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    2 weeks ago by brownpapernutrition Sooooooooooooo testing some CINNAMON SCROLLS at the moment and there ain't no complaining in my house about it SUCH a yummy winter treat with a mug of warm ho-cho, chai, tea or dandy - have you tried dandelion tea? Kinda tastes like coffee but without the caffeine hit and made of dandelion root which can help support healthy liver function too, it's delicious - hunt it down if you haven't! Making these with a beautiful spelt flour and plenty of cinnamon (obv) but trying to avoid the extra sugary component on the top - once they're peaking I'll share the
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    1 week ago by brownpapernutrition BALI BOUND!!!!! Spending the next week not working, cooking, cleaning, organising, dealing or doing anything but relaxing, playing, surfing and of course alllllllllll the eating. THANK YOU SO MUCH to everyone who loaned me their hot tips for places to eat around Canggu!!!! Cannot freakin wait!!! PS these are my uber delicious Tahini Macadamia Icy Poles and they await you in this month's issue of Eat Well  @wellbeing_magazine  - easiest dessert to have stashed in the freezer - make them, then you'll feel like it's summer even when it's winter?!?!?!  #everydayisagooddayfornicecream  YOU’LL LOVE TAHINI BECAUSE... it’s rich in calcium for

FAST FRIENDLY SALMON AND CORIANDER FISH CAKES

RECIPE : Lee Holmes, ‘Fast Your Way To Wellness’ 

Perfect for fast days and well beyond, these Salmon and Coriander Fish Cakes are a winning combo of protein and taste.  

Supercharged Tip: Try to select sustainable wild-caught salmon, as farmed salmon isn’t fed the same diet, giving it a less favourable fatty-acid profile.

SALMON AND CORIANDER FISH CAKES 

Makes 4

210 g (71/2  oz) tinned salmon (or use fresh chopped salmon)

1 medium egg, lightly whisked

1/2  small red onion, finely chopped

1 tablespoon chopped coriander (cilantro)

2 teaspoons chopped chives, plus extra to serve

1 teaspoon chilli flakes

2 teaspoons sugar-free mustard

Celtic sea salt and freshly ground black pepper, to taste

2 tablespoons coconut flour

1 teaspoon coconut oil

lime slices, to serve

Drain the salmon and put in a medium bowl. Remove the bones (or leave them in if you prefer), then mash the flesh with a fork. Add the egg, onion, herbs, chilli flakes, mustard, salt and pepper. Mix well.

Roll the mixture into one big ball, then cover and chill in the freezer for 30 minutes. When you’re ready to cook the fishcakes, take the mixture out of the freezer and divide into four. Shape each portion into a fishcake and sprinkle both sides with flour.

Heat the oil in a medium frying pan over medium heat, then cook the fishcakes for 7–10 minutes on each side, until golden brown.

Serve immediately, with chives scattered over and lime slices on the side.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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