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  • 5 ingredient Matcha Coconut Slice  Dont know about you
    7 days ago by brownpapernutrition 5 ingredient Matcha Coconut Slice : Don’t know about you but I’m alllll about the simple, nourishing, delicious treats – in fact it’s how I started my business some 6 years ago with a healthy delicious muffin at the Bondi Farmers Market…sweet baby jesus how that time has FLOWN! These days you’ll find most of my nutritious treats in the freezer section of my kitchen – a variety of them, (cuz why just have one to @choose  from when you can have 4?!!?) sliced, ready to grab when I have the little hankering and these d-frikkin-lish 5 Ingredient Matcha Coconut Slice
  • I was about to post my usual Monday night foodie
    3 days 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
  • Happiest when Im eating from a bowl is that weird?
    1 day 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 
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    5 days ago by brownpapernutrition Once upon a time I ran the 14km of the City2Surf in 59min flat. ‍♀️ This year I'll be simply cheesing the thousands on from the side lines (What a daggy play on words - I knowwwwww) There's always next years run for me and I can see it already... good luck tomorrow my running buds, run your own race! Jacq
  • GLUTEN FREE MISO CARAMEL MUFFINSso yummmmmmmmm! Surprising ingredient miso in
    4 days ago by brownpapernutrition GLUTEN FREE MISO CARAMEL MUFFINS...so yummmmmmmmm! Surprising ingredient miso in a muffin or sweeter foods generally I know but soooooo good!!! These are so simple - made with almond meal, bananas, spices, eggs, maple and the miso! Nourishing snack or brekky on the go for the week ahead. Popped the recipe up for you, it's on the RECIPES page @ www.thebrownpaperbag.com.au. Just about to post my meal prep for the week on stories too. Tune in if you feel like some inspiration! Much love, Jacq  #glutenfree   #mealprep   #healthyrecipes 

WARM BRUSSELS, EGGPLANT AND SPROUT SALAD

I love warming salads for this time of year when the weather is just a few degrees cooler but you still feel like lighter foods and this WARMING BRUSSEL EGGPLANT AND SPROUTS SALAD is the solution to that! #nailedit. All your flavour dreams come true with this one, oh my and the ingredients just make me one very happy nutritionist indeed. I’ll be honest the only thing missing is avocado which we didn’t have on hand but you can absolutely add! 

A few nutrition facts for you on the SPROUT kingdom going on here:

  • chickpea sprouts : rich source of plant based protein, bundles of fibre and just 1 cup contains 26% daily recommended intake of iron
  • mung bean sprouts : one of the highest in the sprouts for protein content (you can see a bit more of this kind of break down over here…) also rich in Vitamin K – essential for healthy bone mineral density and blood clotting
  • brussel sprouts : amazingly rich in Vitamin C and top of the ladder for glucosinolate content – glucosinolates are known for their cancer protective properties.

Need more convincing? I thinks not – dive in!

WARM BRUSSEL, EGGPLANT AND SPROUT SALAD

GF : DF : SF : VEGAN

Serves 4 

1 large eggplant (600g), cut into cubes

1/4 cup olive oil 

350g Brussel sprouts, halved 

1 cup (220g) Buckwheat

1/2 cup (130g) Chickpea sprouts

1/2 cup (130g) Mung Bean sprouts 

3/4 cup Coriander (½ bunch stalks and leaves)

3-4 spring onions, sliced white part only

100g baby spinach

Dressing:

1 tbsp tamari

1 tbsp sesame oil

½ tbsp maple syrup

½ tbsp apple cider vinegar

2 teaspoons finely grated ginger

Sea salt and black pepper

Preheat oven to 180C, line a large baking tray with greaseproof paper, place eggplant on tray, toss in approximately 3 tablespoons olive oil and season with sea salt and pepper. Bake for 45-50 minutes until soft and golden. About half way through, place brussels on a separate lined baking tray, toss with remaining olive oil and bake for 30-35 minutes. Place the buckwheat in a small saucepan on the stove with 2 cups water, bring to the boil, then turn down and simmer until water is absorbed and buckwheat is cooked – approximately 10-15 miutes. Fluff with a fork and leave to cool slightly. Combine dressing ingredients in a small bowl and whisk to combine. Place buckwheat, chickpea sprouts, mung beans, coriander, spring onion and baby spinach in a large bowl, drizzle over dressing and toss to coat. Arrange half the salad on a large serving plate, with half the eggplant and half the brussels and repeat. 

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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