My Day On A Plate: Jacqueline Alwill
Jacqueline Alwill is a mum, qualified nutritionist and owner of The Brown Paper Bag, which encompasses wholefoods catering, workshops and individualized nutritional medicine treatment. Jacqueline believes that living optimally is about finding a flow that works for your lifestyle on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished. You’ll see Jacqueline’s contributions on health in publications such as RUSSH, Marie Claire, Sporteluxe, Cleo, Beauticate amidst appearance on The Project and Mornings. We were lucky enough to find out what Jacqueline eats on her day-to-day plate...
A day in the life isn’t the same day in day out which is what I love most about my work. I’m lucky to have that. I rise at 5am and meditate for 20minutes then have a kick of lemon in warm water followed by a green tea. I’ll do some writing or plan my day before my little boy, Jet, wakes up.
for us can be anything that strikes our fancy for the day, such as vege omelettes, home made granola with organic yoghurt, smoothies, quinoa porridge, baked eggs or a slice of Buckwheat Seed Bread with chia jam or nut butter. After breakfast we’re ready for school and out the door.
After school drop off I’ll do some training which can be anything from a soft sand run at Bondi, weights or circuit training, then I’m into seeing nutrition clients, meeting with some of the great brands I work with, writing articles and recipes or workshops. A good energy snack is required to get through my day and at the moment the winner is an Almond Milk Hot Chocolate with a small handful of nuts.
is so incredibly varied and usually whatever is flowing from the events we are producing food for or recipes being tested. However, it’s usually bursting with vegetables and a good portion of protein such as salmon, trout, chicken or eggs if we’ve not had them at breakfast. I love steamed vegetables at this time of year with really good olive oil, celtic salt, black pepper and lemon. Nourish bowls as we love to call them are pretty popular too and usually come as a result of leftovers. Lots of different tasters all in one bowl means lots of great nutrition in your meal!
By mid afternoon
I’m usually out and about and need snacks which I can take on the run so vege sticks with hummus, smoothie or a piece of poached chicken wrapped in bok choy with herbs are my go tos. If I’ve not had nuts mid morning I’ll have a small handful of almond, brazil and cashew nut mix or a piece of Raw Sesame Coconut Fudge as these give my body great proteins and fats to stabilize my hunger until dinner time.
During the cooler months we aim for a warming dinner, which has either been slow cooked, roasted, steamed or poached. Lamb shoulder is an absolute winner in our house and we’ll often have friends over to share it with us. Otherwise our quick meals might be steamed fish or miso glazed salmon with raw or lightly steamed vegetables. Delicious.
My little man loves a little dessert of course so it might be one of the fruit popsicles we make with lots of superfoods (camu, beetroot powder, acai) or some of our favourite Coconut Banana Bread.
By 7.30 Jet is in bed so our dinner is generally pretty early. If I feel a bit peckish after he’s in bed then a small serving of greek yoghurt with some chia and linseeds hits the spot and a herbal tea before bed, usually peppermint or passionflower to ease into sleep.
BANANA COCONUT BREAD
SUGAR : DAIRY : GLUTEN FREE
- 8 dates, seeded and chopped
- 3 bananas, mashed
- 4 eggs
- 1tsp vanilla
- 1/2 cup coconut oil, melted
- 1tsp bicarb soda
- 1 cup shredded coconut
- 1 cup brown rice flour
- Preheat oven to 180
- in a medium sized bowl mix melted coconut oil with vanilla, eggs, bananas, dates and bicarb before adding coconut and brown rice flour
- place mix into a lined loaf tin + bake approximately 45-60min or test the middle with a skewer + if comes out clean remove from oven + allow to cool in pan for 10min
- eat eat eat!!!! this doesn’t require any extra trimmings although if you wanted indulgence as a dessert you could add a scoop of cacao coconut ice cream
- experiment with keeping this out of the fridge during cooler months. In warmer climates it’s best kept in the fridge due to the lack of refined sugars + a natural fermentation of the fruits