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  • So imma spicing up the menu with this scrumptious curry
    5 days ago by brownpapernutrition So imma spicing up the menu with this scrumptious curry - Yummmmmm!!! Veggie curry is a fab way to up the ante on nutrition throughout the week, adding valuable nutrients from culinary spices (turmeric, ginger, chilli) to fire up your immune and circulatory system, making you warm for the winter, and keeping hunger at bay with a vitamin, mineral and protein rich egg. Takes no time to put together either – gluten, dairy, sugar free, vegetarian and paleo. ☝️ Popped the recipe on the blog for you with the yummy egg toppers from the other week too! thebrownpaperbag.com.au Love ya!
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  • Golden flax and almond bread with home made ginger berry
    19 hours ago by brownpapernutrition Golden flax and almond bread with home made ginger berry jam yummmmmm and my fave new  @remedydrinks  booch - ginger berry - to accompany Both these recipes are on the blog aaaaaand because it’s all the winter feels right now I’ve popped some easy tips and remedies for including a little more ginger in your life too. Ginger is chock-a-block with nutrients to pump up the volume on your health. Read up folks and of course get a lil baking happening too! ‍ Now on the blog - www.thebrownpaperbag.com.au  #healthhacks   #guthealth   #bppartner   #remedynutritionist 
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    4 days ago by brownpapernutrition I love alllll food but seriously if I had to pick one for right nowwwwww it would be my MEXICAN SOUP which I created one weekend to put on our  @brownpapereats  menu and I am so stoked so many people be trying it next week when it lands on their doorstep!!!! Orders close tonight, you can pop your in if you might like via www.brownpapereats.com  #veganfood   #mealprep   #sydneyeats 
  • Winter picnic perfection by our catering team in brownpaperkitchen for
    5 days ago by brownpapernutrition Winter picnic perfection by our catering team in  @brownpaperkitchen  for event catering and bookings contact hello @brownpapereats .com  #catering   #sydneyeats   #healthycatering   #wholefoods 

DAY ON A PLATE WITH BROWN PAPER’S JACQ ALWILL

We know you’re flooded with all sorts of information when it comes to nutrition and sometimes it’s overwhelming when all you really want to know is how to eat on a daily basis to keep you in good nick right? This week Jacq Alwill hands over what’s happening on her daily plate to give you some inspiration and insight into how she fuels and thrives.

UPON RISING

Around 5-545 I rise and scrape my tongue. Last year Jac Lewis of The Broad Place gave me a copper tongue scraper and I’ve been addicted to it every since. Like many  I can’t stand the furry tongue feeling in the morning so this is 100% my thing. It’s an ayurvedic practice to help remove bacteria, dead cells and fungi and toxins from the mouth. Once I’ve done my morning tongue scrape, I have the juice of 1/2 lemon in warm filtered water (approx 500ml) sipped through a straw so the acidity doesn’t damage my teeth. Over the years I’ve toyed around with different morning rituals in cleansing and at times gone short and sharp lemon drink  or alternatively pure filtered water, more recently I’ve discovered the combo of a good long drink of warm lemon water works best for my body. Once I’ve drunk it, I meditate for 20 minutes. Following my meditation I brew a pot of Matcha or black tea, I can’t do coffee in the morning and to be honest it doesn’t do much for me at other times either. You can read more about that here…

BREAKFAST

I’m not a huge breakfast eater, a smoothie or raw juice is enough for me in the mornings. My chai smoothie is the winner right now and I love the fact I’m using a second round of my tea from the day before and not wasting anything in my home.

MID MORNING

Can be a turmeric latte with cinnamon, small piece of nut butter fudge (yes yes  and yes) or simply a piece of fruit depending on where and how the day is working. Being on the road a lot for work means that I’ve become quite accustomed to carrying a snack bag to ensure that if meals are at odd times I always have some food on hand and don’t become the inevitable hangry.

LUNCH

Love love love the break in the day for lunch, it’s possibly one of my most favourite meals and the one featured in the pic is generally how I eat. Plenty of greens like sauteed or marinated kale, spinach, steamed broccoli, roast left over vegetables, some form of fat like avocado, ricotta, cottage cheese or pesto and then some protein which is mostly eggs, chicken, fish and often legumes. Nourish bowls made from leftovers are my thang.

SNACK

If I’m hungry after lunch around 4pm is my snack window. It’s usually seed snaps, carrots and hummus, raw nuts and seeds if I’ve not had any that day, some gelatin gummies, or a green juice (I know I know… #greenjuiceforlife).

DINNER

Very much depends on the season and weather and what’s been brewing in the kitchen. If we’ve been recipe testing or had a catering job where any leftovers remain from prep (and that’s pretty rare but it does happen sometimes!) then I combine those to create dinner. Otherwise when it’s Jet and I our go to favourites of late have been Vegetarian Cottage Pie, Fish Taco Bowl and Zucchini Pasta with Halloumi, and when we’re getting our red meat hit then a quick Steak with pesto and golden brussels definitely tops it for time, taste and nutrition.

DESSERT

I used to eat a little piece of dark chocolate or have a healthy ice cream made from fruit or yoghurt with Jet after dinner, but recently I’ve not felt the need and know my digestion the following morning is better for it. Herbal tea infusions are my favourite as an evening ritual and wind down for a good night sleep.

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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