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  • WHOLESOME SPICED APPLES yummy dessert option or breakfast too To
    1 day ago by brownpapernutrition WHOLESOME SPICED APPLES yummy dessert option, or breakfast too. To make them simply follow my recipe below, tag me in when you do - love seeing your pics of my recipes! Delicious with greek or coconut yoghurt, ice cream or honey ricotta for a yummy treat on weekend too! WHOLESOME SPICED APPLES Serves 4 Gluten free : Dairy Free : Vegan 2 tablespoons coconut oil 700g green apples, core removed, sliced thin 1/2 cup sultanas 3 teaspoons ground cinnamon 1/3 cup macadamias, chopped Heat a large frypan on low-medium heat, add coconut oil, apples, sultanas and cinnamon and toss to
  • Think its time we crank Moroccan flavours a bit more
    3 days ago by brownpapernutrition Think it's time we crank Moroccan flavours a bit more folks - it's leading into that time of year for yummy warming spices and the combos are heavenly - turmeric, cinnamon, ginger, cumin, cori, chilli, bit of clove. I tend to buy a premade spice mix to use but you could make it up yourself if you have them all on hand, just ready made obviously makes whipping together a yummy tray bake like this bad boy a little faster! If you're new to eating more  #plantbased  then spices are going to be your best mate, go buy a few
  • Hi my name is Elke I know you arent really
    2 days ago by brownpapernutrition Hi my name is Elke... I know you aren’t really here for my cuteness you probably really like my mums food but I thought I would say hi and let you know I let my mum sleep a bit more last night and she’s like different mumma today!!! It wasn’t lots more sleep cos you knowwwww we small humans gotta eat BUT it was something! I don’t know if I will do it again tonight so I won’t get my mum too excited We did smile a lot together this morning though and I told her she’s doing a great
  • Basic but beautiful quality ingredients and yummy big flavours in
    4 days 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
  • Im a big believer that food can be your medicine
    5 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

CURRIED CAULIFLOWER AND CHICKPEA SALAD

Holy flip – this salad is a total knockout! Best best best combination of spices and flavours. Incredibly hearty with the chunks of cauliflower and a lovely inclusion of proteins – chickpeas and yoghurt.

QUICK PROTEIN SNAPSHOT:

400g tin chickpeas contains approximately 18g protein

3/4 cup (100g) greek natural yoghurt  approximately 8g

Across this recipe you gain an extra 26g protein (total) you may not otherwise from a salad without chickpeas or a greek yoghurt dressing.

So what’s the message here?

Sneak your protein sources in here and there and it all adds up! Don’t become too fixated with big chunks of protein at every single meal, what you do across the entirety of the day all adds value!!!

This salad can be served warm or cold, and it’s even more delicious the following day to be honest! All the flavours marinate together beautifully.

CURRIED CAULIFLOWER, CHICKPEA AND PICKLED ONION SALAD

Serves 6-8 as a side, or 4 as a main lunch

GF : DF : SF

1 head (1.2kg) cauliflower, broken into florets

1 tablespoon curry powder

3 tablespoons olive oil

Pickled onion:   

½ red onion

¼ cup apple cider vinegar

½ cup water

Salad:

3 cups (approx 1/2 small cabbage) shredded white cabbage

1 lebanese cucumber, finely sliced

400g can chickpeas, rinsed and drained 

¼ cup mint leaves, shredded

½ bunch coriander, leaves picked, stalks finely chopped 

Juice of 1 lemon

Dressing:

3/4 cup plain greek yoghurt

Sea salt

Cook cauliflower: Preheat oven to 180C and line a large baking tray with greaseproof paper. Place cauliflower florets on tray, drizzle with olive oil, sprinkle with curry powder and toss to coat. Place in oven to cook for 40 minutes. Remove from oven and cool slightly or completely depending on how you wish to serve your meal – it can be a warm salad or cold.

Pickle onion: Slice the onion finely, then place in small bowl with apple cider vinegar, water and a pinch of sea salt.

Create salad: Combine shredded cabbage, cucumber, chickpeas, mint and coriander in a large bowl, drizzle with lemon juice and toss to combine.

Make dressing: Combine yoghurt and sea salt in a small bowl and whisk with a fork.

Serve: Drain pickle from vinegar, and then gently toss both cauliflower, onion pickle and salad ingredients together in a large bowl. Pop onto a serving platter and place dollops of yoghurt dressing around the platter and serve.

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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