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  • VANILLA PEANUT DATE SLICEa great intro recipe for anyone who
    4 days ago by brownpapernutrition VANILLA PEANUT DATE SLICE...a great intro recipe for anyone who hasn’t dabbled with wholefood treats much before as it’s simple and delicious. It’s also a winner for my pregnant and breastfeeding mums out there for a few reasons too. DATES are a wonderful source of fibre – fuelling beneficial gut bacteria, sustaining energy levels and appetite and supporting gut motility to keep you and your bowels regular. Post partum constipation is a common condition for many women which may result from the effects of pregnancy hormones, haemorrhoids, pain from episiotomy or iron supplementation (there are many non-constipating iron supplements now
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    1 week ago by brownpapernutrition Mum sent me home with some chocolate melts she didn’t know what to do with ... I had two options, 1/ eat them straight up, as they delicious 2/ be kind and get my bake on even though temp and humidity feels like 45 deg C today. Option 2 evidently won, the melts didn’t melt and I am not one bit worried about it. I’ve done plenty of melting today for everyone This ALMOND BROWNIE recipe is a quick variation from one I’ve got on the blog and it’s nek level... especially with cheeky chocolate care of the my lil
  • I didnt want to share too much of our excitement
    1 week ago by brownpapernutrition I didn’t want to share too much of our excitement for this little person whilst there is so much devastation in our country, but after speaking to a few friends and being reminded that with all darkness we must also have light to look forward to I thought maybe a bit of bump might be ok to share here too. Can’t wait to meet this tiny human... only about 6 weeks to go. Love.  #34weekspregnant   @svendsenfitnesshealth 
  • Lunch date with my monkey and my dad Making the
    1 day ago by brownpapernutrition Lunch date with my monkey and my dad Making the most of a little chats and eating with two hands for the next few weeks! Pretty special to have this time together, although not sure I can do this heat for too much longer, is about 17deg c hotter inside my Buddha body right now... think Jet’s favourite part of my pregnancy has been the arrival of my outie belly button and his obsession with pressing it it feels SO WEIRD but glad it gives him some giggle I guess? ‍♀️ Also a few new preg first time mummas asked
  • QUINOA PEACH TOMATO SALAD to make the most of the
    5 days ago by brownpapernutrition QUINOA PEACH TOMATO SALAD to make the most of the beautiful seasonal peaches we have in Australia. Peaches contain valuable vitamins, minerals, antioxidants and my fave fibre - making them an easy means of upping your daily intake by integrating them into your diet as snacks and meals too of course! I team this salad with a piece of fresh salmon, barramundi or a juicy big handful of chickpeas or butterbeans - it's scrumptious! I've popped my recipe on the link in comments below for you. Copy and paste to cook and dive in!!! Jacq xo  #plantbased   @eimele_australia   @aussiesummerstonefruit   @countryroad 

10 easy delicious healthy lunch ideas in a bowl

Anytime there’s a moment to take a quick snap of lunch so I can share ideas with you throughout the working week I truly try to and with a recent poll asking for more of these sorts of ideas resulting in a 100% YES result here is the first of many great blogs on easy, delicious and healthy lunch ideas in a bowl.

You’ll notice that because most of these are literally ingredients teamed together in bowl there isn’t a fixed recipe as such, rather I’m sharing ideas so you can see frequency of different ingredients and how different flavours through herbs and spices etc bring together these nourishing meals.

There are a few common features in most of the nourish / buddha bowls that are consistently in my fridge and include:

  • kraut, kimchi or polski ogorki pickles (I like Peace Love and Vegetables Kraut and just get the pickles at either the Russian deli or the supermarket)
  • herbs – favourites include mint, coriander, parsley and basil
  • spices – dukkah, chilli, sesame seeds toasted (not a spice but sits in that category for me)
  • sprouts – love their crunch and boost of easily digestible nutrition
  • nuts – in particular tamari almonds for easy flavour and crunch
  • avocado – explanation required? I think not….



Base of baby spinach, chopped tomatoes, hemp butter, pickles, smoky cashew butter (Peace Love Vegetables) , mint, sprouts, toasted spiced sunflower seeds, olives, zucchini noodles, kimchi, hummus (this one is Pilpel)


I’ve written about this one recently here… SUCH A WINNER. Those eyeing off the ceramics too – this one is by Woolshed Ceramics


Base of baby spinach and chopped lettuce, celery plus the leaves, trout, cherry tomatoes, sprouts, avocado, lemon, hemp seeds and I think this one I did a simple dijon dressing.

Ingredients for dijon dressing: olive oil, dijon mustard, apple cider vinegar, touch of maple

Ceramic bowl here is by Splendid Wren.


Can you see I like cauliflower yet? Roast up a whole head or half a head and throw it in lunches throughout the week – spices work a treat to change the flavour in the cooking process, this time I cooked it in a tandoori spice blend. Teamed with steamed kale and carrots, bush curry kraut (Peace Love and Vegetables), eggplant kasaundi my mum gave me, cherry tomatoes (random but nice to keep it fresh), hemp seeds and tamari almonds.

Ceramic bowl here from years ago at The Bay Tree in Woollahra.


Halved the portion of salmon from dinner (cooked it the same time, night before and just reserved half for the next day, served it up with cooked and cooled white potatoes from the night before (great source of resistance starch to feed beneficial bacteria in the gut), avocado, cucumber, sprouts, tomatoes, baby spinach, crumbs of toasty seeds from my seed snap jar and made the dijon dressing to go with – prob one of my favourites that week!


I’ve actually written this recipe to share with one of the brands I consult with so stay tuned for the FULL RECIPE but you can see the yummy addition of brown rice to this juicy one. Brown rice has such a delicious nutty flavour and maintains the integrity of the grain being unpolished. Higher grain integrity equals richer source of nutrition too.


Probs not the prettiest of the lot, but definitely still up on the flavour factor. Ingredients include: baby spinach, olives, pickles, tuna, tomatoes, avocado, boiled eggs, basil, cucumber, lettuce and then a dijon yoghurt dressing made by mixing dijon to taste through a greek yoghurt.


Seeds snaps for the win – find that recipe HERE – with some cheddar cheese, avocado, tuna, walnuts, pickles, tomatoes, olives, baby spinach and coriander.

Bowl not massively noteworthy as unique but probably the longest lasting white ceramic bowls of all time in my kitchen (and with work and kids they can take a beating) – Pillyvut


This recipe is in full HERE then because we’ve delicious leftovers I’ve simply topped up the bowl with pickled ginger and kraut.


A delicious recipe written earlier in the year for Country Road LIVE WITH US and I’ve teamed it with Sweet Potato Bread. Both the salad and the bread are yummy made day before and teamed with avocado, kraut, lemon, trout and some dill leaves on top.

Ceramics, glassware, cutlery and napery all by Country Road.

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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