8 To Summer | Sport & recreation

8 To Summer

Phone: +61 423 512 470

Add/Update information

Reviews

Tags

• Businesses
• Sports & recreation venue
• Sport & recreation
• Gym/Physical fitness centre
• Fitness venue
• Womens health clinic

25.01.2022 And THIS is why I use nut milks, especially because of their high calcium content (and without the phospherous which actuslly leaches calcium from bones)!

24.01.2022 For those of you wanting more nutritional info, food tips, up to date research, more recipes and anything food - add Daniela Mazzei Naturopath & Health Coach on Facebook and Instagram!

23.01.2022 This needs to be read by everyone. We are so led astray with outdated and incorrect information, this will give you and idea as to how some destructive habits that you may do now, are affecting your health and weight loss journeys. Enjoy! http://articles.mercola.com//16/top10-nutritional-myths.as

23.01.2022 SALAD OPTION: Quinoa Salad with Kale and Feta! Ingredients... olive oil or coconut oil 1 cup quinoa, rinsed and drained 1/3 cup dried cranberries 1 small purple onion, thinly sliced 1 small bunch of kale, thinly sliced (again, discard the tough stems) salt and pepper 1/2 cup crumbled feta 1/4 cup sliced or slivered almonds, toasted a squeeze of lemon Method In a medium pot of boiling salted water, cook the quinoa for 12-14 minutes, until just tender and the germ separates. Drain well in a fine sieve, then return to the pot (off the heat), add the cranberries, cover with a tea towel and the lid, and set aside to cool. In a medium pan set over medium-high heat, drizzle some oil and sauté the onion for a couple minutes until soft. Add the kale and cook for about 5 minutes until wilted. If you like, add a small splash of water to the pan to create steam, and cover for a few minutes. Season with salt. If you added water, remove the lid and cook until the moisture has cooked off. Add the kale to the quinoa, along with the feta and almonds. Drizzle with oil and season with salt and pepper. Add a squeeze of lemon and toss again. Serve immediately. Enjoy! Serves 4.

23.01.2022 Salad option: Celery Rocket Fennel Red onion... Fresh broadbeans Tuna Olive oil Lemon juice Salt and pepper Delish!

22.01.2022 Protein balls nicked from my Instagram page. These are DELICIOUS! NB: Depending on the coconut oil you use, this may be too much. Start with 2 tablespoons and see how you go!

21.01.2022 This is my go to breakfast - great for any challengers! Poached eggs with grilled mushrooms and tomato and wilted spinach Ingredients:... 2 eggs 1 cup mushrooms of choice, sliced (I use shitake or button) cup cherry tomatoes 1 cup spinach leaves 2 tablespoon extra virgin olive oil 1 large clove garlic, chopped 1 tablespoon oregano or thyme avocado 1 small piece organic dark rye or spelt toast Method: Heat fry pan with 1 tablespoon olive oil until hot. Add garlic, tomatoes, mushrooms and oregano/thyme and cook, tossing every 30 seconds until mushrooms and tomatoes have softened. In another pot, boil water for eggs. Once water is boiling, turn down heat and crack in each egg. Cook for 3 minutes then remove from heat. Toast bread, spread over avo and add a drizzle of olive oil. Use boiling water from eggs to wilt spinach leaves by placing spinach leaves in a siv and dipping into water for 30 seconds. Place spinach and poached eggs on toast then mushroom and tomato grill up. Enjoy!!

17.01.2022 Recipes, recipes, recipes! Here's one for those with a little more interest in cooking! Whole lemongrass snapper with green mango salad... Ingredients: 2 stalks lemon grass, bruised 700g snapper, scored on each side Olive oil Sea salt and cracked pepper 1 large red chilli, thinly sliced 1100g bean sprouts 100g green mango, thinly sliced cup mint leaves 3 green onions, thinly sliced Lime wedges, to serve Dressing: 1 tablespoon fish sauce 3 tablespoons lime juice 6 kaffir lime leaves, thinly sliced 1 small red chilli, chopped 1/4 cup coconut nectar/syrup Method: Preheat oven to 200C. Layer baking paper on a tray and fold 3 edges in to form an envelope, leaving 1 edge open. Place lemongrass and fish in the parcel, drizzle with oil and sprinkle with salt and pepper. Fold the remaining edge of the parcel to enclose and bake for 30-35mins, or until fish is firm to touch and cooked through. Place the chilli, bean sprouts, mango, mint and green onion in a bowl and toss to combine. To make the dressing, place the coconut nectar, fish sauce, lime juice, lime leaves and chilli in a bowl and mix to combine. Carefully open the parcel, letting the steam escape, and top with the mango salad and spoon over the dressing. Serve with lime wedges ENJOY!

14.01.2022 Grilled fish with Salsa verde and cabbage Ingredients: 2 fillets of white fish of choice 1 large teaspoon coconut oil... 1/3 cabbage, thinly sliced Salsa verde Ingredients: 2 cups parsley 2 cups mint leaves 2 tablespoons capers, rinsed and drained 2 teaspoons Dijon mustard 1 teaspoons shredded lemon zest 2 tablespoons lemon juice cup extra virgin olive oil Sea salt and cracked pepper Method: Grill fish in coconut oil, skin side down, until crispy. Turn fish over gently, grilling fish on both sides until cooked through. Salsa verde: Place all ingredients (other than salt and pepper) in a food processor and process until a rough paste forms. Season with salt and pepper. Add cabbage as a side, and dress with juice of salsa verde. NB: If you don’t own a food processor, use a mortar and pestle to crush dry ingredients, then add capers and roughly pummel just so the capers are broken, then stir through wet ingredients.

13.01.2022 Whole lemongrass snapper with green mango salad

13.01.2022 https://m.facebook.com/story.php?story_fbid=594372027356614&id=544469052346912

12.01.2022 Breakfast option for all challengers: Flourless pancakes with yogurt and strawberrys.....! Ingredients:... 1 banana 1/2 cup oats 1 tspn vanilla powder 1/4 cup almond meal 1/2 cup almond milk 1 scoop unflavoured protein powder 2 eggs Coconut oil 1tspn baking powder (optional) Top with: Natural yogurt Strawberrys 1 tbspn pepitas 1 tspn chia seeds Blend all ingredients in blender to form a thick pancake mixture (alter thickness with almond meal/milk if needed). In a pan on medium heat, add coconut oil, pour in mixture and wait til mixture atarts to bubble. Flip pancake and cook on other side. Cook up all mixture. Add toppings above or whatever your taste prefers. Nuts and seeds of all sorts will suit! Enjoy!!

11.01.2022 Morning all! For those of you that would like to chat about your meal plans or any health related questions, I'd like to take the opportunity to sit down with you at briki tomorrow morning after your kilowe session. Please message us here if you are interested in doing so, or email me at [email protected] ... Thanks guys, Daniela

11.01.2022 BREAKFAST for challenge 1'ers Scrambled eggs Ingredients:... 3 eggs Chopped up veggies of your choice I use cherry tomatoes, thinly sliced sweet potato, onion, garlic, spinach and/or kale 1 teaspoon of curry powder 1 tablespoon extra-virgin olive oil 1 small piece organic dark rye or spelt toast Sea salt and cracked pepper Method: Preheat oven to 180C on grill setting. In a saucepan, fry onion, garlic and curry powder until onions have just softened. Add sweet potato and tomatoes and cook until sweet potato has gone slightly transparent. Turn down heat to low/medium. In a bowl, whisk eggs until combined and add to pan. Swirl egg around pan to cover the entire base. Add spinach/kale leave on top and let sit on stove until egg is almost cooked through. Place pan in oven to cook the remaining uncooked egg. Take out of oven, serve on toast.

08.01.2022 Hey guys - I know some of you are paleo and so i just wanted to point out a few things. Not against paleo at all - its a very realistic diet compared to most but the strict followers may not be doing themselves any favours. Have a read. Its great for all you to know the things to avoid if being paleo and to not get to attached to the "rules"

07.01.2022 Add my page guys for more health info and tips on food and healthy living!

04.01.2022 Some will surprise you!

03.01.2022 Poached barramundi in lemon and dill butter with greens Ingredients: 2 large fillets of barramundi 1 tablespoon of organic, full cream butter... lemon, sliced into disks Sea salt 1 tablespoons chopped dill tips 1 head of broccoli 1 large bunch of asparagus 5cm piece of ginger, grated Red wine vinegar Extra virgin olive oil Method: Preheat oven to 200C. Layer baking paper on a tray and fold 3 edges in to form an envelope, leaving 1 edge open. Place fish in the parcel, place butter, lemon slices and dill on top of fish and sprinkle with salt and pepper. Fold the remaining edge of the parcel to enclose and bake for 15-20mins, or until fish is firm to touch and cooked through. As fish is cooking, steam broccoli and asparagus for about 10 mins, or until the vegetable are cooked whilst still containing a crunch. Remove from heat and drain. In a small jar, add ginger, olive oil and a splash of red wine vinegar and shake to combine. Drizzle over vegetable. Season with salt and pepper if needed.

02.01.2022 Still wanting the secret to a 6-pack? Let our most experienced trainer cut through the false information and give you the secret to your best body this summer! Another amazing transformation from our team at 8 to Summer!

01.01.2022 Hope you are all travelling well challengers! If any of you need advice or have questions about your diets, please send me a message, that's what I'm here for! - Daniela