Monday 31 August 2015

Fitness: Maintain or Gain?


Can you clock fewer hours at the gym and still maintain or improve your fitness? PT Scott Hunt shows us how.

As it turns out, the 'more is more' mentality ignores the human body's finely tuned mechanics, and when it comes to working out, less can be a whole lot more.

So, how do we get fitter? 
Personal trainer Scott Hunt from Fitness Enhancement says anything more than what you're doing now is a plus.

"If you've gone from doing nothing to doing half an hour a week, I'd say that's a 100 per cent improvement," says Hunt. "But it depends on how quickly you want results; think of it like a 10-kilometre drive: you could walk all the way and it would take you a long time, or you could floor it."

The fitness adaptions you create in your body are – like the maintenance of your fitness – dependent on the frequency, intensity and type of exercise, as well as the time dedicated to each session.

"To me it's more about how many sessions they can fit in each week. Sure, in an ideal world, people would exercise six days a week, but it's not an ideal world, and most people's motivation is far from ideal!"

The fact that you may not have the time or inclination to live in the gym doesn't have to quash your results, as long as you amp up the intensity to match.

"We find that for most people who want amazing results, training three days a week is plenty. The key to success here is quality, not quantity, and, of course, sticking to the plan nutritionally each and every day."

Kilojoule-burning cardio fitness is great when maintaining your weight and cardiovascular health, but so is laying on metabolism-boosting muscle. So mixing up your routine with both is ideal.

Muscle
Maintain: "If you've only got three days, work your whole body each day you train," says Hunt. "If you're finding you're not recovered enough in between sessions, the good news is you're training hard enough to fatigue yourself that much so you can adapt it to a split program – training the lower body and abs for one session and upper body the next," he says.

Gain: "When your current weights get too easy, change them up for heavier ones. It's important to ensure you're always challenging your muscles – I'd say you could change your program almost weekly depending on where you're at."

Cardio fitness
Maintain: "Aim for at least one session a week where your heart rate is consistently elevated – like a one-hour run or bike ride at a steady pace – and aim for at least one where your heart rate is up and down, like interval or sprint training," says Hunt.

Gain: "Add in a muscular endurance session," says Hunt. "Essentially a strength-training program but with light weights and high reps and no breaks in between sets. While you will, of course, get strength conditioning out of this, the high reps make it much more aerobic. The goal of this session is to build that endurance in your muscles for when your lungs are doing great thanks to all the long runs, but your muscles are crying out for you to stop."

Friday 28 August 2015

Seared Tuna, Green Bean & Roasted Tomato Salad Recipe




This variation on the traditional nicoise salad is sure to be a hit with tuna lovers.

Serves: 4
Time to prep: 15 minutes
Time to cook: 20 minutes

Ingredients
  • 1 x 250g punnet cherry tomatoes, halved
  • 1 red onion, halved, cut into thin wedges
  • Olive oil spray
  • 400g chat (small coliban) potatoes, halved
  • 250g green beans, topped
  • 4 (about 150g each) tuna steaks
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon wholegrain mustard
  • 2 teaspoons olive oil
  • Pinch of caster sugar
  • 100g baby rocket leaves

Method
  • Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place tomato and onion on the tray and spray with olive oil spray. Season with pepper. Roast for 10 minutes or until just tender.
  • Meanwhile, place the potato in a steamer basket over a saucepan of simmering water. Cook, covered, for 10 minutes. Add the beans and cook, covered, for a further 2 minutes or until the beans are bright green and tender crisp and the potato is tender. Refresh under cold running water. Drain.
  • Preheat a barbecue grill or chargrill on high. Spray both sides of the tuna with olive oil spray. Cook on grill for 1-2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 2-3 minutes to rest.
  • Whisk together lemon juice, mustard, oil and sugar in a jug. Season with pepper. Place tomato mixture, potato mixture and rocket in a bowl and gently toss until just combined. Divide among serving plates. Drizzle over the dressing and top with tuna. Serve immediately.

Wednesday 26 August 2015

Play 2 Learn - 10 Week Program Starting SOON!


  PLAY 2 LEARN  
Starting Thursday 10th September

When
Thursday | 11am 

What
5 Boppin’ Babies Music Classes PLUS
5 Active Little Legs Classes

Classes are designed to be social, playful, fun and interactive.

Duration
10 week program
30 minutes each class

Location
Balance Mind + Body Studio
(Level 1 of Dolphins Health Precinct)

Age
From 1 - 3 years old

Cost
$99/10 week program
OR
Casual - $18 per class

BOOKINGS ARE ESSENTIAL
Please book through Reception.

Monday 24 August 2015

Food labels – what do they REALLY mean?


Confused about terms such as 'lite' and 'no added sugar'? Be wary of certain food labels and don't believe everything you read...

'Lite'
Not necessarily lower in fat or calories, 'lite' foods can be lighter in flavour, colour or taste. Some are higher in calories than the original!

Pretty pictures
A ripe mango or capsicum on the label doesn't mean it's healthy; it may only make up five per cent of the flavour.

'97% fat-free'
Look out for lollies, biscuits and chips bearing this badge. Fat is only one part of the macronutrient picture. They can still pack a punch in the fat, kilojoule, salt, sugar and colour stakes.

Natural Oils
Palm and coconut oil may come from natural sources but they are high in saturated fat, while vegetable oils are not healthy if they have been hydrogenated (turning them into a trans fatty acid, which clogs the arteries).

Multi-grain
This can indicate a white low-fibre food with a few grains sprinkled through. Look for wholemeal varieties instead.

'No added sugar'
Sweeteners come in many non-sugar forms, which all elevate insulin levels. Watch out for dextrose, fructose, glucose, maltodextrin and corn syrup (which has been linked to diabetes in studies). Sugar-free foods may also have more kilojoules because they contain more fat.

Friday 21 August 2015

Quinoa Milk Recipe (high protein)


Celeb chef Teresa Cutter shows us how to make quinoa milk. It's easier than you might think!

With the march of coconut and almonds into milk cartons, it’s not easy choosing a faux moo juice. While researchers at the Universitat Politècnica de València are experimenting with hazelnuts, walnuts and chestnuts, we’re topping up our microwaved lattes with celeb chef Teresa Cutter’s high-protein quinoa* milk. 

Ingredients*
Makes 1 litre (eight 125 ml serves)
  • 250 g cooked quinoa
  • 1 litre (4 cups water to blend)
  • 2 fresh, pitted dates or stevia
  • 1 tsp vanilla extract/paste

Method
  • Combine the quinoa and half of the water into a good high speed blender.
  • Blend at medium to high speed until creamy. This should take about 30 seconds to a minute.
  • Add the rest of the water and blend again.
  • Strain through a fine sieve and store the milk in the fridge for up to four days.

Per serve: kJ: 126 
Fat: 0.4g Carb: 5.3g Protein: 1g Sugars: 0.7g

*If you’re sensitive to gluten, play quinoa by ear as it may be cross-reactive.

Wednesday 19 August 2015

REMINDER: Photographer taking Photos in Learn to Swim Lessons!


A Scubapic Photographer will be taking photos during
Learn to Swim lessons!

When: 27 August - 2 September
Cost of photo: $30

For more info: Visit the Scubapic stall on the 22 August

BOOKING REQUIRED via Reception for your obligation-free shoot!

Monday 17 August 2015

4 Breathing Techniques to Reduce Stress


Feeling stressed? Simple tweaks to breathing can immeasurably boost wellbeing and reduce stress. Here's how to audit and upgrade your breath for better physical and mental health.

Step 1: Breathe from your abdomen
To get the most out of each breath, you need to breathe from your belly, says Ros Ben-Moshe, director of Laughlife Wellbeing Programs.

"Optimal breathing stems from the abdomen, where a richer inhalation of oxygen and exhalation of carbon dioxide occurs, slowing the heart rate and easing anxiety." She says breathing deeper in this way stimulates the parasympathetic nervous system, which induces feelings of "peace and calm".

"Interestingly, we begin our lives breathing well, which can be seen watching babies breathing, as they take deep breaths in and out with their abdomen rising and falling, not their chest," Ben-Moshe notes. Somewhere along the way we lose this vital skill of breathing through our tummies, and rely on shallow breathing instead.

Hot Tip: Place your hand on your belly when breathing. Though it feels counter-intuitive, Ben-Moshe says that when you breathe in, your abdomen should stick out, and when you breathe out, your abdomen is sucked back in.

Step 2: Breathe through your nostrils
Your nostrils are there for a reason, peeps. Breathing through them heats air up so that it travels 'more easily' through the body.

Mouth breathing, on the other hand, can cause health issues. Such were the findings of research published in the Jan/Feb issue of General Dentistry in 2010.

While the findings focused on the effects of mouth breathing on kids (and how it can even change the shape of their faces), mouth breathing can also cause poor oxygen concentrations. This in turn can lead to health issues such as high blood pressure, heart problems and other issues. Yikes.

Naturopath Mim Beim of Breathing Well goes one step further, saying: "If you are a mouth breather, the very best thing you can do for your health is to learn to breathe through your nose." She says you will get fewer colds, have better circulation and improved concentration.

Hot Tip: Whenever you catch yourself breathing through your mouth, swap it to nose breathing, asap. Pretty simple, right? 

Step 3: Breathe deep
It's not just about breathing from low down in your tum, it's also about breathing deeply. You need to really breathe in, taking in as much air as you can with your breath. You also need to let all that air out (and we mean all of it) by exhaling deeply too.

As Ben-Moshe mentioned, breathing deeply stimulates the parasympathetic nervous system, which naturally relaxes us. "In this state, endorphins (those feel-good hormones) are released, introducing feelings of happiness and wellbeing, and oxygen delivery improves, which is important to enhance mental stamina and clarity," says Ben-Moshe. "With each deep, long breath, muscle stress and tension is released."

Hot Tip: Concentrate on breathing all the way in, till you can't take in any more air. Hold that air, then really release it, till you're sure there's nothing left. Talk about deep.

Step 4: Practise 
Because breathing correctly feels "counterintuitive" (you know, the whole belly 'out' while breathing in and belly 'in' while breathing out), Ben-Moshe says, "It really takes a while getting used to and, like so many things, needs to be practised."

So don't expect this kind of breathing to just become second nature. Instead, take time each day to refine your technique and get better at it. As they say, practice makes perfect, and who doesn't want to breathe perfectly?

"Becoming aware of your breathing takes practice, but it's well worth it," Ben-Moshe notes. "Becoming a 'conscious breather' means heightening your awareness of how you are breathing at different times in the day. You will begin to notice when you are breathing more shallowly, more quickly, and even when unconsciously you may be holding your breath, which often occurs during moments of deep concentration."

Hot Tip: Set aside time every morning and every evening to practise this deep breathing technique. Even a few minutes can help centre you and fill you with much-needed calm. What are you waiting for?

Friday 14 August 2015

Chicken, Mushroom & Tarragon Pot Pies Recipe


This is a quirky take on the traditional shepherd’s pie!

Serves: 4
Time to prep: 15 minutes
Time to cook: 45 minutes

Ingredients
  • 4 sebago potatoes, peeled, halved
  • 20g butter, chopped
  • 250ml PHILADELPHIA Original Cream For Cooking (cream alternative)
  • 1 tablespoon olive oil
  • 8 (about 800g) chicken thigh fillets, coarsely chopped
  • 200g Swiss brown mushrooms, thinly sliced
  • 1 leek, thinly sliced
  • 1 garlic clove, crushed
  • 1 tablespoon plain flour
  • 1/2 cup (125ml) chicken stock
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons coarsely chopped fresh tarragon
  • 20g butter, extra, melted
  • Steamed butter beans and snow peas, to serve

Method
  • Place the potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 20 minutes or until tender. Drain well. Return the potatoes to the pan with butter and half the PHILLY. Use a potato masher to mash until smooth. Taste and season with salt and pepper.
  • Meanwhile, heat the oil in a large frying pan over high heat. Add one-quarter of the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
  • Add the mushrooms to the pan and cook, stirring, for 5 minutes or until tender. Transfer to the bowl with chicken. Add the leek and garlic to the pan and cook, stirring, for 2-3 minutes or until leek softens. Sprinkle the flour over mixture and cook, stirring, for 1 minute. Return the chicken and mushroom mixture with the chicken stock, mustard, lemon juice, tarragon and remaining PHILLY. Bring to a simmer. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through and sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
  • Preheat a grill on high. Spoon the chicken mixture among four 1 1/2-cup (375ml) capacity ovenproof dishes. Spoon the mashed potato over the chicken. Lightly brush with melted butter. Cook under preheated grill for 5 minutes or until lightly golden. Serve immediately with steamed beans and snow peas, if desired.

Wednesday 12 August 2015

Learn to Swim PHOTOGRAPHY!


A Scubapic Photographer will be taking photos during
Learn to Swim lessons!

When: 27 August - 2 September
Cost of photo: $30

For more info: Visit the Scubapic stall on the 22 August

BOOKING REQUIRED via Reception for your obligation-free shoot!

Friday 7 August 2015

Baked Falafel with Roasted Eggplant Salad Recipe


Make your own spiced falafel balls and serve with roasted eggplant for a fabulous vegetarian meal idea.

Serves: 4
Time to prep: 30 minutes
Time to cook: 40 minutes

Ingredients
  • 165g (3/4 cup) dried chickpeas
  • 1 small brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 1/3 cup firmly packed fresh continental parsley leaves
  • 1/3 cup firmly packed fresh coriander leaves
  • 2 teaspoons finely grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon baking powder
  • 1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
  • 3 ripe egg tomatoes, each tomato cut into 6 wedges
  • Olive oil spray
  • 1 bunch rocket, ends trimmed, washed, dried, leaves torn
  • 1 small red onion, halved, thinly sliced
  • 1/4 cup fresh mint leaves
  • 1/4 teaspoon sumac
  • 130g (1/2 cup) reduced-fat natural yoghurt
  • Freshly ground black pepper

Method
  • Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
  • Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
  • Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.
  • Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.
  • Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Wednesday 5 August 2015

Group Fit Launch Reminder!


Group Fitness Launch
Saturday 8th August

Come down to Dolphins Health Precinct August 8th for our Group Fitness Launch Party! We will have 4 classes to showcase in our Group Fitness Room, including our brand new class HIIT Cardio, designed to push your limits and get performing like an athlete! 7am HIIT Cardio, 7.30am KO Boxing, 8.30am Definition and at 9.30am we have Steppin Up!

Our Balance Mind + Body Studio will showcase 8am and 8.45am Purely Barre & 9.30am Suspension. Along with new inspiring Fitness Classes, we will have Free Inflatable Slide and Fairy Floss for the Kids. Along with great Prizes and Membership Promotions on the day.

Don’t miss out, register for your free class now on 3880 3729. Available to Members and Non-Members. See you at the party!

Monday 3 August 2015

NEW Timetable & NEW CLASS



Updates to Timetable!
Effective from 10th August

We are excited to release our new timetable with a few updates including an all NEW CLASS - HIIT Cardio!

HIIT Cardio: High Intensity Interval Training designed to be hard work. Not medium, not kind of tough, but HIGH. The aim here is to improve cardiovascular fitness, increase speed and maximise calorie burn. We’ll push your limits and get you performing like an athlete!

Want to try out this class plus more? Come down to Dolphins Health Precinct August 8th for our Group Fitness Launch Party! We will have 4 classes to showcase in our Group Fitness Room, including our brand new class HIIT Cardio, designed to push your limits and get performing like an athlete! 7am HIIT Cardio, 7.30am KO Boxing, 8.30am Definition and at 9.30am we have Steppin Up!

Our Balance Mind + Body Studio will showcase 8am and 8.45am Purely Barre & 9.30am Suspension. Along with new inspiring Fitness Classes, we will have Free Inflatable Slide and Fairy Floss for the Kids. Along with great Prizes and Membership Promotions on the day.

Don’t miss out, register for your free class now on 3880 3729. Available to Members and Non-Members. See you at the party!