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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 
  • 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
  • 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 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

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 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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