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

  • Naming this dish  lovelyleftovers I truly believe some of
    5 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    4 days ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    3 days ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
  • RAINBOW NOODLE BOWL Morphing rainbow bowls with salad into more
    2 days ago by brownpapernutrition RAINBOW NOODLE BOWL: Morphing rainbow bowls with salad into more warming broth bowls as the weather changes. This one hitting the spot with all the delicious spices in the broth. Really easy to pop together with whichever ingredients you have handy just blanched in the veggie turmericy lemony ginger chilli broth. If you don't have (leftover) baked sweet potato in the fridge (I tend to - ALWAYS!) then use whatever colourful veggie to make your bowl singggggg!!!! There's even a bit of shredded lettuce in mine too just to use it up. The noodles are rice vermicelli but the turmeric
  • BANANA COOKIES With some slightly overripe bananas on hand the
    1 week ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing

PUMPKIN BUTTER BEAN SALAD WITH CHIMICHURRI DRESSING 

GF : SF : V
Serves 6 as a side

This is my favourite combination at the moment. Grounding elements of pumpkin, butter beans with good plant based amino acids, a touch of yoghurty creaminess (also adds up on the protein count in a vegetarian meal) and the most delicious green chimichurri dressing. It’s worth roasting up that extra bit of pumpkin next time you are making a roast or something of that nature just to have it on hand for this recipe. Feel free to play around with the combos of herbs for the chimichurri dressing too.

Ingredients:

500g jap pumpkin, peeled and cut into chunks

1 small (100g) spanish onion, cut into quarters

4 tablespoons olive oil

400g tin butter beans, rinsed and drained

1/2 cup greek or natural yoghurt (full fat)

1/2 bunch parsley leaves picked

2 tablespoons pepitas

2 tablespoons walnuts

Sea salt and black pepper

Chimichurri dressing:

1 cup parsley leaves

1 cup mint leaves

1/4 cup apple cider vinegar

1/3 cup extra virgin olive oil

pinch chilli flakes

1 clove garlic (optional)

Method:

Preheat oven to 200C, line a large baking tray with greaseproof paper, place pumpkin and spanish onion quarters on tray, toss with olive oil, then bake for 35-40 minutes. While veggies are baking make the chimmichurri dressing by placing all ingredients in a food processor or blender and blitz to combine. Once veggies are cooked, allow to cool, then toss with butter beans, parsley, pepitas, walnuts and season with sea salt and black pepper. Spoon half onto serving platter, dollop half the yoghurt and half the chimmichurri dressing, then repeat and serve.

Category

Sides & Salads

Tags
butterbeansalad, chimichurri, easyrecipes, glutenfreerecipes, healthyrecipes, healthysalads, pumpkinsalad, salads, sides, sidesalads, vegetariansalads, veggiesalads
No Comments

Sorry, the comment form is closed at this time.