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  • 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
  • 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
  • Cookies perfect for school lunchboxes AND with hidden veggies! Save
    17 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 
  • 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 
  • 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

Spiced pumpkin, quinoa and maple nuts

I think Halloween is subliminally affecting my creative brain, because I made this delicious pumpkin dish with candied (maple) nuts – see what happened there? Pumpkins and candies?!?! A few Halloweens ago I made an old Hallow pumpkin spewing guacamole out its mouth, this year going for something a little more stylish, classic AND can be served way beyond Halloween.

Enter Spiced Pumpkin, Quinoa and Maple Nuts.

I hope you love this recipes as much as I, the maple nuts may well be the end of you – so hard to resist!!! Don’t let the joy of them on this occasion mean you eat them alllll the time however. Nutritionally, a small handful nuts (brazil, cashew and almond are a super combo) for your daily snack is recommended and then a little treat like these on occasion is the way to go!

SPICED PUMPKIN QUINOA AND MAPLE NUTS

Gluten free : Vegan

Serves 4 as a side

1/4 jap pumpkin, approx 700-800g, sliced into 4 wedges

2 teaspoons ground cinnamon

2 teaspoons olive or melted coconut oil

1/4 cup tricolour quinoa

1/2 cup fresh herbs, rocket or baby spinach, finely sliced

1/4 small Spanish onion, finely diced

1/2 lemon cut in wedges

Sea salt and black pepper

Maple nuts:

1/4 cup walnuts, roughly chopped

14 cup pecans

1/4 cup pistachios

1 tablespoon maple syrup

Dressing:

1 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

HEAT oven to 200C and line two baking trays with greaseproof paper. Place pumpkin pieces on one tray, sprinkle with cinnamon and oil and toss to coat. Place in oven to cook for 20 minutes.

ROAST nuts on the other tray, by tossing with maple syrup and placing in oven to cook for 12 minutes. Check half way for even cooking and toss gently. 

COOK quinoa with 3/4 cup cup water, until absorbed and tender. Fluff with a fork and set aside.

WHISK dressing ingredients together in a small bowl.

SERVE on large platter or tray. Sprinkle half the spanish onion, maple nuts, fresh herbs and cooked quinoa on the base of the tray, top with pumpkin pieces then repeat. Pour dressing into a small dish on the side of the platter, season all with sea salt and black pepper and serve with lemon wedges.

+ Collaboration with Naked Foods 

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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