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 and Lauren

Vegetarian moussaka (serves 4-6)

1 eggplant, sliced
Oil spray
1 onion, diced
½ red capsicum, de-seeded and sliced
2 zucchini, diced
6 button mushrooms, diced
440g can diced tomatoes
150g tomato paste

1 tablespoon soy sauce
½ teaspoon dried oregano
½ teaspoon dried basil
375g ricotta cheese
150ml light evaporated milk
5 potatoes, sliced and par-cooked
¼ cup low fat grated cheese
¼ cup sliced sun dried tomatoes (not in oil)

1. Pre-heat oven to 180oC. Par cook potato (steam/microwave).
2. Lightly spray eggplant with oil and grill, turning once for 3-5 minutes. Set aside.
3. Spray a frypan with oil and cook onion and capsicum over medium heat for 5 minutes or until soft. Add zucchini, mushrooms, tomatoes, tomato paste, soy sauce and herbs, season with salt/pepper, then simmer for 15 minutes until the sauce thickens slightly.
4. Combine ricotta and evaporated milk in a bowl.
5. Cover the base of a lasagne dish with a layer of par-cooked potato slices, a layer of eggplant, then a layer of vegetable mix. Repeat, then top with ricotta cheese mix.
6. Sprinkle with grated cheese then place sun dried tomatoes evenly on the top. Bake for 30-40 minutes or until golden brown.

Back to Recipes