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  • SWEET POTATO NACHOS  PINEAPPLE AVOCADO SALSA The most exciting
    4 days ago by brownpapernutrition SWEET POTATO NACHOS + PINEAPPLE AVOCADO SALSA: The most exciting soda to hit the fridge has officially arrived and to party with  @remedydrinks  TEPACHE I’ve created the most deeeeelish and as always nutritious dish to team up with it!!!! Helloooooo SWEET POTATO NACHOS!!!! Remedy Tepache is based on a traditional Mexican recipe and hand crafted the same way all  @remedydrinks  are, with no sugar, naturally. Taking organic pineapple juice and fermenting it with Remedy’s live culture, Tepache is full of beneficial bacteria and organic acids for a scrumptious PINEAPPLE (oooooh yeaaaa) fermented soda. Did you know pineapple is also a
  • Super fun way to end the week celebrating theiconickids Birthday
    14 hours ago by brownpapernutrition Super fun way to end the week celebrating  @theiconickids  Birthday at the very iconic Luna Park. Stepped into my own kiddie element and had my hair braided too (have been told this morning that it’s “a bit embarrassing Mum ” ... oh ) Was actually blown away at how beautiful Luna Park still is and how they’ve managed to maintain it to so much of its original form. Lovely family time together, thanks for having us  @theiconickids   @theiconicau 
  • This photo shows strength the next photo also shows strength
    3 days ago by brownpapernutrition This photo shows strength, the next photo also shows strength. They're strong for different reasons. It's important you see both. Most days I show up give and 250% but if on the next I'm wrecked I know my strongest card is giving myself permission to step back + not have the awful, heavy feeling that I'm not DOING or BEING enough. I don't keep pushing to keep a facade that I can have so much going on and still keep it all together. It's not possible to do so, yet so many of us feel we need to keep pushing
  • Happily eating this brekky every day at the moment super
    2 days ago by brownpapernutrition Happily eating this brekky every day at the moment... super satisfying, wholesome, flavoursome and a great start in high quality nutrition to kick off the day. Here's what I do... soak quinoa flakes with coconut, prunes, sunflower seeds, macadamias, almonds, cinnamon overnight just with boiling water, then pop it together with whatever seasonal fruits are around but this week we had amazeballs strawberries and I used up the rest of the frozen organic raspberries in the freezer. Served up either with coconut or greek yoghurt, take your pick, obviously the coconut is a bit richer so I don't find I
  • Went on a mission this year to create more delicious
    2 days ago by brownpapernutrition Went on a mission this year to create more delicious curries and whilst it's never going to be mission complete, it's definitely so much further than I had thought it would be - how good is learning right?! Most of my curries have been Indian flavours and dhal which are now becoming super easy because I have a simple method with the spices and then I more or less swap in whatever is in the fridge that week - different veggies, alternate proteins like chickpeas, tofu, lentils, on the weekend I cooked up mung beans and popped them in and

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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