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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
  • 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
  • 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 

Winter Harvest Board

Delicious flavours and colours coming together in this harvest board. What speaks the loudest though is the delicious fibre, prebiotic and probiotic ingredients in the meal that work within your gut to build beautiful intestinal flora, ready to absorb the nutrition from your food and deliver it to your body. That’s why meals like these are my absolute favourite… I’ve noted the prebiotic and probiotic rich foods below on the ingredient list for you. Enjoy!

WINTER HARVEST BOARD

Serves 4

GF : DF : SF : Vegetarian

300g beetroot, heads only, scrubbed (prebiotic)

1 bunch of dutch carrots, trimmed and scrubbed gently (fibre)

2 tbsp olive oil

200g cherry tomatoes, halved (fibre)

½ bunch cavolo nero, trimmed (fibre)

¼ cup broccoli sprouts (fibre)

100g mung sprouts (fibre)

100g quinoa (fibre)

½ cup sauerkraut (prebiotic)

¼ cup dill leaves 

¼ cup parsley leaves

¼ cup mint leaves

¼ cup walnuts (fibre)

Yoghurt dressing:

3 tbsp greek natural yogurt (probiotic)

1 tsp apple cider vinegar (gut elixir)

2 tbsp olive oil

Pinch of sea salt

½ clove garlic, minced (prebiotic)

2 tsp whole grain or dijon mustard

Preheat oven to 180C. Wrap beetroot in foil and place in oven to cook 60-80 minutes or until soft. Arrange carrots on a lined baking tray with 2 tbsp olive oil. Roast in the oven for 30-40 minutes until soft. When the carrots are almost cooked, rub cavolo nero in remaining olive oil roast for 5-10 minutes. While carrots and beetroot are roasting, cook quinoa and leave to cool. Toss shredded herbs through the quinoa. Combine all ingredients for the yoghurt dressing in a bowl and whisk. Peel beetroot and cut into pieces. Arrange all the other ingredients with the carrots and cavolo nero on the baking tray 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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