Sprout is a hands-on, totally interactive healthy cooking school and health studio run by Accredited

Practising Dietitian and personal trainer Themis Chryssidis and celebrity cook Callum Hann.

Sprout Health Studio brings together a group of highly skilled allied health professionals focused on

delivering a collaborative approach to healthcare using the most up to date and evidence based research

available.

Sprout Cooking School is dedicated to reacquainting Australians with their kitchens and helping them to

realise how easy it can be to prepare quick, easy and healthy meals for the family.

We love food and showing everyone how easy it can be to enjoy fresh, flavoursome and healthy dishes! Our

classes are fun, relaxed and informative and cater for people of all skill levels and all dietary requirements.

Our goal is to inspire people of all ages to cook and take control of their health.

At Sprout we believe that the best way to learn is by giving it a go, so participants at our classes don’t just

watch us cook but they also cook all of the demonstrated dishes from start to finish, and then at the end we

enjoy a delicious meal together, of course!

We are super excited to be a part of the DAA’s Australia’s Healthy Weight Week and can’t wait to show all

Australians how easy it is to enjoy healthy food. We hope you like the recipes and we would love to hear

about you trying them at home! Leave as a message on Facebook or @sproutcooking on Twitter.

Happy Cooking!

Themis and Callum

Australia’s Healthy Weight Week is an initiative of the Dietitians Association of Australia and is all about

getting the right advice and support for those looking to be a healthy weight – and who isn’t?

Being a healthy weight helps minimise your risk of lifestyle-related conditions, such as type 2 diabetes, heart

disease and some types of cancer – but most importantly, it helps you to feel your best and live life to the full.

And the good news is it’s never too late to start!

For 10 years now, Australia’s Healthy Weight Week has been inspiring Australians to make simple changes

towards smart eating. A great place to start is cooking at home and choosing the right portions.

Research shows that cooking at home is one way to pack a punch when it comes to keeping your weight in

check and improving your health (and that of your family). At home you have control over what goes into

your meal and how much you serve up. And healthy home cooking can be quick, easy and cost-effective!

The Dietitians Association of Australia has teamed up with Sprout Cooking School (award-winning celebrity

cook, Callum Hann, and APD, Themis Chryssidis) to bring you this bumper collection of quick and healthy

recipes. They are some of our favourites and lots of new recipes to keep you cooking at home.

The key to healthy home cooking is being prepared. Plan meals for the week, make a shopping list and you’re

ready to go.

We encourage you to visit healthyweightweek.com.au for more tips and tools to inspire you towards a

healthier weight and lifestyle.

From lamb with ratatouille and mint pesto, to mushroom,

eggplant and chickpea laksa, to our favourite banana ice-cream

with oat crumble . . . we hope you’ll agree that healthy eating

just became a whole lot easier! Enjoy.

Liz Kellett FDAA

President

Dietitians Association of Australia

During Australia’s Healthy Weight Week, track what you eat by downloading the free app for iPhone, Easy Diet Diary. When you cook any of the delicious Everyday Healthy recipes, you’ll find them in Easy Diet Diary, ready for you to log as part of your food intake.

Method:1. Heat 1 tablespoon olive oil in a large pot. Add the onion, squash and zucchini. Cook for 3-4 minutes, stirring

occasionally, until softened. Add the chilli, garlic, capisum and fennel seeds. Cook for a further minute before adding the passata. Bring to the boil, turn down heat to medium and simmer for 15-20 minutes or until ratatouille thickens slightly.

2. Meanwhile, make the mint pesto. Combine mint (reserve a few leaves for serving), basil, lemon zest and juice, pine nuts, garlic and olive oil in a food processor. Blend until finely chopped.

3. Heat a heavy based frying pan over high heat with remaining ½ tablespoon oil. Add lamb and cook for 2-3 minutes each side or until cooked to your liking. Remove from pan, allow to rest then slice thinly.

4. Divide ratatouille and quinoa between serving bowls. Top with lamb, pesto and reserved mint leaves to serve.

Ingredients:1½ tablespoons extra virgin olive oil1 brown onion, diced3 squash, diced1 zucchini, diced 1 long red chilli, finely sliced4 cloves garlic, finely sliced1 red capsicum, sliced1 yellow capsicum, sliced1 tablespoon fennel seeds700g jar tomato passata 2 x 200g lamb backstraps or leg steaks2 cups cooked quinoa, to serve

Mint Pesto:1 bunch mint, leaves picked1 bunch basil, leaves pickedZest and juice of two lemons¼ cup pine nuts, toasted1 clove garlic1 tablespoon extra virgin olive oil

SERVES 4

Not only is this lamb dish accompanied with a great range of colourful vegetables, one serve will have men sorted for their daily iron needs. Women – you’re more than a third of the way there.

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Lamb with pesto &TOMATO, ZUCCHINI ANDCAPSICUM RATATOUILLE

Nutrition Tip

with yoghurt sauce and purple slaw

CAJUN CHICKEN BURGER

Method:1. Stir together the yoghurt, mustard and dill. Set aside for serving.

2. Heat the olive oil in a non-stick frying pan. Coat the chicken with paprika and cumin. Add skin side down and cook for 2-3 minutes each side or until done to your liking. Remove from pan.

3. Meanwhile, combine rocket, spring onions and zucchini ribbons and drizzle over olive oil and lemon juice.

4. Combine the ingredients for the slaw, top with sesame seeds and set aside.

5. Spoon a little yoghurt onto each burger bun. Cut each chicken tenderloin in half and place on yoghurt. Top with rocket salad and serve with side of purple cabbage slaw.

Ingredients:½ cup low fat thick Greek yoghurt2 tablespoons seeded mustard¼ cup chopped dill1 tablespoon extra virgin olive oil, plus 1 tablespoon extra4 x chicken tenderloin fillets1 tablespoon paprika1 tablespoon ground cuminLarge handful rocket3 spring onions, finely sliced1 zucchini, shaved into wide ribbons with a vegetable peelerJuice of half a lemon4 x medium sized whole grain burger buns, halved, to serve

Purple cabbage slaw⅛ purple cabbage, finely sliced 2 radishes, halved and sliced 8 snow peas, sliced 1 teaspoon sesame seeds 1 tablespoon extra virgin olive oil Juice of half a lemon

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SERVES 4

Nutrition TipThis recipe is a great source of lean protein and will be a hit for the whole family!

SERVES 4

Method:1. Heat a large wok or frying pan over medium high heat. Add the macadamias and toast for 1-2 minutes or until golden

brown. Tip into a small bowl and allow to cool. In the same wok or pan add the olive oil, shallots, mushrooms, ginger, garlic, chilli and lemongrass. Cook, stirring, for 1-2 minutes or until fragrant.

2. Add the fish sauce or light soy, brown sugar and turmeric. Stir to dissolve, then add coconut milk. Bring to the boil, turn down heat and cook for 1-2 minutes or until the mushrooms are tender.

3. Stir in bok choy, baby spinach and the chickpeas. Divide noodles between serving bowls and spoon over laksa. Top with toasted macadamias, bean sprouts and lime to serve.

2 tablespoons macadamia nuts, roughly chopped1 tablespoon extra virgin olive oil3 shallots, finely sliced4 portobello mushrooms, sliced 1cm thick1 thumb-sized piece ginger, grated or finely chopped3 cloves garlic, finely sliced1 long red chilli, finely sliced1 stick lemongrass, bruised2 tablespoons fish sauce or light soy1 tablespoon brown sugar

2 teaspoons turmeric400ml can low-fat coconut milk3 bok choy, quartered2 cups baby spinach200g dried chickpeas (cooked according to instructions) or 400g can chickpeas, rinsed and drained 150g rice noodles, cooked, to serve1 cup bean sprouts, to serveLime wedges, to serve

Ingredients:

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Mushroom, baby spinachAND CHICKPEA LAKSA

Nutrition TipTry this veggielicious dish for Meat-free Monday! Packed with more than half your daily serves of veg, it will satisfy even the biggest meat lover.

Ingredients: 2 eggplants, halved and scored in a criss-cross pattern2 zucchinis, halved and scored in a criss-cross pattern1 tablespoon extra virgin olive oil, plus one tablespoon extra ¼ cup balsamic vinegar2 tablespoons capers, roughly chopped2 tablespoons Cornichons, roughly chopped1 clove garlic, finely grated

1 bunch flat leaf parsley, roughly choppedJuice of a lemon4 x 120g fillets white fish such as snapper or barramundi1 shallot, sliced as thinly as possible6 tomatoes, cut into wedges1 bunch basil, leaves picked

Method1. Preheat oven to 200C. Place eggplant and zucchini slices on a lined oven tray. Drizzle with one tablespoon olive oil and

balsamic vinegar. Transfer to the oven and roast for 20-25 minutes or until golden brown and tender. Slice eggplant and zucchini into large chunks.

2. Combine half the capers, cornichons, garlic, parsley, half the lemon juice and remaining one tablespoon olive oil in a small bowl and stir to combine.

3. Place remaining one tablespoon oil into a wide frying pan over high heat. Add fish, skin side down and cook for 1-2 minutes or until skin is crisp. Turnover, cook for a further 10 seconds or until fish has just cooked through. Remove from heat.

4. Combine shallot, tomatoes, basil and remaining capers in a bowl. Toss to combine.

5. Divide balsamic eggplant and zucchini between serving plates. Top with tomato salad, fish and serve with salsa verde.

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salsa verde saladWHITE FISH WITH

SERVES 4

Nutrition TipDidn’t think fish was a good source of protein? Think again. This deceptively easy recipe will impress your dinner guests.

CambodianBEEF STIR FRY 1 tablespoon extra virgin olive oil3 cloves garlic, finely sliced½ long red chilli, finely sliced2 tablespoons minced lemongrass½ bunch coriander, leaves picked, stems finely sliced⅓ cup roasted unsalted peanuts, roughly chopped ½ teaspoon turmeric powder400g beef sirloin, porterhouse or fillet, cut into thin strips

1 green capsicum, sliced½ brown onion, sliced thinly2 cups green beans, halved2 cups snow peas1 ½ tablespoons fish sauce1 tablespoon brown sugar⅓ cup reduced-fat coconut milk3–4 cups steamed brown rice, to serve

Method1. Heat a wok or large frying pan over high heat. Add olive oil then garlic, chilli, lemongrass and coriander stems. Reserve

coriander leaves for serving. Stir in ¾ of the peanuts and turmeric. Once fragrant and starting to change colour (1–2 minutes) add beef and onion. Cook until beef turns brown, then add capsicum, green beans and snow peas.

2. Give the wok a good toss around, then stir in the fish sauce, brown sugar and coconut milk. Continue cooking until the beef is cooked and the vegetables soften slightly.

3. Serve the stir fry in the middle of the table with steamed rice, topped with the coriander leaves and remaining peanuts.

SERVES 4

Ingredients:

Powered by: Nutrition TipStir-fry is a quick and easy option to have as a standby weeknight meal. Getting your lean protein in doesn’t need to be saved for your Sunday roast. Watch this go from wok-to-table in no time.

Method:1. Place rice in a small saucepan, cover with hot water and bring to the boil. Reduce heat to a simmer and cook for 18-

25 minutes or until tender. Stir through spring onion, currants, cherry tomatoes, two tablespoons of vinegar and baby spinach.

2. To make the chimichurri finely chop the basil (reserve ¼ bunch leaves for serving) and combine in a bowl with two teaspoons of cumin, olive oil and remaining two tablespoons of red wine vinegar. Set aside to serve.

3. Rub remaining cumin and the allspice over the chicken. Heat a large frying pan with one tablespoon of olive oil. Cook over high heat for 2-3 minutes each side or until golden and just cooked through. Remove chicken from pan and add asparagus, chilli and garlic. Cook for 2-3 minutes or until asparagus is bright green and lightly charred.

4. Serve chicken and asparagus on rice with chimichurri to top.

CHIMICHURRI AND BROWN RICE

Allspice chicken with

¾ cup brown rice4 spring onions, finely sliced2 tablespoons currants2 tablespoons red wine vinegar, plus 2 tablespoons extra2 cups baby spinach1 punnet cherry tomatoes, halved1 bunch firmly packed basil leaves 2 teaspoons ground cumin, plus 1 tablespoon extra

1 tablespoon extra virgin olive oil, 1 tablespoon extra2 teaspoons allspice2 teaspoons extra virgin olive oil8 chicken tenderloins (or 2 chicken breast fillet, sliced 1.5cm thick)2 bunches asparagus1 long red chilli, finely sliced3 garlic cloves, finely sliced

Ingredients:

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SERVES 4

Nutrition TipAdd some spice to your life with this chicken recipe – quick to whip up and packed with protein to leave you feeling satisfied.

Method:1. To make the sauce, pour olive oil into a large non-stick frying pan over high heat. Add onion and garlic and cook until

translucent, stirring occasionally. Stir in the zucchini, chilli and smoked paprika. Cook for a further minute then stir in passata. Simmer for 10-15 minutes or until sauce has reduced and thickened slightly.

2. Combine the ricotta, egg, grated parmesan, flour, and nutmeg in a medium bowl and use a wooden spoon to beat together. Roll tablespoons of the mixture into balls, roll in a little extra flour, then cook gnocchi in a saucepan of boiling water for 3-4 minutes or until gnocchi balls firm up and float to the surface. Remove gnocchi with a slotted spoon.

3. Carefully place the gnocchi into the pan with the zucchini sauce. Toss together cucumber, onion, avocado, grapes, olive oil and vinegar in a large bowl. Divide gnocchi and salad between plates then tear over parsley leaves to serve.

Ingredients:

400g firm ricotta cheese2 eggs¼ cup grated parmesan cheese2 tablespoons plain flour, plus extra, for dusting½ teaspoon grated nutmeg2 lebanese cucumbers, cut into bite sized pieces½ red onion, finely sliced1 avocado, diced ½ cup grapes, halved1 tablespoon extra virgin olive oil2 tablespoons white wine vinegar¼ bunch parsley, leaves picked

Sauce:1 tablespoon extra virgin olive oil½ brown onion, diced4 cloves garlic, finely sliced2 zucchinis, diced1 long red chilli2 tablespoons smoked paprika700g jar tomato passata

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Ricotta gnocchi withSMOKEY ZUCCHINI AND TOMATO SAUCE

SERVES 4

Nutrition TipThis is a fresh take on a classic comfort food. Our ricotta gnocchi won’t leave you feeling sluggish, plus it’s full of veggies, providing a third of your daily fibre intake per serve.

Method:1. In a small bowl, stir together yoghurt, mustard and lemon zest. Set aside to serve.

2. Heat a heavy based frying pan over high heat. Add one tablespoon of olive oil and the pork. Cook for 3-4 minutes each side or until golden brown. Remove from the pan and allow to rest before slicing. In the same pan, add the sweet potato and cook for 4-5 minutes or until tender. Remove from pan and add beans, cherry tomatoes and garlic. Cook, stirring, for 1-2 minutes or until the beans are bright green and the garlic has softened. Remove from heat and add to sweet potato.

3. Combine fennel, apple, basil, lemon juice and remaining one tablespoon of olive oil in a bowl. Spoon yoghurt sauce onto serving plates, top with beans and pork. Divide salad between plates and serve.

1 sweet potato, cut into 1cm dice½ cup low fat thick Greek yoghurt2 tablespoons seeded mustardZest and juice of a lemon1 tablespoon extra virgin olive oil, plus one tablespoon extra2 x 200g pieces pork fillet2 cups green beans, topped and tailed

1 punnet cherry tomatoes, halved3 cloves garlic, sliced1 fennel bulb, finely sliced1 Granny Smith apple, julienned1 bunch basil, leaves picked

SERVES 4

Ingredients:

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Pork fillet withWHOLEGRAIN MUSTARD YOGHURT

Nutrition TipThis lean mean fighting fillet is the perfect fuel after a weekend sporting game. Mix up your protein and try some pork.

Ingredients:

1 Lebanese cucumber, diced1 avocado, flesh scooped out and diced3 spring onions, sliced finely on an angleJuice of a lime1 tablespoon canola oil4 portobello mushrooms, sliced thinly2 cobs corn, kernels sliced off8 wholemeal tortillasFresh coriander leaves, to serve

Beef chil li1 ½ tablespoon canola oil500g lean beef mince2 long red chillis, sliced1 red onion, diced2 medium red capsicum, deseeded, diced4 cloves garlic, peeled, finely sliced3 teaspoons paprika2 x 400g can chopped tomatoes

Method1. First, make the beef chilli. Heat canola oil in a large pan over medium-high heat. Add beef mince and allow it to brown

without stirring too often. Once beef has browned, add the chilli, onion, capsicum and garlic. Stir until onion becomes translucent. Stir in paprika and tomatoes. Cook for 10–15 minutes or until sauce has thickened and slightly darkened in colour.

2. Combine cucumber, avocado, spring onions, and lime juice. Set aside to serve.

3. Heat a frying pan over high heat with the canola oil. Add mushrooms and cook, turning only once or twice, until golden on both sides. Add corn kernels, stir and cook for a further minute before removing from heat.

4. Spoon some of the beef chilli over the tortillas, top with mushroom and corn mixture, avocado salsa and coriander leaves. Serve immediately.

MAKES 8

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with Mushrooms & CornBEEF CHILLI TACOS

Nutrition TipGet your hands stuck into this mid-week Mexican feast. Sweetened with the addition of mushrooms and corn – providing a good whack of fibre to boot.

2cm piece ginger1 bunch coriander, leaves picked, stems and roots reserved2 x 200g chicken breasts1L reduced-salt chicken stockJuice of a lemon1 tablespoon salt reduced soy sauce1½ tablespoons brown sugar1 teaspoon sesame oil

2 cucumbers, julienned or grated2 small carrots, julienned or grated¼ Chinese cabbage, core discarded, leaves sliced as thinly as possibleLarge handful snow peas, sliced as thinly as possible, on an angle1 bunch mint, leaves pickedHandful bean sprouts¼ cup roasted cashews, roughly chopped

Method1. Trim ginger and place the off cuts in a large saucepan with the coriander stems and roots. Grate the remaining ginger

finely and reserve for the dressing. Pour the stock into the saucepan. Bring to the boil then add chicken. Return to the boil, then immediately reduce heat down to a very gentle simmer (you just want the odd bubble). If the water is boiling, the chicken can become a bit tough. Cook for 15–20 minutes or until chicken is just cooked through. Remove from heat and allow chicken to stand in the stock for 5 minutes. Remove chicken and shred the meat. Reserve stock for another recipe, it also makes a delicious light soup base.

2. To make the dressing, whisk together the grated ginger, lemon juice, soy sauce, brown sugar and sesame oil in a small bowl.

3. Combine coriander leaves, cucumber, carrot, Chinese cabbage, snow peas, mint, bean sprouts and cashews in a large bowl. Toss through dressing. Gently mix through the shredded chicken, divide between bowls and serve.

Ingredients:

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with Chinese cabbage coriander & sesame

POACHED CHICKEN SALAD

SERVES 4

Nutrition TipLearning how to poach chicken is skill that will change your everyday meals. The lean protein base can be transformed by mixing up the trimmings. Try the fresh Asian flavours in this dish tonight.

Ingredients1 tablespoon extra virgin olive oil4 x 120g tuna steaks1 avocado, thinly sliced1 yellow peach, thinly sliced1 cup bean sprouts4 spring onions, finely sliced on an angle2 Lebanese cucumbers, diced2 radishes, thinly sliced1 cup of snow peas, thinly sliced diagonally1 bunch mint, leaves pickedJuice of 2 limes

Method:1. Heat a large frying pan over heat with the oil. Add the tuna steaks and cook for 1 minute each side or until

golden brown on each side but still rare in the middle. Remove from pan and allow to cool. 2. Combine avocado, peach, cucumber, bean sprouts, spring onion, radish, snow peas, mint leaves and lime juice

in a large bowl and toss to combine.3. Slice tuna thinly. Divide salad between serving bowls, top with tuna and serve.

avocado peach and mint salad RARE TUNA WITH

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SERVES 4

Nutrition TipImpress your guests with the great summer tastes and flavours in this dish. Tuna is full of a good dose of healthy fats.

Method:1. Stir all tahini dressing ingredients together and set aside for serving.

2. Heat a frying pan over medium-high heat. Add sesame seeds, coriander seeds and fennel seeds and toast until lightly golden and fragrant. Add ground cumin and salt, then tip into a small food processor or use a mortar and pestle and crush to form a coarsely ground dukkah.

3. Place cous cous in a bowl and pour over one cup of boiling water. Allow to sit for 2–3 minutes or until water has been absorbed, then stir in spinach leaves, capsicum, orange segments, currants, most of the mint (keep a little for serving), pistachios and lemon juice.

4. Coat the lamb with the dukkah. Heat canola oil in a non-stick pan over medium-high heat and add the lamb. Cook until golden brown on both sides and done to your liking. Remove lamb from pan and add the pumpkin. Cook, stirring occasionally for 3–4 minutes or until pumpkin is tender and golden.

5. Stir pumpkin through cous cous. Spoon cous cous onto a large serving platter. Top with lamb and drizzle with tahini dressing. Top with remaining mint leaves and serve.

SERVES 4

2/3 cup wholemeal cous cous 1 cup spinach leaves¾ cup roasted capsicum, peeled and sliced2 oranges, cut into segments2 tablespoons dried currantsHandful mint leaves, torn¼ cup pistachios, roughly choppedJuice of half a lemon8 lamb cutlets1 tablespoon canola oil½ butternut pumpkin, diced

Tahini dressing⅓ cup low-fat Greek yoghurt 2 teaspoons tahini1 teaspoon honeySqueeze of lemon juice

Dukkah2 tablespoons sesame seeds2 tablespoons coriander seeds1½ teaspoons fennel seeds2 teaspoons ground cumin

DUKKAH CRUSTED LAMB with Cous Cous Salad & Tahini DressingIngredients:

Powered by: Nutrition TipDon’t be fooled by its fancy name – boost your iron intake and your confidence in the kitchen with this take on a Middle Eastern favourite.

Method:1. For the honey syrup, peel the zest of the lemon half and place in a small saucepan. Squeeze in juice, add remaining

ingredients (reserving two sprigs of thyme) and gently bring to a simmer, stirring until the sugar has dissolved. Allow to cool slightly for the flavours to infuse. Strain.

2. Lay apricots cut side down into a hot pan (the BBQ works well here too) and cook until warmed and charred. If short on time, skip this step and use the freshly halved apricots, as they are.

3. Stir together the ricotta and rosewater and spoon into apricot halves. Place on a serving plate, drizzle over a little syrup and serve topped with chopped pistachios and extra thyme leaves.

SERVES 4

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Apricots with ricottaAND HONEY SYRUPIngredients:

15 medium sized apricots, halved, stones removed250g tub ricotta2 teaspoons rosewater, to taste¼ cup pistachios, chopped, to serve

Honey syrup1 lemon 100g honey 2 tablespoons sugar 50ml water 2 cinnamon quills 2 teaspoons vanilla bean paste 10 sprigs thyme

Nutrition TipThought fruit was boring? Think again! Choose apricots for this twist on a classic fruit dessert and you’ll get almost half your daily Vitamin C!

Ingredients: 2 bananas, peeled, thickly sliced and frozen in a plastic bag or container2 tablespoons low-fat milk1 tablespoon unsalted peanut butter¼ cup plain flour1 tablespoon extra virgin olive oil1 tablespoon caster sugar¼teaspoon ground cinnamon2 tablespoons rolled oats½ punnet strawberries, quartered¼ bunch basil, leaves picked

Method:1. Combine flour and olive oil in large bowl. Use your fingertips to rub the oil into the flour until it resembles breadcrumbs.

Stir in sugar, cinnamon and oats. Cook crumble in a hot dry frying pan, stirring constantly, until golden. Put aside to cool.

2. To make the instant choc banana ice cream, combine frozen banana, milk and peanut butter in a food processor and blend until smooth and creamy. Scrape the mixture down with a spatula if there are any lumps and blend briefly again.

3. Serve banana ice cream with strawberries and top with oat crumble and basil leaves

SERVES 4

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SERVES 4

ice cream and oat crumbleINSTANT PEANUT BANANA

Nutrition TipWondered what to do with your ripe bananas? This is a great way to get a second serve of fruit into your day, while using up what’s left in the fruit bowl. Problem solved.

Australia’s Healthy Weight Week 2017 is an initiative of the Dietitians Association of Australia

This recipe book proudly supported by

An Accredited Practising Dietitian (APD) is your nutrition coach – they can tailor an eating plan to your individual lifestyle and support and motivate you to make changes for life. Call, toll free, 1800 812 942 or visit ‘Find an APD’ at daa.asn.au to contact your local APD. ©2016 Dietitians Association of Australia ABN 34 008 521 480. This cookbook is protected by copyright. One copy of this cookbook may be downloaded for free for personal use from the website healthyweightweek.com.au. We encourage you to share this cookbook and images online and via social media. Please acknowledge DAA and Sprout in posts and direct people to healthyweightweek.com.au for recipe ingredients and method. Enquiries should be directed to nationaloffice@daa.asn.au

Why not enter our #AHWW2017 #CookingChallenge on Instagram using one of these recipes or a favourite dish? Follow @dietitians_association_aus to find out how you could win a cooking class in Adelaide with Sprout!