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    5 days ago by brownpapernutrition PEANUT BUTTER CHOCOLATE : I’d say treat yoself cos it's Tuesday but you don't really need to save a weekday treat for a Tuesday or wait until the weekend to blow out your healthy eating for the week either. Eat intuitively my lovely friends. Listen to your body, when you feel like something e.g treat, ice cream, chocolate, eat and enjoy it mindfully instead of starving yourself of x and then overdoing/bingeing on it when you finally give in. I have lots of different treats in our fridge and freezer, I don't feel tempted to eat them all the time,
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    1 week ago by brownpapernutrition PEANUT BUTTER POPCORN BARS = treats done right Made 400 of these yesterday to share with the peeps at the  @tasteofsydney  with my  @picspeanutbutter  fam, they were an absolute hit! Love seeing people’s faces light up, ESPECIALLY when they realise how easy they are - 3 ingredients, 5 minutes, in the freezer, done! Recipe below my fellow pb lovers. Have a fabbbbbulous weekend! Much love, Jacq PEANUT BUTTER POPCORN BARS Makes 16 GF : DF : VEGAN (OPT) 4 cups cooked popcorn (approx 2 tablespoons kernels) 3/4 cup smooth  @picspeanutbutter  1/4 cup honey OR 1/3 cup rice malt syrup Place
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    6 days ago by brownpapernutrition For my little pasta lover - Jet and all the pasta lovers in my life aka basically everyone. This RAINBOW PASTA is too easy not to make, and the lovely quinoa rice (gluten free) rainbow pasta shapes make it all the lovelier. Beautifully balanced in macronutrients and flavour, and ace because whilst you can eat it hot it’s also absolutely yummo as a pasta salad served cold. Been a feature in lunchboxes for us too, as a change to sambos and other more picky / small food type items. HOW PRETTY IS IT THOUGH? recipe just below for you, can

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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