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  • Our fridge isnt always stocked to the brim in fact
    6 days ago by brownpapernutrition 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 on the blog today and the how’s and why’s of their importance for nutritious meals in our home.
  • One of my favourite nourish bowls! Teriyaki veggies baby spinach
    1 week ago by brownpapernutrition One of my favourite nourish bowls! Teriyaki veggies, baby spinach, pickled ginger, boiled eggies, avocadoooooo and herbs. Servin it up with some Remedy for good measure. The recipe for my teriyaki roast veggies is on the blog - so scrumptious - and you can make up the teriyaki sauce in bulk and store it too if you love it as much as I do!!!! There are 9 DIFFERENT plant based ingredients in this meal, a source of protein from eggs, fibre (vegetables) and high quality carbohydrates derived from starchy carbohydrates such as pumpkin. Whilst you may not always have a
  • Happy Monday friends!!!! I made this platter for my family
    2 days ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a
  • Made this absolutely delishhhhhh toastie with gluten free bread new
    1 week ago by brownpapernutrition Made this absolutely delishhhhhh toastie with gluten free bread, new Gluten Free Vegemite, avocado, sprouts and some sauerkraut and it was honestly next level!!! Told one of my besties who is coealic that our ole favourite  @vegemite  had brought a new Gluten Free Vegemite to the pantry and she just about died and went to heaven - yayyyy!!! Pretty sure I know what our new toastie fave is from here on hey.... yummmmmmmm  #glutenfreevegemite   #putsaroseoneverycheek   #ad 
  • So Ive just convinced Jet that brussel sprouts are IN
    6 days ago by brownpapernutrition So I've just convinced Jet that brussel sprouts are IN FACT AWESOME. He, like many, were utterly disgusted by the miniature cabbbage like veg untillllllllll lots of olive oil and sea salt and a crispy bake came into the mix and now- the whole family are slowly morphing into brussel sprouts hehehehehehe... try it yes!!! Here's what to do: Lots (and I mean lots, not just a measly spray) of olive oil and a generous pinch of sea salt on sliced brussels, is the trick then into the oven at 200C for about 10-15 minutes depending on how much crispy

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 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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