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  • 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
  • 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 
  • 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
  • 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)

PEA PESTO PIZZA WITH SMOKED TROUT

GF :  SF : DF : PALEO

Recipe by Evie Morton (@evieandginger)

Makes 1 large pizza

Pizza base:

1 1/4 cup almond meal

1/2 cup wholemeal rice flour

Pinch of chili flakes (optional)

Pinch salt

1/2 tsp baking powder

2 tbs coconut oil (melted)

1 egg

1/4 cup milk (of choice, I used almond milk)

Pea Pesto:

200g frozen peas (thawed)

1 clove garlic (minced)

1/2 cup pine nuts (toasted)

1/2 cup parsley

100ml olive oil

Toppings:

1 bunch asparagus (trimmed and chopped into 3cm lengths and lightly steamed)

50g feta

60g smoked ocean trout

Handful fresh mint.

For the pizza base: Set oven to 180C. Line a large round baking tray with baking paper. You could also use a large rectangle baking tray and make a rectangle pizza – whatever shape you prefer. In a large bowl mix the almond meal, rice flour, chili flakes (if using), salt and baking powder together. In a separate bowl whisk together the egg, milk and coconut oil. Add the wet mix to the dry and mix well. Using your hands, form a large ball with the mixture and flatten onto your baking tray. Using a spatula or knife work the mixture evenly into a pizza shape, patting with flat hands as you go. Keep patting it out to get the thickness and shape you want. (Think thin and crispy but not breaky base!) Place the pizza base in the oven and cook for 15 minutes or until just golden. Take pizza base out of the oven.

Re-set the oven to 240C.

For the pea pesto: Put all ingredients in a blender and pulse until it’s a pesto consistency.

Spread the pea pesto on pizza base followed by feta, asparagus and smoked ocean trout. Bake for about 10 mins or until turning golden on top. To serve, scatter with mint leaves and a drizzle of olive oil.

+ If you want to make the pizza paleo; tapioca flour works a treat. If no dairy; omit the feta and add some blobs of coconut yoghurt spiked with chilli powder. Vego – no ocean trout! Grilled veggies would be great on this too.

Category

Mains, Sides & Salads

Tags
dairyfree, fish, glutenfree, health, healthyeating, healthyfamily, nutrition, peas, pesto, pizza, protein, recipes, seasonal, sugarfree, trout, wholefoods
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