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    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
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    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
    11 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
  • BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  Legit
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PECAN SPICE GRANOLA

Gluten/Sugar Free: Vegetarian

Makes 1 jar – 5 cups

 

DF : SF : GF (OPT) : V

 

1 cup pecans

2 cups oats

1 cup coconut

1 cup almonds, roughly chopped

1/4 cup coconut oil melted

3 tablespoons maple syrup – or 1/3 cup rice malt syrup

1 1/2 tablespoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground cardamom

1 teaspoons ground ginger

 

Preheat oven to 150C and line a large baking tray with greaseproof paper.

Combine pecans, oats, coconut and almonds in a large bowl and toss gently.

Melt together coconut oil, maple/rice malt syrup, and spices.

Stir coconut oil combo through the dry ingredients until well coated, spread across baking tray then pop in oven.

Cook for 10 minutes, turn the ingredients and cook a further 10 minutes.

Allow to cool on tray then store in an airtight container.

Category

Breakfast

Tags
breakfast, dairyfree, granola, muesli, nosugar, nourish, nuts, organic, pecans, recipes, seasonal, seasonaleating, spring, sugarfree, vegetarian, wholefoods
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