CORN THINS November Recipe Ideas
CORN THINS – made from organic, nonGMO popped corn and bursting with flavour! Thin on calories – big on taste. At just 25 calories per slice – you can afford to go crazy with the topping of your choice. Be inspired by the flavour sensations in this month’s CORN THINS Healthy & Tasty Eating Guide!
Breakfast • Lunch • Dinner • Snacks • Vegetarian
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November Recipe Ideas
• Fairy Breads
• Hawaiian Pizza
• Banana & Avocado
• Dulce de leche & Strawberries
Click on image for October Recipes
October Recipe Ideas
• Meatballs, Zucchini, Rocket & Parmesan
• Ancient Grains Brittle with Nut Butter & Banana Porridge
• Papaya, Prosciutto, Honey & Lime
• Nicoise Salad
• Grilled Zucchini, Lemon Oil & Feta
• Cottage Cheese, Blueberries, Walnuts & Cinnamon
• Cookie Dough Dip (gluten free)
• Teddy Bears
• Alfalfa, Cucumber, Avocado & Goats Cheese
Click on image for September recipes
September Recipe Ideas
• Scrambled Eggs, Smoked Salmon & Dill
• Liverwurst & Cornichons
• Radicchio Porkbelly and Medjool
• Pesto, Salami, Tomato, Baby Spinach and Bocconcini
• Radicchio, Gruyere Cheese, Grilled Leek & Mushroom
• Dulce de leche, Pistachio, & Rose Petals
Click on image for August recipes
Click on image for July recipes
Click on image for June recipes
Click on image for May recipes
Non GMO • Vegan • Gluten & Wheat Free • Milk & Nut Free • Kosher certified • All natural ingredients • NO artificial colours or preservatives • 23 Calories per slice • < 5 gr carbohydrate per slice • 25 slices average per pack • more than 7% dietary fibre • 3% fat
Non-GMO
- Real Foods ensures that every product manufactured is free from any Genetically Modified Ingredients.
Organic
- Real Foods hold Organic Certification through Australian Certified Organic (ACO), a fully owned subsidiary of Biological Farmers of Australia (BFA). Certification ensures compliance with national organic production standards. Real Foods also hold USDA (USA) and JAS (Japan) Organic Certification through ACO.
Cross Contamination
- Real Foods has implemented a Hazard Analysis Critical Control Point system (HACCP) to minimize any risk cross contamination of allergens.
