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, Lauren, Peta & Joe

Marinated Lamb Cutlets with Kiwifruit Salsa
Serves 4

1 green kiwifruit, peeled
½ cup low fat natural yoghurt
1 clove garlic, crushed
12 lamb cutlets
Salsa
3 green kiwifruit, peeled & finely chopped
½ sml pawpaw, peeled, seeded and finely chopped
1 cup finely chopped watermelon or nectarine
1 avocado, peeled & chopped
1 tblsp angostura bitters
1 tblsp lime juice
¼ cup coriander leaves, chopped

1. In a food processor combine the kiwifruit, yoghurt and garlic until pureed. Place the cutlets into a non-metallic bowl and pour over the marinade. Turn to coat and refrigerate for 2 hours.
2. Combine the salsa ingredients in a bowl and set aside.
3. Pre-heat grill. Brush excess marinade from the cutlets. Cook the cutlets for 2-3 mins on both sides, until just cooked. Serve with the salsa.

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