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

  • Our next and final workshop for 2019  STARTING SOLIDS
    2 days ago by brownpapernutrition Our next and final workshop for 2019 - STARTING SOLIDS is live on Wednesday 13 November and it’s going to be super juicy, insightful, educational and completely practical. This workshop is for you if you want to know the best foods to introduce to your baby first, how to start, how to best nurture your baby’s gut health, reducing allergies and so much more. We have 2 time slots available for this workshop 930 and 1100am at the very divine  @nuboplay  Alexandria. Tickets sell quickly so grab yours and feel free to bring your gorgeous bubs along too.  @wholefoodhealing  and
  • 5 HACKS FOR A HEALTHIER KIDS PARTY now up on
    1 week ago by brownpapernutrition 5 HACKS FOR A HEALTHIER KIDS PARTY now up on the blog...because eeeeeeeek help us the sugar highs and lows are epic when they're fuelled with it! AND thank the  @remedydrinks  gods cos now you can include a healthier alternative to the traditional soft drink with their suuuuper recent launch of the most delicious Remedy Sodas - yewwwwww! What’s the difference between  @remedydrinks  and the ‘usual’ soft drinks or sodas you ask? Well … Remedy Sodas are made with organic fruit juices brewed with Remedy’s live culture to ferment out all of the sugar before adding all natural ingredients including
  • This is me and one of the first photos with
    4 days ago by brownpapernutrition This is me... and one of the first photos with my little GIRL... ☺️I feel a bit nervous to share this photo, but in the same breath very proud that I said yes to being part of a beautiful project and book - THIS IS ME - which will be published in March 2020, right around when my lil crumpet comes into the world. I did this for me, to remind myself how far I have come from my own troubled past with tremendous body image issues and disordered eating. I did this for my little girl, to one day
  • RASPBERRY LEMON SPELT CUPCAKES as promised to lots of you
    6 days ago by brownpapernutrition RASPBERRY LEMON SPELT CUPCAKES... as promised to lots of you who had asked when they made a sneaky appearance in stories this week. Best way to bring in the weekend... spelt is a lovely, nutritious, ancient grain with a perfect swap for swap with a polished white wheat, it's always been my go to. I've popped this recipe on the blog wonderful humans, there's a link in bio for you. Happy weekending... Jacq xoxo
  • ROAST CAULIFLOWER WITH CAJUN CHICKPEAS  Really quite stoked on
    1 week ago by brownpapernutrition ROAST CAULIFLOWER WITH CAJUN CHICKPEAS : Really quite stoked on this meal... Roasted some cauliflower steaks in extra virgin olive oil and sea salt, and whilst they were in the oven I made the cajun chickpeas to go with. Whisked together coyo and hummus (keeping it  #plantbased ) and once they were all cooked, layered the base of the plate with the humm-yoghurt, then topped with the cauliflower, tomatoes, cajun chickpeas, herbs and some hemp seeds. Such a cracker of a meal!!! Plenty of plant based proteins. If you jump onto my insta-stories I'm showing you how to make the chickpeas

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