Peak Nutrition in Yarrabilba | Personal coach

Peak Nutrition

Locality: Yarrabilba

Phone: +61 417 081 881

Address: Darlington Parklands, Yarrabilba, 4207 Yarrabilba, QLD, Australia

Website: herbal-nutrition.net/mccabbin

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• Alternative & holistic health service
• Nutritionist

25.01.2022 Wow, You Drink Coke? Really? Sasha de Beausset Over the past 30 years, the consumption of sugar-sweetened drinks has increased dramatically in both children and adults. This is concerning not only because of the effect on an individual level, but also because it has been linked to a range of issues on a population level, including: poor diet quality, weight gain, obesity, and type 2 diabetes (1) (2). When we see these trends, it is important to look at which products have led...Continue reading

23.01.2022 24Fit Club - Monday & Friday 6.00pm!!! Call Ray on 0417 081 881 to register.

18.01.2022 Great Reasons to be Active Being active is good for you in so many ways. It can provide a huge range of fun experiences, make you feel good, improve your health, and is a great way to relax and enjoy the company of your friends. Regular physical activity can:...Continue reading

18.01.2022 QUINOA TABBOULEH Posted on March 10, 2016 by Georgia Harding 0 Comments Quinoa Tabbouleh This Quinoa Tabbouleh is really easy to make and one of my most favourite and versatile salads. Other than being incredibly nourishing, its a salad that will keep for a few days so leftovers are great for lunch or another dinner. Health Benefits...Continue reading

12.01.2022 Indian Vegetable Curry Posted on July 22, 2015 by Georgia Harding 0 Comments...Continue reading

10.01.2022 We are located in Yarrabilba, 4207 QLD :) The new suburb opened recently and now has kids playground, a footy field, dog off-leash area and great water park near BBQ area.

06.01.2022 Welcome to Peak Nutrition! We are a team of Health Coaches located in Brisbane and Melbourne with a mission and vision to help 10,000 people in our area to live a healthy active lifestyle through our events and activities.

06.01.2022 Mushroom, sweet potato and chickpea salad Summary Yield Servings ... Source Australian Mushroom Growers Association Prep time 45 minutes Meal category Salad Description Can be enjoyed as a side dish or on its own as a hearty warm salad. Ingredients 100 Millilitre olive oil (extra virgin) 1 Tablespoon (Metric) lemon juice 2 Teaspoon (Metric) honey 200 Gram button mushrooms 200 Gram Swiss brown mushrooms 1 large orange sweet potato (peeled, cut into 2.5cm pieces) 1 Teaspoon (Metric) ground cumin 1 Teaspoon (Metric) ground coriander 400 Gram can chickpeas (rinsed and well drained) 1 Cup almond kernals 100 Gram green beans (trimmed) 100 Gram baby spinach Instructions Preheat oven to 240C or 220C fan forced. Whisk cup oil, lemon juice and honey in a large bowl, season to taste. Add mushrooms and stir to coat. Cover and refrigerate for 1 hour to marinate. Line 2 roasting pans with baking paper. Arrange sweet potato in one pan, drizzle with the remaining oil, season to taste. Cook for 20 minutes. In a large bowl combine remaining oil with cumin, coriander, chickpeas and almonds and stir to coat. Spoon mixture into second roasting pan. Place pan in the oven on the shelf under sweet potato and cook a further 12-15 minutes or until sweet potato is golden and almonds roasted. Cool to room temperature. Blanch beans in a saucepan of boiling water until bright green. Drain and refresh in iced water. Pat dry and cut into 3cm lengths. Spoon the marinated mushrooms onto a large platter. Add sweet potato, chickpeas, almonds, beans and spinach. Toss gently to combine and serve.

04.01.2022 ZUCCHINI, MINT AND HALOUMI FRITTERS Posted on April 28, 2016 by Georgia Harding 0 Comments Zucchini, mint, haloumi fritters I love a good fritter and this is one of my absolute favourites. Its fast and easy to make and is absolutely delicious, perfect for breakfast, lunch or dinner! Leftovers are also great for the lunchbox. Health benefits... Although vegetarian, this is one protein-rich fritter! Zucchini is a high-fibre vegetable containing a decent amount of potassium and vitamin C. The mint is a powerful antioxidant and a great digestive herb. Serves 4 Ingredients 4-500g zucchini grated, moisture wringed from it 1 red onion, finely chopped 1 clove garlic, crushed Handful mint leaves, picked off the stems and finely chopped 180g Haloumi, crumbled Zest one lemon teaspoon sea salt Good grind black pepper 3 free-range or organic eggs, whisked a little 50g besan (chickpea) flour, see alternatives below Method Combine the zucchini, onion, garlic, mint and haloumi together in a large mixing bowl or food processor. Add the zest, salt, pepper, eggs and mix to combine. Lastly add the flour and mix well. Add a little ghee or butter to a fry pan and heat over a moderate heat. Add the batter (approx. heaped tablespoon) and cook until brown, carefully flipping. Thermomix Chop the zucchini, 5 seconds, speed 5. Wring out the moisture and set aside. Add garlic to the bowl, chop 3 seconds, speed 6. Add the onion, chop 5 seconds, speed 5. Add the mint leaves, chop 5 seconds, speed 5. Now chop the haloumi (broken into quarters), 5 seconds, speed 5. Add the zucchini back into the bowl and the rest of the ingredients. Blend, scraping the sides, 10 seconds, speed 4. Variations Change the flour Wholemeal spelt flour and almond meal are a good alternative. See more

03.01.2022 SMOKED SALMON DIP (IN 2 MINUTES) Posted on March 17, 2016 by Georgia Harding 0 Comments Smoked salmon dip Ive always loved a good smoked salmon dip but up until recently had never actually made it myself. Now that I have, it is definitely going to become my go-to dip when entertaining. Not only is it delicious, but it is really healthy and super easy to make. Healthy benefits... Most store bought dips contain dangerous vegetable oils so I always avoid them. This dip not only combines the lovely essential fats and protein in the salmon but a little gut support via the yoghurt. Ingredients 100g (approx. one fillet) hot smoked salmon or trout, flaked 3 tablespoons natural or Greek yoghurt 1 tablespoon chives, dill or parsley, finely diced Zest half a lemon 1 tablespoon lemon juice 1 tablespoon baby caper berries Sea salt and black pepper, to taste Method Pop the fish into a bowl and gently flake apart with a fork. Add the rest of the ingredients and fold through until combined. Serve with your favourite healthy crackers (I have an awesome selection of simple savoury cracker recipes in my ebook). Variations Dairy-free Replace the yoghurt with coconut yoghurt or cashew cream. Enjoy! All of the content here at Well Nourished is FREE to assist you to be the healthiest you can be. But you can help me to build a healthier world, please Share this post with a friend Share this post with a friend . You can also support my work by purchasing my ebook Rise and Shine more details here or The Well Nourished Lunchbox more details here. Well Nourished | Smoked salmon dip See more