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GET AHEAD OF THE RACE…

If you’re looking for the secrets to get ahead with your health, then a little touch of Sunday prep (or mid week too) never goes astray. Setting aside the time  to make a few things there and there can set you up for some super meals and snacks for the week ahead.

BAKED CAULIFLOWER

  • Baked Cauliflower is truly delicious and so very simple to make. It can be thrown into salads, eaten with eggs or makes the perfect side. Cauliflower is a very good source of Vitamin C and manganese, two powerful antioxidants. Find our recipe for a simple baked cauliflower side here..

BAKED CAULIFLOWER CAPSICUM CUMIN AND CINNAMON

CABBAGE WRAPS

  • Need a new wrap for lunch this week? Look no further than the humble cabbage. Simply wash and tear the outer leaves off and wrap them around shredded chicken, herbs, hummus or whatever you have on hand and roll them up. Not only are they a great alternative to your everyday wrap but cabbage is an excellent source nutrients to support liver detoxification.

BOILED EGGS

  • Having a bowl of boiled eggs in the fridge makes creating a nourishing meal simple and snacks even simpler. Add them to salads, peel and eat them as if for an instant snack or smash them on top of Buckwheat Bread with some avo for a delicious meal. Our Buckwheat and Seed Bread recipe can be found here..

QUINOA

  • Quinoa has a bangin nutrition profile, is particularly high in protein, quality (gluten free) carbs and can be used diversely to make both savoury and sweet meals. Try popping it into muffins (sweet or savoury), breakfast porridge, salads, and our favourite recipe for the Autumn months is a Tomato Quinoa Risotto…find the recipe here.

TOMATO QUINOA RISOTTO LSLR

 

 

HEIRLOOM TOMATOES

  • Heirloom tomatoes are not only beautiful but make the perfect afternoon snack. Enjoy a few tomatoes when the hunger cravings hit or pop them in your kiddy wink’s lunchbox. Tomatoes are high in lycopene, a powerful antioxidant that can help to protect us from the effects of free radical damage.

PESTO

  • Pesto is a great way to use up any herbs that might be hanging about the fridge asking to be loved. Pesto adds a beautiful depth to meals and can be used tossed through quinoa, as a toast topper, to make green eggs or simply enjoyed as a dip with seed crackers. Find one of our favorite pesto recipes here.

IMG_6250 lslowres

BAKED SWEET POTATO CHIPS

  • To make sweet potato chips… scrub the potato clean and slice into chips, keeping the skin on to retain as many nutrients as possible. Arrange on a lined baking tray and toss with a little coconut/olive oil, salt and pepper. Bake in the oven at 200C for around 35-40 minutes. Mix things up a bit by adding paprika, chilli flakes or nutritional yeast flakes to create a cheesy taste.

BAKED CABBAGE

  • Baked cabbage is a fun little addition to any nourish bowl or side for a meal. Simply slice cabbge into 2 inch thick pieces and drizzle lightly with oil. Arrange on tray and bake for 25 minutes at 200C or until slightly crisped. Serve with a squeeze of fresh lemon juice, parsley and ground black pepper.

CARROT, BEETROOT AND GINGER JUICE

  • Need to up your vitamin intake? Juices will be your go to from here. When juicing aim to focus on vegetables only to ensure sugar intake (from naturally occurring fructose sugars in fruit and vegetables) is reduced and the force of vitamins, minerals and antioxidants in your day is increased. We love a bit of beetroot added to ours to supercharge the liver’s detox pathways.

PEAS

  • In the Brown Paper Kitchen peas are an essential ingredient for life. Simply blanch frozen peas briefly and keep stored in the fridge. We fry them up with eggs and spinach, add them to salads, puree them with some lemon zest and onion or add them to fritter batters.

BLANCHED GREEN BEANS

  • Want 3 quick ways with your humble bean? Ready steady…cook! Green beans make for delicious vegetable dippers with a super satisfying crunch. Sauté beans with garlic and top with crushed nuts and tahini. Blanch and add to nourish bowls to up the vitamin and fibre sources in your mix.

ZUCCHINI NOODLES

  • Zucchini noodles, aka zoodles, are a super swap for grain based pastas, as noodles in soup or to toss with a light dressing, poached chicken, herbs and greens for a heavenly zoodling lunch. There’s variety in every bite!

JA ZUCCH NOOD PESTO YOG FIVEAM NATURAL

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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