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  • The only love I have for winter is for soups
    4 days ago by brownpapernutrition The only love I have for winter is for soups, eggs however, I love year round! Popped these foodie loves into a delicious wintery dish – THAI ZUCCHINI EGG LAKSA – which is ticking ALL the boxes for flavour, nutrition, protein punch, plus it’s satisfying but you feel light after eating – winning!!! Recipe now up on the blog!  @australianeggs   #winterwarmers   #australianeggs   #sp 
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    4 days ago by brownpapernutrition Good morning from the Snowy Mountains!!! ⛰ Currently road tripping but after the 430am start we be there sooooon! ☕️ So excited to get on the mountain again and see my little man on a snow board for the first time. Meeting our fam there, be so rad to have that time together, ski our lil hearts out and eat big yummy meals at the end of the day before doing it all over again yewwwww. Packed some of the meals from  @brownpapereats  for us all too. Gah so excited !!!!! Have an awesome day y’all!!!!! Love Jacq
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    7 hours ago by brownpapernutrition High up on the fave cookies list of all time!!! Rosemary almond and chocolate - best combo Take about 5 minutes to whip together with simple ingredients on hand, taste amaaaaaazing Vegan, gluten free and the best lil treat - one of my pregnant besties devoured most of the batch I took over for a cuppa the other day so if not make them just for you make them for someone else and pass on a lil home cooked lovin. I posted this recipe a few back but will do so again in the comments below. Much love from the
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    3 days ago by brownpapernutrition Oat and coconut loaf from the loaf queen herself loooooove this recipe it kind of reminds me of an Anzac Biscuit in a loaf??? Try! I’ve popped the recipe up - link in my bio. Love from the Snowy Mountains! Jacq xx
  • When the peeps say MORE MEXICAN we deliver legit but
    2 days ago by brownpapernutrition When the peeps say MORE MEXICAN we deliver, legit, but to your doorstep!!!!  @brownpapereats  Orders close tonight for our delivery next Tuesday, now delivering to Sydney CBD!!! ON THE MENU THIS WEEK: HEAVENLY LENTIL LASAGNE (VEGETARIAN) CHICKPEA FELAFEL BALLS WITH BROCCOLI RICE AND TAHINI YOGHURT (VEGETARIAN ) THAI SWEET POTATO CURRY (VEGAN) ROAST PUMPKIN AND BLACK BEAN CHILLI NACHOS (VEGAN) CAULIFLOWER AND ROSEMARY FRITTATA (VEGETARIAN) MEXICAN SOUP (VEGAN) VEGAN RAINBOW LASAGNE (VEGAN) PUMPKIN AND BASIL FRITTATA (VEGETARIAN) TOMATO AND CARROT SOUP (VEGAN) Order via www.brownpapereats.com can’t wait to nourish you!!!

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.

2 Comments
  • Amazing! Quick and easy, healthy and delicious. Thanks Brown Paper Bag.

    March 14, 2017 at 6:27 am
  • diane
    Reply

    in the nutritional paragraph at the top you say ‘nutritional yeast’ – but there isn’t any shown in the ingredients or the method, so?

    March 16, 2017 at 2:35 am

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