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  • RAINBOW NOODLE BOWL Morphing rainbow bowls with salad into more
    5 hours ago by brownpapernutrition RAINBOW NOODLE BOWL: Morphing rainbow bowls with salad into more warming broth bowls as the weather changes. This one hitting the spot with all the delicious spices in the broth. Really easy to pop together with whichever ingredients you have handy just blanched in the veggie turmericy lemony ginger chilli broth. If you don't have (leftover) baked sweet potato in the fridge (I tend to - ALWAYS!) then use whatever colourful veggie to make your bowl singggggg!!!! There's even a bit of shredded lettuce in mine too just to use it up. The noodles are rice vermicelli but the turmeric
  • BANANA COOKIES With some slightly overripe bananas on hand the
    6 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
  • Naming this dish  lovelyleftovers I truly believe some of
    3 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    2 days ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    1 day ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 

Berry Naked Smoothie Bowl…that will actually satisfy you

I don’t really order smoothie bowls when I’m out and about, I see all the insta-spam of acai bowls and I’ve tried them but to be honest they simply never satisfy me. Most of those produced and purchased out at shops are acai with fruit and then a generous dose of more fruit, maybe some granola and if you so choose a squeeze of peanut butter on top. There’s not really enough protein in these bowls to satiate appetite and equally as important, balance blood sugar levels. So, I save my smoothie bowl making for home and know that I’ll be as satisfied after eating it as I would avo and egg on toast.

The key ingredients in any meal are protein, carbohydrates and fats, which are our macronutrients. When we balance these macronutrients the result is not only a nutritionally balanced meal but a very happy tummy and reduced likelihood that you’ll be reaching for another snack within 1-2 hours.

In my recipe below I’ve ensured there is protein, carbs and fats and enough of each so you’ll have the energy you need to charge through the day. I’ve also added a dash of collagen powder to support gut, bone, connective tissue and skin health.

Tell me your favourite balanced smoothie bowl combos in the comments below… Jacq x

BERRY NAKED SMOOTHIE BOWL

Serves 1

Gluten free : Dairy Free : Sugar Free : Vegan (opt)

Smoothie bowl:

1 cup frozen berries

1/4 cup coconut milk

1 scoop protein powder of choice (I used a vanilla protein from Naked Foods)

2 teaspoons collagen powder (again from Naked Foods)

dash of vanilla extract

1/3 cup ice cubes

1/2 cup water

2 drops stevia

2 tablespoons avocado

Topping:

Gluten free granola 

Pecans

Dried raspberries

Dried strawberries

Frozen blueberries

 

Place all ingredients for smoothie bowl in high speed blender or food processor and blitz until creamy.

Pour into bowl and sprinkle with extra delicious toppings or enjoy as is.

+ This recipe is in collaboration with my friends at Naked Foods

 

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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