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  • QUINOA PEACH TOMATO SALAD to make the most of the
    5 days ago by brownpapernutrition QUINOA PEACH TOMATO SALAD to make the most of the beautiful seasonal peaches we have in Australia. Peaches contain valuable vitamins, minerals, antioxidants and my fave fibre - making them an easy means of upping your daily intake by integrating them into your diet as snacks and meals too of course! I team this salad with a piece of fresh salmon, barramundi or a juicy big handful of chickpeas or butterbeans - it's scrumptious! I've popped my recipe on the link in comments below for you. Copy and paste to cook and dive in!!! Jacq xo  #plantbased   @eimele_australia   @aussiesummerstonefruit   @countryroad 
  • Mum sent me home with some chocolate melts she didnt
    1 week ago by brownpapernutrition Mum sent me home with some chocolate melts she didn’t know what to do with ... I had two options, 1/ eat them straight up, as they delicious 2/ be kind and get my bake on even though temp and humidity feels like 45 deg C today. Option 2 evidently won, the melts didn’t melt and I am not one bit worried about it. I’ve done plenty of melting today for everyone This ALMOND BROWNIE recipe is a quick variation from one I’ve got on the blog and it’s nek level... especially with cheeky chocolate care of the my lil
  • I didnt want to share too much of our excitement
    1 week ago by brownpapernutrition I didn’t want to share too much of our excitement for this little person whilst there is so much devastation in our country, but after speaking to a few friends and being reminded that with all darkness we must also have light to look forward to I thought maybe a bit of bump might be ok to share here too. Can’t wait to meet this tiny human... only about 6 weeks to go. Love.  #34weekspregnant   @svendsenfitnesshealth 
  • Lunch date with my monkey and my dad Making the
    1 day ago by brownpapernutrition Lunch date with my monkey and my dad Making the most of a little chats and eating with two hands for the next few weeks! Pretty special to have this time together, although not sure I can do this heat for too much longer, is about 17deg c hotter inside my Buddha body right now... think Jet’s favourite part of my pregnancy has been the arrival of my outie belly button and his obsession with pressing it it feels SO WEIRD but glad it gives him some giggle I guess? ‍♀️ Also a few new preg first time mummas asked
  • VANILLA PEANUT DATE SLICEa great intro recipe for anyone who
    4 days ago by brownpapernutrition VANILLA PEANUT DATE SLICE...a great intro recipe for anyone who hasn’t dabbled with wholefood treats much before as it’s simple and delicious. It’s also a winner for my pregnant and breastfeeding mums out there for a few reasons too. DATES are a wonderful source of fibre – fuelling beneficial gut bacteria, sustaining energy levels and appetite and supporting gut motility to keep you and your bowels regular. Post partum constipation is a common condition for many women which may result from the effects of pregnancy hormones, haemorrhoids, pain from episiotomy or iron supplementation (there are many non-constipating iron supplements now

Roast Vegetable Quinoa Haloumi Salad with Honey Sea Salt Almonds

Felt inspired by my own photo (food of course….) that I posted on socialsover the weekend and looked at the fridge with HALOUMI front of mind and created this delicious number for lunch. We teamed it with some tinned tuna and it was perfectly light but wholesome and just, well scrumptious!

ROAST VEGETABLE QUINOA HALOUMI SALAD + HONEY SEA SALT ALMONDS 

Serves 4 as a side

Gluten free : Vegetarian

2 cups cooked quinoa (if going from raw you’ll need about 1 1/4 cups to make 2 cups cooked)

4 carrot, sliced into sticks about 1cm thick

1 large red capsicum, seeds removed and cap cut to the same size as carrots for even cooking

2 tablespoons + 1 teaspoon extra virgin olive oil

1/4 cup raw almonds, roughly chopped

2 tablespoons pinenuts

1/2 tablespoon honey

200g haloumi, cut into 16 pieces

1 1/2 cups baby spinach

4 asian shallots, white part finely chopped (save the greens to throw into asian dishes and broth)

1/2 cup parsley leaves, finely chopped

1/4 cup mint leaves, finely chopped

1 avocado, finely sliced

1/4 cup kalamata olives

1/2 lemon

sea salt and black pepper

Preheat oven to 200C and line a large baking tray with greaseproof paper. Spread carrots and capsicum over the tray, drizzle with 2 tablespoons olive oil, season with sea salt and toss to coat. Place in oven to cook for 20 minutes. Whilst veggies are cooking, if you haven’t cooked the quinoa now is the time – do so according to packet or your own method, then fluff and set aside to cool. Line a small baking tray with greaseproof paper, place almonds and pinenuts on tray, drizle with honey, season with sea salt, then pop in the oven when the veggies have cooked for 15 minutes so the nuts cook for the last 5 minutes with them. I usually put nuts etc in the middle of oven so they don’t risk burning at the top. Remove veggies and nuts, set aside to cool slightly. Heat a frypan on medium to high heat, drizzle with 1 teaspoon olive oil, then fry haloumi until golden on each side. In a large bowl toss cooked quinoa, vegetables, baby spinach, spring onions, herbs, olives and lemon juice. Arrange half on the platter, pop half the avocado and haloumi over this layer, then repeat. Sprinkle the top with the honey sea salt almonds and pinenuts, season with black pepper and serve with your choice of protein.

 

 

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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