Subscribe to our Newsletter


Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
02 9211 1322
[email protected]
[email protected]

Instagram Slider

  • Happy Monday friends!!!! I made this platter for my family
    2 days ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a
  • Our fridge isnt always stocked to the brim in fact
    6 days ago by brownpapernutrition Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team on the blog today and the how’s and why’s of their importance for nutritious meals in our home.
  • Made this absolutely delishhhhhh toastie with gluten free bread new
    1 week ago by brownpapernutrition Made this absolutely delishhhhhh toastie with gluten free bread, new Gluten Free Vegemite, avocado, sprouts and some sauerkraut and it was honestly next level!!! Told one of my besties who is coealic that our ole favourite  @vegemite  had brought a new Gluten Free Vegemite to the pantry and she just about died and went to heaven - yayyyy!!! Pretty sure I know what our new toastie fave is from here on hey.... yummmmmmmm  #glutenfreevegemite   #putsaroseoneverycheek   #ad 
  • One of my favourite nourish bowls! Teriyaki veggies baby spinach
    1 week ago by brownpapernutrition One of my favourite nourish bowls! Teriyaki veggies, baby spinach, pickled ginger, boiled eggies, avocadoooooo and herbs. Servin it up with some Remedy for good measure. The recipe for my teriyaki roast veggies is on the blog - so scrumptious - and you can make up the teriyaki sauce in bulk and store it too if you love it as much as I do!!!! There are 9 DIFFERENT plant based ingredients in this meal, a source of protein from eggs, fibre (vegetables) and high quality carbohydrates derived from starchy carbohydrates such as pumpkin. Whilst you may not always have a
  • So Ive just convinced Jet that brussel sprouts are IN
    6 days ago by brownpapernutrition So I've just convinced Jet that brussel sprouts are IN FACT AWESOME. He, like many, were utterly disgusted by the miniature cabbbage like veg untillllllllll lots of olive oil and sea salt and a crispy bake came into the mix and now- the whole family are slowly morphing into brussel sprouts hehehehehehe... try it yes!!! Here's what to do: Lots (and I mean lots, not just a measly spray) of olive oil and a generous pinch of sea salt on sliced brussels, is the trick then into the oven at 200C for about 10-15 minutes depending on how much crispy

Za’tar broccoli avocado beans and green apple

Shepard avocado season is here and as you can imagine when they’re in abundance, they’re featuring in a whole stack of recipes and meals over here at Brown Paper Nutrition.

Avocados smash through the roof (see what I did there… avo smash… moving on…) when it comes to nutrition. Their unique combo of vitamins and minerals keep your immune system top notch, can boost your energy, enhance brain power, build bone strength, aid gut health, stabilise mood and one of my personal favourites – help create a beautiful glow in your skin.

Whilst Shepard Avos are yummoooooooo as is with lemon, salt and pepper or on top of toast or crackers, I’m loving them with baked veggies like broccoli and a kick of za’tar spice, which is exactly what inspired this recipe!

It’s delicious as is, or with an added grain such as brown rice tossed through or a slice of bread on the side, but we personally enjoyed it with some tinned tuna as a quick Monday night meal. Hope you love it too!


Serves 4 as a side

Gluten free : Dairy Free : Vegan

1 head broccoli (300g), cut into florets

400g tin butter beans, rinsed and drained

1 small (120g) red onion, sliced into eight wedges

2 tablespoons extra virgin olive oil

1/4 bunch parsley, finely chopped

Juice of 1/2 lemon

1 green apple, sliced into sticks

3 tablespoons za’tar spice

1 shepard avocado, peeled and sliced

sea salt and black pepper

Heat oven to 180C and line a baking tray with greaseproof paper.

Place broccoli florets, butter beans and red onion on tray, toss with olive oil, season with salt and pepper and bake for 30 minutes.

Once cooked, toss with chopped parsley and lemon juice, green apple, za’tar spice and avocado and serve with your choice of protein (we love fish with this one!)

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.

No Comments

Post a Comment