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

  • 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 
  • BRB just going to pop a tray of these wedges
    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
  • My fave way to eat This bowl in particular is
    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
  • I love alllll food but seriously if I had to
    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
    2 days ago by brownpapernutrition Golden flax and almond bread with home made ginger berry jam yummmmmm and my fave new  @remedydrinks  booch - ginger berry - to accompany Both these recipes are on the blog aaaaaand because it’s all the winter feels right now I’ve popped some easy tips and remedies for including a little more ginger in your life too. Ginger is chock-a-block with nutrients to pump up the volume on your health. Read up folks and of course get a lil baking happening too! ‍ Now on the blog - www.thebrownpaperbag.com.au  #healthhacks   #guthealth   #bppartner   #remedynutritionist 

DUKKAH CRUSTED TUNA WITH CAULIFLOWER COCONUT RICE

GF: DF: SF : PALEO

Serves 4

 

500 g tuna

20g dukkah

1 tablespoon coconut oil, melted

1 yellow capsicum, sliced into long strips

2 carrots, peeled and cut into long thin strips

3 teaspoons coconut oil

1 head cauliflower

2 cloves garlic, finely sliced

¼ cup shredded coconut

¼ cup pomegranate arils

Coconut yoghurt, to drizzle

Salt and Pepper to season

Coriander leaves, to serve

 

Grind the dukkah in a mortar and pestle to remove any large seeds. Cover the tuna pieces in the coconut oil and press the tuna into the dukkah, ensuring an even coverage on all four sides. Set aside. Roughly chop the cauliflower florets and stalks and place in a food processor. Blitz until rice consistency is achieved. Heat 1 teaspoon of coconut oil in a fry pan over a medium high heat. Stir fry the capsicum and carrot for 3-4 minutes until bright in colour but still retaining some crunch. Remove from pan and set aside. Add another teaspoon of coconut oil to the pan and briefly sear the tuna on each side. You want the centre to still be rare. Remove from pan. Heat another teaspoon of coconut oil over a medium heat and sauté the garlic and shredded coconut for 1-2 minutes until fragrant. Add the cauliflower rice to the pan and stir fry for 3 minutes until slightly toasted. Transfer to a bowl and top with pomegranate arils. Slice the tuna and served topped with coconut yoghurt, coriander leaves and stir fried vegetables.

Category

Mains

Tags
cauliflowerrice, dairyfree, dukkah cleaneats, entertaining, glutenfree, healthyfamily, lightlunchrecipes, lunchrecipes, marinestewardshipcouncil, nutrition, paleo, recipes, seafood, seasonal, sugarfree, sustainableseafood, tuna, wholefoods
No Comments

Post a Comment