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  • Believe I might be avoiding getting back into swing of
    7 days ago by brownpapernutrition Believe I might be avoiding getting back into swing of reality by thinking, writing and doing all the baking of cookies. Living the summer holiday dream I say! Then I thought to myself I think it’s time to consolidate all my cookie recipes and see what new ones I can make this year – and so the avoidance continues… So my lovely friends on the blog are 9 OF THE BEST HEALTHY COOKIE RECIPES for you to get mixing and baking. I’d love your comments below on new flavours and what ingredients or dietary requirements you would like to see
  • HEALTHY MANGO MACADAMIA BAR  Its only 200 days in
    3 days ago by brownpapernutrition HEALTHY MANGO MACADAMIA BAR : It's only 200 days in a mango season - which seems like a lot, but when it's during the holiday time and all you can think about is mangoes, eating of mangoes and cooking with said mangoes the season seems to go far too quickly would you agree? So I made the most of the above mentioned seeing, eating and cooking with mangoes and whipped up a HEALTHY FROZEN MANGO MACADAMIA BAR. It's a bit of a Weiss Bar imposter... although I think the freshness of the fruit and the fact the white creamy stripey
  • PLANT BASED Made this scrumptious plant based nourish bowl this
    18 hours ago by brownpapernutrition PLANT BASED: Made this scrumptious plant based nourish bowl this week and it's all I want to eat right now again! I used rocket, tomato, zucchini noodles, mint and sprouts as my fresh ingredients and then made all the flavours juicy and delicious with the toppers in my fridge and pantry. If you have some staples there to bring flavour into the meal then you can create deliciousness from the most basic ingredients on hand. My fun little taste boosters included: + kimchi + dukkah + olives + hemp butter - just made using hemp seeds and olive oil much
    4 days ago by brownpapernutrition GREEN PEA SPINACH AND MUNG BEAN CURRY : Aiming this year to do a series of recipes that use some ingredients from pantry and freezer only. Quick, easy, super tasty, not a cheat’s variation per se, but no excuses meals because the ingredients are there, ready and waiting for you in the freezer and pantry – you know what I’m saying? For the days you can’t be bothered to go to the shops, or have come from travel (my inspiration moment for this series), or maybe just want to budget your diet more, you know where I am coming from
  • Baked eggplant zucchini tomato and tahini yoghurt with a sweet
    5 days ago by brownpapernutrition Baked eggplant, zucchini, tomato and tahini yoghurt with a sweet potato bread, smoked trout, avo and some kimchi on the side. How I love to create, cook and eat. So excited to be sharing these recipes and the story I wrote, styled and shot for  @countryroad  on their blog to kick off the year. I know you'll love these recipes too - such amazing flavours. All gluten and dairy free. All 100% scrumptious. Cook with - hit the  @countryroad  live with us blog - lots of love, Jacq

Protein charged, healthy Jersey Caramel Slice

THIS deliciousness is like a Jersey Caramel my friends. I’ve not pumped it with sugar like the store bought little guys though, I’ve supercharged them with protein and satiating fats making them the BEST snack. Super easy, you just need to whack it in the food processor and then the freezer to set and it’s done!

Gluten free : Dairy Free : Sugar Free : Vegan

Makes 24 pieces

2 cups (250g) raw cashews
3 cups (200g) shredded, unsweetened coconut
340g coconut butter, softened+
1 teaspoon vanilla extract
1 1/2 cups (375ml) coconut cream
2 1/2 tablespoons rice malt syrup
1 1/2 teaspoons raw cacao powder
2 scoops @happywayau Vegan Peanut Butter Protein
2 scoops @happywayau Vegan Vanilla Protein
Place cashews and coconut in a food processor and blitz to a crumb consistency. Add softened coconut butter, vanilla coconut cream and rice malt syrup and blitz until a dough forms. Remove half the dough from the food processor. Add raw cacao powder and HAPPY WAY Vegan Peanut Butter Protein to food processor and blitz again. Line an 18x28cm cake tin with greaseproof paper then press the caramel PB dough into the tin, smoothing out with the back of a spatula, then pop in freezer to set. Add remaining dough to food processor with HAPPY WAY Vegan Vanilla Protein and blitz. Press vanilla layer over the caramel PB dough, smoothing out the top with the back of a spatula and place back in freezer to set for 2-3 hours.
Once set, slice into 24 squares and store in fridge for up to 2 weeks. #happyway#collab

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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