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    4 days ago by brownpapernutrition GREEN PEA SPINACH AND MUNG BEAN CURRY : Aiming this year to do a series of recipes that use some ingredients from pantry and freezer only. Quick, easy, super tasty, not a cheat’s variation per se, but no excuses meals because the ingredients are there, ready and waiting for you in the freezer and pantry – you know what I’m saying? For the days you can’t be bothered to go to the shops, or have come from travel (my inspiration moment for this series), or maybe just want to budget your diet more, you know where I am coming from
  • Believe I might be avoiding getting back into swing of
    7 days ago by brownpapernutrition Believe I might be avoiding getting back into swing of reality by thinking, writing and doing all the baking of cookies. Living the summer holiday dream I say! Then I thought to myself I think it’s time to consolidate all my cookie recipes and see what new ones I can make this year – and so the avoidance continues… So my lovely friends on the blog are 9 OF THE BEST HEALTHY COOKIE RECIPES for you to get mixing and baking. I’d love your comments below on new flavours and what ingredients or dietary requirements you would like to see
  • HEALTHY MANGO MACADAMIA BAR  Its only 200 days in
    3 days ago by brownpapernutrition HEALTHY MANGO MACADAMIA BAR : It's only 200 days in a mango season - which seems like a lot, but when it's during the holiday time and all you can think about is mangoes, eating of mangoes and cooking with said mangoes the season seems to go far too quickly would you agree? So I made the most of the above mentioned seeing, eating and cooking with mangoes and whipped up a HEALTHY FROZEN MANGO MACADAMIA BAR. It's a bit of a Weiss Bar imposter... although I think the freshness of the fruit and the fact the white creamy stripey
  • PLANT BASED Made this scrumptious plant based nourish bowl this
    18 hours ago by brownpapernutrition PLANT BASED: Made this scrumptious plant based nourish bowl this week and it's all I want to eat right now again! I used rocket, tomato, zucchini noodles, mint and sprouts as my fresh ingredients and then made all the flavours juicy and delicious with the toppers in my fridge and pantry. If you have some staples there to bring flavour into the meal then you can create deliciousness from the most basic ingredients on hand. My fun little taste boosters included: + kimchi + dukkah + olives + hemp butter - just made using hemp seeds and olive oil much
  • Baked eggplant zucchini tomato and tahini yoghurt with a sweet
    5 days ago by brownpapernutrition Baked eggplant, zucchini, tomato and tahini yoghurt with a sweet potato bread, smoked trout, avo and some kimchi on the side. How I love to create, cook and eat. So excited to be sharing these recipes and the story I wrote, styled and shot for  @countryroad  on their blog to kick off the year. I know you'll love these recipes too - such amazing flavours. All gluten and dairy free. All 100% scrumptious. Cook with - hit the  @countryroad  live with us blog - lots of love, Jacq

Healthy Vegetarian Stuffed Capsicums

Been making these on repeat for the past few weeks for clients and catering events so I thought time to share the recipe with you! A great one for Christmas lunch spread, yes for the vegetarians, but maybe for the meat lovers to split their meat love with some extra veggies too? Just sayin you know?


Serves 4

Gluten free : Sugar Free : Vegetarian

3/4 cup (100g) quinoa, rinsed

1 cup (100g) buckwheat, rinsed

3 tablespoons extra virgin olive oil

1 medium (180g) spanish onion, peeled and finely diced

1 (120g) carrot, grated

100g celery sticks, diced

1/4 small bunch parsley, leaves and stems finely chopped

1/2 cup (75g) currants

1/2 cup (85g) sunflower seeds

200g feta, crumbled

4 medium to large red capsicums, halved from the stem downward, deseeded

sea salt and black pepper

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

Cook quinoa and buckwheat in separate saucepans filled with boiling water until tender, drain and set aside

In a large frypan heat olive oil, then add spanish onion, carrot, celery and parsley and sauce on medium heat for 5-6 minutes.

Add currants, sunflower seeds and cooked quinoa and buckwheat and toss gently, then remove from heat.

Drizzle 1 tablespoon of olive oil over the mix, crumble feta through, then spoon into the capsicum shells.

Place on baking tray and into the oven to cook for 20 minutes. The capsicum should be tender but firm enough to hold the mix together as a shell.

Serve with a big leafy green salad.

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.

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