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  • I often share Jets lunchbox on my stories and get
    1 day ago by brownpapernutrition I often share Jet’s lunchbox on my stories and get such amazing feedback and thanks from parents so if you need inspiration (don’t we all?!?!?) then have a look on my stories reel under LUNCHBOX. This was Jet’s lunchbox today - simple ingredients made delicious and abundant in quality nutrition to keep up with his growing body and insatiable lil dude appetite! I aim to get veggies in at recess, lunch and crunch and sip, the majority of Australian children don’t eat the recommend intake of vegetables, so incorporating them in just small doses is a great way of conquering
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    3 days ago by brownpapernutrition Found my meal prep groove today well and truly... planning for minimal grocery shopping this week so I grabbed the few veggies left in fridge and reached deep into the pantry and freezer to create all this. Bit of fun! Ok here goes: Chai spice Almond macadamia cookies Green veggie soup seed snaps dhal tuna pasta sauce peanut butter chocolate muesli bars homemade chai spice mix to warm up mid arvo during the week some mini choc cookies using the leftover almond meal, cacao nibs maple olive oil and an egg - I didn’t record the choc cookie recipe but
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Gluten free pizza scrolls

Um yummmmmmmm!!! It’s Coealic Awareness Week, so I’ve created some scrumptious gluten free recipes with Woolworths for you. These Gluten Free Pizza Scrolls include Woolworths Free From Gluten Flour and 4 different veggies for extra fibre, vitamins and minerals. They’re divine hot out of the oven – actually, they’re completely irresistible!!!! See below for some foodspiration and the video is waiting for you on @brownpapernutrition when you’re ready to make these delicious numbers yourself. Enjoy!

GLUTEN FREE PIZZA SCROLLS

Gluten free : Vegetarian

Makes 8-10 scrolls

2 1/2 cups Free From Gluten Self Raising Flour

1 small (60g) carrot, grated

1/4 cup (35g) linseeds

1/2 cup (125ml) milk of choice

1/4 cup (62ml) olive oil

4 tablespoon no added salt tomato passata

1 teaspoon dried oregano

1/2 cup (18g) baby spinach, shredded

60g mushrooms, chopped

1 cup (100g) mozarella cheese, grated

Preheat oven to 200C.

In a bowl combine Free From Gluten Self Raising Flour, carrot and linseeds and mix.

Add milk and olive oil to bowl and combine ingredients with a fork, then use your hands to knead the dough until it is uniform in texture and quite smooth.

Place a sheet of greaseproof paper on bench top, dust lightly with flour, then place dough in middle of paper.

Press out gently with hands to start, then lay another sheet of greaseproof paper on top and roll out dough with a bottle or glass until about 5-7mm thick.

Remove greaseproof paper from top, then spread tomato passata evenly over the dough, followed by oregano, baby spinach, mushrooms and mozzarella cheese.

Roll the dough tightly to form scrolls, squeezing gently as you go.

Slice into 8-10 pizza scrolls, transfer to baking tray, lined with a piece of the greaseproof paper used for rolling and place in oven to cook 25-30 minutes.

Serve with extra raw veggies and enjoy!

+ This is a partnered post with Woolworths, all thoughts, opinions and ideas are the authors own.

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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