Holly Frail
B.Sc. (Hons)
Grad. Dip. Nutr. Diet.
A.P.D.
Mob. 0412 982 462

Kerry Leech
B.Sc.
Grad. Dip. Dietetics
A.P.D
Mob: 0412 234 572

Lauren Nugent
B Hlth.Sci. (Nut & Diet)
(Hons), A.P.D.
Mob: 0411 741 059

Peta Carige
B Hlth Sci (Nut & Diet)A.P.D
B Applied Sci (HMS)
Mob: 0421 467 821

Joseph Spelta
B Hlth Sci (Nut & Diet) A.P.D.
B Applied Sci (HMS) A.E.P
Mob: 0402 843 955

Peita Stanfield
B Hlth Sci (Nut & Diet)
(Hons), A.P.D.
B Applied Sci (HMS) (Hons)
Mob: 0422 229 031

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BRISBANE
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07 3344 1911

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07 3217 5955

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Allsports Physiotherapy
Jindalee
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Cadogan House, Nundah
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Kenmore Clinics
07 3363 1600

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Indooroopilly
07 3878 6792

Bayside Wellbeing Centre
Capalaba
07 3823 5423

Body Mechanics Albion
07 3862 6238

Brisbane Sports and Exercise Medicine Specialists
Hawthorne
07 3899 0659


Accredited Practising Dietitian

 

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WEEKLY RECIPE

EAT SMART NUTRITION CONSULTANTS
Recipes from Holly, Kerry and Lauren

Filled mushrooms (serves 4)

1 can crushed tomatoes
½ cup pitted black olives
150g skim milk fetta cheese
2 cloves garlic, finely chopped
8 large field mushroom caps (stems removed)		 2 tablespoons dry breadcrumbs
basil, roughly chopped
fresh ground black pepper
some toasted pinenuts

1. Mix the ingredients together well.
2. Dice mushroom stems fine and add to ingredients
3. Fill mushroom caps with mixture
4. Bake on lightly oiled tray for 20 mins at 180oC.
5. Serve with crusty bread or polenta cakes.

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