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  • Long weekend breakfasts  SAUTEED KALE SWEET POTATO HASHBROWNS AVO
    2 days ago by brownpapernutrition Long weekend breakfasts - SAUTEED KALE, SWEET POTATO HASHBROWNS, AVO, RADISH, TOMATOES, CHERVIL, LEMON AND S+P (naturally...) - delicious, slow, mostly balanced with a gentle lean toward extra hot cross buns today because you knowwwwwww Easter only once a year. Hope you've all had a super relaxing one my friends - can't wait for this short week ahead hey!!! No pressure to pack a 5 day week into 3 eeeek no none at all! Such is life running your own business but I wouldn't have it any other way! Jacq  #Buddhabowl   #breakfast   #plantbased   #eattherainbow 
  • Did you know exercise supports GIT gastro intestinal health from
    4 days ago by brownpapernutrition Did you know… exercise supports GIT (gastro intestinal) health from gut motility to even increasing the diversity of gut micro flora? (Monda, Villano et al 2017) That’s just a start too... There have been a number of recent studies showing the impact exercise has on our gut microbiome. Exercise has such incredible benefits for our mental and cardiovascular health, skin and obviously to support and strengthen our musculo skeletal system too. For me... exercise reduces any stress and anxiety, keeps things moving, shaking and strengthening within, increases my productivity with work, challenges me so that I can overcome other obstacles
  • HELLO LOVERRRR Green Sauso Rolls  vego obv and not
    4 days ago by brownpapernutrition HELLO LOVERRRR... Green Sauso Rolls - vego obv and not an every day food but something to enjoy on weekends like these. I’ve replaced meat with lentils, peas, spinach, buckwheat, herbs, sunflowers seeds - lots of yummy plants. I may have added some cheeky feta in there too. Recipe below, hope you’re having a lovely holiday!!! Jacq GREEN SAUSAGE ROLLS Makes 18 small rolls Vegetarian 1 cup buckwheat 150g frozen spinach, defrosted and drained well 100g frozen peas, defrosted 200g cooked lentils 1/2 cup sunflower seeds 1/2 cup feta 1 clove garlic, peeled 1 cup mixed fresh herbs Sea salt
  • Actually my new favourite breakfast lunch dinner? Best combination of
    7 hours ago by brownpapernutrition Actually my new favourite breakfast, lunch, dinner? Best combination of sweet, savoury, crunchy and little bit creamy…. Sourdough bread (delish toasted with some olive oil too if you have the time) with scrumptious  @rubyriseredpapaya  slices, feta, mint and a homemade Pinenut and Sunflower Seed Dukkah. We became completely obsessed by papaya when travelling recently, such a nutritious fruit rich in enzymes that support healthy digestion. Can’t get enough of it now - yummmmm. I’ll pop the recipe for you below my friends - love Jacq RUBY RISE RED PAPAYA, FETA AND DUKKAH TOASTS Serves 1 1/2 Ruby Rise Red Papaya,
  • Did I eat lots of chocolate and cheese on the
    1 day ago by brownpapernutrition Did I eat lots of chocolate and cheese on the weekend? YES. Am I worried about it? NO. Indulgence is healthy and you don't need to be highly restrictive with your food intake or over exercising this week to compensate for the Easter weekend. Just get back to the foundations of a healthy diet - stacks of vegetables, some good quality protein and a nugget of healthy fats to balance your meals. I personally crave the simple things after a yummy weekend of eating with family so this plate of steamed veggies with a basic home made satay (recipe below)

Baked Zucchini Tomato Feta with Tahini Yoghurt

It’s been a while since my last post on the blog, SO MUCH has happened and as it has my priorities haven’t been all on the bloggosphere. I’ll get back here in time, just need to focus on some big change, gain clarity and put it all into perspective.

(I’ve still been sharing lots of recipes on @brownpapernutrition though so we can stay connected so tune in there and to Insta-stories for my cooking how-to’s, nutrition and health tips!)

This week with an abundance of zucchini the fridge looking a little sad I put together this warming delicious side. It’s incredibly flavoursome, easy and oh so wholesome. Best served with delicious sourdough and a protein of your choice. You can make vegan by swapping out dairy for coconut yoghurt and adding some extra nuts in place of feta if you wish. Enjoy!

BAKED ZUCCHINI TOMATO FETA WITH TAHINI YOGHURT

Gluten free : Sugar Free : Vegetarian

Serves 4-6 as a side

10 small zucchini (approx 700g), halved lengthways

1 1/2 tablespoons extra virgin olive oil

1 small spanish onion, peeled and diced

1/2 cup parsley, leaves picked, stalks finely chopped

1/4 cup mint or dill leaves, finely chopped

3 truss tomatoes, diced

1/4 cup pistachios, roughly chopped

100g feta cheese, crumbled 

Pinch chilli flakes

1/2 lemon

Sea salt and black pepper

 

Tahini yoghurt:

1/2 cup greek or natural full fat yoghurt

2 tablespoons tahini

 

HEAT oven to 220C and line a large baking tray with greaseproof paper, lay zucchini onto tray, toss with 2 teaspoons olive oil and a pinch of salt, then arrange cut side down on tray, and bake in oven for 30 minutes. At the 20 minute mark add cut spanish onion to one end of the tray to cook lightly. You can leave raw but I prefer to take the bitterness away with a bit of time in oven.

WHISK together tahini yoghurt ingredients whilst zucchini is cooking and set aside.

BUILD your dish. Take a medium sized serving bowl, spread about 1/3 yoghurt dressing around the base, layer with half the ingredients, repeat with tahini yoghurt and ingredients, finishing with herbs and feta at the top.

SERVE by drizzling remaining olive oil and squeezing with lemon juice, season with sea salt and black pepper.

 

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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