Healthy Eating Recipes

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Frozen Fruit Bites

Makes about 14 bites or 1 ice cube tray depending on capacity

Classification: GREEN

Ingredients

Reduced fat natural or vanilla yoghurt    200g

Soft fruit (e.g. mango, peach, berries, banana, passionfruit)        1 cup

Ice cube trays

Serving cups

Toothpick or forks


Method

Finely chop the fruit

Mix with the yoghurt

Spoon into ice cube moulds

Freeze for 1-2 hours until solid

Pop bites out of trays and place in a freezer container

Serve desired number of bites into a serving cup and provide a toothpick or fork

 

Hint

You can use fresh, frozen or canned fruit. Make a variety of different flavours. The students can then pick how many bites they want and can choose different flavours.

 


Fruit Jelly

Serves 10          

Classification: AMBER

Ingredients

Canned fruit in juice       410g

Fruit juice 99%   2 cups

Gelatine               2 sachets


Method

1. Pour entire contents of canned fruit and juice into a measuring jug.

2. Pour enough 99% fruit juice into the same jug to make up to 1 litre.

3. Prepare gelatine according to package directions and stir into fruit and juice mixtures until thoroughly combined.

4. Pour equal amounts of mixture into 100ml plastic cups with a plastic spoon. 

5. Cool in fridge until set and serve with a plastic spoon.

 

Recipe supplied by the Nutrition Australia (ACT). For more recipes and nutrition support go to actnss.org

Fried Rice

Serves 10   

Classification: GREEN

Ingredients

Basmati rice                        3 cups

Brown onions    sliced     3

Celery stalks       4

Carrots                 4

Red capsicum    1

Garlic, cloves of crushed               2

Frozen peas       3 cups

Eggs       3

Salt reduced soy sauce  1 ½ tablespoons (20ml)

Spray oil


Method

Cook rice in rice cooker or saucepan.

Wash vegetables and dice onion, celery, carrot and capsicum, set aside.

Crack eggs into a small dish, beat gently with a fork.

Lightly spray a wok or electric frypan with oil. Over medium-high heat, add the beaten egg and swirl to coat the base. Cook for 1 minute, or until the egg is cooked. Remove cooked omelette from pan and slice thinly. Set omelette aside.

Add onion and garlic to pan, stir-fry for 2 minutes or until the onion becomes soft. Add remaining vegetables and stir-fry for a further 3-4 minutes.

Add the rice and soy sauce and cook for 2-3 minutes, until vegetables are tender. Add sliced omelette and serve.