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  • Finished my final work submission today a really bloody exciting
    2 days ago by brownpapernutrition Finished my final work submission today (a really bloody exciting one too!) before I take time out for birth and beyond yassssssssss bebe girl you is welcome to come into the world anytime... but preferably on the weekend when I’ve ticked a few more boxes of the stuff that needs to happen including putting my heavily swollen feet up somehow. I’ll be honest I feel a bit weird and nervous about taking a step away from my business for the next while, I have driven this engine for a solid 7+ years now and not taken any real extended leave,
  • MANGO YOGHURT RICOTTA SLICE cheesecake thing which I made with
    20 hours ago by brownpapernutrition MANGO YOGHURT RICOTTA SLICE... cheesecake thing which I made with a few things in the fridge and inspired by my case of mangoes : ) I made it by whisking together 3/4 cup ricotta, 3/4 cup greek yoghurt, 3 tablespoons honey, 2 free range eggs, 2 teaspoons vanilla, 2 tablespoons chia seeds, 1 medium very sweet aka brown banana and 2 teaspoons lime zest until all creamy and delicious. Then poured it into a lined loaf tin and popped it in the oven at 180C for about an hour - or until a skewer came out clean and the top
  • EGGPLANT MUNG BEAN CURRY Making this one because Ive not
    5 days ago by brownpapernutrition EGGPLANT MUNG BEAN CURRY: Making this one because I’ve not been able to stop thinking about it but also to store in the freezer for post partum meals which are easy to pull, defrost, nourish and restore. The eggplant gives a really substantial element to this curry, complimented well by mung beans. Mung beans are some of my favourites for curries, they have a delicious flavour, but also deliver significant amounts of fibre, plant based amino acids for protein, iron and interestingly a dense amount of folate too. Folate (Vitamin B9) during pregnancy is required to help reduce the risk
  • FULLY appreciate that posting Choc Peanut Butter Fudge first thing
    4 days ago by brownpapernutrition FULLY appreciate that posting Choc Peanut Butter Fudge first thing on a Monday morning might be torture, but ACTUALLY what is the point of a Monday unless to be excited about the week ahead?!?!?! ‍♀️ESPECIALLY if it involves making THIS!!!!!! My recipe for this cracker is in this month's Eat Well mag but I've also just done a post on the blog with my favourite WHOLEFOOD, PLANT BASED FUDGE recipes alllllllll there for you. Mate, get amongst it J xo ✌ thebrownpaperbag.com.au  #plantbased   #veganrecipes 
  • TERIYAKI NO MEAT BALL BOWL  of delicious satisfying happiness!
    4 days ago by brownpapernutrition TERIYAKI (NO) MEAT BALL BOWL - of delicious, satisfying happiness! Pickled onion are a staple in our fridge. I use an apple cider vinegar base for it and it's literally ready in 20 minutes for whichever meal I like and then keeps in the fridge a few weeks... if it lasts. Best way to pimp up a meal, adds valuable prebiotic fibres and quercetin to the diet and sans raw onion breath too - win! The (no) meatballs are made with quinoa, beans and mushies and absolutely heaven. Make please! Popped the full recipe on  @bodyandsoul_au  beautiful humans. J xo

Plant based iced coffee smoothie

Been making this smoothie a lot for my beautiful man recently – he’s in fitness and is up most mornings at 430 or earlier to get out the door and meet his first group for training in the park. This one is particularly great for the days he’s not in the mood for eating toast or muesli but obviously still needs lots of energy. The inclusion of fibre dense and quality carbohydrates from oats and banana delivers good nutrition to his gut whilst nuts up his intake of essential Omega 3 fatty acids and help to stabilise appetite until his next food break. If his fave protein powder (Nuzest Vanilla – not an ad, just his preference) then we’ll pop that in and trim back a few of the ingredients just so he doesn’t feel like he needs to eat his smoothie with a spoon and can keep getting his butt out the door. We make enough plunger coffee for a few smoothies and pop the spare coffee in a jar in the fridge – also just delicious on ice in the hot summer afternoon with a dash of vanilla and maple!

PLANT BASED ICE COFFEE SMOOTHIE

Serves 1

1 cup chilled plunger coffee (ours is quite strong up to you how you like it) or could use a shot of regular espresso and top it up with water

1/2 cup plant based milk – our go to at present is Bon Soy

4-5 dried dates

1/2 frozen banana

1/2 cup ice cubes

1 tablespoon hemp seeds

3-4 walnuts

5-6 cashews (you can swap any of these out for those you prefer)

2 tablespoons (thereabouts) rolled oats

+If using protein powder, half the amount of hemp, walnut, cashew and oats for your scoop of protein

Pop all ingredients in a blender, blitz and enjoy!

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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