Zucchini slice – by Tania Logan, Dietitian and Diabetes Educator

Christina ReynoldsDietetics, Dietetics & Diabetes Education, Recipes, Uncategorized

5 eggs 1 cup self-raising flour, sifted 2 zucchini, peeled and grated 2 carrots, peeled and grated 6 shallots, washed, trimmed and finely sliced 1 cup grated cheddar cheese ¼ cup olive oil Preheat oven to 180°C. Grease and line a 30 x 20cm lamington pan. Beat the eggs in a large bowl until combined. Add the flour and beat … Read More

Roasted sweet potato and asparagus frittata – – by Tania Logan, Dietitian and Diabetes Educator

Christina ReynoldsDietetics, Dietetics & Diabetes Education, Recipes, Uncategorized

2 sweet potato 1 bunch of asparagus 2 leek 1 tbsp canola oil 6 eggs 1/3 cup milk   Preheat oven to 200°C. Lightly grease an 8 cup capacity ovenproof dish, and line with baking paper. Peel the sweet potato and cut into 2 – 3 cm cubes. Wash and trim the ends from the asparagus. Cut each spear into … Read More

5 ways to help improve your health in 2017 by Dietitian, Diabetes Educator Tania Logan

Christina ReynoldsDietetics, Dietetics & Diabetes Education

Are you one of the 50% of Australians that made a new year’s resolution this year? Was it related to losing weight or improving your health? Did you know that only around 10% of new year’s resolutions actually succeed? So why do we persevere every year? For many people, the new year brings with it the opportunity to start again, … Read More

Carrot and Zucchini Muffins

Christina ReynoldsDietetics, Dietetics & Diabetes Education, Recipes

These delicious vegetable muffins are perfect for a picnic lunch or the weekday lunch box. Carrot and zucchini muffins (makes 12) 2 cups self raising flour 1 carrot, peeled and grated 1 zucchini, grated 1 tbsp chopped fresh chives ¾ cup milk ½ cup olive oil 2 eggs Cracked pepper for seasoning 1. Preheat the oven to 200oC. Lightly grease … Read More

Tzatziki

Christina ReynoldsDietetics, Dietetics & Diabetes Education, Recipes, Uncategorized

This super simple dip is quick and easy to prepare with only 3 ingredients. It makes crackers and crudités more interesting, and is delicious served in a wrap with leftover roast lamb, hummus and salad. Tzatziki 1 Lebanese cucumber, finely diced 1 cup Greek yoghurt 1 tbsp finely chopped chives 1. Place the cucumber, yoghurt and chives in a bowl. … Read More

Hummus

Christina ReynoldsDietetics, Dietetics & Diabetes Education, Recipes

This is a low chemical version of hummus, suitable for those on an elimination diet. It is incredibly quick and easy to prepare. It is delicious with crackers or pita crisps, or served in a wrap with leftover roast lamb, salad and tzatziki. Hummus 440 g can chickpeas, drained and rinsed 3 tbsp canola oil 1/3 tsp citric acid Salt … Read More

10 easy ways to include more vegetables every day by Tania Logan Dietitian and Diabetes Educator

Christina ReynoldsDietetics, Dietetics & Diabetes Education

We all know we should eat plenty of vegetables, but did you know that only 4% of Australians eat enough vegetables? The average Australian only eats half of what we need. This week is National Nutrition Week, and the aim this year is to encourage everyone to eat more vegetables, and aim for the 5 serves we need each day. … Read More

Fuel your mind – by Tania Logan, Dietitian, Zest Infusion

Christina ReynoldsDietetics, Dietetics & Diabetes Education, Mental Health Week, Uncategorized

Healthy eating is the cornerstone of a healthy body and a healthy life, but food is so much more than fuel for your body. Nutrients from the food we eat are also essential to how our brain works, which means our food choices can also impact upon our mental health. People who experience mental health issues have lower intakes of … Read More

Oven baked salmon and vegetables – by Tania Logan, Dietitian, Zest Infusion

Christina ReynoldsDietetics, Dietetics & Diabetes Education, Mental Health Week, Recipes, Uncategorized

2 medium sweet potato, peeled and cut into 2 cm cubes 2 zucchini, halved and thickly sliced 2 red or yellow capsicum, sliced into strips 250 g cherry tomatoes 1 bunch of asparagus, trimmed and halved 3 tbsp olive oil 4 salmon fillets Juice of ½ a lemon Cracked pepper 1. Place the sweet potato, zucchini, and capsicum in a … Read More