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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
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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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    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
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BAKED STONE FRUIT WITH POMEGRANATE AND QUINOA

GF :  SF : VEGETARIAN

Serves 1

1 peach, stone removed

1/2 teaspoon coconut oil

3/4 cup cooked quinoa

1/3-1/2 cup natural or greek yoghurt, unsweetened

sprinkle pomegranate arils or edible flowers

sprinkle toasted coconut, unsweetened

Preheat oven to 180C and line a baking tray with paper, drop coconut oil onto baking tray then rub the flesh of the peaches into the coconut oil and bake for approximately 20 minutes. (You can do this the night before so your peaches are ready to go the next morning if you wish).

Remove from oven, slice and arrange on plate with quinoa, yoghurt, pomegranate and coconut and serve.

Category

Breakfast

Tags
breakfast, carbs, fats, fruits, glutenfree, health, healthyfamily, healthyfats, nutrition, nuts, peaches, pomegranate, protein, quinoa, recipes, seasonal, sugarfree, wholefoods, yoghurt
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