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

  • 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 
  • 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 
  • Lunch on the go homemade tabouleh with quinoa or cracked
    5 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
  • 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
  • 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

TURMERIC QUINOA MUFFINS

GLUTEN/DAIRY/SUGAR FREE

Makes 12 small or 6 large

 

1 cup raw quinoa, rinsed

2 cups filtered water

3/4 cup besan flour

3 tablespoons linseeds

4 tablespoons nutritional yeast flakes

1 teaspoon ground turmeric

1 teaspoon sea salt

1 1/2 teaspoons baking powder

1/2 teaspoon bi-carb soda

5 eggs

1 cup grated zucchini

1/2 cup grated carrot

1 corn cob, kernels removed

3 tablespoons chopped parsley

1/2 cup pepitas, to top

 

Preheat oven to 180 degrees and line a muffin tray with cases or squares of baking paper.

Place the rinsed quinoa and filtered water in a saucepan over a medium high heat and bring to the boil. Once boiling, reduce to a simmer and cover. Leave to simmer for 13 minutes before removing from the heat. Allow to sit for five minutes covered before removing the lid and fluffing the quinoa with a fork.

In a mixing bowl combine the flour, linseeds, nutritional yeast, turmeric, salt, baking powder and bi-carb soda. Stir to combine.

In another bowl, whisk the eggs with the chopped parsley and the fold in the grated zucchini, carrot and corn kernels.

Make a well in the dry ingredients and pour in the wet ingredients and the quinoa. Stir gently to combine.

Spoon mix into lined muffin tray holes and top each muffin with a sprinkle of pepitas.

Bake for 30 minutes or until cooked through. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Store in an airtight container.

 

 

 

 

 

Category

Breakfast, Snacks

Tags
chickpeas, dairyfree, glutenfree, nosugar, nourish, organic, protein, quinoa, recipes, seasonal, seasonaleating, spring, sugarfree, vegetarian, wholefoods
No Comments

Post a Comment