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  • MEAL PREP  Whether you love or loathe meal prep
    1 day ago by brownpapernutrition MEAL PREP : Whether you love or loathe meal prep I’m going to keep popping up ideas whenever I can because my role is to support you and make it a bit easier for you to work through different stages of your health, diet and nutrition – meal prep included. This meal prep session was actually a little while ago and I didn’t post it at the time because I was busy getting  @brownpapereats  off the ground, but goodness was I grateful for it. A few of the ideas and ingredients for you… -Quinoa cinnamon pops with dehydrated apples Oat
  • TOMATO AND CARROT SOUP ON THE MENU brownpapereats From my
    6 days ago by brownpapernutrition TOMATO AND CARROT SOUP ON THE MENU  @brownpapereats  From my book, Seasons to Share, this delicious soup warms hearts and tummies with delicious antioxidant rich ingredients, is light yet satisfying and even better teamed with a slice of our BUCKWHEAT SEED BREAD from the STAPLES menu. Perfect for an evening meal or packed up in your bag for a take your own lunch to work. Gluten, dairy, sugar, nut free and vegan. Order now for delivery next Tuesday. www.brownpapereats.com
  • One of the beautiful creations made by brownpaperkitchen this week
    3 days ago by brownpapernutrition One of the beautiful creations made by  @brownpaperkitchen  this week - all vegetarian, wholefoods, plenty of colour and variety and of course plain ole scrumptious!  @w1llstudio   @h2coco   #eattherainbow 
  • RAW CHOC WALNUT BROWNIE  Weve made these raw brownies
    5 days ago by brownpapernutrition RAW CHOC WALNUT BROWNIE : We've made these raw brownies so many times now but they never get old - seriously does a good chocolate recipe actually ever get old?!?! Thought today sharing the recipe (just below) with you would be a delicious way to jump over the middle of the week together yes? Oh, we also added wattleseed to this batch and they were insane. Wattleseed is an aussie bush native with quite a nutty kind of coffee flavour and it's yummoo with the choc flavours in this raw treat. RAW CHOC WALNUT BROWNIE GF : DF : RSF
  • ZATAR BAKED EGGPLANT GREENS AND BUTTER BEAN PUREE  Seriously
    11 hours ago by brownpapernutrition ZATAR BAKED EGGPLANT, GREENS AND BUTTER BEAN PUREE : Seriously cannot get over just how delicious this recipe is!!!! All my favourite ingredients and the za'tar flavours with the creamy butter bean puree are next level - butter beans add plant based protein to this dish. Remember protein comes from a variety of sources, and legumes are an incredible source of plant based amino acids - the building blocks for complete proteins. Enjoy folks! RECIPE ON THE BLOG. www.thebrownpaperbag.com.au  #plantbased 

MOROCCAN PUMPKIN SALAD

Fairly in love with pumpkin, more so than sweet potato and some of the other root vegetables and this super robust dish really speaks for just how insane pumpkin is. The nature of the pumpkin carries spices such as sweet paprika, turmeric and cinnamon so well, not to mention by adding these culinary spices we add small amounts of valuable nutrients to our diet. Everything adds up, remember that. Don’t dismiss a little bit here and a little bit there to the overall combined value in our diet – think of all fruits, veggies, herbs and spices as your multivitamin.

Quick nutrition snapshot of this awesome MOROCCAN PUMPKIN SALAD and then time to dive in:

  • rich source of fibre to support digestive health
  • valuable and grain free source of carbohydrate for sustained energy
  • abundance of vitamins including vitamin C, riboflavin, potassium, copper, and manganese
  • rich in carotene (the orange in fruits and vegetables indicates the carotene) which converts to Vitamin A in the body – we mostly remember Vitamin A’s role in good vision, but it’s also considered a key nutrient in reducing the risk of heart disease and cancer
  • BONUS inclusion of pumpkin seeds and almonds means we’ve upped your daily intake of essential fats, minerals and amino acids including tryptophan which promotes relaxation, calm and supports your body’s ability to move into a peaceful sleep

Serve this one as is or pop you preferred piece of protein on top. Enjoy…

MOROCCAN PUMPKIN SALAD

GF : DF : SF : VEGAN

Serves 6 as a side

1.5kg pumpkin (kent or jap), peeled and cut into 3cm thick wedges

2 teaspoons sweet paprika

1/4 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3 tablespoons extra virgin olive oil

1 cup baby spinach

1/4 cup organic turkish apricots, sliced

400g tin organic chickpeas, rinsed and drained

80g cherry tomatoes, halved

1/3 cup sultanas or raisins

1/3 cup almonds, roughly chopped

1/4 cup pepitas

1/2 bunch parsley

1/2 lemon

sea salt and black pepper

Preheat oven to 200C and line a large baking tray with greaseproof paper. Place pumpkin on tray, drizzle with olive oil, then sprinkle paprika, turmeric, cinnamon, ginger and a pinch of sea salt and using hands rub olive oil and spices into the pumpkin. Cook in oven for 45-60minutes. Once pumpkin is cooked, remove from oven and allow to cool or you can serve as a warm salad. Transfer to a serving platter (or use the oven tray if you wish!) toss baby spinach, apricots, chickpeas cherry tomatoes, sultanas/raisins, almonds, pepitas and parsley through the pumpkin pieces. Give the dish a big squeeze of lemon juice, season with black pepper and serve.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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