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Turkey Meatballs with Mango Dipping Sauce

November 24, 2017 By Chevron Island Physio

Christmas is just around the corner. These Turkey meatballs make a great entree that can be prepare ahead of time! The meatballs can also be frozen.

Turkey Meatballs with Mango Dipping Sauce
Serves: 10
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients
Meatballs:
• 500g turkey mince
• ¼ onion, diced
• 1 clove garlic, crushed
• 1 egg, whisked
• ¼ cup almond meal
• 1 tsp. cumin
• ½ tsp. chili powder
• Salt and pepper, to taste

Dipping Sauce:
• 1 mango, peeled and cut away from seed inside
• 3 tsp. Dijon mustard
• 2 tsp. wholegrain mustard
• 1 tbsp. raw honey or rice malt syrup
• dash of chili powder
• salt, to taste

Method
Meatballs:
1. Preheat your oven to 180°C.
2. In a medium bowl add ground turkey, onions, egg, almond meal, and seasonings.
3. Use your hands to mix together.
4. Roll into small balls and place on a baking paper lined oven tray.
5. Bake for around 15-20 minutes, depending on the size of the meatballs.
Dipping Sauce:
1. While your meatballs are baking, time to make your sauce.
2. Add all dipping sauce ingredients to a food processor and puree.
3. Taste and add more mustard or salt according to taste.

To Serve
Serve Meatballs with Dipping sauce on the side and toothpicks as a delicious starter.

Enjoy!

Filed Under: Nutrition Tagged With: chritmas recipes, healthy christmas recipes, healthy eating, nutrition, nutrition gold coast, recipes, recipes gold coast, weight loss gold coast

Christmas Curried Broccoli Salad

November 30, 2016 By Chevron Island Physio

Here on the Gold Coast Christmas is generally a crazy hot day so we like to include some cold salads with our meal. This one is red and green to get in the Christmas spirit and tastes delicious! Best of all it can be prepared ahead! Just make sure not to add the dressing until you are about to serve it up so it doesn’t go soggy!

Serves: 6-8

Ingredients:

For the dressing:

¾ cup roasted, salted cashews

5 tbsp. water

1 tbsp. apple cider vinegar

4 tsp curry powder

2 tsp rice malt syrup

1 tsp chilli flakes (optional)

Salt and pepper to taste

For the salad:

1.5 head broccoli, cut into trees

150g baby spinach or rocket

½ red onion, diced

½ cup coriander, chopped

3 pieces bacon, chopped and cooked.

1/4 cup dried cranberries, roughly chopped

2 tbsp. pepitas

¼ cup. roasted, salted cashews, roughly chopped

Directions:

Place the cashews for the dressing in a medium bowl and cover with water. Cover the bowl and refrigerate overnight.

Lightly steam the broccoli until slightly softened but not floppy. Set aside to cool.

Drain the cashews and place into a small food processor with the remaining dressing ingredients. Blend until smooth and set aside.

In a large bowl combine the cooled broccoli, spinach, red onion, coriander, bacon, cranberries, pepitas and cashews. Stir until evenly mixed.

Add dressing and mix through. Serve and enjoy!

Filed Under: Nutrition Tagged With: chevron island physio, christmas recipes, nutrition, nutrition gold coast, physio gold cost, recipes, recipes gold coast

Fajita Bowls with Slow Cooked Beef

July 16, 2015 By Chevron Island Physio

A yummy winter warming recipe you should try this week!

Serves: 4
Ingredients:
Beef –
• 480g chuck beef, cut into 2cm chunks
• 3 cloves garlic, minced
• 2 chillis, chopped
• 1 small white onion, finely chopped (about 1 cup)
• 1 capsicum, sliced
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 3 bay leaves
• 1 Tablespoon ground cumin
• 1 Tablespoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 tsp ground cloves
• 1/2 cup beef stock
Salad bowl –
• 1 cup basmati rice, cooked as per directions
• 1 avocado, mashed
• 200g mixed lettuce leaves
• 2 tomatoes, diced
• 1 cucumber, diced
• 1 small can corn kernels
• 1 small can black beans, drained and rinsed
• 150g Greek yoghurt
Directions:
Combine all beef ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the beef soak up the juices for an extra 10 minutes. Remove cover and use a pair of tongs or a slotted spoon to serve.
Meanwhile, prepare the rice and salad ingredients.
Divide salad and rice into 4 portions. I like to have each ingredient separate in the bowl or you can just chuck it all in! Add beef to plates and serve with Greek yoghurt and mashed avocado on top!

For more yummy recipes and ideas, Kasey our nutritionist is available for consultations.

Filed Under: Nutrition Tagged With: beef, nutrition, nutrition gold coast, recipes, slow cooker, weight loss gold coast, weight loss surfers paradise

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