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  • Our touchdown meal in Bali wasnt Indonesian but by god
    20 hours ago by brownpapernutrition Our touchdown meal in Bali wasn’t Indonesian but by god were these tortilla with cauliflower, asparagus creme and some bangin sweet spicy crunchy thing a bloody delight for the tastebuds  @quince_bali  !!!! From there the eating extravaganza continued around Canggu until we had our final few days in Nusa Dua. There are so many ridiculously good, wholefoods and a stack of plant based (or giving plenty of veg options) locations you absolutely must visit when next in Bali, I will write them up in the blog ASAP with pics. I captured everything on my iPhone this time rather than lug
  • BALI BOUND!!!!! Spending the next week not working cooking cleaning
    1 week ago by brownpapernutrition BALI BOUND!!!!! Spending the next week not working, cooking, cleaning, organising, dealing or doing anything but relaxing, playing, surfing and of course alllllllllll the eating. THANK YOU SO MUCH to everyone who loaned me their hot tips for places to eat around Canggu!!!! Cannot freakin wait!!! PS these are my uber delicious Tahini Macadamia Icy Poles and they await you in this month's issue of Eat Well  @wellbeing_magazine  - easiest dessert to have stashed in the freezer - make them, then you'll feel like it's summer even when it's winter?!?!?!  #everydayisagooddayfornicecream  YOU’LL LOVE TAHINI BECAUSE... it’s rich in calcium for
  • Sooooooooooooo testing some CINNAMON SCROLLS at the moment and there
    2 weeks ago by brownpapernutrition Sooooooooooooo testing some CINNAMON SCROLLS at the moment and there ain't no complaining in my house about it SUCH a yummy winter treat with a mug of warm ho-cho, chai, tea or dandy - have you tried dandelion tea? Kinda tastes like coffee but without the caffeine hit and made of dandelion root which can help support healthy liver function too, it's delicious - hunt it down if you haven't! Making these with a beautiful spelt flour and plenty of cinnamon (obv) but trying to avoid the extra sugary component on the top - once they're peaking I'll share the
  • SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2
    2 weeks ago by brownpapernutrition SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2 : NUTRITION FOR PREGNANCY on Saturday 17 August, 2019!!!!  @nutritioncollectiveaus  Following on from PART 1: PRECONCEPTION AND FERTILITY we will dive deep into Pregnancy Nutrition. There isn’t a whole lot of information out there regarding what you SHOULD EAT during pregnancy, rather just the scary stuff, so  @wholefoodhealing  and I are absolutely stoked to be bringing our in depth knowledge to you. Brit and I will empower you by taking away the fear and guess work when it comes to nourishing you and your baby during pregnancy. Starting at Trimester One
  • Rainbow platter I made to kick off our big friends
    2 weeks ago by brownpapernutrition Rainbow platter I made to kick off our big friends lunch last weekend... one of my favourite things to make!  #saysthataboutallfood  Mixed it up to suit all tastebuds - a combo of dips with some dukkah over the top  #fancy  veggie sticks  #hellsyeah , tamari almonds, olives, seed snaps, pickles  #theobsessioncontinues , a few cheeses, crackers, and some baby radish! In a world where we are so 'connected' yet so disconnected at the same time, I truly cherish having my nearest with me to share beautiful food. Eating with joy is powerful for your health, make sure you disconnect from other distractions

13 ingredients you’ll always find in my fridge

Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team below and the how’s and why’s of their importance for nutritious meals in our home.

  1. Lemons – simple but important, for drinking, juicing and balancing flavours in meals (curries and stir fries etc) plus the acids in lemon help to tenderise (chicken, meat and fish if you choose) and break down proteins so they are more readily absorbed by the body
  2. Kraut or kimchi – they’re both a great source of enzymes to support healthy digestion but they flavours also add great value to simple meals like grilled fish with sauteed spinach and avo or a delicious nourish bowl which I do quite a few of! My favourite is Peace Love and Vegetables
  3. Hummus – if I have time, I’ll make my own, otherwise I’ll go for one of my favourites such as Pilpel or Yalla
  4. KombuchaRemedy of course!
  5. Nut milk – I never make nut mylk, it’s the one thing I simply cannot be bothered to make and there are some great brands on the market – currently sitting in the fridge is Nutty Bruce, however I stash extra in the pantry from Woolworths too
  6. Carrots – when asked what my favourite snack is, carrots are the reply! This comes as a surprise to some, I think they’re expecting some creative raw treat but to be honest I think there’s nothing better than carrots and hummus – and the combo ups your fibre, beta-carotene and plant based protein intake for the day too
  7. Frozen peas (ok so these are freezer ingredients but you get me) because they’re delicious, sweet but savoury and easy to stash into the freezer and blanch quickly to throw into a salad for the green component with grated carrot, eggs, feta, kraut and olives!
  8. Frozen spinach – makes for a great back up green hit, the nuggets of spinach you could also throw into your smoothie to ice and boost your green vitamin and mineral intake for the morning if it’s sitting in the freezer and you don’t have any baby spinach handy – tricks yes!
  9. Maple syrup – for the moment when I MUST MAKE CHOCOLATE. The 3 ingredient combination for raw chocolate I stand by is maple, raw cacao and coconut oil. From there you can be adventurous but these are the best to start with
  10. Olives – because if there’s nothing in the fridge and I’m waiting for home delivery to arrive, then olives and red wine will keep me sane – hehe. Also Jet LOVES olives and it’s a great pre dinner, savoury snack for him too. We usually keep kalamata and Sicilian green on hand
  11. Goat cheese or feta – do these need explaining? I admittedly keep the marinated variety on hand because it’s scrumptious and what really is life without some indulgences, and as they keep better too
  12. Buckwheat or quinoa bread sliced and frozen – that way you’re never short on a meal, also such a great solution when you come home from travel! Find the recipe for Quinoa Seed Bread here and Buckwheat Sweet Potato Bread here. 
  13. Onions – basic but delicious and with an onion I can create a pantry curry with lentils and probably peas from the freezer and then a meal is ready! Did you know onions are a great source of prebiotic fibre to feed the healthy gut bacteria too? Nutrition factoid for you to take with you today!

 

 

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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