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  • Like a jigsaw puzzle but the best kind because you
    4 days ago by brownpapernutrition Like a jigsaw puzzle but the best kind because you can eat allllll the pieces? Not chocolate folks… nope… I know the horror right?!?!?!?! This scrumptiousness is PEPPERMINT PISTACHIO CAROB SLICE and because it’s ridiculously simple and ridiculously delicious I think you should make it stat. Ingredients from  @nakedfoods  - have you been there? It’s like a foodie mecca. Recipe here for you - tag a friend who would love to do eating the puzzle with you! PEPPERMINT PISTACHIO CAROB SLICE Serves 20 Gluten free : Dairy Free 2 cups carob peppermint buds 1/2 cup organic coconut oil 1 tsp
  • I was about to post my usual Monday night foodie
    1 week 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?
    6 days 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 
  • Moving house soon and holy shiz balls baby am I
    1 day ago by brownpapernutrition Moving house soon and holy shiz balls baby am I excited for a new kitchen to cook up a storm in!!!! This snap is actually last weekend's session - you can watch it in the stories archive on 'Meal Prep' - it's simple, delicious and lasted us well into the week. From top right : pumpkin fritters (need to tweak it and add a few more eggs but yummy all the same!), baked pears for brekky or dessert with greek yoghurt, raw juices (been loving these as snacks mid morning because been a bit fluey), zucchini noodles ready for whichever
  • PUY LENTIL BROCCOLINI PEPITA AND GOAT CHEESE SALADGot your green
    10 hours ago by brownpapernutrition PUY LENTIL BROCCOLINI PEPITA AND GOAT CHEESE SALAD....Got your green hit sorted right here! Some crave sweet, the gals in our kitchen and I craving crunchy, savoury with a little bit a creamy and this one delivers! Have you tried Puy Lentils before? They’re slightly smaller than a brown lentil, green and more delicate in flavour, super duper hit of plant based proteins, teamed with the broccolini, pepitas and goat cheese they make the most delicious side salad topped with some protein and lunch for the next day! We grabbed our dry ingredients for this recipe – lentils, pepitas, chilli

ZATAR EGGPLANT, GREENS, BUTTER BEAN PUREE

Seriously cannot get over just how delicious this recipe is!!!! All my favourite ingredients and the za’tar flavours with the creamy butter bean puree are next level – butter beans add plant based protein to this dish. Remember protein comes from a variety of sources, and legumes are an incredible source of plant based amino acids – the building blocks for complete proteins. Enjoy folks!

 

ZATAR BAKED EGGPLANT, GREENS AND BUTTER BEAN PUREE  

GF : DF : SF : V  

Serves 2 

 

1 eggplant (300g) cut in half lengthways 

3  tbsp olive oil 

400g can butter beans, rinsed and drained  

1 small clove of garlic, peeled and crushed  

2 tbsp lemon juice  

 

Greens: 

½ cup baby spinach, shredded 

½  cup parsley, leaves picked and stalks finely chopped 

½  cup mint leaves 

2 tbsp (25g) currants 

¼ cup walnuts, roughly chopped  

 

Za’tar spice:  

1 tbsp dried thyme 

1 tbsp sesame seeds 

1 tbsp sumac 

1 tsp oregano 

sea salt and black pepper  

 

Preheat oven to 180C, place halved eggplant with 2 tbsp olive oil face down on a baking tray and cook for 40 mins. Whilst eggplant is cooking make the butter bean puree. In a food processor blitz drained butter beans, garlic, ½ tbsp olive oil, 1 tbsp lemon juice and 1 tbsp water until smooth. Toss greens, currants and walnuts together in a small bowl with remaining olive oil. Combine za’tar ingredients in a small bowl. Once eggplant is cooked, divide the butter bean puree between two bowls, sprinkle with zatar spice, pop greens on the side 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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