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  • For my little pasta lover  Jet and all the
    3 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
  • PEANUT BUTTER POPCORN BARS  treats done right Made 400
    6 days 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
    1 day 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
  • PEANUT BUTTER CHOCOLATE  Id say treat yoself cos its
    2 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,
  • MUSHROOM PIZZAS  SCRUMPTIOUS took about 5 minutes prep and
    6 hours 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


Feeling the need to share more of our beautiful creations from the Brown Paper Kitchen so you can have more insight into what we do here on the daily!

This are some of our delicious, nourishing and veggie based options we prepare for events.


  • Mexi bean lettuce cups with avocado salsa
  • Vegetarian rice paper rolls – we serve either with spicy peanut dipping sauce or a miso dipping sauce to cater for those who require a nut free events
  • Teriyaki veggie sticks – tofu, mushrooms, broccoli
  • Roast capsicum, caramelised onion and thyme tarts (besan flour – chickpea – used here to create the gluten free pastry)
  • Sweet potato bites with minted pea and micro herbs
  • Haloumi sliders with housemade tomato relish (we add activated charcoal to our slider buns to ease digestion and of course let’s admit they look great!)

Other items you’ll see on the vegetarian menu include:

Chilled avocado soup shots with microherbs (gf)

Crisp lettuce cups with lentil and water chestnut san choi bow (gf)

Betel leaves with tofu, shredded coconut, peanuts and lime

Sweet potato, Spanish onion and coriander pasties

Buckwheat bread with:

  • Hummus, cherry tomatoes and coriander
  • Avocado, roma tomatoes and basil
  • Herbed tahini, pumpkin and parsley
  • Baba ghanoush, roasted capsicum and dukkah
  • Tahini, pickled red cabbage and dill

Rice paper rolls with cashew lime dressing:

  • Pumpkin, kale and spring onion
  • Green peas, lime and sprouts
  • Spelt bruschetta with :
  • smashed broadbean, pea and mint
  • olive tapenade
  • roma tomato and basil
  • cashew cream cheese, tomato, capers and sprouts

And of course there are a stack more, but we’ll just tantalise your appetite for now.


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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