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

  • BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  Legit
    4 days ago by brownpapernutrition BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH : Legit lived on this number for about 4 days recently. It absolutely saved me on the days of mania with homeschool and baby. Enjoyed as it was, with some extra seeds snaps or a piece of sourdough some days and others with (pre) boiled eggs too. Delicious way to pack plenty of greens, fibre, plant protein and healthy fats into one. Recipe now up on the blog! Happy Sunday y'all! Jacq  #plantbasedrecipes 
  • Im a big believer that food can be your medicine
    2 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients
  • Think its time we crank Moroccan flavours a bit more
    10 hours ago by brownpapernutrition Think it's time we crank Moroccan flavours a bit more folks - it's leading into that time of year for yummy warming spices and the combos are heavenly - turmeric, cinnamon, ginger, cumin, cori, chilli, bit of clove. I tend to buy a premade spice mix to use but you could make it up yourself if you have them all on hand, just ready made obviously makes whipping together a yummy tray bake like this bad boy a little faster! If you're new to eating more  #plantbased  then spices are going to be your best mate, go buy a few
  • Basic but beautiful quality ingredients and yummy big flavours in
    1 day ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY
  • Double tap for a piece of my yum COFFEE DATE
    3 days ago by brownpapernutrition Double tap for a piece of my yum COFFEE DATE AND WALNUT SLICE!!!! It’s plant based, gluten free and made with decaf coffee so I am not climbing the walls after Going to pop the recipe below for you, also FYI do not be popping little cacao nibs on top as I evidently did, as it looks crap, so I ended up dressing the with cacao and then thought oh my god you freakin genius it’s like a cappuccinoooooooo!!!  #ineedtogetoutmore  ok time for recipe!! COFFEE DATE WALNUT SLICE Soak 1 cup pitted medjool dates in 3/4 cup STRONG decaf (you

PAN ROASTED SALMON WITH MOREL, EDAMAME, SPROUT SALAD

GF: DF: SF

Serves one

 

180g salmon fillet

20g dried morel, soaked

50g edamame, cooked

80g pea sprout

80g mushroom shimiji, cooked

100ml extra virgin olive oil

Salt to taste

 

Chimichurri Sauce:

1/4 cup hot water

2 teaspoons dried oregano

2 teaspoons sea salt

50g flat leaf parsley

50g coriander leaves

6 cloves garlic

1/2 teaspoon chilli flakes

30g red chillies

1 tablespoon lime juice

50ml red wine vinegar

100ml extra virgin olive oil

Salt to taste

 

To make the sauce combine the hot water, oregano and salt in a small bowl and allow to stand for five minutes to soften. Pulse the parsley, coriander, red chillies, garlic and chilli flakes in a food processor until chopped coarsely (only about ten 1 –second pulses). Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to a medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. This will make more than required for the salad.

To prepare the salmon preheat the oven to 140 degrees and season the salmon on both sides with salt and pepper. Heat a frying pan over a medium heat and drizzle lightly with oil. Sear the salmon on both sides before transferring to a lined tray and placing in the oven to bake for 6minutes. Combine the salad ingredients in a both and toss with extra virgin olive oil and salt. Arrange the salad with the salmon on top and pour over the chimichurri sauce. The remaining chimichurri sauce can be stored in a glass jar in the fridge.

Category

Mains

Tags
chimichurri, dairyfree, entertaining, glutenfree, healthyfamily, howtocooksalmon, howtomakechimichurri, miso, nutrition, protein, recipes, salmon, seasonal, sugarfree, wholefoods
No Comments

Post a Comment