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  • MANGO YOGHURT RICOTTA SLICE cheesecake thing which I made with
    21 hours 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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    2 days ago by brownpapernutrition Finished my final work submission today (a really bloody exciting one too!) before I take time out for birth and beyond yassssssssss bebe girl you is welcome to come into the world anytime... but preferably on the weekend when I’ve ticked a few more boxes of the stuff that needs to happen including putting my heavily swollen feet up somehow. I’ll be honest I feel a bit weird and nervous about taking a step away from my business for the next while, I have driven this engine for a solid 7+ years now and not taken any real extended leave,
  • TERIYAKI NO MEAT BALL BOWL  of delicious satisfying happiness!
    4 days 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
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    5 days ago by brownpapernutrition EGGPLANT MUNG BEAN CURRY: Making this one because I’ve not been able to stop thinking about it but also to store in the freezer for post partum meals which are easy to pull, defrost, nourish and restore. The eggplant gives a really substantial element to this curry, complimented well by mung beans. Mung beans are some of my favourites for curries, they have a delicious flavour, but also deliver significant amounts of fibre, plant based amino acids for protein, iron and interestingly a dense amount of folate too. Folate (Vitamin B9) during pregnancy is required to help reduce the risk
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Lunchbox friendly carrot fritters

Well the school holidays sure seemed to flyyyyy and now that we’re back into swing of it, I’m going to be giving you lots of great lunchbox options for the year ahead. Kicking off with this simple, nutritious and ultimately scrumptious lunchbox combo. I’ve done a yummy cheese sandwich with Macro Ancient Grains Wholemeal Loaf, teamed with carrots fritters, avocado and fresh tomatoes for lunch. For recess it’s Macro Beetroot Lentil Bites and an organic apple – all ingredients are available at @woolworths_au. These kind of lunches are full of energising nutrition for kids and just the right amount of food so they can fit in plenty of play too. Happy Term 1 parents!

 

LUNCHBOX CARROT FRITTERS

Makes 8 fritters

Vegetarian : Dairy Free

2 free range eggs

400g Macro Organic Carrots, peeled and grated

1/4 cup Macro Organic Spelt Flour

1/2 teaspoon baking powder

3 teaspoons Macro Nutritional Yeast*

1 1/2 tablespoons Macro Extra Virgin Olive Oil

Crack eggs into a medium size mixing bowl and whisk, then add grated carrots, spelt flour, baking powder and nutritional yeast. Stir together until well combined. Heat extra virgin olive oil in a frypan on low to medium heat. Take 2 tablespoons of fritter mix and squeeze together with fingers into a small patty approximately 4-5 cm diameter. Fry in pan for 5 minutes each side, serve hot or store and pop in lunchbox for a nourishing colourful, vegetables and fibre rich lunchbox inclusion.

*If you don’t have nutritional yeast simply omit or use 2 tablespoons grated parmesan. If substituting parmesan for nutritional yeast this recipe is no longer dairy free. 

*This is a partnered post with Woolworths Australia – 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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