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  • BANANA COOKIES With some slightly overripe bananas on hand the
    6 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
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    2 days ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
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  • RAINBOW NOODLE BOWL Morphing rainbow bowls with salad into more
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  • Naming this dish  lovelyleftovers I truly believe some of
    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

CHICKEN COCONUT BEET LEAVES

GF : DF : SF

Makes 18 leaves

 

¼ cup
 shredded coconut

¼ cup 
raw peanuts

1 tbsp
grapeseed oil

1
 garlic clove, crushed

1 tbsp
 grated root ginger

1
 small red chilli, seeded and finely sliced into strips

250g poached chicken, shredded

1 tbsp
fish sauce (squid brand)

1 tbsp coconut sugar

18 
beetroot leaves, rinsed and dried

1 lime, juiced and zested

¼ cup 
coriander leaves

1/4 small papaya, sliced into small strips about 5cm long

 

Poach the chicken and set aside to cool. Preheat the oven to 180˚C. Roast the coconut and peanuts on separate trays for 5 minutes or until each is golden brown. Once cool, roughly chop the peanuts, set aside with the coconut. Add the garlic, ginger and chilli to a mortar and pestle and crush. Heat the oil in the wok over a high heat and sauté garlic, ginger and chilli for 1–2 minutes or until fragrant. Remove from the heat and add the fish sauce and the coconut sugar, stir until coconut sugar is dissolved. Add in the lime juice. Once cooled add in the zest. Serve each beet leaf topped with chicken mixture (heaped tablespoon), sprinkle of coconut and peanuts, wedge of papaya, a couple of chilli strips and coriander garnish.

 

 

 

Category

Mains, Sides & Salads, Snacks

Tags
carbs, fibre, health, healthyfamily, nutrition, recipes, seasonal, sugarfree, wholefoods
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