New Pregnancy Class

Balance Mind + Body Studio have a new PregBodies class starting November 7th which has received overwhelming interest so far.

For those looking for all the details, please see below:

• Up to 3 classes per week

• Increase Strength and Flexibility

• Relieve back & Shoulder pain

• Prevent Pregnancy Aliments

• And Sleep better…!

Classes will be held on the following days/times:

• Monday - 8.30am - 9.30am

• Wednesday - 7.00pm - 8.00pm

• Saturday - 8.00am - 9.00am

Prices are as follows for a 7 week block starting November 7th:

• 3 sessions per week - $315

• 2 sessions per week - $224

For more information or to book, please call 3880 3729.

Indian Pizza with Curried Cauliflower & Green Chilli

Enjoy this Indian 'pizza', that utilises naan bread as its base.

Serves: 4

Time to prep: 10 minutes

Time to cook: 40 minutes

Ingredients

• 2 teaspoons mild curry powder
• 1 teaspoon ground turmeric
• 2 tablespoons olive oil or mustard seed oil
• 1 small cauliflower, cut into florets
• 4 naan breads
• 1/3 cup (80ml) tomato passata
• 2 x 250g mozzarella balls, drained, sliced
• 1/2 red onion, thinly sliced
• 1 long green chilli, thinly sliced
• Mint leaves, to serve

Method

• Preheat oven to 200C. Line two baking trays with baking paper. Combine curry powder, turmeric, 1 tbs oil and 1 tsp salt in a bowl. Add cauliflower and toss to coat. Place on trays and bake for 25 minutes or until golden and lightly charred.
• Spread each naan with 1 tbs passata and top with mozzarella, cauliflower, onion and chilli, then drizzle with remaining 1 tbs oil. Bake for 15 minutes or until bread is crisp and mozzarella has melted. Sprinkle with mint leaves to serve.

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Birthday Swimming Carnival!

  BIRTHDAY SWIMMING  

CARNIVAL

• 25th October •

Join us for our 7th Birthday Celebration with Dress Up Party (and best dressed prizes!) We will also have FREE jumping castle and face painting (8.30am - 10.30am) and party games and the BIGGEST birthday cake!!

Junior races start: 8.30am

Club night races start: 9.00am

We would love to see you there to help us celebrate!

Picnic by the Pool - New Day/Time

Picnic by the Pool

Monthly Parenting Catchup 

New day and time

Second Wednesday of every Month • 12.30pm - 2.30pm

Next catchup: 14th October

Guest Speaker

Renee from Balance Mind Body Studio will be discussing pelvic floor post natal, post natal exercise and what to what out for.

Location: Grassed area next to DHP Pool

Cost: $10 (includes sandwiches & juice/tea/coffee)

ALL ARE WELCOME!

Chicken, Cashew & Mint Rice Paper Rolls

Try these sumptuous rice paper rolls. Light enough as a summertime starter or a main dish for dinner. No cooking required.

Ingredients

• 50g dried rice vermicelli noodles
• 1 1/2 cups cooked chicken, shredded
• 1 carrot, grated
• 1/3 cup chopped fresh mint leaves
• 2 tablespoons fresh coriander leaves, chopped
• 1/4 cup dry-roasted cashews, chopped
• 3cm piece fresh ginger, peeled, finely grated
• 1 garlic clove, crushed
• 2 tablespoons lime juice
• 1 teaspoon brown sugar
• 16 (22cm round) rice paper rounds
• 32 fresh mint leaves, extra

Dipping sauce

• 1/2 cup hoisin sauce
• 1 teaspoon Chinese five spice
• 1 green onion, thinly sliced
• 2 teaspoons fresh coriander leaves, finely chopped

Method

• Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until softened. Drain. Rinse under cold water. Drain. Using scissors, cut noodles into shorter lengths.
• Place noodles, chicken, carrot, chopped mint, coriander and cashews in a bowl. Toss to combine. In a separate bowl, combine ginger, garlic, lime juice and sugar. Stir until sugar has dissolved. Pour dressing over chicken mixture. Toss to combine.
• Place a damp tea towel on a baking tray. Fill a shallow dish with warm water. One by one, dip rice paper rounds in water. Place on a tea towel to absorb excess water. Place 2 mint leaves along 1 edge of each round. Top with 2 tablespoons chicken mixture. Roll up, folding in edges, to enclose filling. Place on damp tea towel on tray. Cover with another damp tea towel.
• Make Dipping sauce: Combine hoisin, five spice and 2 tablespoons cold water in a bowl. Stir in onion and coriander. Serve rice paper rolls with dipping sauce.

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REMINDER: Book for Bioscan

Rapid Bioscan uses a medical grade Inbody230 machine to provide a full and detailed analysis of each part of your body’s:

• Body Fat Percentage
• Muscle Mass
• Body Water
• BMI (body mass index)
• Muscular Development

Date: 24th October

Time: 8.00am - 9.30am

Location: Dolphins Health Precinct

Cost: $20

Booking and payment is recommended as we only have limited time slots available. Walk-ins on the day will be available if time permits.

Bookings through Dolphins Health Precinct Reception.

High Protein Chocolate Cupcakes

Protein cupcakes are nothing less than totally awesome. These are low-carb and intensely chocolatey. Top them with whatever you like best. 

Makes: 12 standard cupcakes

Ingredients

• 112 g egg whites
• 100 g granulated stevia blend (or sugar)
• 25 g unsweetened cacao powder
• 65 g oat flour (or plain flour)
• 65 g rice protein powder
• 2.5 g bicarbonate of soda
• 7.5 g baking powder
• 2 g vanilla bean powder
• ¼ tsp sea salt
• 25 g macadamia oil
• 120 g non-fat Greek yoghurt
• 30 g freshly brewed espresso, cooled
• Optional - Icing of your choice

Method

• Preheat oven to 180°C. Line a standard, mini muffin or cupcake tin with cupcake liners. This helps the cupcakes to retain their shape while baking. Set aside.
• In a large mixing bowl, sift together the sweetener, cacao powder, oat flour, rice protein, bicarbonate of soda, baking powder, vanilla and salt.
• In a separate bowl, whisk together the macadamia oil, Greek yoghurt, and espresso. Add the liquid ingredients including egg whites to the dry mix and beat well until the batter is smooth.
• Divide the batter equally between the cupcake liners.
• Bake for 15 to 18 minutes, or until a skewer inserted into the centre comes out fairly clean.
• Do not overbake these cupcakes. They are done when there are still some moist crumbs attached to the skewer when testing.
• Remove from the oven and allow the cupcakes to cool completely on a wire rack.
• Top with icing when cooled. It is best to ice these just before serving.
• Without icing, these cupcakes will keep for several days in an airtight container at room temperature.
• Once iced, they should be stored in the refrigerator.

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