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  • Boat Christmas Party Catering today for the cool folk jimmybrings
    5 days ago by brownpapernutrition Boat Christmas Party Catering today for the cool folk  @jimmybrings  . They're GUARANTEED a cracking night! This was only about half of it... lamb shoulders, more cheese, more goods didn't make it in shot, my arms aren't long enough! Wish I could've stayed on le boat. Only 18 more days and a squillion more kilos of food to cook but you know, who's counting.... Love ya, Jacq
  • BLUEBERRY BLONDIES! Think I may have converted from brownie love
    2 days ago by brownpapernutrition BLUEBERRY BLONDIES! Think I may have converted from brownie love to blondie love? The scrumptiousness is beyonddddd, AND I’ve changed up the norm and given the recipe a beautiful nourishing oomph with some heavenly fresh Australian blueberries in there too. Fresh  @australianblueberries  are packed full of antioxidants and are a great way to add versatility to your meals! Want the recipe? I’m popping it below for you beautiful peeps - Enjoy friends! Jacq BLUEBERRY BLONDIES 1/2 cup tahini 1/3 cup olive oil or macadamia nut oil 1/2 cup coconut sugar 1 large egg 1 tablespoon vanilla extract 1 cup almond
  • You knowI havent always had this amazing love affair with
    3 days ago by brownpapernutrition You know…I haven’t always had this amazing love affair with food. Far from it, for the greater part of my life food and I had a terrible relationship. I starved myself, over exercised, purged any food that did go in, cooked treats for others to disguise my eating disorder, hid food, exercised in secret, avoided shared meal times, it goes on… I could live without physically chewing any food for days at time, scared of the impact on my weight, always thinking - oh people don’t notice. It didn’t really work that way though. People noticed and the more they
  • PUMPKIN GINGERBREAD LOAF I heart this loaf oh so much
    6 days ago by brownpapernutrition PUMPKIN GINGERBREAD LOAF: I heart this loaf oh so much. Made it last year at Chrissy and now as this Christmas comes upon us (so bloody fast too!) I can’t decide if it’s this or the yummy Chai Spice Carrot Slice to go with our vanilla bean (homemade baby) ice cream?!?! The struggle is reeeeal friends. The loaf is gluten free and the icing is a cashew butter base - so good! Recipe link in bio ! Love ya, Jacq  #glutenfree   #gingerbread 
  • How good is pumpkin and miso  seriously?!?!?!! One of
    1 day ago by brownpapernutrition How good is pumpkin and miso - seriously?!?!?!! One of my faaaaaave flavours combos everrrrrrr. Did you know miso is a fermented food? The Japanese often start their day with miso soup to warm and energise the body and stimulate digestion. I love love love their gentle approach to the morning with food. I knowwwwww I haven't reinvented the wheel by teaming pumpkin wth a miso dressing, I have however on this occasion gone a bit crazy with our home grown cress and then tossed it all with brown rice, peanuts and sesame seeds and a big juicy serve of

SWEET POTATO CHIPS WITH ZUCCHINI BABAGANOUSH

Comfort snacks be sorted with this one!!! Well actually any snack time, not just for comfort, although how delicious are spicy, savoury and a just a touch mushy with alllll the nutrition when you feel the need for a pick me up?

SWEET POTATO WEDGES WITH ZUCCHINI BABA GANOUSH

600g sweet potato, cut into 1cm chips

2 tbsp extra virgin olive oil 

Baba Ganoush:

 3 medium zucchini (approx 400g) 

4 large Garlic cloves 

2 tsp Tahini 

1/2 tsp Lemon Zest 

1 tbsp Lemon Juice 

1 tbsp extra virgin olive oil

Chilli Yoghurt

1/2 cup (120g) Yoghurt 

1/2 bunch Coriander,  stems and leaves finely chopped

1 tbsp lemon juice

1/2 tbsp extra virgin olive oil

 1/4 tsp Chilli Flakes or more if desired

Preheat oven to 180C and line a large baking tray with greaseproof paper. Toss the sweet potato chips in olive oil and sea salt, roast for 55 mins. Cut zucchini in half length ways, arrange zucchini and garlic cloves (skin on) on a roasting try with 1 tbsp olive oil, roast for 1 hour. Remove from oven and blend all Baba Ganoush ingredients with a pinch of sea salt for 2 minutes in a food processor. Make yoghurt dip simply by mixing all yoghurt ingredients in a small bowl. Arrange dips and sweet potato chips on a platter and serve. 

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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