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  • How are you 13 weeks already?!?!?! How have I not
    5 days ago by brownpapernutrition How are you 13 weeks already?!?!?! How have I not slept in that long yet still stand up hahahahahha - love you miss Elke my littlest duckling  #13weeksold   @boden_clothing 
  • BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  Legit
    4 days ago by brownpapernutrition BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH : Legit lived on this number for about 4 days recently. It absolutely saved me on the days of mania with homeschool and baby. Enjoyed as it was, with some extra seeds snaps or a piece of sourdough some days and others with (pre) boiled eggs too. Delicious way to pack plenty of greens, fibre, plant protein and healthy fats into one. Recipe now up on the blog! Happy Sunday y'all! Jacq  #plantbasedrecipes 
  • Im a big believer that food can be your medicine
    2 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients
  • Double tap for a piece of my yum COFFEE DATE
    3 days ago by brownpapernutrition Double tap for a piece of my yum COFFEE DATE AND WALNUT SLICE!!!! It’s plant based, gluten free and made with decaf coffee so I am not climbing the walls after Going to pop the recipe below for you, also FYI do not be popping little cacao nibs on top as I evidently did, as it looks crap, so I ended up dressing the with cacao and then thought oh my god you freakin genius it’s like a cappuccinoooooooo!!!  #ineedtogetoutmore  ok time for recipe!! COFFEE DATE WALNUT SLICE Soak 1 cup pitted medjool dates in 3/4 cup STRONG decaf (you
  • Basic but beautiful quality ingredients and yummy big flavours in
    1 day ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY

Cacao hazelnut risotto with quinoa

Risottos aren’t only a lunch or dinner kind of meal they can absolutely be a dessert or breakfast! I’ve combined my go-to protein charged grain, quinoa, with the creaminess of coconut milk, bitter but delicious raw cacao and sweet spice cinnamon in this risotto to give it a sweet edge without the heavy sugar load....

Savoury gluten free pumpkin bread

Beautiful pumpkins in season at present which has lead to an abundance of meals utilising this divine veg. I roasted our recent pumpkin from our delivery in different ways (with skin, without skin, smaller chunks and larger wedges) so I felt inspired to use it creatively and popped some into soup, some in crepes, some...

Curried pumpkin chickpea wraps

These scrumptious Curried Pumpkin Chickpea Wraps are a tribute to my mum’s favourites, curried eggs, with a twist. The sweetness of the pumpkin and creaminess of the chickpeas and yoghurt works beautifully with the spicy nature of the curry mix. A winning recipe for healthy light and delicious nourishing lunches. CURRIED PUMPKIN CHICKPEA WRAPS Serves 4 Gluten...

Mung bean cucumber salad

Tastiest Mung Bean and Cucumber Salad feature in this bowl - I made with cooked mung beans which I also used in my delicious Mung Bean Pea and Spinach Curry (SO GREEN! Recipe on the blog - it's deeeelish too) so when there are some cooked and ready they go in all sorts of dishes!...

Cauliflower fennel risotto

Risotto is like comfort food to me. It’s warm, soft, a little bit creamy, deliciously flavoured and once you’ve got a basic risotto recipe you really can work in any other flavours you like. I’ve created this risotto with two of my favourite vegetables, cauliflower and fennel, plus a gentle citrus twist from lemon thyme....

Oven baked asian mushroom barley risotto with edamame

Been quite consumed by mushrooms and their powerful nutrient qualities of late, having written a lengthy article for my submission for Well Being mag and whilst immersing myself in all of their wonderful properties I was prompted to cook a delicious asian inspired risotto using some barley on the shelf of my pantry. I imagine...

Carrot Chickpea Sausage Rolls

If ever there was a saviour to balance the sweet at a party or perhaps on a long weekend at home with too much chocolate then a vego sausage roll is it! I’ve swapped the traditional meat base of the sausage roll here and pumped up the nutrition and flavour with carrots, chickpeas and feta...