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  • Booked a holiday to Sri Lanka!!!!! Yewwww!!! Id love your
    3 days ago by brownpapernutrition Booked a holiday to Sri Lanka!!!!! Yewwww!!! I'd love your tips please if you have been to the southern province? Best waves, local restaurants and anything else you recommend - count down to curry feasting is on! Meanwhile... thought I'd keep the festive dish-spiration happening for you - this one is PEACH BOCCONCINI BASIL AND TOMATO all the favourites at this time of year - how good is stone fruit season!??!?!? To make it do this: Cut about 500g mixed cherry/heirloom tomatoes in half then toss with 150g baby bocconcini, 2 yellow peaches sliced, 1 cup torn basil leaves and
  • Thoughts and words from me this holiday season as you
    5 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
  • Ahhh Mexican a most delicious distraction from all the festive
    6 days ago by brownpapernutrition Ahhh Mexican… a most delicious distraction from all the festive foods floating around right now - fresh, spicy, a little bit saucy, creamy, colourful and abundant with nutrients bebe!!!! In le bowl: Cauliflower steaks baked with smoky paprika and turmeric Simplest ever quick salsa with fresh, beautiful and bursting with flavour  @australiantrusstomatoes  , avocado, spanish onion and chilli flakes Shredded red cabbage Baked spicy beans (all in the oven) with cumin, cori, turmeric, paprika and evoo ✅Fun nutrient fact: truss tomatoes are a super source of Vitamin C, folate, potassium and lycopene AND they make the best snack too -
  • But have you ACTUALLY eaten pizza if you havent had
    4 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 
  • Feel like 2018 was very much the year weve not
    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 

Pumpkin butter bean salad with chimichurri dressing

This is my favourite combination at the moment. Grounding elements of pumpkin, butter beans with good plant based amino acids, a touch of yoghurty creaminess (also adds up on the protein count in a vegetarian meal) and the most delicious green chimichurri dressing. It’s worth roasting up that extra bit of pumpkin next time you are making a roast or something of that nature just to have it on hand for this recipe. Feel free to play around with the combos of herbs for the chimichurri dressing too.

PUMPKIN BUTTER BEAN SALAD WITH CHIMICHURRI DRESSING 

Serves 6 as a side

GF : SF : VEGETARIAN

500g jap pumpkin, peeled and cut into chunks

1 small (100g) spanish onion, cut into quarters

4 tablespoons olive oil

400g tin butter beans, rinsed and drained

1/2 cup greek or natural yoghurt (full fat)

1/2 bunch parsley leaves picked

2 tablespoons pepitas

2 tablespoons walnuts

Sea salt and black pepper

Chimichurri dressing:

1 cup parsley leaves

1 cup mint leaves

1/4 cup apple cider vinegar

1/3 cup extra virgin olive oil

pinch chilli flakes

1 clove garlic (optional)

Preheat oven to 200C, line a large baking tray with greaseproof paper, place pumpkin and spanish onion quarters on tray, toss with olive oil, then bake for 35-40 minutes. While veggies are baking make the chimmichurri dressing by placing all ingredients in a food processor or blender and blitz to combine. Once veggies are cooked, allow to cool, then toss with butter beans, parsley, pepitas, walnuts and season with sea salt and black pepper. Spoon half onto serving platter, dollop half the yoghurt and half the chimmichurri dressing, then repeat 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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