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  • Naming this dish  lovelyleftovers I truly believe some of
    2 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
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    1 day ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    2 hours ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
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    6 days ago by brownpapernutrition Totally logical that the first celebration to follow Mother’s Day is INTERNATIONAL HUMMUS DAY personally I loooooove a hummus party, can easily turn a simple veggie plate into something super juicy I also often encourage clients to have hummus and veggie sticks as an afternoon snack. The combo is a great source of fibre, plant based protein, energy sustaining carbohydrates, calcium and healthy fats from tahini. This hummus party though - roasted broccoli, Spanish onion, cauliflower, sweet potato, coriander, dukkah, cherry tomatoes, hummus of course and totally more-ish turmeric chilli honey walnuts almonds and sunflower seeds - swipe over to
  • BANANA COOKIES With some slightly overripe bananas on hand the
    5 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing

Grape haloumi cauliflower salad

Kinda want to keep this all to myself, kind of want to SHOUT OUT TO THE WORLD THAT THIS IS THE YUMMIEST DISH EVERRRRRRR!!!!! Grape, haloumi and cauliflower salad with a side of all my food dreams just came true!!!!!!!! The sweetness of @aussiegrapes is so scrumptious teamed with the salty haloumi and creamy nature of baked cauliflower in this one, plus grapes 🍇add a good punch of antioxidants to the meal. Red grapes as you see in this recipe are particularly high powerful antioxidants known as anthocyanins, which can help to protect your body from heart disease, the effects of stress, and chronic disease. Have I convinced you yet? Get cracking friends !

GRAPE HALOUMI CAULIFLOWER SALAD

Serves 4 as a side

Gluten free : Vegetarian

300g Australian Red Seedless Grapes

1 small head (800g) cauliflower

1 small (100g) red onion, cut into eighths

2 1/2 tablespoons (50ml) extra virgin olive oil

225g haloumi, cut into 8 pieces

1/3 cup (50g)  hazelnuts, roughly chopped

sea salt and black pepper

Dressing:

1/2 cup fresh mint leaves

1 teaspoon maple syrup or honey

1 teaspoon apple cider vinegar

2 tablespoons extra virgin olive oil

Heat oven to 180C and line a baking tray with greaseproof paper.

Slice cauliflower on the round, about 1-2cm thick, lay on tray with red onion, drizzle with about 2 tablespoons extra virgin olive oil, toss gently to coat, then bake for 40 minutes.

Whilst veggies are cooking slice some of the Australian Red Seedless Grapes in half and keep some whole, then set aside.

Make the dressing by blitzing the ingredients together in a blender.

Once cauliflower and onion are cooked, remove from oven and set aside, then heat a frypan on medium heat, add another 1-2 teaspoons extra virgin olive to coat and cook haloumi pieces 2 minutes each side, ,or until golden.

Arrange cauliflower, onion, Australian Red Seedless Grapes, haloumi and hazelnuts around a serving platter, drizzle with dressing, season with sea salt and black pepper and serve.

 

+This is a partnered post with Australian Grapes, all thoughts and opinions expressed are the authors own.

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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