweet treat for all ages.

      Prep : 50 minutes

      Serves : 9

      Ingredients :
      • 1 cup milk or dark chocolate
      • ½ cup chocolate chips
      • ¾ cup plain flour
      • 1 tsp vanilla extract
      • ¾ cup vegetable or coconut oil
      • ½ tsp salt
      • ¼ tsp baking soda
      • 2 eggs
      • ¾ cup brown sugar
      • 2 tbsp water
      • 9 fresh strawberries, hulled
      • Pre-made frosting
      Method :
      1. Preheat your oven to 180C and line an 8×8 pan with baking paper.
      2. In a bowl, combine the flour, salt and baking soda.
      3. In another bowl, whisk together the eggs, brown sugar and vegetable oil until well combined, then whisk in the vanilla and water.
      4. Add your wet ingredients to your dry ingredients, and mix well to combine.
      5. Melt 1 cup of chocolate in the microwave in short bursts or on the stove top, then stir into your brownie batter.
      6. Lastly, stir in ½ a cup of chocolate chips or bits.
      7. Pour the brownie batter into the lined baking pan and bake for 50 mins or until just firm to touch.
      8. Remove the brownies from the oven and transfer them to a cooling rack to cool.
      9. Once your brownies have cooled down, cut them into 9 squares. To make the Santa hats, top each brownie with a piped dollop of frosting, then a strawberry, and a small blob of frosting on top.

      This recipe by A Better Choice !

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    10. December 3

      Watermelon Cake

      Watermelon Cake

      Eating fruit has never been so fun! Kids will love helping to construct (and eat!) this Watermelon cake! 🍉

      Prep : 20 minutes

      Serves : 15 

      Ingredients :
      Method :
      1. Cut two large cross sections from each watermelon, around 6-8cm thick. Cut one piece into a 20cm round, another into a 16cm round, and a final one into a 12cm round.
      2. Place the 20cm round onto a serving platter. Spread some yoghurt over the top, then top with the 16cm round. Spread yoghurt over the top once again and top with the 12cm round.
      3. Cut your fruit into 1cm slices. Using an assortment of cookie cutters, cut the rockmelon, mango, and kiwi fruit into shapes.
      4. Using our picture as a guide, decorate the watermelon cake with the fruit shapes and berries. Enjoy!

      This recipe by A Better Choice !

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    11. November 25

      Peach Donuts

      Peach Donuts

      We’re peachy keen on these Peach Donuts! Simple, tasty, and one the whole family will want to get involved in, this recipe is a winner!

      Prep : 30 minutes

      Serves : 6

      Ingredients :
      • 6 donut peaches
      • 1 cup water
      • 1/3 cup flour
      • 200g oats
      • 1/4 cup cream
      • 50g brown sugar
      • 50g butter
      Method :
      1. Peel the peaches and remove the core
      2. Mix flour and water well to make a batter
      3. Dip the peaches into the batter then cover with oats. Add to a baking tray
      4. Bake in a 200-degree oven for 20 minutes
      5. While the peaches are baking, add the cream, sugar and butter to a pot with a pinch of salt over medium heat
      6. Stir well until combined and it thickens 
      7. Add the sauce over the top of the peaches. Enjoy!

      This recipe by A Better Choice !

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    12. 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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    13. 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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    14. 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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    15. 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.

    16. July 24

      Roasted Beetroot Risotto by Callum Hann

      beetroot-risotto-e1626930184563-1-800x520

      Roasted Beetroot, sizzling Onions, and generous amounts of Garlic? Masterchef Callum Hann sure knows how to make the Risotto his own!

      Prep time : 60 minutes

      Serves : 4

      Ingredients :
      • 4 Beetroots
      • 1L Reduced-salt vegetable stock
      • 1 Tablespoon olive oil
      • 1 Brown onion, diced
      • 4 Garlic cloves, thinly sliced
      • 6 Sprigs thyme
      • 1 Cup Arborio rice
      • ⅓ Cup dry white wine
      • 60g Feta, crumbled
      Method :
      1. Preheat oven to 200°C. Individually wrap beetroot in alfoil and place on a baking tray. Roast for 1 hour or until tender.
      2. Warm stock in a saucepan. Heat oil in a large frying pan over medium heat. Add onion, garlic and thyme and cook for 3-4 minutes or until soft and translucent. Stir through rice, then increase heat before adding the wine. Once the wine bubbles away add a ladle of stock at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 15 minutes. Stir occasionally. If you run out of stock and the rice needs a little more cooking use a little hot water.
      3. Meanwhile, peel the skin of the beetroot whilst wearing gloves. Cut into 2cm pieces. Once the rice is al dente (soft but still with a little bite) stir in beetroot.
      4. Divide risotto between serving bowls. Serve topped with feta and salad alongside.

      This recipe by A Better Choice !

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    17. July 8

      Winter Porridge with Turmeric Baked Fruits

      Winter Porridge with Turmeric Baked Fruits

      Warm up in the morning with our NEW Winter Porridge with Turmeric Baked Fruits. Creamy oats topped with gorgeous spiced, baked fruits… hello deliciousness!

      Prep/ cook time : 45 minutes

      Serves : 4

      Ingredients :

      PORRIDGE

      FRUIT

      Method :
      1. To make the baked fruits, firstly wash the apple and pear, then slice them into wedges, removing seeds and cores. Note: There’s no need to peel the skins off – we recommend leaving them on!
      2. Slice the orange into wedges, leaving the skin on again.
      3. Preheat oven to 200C. Line a tray with baking paper.
      4. In a non-stick pan, heat the honey, cinnamon and star anise until the honey gets darker in colour. Carefully add in all the fruits, ginger and turmeric. Coat the fruit in the honey mix, then transfer the contents of the pan to the lined tray. Roast in the oven for 10 mins.
      5. Once done, remove the tray from the oven, and set aside while you prepare the porridge.
      6. In a juicer, wash and juice the carrots and apple. Set the orange zest aside then juice the orange.
      7. In a saucepan, add the oats, then add a mix of the carrot, apple and orange juice (around 400ml). Add a pinch of salt, then bring the mix to a boil. One boiling gently, reduce heat and allow to simmer.
      8. Add the milk and simmer for 10 mins, or until the porridge is creamy and the oats are soft. Add the orange zest and grate in the fresh ginger.
      9. Give the porridge a stir, adding more milk if needed. To serve, divide the porridge between four bowls, then top with the baked fruits.

      This recipe by A Better Choice !

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    18. May 27

      Curried Lentil and Carrot Soup

      Curried-Lentil-and-Carrot-Soup

      This super nourishing meat free meal is a great way to warm you up this winter from the inside out. This fuss free soup uses simple ingredients that most people will have readily available, which makes this recipe a great one to have on standby for those night you’re just not sure what to make.

      While being a very simple meal, let’s not underestimate how gorgeous and delicious it is. This soup is bursting with flavour and gets even better the next day, making it a great meal to make ahead of time.

      Prep/ cook time : 1.5 hour

      Serves : 4

      Ingredients :
      • 1 Tbsp Olive oil
      • 1 Lg Onion, peeled and diced
      • 170 grams Red lentils
      • 1 Lg Carrot, peeled and sliced thinly
      • 1 Tbsp Madras curry powder
      • 1 Litre Boiling water
      • 1 Litre Vegetable stock
      • 1/2 tsp Salt
      • ½ tsp Paprika
      • Fresh coriander or parsley, to garnish
      Method :
      1. Heat oil in a large soup pot over medium to high heat.
      2. Add the onions and sauté for 5 – 10 minutes, or until tender and translucent.
      3. Add the lentils and cook for 1 minute, stirring constantly.
      4. Mix in the carrots and curry powder, cook for 2 minutes.
      5. Add the water, stock, salt and paprika, bring to a boil, lower heat and cover.
      6. Simmer for 1 hour, stirring occasionally.
      7. Adjust seasoning to taste and ladle into soup bowls.
      8. Serve immediately and garnish with either fresh coriander or parsley

      This recipe by A Better Choice !

      Shop for your ingredients in-store or online.

    19. May 27

      Creamy Vegan Mushroom Soup

      Creamy-Mushroom-Soup-1-sm-800x520

      This richly flavoured mushroom soup comes together quickly for a warm and comforting dish. This winter put your trust in mushrooms with Creamy Vegan Mushroom Soup. It’s tasty, plant-based, and fresh. It’s a win-win all around.

      Prep/ cook time : 30 minutes

      Serves : 2

      Ingredients :
      • 2 tablespoons olive oil
      • 4 ½ cups (365g) Swiss Brown mushrooms chopped
      • 3 cloves garlic, minced
      • 1 yellow onion, diced
      • 1 tbsp plain flour
      • 1 bay leaf
      • 1 tbsp fresh thyme, chopped
      • Salt and pepper to taste
      • 2 ¾ cups vegetable broth
      • ½ cup full fat coconut milk
      Method :
      1. In a medium pot, heat the olive oil. Add the mushrooms, garlic, and onion and cook over medium high until the mushrooms are browned and the onions are translucent (approximately 10 minutes). Sprinkle the flour over the mushroom mixture and stir until all the flour is absorbed.
      2. Add the thyme, bay leaf, salt, pepper and vegetable stock. Stir, making sure to scrape up the brown bits on the bottom on the pot. Bring to a boil, then reduce to simmer for 5 minutes.
      3. Remove the pot from the heat. Carefully ladle roughly 1/2 of the soup into a blender and puree until smooth (make sure your blender has a vented lid to allow steam to escape).
      4. Place the soup pot back on the element and then pour in the puree and coconut milk. Stir until heated. Serve with garnish of choice.

      Special equipment | blender with vented lid – alternatively a stick blender can be used.

      Notes | if you prefer not to use coconut milk, replace with cream in equal measure.

      This recipe by A Better Choice !

      Shop for your ingredients in-store or online.

    20. May 14

      Sweet Potato Pancakes

      sweet-potato-pancakes

      These sweet potato pancakes are a great idea for both a lunch box snack and an afternoon treat once the kids are home from school. Full of fibre and complex carbohydrates, these pancakes are a fantastic alternative to a typical pancake recipe. They will also satisfy your fussy eaters taste buds with the natural sweet flavours the sweet potatoes have to offer.

      Make a double batch a head of time, have them ready for a quick lunch box filler. Kids can also help themselves after school, making it an easy snack to make themselves. Serve with a little honey or jam if you wish, or even a slither of butter is also great!

      Time: 30 minutes

      Serves : 4

      Ingredients :
      • 2 Tbsp Unsalted butter; melted
      • ½ Cup Cooked sweet potatoes, roughly mashed
      • 1 Egg
      • ⅓ Cup Spelt flour
      • ½ tsp Baking powder
      • ½ tsp Baking soda
      • 2 tsp Lemon juice, freshly squeezed
      • ¼ Cup Coconut milk, (or more if needed)
      Method :
      1. Place the mashed sweet potato in a mixing bowl, crack in the egg and mix well.
      2. Stir in the flour and add the baking powder and soda.
      3. Add 1/3 cup of coconut milk, stirring. Stir in 1 tablespoon of the melted butter. Add some more milk if you think it is required, the mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon.
      4. Place a non-stick or heavy iron fry pan over medium heat on top of the stove and add 1/2 teaspoon of butter.
      5. Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Flip the pancakes and cook another 2 minutes.
      6. Remove pancakes from the fry pan and keep warm on a covered plate in the oven.
      7. Repeat the procedure until all the pancakes are cooked.
      8. After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan.

      This recipe by A Better Choice !

      Shop for your ingredients in-store or online.

    21. May 8

      Green Shakshuka

      Green-Shakshuka-800x520

      All other breakfast foods will be green with envy for this dish! Say hello to our new Green Shakshuka – a greener take on classic tomato shakshuka. Packed with Avocado, Spinach and Coriander, this breaky will keep you full until lunch!

      Time: 25 minutes

      Serves : 5

      Ingredients :
      • 3 ½ tbsp olive oil
      • 450g baby spinach
      • 1 shallot, minced
      • 1 garlic clove, minced
      • 2 tsp cumin
      • 1 tsp ground coriander
      • ½ bunch fresh coriander, chopped + extra for garnish
      • ¼ cup water
      • 5 eggs
      • ½ cup feta, crumbled
      • ½ avocado, sliced
      • Salt and pepper, to taste
      Method :
      1. Heat 1 tbsp olive oil in a large skillet pan over a medium heat. Add the spinach and sauté until wilted, around 3-4 mins.
      2. Transfer the wilted spinach to a colander and drain excess water by pressing into the spinach with the back of a spoon. Once done, set spinach aside.
      3. Place the skillet back over a medium heat before adding 1 ½ tbsp olive oil. Then add the shallot and garlic, sautéing for 2-3 mins. Next, add the dried cumin and coriander, and sauté for a further 1-2 mins.
      4. Add the spinach to the skillet, season with salt and pepper, and sauté for 1 min before stirring in the fresh coriander.
      5. Transfer half of the spinach mixture to a food processor and puree with the remaining 1 tbsp oil, until smooth.
      6. Once done, pour the puree back into the skillet and stir to combine. Spread the mixture into an even layer, then create five wells.
      7. Carefully crack an egg into each well and cook for 2-3 mins.
      8. Gently pour the ¼ cup water around the edge of the skillet and cover for around 2 mins, allowing the egg whites to set.
      9. Once done, remove the lid and sprinkle over half the cheese before seasoning with salt and pepper.
      10. Remove the shakshuka from the stove, sprinkle over the remaining cheese, then top with the sliced avocado and additional coriander.

      This recipe by A Better Choice !

      Shop for your ingredients in-store or online.

    22. April 17

      Rhubarb & Custard Flan

      Rhubarb-custard-fla

      Do you adore rhubarb? If so, boy do we have a treat for you! Our NEW Rhubarb & Custard Flan is a delightful treat – particularly as the weather cools down and you crave food that will warm the soul. Don’t forget to pick up the fresh rhubarb in-store.

      Time: 1 hours

      Serves : 8

      Ingredients :
      • 375g rolled shortcrust pastry
      • 800g rhubarb, trimmed and cut into 4-5cm pieces
      • 340g golden caster sugar
      • 1 vanilla pod, split
      • 1 tbsp cornflour
      • 2 large eggs, beaten
      • 1 egg white, for washing
      • 300ml crème fraiche
      Method :
      1. Preheat oven to 180°C. Roll out the pastry, enough to line a deep, 23cm round tart tin (ideally with a removable base). Trim the edges of the pastry sheet, then prick the base with a fork and allow to chill in fridge for 30 mins.
      2. Meanwhile, place the rhubarb in a large ovenproof dish. Stir through 120g of caster sugar and the split vanilla pod.
      3. Loosely cover with foil and bake for 20-25 mins, or until the rhubarb is just tender. Drain any liquid and set aside to cool.
      4. Cover the base of the tart with baking paper and fill with baking beans, or rice. Blind bake the tart for 15 mins, then remove the paper and beans. Bake for a further 5 mins until the tart is cooked but still quite pale. Brush the tart base with the egg white to seal it.
      5. Reduce the temperature of the oven to 150°C. In a bowl, combine the remaining sugar with the cornflour and gradually whisk in the eggs and crème fraiche. Carefully scrape out the vanilla seeds from the reserved pod and whisk to combine.
      6. Arrange the rhubarb on the tart base before pouring over the custard mixture.
      7. Bake in the oven for 30 mins, or until the tart is just set in the middle. Remove from the oven and allow to cool in the tin before serving.

      This recipe by A Better Choice !

      Shop for your ingredients in-store or online.

    23. March 26

      Curried Cauliflower Salad with Pearl Couscous

      Curried Cauliflower Cous Cous

      This hearty roast cauliflower salad is fresh but filling. Made with fresh parsley, pearl couscous, dried cranberries, toasted almonds and a creamy lime-tahini dressing, it is a delicious combination of sweet, spicy and tangy flavours. The salad is best enjoyed fresh for optimal texture, but you can also keep leftovers in the fridge for up to 3 days.

      Recipe by Liz Douglas from Glow Diaries.

      Serves : 4

      Ingredients :

      CAULIFLOWER:

      • 1 medium cauliflower cut into florets (approx. 1kg)
      • 3 tbsp olive oil extra virgin
      • 2 tsp curry powder
      • 1/2 tsp ground cumin
      • 1/2 tsp garlic powder
      • 1/2 tsp ground turmeric
      • 1/2 tsp salt
      • 1/4 tsp chili powder, optional

      PEARL COUSCOUS SALAD:

      • 1 cup dry pearl couscous
      • 2 cups vegetable broth
      • 1/2 red onion thinly sliced
      • 400g canned lentils, drained and rinsed
      • 1/4 cup dried cranberries or currants
      • 1/2 cup fresh parsley roughly chopped
      • 1/2 cup roughly chopped almonds, toasted

      CREAMY TAHINI DRESSING:

      • 1/4 cup tahini hulled
      • 1 lime juiced
      • 2 tbsp water
      • 1 tsp garlic powder
      • 1/2 tsp ground cumin
      • salt and pepper to taste
      Method :
      1. Preheat oven to 200°C.
      2. In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, curry powder, garlic powder, turmeric, chili powder, salt, and black pepper. Toss well to coat.
      3. Spread the cauliflower on a baking sheet lined with parchment paper. Drizzle with the remaining 1 tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender. Stir or flip the mixture halfway through cooking for even browning. Set aside to cool.
      4. In a medium-sized saucepan, bring the vegetable broth to a boil. Add the pearl couscous and cook to the time indicated on packet instructions. Once cooked, fluff the couscous with a fork and set aside to cool.
      5. In a large salad bowl, combine the cooked pearl couscous, lentils, curried cauliflower, finely chopped red onion, cranberries and roughly chopped parsley.
      6. In a separate small bowl, whisk together the tahini, lime juice, water, garlic powder, ground cumin, salt, and pepper until well combined. Adjust the consistency by adding more water if needed.
      7. Pour the creamy tahini dressing over the salad and toss gently to coat all the ingredients.
      8. Garnish with toasted almonds and serve.

      Shop for your ingredients in-store or online.

    24. 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 !

      Shop for your ingredients in-store or online.

    25. 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 !

      Shop for your ingredients in-store or online.

    26. 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 !

      Shop for your ingredients in-store or online.

    27. 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 !

      Shop for your ingredients in-store or online.

    28. 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.

    29. 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 ! 

      Shop for your ingredients in-store or online.

    30. 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).

      Shop for your ingredients in-store or online.

    31. 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.

    32. February 1

      Roasted Corn with Smoked Chilli Mayo

      Roasted Corn with Smoked Chilli Mayo

      This dish features whole corn, charred to perfection, then generously coated with a creamy smoked chilli mayonnaise and topped with crunchy crushed corn chips.

      Recipe written by Luke Croston.

      Preparation time : 25 minutes

      Serves : 2

      Ingredients :
      • 2 Whole Corn, peeled
      • 100g Salted Corn Chips
      • 1 Fresh Lime
      • 5g Chilli Flakes
      • 5g Smoked Paprika
      • 60g Mayonnaise
      Method :

      1. Place the peeled corn into a hot pan.

      2. Cook the corn until it’s slightly charred, giving it that delicious roasted flavour.

      3. Crush the corn chips into rough crumbs.

      4. In a bowl, mix together the mayonnaise, smoked paprika, chilli flakes, and the zest and juice of half the lime.

      5. Once the corn is cooked to perfection, generously coat it with the smoky chilli mayonnaise.

      6. Sprinkle the crushed corn chips over the top for a delightful crunch.

      Don’t forget to serve with a fresh lime wedge for that extra zesty kick!

      Pro Tip: You can also grill the corn on the BBQ for that irresistible smoky flavour.

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

      Shop for your ingredients in-store or online.

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