Low GI French Toast
Recipe developed by Megann Evans for GI Foundation
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Feel Good Avocado Smoothie
Recipe developed by Lyndi Cohen for Hort Innovation – Australian Avocados
Low GI Salmon Niçoise Spaghetti
Prep Time: 10 minutes Cook Time: 10 minutes
Serves: 4
All Year, Autumn, Spring, Summer, Winter
Low GI Salmon Niçoise Spaghetti
Recipe credits: Chef Tom Walton for the GI Foundation. For more low GI recipe visit www.gisymbol.com Craving comfort food but looking for a healthy option? Try this low GI salmon niçoise spaghetti, created by the master of deliciousness chef Tom…
French Onion Soup
Prep Time: 10 minutes Cook Time: 70 minutes
Serves: 6 small bowls
All Year, Autumn, Spring, Summer, Winter
French Onion Soup
Recipe created by Lisa Holmen for Hort Innovation – Australian Onions
Breakfast Muffins
Recipe provided by Megann Evans. A grab and go breakfast or lunchbox snack, these savoury muffins can be frozen to keep for a later date.
Avocado and Coconut Icy Poles
Prep Time: 30 minutes plus overnight freezing. Cook Time: 5 minutes.
Serves: 7
All Year, Summer
Avocado and Coconut Icy Poles
Recipe provided by Chef Tom Walton for Delcado Avocados (Avocado and Coconut Icy Poles). Who knew green could taste this good? These avocado icy poles are creamy, dreamy, and perfect for cooling off on a sunny day.
Sweet Potato Fries with Crumbed Fish
Prep Time: 30 minutes. Cook Time: 30 minutes.
Serves: 2-4
All Year
Sweet Potato Fries with Crumbed Fish
Recipe provided by Australian Sweet Potatoes (Sweet Potato Fries with Crumbed Fish). Fish and chips but make it gourmet. This kid-approved favourite swaps in sweet potato to elevate the classic seaside fare for an easy mid-week dinner.
Sweet Potato and Black Bean Tacos
Recipe provided by Marika Day for Australian Sweet Potatoes (Sweet Potato and Black Bean Tacos). Must-try and meat free, these tacos deliver plant-powered goodness in every bite.
Roast Ocean Trout with Quinoa Tabouli
Prep Time: 15 minutes. Cook Time: 30 minutes
Serves: 4
All Year
Roast Ocean Trout with Quinoa Tabouli
Recipe provided by Chef Tom Walton (Roast Ocean Trout with Quinoa Tabouli). A vibrant burst of colour and flavour thanks to the charred corn and tomato tabouli, this dish ticks all the boxes and is effortlessly delicious for any occasion.