End Of Year Rebates

As it is nearing the end of the year you may want to check if you have Dietitian consultation rebates from your private health insurance or perhaps your GP's EPC/ health care plan from your GP.  Having a consultation at this time of year can be the quite timely to help you manage your eating during the festive time. Call or book your appointment today.

Holidays

With the year we have had, managing so many changes had we are taking a well deserved holiday from 25th December to 5th January. For appointments or enquires please call 0413 77 44 11 outside these dates or book your appointments online.

Workshops

With so much nutrition-mis-information out there we want to set the record straight and help everyone to be clever about their eating.  This is why we host a range of workshops regularly on various nutriiton topics.  

Our upcoming workshops include: 

- Shaping Up- Weight Management 

- Meal Planning and Lable Reading

- Eating For Behaviour and Learning

For all the details and to book your place visit our Events Page 

If you would like us to host a nutrition workshop at your workplace or community group on the Central Coast, please get in touch on 0413 77 44 11 or dietitians@brightdiets.com.au

This month's Bright Blog is by our fantastic Kylie Spicer on Happy, Healthy Holiday Tips. Check it our here.

Aussie Christmas Salad

Serves 6
 

Ingredients

• Ingredients

• 1 medium butternut pumpkin
• 1 tbsp Extra Virgin Olive Oil
• Salt and pepper
• 2 cups water
• ½ tsp salt
• 1 tsp olive oil
• Seasoning of choice e.g. Moroccan / salt and pepper
• ½ cup quinoa, uncooked
• 1 cup water
• 4-5 cups chopped kale leaves (stems removed) OR baby spinach OR mixed lettuce leaves
• 1 medium apple, cored and diced
• 3 stalks celery, diced
• ½ small red onion, thinly sliced
• 1 cup feta cheese (omit for dairy-free and vegan)
• ¼ cup roasted pumpkin seeds (saved from pumpkin)
• ½ cup pomegranate seeds (or dried cranberries)

For the vinegarette

• 1/3 cup olive oil
• 3 tbsp apple cider vinegar
• 2 tbsp pure maple syrup (or honey)
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• Salt and pepper

Method

1. Preheat the oven to 190 degrees C.
2. Prepare the butternut pumpkin: Using a large metal spoon, scrape out the seeds and pulp from the pumpkin and place in a bowl of water. Peel and cut the pumpkin into 1cm cubes. Place on a baking tray and toss with oil. Season with salt and pepper to taste. Roast in preheated oven for 45-55 minutes or until slightly golden brown on the edges, tossing the pumpkin halfway through the baking time. Allow to cool for 15-20 minutes before adding to the salad.
3. Reduce oven to 135 degrees C. Prepare the pumpkin seeds: Use your hands to separate the seeds from the pulp. Add the mostly clean seeds to 2 cups of boiling lightly salted water. Simmer for about 5 minutes. Drain and rinse the seeds. Pull away any extra bits of pumpkin left, then dry them as well as possible. Toss the dry seeds with olive oil. Add a seasoning of choice (Moroccan is delicious). Spread the seeds into one layer and roast until crisp and browned around the edges, 10-25 minutes, depending on how large the seeds are.
4. Cook the quinoa: In a fine mesh strainer, rinse the quinoa. Add the quinoa, water, and a pinch of salt to a small saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook covered for 15 minutes. Remove from heat and let sit for 10 minutes. Uncover and toss with a spoon or fork. Allow quinoa to cool before adding it to the salad.
5. Make the vinegarette: In a small bowl, combine the oil, vinegar, maple syrup, mustard, garlic and a pinch of salt and pepper. Whisk well to combine.
6. Assemble the salad: Add the kale with a pinch of salt in a large bowl. Massage the kale for 1 minute. Then add the quinoa, butternut pumpkin, apples, celery, onion, feta cheese, pumpkin seeds and pomegranate seeds. Just before serving, add the vinegarette, and toss gently to coat.

For more healthy food ideas check out Bright Diets Facebook Albums.