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  • RAINBOW NOODLE BOWL Morphing rainbow bowls with salad into more
    2 days ago by brownpapernutrition RAINBOW NOODLE BOWL: Morphing rainbow bowls with salad into more warming broth bowls as the weather changes. This one hitting the spot with all the delicious spices in the broth. Really easy to pop together with whichever ingredients you have handy just blanched in the veggie turmericy lemony ginger chilli broth. If you don't have (leftover) baked sweet potato in the fridge (I tend to - ALWAYS!) then use whatever colourful veggie to make your bowl singggggg!!!! There's even a bit of shredded lettuce in mine too just to use it up. The noodles are rice vermicelli but the turmeric
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    4 days ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • Naming this dish  lovelyleftovers I truly believe some of
    5 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
  • BANANA COOKIES With some slightly overripe bananas on hand the
    1 week ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    3 days ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 

SWEET POTATO BUCKWHEAT BREAD

This is delicious when fresh but after day one it will be best kept in the fridge up to 1 week or sliced and stored in the freezer up to 3 weeks. Toasting the loaf brings out the flavours.

NOURISH : ACTIVATED SEED + VEGETABLE BREAD

I first came across this scrumptious loaf  a couple of years ago when working with Bioglan Superfoods. We ran a competition to win not only a bundle of prizes but for winning entrants in The Superfoods Project to be published in a stunning book. It was the first book I ever played a role in and...

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...

Batch cooking ideas and my simple red lentil dhal recipe

It’s coming into the cooler months of the year in my home town which means a few more warming dinners and dhal is one of my favourites. I tend to make up a batch of this when I can, we eat some, and I freeze the rest in portions which makes life THAT MUCH EASIER...

BREAKFAST MENU FROM BROWN PAPER KITCHEN

Some samplers of our catering from the Brown Paper Kitchen each week and on the menu: Pepita coconut crunch with coyo and baked seasonal fruits (GF) Organic sourdough, honey ricotta and cinnamon bananas Vanilla pots with maple buckwheat granola Lemon coconut bircher with baked apples Rosemary, caramelized onion and cauliflower frittata (GF) House made muffins –...

CATERING AND EVENTS : VEGETARIAN ENTERTAINING MENU

Feeling the need to share more of our beautiful creations from the Brown Paper Kitchen so you can have more insight into what we do here on the daily! This are some of our delicious, nourishing and veggie based options we prepare for events. Featured: Mexi bean lettuce cups with avocado salsa Vegetarian rice paper...

31 WAYS TO EAT AVOCADO

WORDS : ELAINE FORMBY, Brown Paper Intern and Nutrition / Dietetics Student We all know that avo is the secret hero to all happiness in the kitchen but did you know just how many ways you can eat it beyond the ole faithful avo on toast? And do you remember all the great reasons avo is...

HOW TO WIN AT MEAL PREP

One of the first comments / excuses I hear from people when it comes to getting organised about their nutrition is that they don’t have time. Most of us are time poor at some stage, so whilst I totally understand the busy-ness that is life, I still truly believe that allocating a small amount of...

WHAT YOU NEED TO KNOW ABOUT THE FODMAP DIET

If you’ve been wondering what people are talking about when they say they’re on the FODMAP diet then here’s the key things you need to know. The FODMAP Diet was developed by researchers at Monash University to improve an individual’s symptoms of Irritable Bowel Syndrome (IBS). FODMAP stands for : Fermentable – rapidly broken down...