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  • PUMPKIN GINGERBREAD LOAF I heart this loaf oh so much
    6 days ago by brownpapernutrition PUMPKIN GINGERBREAD LOAF: I heart this loaf oh so much. Made it last year at Chrissy and now as this Christmas comes upon us (so bloody fast too!) I can’t decide if it’s this or the yummy Chai Spice Carrot Slice to go with our vanilla bean (homemade baby) ice cream?!?! The struggle is reeeeal friends. The loaf is gluten free and the icing is a cashew butter base - so good! Recipe link in bio ! Love ya, Jacq  #glutenfree   #gingerbread 
  • Boat Christmas Party Catering today for the cool folk jimmybrings
    5 days ago by brownpapernutrition Boat Christmas Party Catering today for the cool folk  @jimmybrings  . They're GUARANTEED a cracking night! This was only about half of it... lamb shoulders, more cheese, more goods didn't make it in shot, my arms aren't long enough! Wish I could've stayed on le boat. Only 18 more days and a squillion more kilos of food to cook but you know, who's counting.... Love ya, Jacq
  • How good is pumpkin and miso  seriously?!?!?!! One of
    1 day ago by brownpapernutrition How good is pumpkin and miso - seriously?!?!?!! One of my faaaaaave flavours combos everrrrrrr. Did you know miso is a fermented food? The Japanese often start their day with miso soup to warm and energise the body and stimulate digestion. I love love love their gentle approach to the morning with food. I knowwwwww I haven't reinvented the wheel by teaming pumpkin wth a miso dressing, I have however on this occasion gone a bit crazy with our home grown cress and then tossed it all with brown rice, peanuts and sesame seeds and a big juicy serve of
  • You knowI havent always had this amazing love affair with
    3 days ago by brownpapernutrition You know…I haven’t always had this amazing love affair with food. Far from it, for the greater part of my life food and I had a terrible relationship. I starved myself, over exercised, purged any food that did go in, cooked treats for others to disguise my eating disorder, hid food, exercised in secret, avoided shared meal times, it goes on… I could live without physically chewing any food for days at time, scared of the impact on my weight, always thinking - oh people don’t notice. It didn’t really work that way though. People noticed and the more they
  • BLUEBERRY BLONDIES! Think I may have converted from brownie love
    2 days ago by brownpapernutrition BLUEBERRY BLONDIES! Think I may have converted from brownie love to blondie love? The scrumptiousness is beyonddddd, AND I’ve changed up the norm and given the recipe a beautiful nourishing oomph with some heavenly fresh Australian blueberries in there too. Fresh  @australianblueberries  are packed full of antioxidants and are a great way to add versatility to your meals! Want the recipe? I’m popping it below for you beautiful peeps - Enjoy friends! Jacq BLUEBERRY BLONDIES 1/2 cup tahini 1/3 cup olive oil or macadamia nut oil 1/2 cup coconut sugar 1 large egg 1 tablespoon vanilla extract 1 cup almond

SMOKY CAULIFLOWER TACOS

Stuck for making your TACO TUESDAY  or MEAT FREE MONDAY meals a bit different? Not to worry we’ve got your back. These tacos are hands down the tastiest I’ve had in I don’t know how long!??!!

We used cauliflower in the recipe where an ingredient such as chicken might usually be and spiced it up fairly similarly too and if I may say it tastes better!  How great is cauliflower? Versatile ole thang…

Pineapple salsa a bit of a winner here too. Inspired by a little piece left just waiting to be used. The best recipes tend to come together that way would you agree?

Be sure to tag us in on your recreations of this one folks – can’t wait to see how much you love it too!

SMOKY CAULIFLOWER TACOS

GF : DF : SF : V

Serves 4

Smoky cauliflower:

1 head of cauliflower (800g)

⅓ cup olive oil

2 tbsp sweet paprika

1 tbsp smoky paprika

Pineapple tomato salsa:

1 large tomato, diced

1/4 small sweet pinepapple, cored and diced

1/2 cup coriander leaves, stalks chopped

1/2 small red onion, peeled and finely diced

2 tablespoons lemon juice

To serve:

1 avocado, peeled and sliced

1 iceberg lettuce

1 large chilli or tabasco sauce

Preheat oven to 180C. Toss Cauliflower in olive oil, sweet and smoky paprika and a good pinch of sea salt. Arrange onto lined baking tray and roast for 25-30 minutes. Cook for the lesser duration if you like your cauliflower to maintain a bit of crunch. Whilst cauliflower is cooking make the salsa by tossing all ingredients together in a bowl. Once cauliflower is cooked, pop in the middle of the table with the avocado, iceberg lettuce and chilli. Let your guests peel their own lettuce leaves, fill with cauliflower pieces and salsa then top with avocado and chilli and enjoy.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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