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

  • Ive been snuggled into this beautiful human for 4 years
    4 days ago by brownpapernutrition I’ve been snuggled into this beautiful human for 4 years now but we’ve known each other for more than 12. In the past year we’ve done so much travel, work, adventure and of course baby making The past few months have been some of the hardest, saddest and the most trying but we stand even stronger, more in love, and grateful for everything we share with each other in this life. I love you always gorgeous man and trust me when I say THE BEST IS YET TO COME  @svendsenfitnesshealth  xoxoxox  #38weekspregnant   #love 
  • EGGPLANT MUNG BEAN CURRY Making this one because Ive not
    2 days ago by brownpapernutrition EGGPLANT MUNG BEAN CURRY: Making this one because I’ve not been able to stop thinking about it but also to store in the freezer for post partum meals which are easy to pull, defrost, nourish and restore. The eggplant gives a really substantial element to this curry, complimented well by mung beans. Mung beans are some of my favourites for curries, they have a delicious flavour, but also deliver significant amounts of fibre, plant based amino acids for protein, iron and interestingly a dense amount of folate too. Folate (Vitamin B9) during pregnancy is required to help reduce the risk
  • Lunch on the go homemade tabouleh with quinoa or cracked
    4 days ago by brownpapernutrition Lunch on the go... homemade tabouleh with quinoa or cracked wheat (can swap either in or buckwheat too if handy, bangin recipe on the blog) heaps of nuts and seeds in there to add healthy fats and plant protein, tomatoes, avocado  @australianavocados  , hummus (homemade yasssss - never bother with making hummus at home but mate this one delishhhhh), cheese, kraut  @peaceloveandvegetables  , tomatoes, olives, pickles (pregnancy craving prob the only main one - vinegary salty kinda food...) and a newbie lunchbox which I freakin love from  @thinc .eco - this year and end of last I started making habit of
  • FULLY appreciate that posting Choc Peanut Butter Fudge first thing
    2 days ago by brownpapernutrition FULLY appreciate that posting Choc Peanut Butter Fudge first thing on a Monday morning might be torture, but ACTUALLY what is the point of a Monday unless to be excited about the week ahead?!?!?! ‍♀️ESPECIALLY if it involves making THIS!!!!!! My recipe for this cracker is in this month's Eat Well mag but I've also just done a post on the blog with my favourite WHOLEFOOD, PLANT BASED FUDGE recipes alllllllll there for you. Mate, get amongst it J xo ✌ thebrownpaperbag.com.au  #plantbased   #veganrecipes 
  • TERIYAKI NO MEAT BALL BOWL  of delicious satisfying happiness!
    1 day ago by brownpapernutrition TERIYAKI (NO) MEAT BALL BOWL - of delicious, satisfying happiness! Pickled onion are a staple in our fridge. I use an apple cider vinegar base for it and it's literally ready in 20 minutes for whichever meal I like and then keeps in the fridge a few weeks... if it lasts. Best way to pimp up a meal, adds valuable prebiotic fibres and quercetin to the diet and sans raw onion breath too - win! The (no) meatballs are made with quinoa, beans and mushies and absolutely heaven. Make please! Popped the full recipe on  @bodyandsoul_au  beautiful humans. J xo

ROASTED CITRUS SALMON WITH TEFF AND DATE TABOULI AND LABNE

GF: SF

Serves 4

 

4 fillets of salmon or ocean trout around 200 g each.

 

For the Citrus glaze:

Juice of 6 oranges and 2 lemons

2 star anise

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 stick of cinnamon

5 tablespoons caster sugar

+ caster sugar can be replaced with 3 tablespoons maple syrup

To make the glaze combine all of the ingredients in a small saucepan over a medium heat.Cook while stirring until it has reduced down to a quarter of its original size.Remove from the heat and allow to cool before filtering the glaze through a strainer.

For the Teff tabouli:

150g ivory teff grain

150g brown teff grain

3 roma tomatoes, medium size

1 Spanish onion, small size

100g parsley

8 mint leaves

5 medjool dates, pitted

2 tablespoons dried cranberries

1 lemon

Olive oil

Pinch of ground All Spice.

Pinch 5 spices mix

To make the tabouli place heat a medium sized saucepan over a medium high heat and heat a tablespoon of olive oil. Once heated add both the ivory and brown Teff grain and fry for around 1 minute. Then add 1.5 parts of water and cook for around 8 minutes or until most of the liquid has reduced. Remove from the stove and rest for another 10 minutes and allow to cool. Cut the tomatoes into quarters, remove the seeds and then finely dice. Dice the onions, chop the parsley, mint, dates and cranberries and put in a large mixing bowl with the tomatoes.Add the cooked Teff to the bowl along with the spices. Mix all ingredients together and dress with lemon juice, olive oil , salt and pepper.

For the Labne:

200g thick yogurt

1 tablespoon lemon juice

1 tablespoon olive oil

1 pinch salt and pepper

1 pinch of zaatar

1 pinch of dried mint

To make the labne whisk all ingredients together in small bowl and leave to sit overnight.

When all other ingredients are prepped preheat the oven to 200 degrees.Line a baking tray with baking paper and roast the salmon fillets for around 7 minutes or as to your preference.Serve with the tabouli, labne and citrus glaze.

Category

Mains

Tags
citrusglazedsalmon, glutenfree, healthyfamily, howtocookteff, howtomakeacitrusglaze, howtomakebakedsalmon, howtomaketabouli, nutrition, protein, recipes, seasonal, simplerecipes, sugarfree, teff, tefftribe, wholefoods
No Comments

Post a Comment