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  • How are you 13 weeks already?!?!?! How have I not
    2 days ago by brownpapernutrition How are you 13 weeks already?!?!?! How have I not slept in that long yet still stand up hahahahahha - love you miss Elke my littlest duckling  #13weeksold   @boden_clothing 
  • Back to school lunchboxes coming for you!!!!! Made the mistake
    5 days ago by brownpapernutrition Back to school lunchboxes coming for you!!!!! Made the mistake this week of sending jet to school with pesto penne but didn’t drizzle with extra evoo so by the time he opened it at lunch he said “mum it looked like a bird shat on my pasta” won’t make that mistake again  #mumfail  will instead stick to trusty lentil bolognese. Also going to be loooooooving our thermos for nice warm lunches too.. what do you guys love and want in yours? Let’s inspire each other!  #lunchbox   #backtoschool   #plantbased 
  • Cacao hazelnut risotto for brekky lunch dinner or dessert yummmmmm
    3 days ago by brownpapernutrition Cacao hazelnut risotto for brekky, lunch, dinner or dessert yummmmmm. I make this one with quinoa, coconut milk, vanilla, cacao, rice malt and top with seasonal fruits (snapped when peaches were still in season!) coconut and hazelnuts to give it that choc hazelnut deliciousness. I've popped the full recipe on the blog for you to enjoy this rainy weekend indoors. J x
  • BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  Legit
    1 day ago by brownpapernutrition BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH : Legit lived on this number for about 4 days recently. It absolutely saved me on the days of mania with homeschool and baby. Enjoyed as it was, with some extra seeds snaps or a piece of sourdough some days and others with (pre) boiled eggs too. Delicious way to pack plenty of greens, fibre, plant protein and healthy fats into one. Recipe now up on the blog! Happy Sunday y'all! Jacq  #plantbasedrecipes 
  • Double tap for a piece of my yum COFFEE DATE
    9 hours ago by brownpapernutrition Double tap for a piece of my yum COFFEE DATE AND WALNUT SLICE!!!! It’s plant based, gluten free and made with decaf coffee so I am not climbing the walls after Going to pop the recipe below for you, also FYI do not be popping little cacao nibs on top as I evidently did, as it looks crap, so I ended up dressing the with cacao and then thought oh my god you freakin genius it’s like a cappuccinoooooooo!!!  #ineedtogetoutmore  ok time for recipe!! COFFEE DATE WALNUT SLICE Soak 1 cup pitted medjool dates in 3/4 cup STRONG decaf (you

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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