With the Consumer Price Index skyrocketing a whopping 6% during the last 12 months across the country, Aussies are strapped for cash when it comes to prioritising a healthy diet.
The latest CSIRO Healthy Diet Score report – which estimates diet quality in compliance with the Australian Dietary Guidelines – reveals the average diet score was a low 55 out of 100, which is a decrease in health over the past eight years.
Budget-friendly yet nutritious recipes are as vital as ever, with State Government bodies such as Health + Wellbeing Queensland providing options and alternative recipes for individuals, families and anyone who needs to save a dollar!
From mouth-wateringly fresh tacos to hearty hashbrowns, zesty cauliflower rice and more, Health + Wellbeing Queensland has got you covered with recipes to fill you up without leaving your bank account in the negative.
Here are four you need to try that will soon become firm, family favourites:
Using a variety of veggies to help you reach 5 servings a day, these veggie hashbrowns by Karen Stafford are packed with a range of nutrients, plus it’s a great recipe to get the kids involved.
Served with sliced avocado and wholegrain toast, this recipe is a great breaky meal – the fritters can be made ahead of time and enjoyed all week; they can also be frozen.
Combining the fritters with wholegrain toast and avocado gives you a well-balanced breaky with protein, good-quality carbs and healthy fats for a nutritious start to the day.
This dish is vibrant in colour, flavour and texture, a great lunch, game-day snack, or kid-friendly meal makes this dish an all-round winner.
Baked sweet potato slices are a healthier option for making nachos than corn chips. If you wash and dry sweet potato well, you can leave the skin on, which adds more fibre to your meal.
Mix up your topping ingredients by adding favourites like shredded capsicum, grated carrot, black olives or jalapeños.
It’s tacos any day when they’re this good - bright, tasty and full of the good stuff, these guys will entice the fish fence-sitters!
Mix up the vegetables used in this recipe to include what you have available and what’s in season – corn, capsicum, avocado and canned beans would also work well in the salsa.
You can also mix up the protein – salmon fillets, prawns and chicken breast would also work well. If possible, use cabbage and tomatoes grown locally to support your nearby producers.
Using frozen vegetables and cauliflower veggie rice makes this not only budget-friendly but also quick and easy to make for weeknight family dinner or weekend lunch.
Don’t want to use frozen? Swap out any vegetables with fresh options you have in the fridge.
