GREEN MUSHROOM PLATE – The Brown Paper Bag

Instagram Slider

4 days ago by brownpapernutrition Cookies perfect for school lunchboxes AND with hidden veggies! Save this post so you can make for the week ahead. Full of fibre from wholegrains, seeds and veggies so you a satisfy a hungry tummy and a sweet tooth all at once. Recipe in my recent story for @countryroad - link in bio my friends - have a lovely week! Jacq #hiddenvegies #cookies #sundaysorted #healthyrecipes
1 week ago by brownpapernutrition I wasn’t going to post this because I’ve never been great with a selfie and my ego says “eeeek Jacq don’t do that!” any time I’ve considered it but you know what? - This is actually the STRONGEST AND FITTEST I’ve felt in YEARS! ☺️It’s ridiculous that so often we don’t acknowledge our achievements isn’t it? That our ego will say “do more, be more, more more more!!!!” but you MUST PAUSE and celebrate your goals otherwise what is actually the point?!?!?! I’ve put in a massive effort to create more BALANCE in my exercise in order to feel this
1 week ago by brownpapernutrition Q. Why was the lettuce embarrassed? A. Cos he saw the salad dressing! so bad hey!!!! can’t help it Jetty bought a book of the Worst Jokes in the World and I will absolutely bringing the worst of them to the table (pardon the pun ). Showing you how I make this delicious Mango Tofu Salad on my stories today. If tofu ain’t your thang you can swap for tempeh, chicken or egg as you wish! Love meals like this - fresh light delicious easy wholesome! THAI MANGO TOFU NOODLE SALAD 1 pack rice vermicelli 1/2 cup peanuts 400g firm
6 days ago by brownpapernutrition Weekend weather lookin alright for a picnic! Well you can picnic haha - I have a tonne of work to get through on the weekend to play catch ups for the past few weeks! Find the recipe for my PUMPKIN CHICKPEA WRAPS in this months issue of Eat Well magazine @wellbeing_magazine - available in supermarkets, groceries and newsagents! Woo hoo!!!! Can't wait to see my next submission in print - it has some of my favourites in there! Love ya! Jacq #shesaysfavouriteswhenallfoodisallfavourite #eatwell
3 days ago by brownpapernutrition Serving up my plant based, MEXI MUSHROOM BEAN CHILLI with baked potatoes yeaaaa babyyyyyyyyyy.... You know I used to avoid the basic tater in my diet (ludicrous I know!), but then I decided and maybe with the influence of my beautiful boys in the family, that the humble baked potato also deserves its place on the table and so he makes his way on there these days too. That's what balanced eating and a healthy diet is though - it’s inclusive of your favourite foods - it’s not something highly restrictive and unattainable. So my wonderful friends if potatoes are

Subscribe to The Brown Paper Bag

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

No Comments

Post a Comment