Ingredients
Ingredients
• ½ avocado
• 2 tablespoons smooth ricotta
• 1 egg yolk
• 1 slice bread (remove crusts)
• 1 table milk
Method
Method
Mix well and serve
FRUIT
COMPOTE
(with yoghurt)
Method
Cut toast length ways into
fingers or use a cookie cutter
to make shapes. Soak bread in
egg, milk mixture. Fry in
medium pan until golden.
Ingredients
Ingredients
•
•
•
•
•
•
•
•
•
•
•
1 apple peeled and chopped
1 pear peeled and chopped
3 dried apricots
2 prunes
½ cup water
Plain yoghurt
Place all ingredients in microwave proof container and
cook on high for around eight minutes or until soft. Blend
all ingredients and cool. Mix three spoonfuls of fruit mix
with one tablespoon of plain yoghurt. Note: for storage place
spoonfuls of fruit into an ice cube tray and freeze. Cubes can
be thawed and mixed with yoghurt when needed.
FRENCH
TOAST
STICKS
nosh magazine
CHEESY
AVOCADO
2 large potatoes, peeled and chopped
150g pumpkin, peeled and chopped
1 zucchini, chopped
100 g lean beef mince
Plain yoghurt
BEEF AND
VEGETABLES
Method
Place chopped vegetables in microwave safe container with
½ cup water and cook on high for 8 to 10 minutes until soft.
In pan, cook mince in small amount spray oil until just
cooked. In bowl, add mince and vegetables together and
blend to desired consistency. Place tablespoonfuls into ice
cube trays and freeze for later use. Thaw three cubes and
add two tablespoons of natural yoghurt. Mix well.
Kate DiPrima, APD
Learn more about Kate: website | profile
Kate is an Accredited Practicing Dietitian in private practice with over 17 years’ experience. As a mother of two, Kate has a passion for the health of
families. Kate found that having children enriched her life, and enabled her to experience first-hand the difficulties and pressures of finding and
providing healthy interesting meals for the younger members of the family.
www.n4foodandhealth.com
11