National Nutrition Week – Day Two by Energize Health Club Guaranteed Results Trainers Sarah, Kirsten and Kristy

Breakfast: Spinach and Herb Omelette

by GR Trainer Sarah


  • 1 Haas avocado, halved, pitted, peeled, and diced
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper
  • 4 large eggs plus 4 large egg whites
  • 1/4 cup fortified low-fat milk
  • 3 tablespoons olive oil
  • 1/2 cup minced onion
  • 2 cups fresh baby spinach, shredded
  • 1 bunch chives, thinly sliced
  • 1 cup shredded reduced-fat Swiss cheese


In a small bowl, toss the avocado with the lemon juice, season with salt and pepper, and set aside. In a medium bowl, whisk together eggs, egg whites, milk, salt, and pepper. In a non-stick skillet, heat 1 tablespoon oil over medium. Add onion and cook until tender, about 4 minutes. Add spinach, cook until the spinach has wilted, about 1 minute. Transfer to a bowl, stir in chives and cheese, set aside. Wipe the skillet and add 1 tablespoon oil. Add half the egg mixture and cook until nearly set, 1 to 2 minutes. Spoon half of the spinach mixture into the center, fold the omelet over, halve crosswise, and place on serving plate. Top with half the avocado. Repeat with remaining tablespoon of oil, egg and spinach mixtures, and avocado.

Lunch: Apple, Avocado and Watercress Salad

by GR Trainer Kirsten

Ingredients (serves 8):

  • 1 red apple, cored, sliced
  • 1 pear, cored, sliced
  • 1 avocado, peeled, sliced
  • 1 lemon, juiced
  • 200g watercress
  • 5-6 radishes, sliced
  • 2 tbs. olives oil
  • 3 tbs. white wine vinegar
  • 2 tbs. finely chopped hazelnuts
  • 40g shaved parmesan


Place apple, pear and avocado into a bowl and drizzle with lemon juice. Toss to coat. Arrange watercress on a large serving plate and top with avocado mixture and radishes. In a small jug, combine oil and vinegar. Drizzle over salad and top with hazelnuts and parmesan. Toss lightly before serving.

Dinner: Prawn and Scallop Salad

by GR Trainer Kristy

Ingredients (serves 2):

  • 1 clove garlic, crushed
  • 1/4 squeezed orange juice
  • juice of 1 lime
  • 1 tbs extra virgin olive oil
  • 1 tbs fresh chopped basil
  • 1 tbs fresh chopped flat-leaf parsley
  • black pepper
  • 40g baby rocket leaves
  • 1 orange segmented
  • 2 roma tomatoes
  • olive oil spray
  • 6 scallops
  • 6 large green prawns, deveined
  • t tsp ginger, grated


Dressing: combine garlic, orange and lime juice, olive oil, basil, parsley and pepper. Arrange the rocket on a platter and scatter the orange and tomato on top. Lightly spray a non-stick frying pan and cook the scallops and prawns for 1-2 min each side. Arrange over rocket salad. Add the ginger to the pan and cook for 10 seconds. Pour the ginger and any pan juices over the salad with the dressing. (Garlic in dressing can be substituted with ginger)

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