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

  • Our next and final workshop for 2019  STARTING SOLIDS
    2 days ago by brownpapernutrition Our next and final workshop for 2019 - STARTING SOLIDS is live on Wednesday 13 November and it’s going to be super juicy, insightful, educational and completely practical. This workshop is for you if you want to know the best foods to introduce to your baby first, how to start, how to best nurture your baby’s gut health, reducing allergies and so much more. We have 2 time slots available for this workshop 930 and 1100am at the very divine  @nuboplay  Alexandria. Tickets sell quickly so grab yours and feel free to bring your gorgeous bubs along too.  @wholefoodhealing  and
  • RASPBERRY LEMON SPELT CUPCAKES as promised to lots of you
    6 days ago by brownpapernutrition RASPBERRY LEMON SPELT CUPCAKES... as promised to lots of you who had asked when they made a sneaky appearance in stories this week. Best way to bring in the weekend... spelt is a lovely, nutritious, ancient grain with a perfect swap for swap with a polished white wheat, it's always been my go to. I've popped this recipe on the blog wonderful humans, there's a link in bio for you. Happy weekending... Jacq xoxo
  • This is me and one of the first photos with
    4 days ago by brownpapernutrition This is me... and one of the first photos with my little GIRL... ☺️I feel a bit nervous to share this photo, but in the same breath very proud that I said yes to being part of a beautiful project and book - THIS IS ME - which will be published in March 2020, right around when my lil crumpet comes into the world. I did this for me, to remind myself how far I have come from my own troubled past with tremendous body image issues and disordered eating. I did this for my little girl, to one day
  • ROAST CAULIFLOWER WITH CAJUN CHICKPEAS  Really quite stoked on
    1 week ago by brownpapernutrition ROAST CAULIFLOWER WITH CAJUN CHICKPEAS : Really quite stoked on this meal... Roasted some cauliflower steaks in extra virgin olive oil and sea salt, and whilst they were in the oven I made the cajun chickpeas to go with. Whisked together coyo and hummus (keeping it  #plantbased ) and once they were all cooked, layered the base of the plate with the humm-yoghurt, then topped with the cauliflower, tomatoes, cajun chickpeas, herbs and some hemp seeds. Such a cracker of a meal!!! Plenty of plant based proteins. If you jump onto my insta-stories I'm showing you how to make the chickpeas
  • 5 HACKS FOR A HEALTHIER KIDS PARTY now up on
    1 week ago by brownpapernutrition 5 HACKS FOR A HEALTHIER KIDS PARTY now up on the blog...because eeeeeeeek help us the sugar highs and lows are epic when they're fuelled with it! AND thank the  @remedydrinks  gods cos now you can include a healthier alternative to the traditional soft drink with their suuuuper recent launch of the most delicious Remedy Sodas - yewwwwww! What’s the difference between  @remedydrinks  and the ‘usual’ soft drinks or sodas you ask? Well … Remedy Sodas are made with organic fruit juices brewed with Remedy’s live culture to ferment out all of the sugar before adding all natural ingredients including

Greek Vegie Stew with Garlicky Yoghurt and Flatbread

Diving into this week with some insane flavours in this Greek Veggie Stew with Garlicky Yoghurt and Flatbread. So juicy, wholesome, creamy, savoury, delicious and satisfying!!!!!! Not sure whether you can tick any more boxes than that for a meal? The stew itself literally takes a few minutes to prep and then it’s in the oven, whilst it’s in there you can make the flatbreads and whisk together the best ever garlicky yoghurt and then it’s all ready to go! I used creamy Procal Dairies* GREEK YOGHURT for both the garlicky yoghurt and the flatbreads (you MUST MAKE THESE!) which has no added gelatin, sugar, colours or preservatives and the authentic Greek Yoghurt is a recipe that has been handed down through the generations – just as it should be.  The combo of the veggies and beans in the stew, and protein rich Greek yoghurt with flatbread makes this such a well balanced meal I know you’ll love. 

GREEK VEGETABLE STEW WITH GARLICKY YOGHURT AND FLATBREAD

Serves 4

Vegetable stew:

2 tablespoons extra virgin olive oil

1 medium (170g) brown onion, peeled and roughly chopped

3 cloves garlic, peeled and roughly chopped

400g flat mushrooms, sliced 1cm thick

1 medium eggplant (450g),  cut into chunks

400g tin butter or cannellini beans, rinsed and drained

400g tin chopped tomatoes

3/4 cup freshly squeezed orange juice

1/2 cup pitted black or kalamata olives

3 teaspoons dried oregano

1 teaspoon finely grated lemon rind

pinch chilli flakes

2 bay leaves

200g greek feta

1/2 cup fresh mint leaves, finely sliced

1 lemon

To serve: fresh crunchy green salad or steamed green beans

Garlicky yoghurt:

1 1/2 cups (375g) Procal Greek Yoghurt

1 clove garlic, crushed

1 tablespoon lemon juice

Flatbread:

250g organic, unbleached self raising flour

1 teaspoon baking powder

1 cup (250g) Procal Greek Yoghurt

Heat oven to 170C. Place a large oven proof casserole dish (you can also convert this recipe into an electric slow cooker), on medium heat and add onion and garlic and sauce for 5-6 minutes or until translucent. Add mushroom and eggplant, toss, then add beans, tomatoes, orange juice, olives, oregano, lemon rind, chilli flakes and toss again.  Pop bay leaves in the top, season with sea salt and black pepper, cover and place in oven to cook for 90 minutes.

Whilst stew is cooking make the Garlicky Yoghurt by whisking Procal Greek Yoghurt together with garlic and lemon juice, then set aside in fridge.

Make the flat breads by mixing flour and baking powder together in a bowl then add Procal Greek Yoghurt and mix until it is just coming together.  Dust a clean kitchen bench with extra flour, pour dough onto the bench then knead for about 5 minutes. Over this time the ingredients should come together beautifully to form a smooth dough.  Roll the dough into a log, cut into 8 even pieces and roll out until approximately 3-4mm thick.  Heat a flat plate or frypan on medium high heat, shake off any excess flour from dough then cook individually 60-90 seconds each side, or until golden brown on each side.  Set aside and cook remaining flat bread. Cover until stew is ready.

Once stew is cooked, remove from oven, then divide between four bowls and squeeze with lemon. Add delicious Garlicky Yoghurt, crumble feta over the top, sprinkle with mint and serve with flat bread.

+This is a partnered post with Procal Dairies, 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.

No Comments

Post a Comment