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  • One of the beautiful creations made by brownpaperkitchen this week
    3 days ago by brownpapernutrition One of the beautiful creations made by  @brownpaperkitchen  this week - all vegetarian, wholefoods, plenty of colour and variety and of course plain ole scrumptious!  @w1llstudio   @h2coco   #eattherainbow 
  • MEAL PREP  Whether you love or loathe meal prep
    1 day ago by brownpapernutrition MEAL PREP : Whether you love or loathe meal prep I’m going to keep popping up ideas whenever I can because my role is to support you and make it a bit easier for you to work through different stages of your health, diet and nutrition – meal prep included. This meal prep session was actually a little while ago and I didn’t post it at the time because I was busy getting  @brownpapereats  off the ground, but goodness was I grateful for it. A few of the ideas and ingredients for you… -Quinoa cinnamon pops with dehydrated apples Oat
  • ZATAR BAKED EGGPLANT GREENS AND BUTTER BEAN PUREE  Seriously
    11 hours ago by brownpapernutrition ZATAR BAKED EGGPLANT, GREENS AND BUTTER BEAN PUREE : Seriously cannot get over just how delicious this recipe is!!!! All my favourite ingredients and the za'tar flavours with the creamy butter bean puree are next level - butter beans add plant based protein to this dish. Remember protein comes from a variety of sources, and legumes are an incredible source of plant based amino acids - the building blocks for complete proteins. Enjoy folks! RECIPE ON THE BLOG. www.thebrownpaperbag.com.au  #plantbased 
  • RAW CHOC WALNUT BROWNIE  Weve made these raw brownies
    5 days ago by brownpapernutrition RAW CHOC WALNUT BROWNIE : We've made these raw brownies so many times now but they never get old - seriously does a good chocolate recipe actually ever get old?!?! Thought today sharing the recipe (just below) with you would be a delicious way to jump over the middle of the week together yes? Oh, we also added wattleseed to this batch and they were insane. Wattleseed is an aussie bush native with quite a nutty kind of coffee flavour and it's yummoo with the choc flavours in this raw treat. RAW CHOC WALNUT BROWNIE GF : DF : RSF
  • TOMATO AND CARROT SOUP ON THE MENU brownpapereats From my
    6 days ago by brownpapernutrition TOMATO AND CARROT SOUP ON THE MENU  @brownpapereats  From my book, Seasons to Share, this delicious soup warms hearts and tummies with delicious antioxidant rich ingredients, is light yet satisfying and even better teamed with a slice of our BUCKWHEAT SEED BREAD from the STAPLES menu. Perfect for an evening meal or packed up in your bag for a take your own lunch to work. Gluten, dairy, sugar, nut free and vegan. Order now for delivery next Tuesday. www.brownpapereats.com

HOW TO AMP UP YOUR SUMMER NUTRITION

When you’re loving the balmy nights and shared meals with friends but want to keep your health in check go with nutritious seasonal produce teamed with plenty of greens and a good quality source of protein, iron and zinc such as beef. Bring friends and family together over these delicious recipes with an abundance of nourishment and flavour all in one hit.

SKIRT STEAK WITH CHIMICHURRI

Serves 4

GF : DF : SF

750-800g piece of skirt steak, fat trimmed

1 teaspoon olive oil

Marinade:

2 tablespoon oregano, finely chopped

pinch chilli flakes

1/4 cup fresh orange juice

2 cloves garlic, crushed

2 tablespoons lime juice

Chimichurri:

1 1/2 cups coriander sprigs, finely chopped

1/2 cup parsley leaves, chopped

1 clove garlic, crushed

1/2 cup extra virgin olive oil

1/2 tablespoon apple cider vinegar

good pinch sea salt, black pepper and chilli flakes

Marinate:

Combine all ingredients for marinade in a jar and shake to combine. Place whole piece of skirt steak into a container or snap lock back, pour over marinade and allow to marinate for an hour or overnight if time allows.

Cook:

Remove beef from marinade, wipe off excess marinade. Heat a bbq or grill pan on high and drizzle with oil, cook steak for 3-4 minutes each side. Transfer to board, cover and allow to rest 5 minutes before serving.

Serve:

Slice the steak on the diagonal approximately 0.5-1cm thick. Drizzle with chimichurri and serve.

GRILLED ASPARAGUS WITH HALOUMI AND LIME

Serves 4 as a side

GF : SF : V

1 bunch asparagus, ends trimmed

200g haloumi, sliced 1cm thick

1 tablespoon olive oil

1 lime, cut in wedges

ground black pepper

Optional : chilli flakes

Drizzle olive oil over haloumi and asparagus and place on a hot bbq or fry pan to cook 2 minutes each side. Remove from pan, squeeze with lime and add a good grind of black pepper and serve.

SUMMER GREEN SALAD

GF : DF : SF : V

Serves 4

3 cups baby rocket

400g fresh broad beans in the pod

1  medium (150g) green apple, cored and cut into matchsticks

1/4 cup mint leaves, finely sliced

1/4 cup mixed pepitas and sunflower seeds, toasted

1 avocado, seed removed, sliced

sea salt and black pepper

Dressing:

2 teaspoons dijon mustard

1/4 cup extra virgin olive oil

2 tablespoons or juice of 1 lime

2 teaspoons apple cider vinegar

Bring a small saucepan of water to the boil and add a pinch of salt. Remove broad beans from pods. Boil for 2 minutes, drain and refresh with cold water. In a large mixing bowl toss together rocket, broad beans, apple, mint and seeds, then drizzle with dressing. Place in a serving bowl, top with avocado and season with sea salt and black pepper and serve.

+ If you can’t find broad beans you can use fresh or frozen peas

++ This is a sponsored post, however all thoughts, opinions and creative expression is 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.

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