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  • Long weekend breakfasts  SAUTEED KALE SWEET POTATO HASHBROWNS AVO
    1 day ago by brownpapernutrition Long weekend breakfasts - SAUTEED KALE, SWEET POTATO HASHBROWNS, AVO, RADISH, TOMATOES, CHERVIL, LEMON AND S+P (naturally...) - delicious, slow, mostly balanced with a gentle lean toward extra hot cross buns today because you knowwwwwww Easter only once a year. Hope you've all had a super relaxing one my friends - can't wait for this short week ahead hey!!! No pressure to pack a 5 day week into 3 eeeek no none at all! Such is life running your own business but I wouldn't have it any other way! Jacq  #Buddhabowl   #breakfast   #plantbased   #eattherainbow 
  • HELLO LOVERRRR Green Sauso Rolls  vego obv and not
    4 days ago by brownpapernutrition HELLO LOVERRRR... Green Sauso Rolls - vego obv and not an every day food but something to enjoy on weekends like these. I’ve replaced meat with lentils, peas, spinach, buckwheat, herbs, sunflowers seeds - lots of yummy plants. I may have added some cheeky feta in there too. Recipe below, hope you’re having a lovely holiday!!! Jacq GREEN SAUSAGE ROLLS Makes 18 small rolls Vegetarian 1 cup buckwheat 150g frozen spinach, defrosted and drained well 100g frozen peas, defrosted 200g cooked lentils 1/2 cup sunflower seeds 1/2 cup feta 1 clove garlic, peeled 1 cup mixed fresh herbs Sea salt
  • Did I eat lots of chocolate and cheese on the
    24 hours ago by brownpapernutrition Did I eat lots of chocolate and cheese on the weekend? YES. Am I worried about it? NO. Indulgence is healthy and you don't need to be highly restrictive with your food intake or over exercising this week to compensate for the Easter weekend. Just get back to the foundations of a healthy diet - stacks of vegetables, some good quality protein and a nugget of healthy fats to balance your meals. I personally crave the simple things after a yummy weekend of eating with family so this plate of steamed veggies with a basic home made satay (recipe below)
  • Did you know exercise supports GIT gastro intestinal health from
    3 days ago by brownpapernutrition Did you know… exercise supports GIT (gastro intestinal) health from gut motility to even increasing the diversity of gut micro flora? (Monda, Villano et al 2017) That’s just a start too... There have been a number of recent studies showing the impact exercise has on our gut microbiome. Exercise has such incredible benefits for our mental and cardiovascular health, skin and obviously to support and strengthen our musculo skeletal system too. For me... exercise reduces any stress and anxiety, keeps things moving, shaking and strengthening within, increases my productivity with work, challenges me so that I can overcome other obstacles
  • If you have carrots and chocolate then whack them together
    5 days ago by brownpapernutrition If you have carrots and chocolate then whack them together to make this scrumptious EASTER BUNNY BREAD (ok it’s more cake like but bread sounds better for this title and I couldn’t find my cake tin thus loaf tin soooooooo...) it’s a fun way to use up the imminent overload of chocolate this weekend whilst actually adding some quality nutrients to a snack. The recipe is below! You can use buckwheat, brown rice or your own blend of gluten free flour in the mix, up to you! ‍ (Side note : the moon looks stunning tonight - is a full

HEALTHY VEGETARIAN NUT LOAF

GF : DF : SF : V

If you’ve followed me for a while you’ll know I’m a mad fan of a loaf! Special thing about this loaf however is it’s so incredibly substantial, rich in nuts, veggies and olives to create a flavour bomb that’s a meal in itself.

Ingredients:

150g raw walnuts

150g raw almonds

1 cup buckwheat groats

2 cups vegetable stock

4 eggs, lightly beaten

2 tsp thyme, chopped

3 stalks celery, finely chopped

2 Spanish onions, peeled, and finely chopped

2 tsp rosemary, finely chopped

1 clove garlic, peeled and minced

1/4 cup (40g) pitted Kalamata olives

1/4 cup pepitas

1/2 teaspoon sea salt

Tomato relish ingredients:

1 tbs olive oil

2 cloves garlic, peeled and sliced

400g tomatoes, chopped and seeded

1 tsp paprika

2 tsp coconut sugar

1 tsp oregano

Sea salt and black pepper

Fresh herbs or micro herbs to garnish

Method:

Preheat oven to 180C. Place buckwheat and stock in a small to medium sized saucepan, bring to boil, then reduce heat to simmer and cook to absorb all the liquid. 3. Remove from pan and allow to cool. Once cooled, place in a large mixing bowl with walnuts, almonds, eggs, thyme, celery, onion, rosemary, garlic, olives, pepitas, sea salt, and mix to combine. Line a large loaf tin (15x22cm approximately) with greaseproof paper then place in oven to cook for 1 hour. Cool in tin for 30 minutes, then remove from tin and allow to cool completely. While cooling, prepare the tomato relish to go on top. Place olive oil in a saucepan on medium heat, add garlic and cook lightly for 1 minute, then add chopped tomatoes, paprika, coconut sugar and oregano. Simmer uncovered for 30-40 minutes to reduce the liquid. When ready to serve the nut roast, spread the relish over the top of the roast, top with herbs to garnish and serve.

2 cups vegetable stock

4 eggs, lightly beaten

2 tsp thyme, chopped

3 stalks celery, finely chopped

2 Spanish onions, peeled, and finely chopped

2 tsp rosemary, finely chopped

1 clove garlic, peeled and minced

1/4 cup (40g) pitted Kalamata olives

1/4 cup pepitas

1/2 teaspoon sea salt

Tomato relish:

1 tbs olive oil

2 cloves garlic, peeled and sliced

400g tomatoes, chopped and seeded

1 tsp paprika

2 tsp coconut sugar

1 tsp oregano

Sea salt and black pepper

Fresh herbs or micro herbs to garnish

Category

Mains, Snacks

Tags
dairyfree, glutenfree, glutenfreerecipes, healthyloaf, healthyrecipes, loaf, relish, sugarfree, vegetarian, vegetarianrecipes
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