Blueberry & Smoked Chicken Super Salad!
Summer is in the air and what better way to celebrate the arrival of longer, warmer days than with a fresh and tasty salad? Plus our Chopped Roasted Almonds give this dish a delicious added crunch.
Click here for the full recipe.
Need lunchbox inspiration?
Trudi of Fresh shares her ideas for making a healthy and delicious lunch, using Alison’s Pantry products. Trudi is putting together a lunchbox for her son Samuel.
More lunchbox ideas here.
Check out our great range of snacks.
Need new ideas for the lunchbox?
Maria of Happy Mum Happy Child is here to help! Here are some helpful tips and ideas for putting together a fresh and healthy lunchbox. Maria is preparing a lunchbox for her daughter Chloe.
More lunchbox ideas here.
Check out our great range of snacks.
After School Snack: Banana Boats
Simple and delicious after school snack inspiration
- Take a banana and slice in half or into quarters
- Spread natural peanut butter onto the banana, flat side up
- Sprinkle with your favourite Alison’s Pantry snack blend; our favourite is Antioxidant Blend
- Serve
Mix it up Lunchbox Inspo
Don’t be scared to be a bit adventurous, your kids will love you for it!
- Alison’s Pantry Pretzels
- Alison’s Pantry Turkish Apricots
- Carrot sticks
- Celery sticks
- Hummus
- Crackers
- Luncheon, lettuce, tomato and cheese sandwich
Spaghetti with Lemon & Herb Nut Crumb
Prep time: 15 mins
Cook time: 30 mins
Serves 4
Ingredients
1 cup Alison’s Pantry Walnuts
½ cup Alison’s Pantry Natural Almonds
1 cup parmesan cheese, finely grated
Zest of 3 lemons
Large handful fresh basil leaves, roughly chopped
Large handful fresh Italian parsley, roughly chopped
¼ teaspoon dried chili flakes
Sea salt & cracked black pepper
300g dried spelt spaghetti
Extra virgin olive oil for drizzling
Method
- Preheat oven to 120°celsius
- Layer the nuts in a single layer on a tray and roast for 15 minutes. Set aside to cool for 15 minutes before starting to cook the pasta.
- Fill a large pot with water. Salt well and bring to the boil, add pasta and cook til al dente.
- While the pasta is cooking, place all the nut crumb ingredients into a food processor and blitz until it is the texture of coarse breadcrumbs. Taste and season well with sea salt and cracker pepper.
- Drain the cooked pasta, drizzle generously with the olive oil and toss to coat evenly.
- Sprinkle with ½ the crumb mixture and toss to combine
- Divide pasta between four bowls and sprinkle evenly with the remaining crumb
Serve immediately
This recipe was created by Kelly Gibney for Alison’s Pantry.
Vietnamese- Style Cashew & Chicken Curry
Serves 4
This curry is much lighter than most as it contains coconut water instead of coconut milk or cream. And yet it still has a nice creamy consistency due to the pureed cashew nuts in the paste.
Ingredients
Paste
2 tbsp grated fresh ginger
3 cloves garlic, chopped
1/2 small red onion, chopped
1/3 cup Alison’s Pantry Natural Cashews
1 small red chilli, chopped (plus extra, to serve)
1 tsp ground turmeric
2 tbsp tomato paste
Curry
700ml (2 cans) coconut water
2 stalks lemongrass, crushed
2-3 tbsp fish sauce, to taste
Juice of 2-3 limes, to taste
500g skinless chicken breast, cut in 3cm cubes
2 carrots, peeled and thinly sliced on an angle
1 cup Alison’s Pantry Natural Cashews
1 bunch spring onions, cut in 3cm lengths
Sprigs of coriander leaves, to garnish
3 tbsp Alison’s Pantry Sesame Seeds, toasted, to garnish
Method
- Combine the ginger, garlic, onion, cashews, chilli, turmeric and tomato paste in a food processor and process to form a smooth, thick paste.
- In a large saucepan, combine the coconut water, lemongrass and the paste from step 1; bring to the boil. Add fish sauce and lime juice, to taste – the finished sauce should have a balanced hot, sour, salty flavour.
- Add the chicken, carrots and cashews, turn down the heat and simmer very gently for 10 minutes. Add the spring onions and simmer for 2 more minutes.
- Serve the curry in deep bowls, scattered with coriander and sesame seeds. Add extra to chilli, to taste, if desired.
Tip: Adding whole cashews to this curry, along with the chicken, provides a double source of protein. For a vegetarian version, omit the chicken and double the amount of cashews and replace the fish sauce with light soy sauce.
Download the full recipe and colouring series week one here
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Roast Side of Salmon with Nut Crust & Zingy Lime Dressing 
(Serves 8)
Ingredients
Salmon:
1.25 kg side of salmon with skin on, pin bones removed
Salt and freshly ground black pepper
¾ cup Alison’s Pantry Natural Almonds, roughly chopped
¾ cup Alison’s Pantry Natural Cashews, roughly chopped
Zingy Lime Dressing:
Juice of 3 limes
1 long red chilli, very finely chopped
2 tbsp fish sauce
1 tbsp sesame oil
3 tbsp Alison’s Pantry Sesame Seeds, toasted
To Serve
1/3 cup chopped fresh coriander or parsley, as preferred
Extra limes, halved, to serve
Method
- Preheat oven to 190°C. Place salmon, skin-side-down, on a large, flat oven pan lined with non-stick baking paper. Season well with salt and pepper. Scatter and then press nuts on top, to form a thick crust.
- Bake salmon for 15 minutes for medium or 20-25 minutes for well done. Keep an eye on the nut crust and if it is getting too dark then cover with foil, if necessary. Remove salmon from the oven.
- Place dressing ingredients in a small lidded jar and shake well to combine.
- Pour dressing over salmon, scatter with coriander or parsley, and serve with extra limes on the side, to squeeze over.
Salmon can be served hot or refrigerated until cold.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Chicken Salad with Nuts & Seeds 
(Serves 6)
You can change the combination of veggies to whatever you enjoy most but there are a few tips for assembling the mason jars that are worth following.
Ingredients
Salad:
4 chicken breasts
1 small onion, roughly chopped
1 bay leaf
2 red and yellow peppers, thickly diced
4 sticks celery, sliced
1 cup Kalamata olives, pitted and halved
1 cup Alison’s Pantry Cranberry Trio
¾ cup Alison’s Pantry Pumpkin Seeds
200g feta cheese, diced
1 cup cherry tomatoes, halved
1 fancy green lettuce, leaves torn
Pistachio & Avocado Dressing:
2 avocados, flesh chopped
2 cloves garlic, chopped
Juice of 1 lemon
½ cup parsley leaves
¼ cup olive oil
½ cup Alison’s Pantry Shelled Pistachios
¼ cup cold water
Salt and freshly ground black pepper
Method
- Poach chicken breasts by placing in a saucepan with onion and bay leaf. Cover with cold water and bring to a simmer. Simmer very gently for 10 minutes then remove to cool in the liquid. Chill and dice once cold.
- To make the dressing, place all ingredients in the bowl of a food processor and pulse to combine until smooth. Adjust seasoning with salt and pepper.
To assemble
- Start with the dressing at the bottom of the jar, dividing it evenly. Add hard veggies first, like peppers, celery and also olives.
Next add the chicken, Cranberry Trio, seeds and feta cheese. Softer veggies like tomatoes go next. Finish with delicate things like lettuce on top.
- Try not to overfill the jars, allow room for all ingredients to be coated with the dressing later. Cover jars with lids and refrigerate. Serve with a fork tied to the jars with twine or ribbon. Once ready to eat, shake the jar vigorously to dress salad.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Brazil Nut Burgers
Prep time: 15 mins
Cook time: 35 mins
Serves 6
Serve these tasty Brazil nut patties as a meal in themselves, with salad and relish on the side. Or layer with salad into burger buns to create homemade burgers that all the family will love.
Ingredients
1 cup Alison’s Pantry Brown Lentils
1 1/2 cups Alison’s Pantry Brazil Nuts
2 garlic cloves, chopped
1 medium carrot, peeled and finely grated
2 spring onions, finely sliced
1/4 cup chopped fresh parsley
Finely grated zest of 1 lemon
2 tsp ground coriander
Salt and freshly ground black pepper
Olive oil, for frying
Toasted burger buns and or salad, as preferred
Chutney or relish, to serve (I used a Beetroot Relish)
Method
- Cook lentils in boiling water for 30 minutes or until soft. Drain well and set aside to cool. At the same time, place Brazil nuts in an oven pan and toast in a 180°C oven for 10 minutes, or until golden brown. Remove to cool.
- Place Brazil nuts and garlic in the bowl of a food processor and process to chop. Add lentils and process to combine into a paste that is not too smooth – it needs to hold together but still have some texture. Remove to a bowl
- Stir in carrot, spring onion, parsley, zest and coriander. Season with salt and pepper and mix well. Divide mixture into 6 equal portions and shape into patties.
- Heat some oil in a frying pan set over medium heat and cook patties for 3-4 minutes on each side or until well browned and heated through. Serve with chutney or relish and salad. Or stack into burger buns with salad and relish.
Tip: Any leftover Brazil nut patties can be wrapped tightly in plastic wrap and frozen for up to 3 months. Defrost before cooking and serving, as usual.
Download the full recipe and colouring series week one here: alisons-pantry-week-four-recipe-brazil-nut
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Roast Nut Dip with Vegetable Sticks 
(Makes 1½ cups)
Ingredients
1½ cups Alison’s Pantry Roast Salted Nuts
2 cloves garlic, chopped
Juice of 1 lemon
Pinch chilli powder
1 tsp smoked paprika
4 tbsp extra virgin olive oil
4 tbsp boiling water
Salt and freshly ground black pepper
Carrot and celery sticks
Cherry tomatoes
Method
- Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
- Add water and process to form a smooth, creamy paste (the water really helps the mixture amalgamate). Adjust seasoning to taste, (be careful with the salt as the nuts are already salted).
- Serve dollops of dip in the base of small glasses. Add vegetable sticks and cherry tomatoes.
Serve as nibbles as part of a tapas-style party.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here: alisons-pantry-roast-nut-dip-with-vegetable-sticks
Cashew Banoffee Latte 
(serves 2-3)
Ingredients
1 cup Alison’s Pantry natural cashews, soaked in 2 cups strong coffee for 1 hour
6 Alison’s Pantry select dates
1 small banana
2 tablespoons natural maple syrup
Pinch sea salt
Method
- Blend all until smooth, and top with a sprinkle of cinnamon.
- Pour into glasses and enjoy immediately and enjoy
Oats, Date and Almond Smoothie
Serves 2
Ingredients:
1 cup of Alison’s Pantry wholegrain oats
10 Alison’s Pantry select dates, chopped
2 tbsp of Mother Earth liquid honey
100g Alison’s Pantry natural almonds
2 cups of cold milk
Method:
1. Combine the oats, chopped dates, half of the almonds into a blender; pulse it till the oats are powdered.
2. Add the milk, and blend. Then add the honey and pulse again to get a smooth paste.
3. Add more milk or water depending on how thick you want your smoothie.
Tip add the remaining almonds chopped to give that nutty taste when you bite!
Berry Muesli Bars
Makes 18-24 bars
Ingredients:
2 cups Alison’s Pantry Wholegrain Oats
1/2 cup Alison’s Pantry Sunflower Seeds
1/4 cup Alison’s Pantry Sesame Seeds
100g butter
1/4 cup honey
1/2 cup firmly-packed brown sugar
1 cup Alison’s Pantry Whole Cranberries
1/2 cup Alison’s Pantry Jumbo Raisins
1/2 cup Alison’s Pantry Choice Turkish Apricots, chopped
Method:
- Preheat oven to 180°C.
- Line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides.
- Place oats and seeds in an oven pan and bake for 15 minutes, stirring once or twice, until lightly toasted.
- Melt butter, honey and sugar in a pot set over a medium heat.
- Add toasted oats and seeds and dried fruits and stir well to coat.
- Spread mixture into prepared tin – use the back of a spoon to press down well.
- Bake for 30 minutes or until firm and golden brown.
- Cool in the tin, cut into bars or small squares.
Tip: Store in an airtight container.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Raw Lemon Cheesecakes with Blueberry Chia Jam
(Makes 6)
Ingredients
Base:
½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Gourmet Dates, chopped
Pinch salt
1 tbsp coconut oil
Filling:
2½ cups Alison’s Pantry Natural Cashews (soaked in cold water overnight)
½ cup lemon juice
1/3 cup maple syrup or honey
½ cup coconut oil, gently melted
1 tsp vanilla extract
Blueberry Chia Jam:
1 cup fresh blueberries
2 tbsp Alison’s Pantry Chia seeds
1 tbsp pure maple syrup or honey
To serve:
Fresh seasonal fruits, such as berries, cherries, grapes
½ cup Alison’s Pantry Blueberries
Method
- Place base ingredients into a food processor and blitz until mixture is well combined and sticky to the touch, adding 1 tbsp cold water if mixture is too dry. Divide mixture and press into the bases of 6 small jam jars or glasses.
- Drain cashews well and place in a high-speed blender or food processor with remaining filling ingredients. Blend for 3-5 minutes or until very smooth, scraping down the sides of the blender occasionally.
- Spoon filling evenly over the bases and smooth the surface of each. Chill well. The cheesecakes can be made a day in advance of eating.
- To make jam; puree all ingredients in a blender. If the mixture is quite thick then add 1-2 tablespoons of cold water at a time to loosen (allowing for the mixture to thicken further as the chia seeds swell). Store in the fridge.
To serve, top cheesecakes with a big dollop of Blueberry Chia Jam and decorate with fresh fruits and blueberries.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Summer Vegetable & Mixed Seed Salad with Chia Dressing
(serves 8)
Ingredients
Salad:
½ cup Alison’s Pantry Quinoa
300g green beans, trimmed and cut in 1cm lengths
2 cups peas (fresh or frozen)
3 spring onions, finely sliced
2-3 handfuls baby rocket leaves
1 cup cherry tomatoes, halved
1 cup Alison’s Pantry Pumpkin Seeds, toasted
1 cup Alison’s Pantry Sunflower Seeds, toasted
¼ cup Alison’s Pantry Sesame Seeds, toasted
¼ cup each chopped parsley and mint leaves
Chia Seed Dressing:
1 tbsp Alison’s Pantry Chia Seeds
2 tbsp cold water
1 tsp Dijon mustard 1 tsp honey
1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper
Method
- Cook quinoa in plenty of boiling water for 15 minutes, or until tender. Drain well and set aside to cool.
- Cook beans and peas in boiling, salted water for 1 minute, then drain and cool under cold running water. Chill until ready to use.
- Make dressing by combining chia seeds and water in a jar; leave for 5 minutes for seeds to swell. Add remaining ingredients; seal jar and shake well to combine. Adjust seasoning with salt and pepper to taste.
- To serve, place quinoa, beans, peas, onions, rocket and tomatoes in a large bowl. Add seeds and herbs. Pour dressing over salad; toss well to coat.
This recipe was created by Julie Le Clerc for Alison’s Pantry.