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  • Im a big believer that food can be your medicine
    2 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients
  • Think its time we crank Moroccan flavours a bit more
    10 hours ago by brownpapernutrition Think it's time we crank Moroccan flavours a bit more folks - it's leading into that time of year for yummy warming spices and the combos are heavenly - turmeric, cinnamon, ginger, cumin, cori, chilli, bit of clove. I tend to buy a premade spice mix to use but you could make it up yourself if you have them all on hand, just ready made obviously makes whipping together a yummy tray bake like this bad boy a little faster! If you're new to eating more  #plantbased  then spices are going to be your best mate, go buy a few
  • Double tap for a piece of my yum COFFEE DATE
    3 days ago by brownpapernutrition Double tap for a piece of my yum COFFEE DATE AND WALNUT SLICE!!!! It’s plant based, gluten free and made with decaf coffee so I am not climbing the walls after Going to pop the recipe below for you, also FYI do not be popping little cacao nibs on top as I evidently did, as it looks crap, so I ended up dressing the with cacao and then thought oh my god you freakin genius it’s like a cappuccinoooooooo!!!  #ineedtogetoutmore  ok time for recipe!! COFFEE DATE WALNUT SLICE Soak 1 cup pitted medjool dates in 3/4 cup STRONG decaf (you
  • BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  Legit
    4 days ago by brownpapernutrition BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH : Legit lived on this number for about 4 days recently. It absolutely saved me on the days of mania with homeschool and baby. Enjoyed as it was, with some extra seeds snaps or a piece of sourdough some days and others with (pre) boiled eggs too. Delicious way to pack plenty of greens, fibre, plant protein and healthy fats into one. Recipe now up on the blog! Happy Sunday y'all! Jacq  #plantbasedrecipes 
  • Basic but beautiful quality ingredients and yummy big flavours in
    1 day ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY

Peanut Butter Oat Cookies

Made a super simple variation on an old favourite PB Choc Chip Cookie the other day to make them ALL peanut butter // peanut and well as you can imagine the result was pretty great!

When choosing a peanut butter always always always check the back of the jar and look at the ingredient list. It should be PEANUTS and maybe a bit of salt and THAT’S IT. There is no need for extra ingredients like sugar, vegetable oil and preservatives – zero. And what’s more, those ingredients actually don’t make PB taste any better, if anything they take away from the delicious purity of the humble peanut.

A few other things you may come across with different peanut butters. Some are naturally more oily than others. Australian peanuts for example are higher in oleic acid (fat) so they make an absolutely fabulous peanut butter – naturally.

Enjoy these cookies, you can vary them as you wish e.g. add chocolate chips instead of peanuts, or add another nut, such a great, easy, basic recipe that will always win people over.

PEANUT BUTTER OAT COOKIES

Makes 16 cookies

2 free range eggs (if your peanut butter is a naturally very oily PB you may get away with just 1 egg)

1/4 (60g) cup coconut oil, melted

1/2 cup peanut butter

1/2 cup coconut sugar

2 teaspoons vanilla extract

1/2 teaspoon bicarb soda

1/2 teaspoons baking powder

Pinch of sea salt

1 cup oats

1 cup spelt flour

1 cup peanuts

Preheat oven to 170C and line a large tray with baking paper.

In a large mixing bowl whisk together the coconut oil and peanut butter until creamy.

Add coconut sugar, vanilla, bicarb soda, baking powder and a pinch of sea salt and mix to combine.

Add oats, spelt flour and peanuts and stir together until it becomes a cookie dough.

Form 2 tablespoon sized balls and place them on the baking tray.

Bake in the preheated oven for 12-14 minutes until golden.

Cool completely on the tray.

Store in an airtight jar up to 1 week.

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.

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