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  • Naming this dish  lovelyleftovers I truly believe some of
    2 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    1 day ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    39 mins ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
  • BANANA COOKIES With some slightly overripe bananas on hand the
    5 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
  • Totally logical that the first celebration to follow Mothers Day
    6 days ago by brownpapernutrition Totally logical that the first celebration to follow Mother’s Day is INTERNATIONAL HUMMUS DAY personally I loooooove a hummus party, can easily turn a simple veggie plate into something super juicy I also often encourage clients to have hummus and veggie sticks as an afternoon snack. The combo is a great source of fibre, plant based protein, energy sustaining carbohydrates, calcium and healthy fats from tahini. This hummus party though - roasted broccoli, Spanish onion, cauliflower, sweet potato, coriander, dukkah, cherry tomatoes, hummus of course and totally more-ish turmeric chilli honey walnuts almonds and sunflower seeds - swipe over to

YOU’LL LOVE THIS VEGAN CHILLI

Having made beef chilli con carne for years, it was time to get stuck into the vegetarian / vegan variations of this popular favourite. Completely delicious, savoury, spicy, comforting and topped with an avo and sweet potato makes for the perfectly balanced meal of all the macro nutrients – proteins, carbohydrates and fats. Add to your meat free monday repertoire stat.

LENTIL CHILLI (WITHOUT THE CARNE…)

GF : DF : SF : V

Serves 4

2 teaspoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon smoky paprika

1 brown onion, diced

pinch chilli powder or chilli flakes (to taste)

1 carrot, diced

1x 400g tin diced organic tomatoes

2x 400g tin organic brown lentils, rinsed and drained

1x 400g tin organic kidney beans, rinsed and drained

2 tablespoons chopped jalapenos

250ml vegetable stock

sea salt and black pepper

To serve : avocado or guacamole, fresh lime wedges and coriander

Place olive oil in a large saucepan or casserole dish on medium heat, add spices and cook 30-60 seconds or until fragrant. Add the brown onion and carrot and cook 4-5 minutes, until soft then add the tomatoes, lentils and kidney beans. Saute 3-4 minutes, add jalapeños and pour in vegetable stock, bring to a gentle boil, then reduce to simmer for 30 minutes. Serve with sweet potato wedges, avocado, fresh lime and coriander sprigs.

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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