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  • Our fridge isnt always stocked to the brim in fact
    7 days ago by brownpapernutrition Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team on the blog today and the how’s and why’s of their importance for nutritious meals in our home.
  • So Ive just convinced Jet that brussel sprouts are IN
    1 week ago by brownpapernutrition So I've just convinced Jet that brussel sprouts are IN FACT AWESOME. He, like many, were utterly disgusted by the miniature cabbbage like veg untillllllllll lots of olive oil and sea salt and a crispy bake came into the mix and now- the whole family are slowly morphing into brussel sprouts hehehehehehe... try it yes!!! Here's what to do: Lots (and I mean lots, not just a measly spray) of olive oil and a generous pinch of sea salt on sliced brussels, is the trick then into the oven at 200C for about 10-15 minutes depending on how much crispy
  • RAW LAMINGTONS PLANT BASED  NUT FREE  To be
    21 hours ago by brownpapernutrition RAW LAMINGTONS (PLANT BASED / NUT FREE) : To be honest…when I started making these I had full intention of making a healthy variation on a Bounty Bar, but then I completely forgot to add in a step and the chocolate spread into the coconut and thennnnn as it turned out these taste SO MUCH like LAMINGTONS, in their raw, whole seeds (cause no nuts in this one!) and delicious date and cacao-y form. I've popped the recipe on the blog lovely peeps... link in bio for you! PS. I still plan to make a bounty bar but for now…ENJOY!!!!!
  • Happy Monday friends!!!! I made this platter for my family
    4 days ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a
  • Made this absolutely delishhhhhh toastie with gluten free bread new
    1 week ago by brownpapernutrition Made this absolutely delishhhhhh toastie with gluten free bread, new Gluten Free Vegemite, avocado, sprouts and some sauerkraut and it was honestly next level!!! Told one of my besties who is coealic that our ole favourite  @vegemite  had brought a new Gluten Free Vegemite to the pantry and she just about died and went to heaven - yayyyy!!! Pretty sure I know what our new toastie fave is from here on hey.... yummmmmmmm  #glutenfreevegemite   #putsaroseoneverycheek   #ad 

HOT CROSS COOKIES

Jet and I were thinking Easter food, as you do pre-Easter of course, and how to make small presents for people and these lovely HOT CROSS COOKIES came about. They’re super easy, only a few tweaks on a traditional cookie recipe but hold super well and look much like a Hot Cross Bun! Also a great combo with the delish Easter Spice Loaf for morning or afternoon tea.

HOT CROSS COOKIES

Makes 16 cookies

175g butter (can swap for coconut oil, hardened, if dairy free)

3/4 cup coconut sugar

1 egg

1 teaspoon vanilla extract

1/4 cup raw cacao (optional)

1 teaspoon cinnamon

2 teaspoon mixed spice

1 teaspoon baking powder (gluten free)

1/2 teaspoon bicarbonate soda

1 1/2 cups rolled oats

1 cup flour

3/4 cup currants

1/4 cup organic turkish apricots, chopped

Preheat oven to 170C and line a large baking tray with greaseproof paper. Place butter and sugar in a large mixing bowl and whisk until creamy, add egg, vanilla, spices, cacao, baking powder and bicarb and whisk together until uniform consistency. Add oats, flour and dried fruit and mix until it forms a dough. Take approximately 2 tablespoons of mixture, roll in a ball and press cookie down on the tray, repeat for the remaining mixture. Bake in oven for 12-14 minutes. Cool completely on tray then store in airtight container…or eat, take your pick!

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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