Food & Nutrition

Soups to keep you feeling full!

by (Dietitian and Sports Dietitian)

In the cooler months soups can be a great way to warm up. Here are some soup recipes that are high in protein so they’ll fill you up for longer.

Broccoli Soup:broccolisoup

Takes: 20 mins

Serves: 3

Ingredients

  • 1 clove of garlic
  • 2 sticks of celery
  • 400 g broccoli
  • ½ a bunch of fresh mint
  • olive oil
  • 1 litre salt-reduced chicken or vegetable stock
  • 500g reduced fat ricotta cheese

Method

Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli. Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.

Heat a splash of oil in a pan, then soften the garlic and celery for about 2 to 3 minutes, then add the broccoli and stock. Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.

Season and then crumble over the ricotta and scatter with the reserved mint leaves to serve.

Adapted from Jamieoliver.com

 

Lamb & Barley Soup:

Time: 1 hr 20 mins + overnight cooling

Serves: 6

Ingredients

  • 500g lamb off cuts (on the bone)
  • 1 carrot, chopped
  • 1 stalk celery, including the leaves, chopped
  • 1 potato, chopped
  • 1
… read more »

Marvellous Mushroom Recipes!

by (Dietitian and Sports Dietitian)


Marvellous Mushroom Recipes

Did you know that mushrooms contain vitamin D. Most vitamin D in our bodies is made in our skin when we go out into the sunlight but mushrooms are one of the few foods sources of vitamin D. Try out some of these mushroom recipes to get a little more vitamin D in your day.

 

Blasamic Glazed Mushrooms

Takes 10min

Serves 2

Ingredients

  • 2 cloves garlic, crushed
  • 1x 200g punnet sliced mushrooms
  • 2 tsp balsamic glaze
  • olive oil

Method

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the garlic and sliced mushrooms and cook, stirring regularly, until browned, 3-4 minutes. Add the balsamic glaze and cook, stirring, until coated, 1-2 minutes. Season to taste with salt and pepper. Serve over a lean steak or roast beef.

Adapted from hellofresh.com.au

 

Pesto Breakfast Mushrooms

Takes 25min

Serves 4

Ingredients

  • 250 g punnet cherry tomatoes, halved
  • 1 tbs balsamic vinegar
  • 4 large flat field or Portobello mushrooms
  • 1 tbs basil pesto
  • basil leaves, torn, to serve

Method

Preheat oven to 180°C (160°C fan forced). Place tomatoes on a tray lined with baking paper and drizzle with vinegar. Trim mushroom stems and … read more »

A day on a plate of a Dietitian

by (Dietitian and Sports Dietitian)

A day on a plate of a Dietitian

I work every day with people who are trying to change their eating to improve their health, feel more energy and manage hunger and cravings. I love to offer people time saving tips, places to look for recipes and ways to make sure their food is nutritious even if they’re in a hurry. This often makes people ask – what do you eat? So here it is! A day in the life of a dietitian (roughly).

I do want to preface this by saying that this diet is specific to me, I am a young(ish), 5’7” female who exercises for an hour most days. This diet is almost definitely not the right one for you but if you’d like to me to help you find what is you’re welcome to ask me.

7:30am wake up

I am not, I repeat NOT, a morning person. So I manage to pull myself out of bed each morning but I’m usually in a rush to get ready.

8:00am breakfast

Although I’m in such a rush I always make time for breakfast, albeit a quick one. My favourite breakfast is Greek yogurt, home-made stewed fruit and … read more »

Have FUN with fruit!

by (Dietitian and Sports Dietitian)

Have FUN with fruit!

Fruit is a great natural source of vitamins, fibre and energy. The Australian Guide to Healthy Eating recommends that most people eat 2 servings of fruit every day. Try out the recipes for some new and different ways to eat fruit.

Strawberry and Kiwifruit Popsicles

Strawberry and Kiwifruit popsiclesTakes 5min + freezing time

Makes 6

Ingredients

· 6 plastic cups + 6 popsicle sticks (or an icy pole mould)

· 250g strawberries, hulled and sliced

· 2 kiwifruit, peeled and chopped

· 1 ½ cups orange juice

Method

Drop strawberries and kiwi fruit into each disposable cup or icy pole mould. Pour orange juice over fruit, add a pop stick to each cup and freeze until set. Run under hot water to remove from cup or mould.

Adapted from livelighter.com.au

 

Frozen yogurt layer cake

Frozen yoghurt layer cake

Takes 15min

Serves 12-16

Ingredients

· 250 g strawberries

· 16 tablespoons natural yogurt

· 250 g banana

· 250 g raspberries

· 250 g blueberries

· 250g blackberries or cherries

Method

Line a loaf tin with cling film. In a blender or food processor, blitz the strawberries with 4 tablespoons of yogurt. Pour the fruit mixture into the tin and place in the … read more »

Healthy Eating on a Vegan Diet

by (Dietitian and Sports Dietitian)

Vegan DietPlant-based and vegan diets are becoming more and more popular each day. In fact, according to Google Trends, searches on the word ‘vegan’ have increased by almost 200% in the past 5 years. Some of the reasons are the rise in the awareness of animal welfare and the impact of our food on the environment but people are also ditching animal products as a way to improve their health.

The Benefits:

There is some research to show that vegan diets can reduce your risk of obesity, artery disease, high blood pressure, diabetes and some types of cancer. These benefits, however, depend on you having a well-balanced eating plan with enough nutrients.

The Risks:

As with any change in your eating habits it’s very easy to miss out on crucial vitamins and minerals when reducing the variety of foods that you eat. Meats, for example, are rich sources of protein, easily digestible iron and vitamin B12. Dairy products are also rich in vitamin B12 and contain high levels of calcium.

The side-effects of not getting enough nutrition when eating vegan could be:

  • Fatigue
  • Weight loss
  • Heart palpitations
  • Shortness of breath
  • Vision loss
  • Dizziness
  • Depression
  • Memory loss
  • Tingling in hands and feet
… read more »

Magnesium- what is it and how can I get enough in my diet?

by (Dietitian and Sports Dietitian)

What is Magnesium?

  • Magnesium is a mineral that you need every day for good health.
  • Magnesium helps you take energy from food and make new proteins.
  • It is also an important part of your bones, and helps keep your muscles and nerves healthy.
  • Some people find that magnesium-rich foods or supplements help to reduce their cramping and muscle soreness.

  • The best sources of magnesium are legumes, nuts, seeds, fish and whole grains.

 

How much Magnesium should I aim for?

Daily target

Men 19-30yrs

330mg

Men 30+yrs

350mg

Women 19-30yrs

255mg

Women 30+yrs

265mg

** Magnesium from supplements should not exceed 350 mg per day. It is safe to consume more than your daily magnesium needs from food.

 

How can I get enough Magnesium without taking supplements?

The following table shows you which foods are good sources of Magnesium.

Food

Serving size

Magnesium (mg)

All bran

30g

83

 

Almonds

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1⁄4 cup

 

123

 

Banana

 

1 med

 

25

 

Brazil nuts

 page2image18416

1⁄4 cup

 

116

Brown rice

 

1 cup

page2image23672

86

Cashews

1⁄4 cup

83

 

Dark chocolate

 page2image29200

40g

 

48

Firm tofu

 

150g

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112

Greek yogurt

175g

28

Hazelnuts

 page2image39864

1⁄4 cup

53

Kale, cooked

… read more »

Diet Culture and Kids.

by (Dietitian and Sports Dietitian)

 

Cassandra Stuchbery, Dietitan.

How ‘dieting’ might be affecting your kids.

The phrase ‘diet culture’ has been gaining a lot of interest in the past few years. It’s used to describe any words, phrases, products or activities that encourage eating according to strict rules. Here are some signs that you might be a part of ‘diet culture’:

  • You use words like ‘good’ and ‘bad’ to describe foods (apart from milk that’s gone bad for example)
  • You follow a set of rules when you eat eg. Not eating after 8pm, not eating bread, only having low fat foods
  • You are avoiding a certain food group to try to lose weight eg. Keto, paleo, vegan
  • The way you eat tends to get in the way of your social life or family life (maybe you’re cooking separate dinners, can’t eat out etc.)

The problem with this kind of thinking is that it teaches us to ignore our internal body signals. At the end of the day even the smartest people in the world can’t know what your body needs better than you (the person walking around in it!). Kids have an amazing innate sense of hunger and fullness which guides them in how much to eat … read more »

Recipes for the sweet tooth

by (Dietitian and Sports Dietitian)

Coconut Lime Raspberry Chia Pudding

Serves 2

Ingredients:

  • 1 cup raspberries
  • 1/2 cup tinned lite coconut milk
  • 1/2 cup unsweetened almond milk or other milk
  • 2 tbsp chia seeds
  • 1 tbsp sweetened shredded coconut
  • 1 tsp of sweetener (try stevia, honey or maple syrup)
  • 1 tsp lime juice
  • 1 tsp lime zest

Directions:

Combine half the raspberries and the remaining ingredients in a large container. Mix well and close container. Refrigerate overnight or at least 5-6 hours.

Divide into 2 bowls or glass dishes, top with remaining berries and serve. Enjoy!

From skinnytaste.com and endorsed by our in house dietitian Cassandra

DELIGHTFULLY BAKED APPLES

TOTAL TIME: 30 minutes Serves 4

INGREDIENTS:

  • 2 large apples, cut in half
  • 2 tbsp butter, melted
  • 2 tbsp brown sugar, unpacked
  • 2 tbsp plain or gluten-free flour
  • 4 tbsp quick oats
  • pinch of cinnamon

DIRECTIONS:

  1. Preheat oven to 180ºC.
  2. Cut apples in half and remove core and seeds with a small pairing knife or spoon.
  3. In a small bowl combine butter, brown sugar, flour, oats and cinnamon. Spoon on top of the apple halves and sprinkle with cinnamon.
  4. Place on a baking tray and bake in the oven for 30 minutes.
  5. Serve warm

From skinnytaste.com … read more »

Healthy Breakfast Options

by (Dietitian and Sports Dietitian)

Looking for something yummy to mix up your breakfast routine but also want something healthy? We have you covered with these dietitian endorsed recipes below.

AVOCADO TOAST WITH LEMON AND KALE

TOTAL TIME: 15 minutes Serves 2-4

INGREDIENTS:Healthy Breakfast Avo Toast

  • 1 cup shredded kale (no stems)
  • 1/2 lemon
  • 1 teaspoon olive oil
  • 4 slices multigrain bread
  • 1 small avocado
  • 1/8 teaspoon cumin
  • 4 thin slices radish (optional)
  • 1 teaspoon chia seeds

DIRECTIONS:

  1. In a bowl combine the kale, olive oil and juice of 1/4 lemon.
  2. Massage with your hands for about 1 minute, until the kale softens.
  3. Slice the avocado in half, reserving 1/2 of one avocado for thin slices. Scoop the rest into a small bowl and mash gently with a fork. Season with salt, black pepper and juice from 1/4 of a lemon.
  4. Toast the slices of multigrain bread.
  5. Spread the avocado mash across the toasted bread, top with slices and sprinkle with cumin (more lemon juice if desired).
  6. Top each with the massaged kale, radish and chia, finish with pinch salt and black pepper to taste.

Recipe from skinnytaste.com and endorsed by our dietitian Cass

 

Skinny Green Tropical Smoothie
Serves 2

Ingredients:Healthy Breakfast Green Smoothie

  • 3/4 cup lite coconut milk
  • ¾ cup
… read more »

Winter Warming Recipes

by (Dietitian and Sports Dietitian)

Looking for that comfort food to warm you up on a cold winters night but also something that is nutritious and healthy? Try our Winter Warming Recipes that are dietitian endorsed!

Goulash soup

Serves 4-6 Cooks in 3h

Ingredients

  • 250 g onions
  • 2 cloves of garlic
  • 1 green capsicum
  • 2 tomatoes
  • a few sprigs of fresh marjoram or oregano
  • extra virgin olive oil
  • 500 g beef shin or rump, cut into small cubes
  • 1 tablespoon paprika
  • 1½ litres stock
  • ½ tablespoon caraway seeds
  • red wine vinegar
  • 1 tablespoon tomato purée
  • 200 g potatoes

Method

  1. Peel and slice the onions, peel and crush the garlic, and deseed and dice the capsicum. Finely chop the tomatoes. Pick and finely chop the marjoram.
  2. Add a good splash of oil to a large pan and gently sauté the onions, garlic and capsicum until softened.
  3. Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
  4. Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
  5. Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season
… read more »