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

  • Happy Friday friends a little snippet of my work from
    5 days ago by brownpapernutrition Happy Friday friends... a little snippet of my work from this month's Eat Well  @wellbeing_magazine  .... Carrot Spice Hemp and Buckwheat brekky  #plantbased  fulfilling allll my breakfast muesli dreams I'm onto writing the recipes and articles for the mag for next February now - yewwwwwwww!!!! Gosh that means the countdown is (almost?!?!?!) on, my little girl is only 16 weeks from landing into the world.. might need to start getting cracking on a few things to make her nursery - would love any tips also for PRAMS, BAGS + CARRIERS? Has been a looooong time since Jet was a bub,
  • Having a night away from my gorgeous big man svendsenfitnesshealth
    4 days ago by brownpapernutrition Having a night away from my gorgeous (big) man  @svendsenfitnesshealth  for some cherished mumma son one on one time with this beautiful little man. Lots of snuggles, staring into space chats and swims on the Central Coast this weekend. I was speaking to one of my besties the other day who had about a 4 or 5 year break between bubs and she echoed the sentiments on what I had already been thinking which was to make the most of some extra special time together with your older kiddy winks now because once bubba comes along in Feb the dynamic
  • Clearing out the fridge on the weekend before our fresh
    5 days ago by brownpapernutrition Clearing out the fridge on the weekend before our fresh produce arrived for the week and pulled together I think one of the most random, but loveliest grazing boards for lunch that I’ve done in a while! SPECIAL shout out to the gorgeous sorrel leaves which came from our garden though, super chuffed to have grown so much in our own backyard this year - has made us so happy as a little family doing that. Also garden time is SO therapeutic - I'm obsessed. Going to list all the ingredients on the board for you below with the brands
  • DOUBLE TAP TO BE THE FIRST TO TRY MY CHRISTMAS
    6 days ago by brownpapernutrition DOUBLE TAP TO BE THE FIRST TO TRY MY CHRISTMAS SPICE COOKES!!!!!! So I know Halloween was last week, but let's be serious, Christmas is like TOMORROW isn't it????? Sure AF feels like it! This time of year flieeeeeeees and I'm starting to trial a few little recipes ready to pack into Christmas gifts which I think will be all home made this year (might have to time / reality check myself on that, but will do best all the same hahahaha) You need one bowl for these beauties would you like the recipe? I've just popped it on the
  • Vegan Cypriot Sausage and a whoooooole chapter on beautiful Cypriot
    3 days ago by brownpapernutrition Vegan Cypriot Sausage and a whoooooole chapter on beautiful Cypriot style food this month in Eat Well mag - I've written a few recipes in this chapter and about 12 others throughout the rest of the mag - it's a ripper!!!! On stands now so grab quick, also I think you'd love the section on IRON RICH MEALS too - one of my faves for sure Hope the weekend is kind to you wonderful humans - J xo  @wellbeing_magazine   #plantbased   #veganfoodshare 

THAI SPICED SALMON WITH HERBED BROWN RICE

GF : DF : SF

Serves 2

Looking to add a new recipe to your weekly rotations? Look no further! Easy, quick, nutritious and delicious.

If you do eat fish as a source of protein aim to include fatty fish – salmon, trout, mackerel, herring, sardines – 2-3 times per week. Nutritionally we advise this intake as the Omega 3 essential fats in these fish, namely EPA (eicosapentanoic acid) and DHA (docosahexanoic acid) cannot be produced by the body and therefore are ‘essential’ requirements from the diet. It is these fats that support cognitive function, joint mobility, reducing inflammation within the body and ensuring our cardiovascular health is pumping at its best.

Ingredients:

250g fresh salmon, skin removed  

3 tsp red thai curry paste

1 tbsp coconut oil

½ cup (100g) brown rice

⅓ bunch coriander, leaves picked, stalks finely chopped 

1/2 cup baby spinach leaves

2 stalks shallot, finely sliced, white part only 

2 tbsp roasted peanuts, roughly chopped

1/2 lime, cut into wedges

½ long red chilli (optional)

Dressing:

1 tbsp coconut cream

1 tbsp lime juice

Method:

Chop salmon into 3cm x 3cm pieces, toss with red thai curry paste and set aside to marinate. 

Bring a pot of water and rice to the boil, cook for 20-30 minutes (as per packet instructions) until cooked.   

While rice is cooking, make the dressing by combining lime juice and coconut cream in a small bowl and whisking together. 

When rice is almost cooked, start preparing the salmon. Add 1 tbsp coconut oil to a fry pan and cook salmon pieces for approximately 3 minutes on both sides.

To serve, spoon rice over bowls, top with coriander, baby spinach, and shallots, and drizzle with dressing.

Place cooked salmon on top, sprinkle with peanuts, pop lime wedges on the side and serve. 

 

Category

Mains, Sides & Salads

Tags
midweekrecipes, pescetarian, salmon, seafood, spices, thai
No Comments

Sorry, the comment form is closed at this time.