Subscribe to our Newsletter


Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
02 9211 1322
[email protected]
[email protected]

Instagram Slider

  • NOURISHING CAESAR SALAD My way Living my best life with
    4 days ago by brownpapernutrition NOURISHING CAESAR SALAD... My way Living my best life with this delicious and more nourishing take on a caesar. Pumping up the greens, adding in some kraut, garlic toasted croutons from the bread bums of my sourdough loaf, eggs for protein and iron, healthy fats in walnuts and avo, and swapping out a cream dressing for yoghurt (you could use dairy or coyo) dressing which is NEXT LEVEL. I'd say this is ticking all the nutrient boxes in a meal and it'll be on repeat on your weekly salad rep in no time at all. Copy link below in comments
    1 day ago by brownpapernutrition ASPARAGUS PEA AND GOAT CHEESE RISOTTO!!!! Cos it felt like Spring today, and also I felt like soul warming deliciousness, so it seemed the right match....I'm writing this recipe onto the blog as we speak, it'll be up in next week's newsletter. Unrelated... September is suitably hectic, anyone else having a bit of that? Sending lots of love to everyone, including my head which may explode at any moment ... Jacq
  • Brekky on repeat at the moment Seriously hits the spot
    1 week ago by brownpapernutrition Brekky on repeat at the moment. Seriously hits the spot and will surprise you how quick it is... as quick as cooking an omelette cos that’s what it is!!!!! SWEET BANANA OMELETTE (or pancake if you want to reframe it for kids!) with a bit of yogurt and berries over the top! To make it simply: mash 1 banana in a bowl, whisk in 2 free range eggs, dash of vanilla and whisk until creamy and not too lumpy. Then cook it in a greased frypan, on a medium heat until you see the sides looked mostly cooked but the
  • Australia set the bar high at the Climate Strike today
    5 hours ago by brownpapernutrition Australia set the bar high at the Climate Strike today and it's now time for the rest of the world and the leaders to take action and follow! If we don't NOW, our children and the future of theirs won't have the beauty of what have been privileged to know on this Earth. This is a pivotal time for us to action CHANGE. Sending love, J xo
  • One of my simpler cheese platters for an impromptu family
    5 days ago by brownpapernutrition One of my simpler cheese platters for an impromptu family wedding the other day Evidently loving strawberries right now, my little crumpet is stealing all essential nutrients from me right now, and my body is craaaaavingggggg the top up, in particular vitamin C and iron, which goes well because C supports absorption of iron too!!!! And while I am on topic make sure you grab your POST NATAL NUTRITION WORKSHOP tickets this week!!!! It’s on Tuesday 24 September 930am and set to be another FANTASTIC event.  @wholefoodhealing  and I will take you through all the important nutrition for healing during

Favourite vegetarian lasagna of all time

Made this cracker with my standard random throw ins approach then realised it was truly rad and had to be shared, made it again and well here it is!!!!

I think what I looooove about this one that’s a bit different to my usual vego lasagne is that, because on the first round of making it I didn’t have stacks of lentils so I swapped some for kidney beans and then to beef up the sauce I threw some pumpkin in the oven, so the end result became random but epic sweet, savoury, salty, juicy deliciousness all at once!!!!!

Lasagnes aren’t really an everyday meal for us, our fam would probably have them once a month max, but when they do happen there’s some serious lovin that go into them.


Serves 8


800g piece jap pumpkin, skin removed and diced approx 2-3cm

1/4 cup extra vrigin olive oil

1 large (250g) brown onion, peeled and finely chopped

4 cloves garlic, peeled and chopped

2 carrots (200g), trimmed and diced

1 small  (150g) red capsicum, seeds removed and diced

1 bunch basil, leaves picked and sliced, stalks finely chopped

1x 400g tin kidney beans, rinsed and drained

1x 400g tin lentils, rinsed and drained

2 tablespoons tomato paste

2x 400g tin chopped tomatoes

400ml water

1 teaspoon dry oregano

400g (approx 12-14) lasagne sheets, preferably wholegrain or spelt

500g smooth ricotta

300g shredded mozarella

1/4 cup full cream milk

Heat oven to 200C and line a large baking tray with greaseproof paper. Spread pumpkin pieces over the tray, drizzle with about 3 tablespoons extra virgin olive oil, season with sea salt, toss, then place in oven to cook for 30 minutes. Whilst pumpkin is cooking, heat a large saucepan on medium heat, add remaining extra virgin olive oil, onion, garlic and carrots, cover with lid and cook 6-8 minutes or until vegetables are soft, add capsicum, basil stalks and cook a further 2-3 minutes, then add sliced basil leaves, beans, lentils, tomato paste, chopped tomatoes, water and oregano. Stir all ingredients together then cook with lid off for 20 minutes. The pumpkin should be cooked by this time, so remove from oven, lower the oven heat to 180C and add the  pumpkin pieces to the sauce and stir. Scoop a few spoonfuls of sauce over the base of the lasagna dish, layer 3-4 lasagne sheets over the top, then spoon half the sauce over the sheets. Layer another 3-4 sheets, the spread half the ricotta and half the mozzarella over the top and repeat with lasagna sheets, sauce, lasagna sheets and finishing with the ricotta mozzarella on the top. Sprinkle with a little extra oregano over the top if you have it handy. Place in oven to bake for 45-55 minutes or until lovely golden colour and bubbly on top. Let the lasagna set in the dish for 5 minutes or so then slice and serve with a big crunchy green salad.


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.

No Comments

Post a Comment