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  • Naming this dish  lovelyleftovers I truly believe some of
    3 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
  • BANANA COOKIES With some slightly overripe bananas on hand the
    6 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    1 day ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    2 days ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • RAINBOW NOODLE BOWL Morphing rainbow bowls with salad into more
    5 hours ago by brownpapernutrition RAINBOW NOODLE BOWL: Morphing rainbow bowls with salad into more warming broth bowls as the weather changes. This one hitting the spot with all the delicious spices in the broth. Really easy to pop together with whichever ingredients you have handy just blanched in the veggie turmericy lemony ginger chilli broth. If you don't have (leftover) baked sweet potato in the fridge (I tend to - ALWAYS!) then use whatever colourful veggie to make your bowl singggggg!!!! There's even a bit of shredded lettuce in mine too just to use it up. The noodles are rice vermicelli but the turmeric

THE BEST IS HERE RIGHT NOW

My fave birthday photo and words from the heart…

I realise I’ve mentioned the ole b’day a bit recently, it’s not “everyone let’s gloriously celebrate Jacq ohhh yeaaaa”, rather, I think I’ve been quietly processing something within. I turned 35 this year, and whilst I am not saying by any means that I am old, hell no, but, for the first time in this era of 30’s I feel kinda different.

I’m not sure how to make much sense of it right now, and so maybe I’ll stop trying to and just voice how I feel, maybe that will help me understand it, maybe some of you can relate…

I’ve recently felt a real internal shift, emotional and I think also a biological one too. I feel now more than ever the preciousness of time, because all of a sudden here I am at 35 and it feels like the past 7 years have flown faster than ever? To be honest for a long time I still felt I was 28 (ain’t nothing wrong with FEELING 28 either ha!) and maybe for the first part of my 30’s I was still working through and figuring so much stuff out. But now as I enter 35 I feel like I am about to write a huge new chapter of life you know?

I can’t slow down time, that’s the impossible, but if time flies this fast then what can I be doing right NOW to be most connected to this moment. I feel I’ve been making the most of life, but now my body, my head and my heart are asking what more can I do? This internal shift I guess you could call it, is crazily encouraging me to write my greatest chapter yet. Does that make sense?

So this birthday pic is a special memory for me to start my 35 – walking barefoot, in the middle of Barossa in what was a whole week of new and insane food and wine experiences thanks to my @jacobscreekwine family, I’m wearing a beautiful dress @witcheryfashion and embracing my womanhood, and my lovely man is taking the photo, a photo which he decided he wanted to put me in and somewhat pushed me a little beyond what I might usually feel comfortable doing but in the spirit of making the most of each and every moment I leant into it. 

You know how people say or you see written ‘the best is yet to come’, well, I feel the best is here right now, it really is just what you want to make of it.

Jacq xx

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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