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

  • Ahhh Mexican a most delicious distraction from all the festive
    7 days ago by brownpapernutrition Ahhh Mexican… a most delicious distraction from all the festive foods floating around right now - fresh, spicy, a little bit saucy, creamy, colourful and abundant with nutrients bebe!!!! In le bowl: Cauliflower steaks baked with smoky paprika and turmeric Simplest ever quick salsa with fresh, beautiful and bursting with flavour  @australiantrusstomatoes  , avocado, spanish onion and chilli flakes Shredded red cabbage Baked spicy beans (all in the oven) with cumin, cori, turmeric, paprika and evoo ✅Fun nutrient fact: truss tomatoes are a super source of Vitamin C, folate, potassium and lycopene AND they make the best snack too -
  • Booked a holiday to Sri Lanka!!!!! Yewwww!!! Id love your
    3 days ago by brownpapernutrition Booked a holiday to Sri Lanka!!!!! Yewwww!!! I'd love your tips please if you have been to the southern province? Best waves, local restaurants and anything else you recommend - count down to curry feasting is on! Meanwhile... thought I'd keep the festive dish-spiration happening for you - this one is PEACH BOCCONCINI BASIL AND TOMATO all the favourites at this time of year - how good is stone fruit season!??!?!? To make it do this: Cut about 500g mixed cherry/heirloom tomatoes in half then toss with 150g baby bocconcini, 2 yellow peaches sliced, 1 cup torn basil leaves and
  • Thoughts and words from me this holiday season as you
    6 days ago by brownpapernutrition Thoughts and words from me... this holiday season as you catch up with people you may have not seen for a while, if their body shape has changed please refrain from making a comment on it...even if you are trying to offer them a compliment. E.g “you’ve lost weight! You look fantastic!” We cannot assume, (although society loves to) that weight loss for example = healthy. Maybe they have been on a health kick, maybe they have been seriously ill, maybe what was a health kick at the beginning of 2018 has become obsessive and unhealthy - you simply cannot
  • But have you ACTUALLY eaten pizza if you havent had
    5 days ago by brownpapernutrition But have you ACTUALLY eaten pizza if you haven’t had the 3m pizza  @crinitis  ? This feast was BEYOND and the pizza was only a part of the second course ps. Yes we all put our phones away and devoured it  @mrsimonhancock   @svendsenfitnesshealth   #crinitismoments   #atcrinitis 
  • Feel like 2018 was very much the year weve not
    14 hours ago by brownpapernutrition Feel like 2018 was very much the year we've not only educated more people to  #eatmoreplants  but also we made plants a whoooooole lotta more sexy too. So with the Christmas countdown on I've popped 5 easy tips and tricks to make plant based swaps on your festive feast this year. Find it on the blog (link in bio) with a cocktail-mocktail or whatever is your mojo of  @remedydrinks  too. Love ya! Jacq  #plantpower   #remedynutritionist 

Aromatic red pepper, bean and egg curry

So imma spicing up the menu with this scrumptious aromatic curry. Yummmmmm!!! Veggie curry is a fab way to up the ante on nutrition throughout the week, adding valuable nutrients from culinary spices (turmeric, ginger, chilli) to fire up your immune and circulatory system, making you warm for the winter, and keeping hunger at bay with a vitamin, mineral and protein rich egg.

Takes no time to put together either – gluten, dairy, sugar free, vegetarian and paleo.

AROMATIC RED PEPPER, BEAN AND EGG CURRY

GF : DF : SF : VEGETARIAN

Serves 4

8 free range eggs

2 tablespoons coconut oil

1 teaspoon black mustard seeds

1 teaspoon ground turmeric

3 teaspoons ground coriander

1 teaspoon garam masala

½ teaspoon ground chilli

1 white (170g) onion, peeled and finely diced

3 cloves garlic, peeled and finely chopped

3cm (14g) piece ginger, peeled and finely chopped

1 cup chopped (250g) tomatoes, you can use tinned tomatoes if easier

250ml coconut milk

200g green beans, trimmed

1 small (100g) red capsicum, seeded and sliced into strips

To serve: fresh coriander leaves, brown rice or quinoa, toasted cashews

Bring a saucepan of water to the boil, add eggs and cook 6-8 minutes for a medium to hard boil. Remove from water and set aside. Heat a large frypan on medium heat, add coconut oil, mustard seeds, turmeric, coriander, garam masala and ground chilli and cook 1-2 minutes, or until spices are fragrant. Add onion, garlic, ginger and cook 4-5 minutes or until translucent. Add ½ cup (125ml) water, tomatoes and coconut milk, cover and simmer for 10 minutes. Add beans and capsicum for another 8-10 minutes. Whilst cooking, peel the eggs and slice in half. Once curry is cooked, toss eggs through the curry, garnish with coriander and toasted cashews and serve. 

+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