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  • Boat Christmas Party Catering today for the cool folk jimmybrings
    5 days ago by brownpapernutrition Boat Christmas Party Catering today for the cool folk  @jimmybrings  . They're GUARANTEED a cracking night! This was only about half of it... lamb shoulders, more cheese, more goods didn't make it in shot, my arms aren't long enough! Wish I could've stayed on le boat. Only 18 more days and a squillion more kilos of food to cook but you know, who's counting.... Love ya, Jacq
  • PUMPKIN GINGERBREAD LOAF I heart this loaf oh so much
    6 days ago by brownpapernutrition PUMPKIN GINGERBREAD LOAF: I heart this loaf oh so much. Made it last year at Chrissy and now as this Christmas comes upon us (so bloody fast too!) I can’t decide if it’s this or the yummy Chai Spice Carrot Slice to go with our vanilla bean (homemade baby) ice cream?!?! The struggle is reeeeal friends. The loaf is gluten free and the icing is a cashew butter base - so good! Recipe link in bio ! Love ya, Jacq  #glutenfree   #gingerbread 
  • BLUEBERRY BLONDIES! Think I may have converted from brownie love
    2 days ago by brownpapernutrition BLUEBERRY BLONDIES! Think I may have converted from brownie love to blondie love? The scrumptiousness is beyonddddd, AND I’ve changed up the norm and given the recipe a beautiful nourishing oomph with some heavenly fresh Australian blueberries in there too. Fresh  @australianblueberries  are packed full of antioxidants and are a great way to add versatility to your meals! Want the recipe? I’m popping it below for you beautiful peeps - Enjoy friends! Jacq BLUEBERRY BLONDIES 1/2 cup tahini 1/3 cup olive oil or macadamia nut oil 1/2 cup coconut sugar 1 large egg 1 tablespoon vanilla extract 1 cup almond
  • You knowI havent always had this amazing love affair with
    3 days ago by brownpapernutrition You know…I haven’t always had this amazing love affair with food. Far from it, for the greater part of my life food and I had a terrible relationship. I starved myself, over exercised, purged any food that did go in, cooked treats for others to disguise my eating disorder, hid food, exercised in secret, avoided shared meal times, it goes on… I could live without physically chewing any food for days at time, scared of the impact on my weight, always thinking - oh people don’t notice. It didn’t really work that way though. People noticed and the more they
  • How good is pumpkin and miso  seriously?!?!?!! One of
    1 day ago by brownpapernutrition How good is pumpkin and miso - seriously?!?!?!! One of my faaaaaave flavours combos everrrrrrr. Did you know miso is a fermented food? The Japanese often start their day with miso soup to warm and energise the body and stimulate digestion. I love love love their gentle approach to the morning with food. I knowwwwww I haven't reinvented the wheel by teaming pumpkin wth a miso dressing, I have however on this occasion gone a bit crazy with our home grown cress and then tossed it all with brown rice, peanuts and sesame seeds and a big juicy serve of

PAPRIKA SPICED CHICKEN WITH CRANBERRY QUINOA PISTACHIO STUFFING

Because turkey is great but frankly a little overwhelming at times so we put together a simple Paprika Spiced Chicken with a Cranberry Pistachio Quinoa stuffing and its D-lish. 👨‍🍳If you’d like the recipe holler and I can pop it on the blog ready for you to shop and prep tomorrow. 👌In other news- @brownpaperkitchen is officially closed for 2017 🎉🎉🎉🎉🎉we’ve had the most epic year in our lil Bondi kitchen and can’t wait deliver even more nourishing morsels to you next year. Holy moly this has been a big one but we couldn’t be more excited for what’s to come in 2018!

PAPRIKA SPICED CHICKEN WITH CRANBERRY QUINOA AND PISTACHIO STUFFING

Serves 4-6

GF : DF : SF

1.6kg large free range organic chicken

2 tbsp sweet paprika

1 small brown onion, finely chopped

1 tablespoon extra virgin olive oil

1/2 cup pistachios, roughly chopped

1 cup dried, apple juice sweetened, cranberries

1/4 cup sage leaves, picked and shredded

1 teaspoon lemon zest

3/4 cup cooked buckwheat

3/4 cup cooked quinoa

1 tablespoon honey

Sea salt and black pepper

Preheat oven to 180C. Rinse and pat dry chicken. In a large bowl, mix together brown onion, extra virgin olive oil, pistachios, cranberries, sage, lemon zest, buckwheat and quinoa with a good pinch sea salt and black pepper. Spoon ingredients into the chicken cavity and tie the end with cooking twine. Rub the chicken in sweet paprika, some sea salt and then drizzle the top with honey. Place on roasting tray and place in oven to cook for approximately 1 hour and 20 minutes or until liquid runs clear when you pierce the chicken with a skewer. Rest for 10 minutes then slice 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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