Trusted guidance and coaching for you to optimize your nutrition and feel your best.

Meet Jacqueline

Accredited Nutritionist, author, founder of Brown Paper Nutrition and mum of 3. I love breaking down complex nutrition science into simple strategies for you to improve your nutrition, health and well being. I’m here to support you as you build a healthy relationship with food and your body for life.

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4 step program to help you fall pregnant

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P*SS OFF PMS Program

P*SS OFF PMS Program

$39.99

Health on a Budget Recipe E-Book

Health on a Budget Recipe E-Book

$13.99

Plant Based Iron Rich Meal Plan

Plant Based Iron Rich Meal Plan

$25

Iron Rich Meal Plan…for Meaties

Iron Rich Meal Plan…for Meaties

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We’ll be moving to plums and figs soon with Autu

We’ll be moving to plums and figs soon with Autumn here but for now here’s a way to enjoy the end of season nectarines 🍑 Combined with quinoa and chickpeas for protein and that juicy contrast of sweet and salty with halloumi I think this is one of the best salad tributes to stone fruit. If you don’t have or like radicchio then use rocket or bitter endive. Also welcome to swap nectarines for whatever lovely ripe stone fruit are lingering in the fruit bowl. Recipe below.

HALOUMI NECTARINE QUINOA + TURMERIC CHICKPEAS
Serves 4-6 as a side
1/2 cup dried quinoa
3 ripe, medium size nectarines, sliced in 8ths
225g haloumi, cut 1cm thick
1x 400tin BPA free chickpeas
1.5 tsp ground turmeric
1tsp honey + extra for drizzle
1 cup loosely packed basil leaves
1 small head radicchio, leaves roughly torn
2 tbsp caramelised onion
Extra virgin olive oil
1/2 lemon
Sea salt + Black pepper

Rinse and drain quinoa and cook to packet instruction. Heat a large frying pan on medium to high heat. Add 1tbsp extra virgin olive oil, then cook the nectarines 2 minutes on each side. Whilst nectarines cook, add chickpeas honey and turmeric to a bowl with a pinch of salt and mix. Once nectarines are cooked, pop on a plate, wipe the pan clean, add 1 tsp olive oil and add chickpeas to the pan, cook for 5 min tossing frequently. Remove from pan, wipe clean, add 1/2 tsp olive oil followed by haloumi and sear until golden on each side (around 1-2 min). Lay torn radicchio leaves on a serving plate, top with quinoa, grilled nectarine, haloumi, basil leaves and caramelised onion. Squeeze lemon and drizzle honey over the top (you can also pre whisk some into a dressing) Season well with sea salt and black pepper and enjoy!

Finding nutritious snacks ready to go, that kids w

Finding nutritious snacks ready to go, that kids will actually eat is the bane of many parents existence. These are our fave pantry snacks. We have lots of fruit and veggie and some baked options, yoghurt / cheese / dip outside of these too.

Snack time list:
🌱 Seaweed : great source of iodine to support healthy thyroid and metabolism, Australian soils are deplete in iodine and most people don’t consume much, if any, in their day. This one ticks boxes for us, I know seaweed is personal preference but when they’re young sometimes they know no different? @ceresorganicsau
☀️ Toasted chickpeas or fava beans. Easy protein and choline source for growth, brain function and to stabilise appetite. Kids usually eat fruit with these. You need some protein or fat with fruit otherwise you may find you/ kids remain hungry. @thehappysnackcompany
🌱 Pumpkin seed snacks which 4/5 of the family love. Pepitas / pumpkin seed are a great source of plant based zinc for immune function, cell growth, wound healing, protein and DNA synthesis. Zinc plays a role in literally hundreds of different biochemical pathways in the body - eat it 💪🏻 @munchmesnack
☀️ Salt and vinegar rice crackers - hit the cravings for everyone, with an easily digestible grain. Good source of carbs. I try to team these with some veggie sticks and a piece of cheese when possible. @sunrice
🌱 Brown rice chips made with whole grains, slow burning fuel, better for longer lasting energy. If I am home these served up with hummus or guac 🥑
☀️ Maple crunch - fun food! Bit of sweet, bite size for little fingers and keeps them entertained for a little while. Made with rice, sorghum and corn flour @freedomfoods
🌱 Fruit straps for sweet treats and when we are out of fruit / on the go (read: need to hustle out the door!) I’ll be honest I find the muesli bar isle of the supermarket as overwhelming as you probably do! There is SO MUCH, and so much junk. Outside of these I’d also grab @carmanskitchen muesli bars but we had some at home already.
🌱 we always check in on my bake mixes too @mt_elephant because they’re a SUPER OPTION when you have 5 min to throw the in the bowl and 15 min to let them bake!

Delicious treat for the week ahead. COCONUT TOP DE

Delicious treat for the week ahead. COCONUT TOP DECK 🤤 🤤 🤤 I ate a lot of these post partum whilst breastfeeding 🤱🏻 and it kept me SO SATISFIED because they’re rich in fats but low in sugar. Goodie for anyone for an afternoon snack to tame your appetite and energy so you’re not inhaling dinner 😜

You’ll see I also added some collagen powder in these but that’s up to you, you could easily add protein powder too. I made a double batch so I had some to come home to. 😉 Make and tag @brownpapernutrition if you do!

COCONUT TOP DECK
Makes 24-26 pieces

Gluten free : Dairy Free : Vegan (opt)

1/2 cup cashews
3/4 cups shredded or desiccated coconut
85g coconut butter, warmed so it’s a bit runny (not oil)
1 tablespoon vanilla extract
3/4 cup coconut cream
1/4 cup maple or rice malt syrup

Blend all the above together, then split in 2 portions. It’s fine to have a few chunky bits of nuts still - texture! Press the Vanilla Layer into the base of a loaf tin lined with greaseproof paper. In the other portion add about 2-3 tablespoons raw cacao powder, 1/2 cinnamon and about another 1 tablespoon rice malt syrup / maple and mix together. Press over the top of the vanilla layer then place in freezer to set! (If adding collagen or protein powder just stir through or pop in food processor, it dissolves so no biggie on timing)

I was going back through photos and came across th

I was going back through photos and came across this from one of my beautiful friend’s 40th party. Probably the most epic dessert you’ll eat in Sydney. Layers of different textures and flavours, a bit like you’re at Willy Wonka Chocolate Factory, but carefully and artfully created by the incredible team at @sakerestaurant - highly recommend. The whole menu was insane, finishing with this 💥

⭐️ 4 delicious ways to enjoy my wholesome Haze

⭐️ 4 delicious ways to enjoy my wholesome Hazelnut Bread. 🍞 Plus bonus extras - sneaky ways you can bump up nutrients on a sandwich / toast scenario. I always toast the hazelnut bread because once I make it I usually slice and freeze or refrigerate it #giftthatkeepsongiving 🍞
1. With coyo or greek yoghurt and fresh seasonal fruit plus maple or cinnamon. If you are a bit of a jam on toast lover I think this combo is the bomb with the super sweet stone fruit and also increase fibre and fruit intake for your day. I like butter, but there are plenty of healthy fats within the loaf so yoghurt is a yum creamy way to change things up with bonus live cultures.
2. With smashed avocado, eggs, salsa, hemp seeds and 💰 💰 💰 iodised sea salt and herbs. SUCH a goodie. Iodised sea salt adds valuable iodine to support thyroid into the diet where iodine is often lacking. Heaps of healthy fats, antioxidants, protein and micronutrients.
3. With cottage cheese and tomato plus a seaweed sprinkle. Cottage cheese is high protein but low saturated fat, calcium rich so actually a really convenient way to tick a lot of boxes. Tomatoes 🍅 rich in vitamin c, seaweed sprinkle offers iodine via seaweed once again. This is one of my fast go to lunches whether on this loaf, sourdough, or a wrap etc
4. With smoked salmon, avocado, sauerkraut and juicy caper berries. Smoked salmon gives us more protein in the toast, avocado for vitamin E, fibre and fats, kraut 👋 👋 fermented foods and live cultures with a nice little tangy contrast to the salmon and avocado 🥑 and caper berries because i luff them but you can use capers or none!
🍞 Hazelnut Bread recipe is on the blog or a few reels back. Go forth and enjoy friends!

Earlier in the week topping up the cup with an oce

Earlier in the week topping up the cup with an ocean swim vs today 6am admission ready for total hip replacement. ✌🏻 I’ve worked a lot on forgiving myself this past 18 months or so since I was diagnosed with osteo-arthritis. For so long I thought I had done something wrong, that I had created this, when actually something was just missed when I was a baby and this predicament was inevitable at some stage for me. I’ve had a good life in these hips of mine, they’ve taken me great places and helped me support 3 beautiful babies, but we’re saying goodbye today. I’m nervous, but it’s time. It’s time to farewell these old hips and welcome a fresh lifetime with my new ones. See you on the other side ✌🏻