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
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
WEEKLY RECIPE
| EAT SMART NUTRITION
CONSULTANTS Recipes from Holly, Kerry and Lauren Roasted Mushroom Soup (Serves 2)
1. Preheat oven to 175oCelsius. 2. Lay mushroom, stem up, on an oven tray lined with baking paper. 3. Roast for 10-15 minutes or until mushrooms are soft and have started to lose their juices. 4. Transfer mushrooms and their juice to food processor. Add the basil, wine, milk and pepper to process to a puree with more milk if too thick. 5. Pour into a saucepan and heat to a simmer 6. Serve with thick cut sourdough or rye bread
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