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  • MANGO YOGHURT RICOTTA SLICE cheesecake thing which I made with
    1 week ago by brownpapernutrition MANGO YOGHURT RICOTTA SLICE... cheesecake thing which I made with a few things in the fridge and inspired by my case of mangoes : ) I made it by whisking together 3/4 cup ricotta, 3/4 cup greek yoghurt, 3 tablespoons honey, 2 free range eggs, 2 teaspoons vanilla, 2 tablespoons chia seeds, 1 medium very sweet aka brown banana and 2 teaspoons lime zest until all creamy and delicious. Then poured it into a lined loaf tin and popped it in the oven at 180C for about an hour - or until a skewer came out clean and the top
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  • As you shop for your groceries this weekend have a
    1 week ago by brownpapernutrition As you shop for your groceries this weekend, have a think about ingredients you can batch prep (roast, steam, blanch for veggies) and legumes like chickpeas, lentils, kidney beans that can easily be thrown into meals and keep your vegetable and fibre intake topped up. There is absolutely no denying that laying the foundations of your diet with plants is tremendously beneficial for your health on so many levels. There's also no denying that I am a massive believer in delicious condiments in the fridge and pantry to make meals interesting rather than plain and frankly a little boring so
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    1 day ago by brownpapernutrition Our beautiful girl, ELKE, brought her light into the world at 606pm on 22.02.2020 She is beaming with love, squeaks and snuggles and has made our family burst with happiness. SO MUCH LOVE.  @svendsenfitnesshealth 
  • TERIYAKI NO MEAT BALL BOWL  of delicious satisfying happiness!
    2 weeks ago by brownpapernutrition TERIYAKI (NO) MEAT BALL BOWL - of delicious, satisfying happiness! Pickled onion are a staple in our fridge. I use an apple cider vinegar base for it and it's literally ready in 20 minutes for whichever meal I like and then keeps in the fridge a few weeks... if it lasts. Best way to pimp up a meal, adds valuable prebiotic fibres and quercetin to the diet and sans raw onion breath too - win! The (no) meatballs are made with quinoa, beans and mushies and absolutely heaven. Make please! Popped the full recipe on  @bodyandsoul_au  beautiful humans. J xo

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.

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