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  • Baked eggplant zucchini tomato and tahini yoghurt with a sweet
    5 days ago by brownpapernutrition Baked eggplant, zucchini, tomato and tahini yoghurt with a sweet potato bread, smoked trout, avo and some kimchi on the side. How I love to create, cook and eat. So excited to be sharing these recipes and the story I wrote, styled and shot for  @countryroad  on their blog to kick off the year. I know you'll love these recipes too - such amazing flavours. All gluten and dairy free. All 100% scrumptious. Cook with - hit the  @countryroad  live with us blog - lots of love, Jacq
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    4 days ago by brownpapernutrition GREEN PEA SPINACH AND MUNG BEAN CURRY : Aiming this year to do a series of recipes that use some ingredients from pantry and freezer only. Quick, easy, super tasty, not a cheat’s variation per se, but no excuses meals because the ingredients are there, ready and waiting for you in the freezer and pantry – you know what I’m saying? For the days you can’t be bothered to go to the shops, or have come from travel (my inspiration moment for this series), or maybe just want to budget your diet more, you know where I am coming from
  • HEALTHY MANGO MACADAMIA BAR  Its only 200 days in
    3 days ago by brownpapernutrition HEALTHY MANGO MACADAMIA BAR : It's only 200 days in a mango season - which seems like a lot, but when it's during the holiday time and all you can think about is mangoes, eating of mangoes and cooking with said mangoes the season seems to go far too quickly would you agree? So I made the most of the above mentioned seeing, eating and cooking with mangoes and whipped up a HEALTHY FROZEN MANGO MACADAMIA BAR. It's a bit of a Weiss Bar imposter... although I think the freshness of the fruit and the fact the white creamy stripey
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    19 hours ago by brownpapernutrition PLANT BASED: Made this scrumptious plant based nourish bowl this week and it's all I want to eat right now again! I used rocket, tomato, zucchini noodles, mint and sprouts as my fresh ingredients and then made all the flavours juicy and delicious with the toppers in my fridge and pantry. If you have some staples there to bring flavour into the meal then you can create deliciousness from the most basic ingredients on hand. My fun little taste boosters included: + kimchi + dukkah + olives + hemp butter - just made using hemp seeds and olive oil much
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    7 days ago by brownpapernutrition Believe I might be avoiding getting back into swing of reality by thinking, writing and doing all the baking of cookies. Living the summer holiday dream I say! Then I thought to myself I think it’s time to consolidate all my cookie recipes and see what new ones I can make this year – and so the avoidance continues… So my lovely friends on the blog are 9 OF THE BEST HEALTHY COOKIE RECIPES for you to get mixing and baking. I’d love your comments below on new flavours and what ingredients or dietary requirements you would like to see

VEGETARIAN COTTAGE PIE FOR MEAT FREE MONDAY

Made this beauty on my segment today on The Morning Show on 7. Scroll down and you can watch the segment too!

You will be missing out if this doesn’t hit your #meatfreemonday menu soon. Perfect warmer as the weather cools and the days are a little darker and charging all the best of nutrition into one dish. Think…

  • Cauliflower to support liver and metabolism
  • Lentils for vegetarian protein, iron and fibre
  • Tomatoes for powerful antioxidant lycopene
  • Nutritional yeast to boost the B12 factor where otherwise it may go amiss in plant based foods
  • Teff for that extra hit of protein, calcium and iron in the dish.

Ready?

VEGETARIAN COTTAGE PIE

GF : DF : SF : V

Serves 4

3 tablespoons extra virgin olive oil

1 brown onion, peeled and chopped

2 cloves garlic, peeled and sliced

2 carrots, ends trimmed and diced

2 stalks celery, diced

2x 400g tins brown lentils, rinsed and drained

1 tablespoon tomato paste

2 tablespoons flour (we used gluten free teff flour)

1x 400g tin chopped tomatoes

2 bay leaves

2 teaspoons dried oregano or parsley leaves

1 head cauliflower (approximately 500g florets)

sea salt and black pepper

Place a large frypan on medium heat, add 1 tablespoon olive oil, onion, garlic carrots and celery and saute for 6-8minutes. Add lentils, tomato paste, flour, chopped tomatoes, bay leaves, herbs and 1 tin full (350-400ml) of water. Season with sea salt and black pepper, bring to the boil, then reduce heat and simmer for 30 minutes. Whilst simmering, steam the cauliflower florets until soft, then mash or puree with remaining olive oil, sea salt and black pepper. Preheat oven to 200C. Once lentil filling is cooked, pour into a large pie dish (1.5-2L capacity) and top with cauliflower mash. Place in top of oven and cook for 20-25 minutes. Allow to cool and set for approximately 5 minutes and serve.

Want to watch me make it and chat nutrition? Click below!

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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