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  • SMILE because in every moment you can make a choice
    4 days ago by brownpapernutrition SMILE because in every moment you can make a choice to be happy. ALSO smile BECAUSE IT’S MANGO SEASON BABYYYYYYYYYY YEAAAAAAA - blissing out with my little bear  #mango 
  • Ok so you see haloumi pop up a bit on
    1 week ago by brownpapernutrition Ok so you see haloumi pop up a bit on my page - it's freakin delicious - but no doubt a few of you are wondering if it's 'healthy'. Well healthy firstly isn't restriction and avoiding foods that make you happy, e.g. haloumi, healthy is enjoying good food moderately and mindfully. Haloumi isn't an everyday cheese though 1) we'd probs go broke 2) it's higher in sodium than other cheeses and whilst a moderate level of good quality salt is necessary for our body we don't need to exceed the RDI of sodium by eating salty cheese everyday 3) whilst
  • Someone please deliver me the weekend? Had to work all
    5 days ago by brownpapernutrition Someone please deliver me the weekend? Had to work all of last weekend sooooooo this hump day feels pretty ready to be a Friday. QUICK TIP for your platter endeavours as the festive season aka most hectic time of year fast approaches... Dips are rad and obvs super easy but they'll look a bit more fun if you pop different ones together in a bowl and spread them about a little, then give them a sprinkle of something. The sprinkles are the best part! Dukkah, sesame seeds, some chopped nuts or herbs, sea salt, ground spices like paprika, coriander, turmeric,
  • Believe it or not I do cook a lot more
    11 hours ago by brownpapernutrition Believe it or not I do cook a lot more than salads ... but rn my plate is pretty full with work, family and life and I've got some rad salad combos up my sleeve to share with you so heeeerrrrre ya gooooooooo PUMPKIN MUNG BEAN DUKKAH KALE SALAD : Make this one! You'll love it - promise! It's super hearty, pumped up with flavour and makes plant based proteins a real hero because mung beans are in fact the bomb. Popping link in bio for you... Also if you jump over to my insta-stories I'm doing some more of
  • New catering menus to read  guaranteed to give you
    3 days ago by brownpapernutrition New catering menus to read - guaranteed to give you your daily dose of brassicas Cauliflower chickpea salad and a new Broccoli quinoa number added to the menu because love of broccoli! Enquiries - contactus @thebrownpaperbag .com.au

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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