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  • WHOLESOME SPICED APPLES yummy dessert option or breakfast too To
    21 hours ago by brownpapernutrition WHOLESOME SPICED APPLES yummy dessert option, or breakfast too. To make them simply follow my recipe below, tag me in when you do - love seeing your pics of my recipes! Delicious with greek or coconut yoghurt, ice cream or honey ricotta for a yummy treat on weekend too! WHOLESOME SPICED APPLES Serves 4 Gluten free : Dairy Free : Vegan 2 tablespoons coconut oil 700g green apples, core removed, sliced thin 1/2 cup sultanas 3 teaspoons ground cinnamon 1/3 cup macadamias, chopped Heat a large frypan on low-medium heat, add coconut oil, apples, sultanas and cinnamon and toss to
  • Hi my name is Elke I know you arent really
    2 days ago by brownpapernutrition Hi my name is Elke... I know you aren’t really here for my cuteness you probably really like my mums food but I thought I would say hi and let you know I let my mum sleep a bit more last night and she’s like different mumma today!!! It wasn’t lots more sleep cos you knowwwww we small humans gotta eat BUT it was something! I don’t know if I will do it again tonight so I won’t get my mum too excited We did smile a lot together this morning though and I told her she’s doing a great
  • Im a big believer that food can be your medicine
    5 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients
  • Basic but beautiful quality ingredients and yummy big flavours in
    4 days ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY
  • Think its time we crank Moroccan flavours a bit more
    3 days ago by brownpapernutrition Think it's time we crank Moroccan flavours a bit more folks - it's leading into that time of year for yummy warming spices and the combos are heavenly - turmeric, cinnamon, ginger, cumin, cori, chilli, bit of clove. I tend to buy a premade spice mix to use but you could make it up yourself if you have them all on hand, just ready made obviously makes whipping together a yummy tray bake like this bad boy a little faster! If you're new to eating more  #plantbased  then spices are going to be your best mate, go buy a few

Quinoa pilaf with turmeric eggplant and harissa yoghurt

Whilst we’re all spending more time at home, I thought I might use the opportunity when I can to take you through some of the deliciously different ways we can use the grains / pseudo grains / nuts / seeds and other pantry items. I know I’ve a stack I want to play with so will do my best to nail the recipes (laughable with a new born at times) and share with you too.

Kicking it off with this Quinoa Pilaf with turmeric eggplant and harissa yoghurt. Sounds fancy and complex doesn’t it? Well let me say it truly is not! It’s such a low maintenance but wonderfully deliciously, heart warming, energy boosting, gut loving meal and I know once you have made it once it will go on repeat on your cooking rep. You can swap out the eggplant for other roasted veggies if you wish or alternatively a piece of protein of your choice. Same for the yoghurt, go dairy or coconut for full vegan. Enjoy!


Gluten free : Vegetarian / Vegan (0pt)

Serves 2 as a main

1 medium eggplant cut into 8ths

3 tbsp extra virgin olive oil

1 1/2 teaspoons turmeric

1 teaspoon ground coriander



1 tablespoon extra virgin olive oil

1/2 medium (80g) red onion, peeled and diced

1/2 medium (80g) red capsicum, seeded and diced

1 carrot (80g), trimmed and diced

1 stalk celery, diced

2 tbsp finely chopped coriander

1/2 cup (75g) quinoa, rinsed

1/2 teaspoon ground cinnamon

1 cup (250ml) vegetable stock

200g cooked chickpeas (about 1/2 x 400g tin – rinsed and drained)

1 tablespoon finely sliced mint leaves

2 teaspoons hemp seeds to serve, optional


Harissa yoghurt:

3/4 cup natural greek or 1/2  cup coconut yoghurt

1-2 teaspoons ground harissa spice

1 teaspoon honey (omit for vegan)

1 tablespoon lemon juice

sea salt and black pepper

Heat the oven to 200C and line a baking tay with greaseproof paper. Toss eggplant in olive oil and spices, season with sea salt and black pepper and bake in oven for 30 minutes. Whilst the eggplant cooks make the pilaf. Heat a saucepan on medium heat, add oil, onion, capsicum, carrot, celery and coriander, stir then cover and cook for 8 minutes. Add quinoa, chickpeas cinnamon and vegetable stock, bring to boil, then reduce heat to simmer for 12-15 minutes or until quinoa is cooked through. It will be quite a loose quinoa when it finishes cooking. Whilst cooking whisk together ingredients for harissa yoghurt and set aside. Once eggplant and quinoa pilaf is cooked, stir through mint. Spoon ingredients into a bowl, top with hemp seeds if handy 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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