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  • 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,
  • 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
  • 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
  • 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
  • MUSHROOM PIZZAS  SCRUMPTIOUS took about 5 minutes prep and
    6 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

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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