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  • One of my favourite nourish bowls! Teriyaki veggies baby spinach
    1 week ago by brownpapernutrition One of my favourite nourish bowls! Teriyaki veggies, baby spinach, pickled ginger, boiled eggies, avocadoooooo and herbs. Servin it up with some Remedy for good measure. The recipe for my teriyaki roast veggies is on the blog - so scrumptious - and you can make up the teriyaki sauce in bulk and store it too if you love it as much as I do!!!! There are 9 DIFFERENT plant based ingredients in this meal, a source of protein from eggs, fibre (vegetables) and high quality carbohydrates derived from starchy carbohydrates such as pumpkin. Whilst you may not always have a
  • Our fridge isnt always stocked to the brim in fact
    6 days ago by brownpapernutrition Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team on the blog today and the how’s and why’s of their importance for nutritious meals in our home.
  • Made this absolutely delishhhhhh toastie with gluten free bread new
    1 week ago by brownpapernutrition Made this absolutely delishhhhhh toastie with gluten free bread, new Gluten Free Vegemite, avocado, sprouts and some sauerkraut and it was honestly next level!!! Told one of my besties who is coealic that our ole favourite  @vegemite  had brought a new Gluten Free Vegemite to the pantry and she just about died and went to heaven - yayyyy!!! Pretty sure I know what our new toastie fave is from here on hey.... yummmmmmmm  #glutenfreevegemite   #putsaroseoneverycheek   #ad 
  • Happy Monday friends!!!! I made this platter for my family
    2 days ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a
  • So Ive just convinced Jet that brussel sprouts are IN
    6 days ago by brownpapernutrition So I've just convinced Jet that brussel sprouts are IN FACT AWESOME. He, like many, were utterly disgusted by the miniature cabbbage like veg untillllllllll lots of olive oil and sea salt and a crispy bake came into the mix and now- the whole family are slowly morphing into brussel sprouts hehehehehehe... try it yes!!! Here's what to do: Lots (and I mean lots, not just a measly spray) of olive oil and a generous pinch of sea salt on sliced brussels, is the trick then into the oven at 200C for about 10-15 minutes depending on how much crispy

Batch cooking ideas and my simple red lentil dhal recipe

It’s coming into the cooler months of the year in my home town which means a few more warming dinners and dhal is one of my favourites. I tend to make up a batch of this when I can, we eat some, and I freeze the rest in portions which makes life THAT MUCH EASIER on the nights when I don’t have time to cook but want something wholesome all the same.

If you have a buddy who loves getting in the kitchen, then batch cooking swaps over autumn and winter are a simple way to save yourself time in the kitchen, whilst still having variety in your meals and abundant nutrition. Choose a recipe or two each to make on the weekend (to serve 4), cook, portion, and swap half with your mate! Swapping means you’ll have most weeknight meals sorted for 2 weeks and I haven’t heard anyone ever complain about that.

Some delicious batch cook ideas for you:

  • minestrone soup
  • sweet potato lentil curry
  • chicken noodle soup
  • vegetarian lasagne
  • coconut pumpkin soup
  • chicken or vegetarian pie with cauliflower topping
  • green pea curry
  • bolognese – meat based or vegan with lentils
  • mexican chilli – meat based or vegan with beans and mushrooms
  • burgers – vegetarian, chicken, meat
  • lamb tagine

And for dry / quick breakfast and snack options consider batch cooking, slicing, portioning these:

  • quinoa, buckwheat or sweet potato bread
  • bliss balls
  • cookies made with almond meal
  • slice – salted nut free caramel or my healthy snickers

Of course jump on over to the FOOD category of the blog and my RECIPES more inspiration…

I think there are so many great ways to do this but I’m sure you’ll discover you’re own as you go along! To get you started, be sure to try my simple red lentil dhal, delicious served with brown rice and some steamed broccoli.

SIMPLE RED LENTIL DHAL 

Gluten free : Dairy Free : Nut Free  : Vegan / Plant based

Serves 4

400g dried red lentils, well rinsed

2 tablespoons coconut oil

1 small brown onion, finely chopped

3 garlic cloves, chopped

1/2 teaspoon curry powder

1 teaspoon ground cumin

1/2 teaspoon fenugreek seeds

pinch chilli flakes, if desired

1/2 teaspoon ground cinnamon

1 1/2 teaspoons ground turmeric

pinch of sea salt

400ml can BPA free, organic coconut milk

 

To serve: Fresh coriander, brown rice, steamed broccoli

Heat a large saucepan on stove, add coconut oil, melt, then add onion, garlic and spices, cover and cook for 2-3 minutes, remove lid and cook a further 2 minutes. Add rinsed lentils, coconut milk and 2 3/4 cups water. Bring to a simmer, stirring occasionally for 25-30 minutes, or until the lentils are almost tender. If the mixture begins to stick then just add a little water. Season with a pinch of salt. Serve with cooked brown rice, steamed broccoli and fresh coriander.

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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