Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • This was my plane food the other day Maybe its
    4 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
  • 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
  • PEANUT BUTTER CHOCOLATE  Id say treat yoself cos its
    5 days ago by brownpapernutrition PEANUT BUTTER CHOCOLATE : I’d say treat yoself cos it's Tuesday but you don't really need to save a weekday treat for a Tuesday or wait until the weekend to blow out your healthy eating for the week either. Eat intuitively my lovely friends. Listen to your body, when you feel like something e.g treat, ice cream, chocolate, eat and enjoy it mindfully instead of starving yourself of x and then overdoing/bingeing on it when you finally give in. I have lots of different treats in our fridge and freezer, I don't feel tempted to eat them all the time,
  • MUSHROOM PIZZAS  SCRUMPTIOUS took about 5 minutes prep and
    3 days ago by brownpapernutrition MUSHROOM PIZZAS = SCRUMPTIOUS, took about 5 minutes prep and 15 minutes in the oven, plus if you have left overs (unlikely as too yummy) you could chop them up and whack them into a pasta mmmm mmmmmm. Simple steps below for you and if you tune into my insta-stories and on the COOKING highlights reel thing I am doing heaps of kitchen how-tos for you. (Think it's my way of blogging right now as I haven't been doing much of that otherwise, other things happening - wont' be forever though!) MUSHROOMS PIZZAS 12 flat mushrooms, stalks removed 1/4 cup
  • For my little pasta lover  Jet and all the
    6 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

4 delicious ways to make eggs on toast

Can’t decide? Me either. Eggs a few ways –  Italian with cashew pesto and toms, Indonesian kinda gado gado style (bring on the tasty PB satay), Aussie like a green bowl on toast and yummy Japanese flavours – miso butter with spinach and eggs! So many ways you can make eggs into the hero even when it’s a simple piece of toast to start. Never boring, always satiating, rich in nutrition, absolutely delish.

Recipes follow!

ITALIAN:

Italian:

1 poached free range egg

2 teaspoons cashew pesto

3 cherry tomatoes

Pinch basil leaves, shredded

Pesto:

1 bunch basil, leaves picked

½ cup cashews

1 cup olive Oil

1 teaspoon lemon zest

1 tablespoon lemon juice

Sea Salt and black pepper

To make pesto: blitz all ingredients in food processor until uniform. Store in airtight container in fridge for up to 1 week.

To serve: spread pesto over toast, top with poached eggs, cherry tomatoes and basil leaves. Season with sea salt and black pepper and serve.

INDONESIAN:

1 free range egg, fried

Cucumber, sliced 

Zucchini, sliced and blanched

Bok choy, trimmed and blanched 

Chilli flakes

Sea salt and black pepper

Peanut satay:

¼ cup smooth peanut butter

2 tablespoons almond milk

2 teaspoons lime juice

1 ½ teaspoons fresh chilli, finely chopped

To make peanut satay: place all ingredients in a small saucepan on low heat, whisk together over heat for about 5 minutes or until smooth. Place in airtight container in fridge for up to 2 weeks. Heat slightly before using.

To serve: place blanched zucchini slices and bok choy on toast with cucumber. Top with fried egg, drizzle with peanut satay to taste, sprinkle with chilli flakes and serve with fresh coriander if desired.

AUSSIE:

2 free range eggs, whisked and cooked to an omelette or scrambled

1 tablespoon olive oil

Broccolini

Large handful baby spinach

¼ avocado

Fresh dill and parsley leaves

Sea salt and black pepper.

For the greens: add olive oil to a medium frypan, then saute broccolini and baby spinach for 3-4 minutes or until tender and wilted. Season with sea salt and black pepper.

To serve: place sauteed greens on toast, top with omelette or scrambled eggs, avocado and fresh herbs. Season with sea salt and black pepper and serve.

JAPANESE:

1 free range egg, soft or hard boiled as preferred

zucchini, shaved with a vegetable peeler into fine ribbons

20g baby spinach

1 teaspoon toasted sesame seeds

¼ avocado, sliced

Sea salt and black pepper

Miso butter:

1 tablespoon (25g) butter

½ teaspoon white miso paste

To make the miso butter: melt the butter and whisk in miso until smooth.

To serve: saute zucchini and baby spinach in a small frypan, spread toast with miso butter then place veggies on top, followed by boiled egg and avocado. Sprinkle with toasted sesame seeds, season with sea salt and black pepper and serve.

 

What are you fave ways to do eggs on toast??? 

+This is a partnered post with Australian Eggs, all thoughts, ideas, and opinions expressed are the authors own.

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.

No Comments

Post a Comment