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  • BERRY BANANA CRUMBLE MUESLI BARS I think like all parents
    6 days ago by brownpapernutrition BERRY BANANA CRUMBLE MUESLI BARS... I think like all parents I’m constantly searching for new, delicious and nourishing treats to pop in the school (and my...) lunchbox and these BERRY BANANA CRUMBLE MUESLI BARS totally hit the spot. They’re a great source of protein with both eggs and quinoa flakes in the mix, the yummiest balance of sweet from fruits and some honey or maple, and rich in fibre and healthy fats from a mix of seeds, coconut flakes and olive oil. I’ve popped some options for ingredient swaps in the recipe if you don’t have these on hand too.
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  • I often share Jets lunchbox on my stories and get
    1 day ago by brownpapernutrition I often share Jet’s lunchbox on my stories and get such amazing feedback and thanks from parents so if you need inspiration (don’t we all?!?!?) then have a look on my stories reel under LUNCHBOX. This was Jet’s lunchbox today - simple ingredients made delicious and abundant in quality nutrition to keep up with his growing body and insatiable lil dude appetite! I aim to get veggies in at recess, lunch and crunch and sip, the majority of Australian children don’t eat the recommend intake of vegetables, so incorporating them in just small doses is a great way of conquering
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    3 days ago by brownpapernutrition Found my meal prep groove today well and truly... planning for minimal grocery shopping this week so I grabbed the few veggies left in fridge and reached deep into the pantry and freezer to create all this. Bit of fun! Ok here goes: Chai spice Almond macadamia cookies Green veggie soup seed snaps dhal tuna pasta sauce peanut butter chocolate muesli bars homemade chai spice mix to warm up mid arvo during the week some mini choc cookies using the leftover almond meal, cacao nibs maple olive oil and an egg - I didn’t record the choc cookie recipe but
  • Gut lovin immune boosting EAT YO GREENS SOUP with delisssshhhh
    3 hours ago by brownpapernutrition Gut lovin, immune boosting EAT YO GREENS SOUP with delisssshhhh garlic sour dough croutons and a bangin side of 5 HEALTH HACKS TO BEAT COLDS AND FLU this season now on the blog. Been tucking into this all week for lunch with  @remedydrinks  Ginger Lemon booch - one of the originals flaves I ever tried and still love it so much!!!! Bring on those organic acids in the booch baby - SO beneficial for your gut. Remember the gut houses your immune system so you MUST look after it if you want to stay in top notch over the winter

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 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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