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Still holding onto summer vibes but embracing cooler mornings with a combo of the two in breakfast like this one BAKED NECTARINES WITH TAHINI COCONUT TOAST.

You can bake a few stone fruit in advance and then use in morning kick starts with toast, tahini, coconut, cinnamon and nuts; in porridge or bircher or perhaps, and only if there’s actually any left, tossed through a salad with bitter greens and a dollop of goat cheese or halloumi.

If you have some extra time up your sleeve be sure to brew our delish Turmeric Latte   to enjoy with this breakfast too.


Serves 1

1 whole nectarine

1 teaspoon tahini

1-2 pieces gluten free bread

pinch cinnamon

1 tablespoon coconut flakes, toasted optional

1 tablespoon, hazelnuts or nuts of choice, chopped

Heat oven to 180C and line a baking tray with paper. Place nectarine on tray and bake for 25-30 minutes depending on the size of the fruit. You can bake this the night before should you wish. Allow to cool slightly before slicing. To serve, drizzle bread/toast with tahini, place sliced nectarines on top, sprinkle with cinnamon, coconut flakes and hazelnuts and serve.




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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