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  • But have you ACTUALLY eaten pizza if you havent had
    4 days ago by brownpapernutrition But have you ACTUALLY eaten pizza if you haven’t had the 3m pizza  @crinitis  ? This feast was BEYOND and the pizza was only a part of the second course ps. Yes we all put our phones away and devoured it  @mrsimonhancock   @svendsenfitnesshealth   #crinitismoments   #atcrinitis 
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    3 days ago by brownpapernutrition Booked a holiday to Sri Lanka!!!!! Yewwww!!! I'd love your tips please if you have been to the southern province? Best waves, local restaurants and anything else you recommend - count down to curry feasting is on! Meanwhile... thought I'd keep the festive dish-spiration happening for you - this one is PEACH BOCCONCINI BASIL AND TOMATO all the favourites at this time of year - how good is stone fruit season!??!?!? To make it do this: Cut about 500g mixed cherry/heirloom tomatoes in half then toss with 150g baby bocconcini, 2 yellow peaches sliced, 1 cup torn basil leaves and
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    6 days ago by brownpapernutrition Ahhh Mexican… a most delicious distraction from all the festive foods floating around right now - fresh, spicy, a little bit saucy, creamy, colourful and abundant with nutrients bebe!!!! In le bowl: Cauliflower steaks baked with smoky paprika and turmeric Simplest ever quick salsa with fresh, beautiful and bursting with flavour  @australiantrusstomatoes  , avocado, spanish onion and chilli flakes Shredded red cabbage Baked spicy beans (all in the oven) with cumin, cori, turmeric, paprika and evoo ✅Fun nutrient fact: truss tomatoes are a super source of Vitamin C, folate, potassium and lycopene AND they make the best snack too -
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    5 days ago by brownpapernutrition Thoughts and words from me... this holiday season as you catch up with people you may have not seen for a while, if their body shape has changed please refrain from making a comment on it...even if you are trying to offer them a compliment. E.g “you’ve lost weight! You look fantastic!” We cannot assume, (although society loves to) that weight loss for example = healthy. Maybe they have been on a health kick, maybe they have been seriously ill, maybe what was a health kick at the beginning of 2018 has become obsessive and unhealthy - you simply cannot
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    12 hours ago by brownpapernutrition Feel like 2018 was very much the year we've not only educated more people to  #eatmoreplants  but also we made plants a whoooooole lotta more sexy too. So with the Christmas countdown on I've popped 5 easy tips and tricks to make plant based swaps on your festive feast this year. Find it on the blog (link in bio) with a cocktail-mocktail or whatever is your mojo of  @remedydrinks  too. Love ya! Jacq  #plantpower   #remedynutritionist 

THAI SPICED SALMON WITH HERBED BROWN RICE

Spice on the mind at the moment, so to nourish that we decided to release our creative and nutritious energy onto some delicious spice oriented recipes with this THAI SPICED SALMON WITH HERBED BROWN RICE to kick off.

If you do eat fish as a source of protein aim to include fatty fish – salmon, trout, mackerel, herring, sardines – 2-3 times per week. Nutritionally we advise this intake as the Omega 3 essential fats in these fish, namely EPA (eicosapentanoic acid) and DHA (docosahexanoic acid) cannot be produced by the body and therefore are ‘essential’ requirements from the diet. It is these fats that support cognitive function, joint mobility, reducing inflammation within the body and ensuring our cardiovascular health is pumping at its best.

You’ll love this recipe, guaranteed to be on rotation in your weekly menu!

THAI SPICED SALMON WITH HERBED BROWN RICE 

Serves 2

GF : DF : SF

Ingredients

250g fresh salmon, skin removed  

3 tsp red thai curry paste

1 tbsp coconut oil

½ cup (100g) brown rice

 

⅓ bunch coriander, leaves picked, stalks finely chopped 

1/2 cup baby spinach leaves

2 stalks shallot, finely sliced, white part only 

2 tbsp roasted peanuts, roughly chopped

1/2 lime, cut into wedges

½ long red chilli (optional)

Dressing:

1 tbsp coconut cream

1 tbsp lime juice

METHOD

Chop salmon into 3cm x 3cm pieces, toss with red thai curry paste and set aside to marinate. 

Bring a pot of water and rice to the boil, cook for 20-30 minutes (as per packet instructions) until cooked.   

While rice is cooking, make the dressing by combining lime juice and coconut cream in a small bowl and whisking together. 

When rice is almost cooked, start preparing the salmon. Add 1 tbsp coconut oil to a fry pan and cook salmon pieces for approximately 3 minutes on both sides.

To serve, spoon rice over bowls, top with coriander, baby spinach, and shallots, and drizzle with dressing.

Place cooked salmon on top, sprinkle with peanuts, pop lime wedges on the side 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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