• January 24

    Cauliflower Tabouli

    Cauliflower Tabouli

    This dish takes a unique twist on the classic tabbouleh by using grated cauliflower, creating a lighter and gluten-free alternative bursting with flavour.

    Recipe written by Luke Croston.

    Preparation time : 20 minutes

    Serves : 4

    Ingredients :
    • 1/2 Cauliflower
    • 1/2 Bunch of Parsley
    • 1/2 Bunch of Spring Onions

    SALAD DRESSING :

    • 1/2 Cup Lemon Juice and Zest
    • 2 Garlic Cloves, Peeled and Crushed
    • 1 Tbsp Crushed Black Pepper
    • Flake Salt
    Method :
    1. Grate the cauliflower through the coarse side of the grater and place it into a mixing bowl.
    2. Thinly slice the spring onions and chop the parsley.
    3. Mix all the ingredients in a large mixing bowl and season to taste with flake salt.
    4. For the dressing, mix all of the dressing ingredients together and set them aside for the salad
    5. Toss to combine dressing when ready to serve.
    6. Pro Tip: Depending on the size of the lemons, you should get about half a cup of juice from this recipe. It’s best to use fresh garlic for the most vibrant flavours and results.

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

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  • January 18

    Montague tree™ Plum, Parmesan & Ricotta Salad

    Farm_To_Fork_Montague-439-1550x1163-1-800x520

    Enjoy Montague tree™ Plums with this delightful salad that is perfect for a refreshing summer snack!

    This recipe has been supplied by Montague.

    _______________________________________________________________________________________________

    Ingredients :

    SALAD

    • 4 plums, sliced into rounds
    • 1 head of fennel, shaved
    • 1/4 cup lightly toasted pine nuts
    • 1 cup rocket

    DRESSING

    • 1/2 cup olive oil
    • 1/4 red wine vinegar
    • 1tbs Dijon mustard
    • Salt
    • Black Pepper

    GARNISH

    • 50g Paremsan, crumbled
    • 1 cup ricotta
    Method :
    1. Cut plums into rounds.
    2. In a jar combine the dressing ingredients. Shake to combine.
    3. In a large bowl mix the salad ingredients. Then pour over the dressing to coat the ingredients.
    4. Spread the ricotta on the base of a serving dish. Top with the salad and garnish with the parmesan.

    This recipe by A Better Choice !

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  • January 18

    Back to School : Perfection Berry Nutella Rice Paper Rolls

    Sesame-Recipe-Posts-18-800x520

    Prepare to be amazed by these berry-filled rice paper rolls! Filled with juicy berries and luscious Nutella! ???? ????
    Simple, sweet, and perfect for a quick and tasty snack that kids will love! ????

    _______________________________________________________________________________________________

    Preparation time : 45 minutes

    Serves : 8

    Ingredients :
    Method :
    1. Hull and thickly slice the strawberries.
    2. Beat the Nutella and the cream cheese together with hand mixer until well combined.
    3. Pour enough lukewarm water into a large shallow dish. Dip 1 rice paper sheet very quicky (1-2 seconds only) into the water then place on a clean dry benchtop.
    4. Place 4-5 berries 2cm in from one edge of rice paper. Dollop 1 tablespoon of Nutella mixture over the berries. Sprinkle with hazelnuts if using. Slice 1 lamington finger into 5 crossways and arrange over the Nutella mixture, (don’t overfill or the rolls will split). Roll up, folding edges in. Repeat with remaining ingredients.
    5. For the dipping sauce, combine the Nutella and milk in a bowl, mix well. Spoon into a small serving bowl, sprinkle with remaining hazelnuts and serve with berry Nutella rice paper rolls.

    This recipe by A Better Choice !

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  • January 4

    Julie Goodwin’s Eggplant, Zucchini & Chickpea Curry

     

    Whip up a easy and cozy curry made with eggplant, zucchini, and chickpeas! It’s a burst of comforting flavours in every bite !

    Preparation time : 20 minutes

    Serves : 4

    Ingredients :
    • 2 cups basmati rice
    • 2 tablespoons vegetable oil
    • 1 red onion
    • 2 cloves garlic
    • ¼ cup Thai red curry paste
    • 1 medium eggplant
    • 2 zucchini
    • 1 x 400g tin crushed tomatoes
    • 1 x 400ml tin coconut cream
    • 1 x 400g tin chickpeas
    • 1 tablespoon brown sugar
    • 1 tablespoon fish sauce
    • ¼ bunch coriander
    Method :
    1. Put the rice with 3 cups of water in the rice container and put the lid on. Microwave on High for 18 minutes.
    2. Place the chef pan over medium heat with the oil in it. Peel the garlic and peel and quarter the onion.  Place in the mini food processor and blitz until finely chopped. Place the onion and garlic mixture in the pan and allow to cook gently for 1-2 minutes. Stir occasionally. Add the curry paste and continue to cook for a minute.
    3. Peel the eggplant and slice 2cm thick. Cut the slices into cubes and add to the pan.  Cut the zucchini in quarters lengthways and then into 2cm pieces. Add to the pan and mix everything together.
    4. Add the tomatoes and coconut cream to the pan.  Stir and bring to the boil.  Strain the chickpeas in the colander and rinse under the tap.  Add to the pan and bring back to the boil.  Simmer rapidly until the eggplant has cooked through – about 6 minutes.  Remove from the heat and add the brown sugar and fish sauce. (Taste to see if it needs more of wither of those things.) Scatter with the leaves from the coriander.  Remove the rice from the microwave and fluff with a fork. Serve to the table with the curry.

    Recipe by A Better Choice

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  • November 30

    Goats cheese and rocket salad with cherry dressing

    Goat cheese salad cherry dressing

    Goat’s Cheese and Rocket Salad, a perfect harmony of flavours and textures. Crisp and peppery rocket leaves complement the rich, creamy notes of goat’s cheese. Drizzled with a luscious cherry dressing, this salad is a vibrant celebration of freshness.

    Preparation time : 25 minutes

    Serves : 4 

    Ingredients :
    • 4 tablespoons olive oil
    • 2 tablespoons white balsamic vinegar
    • 1 teaspoon Dijon mustard
    • Salt
    • Pepper
    • Sugar
    • 8 fresh cherries, pitted and quartered
    • 300g rocket
    • 50g pine nuts
    • 300g fresh goats cheese in a log
    • 3 tablespoon cornflakes
    • 2 teaspoons oil
    • 3 green onions, finely sliced
    Method :
    1. In a bowl, whisk together the olive oil, vinegar and mustard to make a dressing. Season with salt, pepper and sugar and stir trough the cherries, set aside.
    2. Rinse rocket and spin dry.
    3. Heat a small frying pan and dry roast pine nuts until golden brown.
    4. Cut cheese into about 2cm wide discs.
    5. Place cornflakes in a sealed lunch bag and crush with your fingers.
    6. Place cornflakes on a plate and press cheese with both sides into cornflakes.
    7. Heat oil in a non stick frying pan and brown the cheese on both sides.
    8. Place cheese on paper towel, then arrange with the salad on a plate.
    9. Scatter over the onions, pine nuts and dressing and serve immediately.

    Recipe by A Better Choice

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  • November 30

    Mushroom & Asparagus Quiche

    Mushroom-Asparagus-Quiche-800x520

    If you love quiches, you’ll adore our new Mushroom & Asparagus Quiche. It’s perfect for lunch or dinner, feeding the whole family when served with a side of salad or veggies!

    Preparation time : 45 minutes

    Serves : 8 

    Ingredients :
    • 450g fresh asparagus, trimmed and chopped in half (or quarters)
    • 1 medium onion, finely chopped
    • 2/3 cup fresh mushrooms, sliced
    • ¼ cup butter, cubed
    • 2 large eggs, lightly beaten
    • 2 cups mozzarella cheese, grated
    • ½ tsp each salt and pepper
    • ¼ tsp each dried garlic, basil, oregano, and parsley
    Method :
    1. Preheat oven to 190°C and grease a pie/quiche dish with spray oil or butter.
    2. In a large pan, sauté the asparagus, onion, and mushrooms in the butter until the asparagus is crisp-tender.
    3. In a large bowl, combine the eggs, mozzarella, salt and pepper, and dried herbs. Next, add in the asparagus mixture and stir to combine. Finally, pour the mixture into the greased dish.
    4. Bake in the oven for 25-30 mins or until a knife inserted into the centre of the quiche comes out clean. Allow to stand for 10 mins before slicing and serving. Enjoy!

    Recipe by A Better Choice

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  • November 22

    Asian-Style Chicken & Kanzi® Apple Salad

    Recipe by A Better Choice Shop for your ingredients in-store or online.

    Asian-inspired flavours come together in this delicious salad full of goodness and the crispy, sweet crunch of KANZI® Apples!

    Preparation time : 20 minutes

    Serves : 4

    Ingredients :
    • 2 Kanzi® apples, cored, halved, thinly sliced
    • ¼ cup (60ml) sweet chilli sauce
    • 2 tbs soy sauce
    • 1 lime, juiced
    • 520g pack pre made Coleslaw and crunchy noodle kit, salad and noodles only
    • 1 long red chilli, seeded, sliced (optional)
    • 1 cup coriander sprigs
    • 50g cashews, toasted, chopped
    Method :

    1. Place the sweet chilli sauce, soy sauce and lime juice in a screw-top jar and shake to combine. Season.
    2. Place the salad mix and noodles from the coleslaw kit in a bowl and toss to combine.
    3. Add apple, chilli, if using, coriander, half the cashews and half the lime juice mixture to the coleslaw mixture and toss to combine. Transfer to a serving platter. Arrange the chicken on top and drizzle with the remaining lime juice mixture. Sprinkle with the remaining cashews to serve.

    Recipe by A Better Choice

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  • November 16

    Mini Peach Tarts

    Mini-peach-tarts

    These Mini Peach Tarts are the perfect post-dinner dessert or cheeky afternoon snack. They’re sweet and crunchy and just oh so good!

    Preparation time : 45 minutes

    Serves : 6 (as a side dish)

    Ingredients :
    • 1 sheet puff pastry
    • 1 egg, beaten
    • 2 large fresh peaches, pitted and cut into slices
    • 2 tbsp granulated sugar
    • 1 tbsp plain flour
    • ¼ tsp cinnamon
    • ¾ tsp vanilla extract
    • ¼ cup flaked almonds
    • ½ cup icing sugar
    Method :
    1. Preheat oven to 200˚C. Thaw the pastry for 20 mins, then cut into 9 equal squares and place on a lined baking tray, leaving space between each pastry square.
    2. Place the sliced peaches into a medium mixing bowl and sprinkle with the granulated sugar, flour, cinnamon, and ¼ tsp vanilla extract. Gently fold together with a spatula.
    3. Layer 3 or 4 peach slices in the centre of each pastry square.
    4. Brush the pastry edges generously with the beaten egg, then sprinkle with the slivered almonds.
    5. Bake the pastries on the centre oven rack at for 15-20 mins or until puffed and golden at the edges.
    6. Remove the peach tarts from the oven and allow to cool for 10 mins.
    7. Use a sieve to sprinkle the tarts with icing sugar.

    Recipe by A Better Choice

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  • November 8

    Cherry Bircher Muesli

    Cherry-Bircher

     

    This cheeky way to start your morning will keep you feeling full but light. Our Cherry Bircher Muesli is a new spin on the Cherry, making use of the best of this seasons pickings!

    With sunflower seeds, slivered almonds and natural yoghurt, this healthy Cherry Bircher is just bliss!

    Preparation time : 10 minutes

    Serves : 1

    Ingredients :
    • 1 cup fresh Cherries, pitted & sliced
    • 1 cup low-fat natural yoghurt, or Coconut-yo
    • 1/4 cup of slivered almonds
    • 1 tspn of Sunflower Seeds
    • 1/2 cup rolled oats
    • 1/4 tspn cinnamon
    • 1/3 cup saltanas
    • 1 cup reduced fat milk/ Oat milk
    Method :
    1. Mix oats, sunflower seeds, sultanas and slivered almonds in a bowl.
    2. Cover the mixture in milk and soak overnight.
    3. The next morning, add yoghurt and cherries.
    4. Sprinkle cinnamon to taste.

    Recipe by A Better Choice

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  • November 1

    Mango & Pistachio Overnight Oats

    Mango-Pistachio-Overnight-Oats-800x520

    This is a golden bowl like no other! Say hello to our Mango & Pistachio Overnight Oats, an easy but enjoyable breakfast for busy bees!

    Preparation time : 15 minutes + Overnight soak time

    Serves : 4

    Ingredients :
    • 3 mangoes
    • 300g rolled oats
    • 275ml milk of your choice
    • 125ml cold water
    • 1 large apple, grated
    • 200g yoghurt
    • Chopped pistachios & pomegranate seeds, to serve
    Method :
    1. Cut all the flesh around the core of the mangoes, then discard the peel. Chop the mango flesh into rough chunks, then place in a blender and blend until smooth. Note: Add a dash of water if necessary.
    2. Next, in a large bowl, combine the rolled oats, milk, blended mango, grated apple and water.
    3. Stir in the yoghurt, then cover and allow mixture to chill overnight.
    4. To serve, divide the overnight oat mixture among bowls, then top with chopped pistachios and pomegranate seeds. Enjoy!

    Recipe by A Better Choice

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  • October 25

    Halloween Banana Ghosts

    Banana-Ghosts

     

    Banana ghosts or Boo-nanas? Either way, these are an easy and healthy snack to make to get in the Halloween spirit this October!

    Preparation time : 20 minutes

    Serves : 6

    Ingredients :
    • 6 bananas, peeled
    • ¾ cup desiccated coconut
    • 180g Caramilk or white chocolate, melted
    • 50g dark choc chocolate, melted
    • 18 dark choc bits
    • You will also need 6 paddle pop sticks
    Method :
    1. Trim 1cm from the end of each banana. Scatter the coconut onto a tray.
    2. Thickly brush the melted Caramilk chocolate over 1 banana to completely coat, then roll in the coconut to coat. Insert a paddle pop stick in the trimmed end. Set aside on a tray lined with baking paper while preparing the remaining bananas.
    3. Using a little melted chocolate, secure the choc bits for the eyes and nose. Spoon the remaining dark chocolate into a snap lock bag and cut a small hole in one corner. Pipe on the eyebrows. Refrigerate for 15 minutes until set. Serve.
    4. Tip: On a warm Halloween night you can freeze these ghosts for 30 minutes before serving.

    Recipe by A Better Choice

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  • October 11

    Snowpea, Broccolini and Macadamia Salad

    Snow pea salad

    The crisp snow peas and mild earthy broccolini paired with fresh zingy herbs and creamy lemony avocado dressing are a fabulous combination.

    If you have extra Avocados it might be worth making a double batch, this dressing also goes great with grilled meat, especially fish. Leave the dressing mixture a bit thicker and serve with cucumber and carrot batons for an easy dip.

    Preparation time : 20 minutes

    Serves : 4 

    Ingredients :
    • 300g snow peas
    • 2 bunches of broccolini
    • 3/4 cup fresh coriander leaves
    • 1/2 cup fresh mint leaves
    • 1/2 cup unsalted macadamia nut halves
    • 1 ripe avocado
    • 2 cloves of avocado minced
    • 1/4 cup of extra virgin olive oil
    • 1/4 cup of fresh coriander leaves
    • 1/4 cup of lemon juice freshly squeezed
    Method :
    1. Trim and wash the snowpeas and broccolini.
    2. Wash the herbs and separate 1/4 cup of coriander leaves.
    3. Fill a large saucepan halfway with water and a pinch of salt and bring to a boil.
    4. Combine avocado, oil, lemon juice, coriander, salt and pepper in a blender & pulse until smooth. If the dressing is too thick to pour, add a little water bit by bit until the dressing is the right consistency
    5. Prepare an ice bath by adding ice to a large bowl of water.
    6. Add the broccoli to the boiling water, after 2 minutes add the snowpeas and blanche for 1 additional minute.
    7. Immediately drain vegetables & add to the ice bath, this will stop them from overcooking & allow them to stay crisp.
    8. Drain the cooled vegetables and add them to a salad bowl, toss with mint leaves and remaining coriander leaves.
    9. Sprinkle over the macadamia nuts and drizzle with the avocado dressing.

    Recipe by A Better Choice

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  • October 4

    Quick Sweet and Sour Pickled Cucumbers

    Quick-Sweet-and-Sour-Pickled-Cucumbers-800x520

    Tangy and oh-so-simple-to-make, our Sweet and Sour Pickled Cucumbers are ready in minutes and make for a tasty snack or chilled, crunchy side dish everyone will enjoy.

    Preparation time : 5 minutes

    Pickling time : 30 minutes

    Serves : 10

    Ingredients :
    • 2 cucumbers
    • 1 shallot
    • 1 chilli
    • 1 cup seasoned rice vinegar
    • 3/4 cup sugar
    • 1 tbsp grated ginger
    • 1 tsp kosher salt
    • Cracked pepper, to taste
    Method :
    1. Thinly slice the cucumbers and shallot. Add both to a medium sized bowl.  
    2. In a separate bowl whisk together the rice vinegar, sugar, grated ginger, salt, pepper, and thinly sliced chilli. Once the sugar has dissolved, pour the mixture over the cucumbers.  
    3. Cover and place in the fridge for 30 minutes before serving.  

    Recipe by A Better Choice

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  • October 3

    Zucchini & Banana Muffins

    This recipe for Zucchini & Banana Muffins is a surefire way to get your kids enjoying extra veggies in their day, with a delicious banana muffin flavour ? Finding new ways to sneak veggies into kid-friendly snacks never gets old.

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    Ingredients :
    • 3 bananas, mashed
    • 1 cup zucchini, shredded
    • ¼ cup maple syrup
    • 1 egg
    • 3 tbsp olive oil
    • 1 tsp vanilla extract
    • 1 ¼ cups plain flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • Optional: 100g dark chocolate
    Method :
    1. Preheat your oven to 190C and spray your 12 hole muffin tray with cooking spray.
    2. In a bowl, beat the egg before adding in the mashed bananas. Stir to combine.
    3. Add in all of your other ingredients, excluding the flour and optional chocolate. Mix well.
    4. Gently fold in the flour and chocolate if using, before equally dividing the mixture between your muffin tins.
    5. Bake in the oven for 22 mins until golden on top and a skewer comes out clean from the middle of your muffins.
    6. Serve muffins while warm!

    This recipe by A Better Choice !

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  • October 3

    Cheesy Veggie Loaded Muffins

    Cheesy-Veggie-Loaded-Muffins-800x520

    We guarantee the kids will LOVE these Cheesy Veggie Loaded Muffins! Did we mention we snuck in a heap of veggies… shh don’t tell? They’re perfect for fussy eaters!

    Prep time : 45 minutes

    Serves : 12

    Ingredients :
    • 2 cups vegetables, finely chopped or grated (we used zucchini, carrot and corn)
    • 1 ½ cups plain flour
    • 3 tsp baking powder
    • 1 cup cheddar cheese, grated
    • 2 eggs, lightly beaten
    • 1/3 cup olive oil
    • ½ cup milk
    Method :
    1. Preheat oven to 180C. Grease a 12-hole muffin pan.
    2. In a large bowl, combine the vegetables, ¾ of the grated cheese, flour and baking powder.
    3. In a separate bowl, whisk together the eggs, oil and milk, then add to the flour mixture, stirring until just combined.
    4. Spoon the mixture evenly into the muffin pan holes, then sprinkle with the remaining grated cheese.
    5. Bake in the oven for 25 mins or until cooked through and the edges are turning golden brown.
    6. Serve while warm – they’re best this way!

    This recipe by A Better Choice.

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  • October 3

    Back to School : Top 5 Favourite Muffin Recipes

    As the kids start going back to school, we decided to have a look back at one of our favourite lunchbox stuffers — Muffins! Homemade Muffins are one of the best and easiest ways to get your little one eating more fruit and veg, and with so many different combination options, it’s no wonder why! 

    If you’re after some inspiration for muffins for the kids’ lunchbox, look no further than this little guide of all of your favourites — these are the recipes you all keep coming back for! With both sweet and savoury options, you’ll find plenty to love!

     

    1. Mushroom & Red Capsicum Muffins

    Looking for a delicious and nutritious snack idea for your kid’s school lunchbox? This Mushroom & Red Capsicum muffins are made with lots of eggs and veggies. Enjoy making these with the kids, and exploring the range of seasonal fresh produce that goes in them. These will sure to be a hit with both kids and adults.

    Mushroom-capsicum-egg-cups-800x520 (1)

     

    2. Cheesy Veggie Loaded Muffins

    We guarantee the kids will LOVE these Cheesy Veggie Loaded Muffins! Did we mention we snuck in a heap of veggies… shh don’t tell? They’re perfect for fussy eaters!

    Cheesy-Veggie-Loaded-Muffins-800x520

     

    3. Zucchini & Banana Muffins

    This recipe for Zucchini & Banana Muffins is a surefire way to get your kids enjoying extra veggies in their day, with a delicious banana muffin flavour ? Finding new ways to sneak veggies into kid-friendly snacks never gets old.

    Banana-Zucchini-Muffins-800x520

     

    4. Raspberry Coconut Muffins

    Raspberry and Coconut Muffins rank at the top of your favourite Muffins recipes, and we can see why! Loaded with fresh little bursts of raspberry, these muffins are the ultimate lunchbox snack! 

    Raspberry & Coconut Muffins

     

    5. Strawberry Muffins

    Here’s a recipe we know you can’t go past! There’s nothing quite as good as grabbing some delicious strawberries to get baking! A staple for berry lovers everywhere, these Strawberry Muffins will have the kids asking for them every week! 

    Strawberry-Muffins

    We hope these recipes gives you some inspiration for kids’ lunchboxes.  Head to your favourite fresh food store or online for the freshest produce and get baking! 

  • September 4

    Broccolini® Tofu Green Goddess Lunch Bowl

    Broccolini_Tofu-Green-Goddess-Lunch-Bowl

    You’ve seen the trending Green Goddess Salad, but it’s time to level it up with Broccolini®. Healthy, easy to prepare and so tasty, Broccolini® adds another level to this nutritious salad that’s perfect for a packed lunch, or an easy dinner!

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    Preparation : 20 minutes

    Serves : 2 People

    Ingredients :
    • 1 bunch Broccolini®, halved lengthways
    • 300g firm tofu
    • 3 tbs olive oil
    • 1 tbs apple cider vinegar
    • 1 tbs Dijon mustard
    • 1 tbs maple syrup or agave
    • 2cm piece fresh ginger, peeled, grated
    • 1 lemon, halved
    • 4 small Brussel sprouts, halved
    • 4 medium Cavolo Nero leaves, stem removed (if not available use silverbeet or radicchio leaves)
    • 1 avocado, quartered
    • ½ cup readymade green goddess dressing (see tip)
    • ¼ cup (40g) pistachio kernels, toasted
    • 1 long green chilli, thinly sliced
    • 2 tbs chopped chives
    Method :
    1. Place the tofu onto a tray lined with paper towel. Cover with a double layer of paper towel and press down firmly to remove the excess moisture from the tofu. Cut the tofu into 2cm cubes.
    2. Combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, ginger and juice from 1 lemon half in a bowl. Mix well.
    3. Preheat the oven to 230°C fan forced. Place the tofu into a lightly greased roasting pan and spoon over half the maple dressing. Turn tofu to coat all over. Place into the pre-heated oven and roast for 5 minutes.
    4. Remove the roasting pan from the oven, and add the Broccolini® and the Brussels sprouts. Roast for a further 10 minutes until Broccolini® is tender. Remove the roasting pan from the oven.
    5. Move the roasted vegetables and tofu to one side of the pan. Tear the Cavolo Nero leaves and add to the other side of the roasting pan. Add the remaining maple syrup and toss to coat in the pan juices. Set aside to cool to room temperature.
    6. Divide the Broccolini®, Brussels sprouts, tofu, cavolo Nero and avocado between two bowls. Spoon over the green goddess dressing, sprinkle with toasted pistachio, green chilli and chives. Serve with remaining lemon cut into wedges.

    Tip Purchase pre-made Green goddess dressing or find recipe here

    Tip If Cavolo Nero is not available use 4 medium silverbeet or radicchio leaves.

  • August 29

    Tomato & Watermelon Salad

    Tomato-Watermelon-Salad

    Look at this rainbow! Topped with freshly cooked halloumi, this Tomato & Watermelon Salad is a summery delight. Bursting tomatoes and juicy watermelon pair perfectly with dill, mint, red onion and lemon.

    _______________________________________________________________________________________________

    Preparation : 15 minutes

    Serves : 4-6 People

    Ingredients :
    • 180g halloumi
    • ¼ of a watermelon
    • 1 red onion
    • 1 punnet cherry tomatoes
    • 1 punnet mixed tomato medley
    • Handful of dill
    • Handful of mint leaves
    • Olive oil
    • Salt and pepper, to taste
    Method :
    1. Begin by slicing your halloumi into strips, before frying off in a pan until golden on both sides. Set aside on paper towel.
    2. Cut your watermelon into bite-sized cubes, while also halving your cherry tomatoes to be bite-sized too. Peel your red onion, and cut into rings, or smaller pieces if desired.
    3. On your serving platter, layer the tomatoes, watermelon, red onion, sprigs of mint, sprigs of dill, fresh halloumi strips, a drizzle of olive oil, and salt and pepper.
    4. Mix to serve and enjoy!

    Recipe by A Better Choice

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  • August 17

    Quinoa Casserole

    Quinoa-Casserole

    A Mexican-inspired, protein-rich take on the classic casserole, this quinoa bake is an easy dump-and-bake recipe.

    Filled with flavourful favourites like enchilada sauce, tomatoes, corn, jalapenos, and onion; then topped with cheese, lime and coriander – this is the easy week night feed that’ll satisfy the whole family!

    Preparation time : 5 minutes

    Cooking time : 50 minutes

    Serves : 4

    Ingredients :
    • 1 red onion
    • 2 garlic cloves
    • Corn cut off the cob
    • 1 cup dry quinoa
    • 1 and 1/4 cup vegetable broth
    • 1 can diced tomatoes
    • Half a jar of enchilada sauce
    • 1 can black beans drained and rinsed
    • 1 teaspoon chili powder
    • 1/2 teaspoon cumin
    • 1/2 teaspoon salt
    • 1 cup shredded cheese
    • optional toppings: coriander, jalapeno, lime
    Method :
    1. Preheat oven to 180 degrees. Add rinse quinoa in a lightly oiled baking dish.
    2. Combine all ingredients, except for the cheese and garnishes, in the baking dish. Stir to combine.
    3. Cover with foil and bake for 30 minutes on the middle rack. The quinoa will be cooked through, but the casserole will still be watery.
    4. Remove foil and stir. Then bake for 15 minutes, or until the quinoa is firm and the excess liquid evaporates.
    5. Top with the shredded cheese and return to the oven for 5 minutes or until the cheese is melted.
    6. Remove from oven and let stand for 5 minutes before serving. Serve topped with coriander, jalapeno and lime

    Recipe by A Better Choice

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  • August 15

    Apple Cinnamon Fritter rings

    Apple Cinnamon Fritter rings

    Looking for a delicious and easy dessert option that’s great for both young and old? Crispy, fresh apples make the best treat in this simple recipe that is also great served with ice-cream or yoghurt!

    Preparation time : 35 minutes

    Ingredients :
    • 1 cup plain flour
    • 2 tbsp caster sugar
    • 1.5 tsp baking powder
    • 1/4 tsp salt
    • 160 ml milk
    • 1 egg yolk
    • 2 egg whites
    • 1 Tbsp unsalted butter, melted
    • 4 medium apples, peeled, cored and sliced into 5mm rings
    • 3 tbsp lemon juice
    • Vegetable oil for frying
    • ¼ cup caster sugar
    • 1 Tbs ground cinnamon
    Method :
    1. In a medium mixing bowl whisk milk, egg yolk and melted butter together. 
    2. In a large mixing bowl combine dry ingredients: 2 tbsp caster sugar, flour, baking powder and salt. Make a well in the centre of the flour mixture and gradually add the egg mixture, whisk until smooth.
    3. Pour 5- 7cm of oil into a large pot or Dutch oven and heat over medium to high heat to 200 degrees.
    4. Prepare apples and drizzle with lemon juice to prevent browning.
    5. To make the cinnamon sugar combine ¼ cup of caster sugar with the cinnamon and set aside.
    6. In a medium bowl, beat 2 eggs with an electric beater or whisk until peaks form but are not too stiff. Gently fold the egg whites into the batter to combine.
    7. Dip the apple slices in the batter one at a time allowing the excess to drip off.
    8. Fry in hot oil approx 2 minutes on each side until crisp and golden. Only fry small batches at a time to avoid the oil cooling and fritters sticking together.
    9. Remove cooked fritters with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle liberally with cinnamon sugar and serve warm.
    10. These are great on their own or served with good-quality vanilla ice cream.

    Recipe by A Better Choice

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  • August 14

    Carrot and Orange soup

    Orange Carrot Soup

    This Carrot and Orange soup is a great way to use up those bulk bags of carrots and oranges. The sweetness of sauteed onions and carrots combined with a little zing of orange will keep you dipping in your bread for more. Delicious, healthy and filling this is the perfect weeknight dinner. Not only is it easy to cook but also required minimal clean-up, what could be better than that?!

    Preparation time : 40 minutes

    Serves : 4

    Ingredients :
    • 25g butter
    • 1 large onion, chopped
    • 500g carrots, cut into small chunks
    • 1 orange, juiced and ½ zested
    • 1 litre vegetable stock
    • ½ cup sour cream, to serve (optional)
    • ½ cup of chopped parsley
    Method :
    1. Heat the butter in a large pan then add the onion and a pinch of salt. Cook for 10 minutes until softened.
    2. Add the carrots and orange zest and cook, stirring, for 3-4 minutes then pour in the stock and bring to a boil. Turn down to a simmer then cook for 20-25 minutes or until the carrots are completely tender. 
    3. Use a stick blender to whizz until smooth then stir in the orange juice. Taste and season with salt and pepper.
    4. Stir in some sour cream and sprinkle over the chopped parsley.
    5. Serve with bread of your choice.

    Recipe by A Better Choice

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  • August 14

    Pan-fried Bananas with Coconut Yoghurt

    Pan-fried Bananas

    You can bake them into a loaf of bread, mix them into a pancake batter, freeze them and cover them in chocolate or make them into ice cream, you can even blend them up into a smoothie…. Is there anything you can’t do with bananas?!

    There’s never an excuse to throw away a leftover banana, now even less so with this easy and delicious pan-fried banana recipe. Serve them with a side of coconut yoghurt as we have for a sweet and warm brunch addition or serve them on top of some good quality ice cream to really up your dessert game.

    Preparation time : 10 minutes

    Serves : 4

    Ingredients :
    • 4 ripe but firm bananas, sliced
    • 2 tbsp coconut oil
    • 2 tsp raw honey
    • 1/4 tsp ground cinnamon
    • 1/4 tsp vanilla extract
    • pinch of salt
    • 1/4 Flaked almonds
    • Coconut yoghurt to serve (or other yoghurt of your choice)
    Method :
    1. Over medium heat, melt coconut oil and honey in a medium frypan. Add cinnamon, salt and vanilla extract, and stir to combine.
    2. Place sliced bananas in the frypan and cook for 2-4 minutes on each side. Be sure to watch bananas as they caramelize to ensure they don’t brown too much.
    3. Remove the pan from the heat and remove the bananas from the pan.
    4. Allow the bananas to cool slightly.
    5. Meanwhile, add almond flakes to a small cold pan and put on medium-low heat to toast, watch them carefully and stir continuously until they begin to colour lightly. Remove from pan and allow to cool. 
    6. Layer bananas in a bowl with yoghurt and sprinkle with toasted almond flakes.

    Recipe by A Better Choice

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  • August 8

    Green Kale and Lentil Curry

    Green-Kale-and-lentil-curry-4-800x520

     

    This hearty Green Kale and Lentil Curry recipe will hit the spot AND nourish you from the inside out! ?

    Packed with fibre and protein-rich lentils and a healthy dose of Vitamin A, C and K from Kale, not only will this one pot wonder fill you up, but you’ll avoid any post-greasy meal guilt.

    Preparation time : 10 minutes

    Cooking time : 40 minutes

    Serves : 4

    Ingredients :
    • 2 tbsp olive oil
    • 1 brown onion, finely chopped
    • 4 garlic cloves, crushed
    • 3 tbsp curry powder
    • 1 red chilli
    • 2 cups water
    • 1 can of unsweetened coconut milk
    • 1 cup french lentils
    • 10 kale leaves, roughly chopped
    • Cooked brown rice
    Method :
    1. Add the oil, onion, garlic and curry powder to a large pot. Once fragrant, add the water, coconut milk, lentils, and bring to the boil. Reduce to a simmer and stir for 30 minutes. Add more water if needed.
    2. Stir in the kale and season to taste with salt and pepper. Serve on a bed of cooked brown rice top with fresh kale and fresh chilli. Naan bread is also a plus!

    Recipe by A Better Choice

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  • August 8

    Oven Roasted Eggplant, Pomegranate and Pecan Dip

    Oven Roasted Eggplant, Pomegranate and Pecan Dip

    Entertaining this weekend? Impress your guests with this dip that is simple to make, and packs in so much flavour!

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

    Preparation time : 30 minutes

    Serves : 4

    Ingredients :
    • 1 large eggplant
    • ½ head garlic, in skin
    • 4 tbsp olive oil + extra to drizzle
    • Salt, pepper
    • Small handful each flat parsley leaves roughly
    • Small handful coriander leaves, roughly chopped + extra to serve
    • 1/3 cup pecans (or walnuts) toasted, roughly chopped
    • 1 tbsp pomegranate molasses
    • 1/3 cup natural yoghurt
    • 2 tsp za’atar
    • ½ pomegranate, seeds removed
    • Crisp flatbread to serve
    Method :
    1. Preheat an oven to 220C and line a baking tray with baking paper.
    2. Cut the eggplant in half lengthways, brush each half with 2 tbsp of olive oil and season generously with salt and pepper and place onto the baking tray upside down. Wrap the garlic in foil and place beside the eggplant then roast them for 15 minutes, until the eggplant and garlic is soft.
    3. Scoop the eggplant onto a chopping board, roughly chop and place into a mixing bowl. Place into a bowl and squeeze in the cooked garlic. Add the roughly chopped herbs, half the pecans and half the pomegranate drizzle in the remaining 2 tbsp olive oil, some salt, pepper and mix everything to combine.
    4. Spoon the eggplant into a serving bowl, spoon over the yoghurt. Sprinkle with the za’atar, remaining pecans, pomegranate seeds and drizzle with a little more olive oil, pomegranate molasses and scatter with extra coriander. Serve with the flatbread as a dip or part of a larger meal.

    Recipe by A Better Choice

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  • August 7

    Parmesan Thyme Air fryer Zucchini fries

    Parmesan Thyme Air fryer Zucchini fries

    There’s something about crunchy food that is so satisfying. Combine crunch with a hint of cheese and a soft sweet zucchini centre and you have the miracle that is Air-fried Zucchini Chips. We have tried to make these in the oven but there’s no comparison to the Air-fried version.

    They are so more-ish we should have doubled the recipe as you can eat a lot of these without the heavy feeling left by their potato cousins. Any small zucchini will do, larger ones hold more water and may make the chips less crunchy.

    Preparation time : 20 minutes

    Serves : 4 

    Ingredients :
    • 6 small zucchinis
    • 1 cup of plain flour
    • 2 whisked eggs
    • 1 cup panko breadcrumbs
    • 1/2 cup Parmesan cheese freshly finely grated
    • 1 tsp garlic powder
    • 1 ½ tsp fresh thyme leaves
    • Salt & pepper
    • olive oil spray
    Method :
    1. Cut the zucchini into fries approx 1 – 1.5cm thick.
    2. In a shallow dish add flour & season with salt and pepper.
    3. Whisk 2 x eggs in another shallow bowl.
    4. In a third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder and thyme with a pinch of salt and pepper.
    5. Dry freshly cut zucchini fries with a paper towel then roll in flour & shake off excess. Dip in egg & allow excess to drip off, then roll in the breadcrumb mixture.
    6. Place crumbed fries on a plate and lightly spray with olive oil. 
    7. Working in small batches, place fries in a single layer inside the air fryer basket.
    8. Fry for 7-10 minutes at 200 degrees until golden and crispy.
    9. Remove from the air fryer and serve with a dipping sauce of your choice.

    Recipe by A Better Choice

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  • August 2

    Sesame Tofu Rice Bow

    Sesame-tofu-rice-bowl

    Do you like all things spicy?? You’ll love our new Sesame Tofu Rice Bowl served alongside lots of fresh chilli! This crispy tofu will have even meat eaters licking their lips!

    Preparation time : 45 minutes

    Serves : 4 

    Ingredients :
    • 800g firm tofu, drained
    • 4 tbs cornflour
    • 2 tbs sesame oil
    • ½ cup soy sauce
    • 4 tbs water
    • 4 tsp honey
    • 2 tsp minced garlic
    • 1 tsp rice wine vinegar
    • 4 tsp cornflour
    • 2 cups steamed brown rice
    • 2 bunches broccolini, blanched
    • Red chillies, to serve
    • 1 lime, cut into four segments, to serve
    • Fresh coriander leaves, chopped, to serve
    • Sesame seeds, to serve
    Method :
    1. Place the tofu onto a plate lined with paper towel. Place another paper towel on top and gently press down to squeeze out excess liquid. Replace the paper towels, then leave for 30 mins.
    2. After 30 mins, slice the tofu into cubes and place in a large bowl. Sprinkle the 4 tbs cornflour on top and gently toss to ensure all the tofu is evenly covered.
    3. In a large pan, heat the sesame oil over medium-high heat. Once the oil has heated, add the tofu to the pan and allow it to brown on all sides.
    4. Meanwhile, whisk together the soy sauce, water, honey, minced garlic, rice wine vinegar and cornflour to make the sauce.
    5. Once the tofu is brown on all sides and crispy, add the sauce to the pan. Allow it to thicken slightly, ensuring the tofu is evenly coated in the sauce. Then remove from the pan from the heat.
    6. To assemble the bowls, put ½ cup cooked brown rice in each bowl. Then top with the tofu and broccolini. Garnish with red chilli, coriander, sesame seeds and lime. Enjoy!

    Recipe by A Better Choice

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  • July 27

    Grilled Asparagus, Snowpea and Butterbean Salad

    Grilled Asparagus, Snowpea and Butterbean Salad

    This delicious, salad lets seasonal veg take centre stage. Serve as a stand-alone dish or is perfect as part of a larger meal with anything from seafood to meats and other veg-centric dishes. Try a little feta crumbled over if you like, it’s delicious.

    Preparation time : 15 minutes

    Cooking time : 15 minutes

    Serves : 4 as part of a larger meal

    Ingredients :
    • 2 bunch asparagus, 3cm trimmed from end
    • 200g snow peas, trimmed
    • 4 tbsp extra virgin olive oil
    • Salt, pepper
    • 1 x 400g tin butter beans, drained, rinsed
    • 1/3 cup toasted almonds, roughly chopped
    • 4 radishes, cut into small wedges
    • 2 large handful mixed herbs (mint, coriander, dill), roughly chopped
    • Juice 1 lemon or 2 tbsp sherry vinegar
    Method:
    1. Preheat a BBQ or Grill plate over a high heat.
    2. Toss the prepared asparagus and snow peas in 2 tbsp of olive oil and season with salt and pepper
    3. Quickly grill for 2 minutes, turning throughout, to char them but leave them bright green.
    4. In a mixing bowl, combine the grilled veggies, butterbeans, radish, herbs, almonds, and dress with remaining olive oil, lemon, and a little seasoning.

    Recipe by A Better Choice

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  • July 26

    KANZI® Apple Oat Balls

    Kanzi-Apple-Bliss-Balls-2-hands-1-800x520

    After the perfect afternoon snack to make this week? These KANZI® Apple Oat Balls are super easy to make and are a treat the kids will love!

    Preparation time : 15 minutes

    Serves : Makes 20

    Ingredients :
    • 1 KANZI® apple
    • 3 pitted medjool dates, cored and chopped
    • 100 g (1 cup) oats
    • 90 g (1 cup) walnut pieces
    • 25 g (1/3 cup) desiccated coconut
    • 1 tsp cinnamon
    • 1 tsp vanilla extract
    • Desiccated coconut for rolling
    Method :
    1. Add all ingredients into a food processor and blend until broken down. You want a little texture but it should easily form into balls.
    2. Roll the mixture into 19 tablespoon size balls, and roll in coconut to coat.

    Recipe by  KANZI®  / A Better Choice

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  • July 19

    Rainbow Carrot Beet Salad with Yogurt Dressing

    Rainbow-Carrot-Beet-Salad-with-Yogurt-Dressing-800x520

    Add a pop of colour to your plate with our Rainbow Carrot Beet Salad with Cranberries and Yogurt Dressing! ? Great for enjoying with your favourite roasted protein or even on its own.

    Preparation time : 20 minutes

    Serves : 4 – 6

    Ingredients :
    • 6 kale leaves
    • 2 beetroot, peeled
    • 1 carrot, peeled
    • ¼ red cabbage
    • ½ cup dried cranberries
    • ¾ cup Greek yogurt
    • 2 tbsp lemon juice
    • 1 clove garlic, chopped
    • 1 tsp dijon mustard
    • 1 tbsp olive oil
    • Salt
    • Pepper
    Method :
    1. Remove the inner ribs from the kale and cut into fine lengths. Finely shred the beetroots, carrot and cabbage using a mandolin with a julienne attachment. Season lightly with salt and pepper. 
    2. Combine the yogurt, lemon juice, garlic, mustard, olive oil, salt and pepper in a blender until smooth. 
    3. Toss the salad before serving and drizzle the dressing over the top. 
    4. Sprinkle with dried cranberries. 

    Recipe by A Better Choice

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  • July 19

    Broccoli & Kale Pesto Pasta

    Broccoli-Kale-Pesto-Pasta-800x520

     

    If you’re wanting to add more green Veg into your day, look no further than our Broccoli & Kale Pesto Pasta ? It’s a great meal prep dish – perfect as a healthy lunch for the week ahead.

    Preparation time : 25 minutes

    Serves : 4

    Ingredients :
    • 400g dried pasta
    • 80g rocket
    • 1 head of broccoli
    • 2 tbsp pine nuts
    • 70g kale, leaves only
    • 15g fresh basil leaves
    • 2 garlic cloves
    • 20g parmesan
    • 2 tbsp freshly squeezed lemon juice
    • 1 tsp lemon zest
    • 60ml olive oil
    • Pine nuts, toasted, to serve
    • 1 lemon, sliced into four wedges
    • Feta cheese, crumbled, to serve
    Method :
    1. Chop the kale leaves and chop the broccoli into small-medium florets.
    2. Over a high heat, bring a large pot of salted water to the boil. Next, add the pasta and cook until al dente. Once the pasta is done, reserve ¼ cup of the cooking water then drain.
    3. Meanwhile, place the pine nuts, broccoli florets, olive oil, kale leaves, basil, garlic, lemon juice, and lemon zest into a food processor and blitz until a pesto forms.
    4. Toss the pasta in the pesto, adding some of the reserved cooking water, if desired.
    5. Finally, toss through the rocket, then divide the pasta between 4 bowls. Garnish with toasted pine nuts, crumbled feta cheese and lemon wedges.

    Recipe by A Better Choice

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  • July 5

    Baked Pears with Macadamias in Orange and Ginger Syrup

    Baked-Pears-with-Macadamias-in-Orange-and-Ginger-Syrup

    Looking for a warm healthy dessert?  Baked pears are an easy treat that you can serve with yogurt, cream or ice cream. 
    Top with your favourite nuts and get creative with your spices.  Experiment today using this great recipe.

    Preparation time : 45 minutes

    Serves : 4

    Ingredients :
    • 60g (1/2 cup) raw macadamia nuts, coarsely chopped
    • 4 pears
    • 2 tbs white sugar
    • 2 tbs brown sugar
    • 2 cups water
    • 6 slices peeled, fresh ginger
    • 1 cinnamon stick
    • 2 pinches ground cardamom
    • 1 cup orange juice
    • 2/3 cup good quality thick yoghurt
    Method :
    1. Preheat the oven to 200C. Peel the pears, cut into quarters and remove the core. Transfer to a baking dish.
    2. Combine the white sugar, brown sugar, water, ginger, cinnamon and cardamom in a saucepan, stir over low heat until the sugar has dissolved. Bring to the boil and cook for 3 minutes. Add the orange juice and bring to the boil. Pour over the pears.
    3. Bake for 30 minutes or until the pears are tender, stir occasionally.
    4. Serve warm or cold with the yoghurt. Sprinkle with the nuts.

    Tip: If leaving pears whole for a stylish alternative, make sure that the pan is deep enough to cover the pears with juice whilst baking.

    Recipe by A Better Choice

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  • July 3

    Roast Vegetable Pesto Gnocchi

    Roast Vegetable Pesto Gnocchi

     

    This classic one-pan dish is full of flavour, fresh veggies, and involves minimal clean up (winning!). You’ll immediately impress with this quick, tasty dish!

    Preparation time : 40 minutes

    Serves : 2

    Ingredients :

    For the Pesto :

    • 2 Cups Fresh Basil
    • 2 Cloves of Garlic
    • 2 tbsp Yeast
    • 3 tbsp Olive Oil
    • 3 tbsp Pine Nuts
    • ½ tsp of Salt, plus more to taste

    For the Gnocchi & Veggies:

    Method :

    For the Pesto:

    1. Add the basil, garlic, yeast, olive oil, pine nuts, and salt to a food processor. Pulse until smooth. Taste and season with more salt if needed.
    2. Add a tablespoon or two of water to thin out the consistency if desired.
    3. Keep leftovers stored in a jar or airtight container in the refrigerator for up to 1 week.

    For the Gnocchi and Veggies:

    1. Preheat your oven to 200°C. Lightly grease a large casserole dish.
    2. Add the gnocchi, zucchini, tomatoes, onion, and pine nuts to the casserole dish. Drizzle the olive oil over the top and add ¼ cup of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
    3. Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top is slightly crispy.
    4. Stir in the remaining ¼ cup of pesto and serve, topped with fresh basil.

    Recipe by A Better Choice

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  • June 28

    Zespri SunGold Kiwifruit Cheesecake Toast

    zespri-sungold-cheesecake-toast-

     

    We love cheesecake so much that we had to throw something together for a healthier take for breakfast!

    Preparation time : 5 minutes

    Serves : 1

    Ingredients :
    Method :
    1. In a small bowl, stir together the yoghurt, cream cheese, and lemon zest.
    2. Spread the yoghurt mixture on the piece of toast and then top with the sliced Gold Kiwifruit and berries.

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

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  • June 28

    Persimmon Salsa

    Persimmon Salsa

    Try our Persimmon Salsa for a flavour-packed, slightly sweet condiment that pairs deliciously with roasted meats or fish!

    Preparation time : 5 minutes

    Serves : Makes 2 cups

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

    This recipe by A Better Choice !

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  • June 13

    Italian Roasted Veggies in Oil

    Italian-Roasted-Veg

     

    These Italian Roasted Veggies in Oil are both delicious AND a great way to extend the shelf life of your veggies… what’s not to love?!

    Preparation time : 50 minutes + cool time

    Serves : Approx. 1 L

    Ingredients :
    Method :
    1. Roast your vegetables in the oven. Once cooked and soft, place the cooked vegetables in a bowl.
    2. Season very generously with salt and pepper and ¼ cup vinegar (or enough to generously coat the veg). Let stand for 15 mins before adding ½ cup olive oil. Add more of each if needed, sticking with the correct proportions (2 parts oil to 1 part vinegar).
    3. Add your chosen herbs and flavour enhancers.
    4. If planning to eat within the week, place all ingredients into clean jars, removing air bubbles by stirring with a spoon. Top with more oil and vinegar so the veggies are completely submerged. Refrigerate.
    5. If wanting to preserve for longer, simply remove any fresh ingredients (i.e. herbs and raw garlic). Note: Keep jars refrigerated at all times.
  • May 30

    Pumpkin Mac & Cheese

    Pumpkin Mac and cheese

    Our new Pumpkin Mac and Cheese is a healthier take on the classic. Bye bye cream… hello creamy pumpkin! It’s deliciously creamy and cheesy, AND it only has 8 ingredients! Easy – tick! Healthy – tick! Delicious – tick!

    Preparation time : 15 minutes

    Serves : 4

    Ingredients :
    • 2 cups pureed pumpkin
    • 2 tsp garlic, minced
    • ½ tsp salt, plus more to taste
    • ¼ tsp pepper, to taste
    • 2 tbsp butter spread
    • 1 cup milk
    • 1 cup grated cheese
    • 1 packet of pasta
    Method :

    1. Cook pasta according to package directions.
    2. Add pureed pumpkin, garlic, salt, pepper and milk to a medium pot and bring to the boil.
    3. Lower the heat. Stir in the butter spread and grated cheddar until they have melted completely.
    4. Stir through cooked pasta and divide between serving bowls.

    Note: The sauce thickens as it cools so if you prefer a thicker sauce, this recipe is best consumed the next day.

    To make pumpkin puree, simply peel and dice a butternut or kent pumpkin. Place diced pumpkin into a large pot, cover with water and bring to a boil. Continue to cook on a low boil, until the pumpkin is tender. Drain, then place the steamed pumpkin in a blender, and blend until smooth. If it’s struggling to blend, add a dash of water.

    This recipe by A Better Choice !

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