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  • One of the beautiful creations made by brownpaperkitchen this week
    3 days ago by brownpapernutrition One of the beautiful creations made by  @brownpaperkitchen  this week - all vegetarian, wholefoods, plenty of colour and variety and of course plain ole scrumptious!  @w1llstudio   @h2coco   #eattherainbow 
  • MEAL PREP  Whether you love or loathe meal prep
    1 day ago by brownpapernutrition MEAL PREP : Whether you love or loathe meal prep I’m going to keep popping up ideas whenever I can because my role is to support you and make it a bit easier for you to work through different stages of your health, diet and nutrition – meal prep included. This meal prep session was actually a little while ago and I didn’t post it at the time because I was busy getting  @brownpapereats  off the ground, but goodness was I grateful for it. A few of the ideas and ingredients for you… -Quinoa cinnamon pops with dehydrated apples Oat
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    5 days ago by brownpapernutrition RAW CHOC WALNUT BROWNIE : We've made these raw brownies so many times now but they never get old - seriously does a good chocolate recipe actually ever get old?!?! Thought today sharing the recipe (just below) with you would be a delicious way to jump over the middle of the week together yes? Oh, we also added wattleseed to this batch and they were insane. Wattleseed is an aussie bush native with quite a nutty kind of coffee flavour and it's yummoo with the choc flavours in this raw treat. RAW CHOC WALNUT BROWNIE GF : DF : RSF
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    6 days ago by brownpapernutrition TOMATO AND CARROT SOUP ON THE MENU  @brownpapereats  From my book, Seasons to Share, this delicious soup warms hearts and tummies with delicious antioxidant rich ingredients, is light yet satisfying and even better teamed with a slice of our BUCKWHEAT SEED BREAD from the STAPLES menu. Perfect for an evening meal or packed up in your bag for a take your own lunch to work. Gluten, dairy, sugar, nut free and vegan. Order now for delivery next Tuesday. www.brownpapereats.com

MEXICAN CHUCK STEAK TACOS

GF: DF: SF: PALEO

Serves 4

 

1 kg chuck steak, cut into 5cm dice

2 tablespoons ground cumin

2 tablespoons ground sweet paprika

2 tablespoons ground cinnamon

2 tablespoons coconut oil

4 cloves garlic, peeled and sliced

2 cups beef or vegetable stock

1x 400g tin chopped tomatoes

1 piece orange peel, approx 2x10cm

To serve : Tortilla, avocado, limes and tabasco (optional)

 

In a small bowl mix together cumin, paprika and cinnamon to create a spice rub for the meat. Place chuck steak in a large bowl, sprinkle spice mix through and toss to ensure an even coating over all pieces of meat.

Heat a heavy based casserole dish on medium heat, add 1tablespoon coconut oil and half the meat and brown the meat for approximately 2 minutes, tossing to ensure each side is sealed. Remove from pan and set aside in a separate bowl, then repeat the process with remaining beef.

Once all beef is browned and removed from pan, add the garlic to pan and cook 1 minute, then add stock, tomatoes, and orange peel and reduce heat to low. Add meat to pan, cover with lid and cook 1 hour on low heat, uncover and cook a further 1 hour.

After 2 hours of cooking, pull the meat apart whilst on the stove, so there are no longer diced pieces but shredded beef. Increase heat to medium and cook a further 30-45 minutes to reduce the liquid.

Once meat is cooked set aside to cool slightly before serving. Serve with tortilla, salsa and any other condiments of your preference. We opted for Chickpea Tortilla and Cucumber Apple and Jalapeno Salsa. Recipe below.

 

CUCUMBER APPLE AND JALAPENO SALSA

 

GF : DF : SF : V : VG : PALEO

 

1 telegraph cucumber, ends trimmed and roughly chopped

60 ml lime juice, approx 1 lime

1/4 cup mint leaves

1 cup coriander, leaves and stalks

2 tablespoons jalapenos

1 green apple, peeled and finely diced

1 small green capsicum (100g), seeds removed and finely diced

 

Place cucumber, lime juice, mint, coriander and jalapenos in a food processor or blender and blitz to combine. Pour into bowl, add diced green apple and green capsicum and serve. Can be stored in fridge for 1-2 days.

Category

Mains

Tags
apple, beef, besanflour, chucksteak, cucumber, glutenfree, healthyfamily, healthymexican, howtocookchucksteak, iron, lunchrecipes, mexican, mexicanbeef, mexicandinners, nutrition, protein, recipes, seasonal, seasonaleating, slowcooked, sugarfree, tacos, tortilla, wholefoods, zinc
1 Comment
  • Andree McDonough
    Reply

    Yum! This was a bsolutely delicious and massive hit with the family for dinner tonight.

    April 16, 2016 at 11:40 am

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