Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • Q Why was the lettuce embarrassed? A Cos he saw
    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
  • Serving up my plant based MEXI MUSHROOM BEAN CHILLI with
    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
  • I wasnt going to post this because Ive never been
    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
  • Cookies perfect for school lunchboxes AND with hidden veggies! Save
    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 
  • Weekend weather lookin alright for a picnic! Well you can
    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 

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
No Comments

Sorry, the comment form is closed at this time.