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  • MANGO YOGHURT RICOTTA SLICE cheesecake thing which I made with
    5 days ago by brownpapernutrition MANGO YOGHURT RICOTTA SLICE... cheesecake thing which I made with a few things in the fridge and inspired by my case of mangoes : ) I made it by whisking together 3/4 cup ricotta, 3/4 cup greek yoghurt, 3 tablespoons honey, 2 free range eggs, 2 teaspoons vanilla, 2 tablespoons chia seeds, 1 medium very sweet aka brown banana and 2 teaspoons lime zest until all creamy and delicious. Then poured it into a lined loaf tin and popped it in the oven at 180C for about an hour - or until a skewer came out clean and the top
  • As you shop for your groceries this weekend have a
    4 days ago by brownpapernutrition As you shop for your groceries this weekend, have a think about ingredients you can batch prep (roast, steam, blanch for veggies) and legumes like chickpeas, lentils, kidney beans that can easily be thrown into meals and keep your vegetable and fibre intake topped up. There is absolutely no denying that laying the foundations of your diet with plants is tremendously beneficial for your health on so many levels. There's also no denying that I am a massive believer in delicious condiments in the fridge and pantry to make meals interesting rather than plain and frankly a little boring so
  • FULLY appreciate that posting Choc Peanut Butter Fudge first thing
    1 week ago by brownpapernutrition FULLY appreciate that posting Choc Peanut Butter Fudge first thing on a Monday morning might be torture, but ACTUALLY what is the point of a Monday unless to be excited about the week ahead?!?!?! ‍♀️ESPECIALLY if it involves making THIS!!!!!! My recipe for this cracker is in this month's Eat Well mag but I've also just done a post on the blog with my favourite WHOLEFOOD, PLANT BASED FUDGE recipes alllllllll there for you. Mate, get amongst it J xo ✌ thebrownpaperbag.com.au  #plantbased   #veganrecipes 
  • TERIYAKI NO MEAT BALL BOWL  of delicious satisfying happiness!
    1 week ago by brownpapernutrition TERIYAKI (NO) MEAT BALL BOWL - of delicious, satisfying happiness! Pickled onion are a staple in our fridge. I use an apple cider vinegar base for it and it's literally ready in 20 minutes for whichever meal I like and then keeps in the fridge a few weeks... if it lasts. Best way to pimp up a meal, adds valuable prebiotic fibres and quercetin to the diet and sans raw onion breath too - win! The (no) meatballs are made with quinoa, beans and mushies and absolutely heaven. Make please! Popped the full recipe on  @bodyandsoul_au  beautiful humans. J xo
  • Finished my final work submission today a really bloody exciting
    6 days ago by brownpapernutrition Finished my final work submission today (a really bloody exciting one too!) before I take time out for birth and beyond yassssssssss bebe girl you is welcome to come into the world anytime... but preferably on the weekend when I’ve ticked a few more boxes of the stuff that needs to happen including putting my heavily swollen feet up somehow. I’ll be honest I feel a bit weird and nervous about taking a step away from my business for the next while, I have driven this engine for a solid 7+ years now and not taken any real extended leave,

Choc Ginger Cookies

Inspiration for this one from my lovely friend Leo, whom I’ve known for almost 25 years – amazing how time passes so quickly! She wandered into our kitchen in Bondi the other week to pick up some food and we were talking about delicious things to cook and I asked her what she might like to snack on and chocolate ginger flavours immediately popped up. So I thought of a few ways we could do it, but the stand out for my gorgeous friend who is known for her love of a cuppa, was a yummy yet nourishing cookie filled with chocolate and ginger.

When I decided to make them I had literally 5 minutes to whip them together and that’s all they took which is awesome, and because it felt so quick I reached out to my wonderful community on the gram and asked if anyone would recipe test them for me. About a dozen people did so in the end and the only major feedback was a tweak in the ginger (if you like more add more or less, then the obvious – add less…) and cook time which is often dependent on the oven type (gas, electric, fan forced etc) so maybe from that, might be to cook a little less to start.

Enjoy these with a cuppa tea and book … Much love Jacq + Leo of course!

CHOC GINGER COOKIES

GF : DF : RSF : VEGAN

Makes 12

1 1/2 cups almond meal

1/4 cup raw cacao

1 teaspoon ground ginger – add about 1/2 teaspoon more if you like gingery!

1 teaspoon vanilla

pinch sea salt

3 tablespoons maple syrup

3-4 tablespoons olive oil (if mix feels too dry add the 4th tablespoon)

Preheat oven to 160C and line baking tray with greaseproof paper. Mix all ingredients together in a bowl. Roll into 12 balls, place on lined baking tray and press down lightly with back of fork. Cook in middle of oven for 20-25 minutes. Cool on baking tray and store in airtight container.

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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