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  • Im a big believer that food can be your medicine
    2 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients
  • Double tap for a piece of my yum COFFEE DATE
    3 days ago by brownpapernutrition Double tap for a piece of my yum COFFEE DATE AND WALNUT SLICE!!!! It’s plant based, gluten free and made with decaf coffee so I am not climbing the walls after Going to pop the recipe below for you, also FYI do not be popping little cacao nibs on top as I evidently did, as it looks crap, so I ended up dressing the with cacao and then thought oh my god you freakin genius it’s like a cappuccinoooooooo!!!  #ineedtogetoutmore  ok time for recipe!! COFFEE DATE WALNUT SLICE Soak 1 cup pitted medjool dates in 3/4 cup STRONG decaf (you
  • Basic but beautiful quality ingredients and yummy big flavours in
    20 hours ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY
  • BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  Legit
    4 days ago by brownpapernutrition BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH : Legit lived on this number for about 4 days recently. It absolutely saved me on the days of mania with homeschool and baby. Enjoyed as it was, with some extra seeds snaps or a piece of sourdough some days and others with (pre) boiled eggs too. Delicious way to pack plenty of greens, fibre, plant protein and healthy fats into one. Recipe now up on the blog! Happy Sunday y'all! Jacq  #plantbasedrecipes 
  • How are you 13 weeks already?!?!?! How have I not
    5 days ago by brownpapernutrition How are you 13 weeks already?!?!?! How have I not slept in that long yet still stand up hahahahahha - love you miss Elke my littlest duckling  #13weeksold   @boden_clothing 

A Rainbow Bowl to calm the post holiday blues

Baby I’m home xoxo Although I don’t think I’m quiiiiiite ready for it. Sri Lanka was beyond beautiful and I’m so excited to share a few photos with you over the coming days – promise not too many – PROMISE!!! Actually to manage that (*travel pic flood) I started an album separately on the gram for my hobby photography (people, travel, life) and all the other things that happen you know…beyond the food on my plate.
 
But let’s talk about plates for now and how we’re going to fill them this year. I’ll share with you some on mine…
 
Last year I tuned into how I was feeling (which was injured, frustrated and suffering digestive discomfort at the beginning of the year), and reduced meat and poultry, swapping for heeeeaps of plant based meals plus fish, dairy and eggs.
 
2018 also saw a final farewell to coffee for me because frankly the real deal coffee was not doing good things for me emotionally (anxious, trembly, faaaaar too heightened) and I’m a better human for it. I still drink (and bloody love) tea, it doesn’t have the same slap in the face as coffee does for my body thanks to the role of tannins in the tea.
 
This year I’m going to invest even more into my knowledge (with a strong focus on paediatric nutrition, early childhood and reproductive health) and I’ll absolutely keep sharing those learnings with you. The more knowledge and empowerment I can offer you in nutrition, food, health, preventing disease, the happier and more fulfilled I will be.
 
Oh, I almost forgot my plate! So I whipped this one up the day after arriving home from Lanka with only a few bits and pieces in the fridge, freezer and some tasty toppers in the pantry. On my plate : grated carrot, frozen peas, kimchi, boiled eggs, cashew cheese, avocado, lime, hemp seeds, spiced sunflower seeds, avocado, evoo, lime, sea salt, pepper and keeping the chilli flavours from our trip alive and kicking, some chilli flakes to finish! Chilli flakes are the newest feature next to our salt and pepper on the bench top, to remind me to use them more often than before – such a yummy addition to the meal.
 
Alright – so now I’ve given you the juice on what’s on my plate this year ahead – tell me what’s on yours? I’d love to know. Let’s connect more. Much love, Jacq xx
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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