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    5 days ago by brownpapernutrition But have you ACTUALLY eaten pizza if you haven’t had the 3m pizza  @crinitis  ? This feast was BEYOND and the pizza was only a part of the second course ps. Yes we all put our phones away and devoured it  @mrsimonhancock   @svendsenfitnesshealth   #crinitismoments   #atcrinitis 
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    6 days ago by brownpapernutrition Thoughts and words from me... this holiday season as you catch up with people you may have not seen for a while, if their body shape has changed please refrain from making a comment on it...even if you are trying to offer them a compliment. E.g “you’ve lost weight! You look fantastic!” We cannot assume, (although society loves to) that weight loss for example = healthy. Maybe they have been on a health kick, maybe they have been seriously ill, maybe what was a health kick at the beginning of 2018 has become obsessive and unhealthy - you simply cannot
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    12 hours ago by brownpapernutrition Feel like 2018 was very much the year we've not only educated more people to  #eatmoreplants  but also we made plants a whoooooole lotta more sexy too. So with the Christmas countdown on I've popped 5 easy tips and tricks to make plant based swaps on your festive feast this year. Find it on the blog (link in bio) with a cocktail-mocktail or whatever is your mojo of  @remedydrinks  too. Love ya! Jacq  #plantpower   #remedynutritionist 

PEACH ASPARAGUS AND MINT SALAD

Obsession with summer stone fruits means they’re really receiving a stack of air time in our recipes at the moment! Salads are such a lovely way to enjoy stone fruits and really up the impressive factor in a meal with zero fuss at all. One of my favourites is with asparagus in a salad because the contrast of sweet and crunch is just so delicious.

PEACH ASPARAGUS AND MINT SALAD

Serves 4 as a side

GF : DF : SF

3 peaches, seeded and sliced in 8ths

1 bunch asparagus, ends trimmed slightly

1 tablespoon extra virgin olive oil

1/2 cup mint leaves, picked

1 cup rocket or watercress

1/4 cup hazelnuts roughly chopped

 

Dressing:

1/2 teaspoon dijon mustarad

1 1/2 tablespoons lemon juice

1 tablespoon greek yoghurt

1 teaspoon extra virgin olive oil

Pinch sea salt and black pepper

 

Heat a large frypan on low heat, add 1 tablespoon extra virgin olive oil, then the peaches and asparagus. Cook asparagus for 4-5 minutes, turning a few times throughout. Once asparagus is cooked, remove from pan and set aside and let the peaches cook another 10 minutes or so, turning every 5 minutes. When peaches are cooked and deliciously golden remove from pan and arrange on plate with rocket, asparagus, mint and hazelnuts. Drizzle with dressing 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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