THYME TURKEY with ROAST PUMPKIN

I love cooking with turkey as I actually like the taste more than chicken. I found a wonderful butcher at Greenslopes- Rock N Roll Butcher- that sells turkey steaks at a very reasonable price. This meal was created as I was walking my big kelpie; I tend to get my best cooking ideas when I am walking him, so we walk together everyday! 

Ingredients

• baking paper 
• 450g turkey steak, fat removed and cut into even pieces
• 1 heaped tablespoon dijon mustard
• 1 heaped tablespoon lemon thyme or thyme leaves, fresh or dried, stems discarded 
• 1 tablespoon apple cider vinegar
• 3 teaspoons extra virgin olive oil 
• 400g pumpkin, deseeded, peeled and chopped into even 3cm pieces
• 1 tablespoon maple syrup
• a generous pinch of ground black pepper
• 1/2 a leek, white part only, finely chopped
• 4 handfuls of mixed lettuce, washed and roughly torn/chopped 

Cooking 

1. Preheat a fan forced oven to 220 degrees celsius. Line a medium to large baking tray with baking paper. 

2. Combine the turkey, mustard, thyme, vinegar and 1 teaspoon oil in a medium bowl, stirring well. Refrigerate for 10 minutes. 

3. Once the turkey is marinating, toss 1 teaspoon oil, pumpkin pieces, maple syrup and pepper in a medium bowl. Place in a single layer on the prepared baking tray and bake in the oven for 20-25 minutes or until the pumpkin is tender and / or just starting to become golden. 

4. Once the turkey had marinated for 8 minutes, heat the remaining 1 teaspoon of oil in a medium frypan over medium-low heat and swirl to coat the pan. Add the leek and cook for 2 minutes or until fragrant and just starting to become golden. Remove from heat and add the turkey to the pan, keeping the heat over medium-low. Cook the turkey for 4 minutes, stirring often, then turn off the heat, cover the pan and leave the turkey to sit in the pan for 5 minutes. After this time pick the biggest few pieces of turkey and cut them in half, checking that the turkey is white and no longer pink. If it is still slightly pink, cook for another minute. 

5. Toss the cooked turkey, leek, pumpkin and lettuce in a large serving bowl. Serve with extra thyme leaves, if desired. 

Serves / 4 

Total Preparation & Cooking time / around 40 minutes 

FIFI BOX LOST 15 KILOS with PILATES and HEALTHY EATING

Australian radio broadcaster and television presenter Fifi Box was spotted leaving a Melbourne Pilates studio last Saturday looking toned and trim. Box, 38, has worked hard to maintain her post-baby body this year and credits her hourglass physique to regular Pilates workout classes and a healthy eating plan. 

Fifi reveals that her motivation to improve her health and fitness was none other than her daughter, Trixie. Box set herself a challenge in 2014 to shed the extra kilos she was carrying for her daughter. In a recent interview, Box revealed; "I'm fitter, stronger and lighter than I've ever been. It's given me a spring in my step and also, what I really wanted out of all of this, the energy to be a fit and healthy mum and to have that energy for Trixie."

The former sugar 'addict' and 'yo-yo dieter' has followed the New Atkins nutritional program since late 2014 and says that this, along with consistent exercise, has made a big impact on her weight loss. Fifi's commitment to her fitness has also changed the way she feels about her body. "I just want people to know that I'm really confident in my body and myself, and it's a great place to be". 

What has made Box so successful with her weight loss is the fact that she has maintained her healthy lifestyle months after losing her post baby weight. She understands that health is a long term commitment, not just a quick solution. 

Looking to feel happier about your post-baby body? Want to try a form of exercise that is low impact but high reward? Call Premium Pilates Studio today on 0402 680 724, visit us online at premiumpilatesstudio.com or email us at inquiries@premiumpilatesstudio.com. We have specific postnatal classes for 'Mums & Bubs' as well as prenatal options for the expecting mother. 

Images by http://www.dailymail.co.uk/tvshowbiz/article-3257111/Fifi-Box-maintains-impressive-post-baby-physique-leaves-regular-Pilates-workout-Melbourne.html#ixzz3nwqJwJun, http://gossipdavid.com/wp-content/uploads/2014/04/fifi_box_this_weeks_who_480_19leiiv-19leik4.jpg, 

VEGETABLE POTATO PATTIES TWO WAYS

There is something so fun and enjoyable in making patties. I've made these vegetarian patties a few times and after careful experimenting I have split them into two different, yet quite similar, recipes; Potato & Lentil Patties and Sweet Potato & Chickpea Patties. I like to make both recipes so that I have a large batch of 16 patties to serve for lunch and dinner for several days. Whilst this recipe does take over one hour to prepare and cook, if you've got the time it is a great way to use up old potatoes and is a very hearty vegetarian meal that can be frozen for later use. As for the tinned chickpeas and lentils, this is all I'll say; whilst it would be wonderful if we could all take an extra 45 minutes to one hour out of our days to cook legumes from scratch, this is first and foremost an easily accessible blog, hence the recipes should reflect that and therefore I have gone with the shortcut option out of a tin. 

INGREDIENTS for Potato & Lentil Patties 

• 800 sebago potatoes, roughly chopped into small pieces
• 1 x 400g tin of brown lentils, rinsed & drained 
• 1 medium carrot, grated
• 1/2 brown onion (60g), chopped finely
• 1 large garlic clove, finely chopped or crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon tahini
• 1 egg, preferably free range
• 2 tablespoons olive oil

INGREDIENTS for Sweet Potato & Chickpea Patties 

• 800 sweet potato, roughly chopped into small pieces
• 1 x 400g tin of chickpeas, rinsed & drained  
• 1 medium carrot, grated
• 1/2 brown onion (60g), chopped finely
• 1 large garlic clove, finely chopped or crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon tahini
• 1 egg, preferably free range
• 2 teaspoons olive oil

COOKING

1. Preheat the oven to 200 degrees celsius fan-force. Line a large baking tray with baking paper. 

2. Bring a large saucepan of water to the boil with the type of potato you chose, covered. Once boiled, cook for around 10 minutes or until the potatoes are tender. Drain well in a colander with cold water. Mash in a large bowl until smooth. 

3. Add the chickpeas OR lentils, carrot, onion, garlic, cumin, coriander, tahini and a pinch of sea salt & ground black pepper. Mash well to combine, then add the egg and mash again. 

4. Taking around a heaped 1/3 of a cup of the combined mixture, shape into 8 individual patties. 

5. Heat a large frying pan over medium-high heat and add 1 teaspoon of olive oil at a time. Cook patties in two batches, 4 at a time (replenishing the oil each time), for around 5 minutes on each side or until golden brown. Make sure to press the patties down with a spatula when you first place them in the pan. NB: Take extreme care when flipping the patties, as they are fragile and can break easily. 

6. When all patties have been browned, place on the prepared baking tray and bake in the oven for around 30 minutes or until they are heated through. Serve with a side salad. 

Makes / 8 large patties 
Serves / 4 = 2 large patties each alongside a side salad 

x Emily 

MATWORK VERSUS REFORMER

Here at Premium Pilates, we love both Matwork and Reformer Pilates. All of our instructors incorporate both workouts into their weekly Pilates training due to the different benefits that both exercise regimes offer the body. We are often asked by clients to explain the key differences between the two. Here is a breakdown for you: 

Matwork / Floor Pilates 

A lot of people think that the Reformer is a lot harder than Matwork as it is a machine, however Matwork is a true test of your stability, as there is just you on the mat, against yourself. In Floor Pilates you need to use your whole body to support yourself, with no outside help or stability (the Reformer and Wunda Chair provides you some support). Myself & Chris often find that a tough matwork class can isolate our core muscles (the pelvic floor and lower abdominals) just as much, if not more, than a gruelling Reformer class. 

Matwork Pilates can also involve the use of props for several exercises, including the band, circle, foam roller, swiss ball and smaller Pilates ball, which increases the amount of different exercises that can be performed on the mat as opposed to on the Reformer. 

As Floor Pilates involves only your body (and some props) you may gain greater body awareness than you would on the Reformer. 

Our Matwork classes are limited to a maximum of 12 clients to 1 instructor, therefore you will never need to fear being 'just a number' in a class. 

If you are a true beginner to Pilates and have never done a class in your life, Floor Pilates is a little simpler to start with as you do not have to learn about all the components of the Reformer machine. 

Reformer Pilates

The Reformer machine assists in stabilising yourself to a certain degree as you perform exercises lying, sitting, standing and kneeling on a stable surface. Believe it or not, the Reformer was actually designed to assist people to do Matwork by providing added stability that the floor did not provide. 

Saying this, the Reformer is definitely a strong workout, as it provides added resistance in the form of springs to every single exercise. Some clients feel like they have a greater range of motion on the Reformer than on the floor due to the use of straps. The reformer can also feel like more 'work' on your muscles, due to the added resistance. 

The Reformer isolates your muscles in a different way to Pilates exercises performed on the floor. As our reformer classes are a maximum of 4 clients per 1 instructor, you may be given a more tailored and personalised workout than you would potentially be given in a Matwork class. 

Budget is the last factor to consider. A floor Pilates class costs $20 for a casual, $18 a class for a pack of 5 classes and $16 a class for a pack of 10 classes. In comparison reformer classes cost $30 for a casual class and the packages of classes are therefore substantially higher in price to Matwork. 

A new things to note: 

If you are pregnant or have recently given birth, Reformer Pilates would be the best option for you, as our Matwork classes are not tailored for pre or post natal woman.

If you have a debilitating injury or injuries I would suggest that you discuss what Pilates class would be best for you to attend with our instructors before starting a Matwork or Reformer class. 

Lastly, you are never going to truly know which class is right for you until you try both!! As I previously mentioned, Chris and myself and the other Premium Pilates instructors incorporate both Reformer and Floor Pilates into our workout routines as we have found that a mixture of both works best for our bodies with regards to improving our core strength, our technique, our body awareness and our general muscle strength and tone. 

If you have any additional questions, call Emily or Chris on 0402 680 724, email us at inquiries@premiumpilatesstudio.com or visit us online at premiumpilatesstudio.com. 

See you for a class soon! 

PRAWNS with GREENS

Even though it is only the beginning of spring, I'm already feeling like making meals fit for summer! This is a perfect meal for a late dinner, as it is incredibly light and healthy. I'm really getting used to making seafood a few times a week and I feel like I'm reaping the health benefits already. Prawns are a complete & great source of protein, as they contain all nine amino acids and 100g of prawns contains a whooping 25g of protein, around the same amount as chicken & beef contain. This seafood is very low in calories (always nice to hear!). 100g of prawns contains a mere 115 or so calories. Whilst prawns do contain higher than average levels of cholesterol, they are made up of GOOD cholesterol due to their healthy fats (Omega 3 fatty acid). Prawns are also a rich in Vitamin B-6, B-12, iron and zinc. They may not be the cheapest meat option, but who isn't willing to spend some money on their health? 

INGREDIENTS

• 1 teaspoon extra virgin olive oil
• 1 garlic clove, finely chopped
• 3cm fresh ginger, grated 
• 200g green beans, trimmed & cut into 3em pieces
• 1/2 a bunch buk choy, roughly chopped
• 1/2 a bunch pak choy, roughly chopped
• 2 tablespoons soy sauce
• 300g raw or cooked prawns, shelled & tails on or off 
• 2 tablespoons lime juice
• Optional- fresh coriander leaves, torn and 1 spring onion, finely chopped

COOKING 

1. Heat olive oil in a medium fry pan over medium heat, swirling to coat the pan. Add the garlic and ginger and cook, stirring often, for 2 minutes or until fragrant. 

2. Add the cut beans to the pan and cook for 1 minute, stirring, before adding the buk choy & pak choy. Add the soy sauce to the pan and stir well, then cover for 2 minutes or until the buy & pak choy are tender (the beans can still have a little crunchiness to them). 

If the prawns are raw: remove the vegetables from the pan and add a small splash more olive oil to the pan over medium heat. Add the prawns and cook for 1-2 minutes or until they become cloudy in colour. 

If the prawns are cooked: remove the vegetables from the pan and place them in a medium bowl with the cooked prawns. Drizzle the lime juice on top and add the coriander and spring onion, if using. Toss well and serve. 

Serves / 2

Total Preparation time / 10 minutes 

Total Cooking time / under 10 minutes 

GREEN TEA HAWAII - WHAT EXACTLY IS IT and WHY WE SELL IT AT THE STUDIO

It's hard to not become totally and completely lost with all the new energy & weight-loss drinks on the market right now. What's deemed as healthy and good for you one day may be criticised tomorrow. The instructors at Premium Pilates Studio work hard at staying healthy and fit; we eat wholesome foods, we exercise a lot (namely Pilates, big surprise there!) and we drink Green Tea Hawaii. We are not here to force products on you, we just want to tell you why we endorse this product and why it works for us. 

So what exactly is Green Tea Hawaii? You may have seen our display in the studio near the front desk or have glimpsed the instructors and several clients sipping from water bottles with bright coloured liquids in them. Green Tea Hawaii is a highly concentrated form of green tea and noni fruit. One serving of Green Tea Hawaii (a single sachet mixed with water) contains as many as antioxidants as 45 cups of regular green tea and a daily serving of noni juice! It sounds a little too good to be true, doesn't it? Lets delve deeper: 

What exactly is in Green tea and in Green Tea Hawaii: 

Green tea is made from the leaves and leaf buds of the Camelia sinensis plant that have undergone marginal oxidation during processing. The leaves are steamed promptly after being picked so that the EGCG compound in green tea is not destroyed. This compound is what provides green tea with its rich source of antioxidants. Studies have revealed that EGCG is approximately 100 times more powerful that Vitamin C and 25 times more potent that Vitamin E in antioxidant power. 

Green tea first came into existence in China and is the most popular and widely consumed beverage in the world after water. Over the past several years green tea has undergone numerous scientific studies to determine its extensive health benefits, which will be discussed shortly. 

Green Tea Hawaii also contains noni fruit which comes from a small, tropical evergreen tree. This fruit is grown abundantly in Polynesia and is conventionally used to treat several maladies and conditions. Noni fruit has been proven to lower cholesterol as well as lower blood pressure. In addition, studies have shown that noni contains antioxidant, immune-boosting and tumour-fighting properties. 

Green Tea Hawaii does contain a marginal amount of sweeteners. Certain flavours of Green Tea Hawaii contain xylitol, which is a natural sugar found and extracted from birch trees, corn fibre, plums and raspberries. It has a low GI and contains half the energy of sucrose. Being a natural sweetener xylitol contains its own health benefits, including the prevention of tooth decay and the invigoration of growth of probiotic bacteria in the small intestine. Certain flavours of Green Tea Hawaii contain sucralose, which is 600 times sweeter than sugar but only contains one fifth of the energy of sugar. Sucralose has a very low GI which makes its a very suitable weight-loss & health drink for diabetics. 

The breakdown of what each sachet / a single serving contains: 

• 45 cups of Green Tea (450mg of antioxidants)
• only 60mg of caffeine (approx 1/3 of the caffeine in coffee)
• less than 1/2 a gram of sugar
•  daily serving of Noni
• Gluten-free and
• Aspartame free

Health Benefits: 

There are over 200 health benefits of Green Tea and Green Tea Hawaii! Below I have listed the benefits that I believe most appeal to us at the studio who consume this product on a consistent basis: 

• Increased metabolism
• Burns fat for weight loss
• Boosts the immune system
• Decreases the appetite by 20%
• Reduces muscle damage
• Increases (healthy) energy
• Reduces stress & anxiety
• Lowers bad cholesterol
• Lowers high blood pressure 
• Stabilises low blood pressure
• Regulates blood sugar
• Decreases inflammation
• Is safe for diabetics
• Regulates blood sugar 
• Assists in fighting cancer cells
• Improved skin, nail and hair health 

and so many more! 

Why Green Tea Hawaii is in a powered form:

Recent studies have shown that the absorption rate of drinking instant powdered supplements far out performs the equivalent in a pill form of the exact same supplement. This is due to the bio-availability of the supplement through water.

Why is Green Tea Hawaii not bottled? Here's why: every antioxidant, mineral and/or mineral has a shelf-life. This means that once a supplement is absorbed into water it's potency and health benefits start to lessen almost instantly. The vast majority of antioxidants will began to deteriorate within three hours of hitting water, which therefore diminishes the performance of the supplement. Therefore, powered drinks were chosen as the Green Tea Hawaii medium due to the improved absorption rates over pills and being more powerful than bottled drinks. Making Green Tea Hawaii in a powered form allows for a higher quality product that is fresher and more effective than other similar products on the market today. 

The instructors and their story with Green Tea Hawaii: 

Emily first tried Green Tea Hawaii over three years ago and immediately noticed increased energy as well as improvement to her skin health and weight loss around her stomach. She drinks Green Tea Hawaii whenever she has a sugar craving (which is often!) and finds that this drink subsides her cravings as well as her appetite for sweet things. Emily used to consume around 3 cups of coffee a day but gave up coffee several months ago, as she believes that Green Tea Hawaii provides her with much more energy and greater benefits!   

Chris got hooked on Green Tea Hawaii when Emily did and often likes to mix 2 sachets together after a tough Pilates or bike riding workout. He has noticed weight loss around his stomach as well as increased energy. Chris also swears by Green Tea Hawaii for assistance with those terrible symptoms one feels after a casual night out drinking! 

Jess loves Green Tea Hawaii and grabs a sachet whenever she feels a little devoid of energy. She loves the taste of the flavours and the boost the drink gives her! 

Premium Pilates studio believes in Green Tea Hawaii so much that they give out complimentary samples in each Introductory pack! Come try some Green Tea Hawaii today by stopping by the studio and/or grabbing one before or after a workout. Green Tea Hawaii can be purchased at Premium Pilates Studio for $2 per single sachet or $70 for a box of 60 (thats just $1.17 a single sachet!). And the more green tea boxes you buy the cheaper the single sachet price becomes! There are several flavours to satisfy all tastebuds, including Original,  Raspberry Lemonade & Pineapple Strawberry. 

EGGPLANT PIZZA

I love this 'clean' form of pizza. I even got my husband eating it, who initially turned up his nose at the mere idea of a pizza without a flour base. Eggplant pizza's are a great idea for a party as well, as they are easy to assemble and spend all of their cooking time in the oven unassisted. I like making these pizzas when I know a late dinner is on the cards, as they are so light and low in complex carbs. If you are vegetarian or not a fan of ham, add some pitted olives, artichokes or another vegetable to the pizzas. 

INGREDIENTS

• 1 large eggplant (around 700g), ends trimmed and thinly sliced into rounds 
• sea salt
• paper towel or clean tea towel
• 1 tablespoon olive oil 
• 2 medium tomatoes, roughly chopped
• 1 medium red capsicum, roughly chopped 
• 2 garlic cloves, finely chopped or crushed
• 1/2 a small red onion, finely chopped
• a generous handful of baby spinach, chopped
• 4 tablespoons grated reduced-fat cheese or 40g reduced-fat feta, crumbled
• 1/4 cup fresh basil, roughly chopped, plus extra to serve
• Optional- 150g lean ham, roughly chopped
• 4 tablespoons tomato paste

COOKING 

1. Preheat a fan-forced oven to 200 degrees celsius. Line a large baking tray with paper paper. 

2. Place the eggplant rounds on the prepared baking tray then sprinkle salt on top to draw out the vegetables' moisture. Leave for 10 minutes, then rinse well in a colander and pat dry with a paper towel or tea towel. 

3. Whilst the eggplant is 'sweating', chop all the remaining ingredients. Combine the oil, tomato, capsicum, garlic, onion, spinach, cheese, basil and ham (if using, or add the other vegetable/s) in a medium bowl and mix well. Sprinkle with ground black pepper if desired and stir again. 

4. Once the eggplant rounds are rinsed and dry, return them to the prepared baking tray. Spread the tomato paste thinly on top of each round. Next, top each little pizza with the vegetable mixture, trying to place an even amount of toppings onto each eggplant round. 

5. Bake in the oven for around 15 minutes or until the eggplant is just brown and tender. Remove from heat and leave to cool slightly before handling. 

Serves / 4 

Total Preparation & Cooking time / 30-35 minutes