ALDI Australia and the Caltex Socceroos’ Chef & Nutritionist, Vinícius Capovilla, have launched the ALDI MiniRoos Mighty Menu, a meal plan especially designed to help Aussie kids score goals on and off the field.

ALDI and Capovilla have developed the ALDI MiniRoos Mighty Menu to provide active children with the perfect combination of nutrients for growth and development.

Below are simple and nutritious breakfast, lunch, dinner, dessert and snack recipes — created especially to satisfy kids’ tastebuds.





*** Bircher Muesli ***

Serves: 2

Difficulty: Easy

Time: 10 mins


  • Goldenvale rolled oats 30g
  • Oh So Natural pepitas 2 tsp
  • Farmdale full cream fresh milk or Inner Goodness unsweetened almond milk 100ml
  • Lyttos Greek style yogurt 50g
  • Bramwells Australian honey 1 tsp
  • Westcliff lemon juice 1 tsp
  • Pink lady apple or packham pear ½
  • Raspberries 1 tbsp
  • Strawberries 1 tbsp
  • Blueberries 1 tbsp
  • Forresters raw walnuts 3
  • Forresters natural almonds 3


1. The night before serving, put the oats and 1 teaspoon of pepitas in a bowl or container. Pour in the milk, yogurt, honey and lemon juice, and mix well. Then cover and leave in the  fridge overnight.

2. In the morning, chop the apples or pears into little chunks and mix with the oats. Serve with nuts, berries and remaining pepitas.



Serves: 2

Difficulty: Easy

Time: 15 mins

*** Turkey Wrap with Cheery Tomato and Cucumber ***


  • Cherry tomatoes ½ cup
  • Westacre block tasty cheese 2 tbsps
  • Continental cucumber ½ cup
  • Colway mayonnaise 1 tsp
  • Bakers Life wholegrain wraps 2
  • Berg Deli sliced turkey 200


*** Turkey Sandwich with Tomato, Baby Spinach and Cheese ***


  • Bakers Life mulitgrain bread 4
  • slicesBerg Deli sliced turkey 150g
  • Beautifully Butterfully unsalted butter 1 tsp
  • Tomato ½
  • Emporium Selection Swiss cheese 1 slice
  • The Fresh Salad Co baby spinach ½ cup

*** Ham Wrap with Tomato, Bocconcini and Baby Spinach ***


  • Tomato 1
  • Emporium Selection bocconcini ½ cup
  • Rocket leaves ½ cup
  • The Fresh Salad Co baby spinach ½ cup
  • Stonemill sea salt
  • Just Organic extra virgin olive oil 3 tbsps
  • Berg sliced leg ham 100g
  • Bakers Life wholegrain wraps 2

*** Ham Sandwich with Avocado, Tomato and Lettuce ***

  • Avocado ½
  • Just Organic natural yogurt ¼ cup
  • Lime ½
  • Bakers Life multigrain bread 2 slices, 
  • ToastedBerg sliced honey ham 100g
  • Tomato 1
  • Iceberg lettuce 1 cup



*** Beef and Vegetable Lasagne *** 

Serves: 4

Difficulty: Hard

Time: 3.5 hours

Step 1: Bolognese Sauce


  • Just Organic extra virgin olive oil 1 tbsp
  • Red onion ¼
  • Garlic 2 cloves
  • Stonemill mixed herbs 1 tsp
  • Stonemill oregano 1 tsp
  • Tomatoes 600g
  • Jindurra Station beef mince 250g
  • Stonemill sea salt
  • Bolognese Sauce


1 -Heat a large, heavy-bottomed saucepan over medium heat. Add the olive oil and the onion (minced). Then add the garlic (finely chopped) and cook.  Stir occasionally for about 5 minutes or until the onion is tender. Add the mixed herbs and oregano and cook, stirring often, for about 2 minutes.

2 -Stir in the tomatoes (chopped) and season with salt. Bring to a simmer, then reduce the heat to medium low and allow to simmer, uncovered. Stir occasionally for about 50 minutes or until the tomatoes are very tender and have broken down to form a chunky sauce.

3 -When the sauce is done, remove the pan from the heat. Puree half of the sauce in a blender. Return the puree to the sauce remaining in the pan.

4- In a separate pan, cook the beef mince on high heat, stirring often, for about 5 minutes then season to taste. Mix the meat together with the sauce and season the sauce to taste.

Step 2: Vegetables


  • Remano balsamic vinegar 1 tbsp
  • Just Organic extra virgin olive oil 1 tbsp
  • Zucchini 1
  • Red capsicum 1
  • Eggplant 1
  • Stonemill sea salt and pepper
  • Casa Barelli lasagne pasta sheets 8
  • Westacre mozzarella cheese 150g


1- In a small bowl, whisk the vinegar and olive oil together and season with salt and pepper. Lay the zucchini, eggplant (sliced lengthwise into 5mm thick slabs) and capsicum (cored, seeded and quartered) on a large-rimmed baking tray and brush both sides of the vegetables with ¼ cup of the balsamic mixture.

2 -Transfer the vegetables to a grill on medium high heat (in batches, if necessary) and grill until just tender  and slightly charred. 

About 3 minutes per side for the zucchini and eggplant, and about 4 minutes per side for the capsicum. Return the vegetables to the baking trays and let cool. Cut the capsicum quarters in half.

3 -Preheat the oven to 180°C

Step 3: Lasagne


1 – Spread 1 cup of the tomato sauce over the bottom of a baking dish. Lay 4 uncooked lasagne sheets over the sauce, breaking them to fit (don’t worry if there’s space between the lasagne sheets as they will expand once cooked). Lay one third of the grilled vegetables over the sheets then spoon 1½ cups of the sauce over the vegetables and sprinkle one third of the mozzarella cheese over the sauce.

2 – Repeat layering the lasagne sheets, vegetables, sauce and mozzarella cheese one more time.

3-  Add the remaining 4 lasagne sheets, then spread 1½ cups of the sauce  on top. Add the remaining vegetables.  Spoon the remaining sauce over  the vegetables.

4 – Cover the baking dish with aluminum foil. Bake for 30 minutes at 180 ̊C. Remove the foil and sprinkle the remaining mozzarella cheese over the lasagne. Bake uncovered for about 15 minutes or until the cheese has melted and the lasagne is golden brown on top and heated through (if you insert a knife into the centre of the lasagne for 10 seconds, it should feel hot after you pull it out). Let the lasagne stand for  5 minutes before serving.



*** Muesli Yogurt Trifle *** 

Serves: 2

Difficulty: Medium

Time: 30 mins


  • Raspberries 2 cups
  • Bramwells Australian honey 2 tsps
  • Lyttos Greek style yogurt 100g
  • Goldenvale fruit free muesli 50g
  • Forresters natural almonds 1 tbsp
  • Strawberries 4
  • Blueberries 2 tbsps
  • Forresters raw walnuts 1 tbsp


1 -In a saucepan, combine the raspberries and 1 teaspoon of honey.  Stir over medium heat for about 2 minutes or until the raspberries begin to exude their juice. Simmer for about 5 minutes or until the raspberries have broken down. Set the raspberry sauce aside to cool completely.

2 -In a bowl, mix the yogurt with the remaining honey.

3 -Spoon ¼ of the yogurt mixture into the bottom of the glass. Layer with ¼ of the raspberry sauce. Sprinkle with ¼ muesli mixture. Top with ¼ nuts (chopped). Repeat those layers once more. Repeat with the second glass.

4 -Cover and refrigerate for at least 4 hours to allow the yogurt to set and the flavours to blend.

5 -Scatter the remaining berries over the trifle with a dollop of yogurt  and a sprinkle of muesli.


*** Home-made Banana Ice Cream ***

Serves: 2

Difficulty: Medium

Time: 30 mins


  • Just Organic Fair Trade chocolate or Moser Roth milk chocolate 50g
  • Bananas 2

1 Cut the bananas into pieces and freeze overnight.

2 Blend the frozen pieces in a blender until smooth.

3 Add the chopped chocolate pieces and serve.  You can serve it with nuts, peanut butter, yogurt and berries.

*** Carrot Raisin Muffins ***

Serves: 8

Difficulty: Medium

Time: 45 mins


  • Goldenvale rolled oats 100g
  • White Mill self raising flour 180g
  • Merryfield brown sugar 150g
  • Stonemill sea salt 1 tsp
  • Stonemill ground cinnamon 2 tsps
  • White Mill bi-carb soda 1 tsp
  • Lodge Farms extra large free range eggs 3
  • Just Organic natural yogurt ½ cup
  • Just Organic extra virgin olive oil 80ml
  • Carrot 220g
  • Pink lady apple 1
  • Just Organic sun dried raisins 80g
  • Forresters raw walnuts or natural macadamias 60g


1.Preheat oven to 180 ̊C

2. Blend the oats into a fine powder in a blender. In a bowl, mix the oats powder with the self raising flour.

3 Prepare 12 muffin tins with muffin liners or cooking spray.

4 In a large bowl, stir together the mix of flours and add the sugar, salt, cinnamon and bi-carb soda.5 In a separate bowl, stir together  the eggs, yogurt, olive oil, carrots  (finely shredded), apple (peeled and shredded), raisins and nuts. Add to the flour mixture and stir  just until blended.

6 Spoon the batter into the muffin tins. Bake for about 30 minutes or until a toothpick inserted near the centre comes out clean.


*** Date Nut Bread ***

Serves: 8

Difficulty: Medium

Time: 1.5 hours


  • Goldenvale rolled oats 150g
  • White Mill self raising flour 200g
  • White Mill bi-carb soda 2 tsps
  • Sweet Vine medjool dates 240g
  • Boiling water 1½ cups
  • Just Organic extra virgin olive oil 2 tbsps
  • Lodge Farms extra large free range egg 1
  • Stonemill sea salt 1 tsp
  • Forresters raw walnuts ½ cup
  • Merryfield brown sugar ½ cup

1 -In a blender, blend the oats into a fine powder. In a bowl, mix the oats powder with the self raising flour and the bi-carb soda.

2 -Put the dates (pitted and chopped) in a bowl and pour boiling water over them. Let stand until cool.

3- Preheat oven to 160 ̊C.

4- In a blender, add the oil, egg, sugar, salt, walnuts (chopped)  and the dates. Blend well. Pour in a big bowl.

5- Gently stir the flour mixture into the date mixture.

6- Pour the mixture into a greased or loaf pan lined with wax paper. Bake for 40-50 minutes or until a toothpick inserted near the centre comes out clean.

To download the full ALDI MiniRoos Mighty Menu visit