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

 

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WEEKLY RECIPE

EAT SMART NUTRITION CONSULTANTS
Recipes from Holly, Kerry and Lauren

Buttermilk spiced chicken (serves 4-6)

Hawayji spice mix (make yourself or use a commercial version with similar ingredients):
1 teaspoons black peppercorns
3 teaspoons caraway seeds
1 teaspoons cardamom seeds (from pods)
teaspoon ground turmeric 		700-800 g chicken thigh fillets
2 preserved lemon quarters
250ml buttermilk or plain yoghurt
3 teaspoons spice mix
½ cup chopped fresh dill plus extra for garnish

To make spice mix:
Place all ingredients into a mortar and pestle or spice grinder and grind to a powder. Store in airtight jar.

1. Slash chicken fillets diagonally to allow more effective marinating.
2. Discard flesh and seeds from preserved lemon, rinse skin, pat dry and dice finely.
3. In a bowl combine buttermilk/yoghurt, preserved lemon, spice mix and dill and season to taste. Pour over the chicken, cover and refrigerate for a few hours or overnight.
4. Bake on a lined tray at ~200C for 40-45 minutes or until cooked through. Serve with extra dill and a Mediterranean salad.