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  • Weekend weather lookin alright for a picnic! Well you can
    3 days ago by brownpapernutrition Weekend weather lookin alright for a picnic! Well you can picnic haha - I have a tonne of work to get through on the weekend to play catch ups for the past few weeks! Find the recipe for my PUMPKIN CHICKPEA WRAPS in this months issue of Eat Well magazine  @wellbeing_magazine  - available in supermarkets, groceries and newsagents! Woo hoo!!!! Can't wait to see my next submission in print - it has some of my favourites in there! Love ya! Jacq  #shesaysfavouriteswhenallfoodisallfavourite   #eatwell 
  • Q Why was the lettuce embarrassed? A Cos he saw
    4 days ago by brownpapernutrition Q. Why was the lettuce embarrassed? A. Cos he saw the salad dressing! so bad hey!!!! can’t help it Jetty bought a book of the Worst Jokes in the World and I will absolutely bringing the worst of them to the table (pardon the pun ). Showing you how I make this delicious Mango Tofu Salad on my stories today. If tofu ain’t your thang you can swap for tempeh, chicken or egg as you wish! Love meals like this - fresh light delicious easy wholesome! THAI MANGO TOFU NOODLE SALAD 1 pack rice vermicelli 1/2 cup peanuts 400g firm
  • I wasnt going to post this because Ive never been
    5 days ago by brownpapernutrition I wasn’t going to post this because I’ve never been great with a selfie and my ego says “eeeek Jacq don’t do that!” any time I’ve considered it but you know what? - This is actually the STRONGEST AND FITTEST I’ve felt in YEARS! ☺️It’s ridiculous that so often we don’t acknowledge our achievements isn’t it? That our ego will say “do more, be more, more more more!!!!” but you MUST PAUSE and celebrate your goals otherwise what is actually the point?!?!?! I’ve put in a massive effort to create more BALANCE in my exercise in order to feel this
  • Cookies perfect for school lunchboxes AND with hidden veggies! Save
    17 hours ago by brownpapernutrition Cookies perfect for school lunchboxes AND with hidden veggies! Save this post so you can make for the week ahead. Full of fibre from wholegrains, seeds and veggies so you a satisfy a hungry tummy and a sweet tooth all at once. Recipe in my recent story for  @countryroad  - link in bio my friends - have a lovely week! Jacq  #hiddenvegies   #cookies   #sundaysorted   #healthyrecipes 
  • GLUTEN AND GRAIN FREE APPLE HAZELNUT SLICE Did you know
    6 days ago by brownpapernutrition GLUTEN AND GRAIN FREE APPLE HAZELNUT SLICE Did you know apple season actually starts in January? I was always baffled by this because I felt forever that apples were an autumn or winter fruit, but they start so much earlier than we think. So now that it’s February and apples are dropping fresh from the tree, it’s time for some tribute recipes to the humble fruit. This Apple Hazelnut Slice is one of my favourites of late. It’s scrumptious of course, but also gluten and grain free and my absolute winning element is actually step 2 of the recipe which

Vegan mushroom pineapple stir fry

Juicy sweet but savoury and a little bit spicy – Mushroom Pineapple Stir Fry – inspired by our travels to Sri Lanka (and more of these recipes coming too…). On one evening we had the pleasure of doing a Ayurvedic/vegan cooking class in a 185 year old kitchen with Chef Shan in Weligama. Thanks to some local insights we stumbled across this experience which was only a few hundred metres from where we were staying and were absolutely blown away from the minute we walked in just to book.

Shan greeted us with the most insanely delicious banana blossom smoothie made with fresh coconut milk, banana, cinnamon, jungle flowers and coconut honey (nectar) and showed us around his 185 year old home, once lived in by his great grandparents including the kitchen. The atmosphere was beautiful, the home traditionally decorated and we were utterly convinced we had to return that evening to learn his craft.

We surfed the day and returned to Shan in the evening and he took us through the traditional cooking methods of his dishes – all vegan, gluten free and using the Ayurvedic principles. One of the dishes was this mushroom and pineapple stir fry, which then was accompanied by rice, dhal and a scrumptious sweet potato coconut salad.

I’ve varied the dish only ever so slightly, based on the set up in my own kitchen. Shan had a historic stove top, where after he’d cooked the mushrooms and pineapple together in the pan, he then spooned them back into the pineapple casing and popped it on top the burner to caramelise further. I don’t have that set up so I kept it simple and served it with rice and a big handful of (precooked) moong dhal for my protein source. You’re welcome to add whichever protein works for you, add it in during cooking or quickly at the end if it’s already cooked.

MUSHROOM PINEAPPLE STIR FRY

Serves 2

Gluten free : Dairy Free : Vegan

Prep time: 10 minutes

Cook time: 18 minutes

3 tablespoons coconut oil

1 small red onion, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

1 teaspoon garam masala

1/4 teaspoon white pepper

1 green capsicum, seeded and diced

150g oyster mushrooms, sliced

1 small pineapple, cored and diced into 2 cm pieces

1 lime, cut in quarters

To serve: brown or basmati rice, cooked lentils/dhal or mung beans

Heat a large frypan on medium heat, add coconut oil, onion and garlic, garam masala and white pepper and cook for 4 minutes.

Add green capsicum and mushrooms and cook a further 3 minutes, then add pineapple and cook a further 10 minutes. The juices from the pineapple should start to simmer into the ingredients in the pan making it sweet and aromatic.

Once cooked serve with lime, brown rice and extra beans if desired.

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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