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

  • Brekky on repeat at the moment Seriously hits the spot
    3 days ago by brownpapernutrition Brekky on repeat at the moment. Seriously hits the spot and will surprise you how quick it is... as quick as cooking an omelette cos that’s what it is!!!!! SWEET BANANA OMELETTE (or pancake if you want to reframe it for kids!) with a bit of yogurt and berries over the top! To make it simply: mash 1 banana in a bowl, whisk in 2 free range eggs, dash of vanilla and whisk until creamy and not too lumpy. Then cook it in a greased frypan, on a medium heat until you see the sides looked mostly cooked but the
  • WHAT NEW FRUITS AND VEGGIES ARE YOU TRYING THIS WEEK
    5 days ago by brownpapernutrition WHAT NEW FRUITS AND VEGGIES ARE YOU TRYING THIS WEEK TO DIVERSIFY YOUR PLANT BASED NUTRIENT INTAKE? I'm trying something new - JACKFRUIT!!!! Fun!!!! I was given some recently so had to throw it into good ole mexican with delicious spices - smoky paprika, cumin, cori, chilli, and lots of fresh veggies all wrapped up in a taco. Can't imagine life without Mexican food or VEGETABLES. Might need a trip to Mexico to completely immerse myself in the food and flavours and become a taco. Obsessed by veggies and look well I know jackfruit is a fruit, but I think
  • One of my simpler cheese platters for an impromptu family
    11 hours ago by brownpapernutrition One of my simpler cheese platters for an impromptu family wedding the other day Evidently loving strawberries right now, my little crumpet is stealing all essential nutrients from me right now, and my body is craaaaavingggggg the top up, in particular vitamin C and iron, which goes well because C supports absorption of iron too!!!! And while I am on topic make sure you grab your POST NATAL NUTRITION WORKSHOP tickets this week!!!! It’s on Tuesday 24 September 930am and set to be another FANTASTIC event.  @wholefoodhealing  and I will take you through all the important nutrition for healing during
  • A little muffin delivery this morning to the Wayside Chapel
    5 days ago by brownpapernutrition A little muffin delivery this morning to the Wayside Chapel Community in Bondi Beach. A few years ago I set up a roster which I named "THE MUFFIN PROJECT" and each week either myself, a friend, family or someone from my community helped bake muffins and deliver them to Wayside in Potts Point or Bondi for their community to enjoy. Wayside has been around for decades, supporting those in our community who perhaps do not have a home, have experienced domestic violence, grief, loss and the list goes on. Their cafes serve these beautiful people and when I offered to
  • Friends Im SO excited to announce our next workshop POST
    6 days ago by brownpapernutrition Friends I'm SO excited to announce our next workshop POST NATAL NUTRITION on Tuesday 24th September at Double Bay Library. This is the 3rd workshop in our wonderful series! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We will share with you all our knowledge as nutritionists and fellow mums, as well as the protocol I'll personally be following once my little crumpet is born! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Join us for an informative and nourishing morning. We’ve had so many people enquiring already which is very exciting and tickets are selling fast. This is a stage of life that so desperately needs more attention and more supportive advice

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 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.

No Comments

Post a Comment