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  • Oat and coconut loaf from the loaf queen herself loooooove
    1 day ago by brownpapernutrition Oat and coconut loaf from the loaf queen herself loooooove this recipe it kind of reminds me of an Anzac Biscuit in a loaf??? Try! I’ve popped the recipe up - link in my bio. Love from the Snowy Mountains! Jacq xx
  • My fave way to eat This bowl in particular is
    3 days 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
  • Good morning from the Snowy Mountains!!!  Currently road tripping
    2 days ago by brownpapernutrition Good morning from the Snowy Mountains!!! ⛰ Currently road tripping but after the 430am start we be there sooooon! ☕️ So excited to get on the mountain again and see my little man on a snow board for the first time. Meeting our fam there, be so rad to have that time together, ski our lil hearts out and eat big yummy meals at the end of the day before doing it all over again yewwwww. Packed some of the meals from  @brownpapereats  for us all too. Gah so excited !!!!! Have an awesome day y’all!!!!! Love Jacq
  • When the peeps say MORE MEXICAN we deliver legit but
    7 hours ago by brownpapernutrition When the peeps say MORE MEXICAN we deliver, legit, but to your doorstep!!!!  @brownpapereats  Orders close tonight for our delivery next Tuesday, now delivering to Sydney CBD!!! ON THE MENU THIS WEEK: HEAVENLY LENTIL LASAGNE (VEGETARIAN) CHICKPEA FELAFEL BALLS WITH BROCCOLI RICE AND TAHINI YOGHURT (VEGETARIAN ) THAI SWEET POTATO CURRY (VEGAN) ROAST PUMPKIN AND BLACK BEAN CHILLI NACHOS (VEGAN) CAULIFLOWER AND ROSEMARY FRITTATA (VEGETARIAN) MEXICAN SOUP (VEGAN) VEGAN RAINBOW LASAGNE (VEGAN) PUMPKIN AND BASIL FRITTATA (VEGETARIAN) TOMATO AND CARROT SOUP (VEGAN) Order via www.brownpapereats.com can’t wait to nourish you!!!
  • The only love I have for winter is for soups
    2 days 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 CHIPS WITH ZUCCHINI BABAGANOUSH

Comfort snacks be sorted with this one!!! Well actually any snack time, not just for comfort, although how delicious are spicy, savoury and a just a touch mushy with alllll the nutrition when you feel the need for a pick me up?

SWEET POTATO WEDGES WITH ZUCCHINI BABA GANOUSH

600g sweet potato, cut into 1cm chips

2 tbsp extra virgin olive oil 

Baba Ganoush:

 3 medium zucchini (approx 400g) 

4 large Garlic cloves 

2 tsp Tahini 

1/2 tsp Lemon Zest 

1 tbsp Lemon Juice 

1 tbsp extra virgin olive oil

Chilli Yoghurt

1/2 cup (120g) Yoghurt 

1/2 bunch Coriander,  stems and leaves finely chopped

1 tbsp lemon juice

1/2 tbsp extra virgin olive oil

 1/4 tsp Chilli Flakes or more if desired

Preheat oven to 180C and line a large baking tray with greaseproof paper. Toss the sweet potato chips in olive oil and sea salt, roast for 55 mins. Cut zucchini in half length ways, arrange zucchini and garlic cloves (skin on) on a roasting try with 1 tbsp olive oil, roast for 1 hour. Remove from oven and blend all Baba Ganoush ingredients with a pinch of sea salt for 2 minutes in a food processor. Make yoghurt dip simply by mixing all yoghurt ingredients in a small bowl. Arrange dips and sweet potato chips on a platter and serve. 

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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