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

CLINIC LOCATIONS
BRISBANE
Sunnybank Sportscare Physiotherapy
07 3344 1911

Allsports Physiotherapy
Red Hill
07 3217 5955

QSports Medicine
Spring Hill
1300 077 767

Allsports Physiotherapy
Jindalee
07 3279 3752

Cadogan House, Nundah
07 3266 7444

Kenmore Clinics
07 3363 1600

Optima Sports Medicine
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

 

 Eat Smart Nutrition Consultants Brisbane Dietitians - Click for home RunnerPumpkinsLong JumperCapsicumsBrisbane BroncoCarrotsNetballer
HomepageAbout Eat Smart Nutrition ConsultantsLinks & ResourcesClinic Hours 2010Weekly Recipe
Product Reviews and new Food reviews Specialist Areas within our PracticeHealthy Eating Out in Brisbane Restaurants with nutrition reviews

WEEKLY RECIPE

EAT SMART NUTRITION CONSULTANTS
Recipes from Holly, Kerry, Lauren, Peta & Joe

Baked vegetables with white bean salad (serves 4)

3 large zucchini, cut diagonally into 1cm thick slices
1 yellow and 1 red capsicum, halved, trimmed and thickly sliced lengthways
4 baby eggplant, cut into 3 slices, lengthways
4 garlic cloves, peeled and halved lengthways
olive oil cooking spray

400g can cannelloni beans, rinsed and drained
125g cherry or grape tomatoes, quartered
2 tblsp flat leaf parsley
50g reduced fat feta cheese, crumbled
2 tblsp olive oil
150g baby rocket leaves
vintage or aged balsamic vinegar

1. Place the vegetables and garlic into a large non-stick roasting pan. Spray with oil, tossing gently to evenly coat vegetables. Roast, turning once for 30-35 minutes in a preheated 200 degree Celsius oven until tender.
2. Meanwhile, to make white bean salad, place cannelloni beans, tomatoes, parsley, feta and 1 tblsp oil in a bowl. Toss gently to combine.
3. Divide baby roast leaves on 4 plates. Top with roast vegetables. Sprinkle cannelloni bean salad on top. Drizzle with remaining oil and aged balsamic.

Back to Recipes