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  • 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
  • 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
  • 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 
  • Cookies perfect for school lunchboxes AND with hidden veggies! Save
    18 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 
  • 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

Spiced carrots orange dukkah and tahini

LOVE LOVE LOVE carrots and this recipe is a total tribute to that love. Crunchy, sweet, savoury, creamy, just plain ole delicious and I will be forever finding more ways to use them in recipes and the everyday, beyond just the random carrot you find wrapped in paper towel in my handbag, which is my go to snack – always. This dish is divine – it’s made in one pan with all the juicy spice and sweetness of carrots and orange contrasted with two other of my fave kitchen ingredients – tahini and dukkah. Seriously so scrumptious!

SPICED CARROTS, ORANGE AND DUKKAH WITH TAHINI

GF : DF : SF : VEGAN

Serves 4 as a side

1kg carrots, sliced into 2cm wide sticks

3 tablespoons olive oil

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon orange zest

2 oranges, peeled and sliced

1/2 small bunch coriander, leaves picked, stalks finely chopped

4 tablespoons dukkah

3 tablespoons tahini

1/2 lemon

sea salt and black pepper

Preheat oven to 200C and line a large baking tray with greaseproof paper. Place carrots on tray, drizzle with olive oil, sprinkle with cinnamon, cumin and orange zest and toss to coat. Cook for 20 minutes. Remove from oven and arrange orange pieces around the carrot, sprinkle coriander stalks around the tray, sprinkle with dukkah, drizzle with tahini, season with sea salt and pepper and finish with a big squeeze of lemon and coriander leaves. Serve with your choice of protein.

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.

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