CORE Fitness & Rehab in Dapto, New South Wales, Australia | Fitness trainer

CORE Fitness & Rehab

Locality: Dapto, New South Wales, Australia

Phone: +61 2 4260 8844

Add/Update information

Reviews

Tags

• Sport & recreation
• Gym/Physical fitness centre
• Sports & fitness instruction
• Fitness trainer

24.01.2022 What is your biggest motivation to get fit, lose weight or be more active? Mine is my daughter, to be able to keep up with her and to be full of energy!! Love to hear your thoughts, Tash.

23.01.2022 March Member of the Month! Helen Press as she is here everyday and works the entire time, always giving 100% effort. Her nomination is for her consistency, and the fact she is such a nice lady! Congratulations Helen. For winning member of the month you receive a 1 hour massage courtesy of the friendly and experienced team at Dapto Osteopathic Clinic Please give them a call and book in for you massage at a time convenient.... Ph: (02) 4260 8844 See more

23.01.2022 HAPPY MOTHERS GRANDMOTHERS and GREAT GRANDMOTHERS DAY.

20.01.2022 Who said chivalry is dead. Member of the month Jimbo Leech surprised his beautiful pregnant wife today by booking her in for the 1 hour massage that he had won by being member of the month. You guys make such a great team. Good onya Jimbo and Paulina.

19.01.2022 DROP A BELT SIZE or more IN 8 WEEKS. http://www.corefitnessoz.com.au/#!drop-a-belt-size/c1zxv

18.01.2022 Gluten Free Lemon Curd Tarts w/ Goats Cheese!!! Ingredients: Gluten Free Pastry 250g gluten free flour 150g almond meal... 1 teaspoon xantham gum (available in health food section) 1/4 cup icing sugar 100g unsalted butter, diced 2 eggs Lemon Curd 4 eggs 6 egg yolks 250g sugar 100g butter, cubed 1 cup fresh lemon juice, strained Goat's Cheese Cream 150g mild goat's cheese 1/2 cup double cream 1 tablespoon icing sugar To serve 1 cup frozen blueberries, thawed slightly Method: Step 1: To make the pastry, place flour, almond meal, gum, icing sugar and butter into a food processor and blend on high until mixture resembles breadcrumbs. Add eggs and pulse until the mixture comes together. If pastry seems too sticky add a little more almond meal and continue to pulse. Step 2: Shape pastry into a flattened disc, wrap in cling wrap and allow to chill in the fridge for 20 minutes before using. This will make the pastry easier to work with. Step 3: Preheat fan-forced oven to 180C. Step 4: In the meantime to make the lemon curd, bring saucepan of water to the boil, then reduce to a gentle simmer. Step 5: Place eggs, egg yolks and sugar in a mixing bowl and whisk to combine. Step 6: In a separate metal bowl add butter and place bowl on top of saucepan to create a double boiler over a very gentle heat. Add egg mixture and whisk to combine then add lemon juice and stir constantly with a whisk until it is a thick consistency for about 5 -10 minutes. Remove from heat and strain mixture, the curd is then ready to use or can be cooled in the fridge. Keep curd in sealable container or jar for up to one week. Step 7: Spray 4 loose-based tart tins with spray oil. Roll out pastry and line tins. Blind bake for 10 minutes. Remove blind baking weights and bake for a further 15 minutes or until tart shell is crisp and golden. Remove from oven and allow to cool. Step 8: To make goats cheese cream, place goats cheese, cream and icing sugar into a mixing bowl and combine using a fork. Taste and add more icing sugar or cream if desired. Step 9: To serve, fill tart shells with lemon curd, top with blueberries and serve with goats cheese cream.

17.01.2022 Maybe a few pointers to helping you have a lovely day, week, month, year, life!!

15.01.2022 Get involved, this is a great way to meet other parents and their children and have a nutritious breakfast and do some great activities!

15.01.2022 ........GAP FREE HEALTH.... 1 of each osteopathy, massage, podiatry, nutrition, weight loss and exercise physiology. Call 42608844 for appointments and feel free to tag a friend who could benefit from this AMAZING OFFER....USE your health insurance before you LOSE IT.....

13.01.2022 Teriyaki salmon with soba noodles and asparagus Ingredients: 2 tablespoons soy sauce 2 tablespoons sake 1 tablespoon rice wine vinegar... 1 tablespoon caster sugar 4 (about 150g each) salmon fillets 2 teaspoons sesame oil 1 bunch asparagus, woody ends trimmed, thinly sliced lengthways 100g enoki mushrooms, ends trimmed 5cm piece fresh ginger, peeled, cut into matchsticks 270g packet soba noodles 2 green onions, cut into matchsticks Pickled ginger, to serve Method: Step 1: Combine the soy sauce, sake, rice wine vinegar and caster sugar in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Remove from heat. Set aside for 10 minutes to cool. Step 2: Place the salmon in a glass or ceramic bowl. Pour over soy mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate. Step 3: Heat half the oil in a large frying pan over medium-high heat. Drain salmon from marinade, reserving marinade. Add salmon and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate. Step 4: Heat remaining oil in frying pan. Add asparagus, mushrooms and ginger and stir-fry for 2 minutes or until just tender. Add reserved marinade and bring to the boil for 1 minute. Remove from heat. Step 5: Meanwhile, cook noodles following packet directions. Drain. Divide noodles among serving bowls. Top with asparagus mixture and salmon. Sprinkle with green onions and serve with pickled ginger. Serve immediately.

12.01.2022 Tuna & Sweet Potato Cakes Healthy & perfect for the whole family!! Ingredients 500g sweet potato, peeled and chopped into large chunks 2 garlic cloves, peeled... 185g tin tuna (in oil), drained 3 tbsp finely grated parmesan 1 tbsp finely chopped parsley 3 tbsp wholemeal plain flour 1 large egg, lightly beaten 75g fresh wholemeal breadcrumbs 2 tbsp light olive oil Herbed mayonnaise or dipping sauce of your choice, to serve Method 1. Put the sweet potato and garlic cloves in a saucepan, cover with water and cook for 15 minutes or until tender. Drain, then return to the saucepan and cook over low heat for about 30 seconds or until dry. Remove from the heat and mash until smooth. Set aside or refrigerate until completely cool. 2. Mix the tuna, parmesan and parsley into the sweet potato mash, breaking up any large chunks of tuna as you go. Using your hands, form the mixture into 5cm patties. 3. Place the flour, egg and breadcrumbs in three separate shallow bowls. Dust the patties with the flour, then dip into the egg, then coat with the breadcrumbs. Refrigerate for at least one hour to firm up. 4. Heat half the oil in a large frying pan over medium heat. Cook half the tuna cakes until golden brown on each side. Wipe out any residue from the pan, if necessary. Repeat with the remaining oil and tuna cakes. Drain on paper towel. Serve warm or cool with herbed mayonnaise or dipping sauce. Notes If you have leftover cooked fish, you can flake it and use it instead of the tinned tuna, and if you don’t have wholemeal flour or breadcrumbs on hand, don’t worry regular versions of both are fine, though the wholemeal gives an extra fibre and nutrient boost. For fussy eaters - I’ve known kids who won’t eat these in a round shape, but will happily eat them if they’re rolled into little log shapes. I’m sure it’s because they resemble chips! If you’ve got a tricky eater, you might like to give it a try. See more

07.01.2022 Bacon wrapped quail with Marsala Ingredient: 8 (about 150g each) quail Salt & freshly ground black pepper 1.2kg parsnips, peeled, topped... 2 tablespoons olive oil 1 small brown onion, halved, finely chopped 1 celery stick, trimmed, finely chopped 1 small carrot, peeled, finely chopped 70g (1 cup) fresh breadcrumbs, made from day-old bread 2 sprigs fresh rosemary, leaves picked 1 lemon, rind finely shredded 2 250g pkts rindless streaky bacon (Primo brand) 185ml (3/4 cup) marsala Salad leaves, to serve Method: Step 1 Briefly rinse each quail cavity under cold running water. Pat dry with paper towel (inside and out). Season with salt and pepper. Step 2 Cut each parsnip in half lengthways, then each half, lengthways, into 3 equal pieces. Place pieces, in a single layer, in a large roasting pan and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, and set aside. Step 3 Preheat oven to 180ÂC. Heat a large frying pan over medium heat. Add the remaining olive oil. Add onions and cook, stirring, for 3 minutes or until soft. Add the celery and carrot, and cook, stirring, for a further 2 minutes. Step 4 Combine the breadcrumbs and onion mixture in a large bowl. Add the rosemary and lemon rind. Season with salt and pepper, and stir until well combined. Fill each quail cavity with some of the seasoning mixture. Wrap a bacon rasher around the middle of each quail and secure with a toothpick. Place the quail on the parsnip in the roasting pan. Bake in preheated oven for 35-40 minutes or until the quail juices run clear when pierced with a skewer in the thickest part of the breast. Step 5 Transfer quail to a plate and cover loosely with foil. Place the roasting pan over high heat. Add the marsala, scraping the pan with a flat-bottomed wooden spoon, until it comes to the boil. Boil, stirring occasionally, for 3 minutes or until reduced by half. Season with salt and pepper. Strain through a fine sieve into a jug. Step 6 Place quail with parsnip on serving plates. Pour over a little of the sauce and serve immediately with salad leaves. I substituted parsnips which are not in season here for a yummy creamy sweet potato mash and a huge batch of steamed veges.

04.01.2022 If you are interested in mums n bubs classes, post here or PM us and we will get Coral to get in contact with you with details.

03.01.2022 I just made the most amazing stuffed quail for dinner!!!!! I will post the full recipe tomorrow.

02.01.2022 Golden beetroot, pear & walnut salad (dressing optional) Ingredients: 2 bunches baby golden beetroot 1 tablespoon olive oil 1 cup walnut halves... 3 teaspoons caster sugar 2 firm ripe pears, quartered, thinly sliced 60g baby spinach leaves 125g feta cheese Method: Step 1: Preheat oven to 200ÂC fan-forced. Remove about 2 cups of the small-medium leaves from the beetroot, wash, dry and place into a snap lock bag. Refrigerate until ready to serve. Scrub then trim the beetroot, cut in half and place on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until tender when pierced with a skewer. Remove from oven and set aside for 15 minutes to cool slightly. Cut in half if desired. Step 2 Meanwhile, scatter the walnuts over a separate baking tray lined with baking paper. Sprinkle with a little water then sprinkle over the sugar. Put into the oven under the beetroot for 5 minutes or until sugar melted and walnuts toasted, set aside to cool. Step 3 For the dressing, combine all the ingredients in a bowl and whisk until well combined. Step 4 To serve, scatter the beetroot, walnuts, pears, beetroot leaves and spinach onto a serving platter. Pour over the dressing and toss gently to combine. Crumble over the feta and serve. Dressing: 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon Mustard Salt & Freshly Ground Black Pepper

01.01.2022 OUR WEBSITE IS LIVE!!!! Check it out and let us know what you think. http://www.corefitnessoz.com.au/