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  • 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
  • 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
    5 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
  • 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 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

HEALTHY PUMPKIN PIE

So, I’m evidently not American and Thanksgiving isn’t my celebration (we’re excitedly awaiting arrival of the big man with the white beard and red suit in our home…) but I was asked to produce a pumpkin pie of late and it is admittedly really delicious, so best this one be shared with you.

One other thing I am most definitely not, is a baker. But, I’ve figured out some super simple ways to do pastry and this pumpkin pie is testament to that. A lot of traditional recipes call for blind baking and the pastry can be really tricky with keeping the butter short etc, so I stick to things I feel I can do with ease rather than cursing my way through the experience. Anyone else get like that? Takes ALL the fun out of cooking indeed.

The crust is essentially nuts, seeds (quinoa flakes you say? Yep… quinoa is a seed) and fruit with some coconut oil to provide the extra binding. I am completely in love with using oats and quinoa flakes in my pastries/tarts/pies at the moment because they give it oomph in texture flavour and nutrition. Whilst the recipe calls for baking if for any reason you were without le oven, you could easily pop this on in the freezer to set and then pour in the filling, set in the fridge for a couple of hours and then serve.

For now – tuck in…

PUMPKIN PIE WITH QUINOA CRUST

GF : DF : SF

Serves 10

CRUST:

1/3 cup (100g) medjool dates, seeds removed

1/3 cup (85g) dry figs

1 cup (80g) quinoa flakes

1/2 cup (70g) walnuts

1/2 teaspoon cinnamon

pinch sea salt

3 tablespoons coconut oil, melted

FILLING:

1 cup pumpkin puree

1 cup coconut cream

3/4 cup maple syrup

1/2 cup coconut oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

pinch sea salt

1 teaspoon ground turmeric

1/2 cup chopped pecans

Optional: ground cinnamon or cacao nibs to sprinkle over the top before serving

For the crust.

Preheat oven to 180C. Combine all ingredients in a food processor and blitz until it becomes a crumb. Press into a 25cm diameter tart tin with removable base, prick tart crust with a skewer a few times and bake for 20 minutes at 180C. Allow to cool completely before adding filling.

For the filling:

Combine all ingredients in the bowl of a mixer or large bowl and whisk to combine well. Pour into cooked and cooled tart crust, then set in fridge for 2 hours. Sprinkle chopped pecans over the top of the tart before serving.

Store in fridge up to 1 week.

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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