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

  • Sooooooooooooo testing some CINNAMON SCROLLS at the moment and there
    2 weeks ago by brownpapernutrition Sooooooooooooo testing some CINNAMON SCROLLS at the moment and there ain't no complaining in my house about it SUCH a yummy winter treat with a mug of warm ho-cho, chai, tea or dandy - have you tried dandelion tea? Kinda tastes like coffee but without the caffeine hit and made of dandelion root which can help support healthy liver function too, it's delicious - hunt it down if you haven't! Making these with a beautiful spelt flour and plenty of cinnamon (obv) but trying to avoid the extra sugary component on the top - once they're peaking I'll share the
  • BALI BOUND!!!!! Spending the next week not working cooking cleaning
    1 week ago by brownpapernutrition BALI BOUND!!!!! Spending the next week not working, cooking, cleaning, organising, dealing or doing anything but relaxing, playing, surfing and of course alllllllllll the eating. THANK YOU SO MUCH to everyone who loaned me their hot tips for places to eat around Canggu!!!! Cannot freakin wait!!! PS these are my uber delicious Tahini Macadamia Icy Poles and they await you in this month's issue of Eat Well  @wellbeing_magazine  - easiest dessert to have stashed in the freezer - make them, then you'll feel like it's summer even when it's winter?!?!?!  #everydayisagooddayfornicecream  YOU’LL LOVE TAHINI BECAUSE... it’s rich in calcium for
  • Our touchdown meal in Bali wasnt Indonesian but by god
    20 hours ago by brownpapernutrition Our touchdown meal in Bali wasn’t Indonesian but by god were these tortilla with cauliflower, asparagus creme and some bangin sweet spicy crunchy thing a bloody delight for the tastebuds  @quince_bali  !!!! From there the eating extravaganza continued around Canggu until we had our final few days in Nusa Dua. There are so many ridiculously good, wholefoods and a stack of plant based (or giving plenty of veg options) locations you absolutely must visit when next in Bali, I will write them up in the blog ASAP with pics. I captured everything on my iPhone this time rather than lug
  • SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2
    2 weeks ago by brownpapernutrition SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2 : NUTRITION FOR PREGNANCY on Saturday 17 August, 2019!!!!  @nutritioncollectiveaus  Following on from PART 1: PRECONCEPTION AND FERTILITY we will dive deep into Pregnancy Nutrition. There isn’t a whole lot of information out there regarding what you SHOULD EAT during pregnancy, rather just the scary stuff, so  @wholefoodhealing  and I are absolutely stoked to be bringing our in depth knowledge to you. Brit and I will empower you by taking away the fear and guess work when it comes to nourishing you and your baby during pregnancy. Starting at Trimester One
  • Rainbow platter I made to kick off our big friends
    2 weeks ago by brownpapernutrition Rainbow platter I made to kick off our big friends lunch last weekend... one of my favourite things to make!  #saysthataboutallfood  Mixed it up to suit all tastebuds - a combo of dips with some dukkah over the top  #fancy  veggie sticks  #hellsyeah , tamari almonds, olives, seed snaps, pickles  #theobsessioncontinues , a few cheeses, crackers, and some baby radish! In a world where we are so 'connected' yet so disconnected at the same time, I truly cherish having my nearest with me to share beautiful food. Eating with joy is powerful for your health, make sure you disconnect from other distractions

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 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