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  • PEANUT BUTTER POPCORN BARS  treats done right Made 400
    1 week ago by brownpapernutrition PEANUT BUTTER POPCORN BARS = treats done right Made 400 of these yesterday to share with the peeps at the  @tasteofsydney  with my  @picspeanutbutter  fam, they were an absolute hit! Love seeing people’s faces light up, ESPECIALLY when they realise how easy they are - 3 ingredients, 5 minutes, in the freezer, done! Recipe below my fellow pb lovers. Have a fabbbbbulous weekend! Much love, Jacq PEANUT BUTTER POPCORN BARS Makes 16 GF : DF : VEGAN (OPT) 4 cups cooked popcorn (approx 2 tablespoons kernels) 3/4 cup smooth  @picspeanutbutter  1/4 cup honey OR 1/3 cup rice malt syrup Place
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  • This was my plane food the other day Maybe its
    3 days ago by brownpapernutrition This was my plane food the other day. Maybe it’s a bit nerdy to pack a lunch box and raw snacks, but I can’t bear the thought of being caught out at the airport, on the plane or touching down and being hungry, sooooo I go prepared. Plane and airport food has come a long way yes but it ain’t gonna change to uber healthy for, well, ever most likely so if being a health nerd is my only option then I am totally down with that. Plus food, and certainly a grown woman with a byo lunch box on
  • For my little pasta lover  Jet and all the
    5 days ago by brownpapernutrition For my little pasta lover - Jet and all the pasta lovers in my life aka basically everyone. This RAINBOW PASTA is too easy not to make, and the lovely quinoa rice (gluten free) rainbow pasta shapes make it all the lovelier. Beautifully balanced in macronutrients and flavour, and ace because whilst you can eat it hot it’s also absolutely yummo as a pasta salad served cold. Been a feature in lunchboxes for us too, as a change to sambos and other more picky / small food type items. HOW PRETTY IS IT THOUGH? recipe just below for you, can
  • PEANUT BUTTER CHOCOLATE  Id say treat yoself cos its
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Spicy carrot quinoa kimchi salad

Bit of tongue teaser if you say this one too quick, also very delicious for the tastebuds on your tongue.

I served this salad up for staff lunch the other, they loved, and to be honest I continued loving it over the weekend – it’s a keeper and eater for the days following without spoiling. Love that.

If sriracha is not on hand, use chilli and lemon in the yoghurt dressing, can also swap for a coconut yoghurt if you prefer dairy free and vegan.

Lemme know how you go cooking it!

SPICY CARROT QUINOA KIMCHI SALAD 

Serves 4-6 as a side

Gluten free : sugar free : dairy free (optional) : vegetarian

1kg carrots, sliced 5mm thick into coins

2 tablespoons olive or coconut oil, melted

1 cup quinoa, rinsed

1/2 cup peanuts, roughly chopped

200g cherry tomatoes, halved

4 asian shallots, white part only, finely sliced

1 cup mint leaves, shredded

2 teaspoons coriander seeds – or if none use fresh coriander leaf and stalk to taste

1/4 cup kimchi (or more if you wish for a spicier experience)

Sriracha yoghurt:

1 tablespoon sriracha sauce

1/2 cup natural greek yoghurt

sea salt and black pepper

To serve: lemon wedges

 

Preheat oven to 200C, line a large baking tray with greaseproof paper and place carrots on the tray, drizzle with oil and place in oven to cook for 40 minutes. Whilst carrots are cooking cook your quinoa until tender. (I use 1.5 cups water to 1 cup quinoa as a ratio, bring to the boil and then reduce heat and cook uncovered until the water is absorbed, then fluff with a fork). In a small bowl whisk together sriracha and yoghurt and set aside. Once carrots are cooked, sprinkle quinoa  over the tray, followed by tomatoes, mint, shallots, peanuts, coriander seeds and kimchi. Dollop or drizzle sriracha yoghurt over the top, season with sea salt and black pepper and serve with lemon wedges on the side.

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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