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  • 5 HACKS FOR A HEALTHIER KIDS PARTY now up on
    1 week ago by brownpapernutrition 5 HACKS FOR A HEALTHIER KIDS PARTY now up on the blog...because eeeeeeeek help us the sugar highs and lows are epic when they're fuelled with it! AND thank the  @remedydrinks  gods cos now you can include a healthier alternative to the traditional soft drink with their suuuuper recent launch of the most delicious Remedy Sodas - yewwwwww! What’s the difference between  @remedydrinks  and the ‘usual’ soft drinks or sodas you ask? Well … Remedy Sodas are made with organic fruit juices brewed with Remedy’s live culture to ferment out all of the sugar before adding all natural ingredients including
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    1 week ago by brownpapernutrition ROAST CAULIFLOWER WITH CAJUN CHICKPEAS : Really quite stoked on this meal... Roasted some cauliflower steaks in extra virgin olive oil and sea salt, and whilst they were in the oven I made the cajun chickpeas to go with. Whisked together coyo and hummus (keeping it  #plantbased ) and once they were all cooked, layered the base of the plate with the humm-yoghurt, then topped with the cauliflower, tomatoes, cajun chickpeas, herbs and some hemp seeds. Such a cracker of a meal!!! Plenty of plant based proteins. If you jump onto my insta-stories I'm showing you how to make the chickpeas
  • Our next and final workshop for 2019  STARTING SOLIDS
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  • RASPBERRY LEMON SPELT CUPCAKES as promised to lots of you
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    4 days ago by brownpapernutrition This is me... and one of the first photos with my little GIRL... ☺️I feel a bit nervous to share this photo, but in the same breath very proud that I said yes to being part of a beautiful project and book - THIS IS ME - which will be published in March 2020, right around when my lil crumpet comes into the world. I did this for me, to remind myself how far I have come from my own troubled past with tremendous body image issues and disordered eating. I did this for my little girl, to one day

Mexi sweet potato boats

Jacket potatoes with mince and lots of melty cheese were such a treat for me in my childhood and because some memories shouldn’t be left just as memories I’m bringing them back to life with my fun lil creation of MEXI SWEET POTATO BOATS. These are suuuuper simple and if you’re a fan of Mexican flavours they’ll be right up your alley too.

We ate a whole sweet potato each i.e. two stuffed sides. If you have massive sweet potatoes I’d suggest whacking together a scrumptious salad to go with (maybe even some corn chips on the side to complete the Mexican experience) or get some extra guacamole and spread the meal to four serves that way. It’s tricky because sweet potatoes are definitely not all created equal. Grab some medium-ish sized ones and you should be sweet.

If you find there’s leftover stuffing because your tates are slightly smaller then just save it and put it into a wrap or salad the next day – even yummy with spicy omelette for brekky! Lots of easy ways to use up whatever is left or spread the love beyond the meal.

MEXI SWEET POTATO BOATS 

Serves 2-4 depending on size of potatoes!

Gluten free : Vegetarian

2 medium sweet potatoes

Extra virgin olive oil

Mexi style stuffing:

1 large tomato, diced

1/2 small red capsicum, seeded and diced

2 asian shallots, white part only finely sliced or use a little bit of spanish/red onion if you don’t have shallots

2 sprigs/stems coriander, finely chopped

1/2 cup grated cheddar cheese

150g cooked cannellini beans, (about half 400g tin, rinsed and drained)

pinch of chilli flakes or up to your desired chilli ante

sea salt and black pepper

1 avocado, mashed

Heat oven to 220C (conventional) and line a baking tray with greaseproof paper. Rub the whole sweet potato (not cut, we do this later) with olive oil. Place on tray and pop in oven to cook for 40 minutes or until soft and skewers comes out easily when inserted through the middle. Whilst cooking toss together tomato, capsicum, onion/shallot, coriander, cheddar, cannellini beans, chilli in a bowl and season with sea salt and black pepper. Once sweet potato are cooked, reduce oven heat to 180C and cut the sweet potatoes in half down the length ways of the potato. Scoop out most of the flesh, allowing a little to remain and hold the skins together. Chop the flesh and mix with other ingredients, then spoon back into the sweet potato jackets. Place in oven to bake for 10 minutes at 180C, then switch oven to grill and pop back under grill to make juicy and a little crispy on top for about 5 minutes. Remove from grill, spoon over mashed avocado and serve.

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.

1 Comment
  • Trudi
    Reply

    I made these tonight for my family and they were demolished! Everyone loved them. I made the avocado into a guac with pepitas just because we all love it and it’s easy. Absolutely delicious. You’ve just given us another family favourite. Thank you.

    August 7, 2019 at 12:21 pm

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