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    4 days ago by brownpapernutrition Q. Why was the lettuce embarrassed? A. Cos he saw the salad dressing! so bad hey!!!! can’t help it Jetty bought a book of the Worst Jokes in the World and I will absolutely bringing the worst of them to the table (pardon the pun ). Showing you how I make this delicious Mango Tofu Salad on my stories today. If tofu ain’t your thang you can swap for tempeh, chicken or egg as you wish! Love meals like this - fresh light delicious easy wholesome! THAI MANGO TOFU NOODLE SALAD 1 pack rice vermicelli 1/2 cup peanuts 400g firm
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    3 days ago by brownpapernutrition Weekend weather lookin alright for a picnic! Well you can picnic haha - I have a tonne of work to get through on the weekend to play catch ups for the past few weeks! Find the recipe for my PUMPKIN CHICKPEA WRAPS in this months issue of Eat Well magazine  @wellbeing_magazine  - available in supermarkets, groceries and newsagents! Woo hoo!!!! Can't wait to see my next submission in print - it has some of my favourites in there! Love ya! Jacq  #shesaysfavouriteswhenallfoodisallfavourite   #eatwell 
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Tips for nourishing kids and building healthy meals

A rainbow plate for the miniature people and a few tips for nourishing your small ones:

  • Offer a variety of foods, even if they don’t want to eat the variety (yet, OR so they say…..), we have to work on exposing kids to different foods in order for them to learn and one day pick it up and try
  • Go for a balance of protein carbs and fats with each meal. It’s easy to lapse into carb heavy meals and finish it with a big dose of dairy to fill kids up but the balance of macronutrients (PROTEIN, CARBS, FATS) will help them thrive
  • Let kids play with their food – after all play is what being a kid is all about! Touch, feel, taste, maybe squirm their little faces up with new flavours but it’s all playful, beneficial and healthy to do so. Sure food might move across the room from time to time, but don’t sweat the small stuff, focus on making food fun.

This is a little rainbow plate with a fun, nutritious balance of protein carbs and fats, plus some snacks on the side for later.

Carbohydrates:  a variety of carbs sourced from whole grains (quinoa rice pasta), vegetables (zucchini, tomato, cucumber) and fruits (apricots, strawberries, apple) and some bonus little Currants just to sweeten the deal (kids love little bursts of flavour)

Protein :  omelette, sprouts, hummus and a variety of proteins contributed to the meal by the plant based ingredients on the plate too

Fats: grated cheese, olives and the butter or olive oil as you wish, to cook it in

You  can build up to more ingredients as you go with kids but give their meals some creativity, work with different ingredients, enjoy locally grown produce like our Australian Currants and watch their little minds and growing bodies flourish.

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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