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  • The Split Pea Balls with Broccoli Rice and Zatar Yoghurt
    2 days ago by brownpapernutrition The Split Pea Balls with Broccoli Rice and Za’tar Yoghurt are one of my favourite and drool worthy dishes on our  @brownpapereats  menu. Seriously best combo, wholesome and warming but still light with all the nourishing feel goods!!! We had our twelfth week of deliveries yesterday far out!!!! You can order yours should you wish  @brownpapereats  or www.brownpapereats.com
  • We been making the most delish Coconut Granola for years
    4 days ago by brownpapernutrition We been making the most delish Coconut Granola for years and sending it out on our catering events only to have people ask where they can buy it for home ...well it’s now on our  @brownpapereats  menu friends! Hit the KITCHEN STAPLES to find it and allllllll the other delicious extras to top up your healthy pantry too. So many great meals on there, feel super proud of how far we’ve come in a few months since launch and even more excited for the week ahead! Dream big and those dreams come true! www.brownpapereats.com  #mealdelivery   #fooddelivery   #sydneyeats   #granola 
  • Brown paper packages our favourite! From the catering event menu
    3 days ago by brownpapernutrition Brown paper packages our favourite! From the catering/ event menu  @brownpaperkitchen  : crostata hummus slow roasted tomatoes, rice paper rolls (so many good flavours!) fresh prawns chilli mint cori yoghurt, broccoli feta quinoa Arancini, pumpkin basil frittata - YUM! Book your catering and events via hello @brownpapereats .com  #healthycatering   #sydneyeats 
  • WINTER HARVEST BOARD Delicious flavours and colours coming together in
    4 days ago by brownpapernutrition WINTER HARVEST BOARD: Delicious flavours and colours coming together in this harvest board. What speaks the loudest though is the delicious fibre, prebiotic and probiotic ingredients in the meal that work within your gut to build beautiful intestinal flora, ready to absorb the nutrition from your food and deliver it to your body. That’s why meals like these are my absolute favourite… I’ve noted the prebiotic and probiotic rich foods on the ingredient list for you. The recipe is now up on the blog -enjoy my friends! Jacq www.thebrownpaperbag.com.au
  • CHOC GINGER COOKIES  Inspiration for this one from my
    2 days ago by brownpapernutrition CHOC GINGER COOKIES : Inspiration for this one from my lovely friend Leo, whom I’ve known for about 25 years – amazing how time passes so quickly! She wandered into our kitchen in Bondi the other week to pick up some food and we were talking about delicious things to cook and I asked her what she might like to snack on and chocolate ginger flavours immediately popped up. I thought of a few ways we could do it, but the stand out for my gorgeous friend who is known for her love of a cuppa, was a yummy yet

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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