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    1 day ago by brownpapernutrition I created some space in my life recently and with that opened the doors to meet and connect with so many gorgeous humans again. A few snaps from this week’s launch of the  @sporteluxe  first Table for 12 Dinners - bringing together such a beautiful bunch of women whom I felt so humbled to share time with Thank you  @sporteluxe   @biancamaycheah   @allyw_   @juliagiampietro  for creating this time for us to all TRULY CONNECT and to  @rosiescoogee   @angostura_au  for the incredible food and conscious cocktails I can’t wait for the next one and so cherish the time and conversation of the
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    3 days ago by brownpapernutrition Grilled asparagus, smoked trout, and the mossssstttt delicious hemp mustard creme! Yum!!! Plenty of essential fatty acids, nourishing proteins and as for the added bonus extras - did you know asparagus is rich in a bioflavonoid call 'rutin' ? Its role is to protect our cells from free radical damage, assist the body's production of collagen, and to strengthen capillaries so it's a wonderful nutrient for the health of our skin! Love knowing this when I'm devouring a yummy meal Would you like this recipe? It’s on the blog now for you! Much love, Jacq
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HOW TO AMP UP YOUR SUMMER NUTRITION

When you’re loving the balmy nights and shared meals with friends but want to keep your health in check go with nutritious seasonal produce teamed with plenty of greens and a good quality source of protein, iron and zinc such as beef. Bring friends and family together over these delicious recipes with an abundance of nourishment and flavour all in one hit.

SKIRT STEAK WITH CHIMICHURRI

Serves 4

GF : DF : SF

750-800g piece of skirt steak, fat trimmed

1 teaspoon olive oil

Marinade:

2 tablespoon oregano, finely chopped

pinch chilli flakes

1/4 cup fresh orange juice

2 cloves garlic, crushed

2 tablespoons lime juice

Chimichurri:

1 1/2 cups coriander sprigs, finely chopped

1/2 cup parsley leaves, chopped

1 clove garlic, crushed

1/2 cup extra virgin olive oil

1/2 tablespoon apple cider vinegar

good pinch sea salt, black pepper and chilli flakes

Marinate:

Combine all ingredients for marinade in a jar and shake to combine. Place whole piece of skirt steak into a container or snap lock back, pour over marinade and allow to marinate for an hour or overnight if time allows.

Cook:

Remove beef from marinade, wipe off excess marinade. Heat a bbq or grill pan on high and drizzle with oil, cook steak for 3-4 minutes each side. Transfer to board, cover and allow to rest 5 minutes before serving.

Serve:

Slice the steak on the diagonal approximately 0.5-1cm thick. Drizzle with chimichurri and serve.

GRILLED ASPARAGUS WITH HALOUMI AND LIME

Serves 4 as a side

GF : SF : V

1 bunch asparagus, ends trimmed

200g haloumi, sliced 1cm thick

1 tablespoon olive oil

1 lime, cut in wedges

ground black pepper

Optional : chilli flakes

Drizzle olive oil over haloumi and asparagus and place on a hot bbq or fry pan to cook 2 minutes each side. Remove from pan, squeeze with lime and add a good grind of black pepper and serve.

SUMMER GREEN SALAD

GF : DF : SF : V

Serves 4

3 cups baby rocket

400g fresh broad beans in the pod

1  medium (150g) green apple, cored and cut into matchsticks

1/4 cup mint leaves, finely sliced

1/4 cup mixed pepitas and sunflower seeds, toasted

1 avocado, seed removed, sliced

sea salt and black pepper

Dressing:

2 teaspoons dijon mustard

1/4 cup extra virgin olive oil

2 tablespoons or juice of 1 lime

2 teaspoons apple cider vinegar

Bring a small saucepan of water to the boil and add a pinch of salt. Remove broad beans from pods. Boil for 2 minutes, drain and refresh with cold water. In a large mixing bowl toss together rocket, broad beans, apple, mint and seeds, then drizzle with dressing. Place in a serving bowl, top with avocado and season with sea salt and black pepper and serve.

+ If you can’t find broad beans you can use fresh or frozen peas

++ This is a sponsored post, however all thoughts, opinions and creative expression is the authors own.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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