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  • Think its time we crank Moroccan flavours a bit more
    10 hours ago by brownpapernutrition Think it's time we crank Moroccan flavours a bit more folks - it's leading into that time of year for yummy warming spices and the combos are heavenly - turmeric, cinnamon, ginger, cumin, cori, chilli, bit of clove. I tend to buy a premade spice mix to use but you could make it up yourself if you have them all on hand, just ready made obviously makes whipping together a yummy tray bake like this bad boy a little faster! If you're new to eating more  #plantbased  then spices are going to be your best mate, go buy a few
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  • BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  Legit
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    2 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients
  • Basic but beautiful quality ingredients and yummy big flavours in
    1 day ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY

SALMON WITH CAULIFLOWER AND MACADAMIA

GF : DF : SF : PALEO

Recipe by Evie Morton (@evieandginger)

Serves 2

2 Atlantic salmon fillets

2tbs macadamia nut spread
1/2 cup chopped macadamia nuts
1/2 large cauliflower head
1tbs butter (or coconut oil)
salt and pepper
mixed herbs (to scatter)
olive oil (to drizzle)

Preheat oven to 180C.
Line a baking tray with baking paper.
Place the salmon on tray skin-side down.
Spread the macadamia nut spread evenly on salmon fillets and sprinkle on the nuts.
Cover in foil and bake for 10 mins. Remove foil and bake for another 10 mins until the nuts are golden.
Meanwhile, steam the cauliflower then blend with the butter (or coconut oil) to a mash consistency.
Season with salt and pepper.
To serve, place the cauliflower mash on plate, top with salmon, scatter on herbs and drizzle some olive oil.

Category

Mains

Tags
carbs, cauliflower, dairyfree, fats, glutenfree, health, healthyfamily, healthyfats, macadamias, nutrition, nuts, paleo, protein, recipes, salmon, sugarfree, wholefoods
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