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    8 hours ago by brownpapernutrition Cookies perfect for school lunchboxes AND with hidden veggies! Save this post so you can make for the week ahead. Full of fibre from wholegrains, seeds and veggies so you a satisfy a hungry tummy and a sweet tooth all at once. Recipe in my recent story for  @countryroad  - link in bio my friends - have a lovely week! Jacq  #hiddenvegies   #cookies   #sundaysorted   #healthyrecipes 
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    3 days ago by brownpapernutrition Q. Why was the lettuce embarrassed? A. Cos he saw the salad dressing! so bad hey!!!! can’t help it Jetty bought a book of the Worst Jokes in the World and I will absolutely bringing the worst of them to the table (pardon the pun ). Showing you how I make this delicious Mango Tofu Salad on my stories today. If tofu ain’t your thang you can swap for tempeh, chicken or egg as you wish! Love meals like this - fresh light delicious easy wholesome! THAI MANGO TOFU NOODLE SALAD 1 pack rice vermicelli 1/2 cup peanuts 400g firm
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    4 days ago by brownpapernutrition I wasn’t going to post this because I’ve never been great with a selfie and my ego says “eeeek Jacq don’t do that!” any time I’ve considered it but you know what? - This is actually the STRONGEST AND FITTEST I’ve felt in YEARS! ☺️It’s ridiculous that so often we don’t acknowledge our achievements isn’t it? That our ego will say “do more, be more, more more more!!!!” but you MUST PAUSE and celebrate your goals otherwise what is actually the point?!?!?! I’ve put in a massive effort to create more BALANCE in my exercise in order to feel this

NASHI WALNUT BLUE CHEESE AND ENDIVES

If you were a fly on the wall in our kitchen today you’d hear the big questions asked like… “What 5 foods would you take to an island if you had to live on them forever?” Our head chef, responded with cheese as her number one, but all cheese captured under that one, not just a single type of cheese of course.

Yep we are answering life impacting questions today ladies and gents!

Cheese amongst our divine grazing boards are just the start of some of our favourite cheese dishes to create. But, if a weekend grazing board is just a little too far away still then have a taste of this delicious NASHI WALNUT BLUE CHEESE AND ENDIVE SALAD during the week with a portion of protein to accompany.

Nashi are in season throughout the winter and make the perfect crunch in a salad next to the rich flavours of blue cheese. You don’t need much of the blue, but make sure you do include it, as it truly is the hero ingredient of the dish.

NASHI WALNUT BLUE CHEESE AND ENDIVE 

Serves 4 as a side

Gluten Free

2 nashi pears, cored and sliced thin

100g blue cheese, crumbled

1 bunch curly endive

1/4 cup walnuts, roughly chopped or broken

sea salt and black pepper

Quick pickled red onion:

1 small (140g) red onion, peeled and finely sliced

1/3 cup apple cider vinegar

1 1/2 cups water

good pinch sea salt

Dressing:

1 tablespoon extra virgin olive oil

1 teaspoon honey

2 teaspoons apple cider vinegar

Make the quick pickled onion by combining apple cider vinegar, water and sea salt in a medium bowl or jar, then add red onion and allow to pickle for 5-10 minutes. Whilst onion is pickling whisk together ingredients for dressing. When ready to serve, drain the onion from the pickling brine, and toss together endive, nashi, onion and dressing in a large bowl. Transfer to serving platter, sprinkle dollops of blue cheese and walnuts around the salad, season with sea salt and black pepper and serve.

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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