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  • So Ive just convinced Jet that brussel sprouts are IN
    7 days ago by brownpapernutrition So I've just convinced Jet that brussel sprouts are IN FACT AWESOME. He, like many, were utterly disgusted by the miniature cabbbage like veg untillllllllll lots of olive oil and sea salt and a crispy bake came into the mix and now- the whole family are slowly morphing into brussel sprouts hehehehehehe... try it yes!!! Here's what to do: Lots (and I mean lots, not just a measly spray) of olive oil and a generous pinch of sea salt on sliced brussels, is the trick then into the oven at 200C for about 10-15 minutes depending on how much crispy
  • Our fridge isnt always stocked to the brim in fact
    6 days ago by brownpapernutrition Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team on the blog today and the how’s and why’s of their importance for nutritious meals in our home.
  • Happy Monday friends!!!! I made this platter for my family
    3 days ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a
  • Made this absolutely delishhhhhh toastie with gluten free bread new
    1 week ago by brownpapernutrition Made this absolutely delishhhhhh toastie with gluten free bread, new Gluten Free Vegemite, avocado, sprouts and some sauerkraut and it was honestly next level!!! Told one of my besties who is coealic that our ole favourite  @vegemite  had brought a new Gluten Free Vegemite to the pantry and she just about died and went to heaven - yayyyy!!! Pretty sure I know what our new toastie fave is from here on hey.... yummmmmmmm  #glutenfreevegemite   #putsaroseoneverycheek   #ad 
  • One of my favourite nourish bowls! Teriyaki veggies baby spinach
    1 week ago by brownpapernutrition One of my favourite nourish bowls! Teriyaki veggies, baby spinach, pickled ginger, boiled eggies, avocadoooooo and herbs. Servin it up with some Remedy for good measure. The recipe for my teriyaki roast veggies is on the blog - so scrumptious - and you can make up the teriyaki sauce in bulk and store it too if you love it as much as I do!!!! There are 9 DIFFERENT plant based ingredients in this meal, a source of protein from eggs, fibre (vegetables) and high quality carbohydrates derived from starchy carbohydrates such as pumpkin. Whilst you may not always have a

Mushroom and bean chilli with baked potatoes

So I’m still working through my fridge remnants and getting creative with what’s there without doing a big shop and this delicious mexican chilli came about! I’ve used mushrooms in place of mince in this recipe and frankly I don’t think you’d know unless I told you when you ate it.

Mushrooms are so hearty in texture so they make such a great swap in a recipe like this, especially if you don’t tolerate lentils that well – lentils are my other favourite meat swap in a chilli recipe.

Serving it up this time with baked potato wedges as a couple of potatoes were calling out to me to be used and a supremely lazy salsa of tomatoes, avocado and coriander. You could of course use sweet potato (hello yum), quinoa or rice instead of potatoes.

I think this mushroom bean chilli would be insane in a breakfast burrito!

Mushrooms are a great source of Vitamin D, magnesium, potassium and zinc so they’re a bit of a nutritional powerhouse. Time to get them into your fridge don’t you think?

MUSHROOM MEXI BOWL WITH BAKED POTATOES

Gluten free : Dairy free : Refined sugar free : Vegan

Serves 4

3 tablespoons olive or coconut oil

1 large (250g) onion

3 garlic cloves, sliced

2 teaspoons ground cumin

1 teaspoons ground coriander

2 teaspoons smoky paprika

1/2 teaspoon chilli flakes

3 cobs corn (230g kernels)

650g button mushrooms, chopped small

2 tablespoons tomato paste

1 tin black beans

3 large (500g) potatoes, cut into wedges

sea salt and black pepper

To serve: fresh coriander, avocado, chilli, chopped fresh tomatoes

Heat oven to 200C and line a large tray with greaseproof paper.

Place potato wedges on tray, drizzle with 1 tablespoon oil, sprinkle with sea salt, toss and place in oven to cook for 30-40 minutes.

Whilst potatoes are cooking, make the chilli by heating a large saucepan on medium heat.

Add 2 tablespoons oil to pan, followed by onion and garlic and cook, lid on for 6-8 minutes.

Remove lid, add cumin, coriander, smoky paprika and chilli and cook a further 1-2 minutes.

Add corn, mushrooms, tomato paste, black beans, season with sea salt and black pepper, cover and cook for 10 minutes, stirring frequently.

Once potatoes are cooked and chilli is ready, serve together with fresh coriander, avocado, chilli and fresh chopped tomatoes.

 

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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