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  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    1 day 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 
  • Naming this dish  lovelyleftovers I truly believe some of
    2 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
    5 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
  • Totally logical that the first celebration to follow Mothers Day
    6 days ago by brownpapernutrition Totally logical that the first celebration to follow Mother’s Day is INTERNATIONAL HUMMUS DAY personally I loooooove a hummus party, can easily turn a simple veggie plate into something super juicy I also often encourage clients to have hummus and veggie sticks as an afternoon snack. The combo is a great source of fibre, plant based protein, energy sustaining carbohydrates, calcium and healthy fats from tahini. This hummus party though - roasted broccoli, Spanish onion, cauliflower, sweet potato, coriander, dukkah, cherry tomatoes, hummus of course and totally more-ish turmeric chilli honey walnuts almonds and sunflower seeds - swipe over to
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    39 mins 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 

THIS TACO BOWL WILL ROCK YOUR SOCKS!

Who doesn’t love a good munch on some spicy, sausy, savoury, crunchy, mushy Mexican food? It seems to satisfy all elements of taste and crunch factor and can legit be so healthy when it’s done right. We’re mad fans of Mexican over here, so to celebrate Tuesday we’re delivering to your taste buds this beyond epic Fish Taco Bowl with a Mango Mint Salsa that will have you hanging for #tacotuesday to come around sooner!

FISH TACO BOWL WITH MANGO MINT SALSA

GF : DF : SF

Serves 2

2 cobs corn, kernels removed

1 teaspoon coconut oil

1/2 teaspoon smoky paprika

1 1/2 cups red cabbage, finely sliced

2 teaspoons apple cider vinegar

1 teaspoon olive oil

1 avocado

100g smoked salmon, or alternatively use grilled white fish (100g per person)

a handful of organic corn chips, per person (we used blue quinoa and corn)

sea salt and black pepper

1/2 lime, cut into wedges

Tomato salsa:

1 cup cherry tomatoes, halved and quartered

1/2 cup coriander, leaves picked, stalks finely chopped

1/4 small spanish onion, peeled and finely diced

1/2 red capsicum

pinch chilli flakes or fresh chilli if on hand

Mango mint salsa:

1 large mango cheek, cut into 1-2cm chunks

1/2 lebanese cucumber, cut into 1-2 chunks

1 tablespoon mint leaves, finely sliced

1/2 lime, juiced

Heat a medium saucepan on high high heat, add coconut oil, then corn kernels. Sprinkle with smoky paprika and toss, cooking or 3-4 minutes. Remove from heat and set aside. Whilst corn is cooking, place red cabbage in a bowl and drizzle with apple cider vinegar and olive oil, toss and allow to marinate and soften. To make the tomato salsa, simply toss all ingredients together in a medium mixing bowl. To make the mango mint salsa, again toss all ingredients together in a medium mixing bowl. To serve the taco bowl, either allow each person to serve themselves, finishing with half an avocado, smoked salmon pieces and a lime wedge or arrange all ingredients around a large serving bowl and tuck in together… making juicy mexican mess while you’re at it! That’s half the fun though right?

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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