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  • Mum sent me home with some chocolate melts she didnt
    2 weeks ago by brownpapernutrition Mum sent me home with some chocolate melts she didn’t know what to do with ... I had two options, 1/ eat them straight up, as they delicious 2/ be kind and get my bake on even though temp and humidity feels like 45 deg C today. Option 2 evidently won, the melts didn’t melt and I am not one bit worried about it. I’ve done plenty of melting today for everyone This ALMOND BROWNIE recipe is a quick variation from one I’ve got on the blog and it’s nek level... especially with cheeky chocolate care of the my lil
  • Lunch date with my monkey and my dad Making the
    2 days ago by brownpapernutrition Lunch date with my monkey and my dad Making the most of a little chats and eating with two hands for the next few weeks! Pretty special to have this time together, although not sure I can do this heat for too much longer, is about 17deg c hotter inside my Buddha body right now... think Jet’s favourite part of my pregnancy has been the arrival of my outie belly button and his obsession with pressing it it feels SO WEIRD but glad it gives him some giggle I guess? ‍♀️ Also a few new preg first time mummas asked
  • QUINOA PEACH TOMATO SALAD to make the most of the
    6 days ago by brownpapernutrition QUINOA PEACH TOMATO SALAD to make the most of the beautiful seasonal peaches we have in Australia. Peaches contain valuable vitamins, minerals, antioxidants and my fave fibre - making them an easy means of upping your daily intake by integrating them into your diet as snacks and meals too of course! I team this salad with a piece of fresh salmon, barramundi or a juicy big handful of chickpeas or butterbeans - it's scrumptious! I've popped my recipe on the link in comments below for you. Copy and paste to cook and dive in!!! Jacq xo  #plantbased   @eimele_australia   @aussiesummerstonefruit   @countryroad 
  • I didnt want to share too much of our excitement
    1 week ago by brownpapernutrition I didn’t want to share too much of our excitement for this little person whilst there is so much devastation in our country, but after speaking to a few friends and being reminded that with all darkness we must also have light to look forward to I thought maybe a bit of bump might be ok to share here too. Can’t wait to meet this tiny human... only about 6 weeks to go. Love.  #34weekspregnant   @svendsenfitnesshealth 
  • VANILLA PEANUT DATE SLICEa great intro recipe for anyone who
    5 days ago by brownpapernutrition VANILLA PEANUT DATE SLICE...a great intro recipe for anyone who hasn’t dabbled with wholefood treats much before as it’s simple and delicious. It’s also a winner for my pregnant and breastfeeding mums out there for a few reasons too. DATES are a wonderful source of fibre – fuelling beneficial gut bacteria, sustaining energy levels and appetite and supporting gut motility to keep you and your bowels regular. Post partum constipation is a common condition for many women which may result from the effects of pregnancy hormones, haemorrhoids, pain from episiotomy or iron supplementation (there are many non-constipating iron supplements now

Baby puree pears and a nourishing breakfast for mum or dad too

Some for bub, some for you and a deliciously, nourishing and simple way to get good nutrition in to kick off the day. Smooth pureed Packham Pears are some of the best fruits to wean your bub and start on solids. They’re obviously so delicious, but from a nutrition perspective they’re a source of Vitamin C and the soluble fibre, pectin, which helps support bowel movements in bubs too.

Not sure how or when to start? A small portion (1/2 – 1 teaspoon) first thing in the morning is best when bub is ready for solids. This way you can monitor their response to different foods, and as you enjoy your breakfast – (scrumptious honey ricotta toast with sliced pears perhaps?)  you can feed bub theirs.

You’re both part of the process then too and bubba can see you enjoying nourishing food for brekky as well as begin to copy the way you physically eat. As your bubba grows, you can change the texture of the pear puree to slightly more lumpy which encourages their oral development and then when the little toothy pegs come through move to steamed or baked pear pieces too. 

 

PURE PEARS

Makes 450g puree

3 medium (750g) Packham Pears

1 cup water

Wash Packham Pears, trim ends, remove cores and leave skin on . Slice into 2cm chunks and place into saucepan with water. Cover and place on low medium heat to bring to simmer. Cook covered until soft approximately 30 minutes, then blend to a smooth puree. Store in fridge up to 4 days or freezer up to 6 weeks.

 

BAKED PEARS

2 medium (500g) Packham Pears

1/2 teaspoon extra virgin olive, coconut or macadamia oil

Optional: 1/2 teaspoon ground cinnamon

Wash Packham Pears, trim ends, remove cores and slice into about 16 pieces per pear. Line a baking tray with greaseproof paper, place pears, flesh side down and drizzle with oil of choice. Sprinkle with cinnamon if desired, toss to coat and place in oven to cook. Bake for 15 minutes, enjoy warm and fresh or cold on top of your choice of yoghurt, cereal, toast or as is.

 

TOASTED SOURDOUGH WITH HONEY RICOTTA, PEAR AND CRUSHED NUTS

Serves 1

2 slices sourdough bread

2 tablespoons ricotta

1/2 teaspoon honey

1/2 medium (115g) Packham Pear, trimmed and cored

1/2 tablespoon (7g) pistachios, finely chopped

1/2 tablespoon (8g) pecans, finely chopped

Toast sourdough to your preference or enjoy fresh! Whisk together ricotta and honey in a small bowl. Slice Packham pears thinly. Spread honey ricotta over toasted sourdough, top with sliced Packham Pears, sprinkle with finely chopped pistachios and pecans and serve.

+ This is a partnered post with Aussie Pears, all thoughts and opinions expressed are the authors own.

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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