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  • PEANUT BUTTER POPCORN BARS  treats done right Made 400
    6 days ago by brownpapernutrition PEANUT BUTTER POPCORN BARS = treats done right Made 400 of these yesterday to share with the peeps at the  @tasteofsydney  with my  @picspeanutbutter  fam, they were an absolute hit! Love seeing people’s faces light up, ESPECIALLY when they realise how easy they are - 3 ingredients, 5 minutes, in the freezer, done! Recipe below my fellow pb lovers. Have a fabbbbbulous weekend! Much love, Jacq PEANUT BUTTER POPCORN BARS Makes 16 GF : DF : VEGAN (OPT) 4 cups cooked popcorn (approx 2 tablespoons kernels) 3/4 cup smooth  @picspeanutbutter  1/4 cup honey OR 1/3 cup rice malt syrup Place
  • This was my plane food the other day Maybe its
    1 day ago by brownpapernutrition This was my plane food the other day. Maybe it’s a bit nerdy to pack a lunch box and raw snacks, but I can’t bear the thought of being caught out at the airport, on the plane or touching down and being hungry, sooooo I go prepared. Plane and airport food has come a long way yes but it ain’t gonna change to uber healthy for, well, ever most likely so if being a health nerd is my only option then I am totally down with that. Plus food, and certainly a grown woman with a byo lunch box on
  • PEANUT BUTTER CHOCOLATE  Id say treat yoself cos its
    2 days ago by brownpapernutrition PEANUT BUTTER CHOCOLATE : I’d say treat yoself cos it's Tuesday but you don't really need to save a weekday treat for a Tuesday or wait until the weekend to blow out your healthy eating for the week either. Eat intuitively my lovely friends. Listen to your body, when you feel like something e.g treat, ice cream, chocolate, eat and enjoy it mindfully instead of starving yourself of x and then overdoing/bingeing on it when you finally give in. I have lots of different treats in our fridge and freezer, I don't feel tempted to eat them all the time,
  • MUSHROOM PIZZAS  SCRUMPTIOUS took about 5 minutes prep and
    6 hours ago by brownpapernutrition MUSHROOM PIZZAS = SCRUMPTIOUS, took about 5 minutes prep and 15 minutes in the oven, plus if you have left overs (unlikely as too yummy) you could chop them up and whack them into a pasta mmmm mmmmmm. Simple steps below for you and if you tune into my insta-stories and on the COOKING highlights reel thing I am doing heaps of kitchen how-tos for you. (Think it's my way of blogging right now as I haven't been doing much of that otherwise, other things happening - wont' be forever though!) MUSHROOMS PIZZAS 12 flat mushrooms, stalks removed 1/4 cup
  • For my little pasta lover  Jet and all the
    3 days ago by brownpapernutrition For my little pasta lover - Jet and all the pasta lovers in my life aka basically everyone. This RAINBOW PASTA is too easy not to make, and the lovely quinoa rice (gluten free) rainbow pasta shapes make it all the lovelier. Beautifully balanced in macronutrients and flavour, and ace because whilst you can eat it hot it’s also absolutely yummo as a pasta salad served cold. Been a feature in lunchboxes for us too, as a change to sambos and other more picky / small food type items. HOW PRETTY IS IT THOUGH? recipe just below for you, can

CARROT SPICE PORRIDGE

With the winter soon upon us, breakfast calls for more warming foods, and a Carrot Spice Porridge will tick the boxes to do it. With spices such as cinnamon to level blood sugars throughout the day,  ginger to gently warm the body and improve circulation, with gentle flavours of almond milk and a good dose of fibre from oats. The winner of this porridge however is the addition of grated carrot in the mix to create more texture, flavour and boost nutrition with a good hit of beta-carotenes, the powerful antioxidants we find in carrots. You can make this full serve and save a portion to warm again later in the week should you wish.

CARROT SPICE PORRIDGE

Serves 2

GF : DF : SF : VEGAN

2/3 cup quinoa flakes or rolled oats

2/3 cup almond milk

2/3 cup water

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 carrot, grated

1/4 cup raisins, sultanas or currants

1/4 cup walnuts, roughly chopped

2 teaspoons rice malt syrup

Place rolled oats or quinoa in a small saucepan with almond milk, water and spices, bring to a simmer, covered, on medium heat. Remove lid, add carrot, raisins (or choice of dried fruit), and rice malt and cook a further 4-5 minutes. Remove from pan and serve with crushed walnuts.

 

 

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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