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  • Double tap for a piece of my yum COFFEE DATE
    3 days ago by brownpapernutrition Double tap for a piece of my yum COFFEE DATE AND WALNUT SLICE!!!! It’s plant based, gluten free and made with decaf coffee so I am not climbing the walls after Going to pop the recipe below for you, also FYI do not be popping little cacao nibs on top as I evidently did, as it looks crap, so I ended up dressing the with cacao and then thought oh my god you freakin genius it’s like a cappuccinoooooooo!!!  #ineedtogetoutmore  ok time for recipe!! COFFEE DATE WALNUT SLICE Soak 1 cup pitted medjool dates in 3/4 cup STRONG decaf (you
  • BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  Legit
    4 days ago by brownpapernutrition BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH : Legit lived on this number for about 4 days recently. It absolutely saved me on the days of mania with homeschool and baby. Enjoyed as it was, with some extra seeds snaps or a piece of sourdough some days and others with (pre) boiled eggs too. Delicious way to pack plenty of greens, fibre, plant protein and healthy fats into one. Recipe now up on the blog! Happy Sunday y'all! Jacq  #plantbasedrecipes 
  • Basic but beautiful quality ingredients and yummy big flavours in
    20 hours ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY
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    5 days ago by brownpapernutrition How are you 13 weeks already?!?!?! How have I not slept in that long yet still stand up hahahahahha - love you miss Elke my littlest duckling  #13weeksold   @boden_clothing 
  • Im a big believer that food can be your medicine
    2 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients

Cauliflower schnitzel

There isn’t much I miss about meat, but something stuck for me recently that I felt a food emptiness with so to speak – schnitzel. And well, look, as if there weren’t already enough ways to make cauliflower into basically everything, I’m adding another to the list by turning a chicken schnitty into a CAULIFLOWER SCHNITZEL and I think you should too.

You’ll see I’ve stuck a bit more to tradition here and used panko breadcrumbs (hello crispy deliciousness) but if you’re keen you can always swap them out for gluten free crumbs. Honestly though, with something like this, that’s not everyday food, (heck it’s taken me a year to make it a food!) why not just enjoy the crunchiness of panko in a bit of extra virgin olive oil in the fry pan and settle into a dinner that may well be the greatest foodgasm you’ll have during a weeknight meal. Recipe below my friends… go for it!

CAULIFLOWER SCHNITZEL

Serves 4

1 large head cauliflower, cut on the round to create ‘steaks’ or meaty pieces of cauliflower similar in shape and size to a chicken breast, about 2-3cm thick

3 free range eggs

1/2 cup spelt or wholemeal flour

180g panko breadcrumbs

extra virgin olive oil or coconut oil (whichever you prefer) for shallow frying

Lay out 4 plates, on 1 place your flour, 1 whisk your eggs, 1 place your breadcrumbs with a good seasoning of sea salt and black pepper and make the final plate for the crumbed cauliflower schnitz.

Coat the cauliflower steaks well in flower, ensuring all little crevices are covered, then coat generously all sides in egg, then finish with generous coating of breadcrumbs.

Repeat with all pieces, being careful to keep them all in one piece, sometimes they like to let go of a floret here and there!

Warm the extra virgin olive oil (about 1cm high) in a large frypan on medium heat.

Add cauliflower steaks and cook 5 minutes on each side or until golden. If you need to cook in batches because of frypan size then make sure you pop the oven on to keep those already cooked nice and warm.

Serve with a crunchy green salad, squeeze of lemon and chilli flakes for a kicker.

 

 

 

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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