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    1 day ago by brownpapernutrition Happiest when I'm eating from a bowl... is that weird? Plates are great, but how good are bowls?!?!?!?!? This one made with soft boiled eggs rolled in dukkah, sauteed kale, peas, parsley, dill (most underrated herb), baby radish sprouted bread and avooooooooooooo. Tag a buddy who loves a good bowl food sesh with you! Have a wonderful Wednesday / hump day my friends... Love Jacq  #buddhabowl   #nourishbowl   #everythingbowl 
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    4 days ago by brownpapernutrition GLUTEN FREE MISO CARAMEL MUFFINS...so yummmmmmmmm! Surprising ingredient miso in a muffin or sweeter foods generally I know but soooooo good!!! These are so simple - made with almond meal, bananas, spices, eggs, maple and the miso! Nourishing snack or brekky on the go for the week ahead. Popped the recipe up for you, it's on the RECIPES page @ www.thebrownpaperbag.com.au. Just about to post my meal prep for the week on stories too. Tune in if you feel like some inspiration! Much love, Jacq  #glutenfree   #mealprep   #healthyrecipes 
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    7 days ago by brownpapernutrition 5 ingredient Matcha Coconut Slice : Don’t know about you but I’m alllll about the simple, nourishing, delicious treats – in fact it’s how I started my business some 6 years ago with a healthy delicious muffin at the Bondi Farmers Market…sweet baby jesus how that time has FLOWN! These days you’ll find most of my nutritious treats in the freezer section of my kitchen – a variety of them, (cuz why just have one to @choose  from when you can have 4?!!?) sliced, ready to grab when I have the little hankering and these d-frikkin-lish 5 Ingredient Matcha Coconut Slice
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    3 days ago by brownpapernutrition I was about to post my usual Monday night foodie inspo for you, but I’ve been thinking recently about sharing a bit more about well…me, and my story. There’s been quite a few new people in the  @brownpapernutrition  community of late - and rather than launch straight into my story I thought I’d introduce myself to you and tell you just a few things to start, here goes! ➕I’m the youngest of 3 girls and my sisters and I have French names - Nadine, Romaine, Jacqueline or a little less French we’re known as - Dini, Romy and Jacq ➕As

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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