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    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
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    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
  • 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

FISH IN A BAG

GF: DF: SF: PALEO

Serves 1

 

180g ling fillet (other varieties of fish will work well too)

1/2 cup cauliflower florets, riced+

2 kale leaves, stalks removed, leaves torn

1/2 cup cherry tomatoes, halved

2 tablespoons kalamata olives (small handful)

1 1/2 tablespoons pesto

1/4 cooked Spanish onion or fresh onion, finely sliced

sea salt and black pepper

 

Preheat oven to 200C and lay out a large sheet of greaseproof paper on a baking tray. Arrange kale leaves on the base, then top with riced cauliflower, fish, cherry tomatoes, olives, pesto, onion and season with salt and pepper. Lay another sheet of greaseproof paper over the top and seal around the edges simply by folding the pieces together. Cook in oven for 20 minutes and serve.

+To rice the cauliflower simply place florets in a blender or food processor and blitz until a rice like consistency is formed. If you don’t have these appliances, finely chop the cauliflower.

Category

Mains

Tags
bakedfish, cauliflowerice, dairyfree, easyweeknightmeals, entertaining, fish, glutenfree, healthyfamily, kale, lightdinners, ling, msc, nutrition, pesto, recipes, seasonal, sugarfree, sustainablefish, wholefoods
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