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  • Happiest when Im eating from a bowl is that weird?
    6 days ago by brownpapernutrition Happiest when I'm eating from a bowl... is that weird? Plates are great, but how good are bowls?!?!?!?!? This one made with soft boiled eggs rolled in dukkah, sauteed kale, peas, parsley, dill (most underrated herb), baby radish sprouted bread and avooooooooooooo. Tag a buddy who loves a good bowl food sesh with you! Have a wonderful Wednesday / hump day my friends... Love Jacq  #buddhabowl   #nourishbowl   #everythingbowl 
  • I was about to post my usual Monday night foodie
    1 week ago by brownpapernutrition I was about to post my usual Monday night foodie inspo for you, but I’ve been thinking recently about sharing a bit more about well…me, and my story. There’s been quite a few new people in the  @brownpapernutrition  community of late - and rather than launch straight into my story I thought I’d introduce myself to you and tell you just a few things to start, here goes! ➕I’m the youngest of 3 girls and my sisters and I have French names - Nadine, Romaine, Jacqueline or a little less French we’re known as - Dini, Romy and Jacq ➕As
  • Moving house soon and holy shiz balls baby am I
    1 day ago by brownpapernutrition Moving house soon and holy shiz balls baby am I excited for a new kitchen to cook up a storm in!!!! This snap is actually last weekend's session - you can watch it in the stories archive on 'Meal Prep' - it's simple, delicious and lasted us well into the week. From top right : pumpkin fritters (need to tweak it and add a few more eggs but yummy all the same!), baked pears for brekky or dessert with greek yoghurt, raw juices (been loving these as snacks mid morning because been a bit fluey), zucchini noodles ready for whichever
  • PUY LENTIL BROCCOLINI PEPITA AND GOAT CHEESE SALADGot your green
    10 hours ago by brownpapernutrition PUY LENTIL BROCCOLINI PEPITA AND GOAT CHEESE SALAD....Got your green hit sorted right here! Some crave sweet, the gals in our kitchen and I craving crunchy, savoury with a little bit a creamy and this one delivers! Have you tried Puy Lentils before? They’re slightly smaller than a brown lentil, green and more delicate in flavour, super duper hit of plant based proteins, teamed with the broccolini, pepitas and goat cheese they make the most delicious side salad topped with some protein and lunch for the next day! We grabbed our dry ingredients for this recipe – lentils, pepitas, chilli
  • Like a jigsaw puzzle but the best kind because you
    4 days ago by brownpapernutrition Like a jigsaw puzzle but the best kind because you can eat allllll the pieces? Not chocolate folks… nope… I know the horror right?!?!?!?! This scrumptiousness is PEPPERMINT PISTACHIO CAROB SLICE and because it’s ridiculously simple and ridiculously delicious I think you should make it stat. Ingredients from  @nakedfoods  - have you been there? It’s like a foodie mecca. Recipe here for you - tag a friend who would love to do eating the puzzle with you! PEPPERMINT PISTACHIO CAROB SLICE Serves 20 Gluten free : Dairy Free 2 cups carob peppermint buds 1/2 cup organic coconut oil 1 tsp

TURMERIC SPICE CHICKEN, PUMPKIN HUMMUS AND GREENS

When Sunday comes around and you’re looking for new ways to change up your meals for the week start thinking spice and simple variations on those dishes or foods you already love. We’ve done so in this recipe with turmeric, paprika, coriander and cumin spiced chicken to change the usual poached or grilled chicken you might turn to. Plus we plumped up the colour and deliciousness in this dish with a pumpkin hummus – so yum!!!! You can make both of these in advance and add to lunches / dinners for the next few days. Enjoy!

TURMERIC SPICED CHICKEN, PUMPKIN HUMMUS AND GREENS

GF : DF : SF

Serves 2

Pumpkin hummus:

1kg pumpkin pieces, cut 2cm thick

1/3 cup olive oil

2 teaspoons cumin

1 teaspoon coriander

2 tablespoons tahini

2 tablespoons lemon juice

Turmeric spiced chicken:

300g whole chicken breast, trimmed

1/2 teaspoon turmeric

2 teaspoon sweet paprika

1/2 teaspoon ground coriander

1/2 teaspoon cumin

pinch sea salt

2 cups (40g) baby spinach or chard

2 tablespoons extra virgin olive oil

1/2 avocado, sliced

2 tablespoons dukkah

Lemon wedges to serve

Preheat oven to 200C, place pumpkin on a tray, drizzle with 3 tablespoons olive oil, sprinkle with sea salt and toss to coat. Cook 20 minutes on a large, lined baking tray then remove from oven and allow to cool. Once cooled place in a food processor with remaining olive oil, cumin, coriander, tahini and lemon juice, blitz until smooth. Set aside to cool. Whilst hummus is cooling, mix the spices for the chicken – turmeric, paprika, coriander, cumin and sea salt – together in a small bowl, then rub over the chicken breast. Place on a lined baking tray and cook for 15-18 minutes. Remove from oven, cover and rest for 5 minutes. To serve, lightly saute baby spinach or chard in olive oil for 2-3 minutes. Place a good scoop of pumpkin hummus in a  bowl, arrange spinach into bowl, slice chicken and place over the hummus. Top with avocado, sprinkle with dukkah, add lemon wedges to 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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