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  • For my little pasta lover  Jet and all the
    3 days ago by brownpapernutrition For my little pasta lover - Jet and all the pasta lovers in my life aka basically everyone. This RAINBOW PASTA is too easy not to make, and the lovely quinoa rice (gluten free) rainbow pasta shapes make it all the lovelier. Beautifully balanced in macronutrients and flavour, and ace because whilst you can eat it hot it’s also absolutely yummo as a pasta salad served cold. Been a feature in lunchboxes for us too, as a change to sambos and other more picky / small food type items. HOW PRETTY IS IT THOUGH? recipe just below for you, can
  • PEANUT BUTTER CHOCOLATE  Id say treat yoself cos its
    2 days ago by brownpapernutrition PEANUT BUTTER CHOCOLATE : I’d say treat yoself cos it's Tuesday but you don't really need to save a weekday treat for a Tuesday or wait until the weekend to blow out your healthy eating for the week either. Eat intuitively my lovely friends. Listen to your body, when you feel like something e.g treat, ice cream, chocolate, eat and enjoy it mindfully instead of starving yourself of x and then overdoing/bingeing on it when you finally give in. I have lots of different treats in our fridge and freezer, I don't feel tempted to eat them all the time,
  • MUSHROOM PIZZAS  SCRUMPTIOUS took about 5 minutes prep and
    6 hours ago by brownpapernutrition MUSHROOM PIZZAS = SCRUMPTIOUS, took about 5 minutes prep and 15 minutes in the oven, plus if you have left overs (unlikely as too yummy) you could chop them up and whack them into a pasta mmmm mmmmmm. Simple steps below for you and if you tune into my insta-stories and on the COOKING highlights reel thing I am doing heaps of kitchen how-tos for you. (Think it's my way of blogging right now as I haven't been doing much of that otherwise, other things happening - wont' be forever though!) MUSHROOMS PIZZAS 12 flat mushrooms, stalks removed 1/4 cup
  • This was my plane food the other day Maybe its
    1 day ago by brownpapernutrition This was my plane food the other day. Maybe it’s a bit nerdy to pack a lunch box and raw snacks, but I can’t bear the thought of being caught out at the airport, on the plane or touching down and being hungry, sooooo I go prepared. Plane and airport food has come a long way yes but it ain’t gonna change to uber healthy for, well, ever most likely so if being a health nerd is my only option then I am totally down with that. Plus food, and certainly a grown woman with a byo lunch box on
  • PEANUT BUTTER POPCORN BARS  treats done right Made 400
    6 days ago by brownpapernutrition PEANUT BUTTER POPCORN BARS = treats done right Made 400 of these yesterday to share with the peeps at the  @tasteofsydney  with my  @picspeanutbutter  fam, they were an absolute hit! Love seeing people’s faces light up, ESPECIALLY when they realise how easy they are - 3 ingredients, 5 minutes, in the freezer, done! Recipe below my fellow pb lovers. Have a fabbbbbulous weekend! Much love, Jacq PEANUT BUTTER POPCORN BARS Makes 16 GF : DF : VEGAN (OPT) 4 cups cooked popcorn (approx 2 tablespoons kernels) 3/4 cup smooth  @picspeanutbutter  1/4 cup honey OR 1/3 cup rice malt syrup Place

HEALTHY BANOFFEE PIE

GF : DF : SF : VG

Serves 10-12

Just recently I joined Team Banoffee Pie. It’s a serious team and an epic game and I soon discovered (my healthly) Banoffee Pie makes for a convincing win because it kicks some serious goals on so many levels. Obviously there’s taste. Hands down point, shoot, score! But, how great is it when you create something delicious (and sweet…) and it supercharges the nutrient stats in your day instead of withdrawing points? Come join the team if you haven’t already!

Base:

2/3 cup almonds

2/3 cup pecans

6 medjool dates, pitted

4 tablespoons coconut oil

Pinch of salt

Caramel Toffee:

1 cup medjool dates, pitted

3 tablespoons almond butter

1/2 teaspoon vanilla extract

Pinch of salt

Filling:

2 cans coconut cream, placed in fridge overnight to separate

2 bananas, sliced into rounds

Caramel toffee

Dark chocolate, roughly chopped (optional)

Method:

To make the base combine all the ingredients in a food processor and blitz until combined into a rough dough consistency. Press into tart tin and place in freezer to set for 30 minutes. It’s important this tart base is frozen well.

To make the caramel toffee place the medjool dates in a bowl and cover with boiling water for 5 minutes. Drain and transfer to a food processor or blender with the other toffee ingredients. Blend to create a ‘caramel’ and set aside.

Bring coconut cream out of the fridge, and scoop the cream (fats) from the top of the can ensuring you do not scoop out any water (you can save this and pop into a smoothie later), transfer to a large bowl and whisk well until slightly fluffy. To assemble the tart remove base from freezer and begin by spreading an even layer of caramel toffee across the base. Place energy rich, delicious banana slices around the edge of the tart then spread the coconut cream over, smoothing it out with a spoon. Sprinkle chocolate chards on top and serve immediately or pop back in the fridge or freezer until ready to eat.

Category

Sweet Treats

Tags
bananas, banoffeepie, caramel, healthydesserts, healthytreats, sweettreats
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