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  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    1 hour ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
  • BANANA COOKIES With some slightly overripe bananas on hand the
    5 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    1 day ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • Naming this dish  lovelyleftovers I truly believe some of
    2 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
  • Totally logical that the first celebration to follow Mothers Day
    6 days ago by brownpapernutrition Totally logical that the first celebration to follow Mother’s Day is INTERNATIONAL HUMMUS DAY personally I loooooove a hummus party, can easily turn a simple veggie plate into something super juicy I also often encourage clients to have hummus and veggie sticks as an afternoon snack. The combo is a great source of fibre, plant based protein, energy sustaining carbohydrates, calcium and healthy fats from tahini. This hummus party though - roasted broccoli, Spanish onion, cauliflower, sweet potato, coriander, dukkah, cherry tomatoes, hummus of course and totally more-ish turmeric chilli honey walnuts almonds and sunflower seeds - swipe over to

Lunchbox friendly savoury Sweet Potato Egg Muffins

Diving back into school this week and I have some ripper recipes for lunchboxes for you kicking off with this one – SAVOURY SWEET POTATO EGG MUFFINS. Kids love these (actually big kids do too…) because they’re easy to pick up and eat, pack like a gem in a lunchbox, taste delicious and for some reason (*wink wink) their tummies aren’t hungry again within the hour…Must be all the juicy hidden veggies including MACRO SWEET POTATO POWDER – only available at Woolworths!

The powder is such an awesome and convenient way to sneak more nutrition into kids meals and snacks – works really well in both sweet or savoury. I’ve also popped some MACRO NUTRITIONAL YEAST into this recipe which are a great option for those who are dairy free. Nutritional yeast has B vitamins for energy (as part of a healthy diet) and contains vitamin B12 too! Seriously delicious, wholesome and nourishing on all levels! 

 SAVOURY SWEET POTATO EGG MUFFINS

Makes 6-8

Gluten free : Dairy Free : Refined Sugar Free : Paleo

2 tablespoons Macro Sweet Potato Powder

2 tablespoons Macro Nutritional Yeast

12 free range eggs

1 (300g) red capsicum, seeded and diced

1 cup (20g) baby spinach

1/4 cup (5g) basil leaves, shredded

Optional: pitted and sliced kalamata olives

Preheat oven to 180C and grease an 8 cup muffin tin with olive oil.

Place Macro Sweet Potato Powder, Macro Nutritional Yeast and eggs in a large bowl and whisk well to dissolve sweet potato and nutritional yeast into the egg.

Divide diced capsicum, baby spinach and basil between 6-8 muffin holes, then spoon equal portions of the egg mixture over the top.

Add sliced kalamata olives if desired.

Bake in oven for 20 minutes.

Cool in tin and enjoy.

+ This is a partnered post with Woolworths Macro Wholefoods Market, all thoughts and opinions expressed are the writer’s 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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