Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • I wasnt going to post this because Ive never been
    5 days ago by brownpapernutrition I wasn’t going to post this because I’ve never been great with a selfie and my ego says “eeeek Jacq don’t do that!” any time I’ve considered it but you know what? - This is actually the STRONGEST AND FITTEST I’ve felt in YEARS! ☺️It’s ridiculous that so often we don’t acknowledge our achievements isn’t it? That our ego will say “do more, be more, more more more!!!!” but you MUST PAUSE and celebrate your goals otherwise what is actually the point?!?!?! I’ve put in a massive effort to create more BALANCE in my exercise in order to feel this
  • Q Why was the lettuce embarrassed? A Cos he saw
    4 days ago by brownpapernutrition Q. Why was the lettuce embarrassed? A. Cos he saw the salad dressing! so bad hey!!!! can’t help it Jetty bought a book of the Worst Jokes in the World and I will absolutely bringing the worst of them to the table (pardon the pun ). Showing you how I make this delicious Mango Tofu Salad on my stories today. If tofu ain’t your thang you can swap for tempeh, chicken or egg as you wish! Love meals like this - fresh light delicious easy wholesome! THAI MANGO TOFU NOODLE SALAD 1 pack rice vermicelli 1/2 cup peanuts 400g firm
  • Cookies perfect for school lunchboxes AND with hidden veggies! Save
    17 hours ago by brownpapernutrition Cookies perfect for school lunchboxes AND with hidden veggies! Save this post so you can make for the week ahead. Full of fibre from wholegrains, seeds and veggies so you a satisfy a hungry tummy and a sweet tooth all at once. Recipe in my recent story for  @countryroad  - link in bio my friends - have a lovely week! Jacq  #hiddenvegies   #cookies   #sundaysorted   #healthyrecipes 
  • Weekend weather lookin alright for a picnic! Well you can
    3 days ago by brownpapernutrition Weekend weather lookin alright for a picnic! Well you can picnic haha - I have a tonne of work to get through on the weekend to play catch ups for the past few weeks! Find the recipe for my PUMPKIN CHICKPEA WRAPS in this months issue of Eat Well magazine  @wellbeing_magazine  - available in supermarkets, groceries and newsagents! Woo hoo!!!! Can't wait to see my next submission in print - it has some of my favourites in there! Love ya! Jacq  #shesaysfavouriteswhenallfoodisallfavourite   #eatwell 
  • GLUTEN AND GRAIN FREE APPLE HAZELNUT SLICE Did you know
    6 days ago by brownpapernutrition GLUTEN AND GRAIN FREE APPLE HAZELNUT SLICE Did you know apple season actually starts in January? I was always baffled by this because I felt forever that apples were an autumn or winter fruit, but they start so much earlier than we think. So now that it’s February and apples are dropping fresh from the tree, it’s time for some tribute recipes to the humble fruit. This Apple Hazelnut Slice is one of my favourites of late. It’s scrumptious of course, but also gluten and grain free and my absolute winning element is actually step 2 of the recipe which

PUMPKIN MUNG BEAN AND DUKKAH SALAD

Scrumptious creation in the kitchen today inspired by left over roast pumpkin pieces and marinated kale. Been wanting to use more pulses in salads to amp up the protein and so far lentils and chickpeas have been sweet, but then I came across these mung beans the other day and couldn’t wait to start using them! Think any roast veggies leftover on hand would work well here, and plenty of fresh herbs too.

Out of curiosity and to ensure there are balanced macro nutrients in the meals we producing especially more of the vegetarian meals I did a quick addition of the protein – these are close estimates.

PROTEIN FACTOIDS:

  1. Mung beans in this salad contain 15g protein per 50g. I’ve used 1 cup which is approx 250g = 75g protein.
  2. Tahini generally contains approximately 2.6g protein per tablespoon, there’s about 4 tablespoons in this recipe making protein content coming from tahini = 10.4g
  3. If you add in about 1/4 cup almonds to the mix = approx 5g protein
  4. Seeds – let’s average them at about 1/4 cup altogether = approx 5g protein

Add all together we have abouuuut 95g protein in this salad and it’s all veggies. Pretty great result would you agree?

If you’re not convinced plant based protein is enough here then of course add your choice – fish, chicken or red meat etc. Would be rockin with some kind of feta in there too I think !

I kind feel this just tastes like health in a bowl… Enjoy x

MUNG BEAN PUMPKIN KALE SALAD

Serves 4 as a side

GF : DF : SF : VEGAN

1 cup mung beans, cooked until tender

2 cups marinated kale+

2 stalks celery, diced

1/4 cup mixed toasted sunflower seeds and pepitas

1/4 cup chopped almonds

2 tablespoons lemon juice + 2 teaspoon finely grated zest

2 tablespoons extra virgin olive oil 

1/2 cup mint leaves or other herbs on hand- coriander / parsley will work well, finely chopped

2 cups cooked pumpkin pieces

1/4 cup dukkah

1/4 cup tahini

sea salt and black pepper

Toss cooked mung beans, marinated kale, celery, sunflower seeds, pepitas, almonds, lemon juice, zest, evoo and herbs in a bowl with a good pinch of sea salt and black pepper. Lightly toss through the pumpkin. Arrange half the salad on a serving platter, sprinkle with half the dukkah and half the tahini then repeat and serve.

+To marinate kale: pull leaves from stem and into bite size pieces then place in a bowl, drizzle with lemon juice, add a good pinch of sea salt and massage in to ‘marinate’

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.

No Comments

Post a Comment