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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WEEKLY RECIPE

EAT SMART NUTRITION CONSULTANTS
Recipes from Holly, Kerry and Lauren

Coriander Rack of Lamb
Serves 2

1 rack of lamb (6 chops), trimmed of excess fat
ground coriander
1 can (425g) pie apricots (unsweetened)
100g low fat apricot yoghurt
1 tblsp self raising flour
½ cup dry white wine

1. Sprinkle rack of lamb with coriander. Rub into surface.
2. Spread 2 tblsp pie apricot over surface of rack.
3. Combine flour and yoghurt and spread over rack.
4. Place rack in 200 degrees Celsius oven for 60 mins until golden brown and tender.
5. Place 3 tblsp pie apricot in saucepan with wine and ¼ tsp coriander. Heat gently.
6. Divide rack in half and serve with sauce, steamed broccoli and sweet potato.

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