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  • So Ive just convinced Jet that brussel sprouts are IN
    1 week ago by brownpapernutrition So I've just convinced Jet that brussel sprouts are IN FACT AWESOME. He, like many, were utterly disgusted by the miniature cabbbage like veg untillllllllll lots of olive oil and sea salt and a crispy bake came into the mix and now- the whole family are slowly morphing into brussel sprouts hehehehehehe... try it yes!!! Here's what to do: Lots (and I mean lots, not just a measly spray) of olive oil and a generous pinch of sea salt on sliced brussels, is the trick then into the oven at 200C for about 10-15 minutes depending on how much crispy
  • RAW LAMINGTONS PLANT BASED  NUT FREE  To be
    21 hours ago by brownpapernutrition RAW LAMINGTONS (PLANT BASED / NUT FREE) : To be honest…when I started making these I had full intention of making a healthy variation on a Bounty Bar, but then I completely forgot to add in a step and the chocolate spread into the coconut and thennnnn as it turned out these taste SO MUCH like LAMINGTONS, in their raw, whole seeds (cause no nuts in this one!) and delicious date and cacao-y form. I've popped the recipe on the blog lovely peeps... link in bio for you! PS. I still plan to make a bounty bar but for now…ENJOY!!!!!
  • Happy Monday friends!!!! I made this platter for my family
    4 days ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a
  • Our fridge isnt always stocked to the brim in fact
    7 days ago by brownpapernutrition Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team on the blog today and the how’s and why’s of their importance for nutritious meals in our home.
  • Made this absolutely delishhhhhh toastie with gluten free bread new
    1 week ago by brownpapernutrition Made this absolutely delishhhhhh toastie with gluten free bread, new Gluten Free Vegemite, avocado, sprouts and some sauerkraut and it was honestly next level!!! Told one of my besties who is coealic that our ole favourite  @vegemite  had brought a new Gluten Free Vegemite to the pantry and she just about died and went to heaven - yayyyy!!! Pretty sure I know what our new toastie fave is from here on hey.... yummmmmmmm  #glutenfreevegemite   #putsaroseoneverycheek   #ad 

Chocolate rosemary and almond cookies

This month on Brown Paper Eats we teamed up with the lovely people at Loving Earth to give our customers a delicious gift with each purchase of heavenly Loving Earth Dark Chocolate. If you haven’t tried Loving Earth it is insanely delicious!!!!

If eating chocolate straight out of the pack isn’t the best then these CHOCOLATE ROSEMARY ALMOND COOKIES are really the next best thing! They’re vegan, as is all Loving Earth Choc, gluten, and refined sugar free. Such a delicious treat and so very fast to whip together if you’ve guests coming over, or you need something just for you. If you don’t have rosemary on hand it’s fine to omit, but if you do, don’t be shy to use it, it sounds bizarre but the flavour is just divine!

CHOCOLATE ROSEMARY ALMOND COOKIES

Gluten free : dairy free : refined sugar free : vegan

Makes 12

1 1/2 cups (170g) almond meal

1 teaspoon vanilla

1  teaspoon fresh rosemary, finely chopped

pinch sea salt

3 tablespoons maple syrup

4 tablespoons olive oil

12 pieces Loving Earth Dark Chocolate

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, press 1 piece chocolate into each cookie. Bake in middle of oven for 12-14 minutes, or until lightly golden. Cool on baking tray and store in airtight container.

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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