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  • MANGO YOGHURT RICOTTA SLICE cheesecake thing which I made with
    1 week ago by brownpapernutrition MANGO YOGHURT RICOTTA SLICE... cheesecake thing which I made with a few things in the fridge and inspired by my case of mangoes : ) I made it by whisking together 3/4 cup ricotta, 3/4 cup greek yoghurt, 3 tablespoons honey, 2 free range eggs, 2 teaspoons vanilla, 2 tablespoons chia seeds, 1 medium very sweet aka brown banana and 2 teaspoons lime zest until all creamy and delicious. Then poured it into a lined loaf tin and popped it in the oven at 180C for about an hour - or until a skewer came out clean and the top
  • Our beautiful girl ELKE brought her light into the world
    1 day ago by brownpapernutrition Our beautiful girl, ELKE, brought her light into the world at 606pm on 22.02.2020 She is beaming with love, squeaks and snuggles and has made our family burst with happiness. SO MUCH LOVE.  @svendsenfitnesshealth 
  • As you shop for your groceries this weekend have a
    1 week ago by brownpapernutrition As you shop for your groceries this weekend, have a think about ingredients you can batch prep (roast, steam, blanch for veggies) and legumes like chickpeas, lentils, kidney beans that can easily be thrown into meals and keep your vegetable and fibre intake topped up. There is absolutely no denying that laying the foundations of your diet with plants is tremendously beneficial for your health on so many levels. There's also no denying that I am a massive believer in delicious condiments in the fridge and pantry to make meals interesting rather than plain and frankly a little boring so
  • Finished my final work submission today a really bloody exciting
    1 week ago by brownpapernutrition Finished my final work submission today (a really bloody exciting one too!) before I take time out for birth and beyond yassssssssss bebe girl you is welcome to come into the world anytime... but preferably on the weekend when I’ve ticked a few more boxes of the stuff that needs to happen including putting my heavily swollen feet up somehow. I’ll be honest I feel a bit weird and nervous about taking a step away from my business for the next while, I have driven this engine for a solid 7+ years now and not taken any real extended leave,
  • TERIYAKI NO MEAT BALL BOWL  of delicious satisfying happiness!
    2 weeks ago by brownpapernutrition TERIYAKI (NO) MEAT BALL BOWL - of delicious, satisfying happiness! Pickled onion are a staple in our fridge. I use an apple cider vinegar base for it and it's literally ready in 20 minutes for whichever meal I like and then keeps in the fridge a few weeks... if it lasts. Best way to pimp up a meal, adds valuable prebiotic fibres and quercetin to the diet and sans raw onion breath too - win! The (no) meatballs are made with quinoa, beans and mushies and absolutely heaven. Make please! Popped the full recipe on  @bodyandsoul_au  beautiful humans. J xo

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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