Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • Our next and final workshop for 2019  STARTING SOLIDS
    2 days ago by brownpapernutrition Our next and final workshop for 2019 - STARTING SOLIDS is live on Wednesday 13 November and it’s going to be super juicy, insightful, educational and completely practical. This workshop is for you if you want to know the best foods to introduce to your baby first, how to start, how to best nurture your baby’s gut health, reducing allergies and so much more. We have 2 time slots available for this workshop 930 and 1100am at the very divine  @nuboplay  Alexandria. Tickets sell quickly so grab yours and feel free to bring your gorgeous bubs along too.  @wholefoodhealing  and
  • This is me and one of the first photos with
    4 days ago by brownpapernutrition This is me... and one of the first photos with my little GIRL... ☺️I feel a bit nervous to share this photo, but in the same breath very proud that I said yes to being part of a beautiful project and book - THIS IS ME - which will be published in March 2020, right around when my lil crumpet comes into the world. I did this for me, to remind myself how far I have come from my own troubled past with tremendous body image issues and disordered eating. I did this for my little girl, to one day
  • 5 HACKS FOR A HEALTHIER KIDS PARTY now up on
    1 week ago by brownpapernutrition 5 HACKS FOR A HEALTHIER KIDS PARTY now up on the blog...because eeeeeeeek help us the sugar highs and lows are epic when they're fuelled with it! AND thank the  @remedydrinks  gods cos now you can include a healthier alternative to the traditional soft drink with their suuuuper recent launch of the most delicious Remedy Sodas - yewwwwww! What’s the difference between  @remedydrinks  and the ‘usual’ soft drinks or sodas you ask? Well … Remedy Sodas are made with organic fruit juices brewed with Remedy’s live culture to ferment out all of the sugar before adding all natural ingredients including
  • ROAST CAULIFLOWER WITH CAJUN CHICKPEAS  Really quite stoked on
    1 week ago by brownpapernutrition ROAST CAULIFLOWER WITH CAJUN CHICKPEAS : Really quite stoked on this meal... Roasted some cauliflower steaks in extra virgin olive oil and sea salt, and whilst they were in the oven I made the cajun chickpeas to go with. Whisked together coyo and hummus (keeping it  #plantbased ) and once they were all cooked, layered the base of the plate with the humm-yoghurt, then topped with the cauliflower, tomatoes, cajun chickpeas, herbs and some hemp seeds. Such a cracker of a meal!!! Plenty of plant based proteins. If you jump onto my insta-stories I'm showing you how to make the chickpeas
  • RASPBERRY LEMON SPELT CUPCAKES as promised to lots of you
    6 days ago by brownpapernutrition RASPBERRY LEMON SPELT CUPCAKES... as promised to lots of you who had asked when they made a sneaky appearance in stories this week. Best way to bring in the weekend... spelt is a lovely, nutritious, ancient grain with a perfect swap for swap with a polished white wheat, it's always been my go to. I've popped this recipe on the blog wonderful humans, there's a link in bio for you. Happy weekending... Jacq xoxo

CAULIFLOWER PIZZA WITH SIRLOIN STEAK

GF: DF: SF

 

Pizza Base:

800g cauliflower (1/2 head), roughly chopped into florets

3 tablespoons chia seeds

1/2 cup buckwheat flour

2 tablespoons olive oil

good pinch sea salt

dried oregano

dried rosemary

 

Topping:

600g piece sirloin, cut into 2cm thick steaks

1 small (100g) zucchini, sliced on the round

1 cup (100g) button mushrooms, sliced

1 cup (200g) cherry tomatoes, sliced

1/2 cup pitted kalamata olives

2 cups loosely packed rocket

 

Homemade tomato sauce (serves 4 – makes 200ml)

1x 400g tomatoes

1/2 spanish onion

1 teaspoon olive oil

1/2 teaspoon balsamic

1/2 teaspoon tamari

sea salt

black pepper

1 tablespoons chopped parsley

 

Preheat the oven to 180 degrees and line two baking trays with baking paper. Mix the chia seeds with the water in a small bowl and allow to set for 10 minutes to create a gel. Make sure the chia seeds have been mixed in evenly.  Place the cauliflower florets in a food processor and blitz until a fine crumb is formed. Remove from the food processor and place on a few sheets of paper towel. Fold the paper towel up and use your hands to squeeze or press the excess water out of the cauliflower crumb. Transfer the cauliflower to a large mixing bowl and stir in the buckwheat flour and salt. Mix well to combine. Next add in the chia gel and olive oil. Use clean hands to knead the dough together, making sure the chia seeds are evenly distributed throughout the dough.  Divide the dough into two balls. Place one ball in the centre of one of the lined trays and place another sheet of baking paper over the top. Use your hands to press the dough down and smooth it out to create a pizza base shape. The base should be 3-4 millimetres thick. Place the first base in the preheated oven and bake for 30 minutes. Repeat the same process with the second ball of dough. Once the first pizza is cooked and golden, remove from the oven and place the second in. Cover the cooked base with your toppings of choice and return to the oven to cook for a further 10 minutes.

Category

Mains

Tags
cauliflowerpizza, foodforsharing, healthycondiments, healthyfamily, howtomakecauliflowerpizza, howtomakeyourowncondiments, lunchrecipes, nutrition, protein, recipes, seasonal, sugarfree, wholefoods
No Comments

Post a Comment