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  • 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
  • Our touchdown meal in Bali wasnt Indonesian but by god
    21 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
  • 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
  • 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

Berry Banana Crumble Muesli Bars

I think like all parents I’m constantly searching for new, delicious and nourishing treats to pop in the school (and my…) lunchbox and these BERRY BANANA CRUMBLE MUESLI BARS totally hit the spot.

They’re a great source of protein with both eggs and quinoa flakes in the mix, the yummiest balance of sweet from fruits and some honey or maple, and rich in fibre and healthy fats from a mix of seeds, coconut and olive oil.

I’ve popped some options for ingredient swaps in there if you don’t have these on hand too. Gotta make life as easy and nutritious as we can for the family #GetCracking 

LUNCHBOX FRIENDLY, BERRY BANANA CRUMBLE MUESLI BARS

Gluten free : Nut free : Dairy Free (opt) : Vegetarian

Makes 20 small bars

Prep time: 15 minutes

Cook time: 40 minutes

Wet ingredients:

1 free range egg

1/3 cup honey or maple syrup

100ml extra virgin olive oil or butter+

Dry ingredients:

3/4 cup (110g) mixed seeds such as linseeds, sunflower seeds and sesame

1 cup gluten free (160g) or wholemeal plain flour +

1 cup (86g) quinoa flakes+

1 cup (52g) flaked coconut

1/2 cup (52g)  desiccated coconut

1 tablespoon ground cinnamon

Filling:

1 cup berries, fresh or frozen and defrosted+

1 banana, sliced

1 tablespoon vanilla extract

Preheat oven to 180C and line a large baking dish (20cm x 20cm) with greaseproof paper. In a mixing bowl combine all wet ingredients and whisk well. In another large bowl combine all dry ingredients, mix, then add wet ingredients to dry ingredients and mix again. Pour half the mix into the baking dish, press out evenly using your hands then place in the oven to cook for 10 minutes. Whilst cooking mix together ingredients for filling. Once base is cooked, pour in the filling and then top with remainder of muesli mix. Move around a little so some berries poke through if you wish, then place in oven to cook a further 30 minutes. Allow to cool completely in tin, before slicing and serving. Store in the fridge up to 5 days.

+If using butter, melt before hand. If quinoa flakes aren’t on hand, use whole rolled oats, you may need a touch more olive oil , melted butter, or an extra egg if using oats as they absorb liquid more rapidly. Fruit filling can be swapped for whatever is seasonal just aim to keep the fruit pieces quite small so they cook more rapidly.

+This is a partnered post with Australian Eggs, 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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