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    2 weeks ago by brownpapernutrition Hi friends, please excuse my radio silence as we've launched into 2020 I had a little break from social media to refresh and have honestly just felt a bit speechless with the bush fire devastation in our country so haven't been posting, rather I've quietly plugged away with $ donations to different charities, donated supplies to any of the collections possible and have been supporting those close to us, in particular my family, caught in the fires. My aunty has had to evacuate her home, it's situated right in the middle of the two southern fires, as a family we
  • QUINOA PEACH TOMATO SALAD to make the most of the
    1 day ago by brownpapernutrition QUINOA PEACH TOMATO SALAD to make the most of the beautiful seasonal peaches we have in Australia. Peaches contain valuable vitamins, minerals, antioxidants and my fave fibre - making them an easy means of upping your daily intake by integrating them into your diet as snacks and meals too of course! I team this salad with a piece of fresh salmon, barramundi or a juicy big handful of chickpeas or butterbeans - it's scrumptious! I've popped my recipe on the link in comments below for you. Copy and paste to cook and dive in!!! Jacq xo  #plantbased   @eimele_australia   @aussiesummerstonefruit   @countryroad 
  • VANILLA PEANUT DATE SLICEa great intro recipe for anyone who
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Peanut Butter Strawberry Slice

I’d planned for it to be something else, but I think I went into a PB food coma and it became slice instead 🤪😋Popped a banana in there as part of the sweetener because it looked brown and I was low on coconut sugar but you can swap it and up the coco sugar or maple if you like. I like the banana effect – more fibre and potassium too that way. @picspeanutbutter sent me a mega jar the other day #waytomyheart and I’m still deciding whether I share it or hide it at the back of the cupboard for my pregnant lady cravings?????? What would you do???? 🤭

Oh – ya ready for the recipe?

Here tis…👋

PB STRAWBERRY SLICE
Serves 15
Gluten free : Dairy Free : Vegetarian
1/2 cup peanut butter – I used @picspeanutbutter
1/3 cup extra virgin olive oil – used @cobramestate
1/4 cup coconut sugar
2 eggs
1 ripe banana
1 tablespoon vanilla extract
1/2 cup almond meal
1/2 cup arrowroot flour
1 teaspoon bicarb
pinch sea salt
150g frozen or fresh strawberries, sliced
Extra crushed peanuts for the top – optional

Heat oven to 170C and line a rectangular baking tin (about 15x25cm) with greaseproof paper. In a large bowl whisk together peanut butter, extra virgin olive oil, coconut sugar, eggs and mash in the banana and whisk again until creamy. Add almond meal, arrowroot, bicarb and sea salt and mix. Pour into tin, spread strawberries evenly around the batter and then pop into the oven to cook for about 45-55 minutes. Give it a test with a skewer. Let it cool completely then slice and serve. Sprinkle some extra peanuts over the top if you like. Best stored in the fridge rather than bench top – enjoy friends!

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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