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

  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    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 
  • 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
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    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 
  • RAINBOW NOODLE BOWL Morphing rainbow bowls with salad into more
    5 hours ago by brownpapernutrition RAINBOW NOODLE BOWL: Morphing rainbow bowls with salad into more warming broth bowls as the weather changes. This one hitting the spot with all the delicious spices in the broth. Really easy to pop together with whichever ingredients you have handy just blanched in the veggie turmericy lemony ginger chilli broth. If you don't have (leftover) baked sweet potato in the fridge (I tend to - ALWAYS!) then use whatever colourful veggie to make your bowl singggggg!!!! There's even a bit of shredded lettuce in mine too just to use it up. The noodles are rice vermicelli but the turmeric
  • 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

EVERYTHING-IN-IT VEGETABLE PIE

GF: DF: SF: V

2 cups roast sweet potato

6 squash roasted

1 cooked chicken breast shredded

1 cooked chicken thigh sliced (you can use all breast or all thigh)

1 roasted spanish onion

1/2 head broccoli, steamed

1/2 red capsicum sliced

1 cup roast pumpkin

Pastry:

2 1/2 cups spelt flour

1/3 cup ghee, melted

1/3 cup olive oil

1 teaspoon sea salt

1/2 cup water

1 egg, whisked

1/4 cup sesame/linseeds, to sprinkle over the top

Preheat oven to 180C.

To make the pastry, place spelt flour in a large bowl, then add ghee, oil, salt, water and bring together to form a dough. Transfer to a bench top and knead 5 minutes with your hands, so the dough is a lovely elastic and not too dry. It shouldn’t be dry given the ghee and oil. Roll pastry out between two sheets of baking paper with a rolling pin (or just a glass if no rolling pin on hand), press into pie dish (approx 30x20cm or 24cm round diameter) then pop in fridge. In a large bowl mash the sweet potato, then toss with all other ingredients, seasoning well with salt and black pepper. Pour mix into pie pastry and place in oven to cook for 40-50 minutes or until pastry is lovely and golden. Serve immediately. Can be stored frozen up to 2 weeks.

Category

Mains

Tags
entertaining, healthyfamily, homemade, howtouseleftovers, lunchrecipes, nutrition, pierecipes, recipes, seasonal, speltpastry, speltpierecipe, sugarfree, vegetablepie, vegetables, wholefoods
No Comments

Post a Comment