Be KIND Lunchbox!

Parents have so many pressures on them when raising kids and the pressure around lunchboxes seems to be another stress…

Best Tips for Cooking for 1 or 2

So, the kids have finally left home! You now have some well earnt quality time with your partner (or quality “me” time). Here are some tips to for cooking for 1-2 people and to keep you motivated to cook!

Create a meal plan and shopping list:

Plan out your meals for the week, so when you go to the shops, you only have to go once! This saves time and money! Then at the end of the week, when we have left over veg, let’s make use of this. Make a stir-fry and cook up all the vegetables. Or make a coleslaw by grating left over apple, the broccoli stem, or literally any vegetable left over and drizzle over some lemon, olive oil, bit of salt and pepper and you have the world’s best slaw! All about minimising food wastage. 

Look for smaller portions or portions that keep:

  • Freezer veg options, fresh part of supermarket already prepared veg, ½ loaf of bread or put it in the freezer
  • Buy a new cookbook or look for recipes specifically for one or two
  • Trade meals with a friend – nothing tastes better than a meal you didn’t have to cook yourself!

When cooking, cook a little extra for later!

When you are in the mood for cooking, using recipes that are for 3-4 people are still perfect as freezing the leftovers gives you an easy lunch or dinner when you are too tired or too hungry to cook. The best suggestion is to cook the rice/pasta fresh and to only freeze the sauce (as the rice and pasta can go mushy and undesirable). Making sure you at least have 3 different types of meals in the freezer gives you some options to choose from. Just remember to label the containers and date them so you remember what the container actually has inside and how old the food is!

Babysitting? Get the grandkids involved in the cooking!

On a day when you have the grandkids, why not bake a healthy oat bar together? This can be cut up and enjoyed together at morning or afternoon tea. Plus, kids love making a mess in the kitchen. What better way to improve their food literacy skills and to create memories they will cherish forever.

Written by Isabella Boccalatte 

Winter Recipes

Winter Recipes!


Now that the weather is cooking down we thought it would be a good time to give show you some winter warmer recipes, that not only warm you from the inside out, but are loaded with immune boosting foods!



Grilled vegetable meatball pasta

Serves 4




               1 zucchini

               1 capsicum

               3 large mushrooms

               1 red onion

               3 cloves of garlic

               1 packet masterfoods Tuscan meatball sauce

               1 can diced tomatoes

               Olive oil

               Mixed herbs


               500g lean beef mince

               1/3 cup bread crumbs (or 1 slice bread blitzed)

               1 egg



1.              Slice red onion, zucchini and capsicum into strips. Coat in olive oil salt and pepper and mixed herbs. On a bbq or in a grill pan cook veg until charred and soft.

2.              Chop all charred veg into a medium dice.

3.              In a large sauce pan heat some oil and brown off crushed garlic.

4.              Add to the sauce pan chopped roasted veg, Tuscan sauce and diced tomatoes. Fill up empty can of diced tomatoes half way with water and add to pan. Leave this to simmer.

5.              In a large bowl, mix together all meatball ingredients.

6.              Roll mince mixture into 16 meat balls, place in the simmering tomato sauce.

7.              Cook for around 20 minutes or until meatballs are cooked through, turning balls every couple of minutes.

8.              Serve with any pasta you like and optional extra veg and parmesan.




Chille Con carne/ Mexican burrito bowl

Serves 4



500 grams lean mince

1 tin peeled tomatoes (440g)

½ cup fresh mushrooms

1 zucchini (grated)

1 small red capsicum

2 medium onions

1 can mexi – beans or red kidney beans (drained) (440g)

2 cloves garlic

½ teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 cup beef stock

2 tablespoons tomato paste

1 jar salsa or taco sauce



1. Spray large frying pan/pot with oil and lightly sauté chopped onions & garlic for 5 mins.

2. Add mince and cook for 10 minutes. Add the tomatoes, stock, herbs, and chopped vegetables. Simmer on low heat for 15 minutes.

3. Add taco sauce, drained beans and tomato paste, and flavour as desired with extra chilli sauce or powder. Serve with grated cheese, avocado and optional pita chips.


Thai chicken noodle soup


Serves 4



500g chicken thigh (trimmed of all the fat and cut into strips)

1 x onion

1 tsp oil

½ jar thai red curry paste

1 cup coconut milk

500ml chicken stock

3 x bok choy bulbs

1 x head broccoli OR 1 x bunch broccolini (chopped into bite size pieces

½ bag bean shoots

1 cup snow peas

200g vermicelli noodles




1.    In a large fry pan, heat thai red curry paste until becomes fragrant – after around 1 minute add chicken and continue to stir fry.

2.    Add onion and all other vegetables and stir fry for 1 minute. Keep some bean shoot for the top.

3.    Add coconut milk and stock and let simmer.

4.    In a large bowl, place dry vermicelli noodles and cover with boiling water – stand for 5 minutes.

5.    Add noodles to fry pan, and stir through.

6.    Serve with extra bean shoots on top and some fresh lime wedges.

Make sure to send through any photos of you at home using these recipes. Happy Cooking!