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, Liz and Lauren 24/7/06

Lamb Shanks (serves 6)

6 lean lamb shanks
400g can of tomatoes
Glass of red wine
1-2 tablespoons olive oil
300ml of water or stock

Cup of barley (optional)
Big handful of fresh herbs
Large bowl full of chopped vegetables such as celery, onions, leeks, carrots, parsnip, turnip and whole garlic cloves

1. Pre-heat oven to 180oC.
2. Heat oil in a heavy based saucepan and brown the shanks.
3. Add the vegetables and soften. Remove the shanks and vegies, then add the wine and water/stock to the saucepan and cook until reduced.
4. Place the vegetables in a large oven-proof casserole dish, season as desired, add barley, then the shanks and pour over the liquid from the saucepan. Add the tomatoes and herbs.
5. Place a heavy lid or foil over the casserole and cook for at least 2 hours.
6. Serve with extra greens as desired.