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

  • GIVEAWAY!!!! Final days to grab tickets for NUTRITION FOR PREGNANCY
    6 days ago by brownpapernutrition GIVEAWAY!!!! Final days to grab tickets for NUTRITION FOR PREGNANCY WORKSHOP this Saturday 17 August 10-12pm in Bondi Junction. We have the juiciest, most up to date and practical information for you and a beautiful doula present at this workshop to discuss planning and the birth with you too. I cannot wait to share all of it with you aaaaaand to celebrate we have an epic pregnancy giveaway for you!!!!!! This beautiful hamper is packed full of goodies from our friends at  @ecostoreau   @franjoskitchen   @sanremo   @picspeanutbutter   @ovvioorganics   @eimele_australia   @weledaaustralia  plus a copy of Seasons to Share (by me  @brownpapernutrition ) and
  • SWEET POTATO NACHOS  PINEAPPLE AVOCADO SALSA The most exciting
    8 hours ago by brownpapernutrition SWEET POTATO NACHOS + PINEAPPLE AVOCADO SALSA: The most exciting soda to hit the fridge has officially arrived and to party with  @remedydrinks  TEPACHE I’ve created the most deeeeelish and as always nutritious dish to team up with it!!!! Helloooooo SWEET POTATO NACHOS!!!! Remedy Tepache is based on a traditional Mexican recipe and hand crafted the same way all  @remedydrinks  are, with no sugar, naturally. Taking organic pineapple juice and fermenting it with Remedy’s live culture, Tepache is full of beneficial bacteria and organic acids for a scrumptious PINEAPPLE (oooooh yeaaaa) fermented soda. Did you know pineapple is also a
  • BAKED STRAWBERRIES for dessert or breakfast either or theyre AMAZING!!!!
    19 hours ago by brownpapernutrition BAKED STRAWBERRIES for dessert or breakfast, either or, they're AMAZING!!!! Have you tried them? They take a whole 4 minutes to cook!!!! I love them with my soaked my overnight muesli and some coconut yoghurt for brekky or a little more indulgent for dessert hellllloooo vanilla bean ice cream. This is one of the many beautiful recipes I've written and shot for Eat Well  @wellbeing_magazine  this month - there's a whole section devoted to WARMING DESSERTS - that right there is true happiness my friends!!!!
  • HEALTHY DELICIOUS LUNCH BOWLS  Been doing my best to
    1 day ago by brownpapernutrition HEALTHY DELICIOUS LUNCH BOWLS : Been doing my best to snap my lunches on insta-stories for you recently and did a poll on whether you'd like to see more with a bangin YES result so may this be the start of many more great nourishing lunches for you! There are a few common features in most of the nourish / rainbow / buddha / lunch bowls that are consistently in my fridge and include: kraut, kimchi or polski ogorki pickles (I like  @peaceloveandvegetables  Kraut and just get the pickles at either the Russian deli or the supermarket) + herbs –
  • Figured out how to make homemade wholemeal crumpets inspired by
    2 days ago by brownpapernutrition Figured out how to make homemade wholemeal crumpets, inspired by a recipe I found on Food52. Only problem now is how to stop thinking about said home made crumpets in order to not turn self in to crumpet. Eeeeeep heeeellllllppppppplp!!! Truth: They're time consuming AF to make, which I learnt the first time and vowed not to make them again/often. So of course it played out like....Woke up the next day started figuring out a gluten free variation and then 2 days later did a double batch of the original wholemeal variety lol. Sorry if my butter and honey ratio

QUINOA PRAWN PAELLA

GF: DF: SF

Serves 6

 

Sofrito:

¼ cup olive oil

1 (200g) onion, finely chopped

2 cloves garlic, finely sliced

1 (200g) red capsicum, finely sliced

2 (200g) tomatoes, skinned and finely chopped

1 teaspoon sweet paprika

1 tablespoon chopped chives

½ cup water

 

Heat oil over a medium heat and cook onion until golden. Add garlic and cook for 2-3 minutes until golden.

Then add capsicum, tomatoes and chives and cook for 6-7 minutes until softened. Season with salt and pepper and sweet paprika. Add water and bring to the boil Reduce heat and simmer for 30 minutes. Allow to cool before blending.

 

Paella:

2 tablespoons olive oil

400g, cut into 4cm chunks

100g chorizo, sliced on the round

1 litre chicken stock

2 teaspoons sweet paprika

¼ teaspoon saffron

400g quinoa (2 cups)

½ (80g) frozen peas

1 kg prawns

To serve: lemon wedges, flat leaf parsley (1/2 cup)

 

Heat 1 tablespoon olive oil in paella pan on medium heat. Add the fish and cook for 2-3 minutes. Remove from pan and set aside.

Add another tablespoon oil to pan, add chorizo and cook for 3 minutes or until crisp. Then stir through sofrito.

Pour stock into pan, add saffron, paprika and quinoa and bring to the boil. Reduce heat to a simmer and cover and cook for 10-12 minutes.

Remove lid and return fish to pan with prawns. Cover and cook for a further 10 minutes.

Remove the lid, stir through the peas and increase the heat to high for 2-3 minutes. This will form a beautiful crust on the base of the pan.

Remove from heat, cover with tea towel to rest for a few minutes before serving.

Serve with lemon wedges and parsley.

Category

Mains

Tags
dairyfree, entertaining, glutenfree, healthyfamily, howtomakepaella, howtomakesofrito, lunchrecipes, nutrition, paella, prawns, quinoa, quinoapaella, quinopaella, recipes, seafood, seasonal, spanish, sugarfree, wholefoods
1 Comment

Post a Comment