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    3 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
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    1 day ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 

Peanut Butter Oat Bars

The best way to reboot your health routine is to plan ahead. If you’re guilty of reaching for chocolates after dinner, make these healthy peanut butter oat bars and stash them in your freezer. Break off a little after dinner and enjoy something sweet – without the guilt. They are dairy-free, vegan wholefoods goodness with just four ingredients that you probably already have in your pantry. The addition of inulin gives them a nice fibre boost. Inulin is a type of soluble fibre that functions as a prebiotic in your gut – a food source for the beneficial bacteria that live there. You can add inulin to your morning oats or in raw snack bars like these scrumptious peanut butter oat bars. Enjoy!

Peanut Butter Oat Bars

Dairy Free / Vegan 

Makes 8-10 bars

1.5 cups medjool dates, pitted

1 cup peanut butter (100% pure)

1 cup rolled oats

2 tbs inulin

Line a slice tin with baking paper.

Soak dates in warm water for about 10 minutes and then drain well. Squeeze out any excess water.

Put dates in a blender and blend until the mix forms a paste.

Add oats, peanut butter and inulin to blender and keep blending until crumbly.

Pour in ¼ cup water a little at a time or until the mix forms a fudgey ball.

Press the mix into the lined slice tray until smooth and even on top.

Pop in the freezer for an hour.

Take out of the freezer and cut into 8-10 bars (depending on how thick you like them).

Place the bars in an airtight container with baking paper between any layers and pop in the fridge or back in the freezer.

(They will keep well in the fridge for two weeks and in the freezer for two months.)

Enjoy!

Recipe and image by  Genevieve Morton, find more at @genevieve.writes or genevievewrites.com

Read more on Rebooting Your Health Routine here.

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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