Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • Vegan Cypriot Sausage and a whoooooole chapter on beautiful Cypriot
    2 weeks ago by brownpapernutrition Vegan Cypriot Sausage and a whoooooole chapter on beautiful Cypriot style food this month in Eat Well mag - I've written a few recipes in this chapter and about 12 others throughout the rest of the mag - it's a ripper!!!! On stands now so grab quick, also I think you'd love the section on IRON RICH MEALS too - one of my faves for sure Hope the weekend is kind to you wonderful humans - J xo  @wellbeing_magazine   #plantbased   #veganfoodshare 
  • Delicious in the scrimmis see video of beautiful Mia bondibubs
    4 days ago by brownpapernutrition “Delicious in the scrimmis” (see video of beautiful Mia  @bondibubs  a couple of posts ago) actually apparently means “delicious and nutritious” ☺️ bless My delicious in the scrimmis bowl here is coconut yoghurt, peanut butter, banana, fresh pecans from my friend  @annabellehickson  farm , mango, granola, blueberries and hemp seeds. I’ve just run out of my homemade granola and may not get around to making my own today so would love to you know your faves in the comments below if you have any. I am packing a heap of groceries today to send to some families who have been
  • I havent been so active on social media this week
    5 days ago by brownpapernutrition I haven’t been so active on social media this week, to be honest I’ve felt really paralysed by what is happening with the fires in our country. I’ve watched, listened, grieved with those affected, it’s so devastating I have felt completely unsure how to communicate about it. I’ve sat in fear. This isn’t just a reflection of what we have done in the past, this dire situation is a look into what our future is if we don’t do, think, be, act more. I’ve felt frightened for those out there in the middle of it, fighting it, beautiful Australian wildlife
  • Feel like Im going back to square one I keep
    1 day ago by brownpapernutrition "Feel like I'm going back to square one" I keep hearing myself say in response to people asking how I feel about our bubba. But actually no, i’m not, I have many more lessons than when i started motherhood with Jet almost 10 years ago. So I thought I would share 5 of them with you... 1. TAKE THE TIME YOU NEED. I rushed a lot with Jet. Mostly with healing, I pay the price for it now. I went back to exercise WAY TOO SOON convinced a) my body would bounce back with being young b) I had to
  • PEANUT BUTTER STRAWBERRY SLICE RECIPE Id planned for it to
    2 days ago by brownpapernutrition PEANUT BUTTER STRAWBERRY SLICE RECIPE... I'd planned for it to be something else, but I think I went into a PB food coma and it became slice instead Popped a banana in there as part of the sweetener because it looked brown and I was low on coconut sugar but you can swap it and up the coco sugar or maple if you like. I like the banana effect - more fibre and potassium too that way.  @picspeanutbutter  sent me a mega jar the other day  #waytomyheart  and I'm still deciding whether I share it or hide it at the

FAST FRIENDLY SALMON AND CORIANDER FISH CAKES

RECIPE : Lee Holmes, ‘Fast Your Way To Wellness’ 

Perfect for fast days and well beyond, these Salmon and Coriander Fish Cakes are a winning combo of protein and taste.  

Supercharged Tip: Try to select sustainable wild-caught salmon, as farmed salmon isn’t fed the same diet, giving it a less favourable fatty-acid profile.

SALMON AND CORIANDER FISH CAKES 

Makes 4

210 g (71/2  oz) tinned salmon (or use fresh chopped salmon)

1 medium egg, lightly whisked

1/2  small red onion, finely chopped

1 tablespoon chopped coriander (cilantro)

2 teaspoons chopped chives, plus extra to serve

1 teaspoon chilli flakes

2 teaspoons sugar-free mustard

Celtic sea salt and freshly ground black pepper, to taste

2 tablespoons coconut flour

1 teaspoon coconut oil

lime slices, to serve

Drain the salmon and put in a medium bowl. Remove the bones (or leave them in if you prefer), then mash the flesh with a fork. Add the egg, onion, herbs, chilli flakes, mustard, salt and pepper. Mix well.

Roll the mixture into one big ball, then cover and chill in the freezer for 30 minutes. When you’re ready to cook the fishcakes, take the mixture out of the freezer and divide into four. Shape each portion into a fishcake and sprinkle both sides with flour.

Heat the oil in a medium frying pan over medium heat, then cook the fishcakes for 7–10 minutes on each side, until golden brown.

Serve immediately, with chives scattered over and lime slices on the side.

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.

No Comments

Post a Comment