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  • 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
  • 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 I eat lots of chocolate and cheese on the
    1 day 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)

PUMPKIN, TEFF AND DATE LOAF

GF: DF: SF: V

Serves 12

 

2 cups grated pumpkin

1/4 cup olive oil

3 eggs

2 teaspoons vanilla essence

1/2 teaspoon bicarb

1 teaspoon baking powder

2 teaspoons cinnamon

2 tablespoons chia seeds

8 medjool dates, pitted and roughly chopped

1 cup almond meal

1/2 cup ivory Teff flour

1/4 sunflower seeds, to top

 

Preheat oven to 180C and line a loaf tin with baking paper.

In a large mixing bowl whisk together the olive oil, eggs, bi carb, baking powder, cinnamon and chia seeds. Then stir through the pitted dates and grated pumpkin.

Next fold in the almond meal and teff flour and mix to combine.

Pour batter into the lined loaf tin and top with sunflower seeds. Bake for 45 minutes or until a skewer comes out clean. Allow to cool in tin for 10 minutes, then remove and place on wire rack for 30 minutes.
Slice and serve as is or topped with your spread of choice (ricotta, tahini, butter or honey all work well!)
Store in airtight container out of fridge for 2-3 days or refrigerated up to one week. Always warm or toast prior to serving.

RECIPE: Victoria Pope, @nutrition4foodies

Category

Snacks, Sweet Treats

Tags
dates, entertaining, healthyfamily, healthytreats, homemade, howtocookwithteff, nourish, nutrition, pumpkin, pumpkinloaf, recipes, seasonal, sugarfree, teff, tefftribe, wholefoods
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