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  • Rainbow platter I made to kick off our big friends
    2 weeks ago by brownpapernutrition Rainbow platter I made to kick off our big friends lunch last weekend... one of my favourite things to make!  #saysthataboutallfood  Mixed it up to suit all tastebuds - a combo of dips with some dukkah over the top  #fancy  veggie sticks  #hellsyeah , tamari almonds, olives, seed snaps, pickles  #theobsessioncontinues , a few cheeses, crackers, and some baby radish! In a world where we are so 'connected' yet so disconnected at the same time, I truly cherish having my nearest with me to share beautiful food. Eating with joy is powerful for your health, make sure you disconnect from other distractions
  • BALI BOUND!!!!! Spending the next week not working cooking cleaning
    1 week ago by brownpapernutrition BALI BOUND!!!!! Spending the next week not working, cooking, cleaning, organising, dealing or doing anything but relaxing, playing, surfing and of course alllllllllll the eating. THANK YOU SO MUCH to everyone who loaned me their hot tips for places to eat around Canggu!!!! Cannot freakin wait!!! PS these are my uber delicious Tahini Macadamia Icy Poles and they await you in this month's issue of Eat Well  @wellbeing_magazine  - easiest dessert to have stashed in the freezer - make them, then you'll feel like it's summer even when it's winter?!?!?!  #everydayisagooddayfornicecream  YOU’LL LOVE TAHINI BECAUSE... it’s rich in calcium for
  • Sooooooooooooo testing some CINNAMON SCROLLS at the moment and there
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  • SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2
    2 weeks ago by brownpapernutrition SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2 : NUTRITION FOR PREGNANCY on Saturday 17 August, 2019!!!!  @nutritioncollectiveaus  Following on from PART 1: PRECONCEPTION AND FERTILITY we will dive deep into Pregnancy Nutrition. There isn’t a whole lot of information out there regarding what you SHOULD EAT during pregnancy, rather just the scary stuff, so  @wholefoodhealing  and I are absolutely stoked to be bringing our in depth knowledge to you. Brit and I will empower you by taking away the fear and guess work when it comes to nourishing you and your baby during pregnancy. Starting at Trimester One
  • Our touchdown meal in Bali wasnt Indonesian but by god
    12 hours ago by brownpapernutrition Our touchdown meal in Bali wasn’t Indonesian but by god were these tortilla with cauliflower, asparagus creme and some bangin sweet spicy crunchy thing a bloody delight for the tastebuds  @quince_bali  !!!! From there the eating extravaganza continued around Canggu until we had our final few days in Nusa Dua. There are so many ridiculously good, wholefoods and a stack of plant based (or giving plenty of veg options) locations you absolutely must visit when next in Bali, I will write them up in the blog ASAP with pics. I captured everything on my iPhone this time rather than lug

Quinoa, mushroom, mung bean sung choi bao

Just made dinner in 15 minutes.
Prepped and cooked = happy days. 🙃

I had some quinoa and mushies in the fridge so I popped them in the pan with coconut oil, garlic, ginger, tamari, sesame, shallots and cori and because I freakin loooooove mung beans I added some of those in for plant protein too. Tastiest, lightest, fastest, most flavoursome meal when you don’t have time, or when you do have time but would prefer to spend it doing other things than cooking – totally fine too! I made this so we could come back to it after a dip in the ocean. Popping the recipe below for you – you can honestly throw in whatever legumes you like you don’t have to use mung beans, they all add the protein you need in the meal and the extra delicious factor too. 🤩

MUSHROOM QUINOA MUNG BEAN SUNG CHOI BAO
Serves 4

Gluten free : Dairy Free : Vegan

In a fry pan combine on medium heat 2 teaspoons coconut oil, 2 cloves garlic, peeled and finely chopped, 2 teaspoons grated ginger and cook for 3 minutes. Add 200g mushrooms, 3/4 cup cooked quinoa, 1/2 cup cooked mung beans or lentils, 2 tablespoons water, 3 tablespoons gluten free tamari or soy sauce, 2 teaspoons sesame oil and cook 5 minutes. Add 3 finely chopped asian shallots (white and green part) and 1/4 bunch coriander (chop the stalks then add the leaves to the top of your lettuce bundle). Spoon into lettuce leaves 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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