Breakfast

Avocado Hummus and Asparagus Bagels

Chicken and Pance a Club Sandwiches with Green Breakfast Smoothie
Avocado Toast with Maple-Glazed Bacon

Entre
Chilli Chicken Avocado Salad
Bu er Bean and Tuna Salad with Garlic Kale Chips

Mains
Meatball and Tabouli Wraps
Avocado Pesto Pasta with Hot-Smoked Salmon
Mango, Avocado & Macadamia Salad
Dessert
Green Goodness Sundae
Dairy-free Chocolate Avocado Ice-cream
Avocado Hummus and asparagus bagels - 3058 kJ
h p://www.taste.com.au/recipes/avocado-hummus-asparagus-bagels/663f97e0-1f56-4
78e-ba9a-71a54df29a25?r=recipes/nutri oninforma on&c=9fa581e4-1ed8-464a-bb96-
60cf237d5b21/Nutri on%20informa on
INGREDIENTS:
2 bunches asparagus, woody ends trimmed
4 bagels, split
125g haloumi, cut into slices crossways
For AVOCADO HUMMUS:
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 large ripe avocado, peeled, stoned
400g can chickpeas, rinsed, drained
2 tablespoon lemon juice
1 tablespoon tahini
For CHERMOULA:
1/4 cup coriander, nely chopped
1/4 cup at-leaf parsley, nely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
1 teaspoon Moroccan seasoning
METHOD:
1. To make the avocado hummus, toast the cumin and paprika in a small frying pan over medium
heat for 1 min or un l aroma c. Transfer to a food processor. Add the avocado, chickpeas, lemon
juice and tahini and process un l smooth. Season to taste.
2. To make the chermoula, combine the coriander, parsley, oil, lemon juice, garlic and Moroccan
seasoning in a small bowl. Season.
3. Preheat a barbecue grill or chargrill on high. Add the asparagus and cook, turning, for 2-3 mins
or un l lightly charred. Transfer to a plate. Toast the bagels, cut-side down, on the grill for 1 min
or un l toasted.
4. Cook the haloumi on the grill for 1 min each side or un l charred. Transfer to a plate. Place
bagels on serving plates. Spread with avocado hummus. Top with haloumi and asparagus and
drizzle with chermoula.
Chicken and pance a club sandwiches - 2675 kJ & Green Breakfast Smoothie (535 kJ) 3210 kJ
h p://www.taste.com.au/recipes/chicken-pance a-club-sandwiches/c31973ed-9b95-4
259-adad-ec1ad5cd4bf2?r=recipes/nutri oninforma on&c=9fa581e4-1ed8-464a-bb96-
60cf237d5b21/Nutri on%20informa on
h p://www.taste.com.au/recipes/green-breakfast-smoothie/d50 bb7-ca9b-41a1-910e
-82c129be6f11?r=recipes/nutri oninforma on&c=9fa581e4-1ed8-464a-bb96-60cf237d
5b21/Nutri on%20informa on
INGREDIENTS for Sandwiches:
190g (3/4 cup) whole egg mayonnaise
2 tablespoons bought basil pesto
1 large sourdough bread loaf, cut into 24 thin slices
18 slices (about 150g) Primo Gourmet Selec on Pance a
1 large avocado, halved, stone removed, peeled, thinly sliced
1 bunch rocket, ends trimmed
300g smoked chicken breast, thinly sliced
6 cherry tomatoes

METHOD:
Step 1) Combine the mayonnaise and pesto in a small bowl.

Step 2) ) Preheat a grill on high. Place half the bread on a baking tray. Cook under grill for 1-2
minutes each side or un l toasted. Repeat with the remaining bread.

Step 3) ) Meanwhile, heat a non-s ck frying pan over medium-high heat. Add one-third of the
pance a and cook for 3 minutes each side or un l crisp and golden. Transfer to a plate lined with
paper towel. Repeat, in 2 more batches, with the remaining pance a, rehea ng the pan
between batches.

Step 4) ) Spread 6 slices of toast with half the pesto mayonnaise and top with pance a. Top with 6 of
the remaining slices of toast and the avocado and rocket. Top with 6 of the remaining slices of
 toast, spread with the remaining pesto mayonnaise and top with chicken. Finish with the
remaining toast.

Step 5) ) Thread a cherry tomato onto the end of each skewer and use to secure sandwiches. Serve
immediately.

INGREDIENTS for Smoothie:

1/2 rm ripe avocado
1 ripe banana, sliced
1 kiwifruit, peeled, chopped
Large handful baby spinach leaves
310ml (1 1/4 cups) low fat milk (cow, soy, almond, rice or coconut)
1/4 teaspoon ground cinnamon
2 teaspoons honey
1/2 cup ice cubes

METHOD:

Step 1) Place all ingredients in a blender and blend un l smooth, thick and creamy.
Divide between 2 glasses, serve immediately. Tip: try adding a tablespoon of protein
powder for long las ng energy throughout the day.

Avocado Toast with Maple-Glazed Bacon - 3260 kJ

h p://www.taste.com.au/recipes/avocado-toast-maple-glazed-bacon/c896361f-52f7-44
1e-8022-56402077e502?r=recipes/nutri oninforma on&c=9fa581e4-1ed8-464a-bb96-6
0cf237d5b21/Nutri on%20informa on
INGREDIENTS:

METHOD:
Step 1)
Spinach and Feta Fri ers 2656 kJ & Super Green Juice - 644 kJ 3300 kJ
h p://www.taste.com.au/recipes/spinach-feta-fri ers/KjnDFfFq?r=recipes/nutri oninf
orma on&c=9fa581e4-1ed8-464a-bb96-60cf237d5b21/Nutri on%20informa on
 h p://www.taste.com.au/recipes/super-green-juice/74595b2c-473d-4427-beda-b3d23
0ac9541?r=recipes/healthybreakfastrecipes&c=210a69-174e-4e56-849f-04b70ecdb1d
5/Healthy%20breakfast%20recipes
INGREDIENTS for
Entrees - 2 entrees
Chilli Chicken Avocado Salad - 2254 kJ
h p://www.taste.com.au/recipes/chilli-chicken-avocado-salad/51b5fe-8ed8-423f-938
2-d84ae00085a9?r=recipes/nutri oninforma on&c=9fa581e4-1ed8-464a-bb96-60cf237
d5b21/Nutri on%20informa on
INGREDIENTS
500g chat potatoes, quartered
4 long red chillies, quartered
2 garlic cloves
2 tablespoons fresh oregano leaves, plus extra to serve
1 teaspoon smoked paprika
1/3 cup extra virgin olive oil
1/4 cup lemon juice
500g chicken breast llets
1 green capsicum, chopped
1 red onion, halved, cut into thin wedges
1 avocado, sliced
2 gem le uces, leaves torn
Lemon wedges, to serve

METHOD

Step 1: Place potato in a medium saucepan. Cover with water. Bring to the boil. Boil for 6
minutes or un l tender. Drain. Rinse under cold water. Drain.
Step 2: Meanwhile, place chillies, garlic, oregano, paprika, 2 tablespoons oil and 2 tablespoons
lemon juice in a small food processor. Process un l almost smooth. Season with salt and pepper.
Reserve 2 tablespoons of mixture.
Step 3: Combine chilli mixture and chicken in a large bowl. Heat a greased barbecue hotplate or
a large frying pan over medium heat. Cook chicken for 5 to 6 minutes each side or un l just
 cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
Thickly slice.
Step 4: Meanwhile, whisk reserved chilli mixture with remaining oil and lemon juice. Season with
salt and pepper. Arrange potato, capsicum, onion, avocado, le uce and chicken on a serving
pla er. Drizzle with dressing. Serve with lemon wedges and extra oregano leaves.

Bu er Bean and tuna salad with garlic kale chips - 2310 kJ

h p://www.taste.com.au/recipes/bu er-bean-tuna-salad-garlic-kale-chips/727fXSRa?r=
recipes/avocadorecipes&c=6f24b27a-3bd9-488a-bc59-2aef4a43e457/Avocado%20recip
es
INGREDIENTS
1 large bunch kale, stems and centre veins discarded, leaves torn
2 tablespoons extra virgin olive oil
1 1/2 teaspoons garlic salt
1 tablespoon white wine vinegar
2 teaspoons wholegrain mustard
1 small red onion, nely diced
2 x 400g cans bu er beans, drained, rinsed
425g can tuna in olive oil, drained, aked
1 avocado, cut into wedges
4 red radishes, trimmed, thinly sliced into rounds
350g tomato medley mix, halved
1/2 cup fresh basil leaves
1/4 cup chopped pecans

METHOD

Step 1: Preheat oven to 160C/140C fan-forced. Line two large baking trays with baking paper.
Step 2: Place kale and 1/2 the oil in a large bowl. Using hands, toss un l kale is well coated. Place
kale in a single layer on prepared trays. Sprinkle with garlic salt. Bake for 25 minutes or un l kale
is crisp. Cool completely.
Step 3: Whisk vinegar, mustard and remaining oil in a small jug. Add onion. Season with salt and
pepper. Place beans, tuna and the mustard dressing in a medium bowl. Toss well to coat.
 Step 4: Arrange kale chips, bean mixture, avocado, radish, tomato and basil on a serving pla er.
Drizzle with remaining dressing. Sprinkle with pecans. Serve.
Mains - 4 mains

Meatball and Tabouli Wraps - 3100 kJ

h p://www.taste.com.au/recipes/meatball-tabouli-wrap/3a8e3cf4-c31b-4d66-8206-e0
7a33e1b59c?r=recipes/nutri oninforma on&c=9fa581e4-1ed8-464a-bb96-60cf237d5b2
1/Nutri on%20informa on
Avocado pesto pasta with hot-smoked salmon - 3123 kJ
h p://www.taste.com.au/recipes/avocado-pesto-pasta-hot-smoked-salmon/791d7fcf-2
c43-4b48-afe5-04d6813abf36
Mango, avocado & macadamia salad - 4228 kJ
h p://www.taste.com.au/recipes/mango-avocado-macadamia-salad/3d7d7245-ba3d-4f
7b-b2e6-9658123 5e
Dessert - 3 desserts
Green goodness Sundae - 2138 kJ
h p://www.taste.com.au/recipes/green-goodness-sundae/x2RFqZTD
Dairy-free chocolate avocado ice-cream - 2151 kJ
h p://www.taste.com.au/recipes/dairy-free-chocolate-avocado-ice-cream/Rf6bZI89?r=
recipes/nutri oninforma on&c=9fa581e4-1ed8-464a-bb96-60cf237d5b21/Nutri on%2
0informa on