GREEN MUSHROOM PLATE – The Brown Paper Bag

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3 days ago by brownpapernutrition Booked a holiday to Sri Lanka!!!!! Yewwww!!! I'd love your tips please if you have been to the southern province? Best waves, local restaurants and anything else you recommend - count down to curry feasting is on! Meanwhile... thought I'd keep the festive dish-spiration happening for you - this one is PEACH BOCCONCINI BASIL AND TOMATO all the favourites at this time of year - how good is stone fruit season!??!?!? To make it do this: Cut about 500g mixed cherry/heirloom tomatoes in half then toss with 150g baby bocconcini, 2 yellow peaches sliced, 1 cup torn basil leaves and
6 days ago by brownpapernutrition Thoughts and words from me... this holiday season as you catch up with people you may have not seen for a while, if their body shape has changed please refrain from making a comment on it...even if you are trying to offer them a compliment. E.g “you’ve lost weight! You look fantastic!” We cannot assume, (although society loves to) that weight loss for example = healthy. Maybe they have been on a health kick, maybe they have been seriously ill, maybe what was a health kick at the beginning of 2018 has become obsessive and unhealthy - you simply cannot
7 days ago by brownpapernutrition Ahhh Mexican… a most delicious distraction from all the festive foods floating around right now - fresh, spicy, a little bit saucy, creamy, colourful and abundant with nutrients bebe!!!! In le bowl: Cauliflower steaks baked with smoky paprika and turmeric Simplest ever quick salsa with fresh, beautiful and bursting with flavour @australiantrusstomatoes , avocado, spanish onion and chilli flakes Shredded red cabbage Baked spicy beans (all in the oven) with cumin, cori, turmeric, paprika and evoo ✅Fun nutrient fact: truss tomatoes are a super source of Vitamin C, folate, potassium and lycopene AND they make the best snack too -
13 hours ago by brownpapernutrition Feel like 2018 was very much the year we've not only educated more people to #eatmoreplants but also we made plants a whoooooole lotta more sexy too. So with the Christmas countdown on I've popped 5 easy tips and tricks to make plant based swaps on your festive feast this year. Find it on the blog (link in bio) with a cocktail-mocktail or whatever is your mojo of @remedydrinks too. Love ya! Jacq #plantpower #remedynutritionist
5 days ago by brownpapernutrition But have you ACTUALLY eaten pizza if you haven’t had the 3m pizza @crinitis ? This feast was BEYOND and the pizza was only a part of the second course ps. Yes we all put our phones away and devoured it @mrsimonhancock @svendsenfitnesshealth #crinitismoments #atcrinitis

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GREEN MUSHROOM PLATE

GF: DF: SF: VG: V: PALEO

100g brussel sprouts, halved

1 tablespoon of olive oil

100g enoki mushrooms, washed and trimmed

Knob of butter

1 zucchini, spiralized

1/2 bunch broccoli

1/2 bunch asparagus

Sunflower sprouts

2 handfuls baby spinach

Dressing:

1 teaspoon tamari

1 teaspoon apple cider vinegar

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon pickled ginger, finely chopped

Heat the oil in a large frying pan over a medium heat. Add in the brussel sprouts and sauté for 3-4 minutes until softend and slightly golden. Remove from pan. Heat the butter in the pan and sauté the mushrooms for 2-3 minutes until golden in colour. Remove from pan and season with salt and pepper. Blanch the asparagus and broccoli in boiling water for 3 minutes and then drain and refresh with cold water. Whisk together dressing ingredients. Arrange the baby spinach on the bottom of the plate and then top with remaining ingredients. Pour over the dressing.

Category

Mains, Sides & Salads, Snacks

Tags

dairyfree, entertaining, ginger, glutenfree, greens, healthyfamily, japanese, mushrooms, nourishbowl, nutrition, plantbased, protein, recipes, seasonal, sesame, sprouts, sugarfree, summerrecipes, wholefoods

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