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

  • BRB just going to pop a tray of these wedges
    3 days ago by brownpapernutrition BRB just going to pop a tray of these wedges in the oven and settle in with a movie that I'll likely fall asleep to within 27 minutes. Takes me about 4 nights (non-consecutive of course, therefore 4 weeks plus) to get through anything that is more than 30 minutes in duration...which is everything. Yep the nanna life is reeeeeeeal. Sooooo I likely don't need to tell you how to make the sweet potato wedges buttttt should you wish to make the CHILLI CORI YOGHURT then I'll pop recipe below and the recipe for the Zucchini Babaganoush (all kinds of
  • I love alllll food but seriously if I had to
    5 days ago by brownpapernutrition I love alllll food but seriously if I had to pick one for right nowwwwww it would be my MEXICAN SOUP which I created one weekend to put on our  @brownpapereats  menu and I am so stoked so many people be trying it next week when it lands on their doorstep!!!! Orders close tonight, you can pop your in if you might like via www.brownpapereats.com  #veganfood   #mealprep   #sydneyeats 
  • Golden flax and almond bread with home made ginger berry
    2 days ago by brownpapernutrition Golden flax and almond bread with home made ginger berry jam yummmmmm and my fave new  @remedydrinks  booch - ginger berry - to accompany Both these recipes are on the blog aaaaaand because it’s all the winter feels right now I’ve popped some easy tips and remedies for including a little more ginger in your life too. Ginger is chock-a-block with nutrients to pump up the volume on your health. Read up folks and of course get a lil baking happening too! ‍ Now on the blog - www.thebrownpaperbag.com.au  #healthhacks   #guthealth   #bppartner   #remedynutritionist 
  • My fave way to eat This bowl in particular is
    1 day ago by brownpapernutrition My fave way to eat This bowl in particular is rich in plant based (non-haem) IRON, a key mineral for energy, immune system function, transporting oxygen to our muscles and so that we can function optimally. Iron deficiency is actually incredibly common - in pregnant women, women in their reproductive years, children and individuals following a vegetarian and vegan diet, however we can reduce our risk of iron deficiency by ensuring we eat a variety of iron rich foods and teaming them with Vitamin C rich foods to improve the absorption of iron. C and Iron work like a little
  • The only love I have for winter is for soups
    7 hours ago by brownpapernutrition The only love I have for winter is for soups, eggs however, I love year round! Popped these foodie loves into a delicious wintery dish – THAI ZUCCHINI EGG LAKSA – which is ticking ALL the boxes for flavour, nutrition, protein punch, plus it’s satisfying but you feel light after eating – winning!!! Recipe now up on the blog!  @australianeggs   #winterwarmers   #australianeggs   #sp 

SWEET POTATO TUNA BURGERS

GF: DF: SF: V

Makes 4 burgers

 

185g tin sustainably farmed tuna, drained

1 carrot, grated

1 zucchini, grated

3 spring onions, finely sliced

2 tablespoons finely chopped coriander

400g raw sweet potato, roasted and mashed

2 teaspoons lemon zest

1 garlic clove, crushed

3 large eggs, lightly beaten

2 tablespoons chia seeds

Sea salt and freshly ground black pepper

3 tablespoons coconut flour

2 tablespoons coconut oil

 

Preheat oven to 180 degrees.

Place the grated vegetables in a tea towel and squeeze out any excess liquid.

Put in a bowl with the tuna, spring onion, coriander, sweet potato, lemon zest, garlic, eggs and chia seeds. Season well with salt and pepper.

Use your hands to combine all the ingredients together well. If the mixture appears to be too wet, add a tablespoon of coconut flour at a time to help it to bind.

Use your hands to roll the mixture into patties.

Heat the coconut oil in a large frying pan over a medium heat. Fry the patties in batches for 3-4 minutes on each side. They should be golden and crispy.

Remove from the pan and place on a tray lined with baking paper. Bake in the oven for 25-30 minutes.

+ These burgers can be frozen and then defrosted and reheated in the oven or 20 minutes.

Category

Mains

Tags
burgers, dairyfree, entertaining, glutenfree, healthyfamily, howtomakefishburgers, lightlunchrecipes, lunchrecipes, nutrition, paleo, protein, recipes, seasonal, sugarfree, sweetpotatoandfishburgers, wholefoods
No Comments

Post a Comment