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  • QUINOA PEACH TOMATO SALAD to make the most of the
    2 days ago by brownpapernutrition QUINOA PEACH TOMATO SALAD to make the most of the beautiful seasonal peaches we have in Australia. Peaches contain valuable vitamins, minerals, antioxidants and my fave fibre - making them an easy means of upping your daily intake by integrating them into your diet as snacks and meals too of course! I team this salad with a piece of fresh salmon, barramundi or a juicy big handful of chickpeas or butterbeans - it's scrumptious! I've popped my recipe on the link in comments below for you. Copy and paste to cook and dive in!!! Jacq xo  #plantbased   @eimele_australia   @aussiesummerstonefruit   @countryroad 
  • Hi friends please excuse my radio silence as weve launched
    2 weeks ago by brownpapernutrition Hi friends, please excuse my radio silence as we've launched into 2020 I had a little break from social media to refresh and have honestly just felt a bit speechless with the bush fire devastation in our country so haven't been posting, rather I've quietly plugged away with $ donations to different charities, donated supplies to any of the collections possible and have been supporting those close to us, in particular my family, caught in the fires. My aunty has had to evacuate her home, it's situated right in the middle of the two southern fires, as a family we
  • Mum sent me home with some chocolate melts she didnt
    1 week ago by brownpapernutrition Mum sent me home with some chocolate melts she didn’t know what to do with ... I had two options, 1/ eat them straight up, as they delicious 2/ be kind and get my bake on even though temp and humidity feels like 45 deg C today. Option 2 evidently won, the melts didn’t melt and I am not one bit worried about it. I’ve done plenty of melting today for everyone This ALMOND BROWNIE recipe is a quick variation from one I’ve got on the blog and it’s nek level... especially with cheeky chocolate care of the my lil
  • I didnt want to share too much of our excitement
    5 days ago by brownpapernutrition I didn’t want to share too much of our excitement for this little person whilst there is so much devastation in our country, but after speaking to a few friends and being reminded that with all darkness we must also have light to look forward to I thought maybe a bit of bump might be ok to share here too. Can’t wait to meet this tiny human... only about 6 weeks to go. Love.  #34weekspregnant   @svendsenfitnesshealth 
  • VANILLA PEANUT DATE SLICEa great intro recipe for anyone who
    1 day ago by brownpapernutrition VANILLA PEANUT DATE SLICE...a great intro recipe for anyone who hasn’t dabbled with wholefood treats much before as it’s simple and delicious. It’s also a winner for my pregnant and breastfeeding mums out there for a few reasons too. DATES are a wonderful source of fibre – fuelling beneficial gut bacteria, sustaining energy levels and appetite and supporting gut motility to keep you and your bowels regular. Post partum constipation is a common condition for many women which may result from the effects of pregnancy hormones, haemorrhoids, pain from episiotomy or iron supplementation (there are many non-constipating iron supplements now

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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