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

  • Believe it or not I do cook a lot more
    1 day ago by brownpapernutrition Believe it or not I do cook a lot more than salads ... but rn my plate is pretty full with work, family and life and I've got some rad salad combos up my sleeve to share with you so heeeerrrrre ya gooooooooo PUMPKIN MUNG BEAN DUKKAH KALE SALAD : Make this one! You'll love it - promise! It's super hearty, pumped up with flavour and makes plant based proteins a real hero because mung beans are in fact the bomb. Popping link in bio for you... Also if you jump over to my insta-stories I'm doing some more of
  • New catering menus to read  guaranteed to give you
    4 days ago by brownpapernutrition New catering menus to read - guaranteed to give you your daily dose of brassicas Cauliflower chickpea salad and a new Broccoli quinoa number added to the menu because love of broccoli! Enquiries - contactus @thebrownpaperbag .com.au
  • SMILE because in every moment you can make a choice
    5 days ago by brownpapernutrition SMILE because in every moment you can make a choice to be happy. ALSO smile BECAUSE IT’S MANGO SEASON BABYYYYYYYYYY YEAAAAAAA - blissing out with my little bear  #mango 
  • Someone please deliver me the weekend? Had to work all
    6 days ago by brownpapernutrition Someone please deliver me the weekend? Had to work all of last weekend sooooooo this hump day feels pretty ready to be a Friday. QUICK TIP for your platter endeavours as the festive season aka most hectic time of year fast approaches... Dips are rad and obvs super easy but they'll look a bit more fun if you pop different ones together in a bowl and spread them about a little, then give them a sprinkle of something. The sprinkles are the best part! Dukkah, sesame seeds, some chopped nuts or herbs, sea salt, ground spices like paprika, coriander, turmeric,
  • CHOC BANANA PADDLE POPS because the sun is showing its
    7 hours ago by brownpapernutrition CHOC BANANA PADDLE POPS, because the sun is showing its beauuuuutiful face and these are proof that I don't just make salad... I make lazy ice creams with a blender and make them look fancy with a couple of pieces of banana One of my lovely buddies once said to me these pops and my healthy snickers bar (recipe on the blog) were the two treats that turned him away from being a refined sugar addict for good. They were simple swaps which created big change for him. Pretty great right? I'll pop the recipe below, time to dig your

GREEN BUDDHA BOWL

Meatless Monday Meals, or ANY MEAL throughout the week for that matter, seriously never looked better or easier! Here’s the thing with nourish bowls – everyone freaking drools over them wondering ‘but where and how can I get my hands on one of these?’. The secret, ain’t no secret, because it’s simply in the prep, have a few ingredients on hand, look at your bowl as a canvas, then create your art from there.

If you want these in your life, then think with ease. Steam or blanch a few ingredients, cook a grain / pseudograin and protein component (should you wish), have raw foods to balance the meal (avo, snow peas, low starch greens and herbs etc) then keep in your fridge the likes of nourishing add-ons.

By add ons we not talking traditional sugar laden condiments and sauces (oyster sauce, sweet chilli etc)to slop on and seal the deal. They’re add ons you have in your life to improve your health.

You’ll find these in our fridge to amp up the meal…and buddha bowl… status:

  • pickles – hand made, can do this simply with the likes of vinegar / apple cider vinegar/ herbs and spices and some of the left over veggies on hand – cucumber, onion, apples, grapes all great options. This week was cucumber – comment below if you’d like the recipe? FYI you don’t need sugar for these, lots of the bottled ones you buy in a supermarket have a stack of sugar.
  • kraut or kimchi – similar to pickles but a slower process to produce and thus increases enzymes and probiotics in the mix – we typically have one of each as kraut is sour and kimchi spicy – variety is the spice of life!
  • nuts and seeds – raw or toasted, hemp seeds feature here to up the amino acids in the meal. Been loving spicing up our nuts recently with turmeric, cinnamon and chilli in the oven. Also great is some dukkah on hand – easy to put together. For easy asian combos, gomaiso is a winner, so grounding, salty and delicious. Plenty of recipes out there for these!
  • sauce condiments – miso, wasabi, tamari, chilli oil, olives, pesto – have some of these blends on hand. Make a batch freeze some, fridge some and then they’re never too far away
  • nut butters – and tahini – not too much needs explaning here! Plenty you can do with peanut butter to go for satay type flavours, tahini great on its own or mixed with olive oil and lemon juice too!
  • dairy – should you wish! Bold flavours such as goat cheese, danish feta and haloumi are never too far away. Light flavours such as ricotta and protein rich cottage cheese or quark also goodies.

 

GREEN BUDDHA BOWL

SERVES 1

GF : DF : SF : V

50g green tea soba or buckwheat soba noodles

2 small heads bok choy

3 stems kale, leaves stripped and roughly torn

70g snow peas, trimmed

1/4 avocado,sliced

2 tablespoons pickled cucumber / kraut / kimchi

Small handful coriander leaves

1 tablespoon hemp seeds

Opt: wasabi

Soba dressing:

1.5 tbsp lime juice (about 1/2 small time

1 teaspoon grated ginger

1 tablespoon tamari

2 tablespoons sesame oil

1 tablespoon finely sliced coriander stems (saved from above leaves)

Bring a small pot of water to the boil and cook soba according to instructions on packet. Whilst cooking, make the dressing for the soba by whisking all ingredients together in a small bowl. Once sobs is cooked rinse with cold water, drain and then toss with dressing. Blanch bok choy and kale in a bowl of boiling water and refresh under cold Arrange kale on the base of your nourish bowl and top with dressed soba noodles, blanched bok choy, snow peas, avocado, pickled cucumber, a sprinkle of hemp seeds if handy and fresh coriander leaves. If you wish to pump up the punch add some wasabi to taste.

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.

No Comments

Post a Comment