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    4 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 
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    3 days 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
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    2 days 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!!!
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Winter Harvest Board

Delicious flavours and colours coming together in this harvest board. What speaks the loudest though is the delicious fibre, prebiotic and probiotic ingredients in the meal that work within your gut to build beautiful intestinal flora, ready to absorb the nutrition from your food and deliver it to your body. That’s why meals like these are my absolute favourite… I’ve noted the prebiotic and probiotic rich foods below on the ingredient list for you. Enjoy!

WINTER HARVEST BOARD

Serves 4

GF : DF : SF : Vegetarian

300g beetroot, heads only, scrubbed (prebiotic)

1 bunch of dutch carrots, trimmed and scrubbed gently (fibre)

2 tbsp olive oil

200g cherry tomatoes, halved (fibre)

½ bunch cavolo nero, trimmed (fibre)

¼ cup broccoli sprouts (fibre)

100g mung sprouts (fibre)

100g quinoa (fibre)

½ cup sauerkraut (prebiotic)

¼ cup dill leaves 

¼ cup parsley leaves

¼ cup mint leaves

¼ cup walnuts (fibre)

Yoghurt dressing:

3 tbsp greek natural yogurt (probiotic)

1 tsp apple cider vinegar (gut elixir)

2 tbsp olive oil

Pinch of sea salt

½ clove garlic, minced (prebiotic)

2 tsp whole grain or dijon mustard

Preheat oven to 180C. Wrap beetroot in foil and place in oven to cook 60-80 minutes or until soft. Arrange carrots on a lined baking tray with 2 tbsp olive oil. Roast in the oven for 30-40 minutes until soft. When the carrots are almost cooked, rub cavolo nero in remaining olive oil roast for 5-10 minutes. While carrots and beetroot are roasting, cook quinoa and leave to cool. Toss shredded herbs through the quinoa. Combine all ingredients for the yoghurt dressing in a bowl and whisk. Peel beetroot and cut into pieces. Arrange all the other ingredients with the carrots and cavolo nero on the baking tray 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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