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  • MUSHROOM PIZZAS  SCRUMPTIOUS took about 5 minutes prep and
    2 days ago by brownpapernutrition MUSHROOM PIZZAS = SCRUMPTIOUS, took about 5 minutes prep and 15 minutes in the oven, plus if you have left overs (unlikely as too yummy) you could chop them up and whack them into a pasta mmmm mmmmmm. Simple steps below for you and if you tune into my insta-stories and on the COOKING highlights reel thing I am doing heaps of kitchen how-tos for you. (Think it's my way of blogging right now as I haven't been doing much of that otherwise, other things happening - wont' be forever though!) MUSHROOMS PIZZAS 12 flat mushrooms, stalks removed 1/4 cup
  • PEANUT BUTTER CHOCOLATE  Id say treat yoself cos its
    4 days ago by brownpapernutrition PEANUT BUTTER CHOCOLATE : I’d say treat yoself cos it's Tuesday but you don't really need to save a weekday treat for a Tuesday or wait until the weekend to blow out your healthy eating for the week either. Eat intuitively my lovely friends. Listen to your body, when you feel like something e.g treat, ice cream, chocolate, eat and enjoy it mindfully instead of starving yourself of x and then overdoing/bingeing on it when you finally give in. I have lots of different treats in our fridge and freezer, I don't feel tempted to eat them all the time,
  • PEANUT BUTTER POPCORN BARS  treats done right Made 400
    1 week ago by brownpapernutrition PEANUT BUTTER POPCORN BARS = treats done right Made 400 of these yesterday to share with the peeps at the  @tasteofsydney  with my  @picspeanutbutter  fam, they were an absolute hit! Love seeing people’s faces light up, ESPECIALLY when they realise how easy they are - 3 ingredients, 5 minutes, in the freezer, done! Recipe below my fellow pb lovers. Have a fabbbbbulous weekend! Much love, Jacq PEANUT BUTTER POPCORN BARS Makes 16 GF : DF : VEGAN (OPT) 4 cups cooked popcorn (approx 2 tablespoons kernels) 3/4 cup smooth  @picspeanutbutter  1/4 cup honey OR 1/3 cup rice malt syrup Place
  • This was my plane food the other day Maybe its
    3 days ago by brownpapernutrition This was my plane food the other day. Maybe it’s a bit nerdy to pack a lunch box and raw snacks, but I can’t bear the thought of being caught out at the airport, on the plane or touching down and being hungry, sooooo I go prepared. Plane and airport food has come a long way yes but it ain’t gonna change to uber healthy for, well, ever most likely so if being a health nerd is my only option then I am totally down with that. Plus food, and certainly a grown woman with a byo lunch box on
  • For my little pasta lover  Jet and all the
    5 days ago by brownpapernutrition For my little pasta lover - Jet and all the pasta lovers in my life aka basically everyone. This RAINBOW PASTA is too easy not to make, and the lovely quinoa rice (gluten free) rainbow pasta shapes make it all the lovelier. Beautifully balanced in macronutrients and flavour, and ace because whilst you can eat it hot it’s also absolutely yummo as a pasta salad served cold. Been a feature in lunchboxes for us too, as a change to sambos and other more picky / small food type items. HOW PRETTY IS IT THOUGH? recipe just below for you, can

CHOC PEANUT BUTTER COOKIES

It’s like it’s the week of little round shapes on the blog – lol, but these CHOC PEANUT BUTTER COOKIES are so worth it. You will love them! We used peanut butter (ooooh yeaaaa), egg (you can use a flax or chia egg though), buckwheat flour, almond meal, vanilla, cinnamon, cacao and honey (you could swap for maple though of course) and then dipped them in raw choc and sprinkled with coconut. Yummmmooooo hey!?!?

CHOC PEANUT BUTTER COOKIES

GF :DF : RSF

1 cup smooth peanut butter

1 egg, whisked

2 teaspoons vanilla extract

1/3 cup honey or maple

2 teaspoons cinnamon

1 cup buckwheat flour

1/2 cup almond meal

 

1/4 cup raw cacao powder

Preheat oven to 160c and line a large baking tray with greaseproof paper.

Mix peanut butter, egg, vanilla and honey (wet ingredients) in a small bowl.

Fold in cinnamon, buckwheat, almond meal and raw cacao powder (dry ingredients), and with lovely clean hands draw the mix together to form a dough.

Roll into tablespoon size balls and place on baking tray. Lightly press down with a fork and cook in oven for 12-14 minutes.

Once completely cooled, if you can wait to eat them (that’s the hard part!), then dip them in some chocolate.

If you’d like to dip them in chocolate, either melt a dark chocolate and dip half the cookie in, or alternatively whisk together 1/3 cup melted coconut oil, 1/3 cup raw cacao powder and 2 tablespoons rice malt, honey or maple to form the chocolate.

Coat the cookie a few times then place in fridge on greaseproof paper to set for 15 minutes or so.

 

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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