Thursday, 28 March 2013

Moroccan-style Fish with Couscous, Chickpeas & Green Olives

Photography by John Paul Urizar

Give your brain an omega-3 boost from tasty spiced fish. If you're watching your weight, finances and the clock, this fish meal is ideal - it's low-fat, under budget and on the table in less than half an hour.

Serves: 4 people
Time to cook: 25 minutes

Ingredients
  • 190g (1 cup) couscous
  • 250ml (1 cup) boiling water
  • 2 tsp olive oil
  • 1 small brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbs Woolworths Select Moroccan Seasoning
  • 1 x 420g can chickpeas, rinsed, drained
  • 50g (1/4 cup) green olives, pitted, sliced
  • 1/4 cup shredded fresh mint
  • 500g firm white fish fillets, cut into 4cm pieces
  • Baby spinach leaves, to serve
  • Lemon wedges, to serve
  • 90g (1/3 cup) low-fat natural yoghurt

Method
  • Place the couscous in a large heatproof bowl. Add the boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.
  • Heat half the oil in a large non-stick frying pan over medium-low heat. Add the onion and cook, stirring, for 4 minutes or until soft. Add the garlic and half the seasoning. Cook, stirring, for 1 minute. Add the couscous, chickpeas and olives, and stir until heated through. Stir in the mint and season with salt and pepper. Transfer to a bowl and cover with foil to keep warm.
  • Combine the fish and remaining seasoning in a bowl. Heat remaining oil in the frying pan over medium-high heat. Add the fish. Cook, turning, for 3-4 minutes or until just cooked through.
  • Divide the spinach and couscous mixture among serving plates. Top with the fish. Serve with lemon wedges and yoghurt.

Wednesday, 27 March 2013

Easter School Holidays at DHP



If you jump on the School Holiday Train these school holidays not only can you watch movies in the new theatre, or play the new X-Boxes, or even play in the playground....You can also have fun with one or all of the exciting crafty projects happening every weekday outlined below...

Easter Holiday Program 2013 (April 2nd – April 12th) 

Tuesday 2nd April 
Make your own dream catcher with feathers and ribbon to catch all those magical dreams you have. 

Wednesday 3rd April 
Create your own unique Angry Bird. Let’s see how creative you can get. 

Thursday 4th April 
Collage and cardboard your very own cute bear. 

Friday 5th April 
Pick an animal to decorate in your own funky way. 

Monday 8th April 
Build your very own bird nest. 

Tuesday 9th April 
Frogs galore, have some ribbet fun making your own frog. 

Wednesday 10th April 
Make an animal mobile to take home. 

Thursday 11th April 
Make your special Mummy a sewing pin cushion. 

Friday 12th April 
Get crazy and design your very own pencil holder. 

Places are limited so don't forget to book your spot - it's going to be SO MUCH FUN!

Tuesday, 26 March 2013

Personal Training Special Offer


Easter Special
10% off Group Personal Training
(2 people - half hour)

Only $45 for both (usually $50 - Easter special is 10% off.)

Valid until close of business Thursday 28th March 2013.
Selected trainers available.

Limited time offer! See reception to book or for more details.

Terms & Conditions
For each PT Easter Special purchased, you have 1 month to use it.
Dolphins Health Precinct reserves the right to allocate which personal trainer. 

Monday, 25 March 2013

PT Profile - Aaron Wheeler


QUALIFICATIONS 
  • Certificate III & IV in Fitness 
  • A.S.C.A Level 1 Strength &Conditioning Coach 
  • Certificate in Advanced Nutrition(weight management and sports) 
  • Black Belt ‘Instructor’ Zen Do Kai andTae Kwon Do 
  • Certified Advanced Instructor – boxing and kickboxing (‘thump’ & ‘punch’) 
  • A.R.L Rugby League Level 2 Coach 
  • Registered First Aid (C.P.R)

Q: What can you offer your clients?

A: I have 20 years industry experience and knowledge. Fitness is my passion and has been for the majority of my life whether through sports, martial arts or work. 

Everyday I come to work with a desire to inspire, motivate, rehabilitate and challenge my clients to achieve all of their personal goals. I challenge myself constantly to deliver the most professional service possible, whether weight loss or muscle gain through nutrition and training guidance or specific fitness programming to help someone run their first half marathon or 5km fun run. I strive for results. 

And every other day I fulfill my dreams as Strength and Conditioning Coach of the Dolphins Rugby League sides. Working with and developing professional athletes through periodised strength training programs, fitness training, speed and agility training, wrestling and rehabilitation from injuries working closely with ‘Entire Health’ - is an amazing challenge that gives balance to my life.

Friday, 22 March 2013

Carrot, Zucchini and Parsnip Frittata Fingers

Photography by Mark O'Meara

Makes: 12 fingers
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients
  • Melted butter, to grease
  • 2 tsp light olive oil
  • 80g (1/2 cup, firmly packed) grated green zucchini
  • 60g (1/2 cup, firmly packed) Grated carrot
  • 50g (1/2 cup, firmly packed) grated parsnip
  • 2 green shallots, ends trimmed,finely chopped
  • 3 eggs, lightly whisked
  • 40g (1/3 cup) coarsely grated jarlsberg or tasty cheese
  • 2 tbs finely chopped fresh parsley
  • 1 tbs plain flour, sifted

Method
  • Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
  • Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
  • Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
  • Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

Thursday, 21 March 2013

What to Drink and When to Drink It


When you consider the fact that we’re a country dotted with coffee shops, juice bars and convenience stores that offer tanker-sized soft drink options, then it’s no surprise that many of us drink way more calories than we need to. In fact, adding empty liquid calories is one of the worst dietary offenses we make. But the problem isn’t just the added calories; it’s also that many junky drinks can also influence hunger and fullness—thus coaxing you to eat even more.

So, before sabotaging your diet with drinks learn the best beverages to drink—and the best times to have them.

When to Have… WATER
You’re feeling fatigue, have a headache, or are just plain old grumpy: In a study published in The Journal of Nutrition, participants who were dehydrated by more than 1 percent reported decreased mood, lower concentration, and headaches. According to the study’s authors, certain neurons detect dehydration and may signal other brain regions that regulate mood and cognitive functions. “A rule of thumb is that women need about 11 cups of water a day and men need around 15 cups,” says nutritionist Amanda Berhaupt-Glickstein.

You want to lose weight: In meeting of The American Chemical Society, researchers found that over 12 weeks, dieters who drank water before meals three times per day lost about 5 pounds more than dieters who did not increase their water intake. Good guidelines: Drink two cups before every meal.

When to Have… TEA
You’re going through caffeine withdrawal: Black tea may be the way to go when you want to reduce caffeine consumption, says Lisa Roberts-Lehan, a certified health and nutritional consultant and holistic chef.

You have stomach issues: In Traditional Chinese Medicine, teas are said to improve digestion by neutralising the stomach acids. Roberts-Lehan recommends Oolong tea to support the digestive system because of its detoxifying qualities, while Cohn advises such as earl grey or lady grey with bergamont and ginger for their stomach-smoothing qualities.

When to Have… JUICE
You need constipation relief: Prune juice is rich in vitamin C and minerals, such as calcium and iron. It also has high insoluble fibre content, which helps move waste through the intestines to be eliminated, says nutritionist Robin Miller, author of many cookbooks, including Robin Takes 5. Drink some on the morning to help balance out the nutrients in breakfast. Juice is best partnered with lean protein and complex carbohydrates to kick off the metabolism. Always look for 100 percent juice to avoid added sugars and calories.

You have a urinary tract infections (UTI): Cranberry juice contains substances that inhibit the binding of bacteria to bladder tissue, which can help prevent urinary tract infections, according to a study published in the Journal Food Science and Biotechnology. If you often suffer from recurrent UTI episodes, try a daily glass of 100 percent cranberry juice. 

When to Have… COFFEE
You’re concerned about diabetes: “Coffee contains chromium and magnesium, two minerals that help the body use insulin—the hormone that controls blood sugar, which may help prevent Type 2 diabetes,” says Miller. If you’re not sensitive to caffeine, you can enjoy coffee—without added sugar, sugary syrups, or full-fat milk or cream—all day long. 

You’re feeling the blues: Caffeinated coffee has been shown to have several health benefits in women. “For example, one study found that women who drank four or more cups of coffee a day had a lower risk of endometrial cancer,” says Berhaupt-Glickstein. “Another study found the more women drank caffeinated coffee, the less likely they were to have depressive symptoms.”

When to Have… MILK
You want to shed fat: It’s good for strong bones, yes, but it may also help you burn more fat, according to a study published in The American Journal of Clinical Nutrition. Subjects who followed a typical daily American diet (about 35 percent fat, 49 percent carbohydrates, 16 percent protein and 8 to 12 g of fiber) and received adequate dairy intake (3 daily servings of dairy with each providing 300 to 350 mg calcium and 8 to 10 g of protein) decreased their body fat by around 2 pounds. This was compared to the low-dairy (less than three servings) intake group.

When to Have… BEER
You want an endurance boost: Who would have thought that beer could improve your running time? “Dark beer has higher iron content than lighter beers. Iron is an essential mineral within all cells and it carries oxygen from the lungs to the rest of the body,” says Miller. The more oxygen carriers you have, the easier your muscles can access the oxygen rich blood to keep you going. Miller explains that although beer is 93 percent water, dark beers are a good source of antioxidants that reverse cellular damage in the body. Antioxidants are what you need to fight the natural exercise response to muscle damage inflammation, which can fuel a faster recovery. A beer now and then with meal is fine, but it’s best to avoid alcohol consumption 1 to 2 hours before bedtime so your sleep isn’t disrupted.

When to Have… LEMONADE
You want some immune support: Due to its rich vitamin C content, lemons strengthen the immune system and are very cleansing, says Robert-Lehan. “Lemonade made from fresh lemons, water, and a small amount of sweetener, like stevia, raw honey, or raw agave, is detoxifying, freshening, and cooling,” she says.

When to Have… A SMOOTHIE
You need a meal on-the-go: Commercial brands pack on up tons of calories and sugars, so make your own. Roberts-Lehan says a healthy smoothie ingredient list should include: Lots of greens, fresh fruit, a water-to-milk ratio of three parts water to one part milk or unsweetened non-dairy milk (such as almond milk) protein-rich chia seeds, hemp seeds, all-natural almond butter, or a scoop of a green and/or protein powder.

Wednesday, 20 March 2013

Exciting Easter School Holiday Program


If you jump on the School Holiday Train these school holidays not only can you watch movies in the new theatre, or play the new X-Boxes, or even play in the playground....You can also have fun with one or all of the exciting crafty projects happening every weekday outlined below...


Easter Holiday Program 2013 (April 2nd – April 12th) 

Tuesday 2nd April 
Make your own dream catcher with feathers and ribbon to catch all those magical dreams you have. 

Wednesday 3rd April 
Create your own unique Angry Bird. Let’s see how creative you can get. 

Thursday 4th April 
Collage and cardboard your very own cute bear. 

Friday 5th April 
Pick an animal to decorate in your own funky way. 

Monday 8th April 
Build your very own bird nest. 

Tuesday 9th April 
Frogs galore, have some ribbet fun making your own frog. 

Wednesday 10th April 
Make an animal mobile to take home. 

Thursday 11th April 
Make your special Mummy a sewing pin cushion. 

Friday 12th April 
Get crazy and design your very own pencil holder. 

Places are limited so don't forget to book your spot - it's going to be SO MUCH FUN!

Tuesday, 19 March 2013

Jake Competes in Masters Swimming


Jake Lippiatt (DHP Lifeguard) competed in Masters Swimming last weekend and had some amazing results. You can join masters at the age of 18, Jake competed in the 18-34 year group, and got 5 gold medals, 4 silver and achieved 4 personal bests.

FANTASTIC effort - well done Jake!

Monday, 18 March 2013

Learn to Swim - Intensive Week


STARTING SOON!

The Dolphins Learn to Swim Intensive Week is coming up from 8th - 12th April 2013. Intensives are great if your child is trying to gain a particular skill, go up a level, get over a fear or get to know a new instructor/environment.

Pricing:
  • 5 Day - only $60.00
  • 3 Day - only $37.50

For more information or to book a place contact Dolphins Health Precinct reception... Numbers are limited so be quick!

Friday, 15 March 2013

Honey-roast Carrot Salad with Paprika-spiced Fish

Photography by Chris Chen

The sweet honey-roasted carrot pairs perfectly with the smoky Middle-Eastern flavours of this spiced fish recipe.

Time to prepare: 10 minutes
Time to cook: 20 minutes
Serves: 4

Ingredients
  • 4 carrots, peeled, sliced diagonally
  • 2 tbs honey
  • 1 tsp caraway seeds
  • 2 tbs olive oil
  • 4 (about 130g each) white fish fillets (see note)
  • 1 tsp sweet paprika
  • 1 tbs lemon juice
  • 1 bunch flat-leaf parsley, leaves picked
  • 1/2 red onion, thinly sliced
  • 100g feta, crumbled

Method
  • Preheat oven to 180°C. Line an oven tray with baking paper. Place carrot on tray and drizzle with half the honey. Sprinkle with caraway and season with salt and pepper. Bake, turning occasionally, for 15 minutes until tender and golden. Remove from oven and set aside for 5 minutes.
  • Heat 1 teaspoon of oil in a frying pan over high heat. Sprinkle fish with half the paprika. Season with salt and pepper. Cook for 1-2 minutes each side or until golden and cooked through.
  • Combine lemon juice, remaining honey, oil and paprika in a screw-top jar and shake until well combined. Taste and season.
  • Place carrot, parsley, onion and feta in a bowl. Drizzle with dressing and gently toss. Serve salad with fish immediately.

Thursday, 14 March 2013

FREE Travel & Entry to Game 1 - Dolphins Vs Wynnum


New Clubhouse Sponsor for the Redcliffe Dolphins have a fantastic offer for you to receive FREE travel and entry to Game 1 - Redcliffe Vs Wynnum. 

How to get your FREE offer:

  • 1. Book your seat ASAP To do this you must do so by EMAILING “BOOK MY SEAT” as the subject. Tell us your name & suburb in the email to dolphins@redcliffeleagues.com.au 
  • 2. On Game Day: WEAR RED 
  • 3. Arrive at the Redcliffe Leagues Club at 11:30am: If driving you must park at the Eastern End of the carpark closest to Ashmole Road. Follow the signs on the day. 
  • 4. Invite Your Friends If you book before Thursday 14th March 2013 you can bring as many friends as you like and we will pay for them to get in the gate FREE too. REMEMBER: You must email us the number of seats you require to be booked, so we can book all the buses we need for the day – don’t miss out!


Wednesday, 13 March 2013

What are the Benefits of Egg Yolks?

Photo Credit Jupiterimages/Polka Dot/Getty Images

Eggs have three separate sections -- the shell, the white and the yolk. When you crack open a raw egg, the yolk is the yellow, circular section; a growing embryo feeds off this part of the egg as it grows within the protective shell. While the health benefits of egg whites are widely known, egg yolks have health benefits, too.

More Vitamins
Egg yolks contain more vitamins -- and larger quantities of those vitamins -- than egg whites. Each egg yolk contains seven vitamins: B6, folate, a B vitamin, B-12, A, D, E and K. Of those, vitamins A, D, E and K are found only in egg yolks and not in egg whites. In fact, egg yolks are one of only a handful of foods in which vitamin D is naturally found.

More Minerals
Like vitamins, minerals are crucial nutritional building blocks, essential for carrying out body functions like balancing electrolytes. Egg yolks -- and egg whites -- each have 13 varieties of minerals. These minerals include calcium, magnesium, iron, potassium, sodium and selenium. Although both the egg white and egg yolk contain these minerals, the yolk has larger amounts of most. For example, 90 percent of an egg's calcium is in its yolk; 93 percent of its iron content is in the yolk, with just 7 percent in the white.

Eye Health
Carotenoids in egg yolk -- particularly the carotenoids lutein and zeaxanthin -- show promise for promoting eye health. These carotenoids, which are colourful pigments that give egg yolks their yellow colour, lower the risk of age-related macular degeneration and cataracts, according to researchers. They act as antioxidants in the eye, protecting it from free radicals that can damage different parts of the retina, impacting its ability to correctly focus light.

Benefits of Choline
Egg yolks -- and the vitamins, minerals and other nutrients found within them -- also help promote heart and cardiovascular health. Not only does the moderate consumption of egg yolks not show a direct connection to heart disease, but nutrients in the yolk -- such as choline -- help to regulate cardiovascular function. Additionally, a study by the University of North Carolina at Chapel Hill found women with the highest level of choline intake were 24 percent less likely than women who got the least choline in their diets to develop breast cancer.

Tuesday, 12 March 2013

Training to Maintain

Siân (DHP Group Fitness Instructor & Personal Trainer)
being trained by Angela (DHP Personal Trainer)

This photo was snapped this morning in the gym... Even Group Fitness Instructors / Personal Trainers need to train to maintain their fitness and be at the top of their profession.

Great photo ladies - train hard!

Monday, 11 March 2013

One Fantastic Weekend!




There were so many great accomplishments on Saturday for the 2013 MS Swimathon:

  • Lisa Maclean (DHP Learn to Swim Coordinator) swam over 14kms.
  • Jake Lippiatt (DHP Lifeguard) maintained a strong pace during his time in the pool by notching up 40 laps ever 15mins for well over an hour.
  • One of DHP’s Learn to Swim Instructors, Mandy Harrington raised the most out of all particapants on the day.
  • We have some many more stories that came out of the day with Group Fitness Instructors doing the early morning Launch and then taking to the pool later in the day to our PT Coordinator Aaron Wheeler swimming for over an hour to our reception staff Nicole Morton doing an amazing amount of laps.

At the end of the day, it was an impressive effort and we would like to thank everyone involved for there efforts. We will be making an announcement when the official figures of money raised for the day come in.

Friday, 8 March 2013

Oriental Pork




Need a quick, tasty and healthy meal you can throw together... Give this one a go!

Time to make: 22 minutes
Serves: 4

Ingredients
  • 1 teaspoon sesame oil
  • 2 teaspoons reduced-salt soy sauce
  • 4 x 120g lean pork steaks
  • 1 cup basmati rice
  • 4 tablespoons sesame seeds
  • 500g frozen mixed vegetables

Method
  • Mix sesame oil and soy sauce in a bowl and marinate pork for 5–10 minutes.
  • While pork marinates, cook rice according to packet instructions.
  • Coat pork in sesame seeds. Spray a frying pan with oil and cook pork over medium heat for 5–7 minutes, until brown underneath. Turn over, cover with lid and remove from heat. Stand for 5 minutes to cook through.
  • Meanwhile, steam vegetables. When cooked, remove pork from pan, slice diagonally and serve with rice and steamed vegetables. 

Thursday, 7 March 2013

Well Done!

Lisa Maclean - 2nd in her Division - (long course)
(Lisa is Dolphins Learn to Swim Coordinator) 

Susan Baldwin - 2nd in her Division (short course)
and Marc Vann - 1st place in his Division (short course)
(Susan is a DHP Member and Marc is a DHP Personal Trainer)

Siân Winstone - 4th in her Division (short course)
(Siân is a DHP Group Fitness Instructor)

Nekia Pender - 3rd in her Division
(Nekia is a DHP Member)

Despite some added challenges from the crazy weather last weekend, some Members and Staff of DHP did exceptionally well in last weekend's Bribie Island Triathlon. 

Well done to all who participated, it was a fantastic effort!

Wednesday, 6 March 2013

DHP's Resident MMA Champion - Jozey James

Jozey (right) opposite his opponent at the weigh-in

Dolphins Health Precinct are privileged to have many different types of Members at different stages of their fitness journey.

Today we look at one such Member; Jozey James. Jozey competed in his first MMA fight last weekend and won in the under 80kg class. Jozey is in an elite category and attributes his wins to the following:
  • Trained in Martial Arts since he was 4 (or since he could walk!)
  • Judo, Taekwondo, Tora Bushido (Black Belt at 14 years), boxing and kickboxing.
  • Trains out of Integrated Martial Arts Academy in Stafford – one of the best gyms in Australia.
  • Jozey’s trainers are selected as the very best in their fields with Australia’s number 1 MMA trainer Dan Higgins heading the Mixed Martial Arts and MMA Champion Adrian “the hunter” Pang.

Jozey has won a couple of Kickboxing, Boxing and Thai Boxing fights over the years and has played Rugby League for 15 years (starting at Arana). He works at Eagle Farm mentoring apprenticeships / traineeships – making sure they have a balanced life and keeps them on track.

Jozey says he chose DHP because the facilities were impressive and they suited his training with the equipment and Aquatic Centre, he says he really feels comfortable at DHP because of how welcoming the staff are.

We wish Jozey well in his future MMA fight pursuits and are proud to have him as a Member of DHP.

Tuesday, 5 March 2013

Welcome - 10 Week Challenge Group!


We're very excited to have such a great turnout for the start of the DHP 10 Week Challenge which kicked off last night. We wish you all well on your fitness journey and hope you achieve everything you set out to!

Monday, 4 March 2013

Count Down





Saturday 9th and Sunday 10th March 2013 will see the exciting launch of new group fitness class combinations and a new class. We have back-to-back classes for all to try, so bring along your energy!

The theme for the two days is SUPER HEROS - so come dressed to impress!

This is the same weekend as the MS Swimathon (Saturday 9th March) so the Centre will be buzzing with activity. 

Dolphins Health Precinct are getting involved with the MS Swimathon Fundraiser again this year. The MS Swimathon has raised $163,346 so far to support people living with MS.

Last year's Swimathon was lots of fun, raised much needed funds and was a huge success. We are hoping this year to be even better. 

Date: Saturday 9th March 2013
Time: 6am to 6pm
Goal: $30,000

You can register your team by clicking here.

Please get involved and help us make this fundrasier bigger and better in 2013!

Friday, 1 March 2013

Greek Chicken Quesadillas

Photography by Jeremy Simons & Andrew Young

Quesadillas make great snacks or light meals, this recipe adds a Greek flavour with a touch of natural yoghurt.

Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients
  • 1 red capsicum
  • 1 cup shredded cooked chicken
  • 2 roma tomatoes, finely chopped
  • 1 small Lebanese cucumber, finely chopped
  • 1/2 red onion, finely chopped
  • 1/3 cup pitted kalamata olives, quartered
  • 150g fetta, crumbled
  • 2/3 cup grated tasty cheese
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons olive oil
  • 8 wholewheat mini wraps
  • Greek-style yoghurt and lemon wedges, to serve

Method
  • Preheat grill on high heat. Cut capsicum into quarters. Remove and discard seeds. Place, skin-side up, on a baking tray. Grill for 10 minutes or until skin is black and blistered. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes. Carefully peel and discard skins. Chop capsicum.
  • Place capsicum, chicken, tomato, cucumber, onion, olives, fetta, tasty cheese, lemon rind, oregano and oil in a large bowl. Stir until well combined.
  • Preheat a sandwich press. Top 1 wrap with 1/4 chicken mixture. Sandwich with 1 remaining wrap. Cook for 5 minutes or until toasted. Cut into wedges. Repeat with remaining wraps and chicken mixture. Serve with yoghurt and lemon.