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  • The only love I have for winter is for soups
    7 hours ago by brownpapernutrition The only love I have for winter is for soups, eggs however, I love year round! Popped these foodie loves into a delicious wintery dish – THAI ZUCCHINI EGG LAKSA – which is ticking ALL the boxes for flavour, nutrition, protein punch, plus it’s satisfying but you feel light after eating – winning!!! Recipe now up on the blog!  @australianeggs   #winterwarmers   #australianeggs   #sp 
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    1 day ago by brownpapernutrition My fave way to eat This bowl in particular is rich in plant based (non-haem) IRON, a key mineral for energy, immune system function, transporting oxygen to our muscles and so that we can function optimally. Iron deficiency is actually incredibly common - in pregnant women, women in their reproductive years, children and individuals following a vegetarian and vegan diet, however we can reduce our risk of iron deficiency by ensuring we eat a variety of iron rich foods and teaming them with Vitamin C rich foods to improve the absorption of iron. C and Iron work like a little
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    5 days ago by brownpapernutrition I love alllll food but seriously if I had to pick one for right nowwwwww it would be my MEXICAN SOUP which I created one weekend to put on our  @brownpapereats  menu and I am so stoked so many people be trying it next week when it lands on their doorstep!!!! Orders close tonight, you can pop your in if you might like via www.brownpapereats.com  #veganfood   #mealprep   #sydneyeats 
  • Golden flax and almond bread with home made ginger berry
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    3 days ago by brownpapernutrition BRB just going to pop a tray of these wedges in the oven and settle in with a movie that I'll likely fall asleep to within 27 minutes. Takes me about 4 nights (non-consecutive of course, therefore 4 weeks plus) to get through anything that is more than 30 minutes in duration...which is everything. Yep the nanna life is reeeeeeeal. Sooooo I likely don't need to tell you how to make the sweet potato wedges buttttt should you wish to make the CHILLI CORI YOGHURT then I'll pop recipe below and the recipe for the Zucchini Babaganoush (all kinds of

PEANUT BUTTER AND JAM COOKIES

Made these PEANUT BUTTER AND JAM COOKIES the other week as part of my mumma mission to make some more cookies each week for the fam. Kinda love the tradition of having home baked cookies as a small treat, reminds me of being a kid alllll over again.

The wonderful thing about these cookies is that they are legit the easiest I think I’ve ever made and (thank god!) received some rave reviews. Have a crack yourself – enjoy!

PEANUT BUTTER AND JAM COOKIES

Makes 12-16 cookies

2 cups rolled oats

1 cup all natural peanut butter (smooth)

2/3 cup rice malt syrup

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1 egg, whisked

2 tablespoons chia jam or your cheeky jam if that is what you wish (estimate and optional)

Preheat oven to 170C and line a large baking tray with greaseproof paper. In a bowl combine oats, peanut butter, rice malt, vanilla, baking powder and egg and mix well to form a dough. Take tablespoon size pieces and roll into a ball, place on baking tray then make a small indent with the end of the spoon. Pop a small dollop of jam in each (optional) and bake in oven 14-16 minutes. Allow to cool completely on tray. Store in airtight container up to 1 week.

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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