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Supermarket Swap: Party Swaps!

Supermarket Swap: Party Swaps!

supermarket swap clean fairy bread

Supermarket Swap: Party Swaps!

WORDS: Nabula Brdar

There is nothing better than the food at a kid’s birthday party, right?

But did you know you can still let the kids enjoy a treat, without loading them with artificial colours and flavours? 

Because we all know the behaviour that can follow those ‘treats’.

 Try a clean version of the famous classic, Fairy Bread. These simple swaps will reduce the amount of additives the kids are consuming from 20 to 1.

 They will never know the difference!

Fairy Bread Swap

BREAD

Wonder Active Low Gi Soft White Bread 

Wheat flour, Water, Modified Tapioca Starch (1412), Defatted soy flour, Yeast, Wheat Gluten, Vinegar, Vegetable gum (412), Canola oil, Soy flour, Soy protein, Iodised Salt, Fermented Wheat Flour, Emulsifiers (481, 471, 472e), Vitamins (Thiamin, Folid Acid).

fairy bread swap 

Swap to:

Woolworths Extra Soft Loaf White (wholemeal is better, but we know white is the popular choice for fairy bread)

Wheat Flour, Water, Yeast, Wheat Gluten, Vegetable Oils (Palm, Canola), Iodised Salt, Yellow Pea Flour, Vitamins (Thiamin, Folate).

fairy bread swap 

BUTTER

Meadowlea

Vegetable oils 60% (containing 47% canola oil), water, salt, emulsifiers [471, 322 (from soy)], milk solids, preservative (202), food acid (270), natural colour (160a), vitamins A & D, natural flavour.

fairy bread swap

 

Swap to:

 Buttersoft

Pasteurised Cream (From Milk), Salt.

butter soft 

 

SPRINKLES

Dollar Sweets Sprinkles Magic 100s & 1000s

Sugar, Tapioca Starch, Colours (102, 110, 122, 123, 124, 133), Glazing Agent (903)

 

supermarket swap

Swap to:

 

Hopper Sprinkles 

Sugar, maize starch, maltodextrin, natural colours, curcumin, copper chlorophyllin, beetroot, paprika, spirulina.

hopperfoods.com.au

clean sprinkles

 

For more helpful SWAPS head to: 

@supermarket.swap

 

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Nutritious snacking and Nutreat Pro40

Nutritious snacking and Nutreat Pro40

nutritional snacking nutreat

Nutritious snacking and Nutreat Pro40

Let’s talk snacking. If you’re anything like us, snacking probably happens a lot in your household, by parents and children alike; someone is ALWAYS hungry.

In its truest definition, snacking refers to the consumption of food and or drinks outside of regular mealtimes. Snack foods and beverages can often be categorised as discretionary foods or high calorie items such as chips, biscuits, chocolates etc. However, snacking simply means to consume something between meals, regardless of whether the food or drink is considered healthy or not.

The main motivator behind snacking is often hunger, although people often snack when appealing foods are around or offered even when they’re not hungry. Other factors include environmental and social cues, time of day, food availability or scarcity and specialised diets such as diabetic and high energy, high protein diets.

nutreat

BENEFITS OF SNACKING

Regular snacking can have a big impact on your health. Snacking on discretionary food can lead to weight gain and other health problems, but healthy snacks can have great benefits. Positive benefits from snacking include increasing the nutrient intake of an individual’s diet, sustaining energy levels and assisting in post-exercise recovery.

Improving diet quality 

Certain snacks can help improve the quality of a diet. For example, the average Australian doesn’t meet the recommended dietary intake for fruits and vegetables, so serving fruit with yoghurt or vegetable sticks with dip as a snack can be an easy way to improve the nutrient density.

TIP: Nutreat Pro40 can be mixed into a smoothie or added to some protein balls as a quick on the go snack.

Post exercise recovery

A healthy snack post exercise can help to replenish stored energy and speed up muscle recovery. For optimal recovery, consuming a quality protein source with some carbohydrate is recommended within 15-30 minutes post exercise for enhanced glycogen renewal and fluid replacement. Eg. Yoghurt with banana or peanut butter on toast.

TIP: Nutreat Pro40 provides a quick and practical way to meet post exercise recovery goals.

For specialised diets

Including diabetics or for people who need to keep blood sugar levels stable. After eating a snack, blood sugar will rise and then decrease over time. Snacking between meals can prevent the blood sugar from dropping too low. Choosing a snack such as a small tub of low-fat yoghurt or cottage cheese on a wholegrain cracker will provide slow-release energy preventing fluctuation of blood sugar levels.

TIP: Nutreat Pro40 can benefit many people on specialised diets by improving the nutrient composition of snacks to provide slow-release energy.

Prevent overeating

Pre-preparing healthy snacks and having them readily available can help to prevent snacking on higher calorie discretionary foods or fast foods when that is all that’s available. Portion size is key here as it’s possible to consume increased calories in ‘healthy’ snacks too.

TIP: Nutreat Pro40 can easily be added to pre-prepared snacks to improve diet quality, sustain energy levels and curb cravings. For example a smoothie, pre-prepared protein balls, chia puddings, muesli bars, muffins and savoury breads.

nutreat

TIPS FOR HEALTHY SNACKING

  1. Amount to eat: For weight maintenance it’s recommended to eat snacks that provide approximately 200 calories and at least 10 grams of protein. This could be a boiled egg, a handful of raw nuts or a small tub of plain yoghurt.
  2. Frequency: The number of snacks you should consume per day depends on your activity level and meal size/calorie intake. For a very active person 2–3 snacks per day, whereas a more sedentary person may benefit from 0-1 snacks per day.
  3. Practicality: Keep convenient or pre-prepared snacks with you when you’re out and about to avoid snacking on less nutritious foods.
  4. Snacks to avoid: Highly processed, refined, sugary snacks will send your blood sugar high and give you a quick burst of energy, but you’ll probably feel hungrier an hour or two later

THE VERDICT ON SNACKING

A well-balanced diet can definitely include healthy snacks that provide a source of nourishing nutrients. It’s important to choose the right types and amounts of food to reduce hunger, keep energy levels stable and prevent overeating later on. If you are going to snack aim to choose highly nutritious, high protein options that keep you full and satisfied.

50% OFF NUTREAT EXCLUSIVE

For KIDDO readers, Nutreat has offered a 50% discount!

Enter code KIDDO at checkout and receive 50% off any Nutreat product!

nutreat.com.au/collections/all

For more information or to try Nutreat for your family: 

nutreat.com.au

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RECIPE: NUTREAT Scrambled Eggs

RECIPE: NUTREAT Scrambled Eggs

scrambled eggs protein

RECIPE: NUTREAT Scrambled Eggs

Nutreat Pro40 can provide a quick and easy way to help fill the gaps you might be worried about in your child’s every day diet.

For children following a specialised diet including vegetarian or vegan diets, for fussy eaters who just flat out refuse to eat meat, or parents looking for peace of mind that their children are getting all the vitamins and nutrients they need to grow up healthy and strong, this Nutreat Pro40 Scrambled Eggs for breakfast, lunch or dinner can help your family meet daily protein requirements.

1 scoop of Nutreat Pro40 has the intake equivalent of: 

  • Protein of 3 eggs
  • Energy of 2 slices wholegrain bread
  • Carbs of 1 potato
  • Vitamin D3 of 80g salmon
  • Calcium of 200g tub yogurt
  • Iron of 85g sirloin steak
  • Zinc of 1/2 cup baked beans

Nutreat Pro40 Scrambled Eggs

Ingredients

  • 4 scoops (160g) Nutreat Pro 40 powder
  • 8 eggs
  • 1/2 cup (125ml) full cream milk
  • 1 tablespoon (20g) butter
  • Salt and pepper to taste

Method

Stove top

  1. Whisk together Pro 40 powder, eggs, milk, salt & pepper
  2. Over gentle heat melt butter in saucepan & add egg mixture
  3. Lift & fold until all the mixture is cooked

Microwave

  1. Whisk together Pro 40 powder, eggs, milk, salt & pepper in a microwave safe bowl
  2. Cover bowl and microwave for 1 minute
  3. Remove and stir
  4. Repeat until cooked through

50% OFF NUTREAT EXCLUSIVE

For KIDDO readers, Nutreat has offered a 50% discount!

Enter code KIDDO at checkout and receive 50% off any Nutreat product!

nutreat.com.au/collections/all

For more recipes or information about protein supplementation for families:

nutreat.com.au

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RECIPE: Chocolate Mousse, toasted almond and berry tart

RECIPE: Chocolate Mousse, toasted almond and berry tart

chocolate mousse tart

RECIPE: Chocolate Mousse, toasted almond and berry tart

The Adelaide Central Market has shared with us this perfect Mother’s Day (or…let’s be honest, any day!) indulgence. With a toasted almond base, smooth dark and milk chocolate mousse filling, topped with seasonal berries, this is a sweet treat made for mum!

INGREDIENTS

Crust

2 cups raw almonds
1/4 cup golden caster sugar
60g unsalted butter, melted
1 tsp vanilla extract

Mousse

150 g good quality dark chocolate
150 g good quality milk chocolate
3 eggs (at room temperature)
¼ cup caster sugar
300ml pure cream

Topping

300 g mixed berries

METHOD

1. Preheat oven to 180°C (160°C fan-forced), lightly grease a 25cm round loose bottom fluted tart tin and line the base with baking paper.
2. Place almonds and sugar in a food processor, pulsing until mixture resembles a fine crumb.
3. Add melted butter and vanilla extract, pulsing until mixture is well combined and starts coming together.
4. Pour almond mixture into prepared tart tin, pressing firmly and evenly into the bottom and sides of the tin.
5. Place tart tin on a baking tray in preheated oven and bake for 15 minutes.
6. Remove the tart shell from oven and allow to cool completely.
7. For the chocolate mousse, pour boiling water into a large saucepan, about a quarter full and sit a large bowl on top, making sure the bottom does not touch the water.
8. Add chocolate, stirring occasionally until chocolate melts. Remove bowl from heat and allow to cool slightly.
9. Place eggs and sugar together in a large mixing bowl and beat with an electric mixer until thick and mousse like.
10. Add egg mixture to the melted chocolate, folding gently to combine.
11. In a large clean mixing bowl, whisk cream using an electric mixer until soft peaks form.
12. Add a third of the whipped cream to the chocolate mixture, folding gently to combine, to help loosen the mixture. Add remaining cream, folding gently until combined.
13. To assemble tart, spoon chocolate mousse into the cooled tart shell, spreading evenly with the back of the spoon.
14. Place in refrigerator and chill for 2 hours, to allow mousse to set.

To serve, top with fresh mixed berries.

For more Adelaide Central Market recipes: 
adelaidecentralmarket.com.au

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RECIPE: Caramelised pear and ginger crumble

RECIPE: Caramelised pear and ginger crumble

caramelised pear and ginger crumble

RECIPE: Caramelised pear and ginger crumble

With the cooler weather on its way, there’s no better time for a winter warming dessert – and it doesn’t get much more delicious than this caramelised pear and ginger crumble from the Adelaide Central Market.

INGREDIENTS

½ cup caster sugar
¼ cup verjuice
1 cinnamon stick
1 tbsp chopped glace ginger
6 Beur Bosc pears, peeled, cored & cut into chunks

CRUMBLE

125g plain flour
125g unsalted butter
125g brown sugar
¼ cup rolled oats
¼ cup shredded coconut
1 tsp ground ginger

METHOD

1. Preheat oven to 180°C (160°C fan-forced).
2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for 4 minutes, then remove from heat.
4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined & looks like coarse breadcrumbs.
5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

For more Adelaide Central Market recipes: 
adelaidecentralmarket.com.au

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RECIPE: Andy Allen’s Cauliflower Mac and Cheese

RECIPE: Andy Allen’s Cauliflower Mac and Cheese

mac and cheese masterchef

Andy Allen’s Cauliflower Mac and Cheese

MasterChef Australia alumni and season four winner, Andy Allen, is the epitome of what television’s greatest cooking show is all about. Before entering the competition as a MasterChef Australia contestant in 2012, Andy was an electrician, but would relish taking time after work to cook for whoever was home and hungry. On most weekends you could find him hosting a BBQ or lunch for mates, and it was a dare from one of those friends to apply for MasterChef Australia, which made him take the plunge.

It took being immersed in the MasterChef kitchen for Andy to realise how much he truly adored food, and that this was where his passion lay. After winning the coveted competition, he took stock of where he wanted to go with his new career, realising he had so much more to discover and desperate to push himself even further.

In 2020, Andy became a judge on MasterChef Australia and Junior MasterChef Australia alongside Melissa Leong and Jock Zonfrillo.

Andy’s love for food revolves around knowing where his produce comes from, being as sustainable as possible and making sure each dish is bursting with flavour.

Andy Allen Masterchef

Masterchef Australia S13, Episode 7

In tonight’s episode of MasterChef contestants will be required to master Massimo Buttura’s take on a classic Mac and Cheese dish! Masterchef Judge and former contestant (and winner) Andy Allen has shared with us his own Cauliflower Mac and Cheese recipe, which isn’t quite as difficult as the dish the contestants on the show will be attempting, as a fun option for families to try at home!

Andy Allen’s Cauliflower Mac and Cheese

cauliflower mac and cheese recipe

Ingredients

Half a head of cauliflower

1tbs extra virgin olive oil

30g unsalted butter

1 leek, white part only roughly diced

1 garlic clove, peeled and sliced

4 thyme sprigs, leaves removed from stems

500ml full cream milk

100g smoked cheddar

50g gruyere cheese

4 anchovy fillets

Juice of half a lemon

200g cooked macaroni pasta

10g chopped parsley

Salt and pepper to taste

Cauliflower crumb

6 or so reserved cauliflower pieces

20 Parmigiano reggiano, grated

10g breadcrumbs

2 thyme sprigs, leaves removed

Zest of half a lemon

Salt and pepper to taste

Method:

Pre heat your oven to 250 degrees.

Place a medium sized saucepan over a medium heat. Add the butter and olive oil and once they’re warm throw in the diced leek. Sweat the leek down, making sure you don’t colour, for 10 minutes or until soft.

Cut the cauliflower away from the core and cut into small florets about the size of a 20cm piece. Place two thirds of the florets onto a roasting tray, drizzle with a good amount of olive oil and season with salt and pepper. Place the tray into the preheated oven at 250 degrees and roast for 10 minutes. The cauliflower should be nice and caramelised and slightly charred when it’s done. Separate 6 or so of the smaller florets and set aside for the crumb on top. Once the cauliflower is cooked, change the oven setting to grill and reduce to 180 degrees.

While the cauliflower is in the oven, finely slice up the core of the cauliflower and the left over florets and add it to the softened leek along with the garlic, thyme leaves and milk. Bring the mixture to a simmer and let tick away for 20 minutes or until the cauliflower has softened. Stir in the anchovy fillets and then transfer the mixture to a blender and puree until smooth. Return the puree back to the saucepan and place over a low heat. Add the gruyere, smoked cheddar and stir until they’ve melted through the mixture. Season with salt, pepper and lemon juice.

Next pour the cauliflower and cheese puree over cauliflower florets and macaroni and stir through the chopped parsley. Check the seasoning before transferring it to your baking dish.

Mix all the ingredients together for the crumb and then scatter over the top of the mac and cheese mix. Place baking dish under the grill for 5-10 minutes or until the crumb on top is golden brown.

Watch Masterchef 7.30 weeknights on @Channel10AU and 10play on demand.

facebook.com/MasterChefAU
@masterchefau

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