The recently opened Kaya Health Club  in Prahran have challenged me to experience their Mind and Body Health Club – 21 times in 30 days.

Those that know me, know that I’m a big pilates fan, so what’s great about this health club is that it specialises in authentic yoga and Group Reformer Pilates classes, as well as cardio, weights and group fitness classes as well. On top of all this, the club has a team of resident therapists to help out with diet, general well being and of course personal training.

Now I’m no exercise junkie but I’ve been down there almost everyday working out and attending the reformer classes, since starting my challenge on 1st March. I’ve also met with Tanya Lee, Kaya Health Club’s in-house nutritionist/naturopath and kinesiologist amongst other wonderful things to chat about diet and health issues. Tanya focused more on the things that I need to add to my diet rather than remove, which was a positive start. Specifically, we talked about adding more red meat and oily fish rich in omega 3 to my diet as well as more protein at breakfast time.

To help me through the challenge Tanya and I will be working together to provide recipes that will help boost my energy levels throughout this challenge. So far so good, I’m feeling great already!

You'll Need

300g salmon, minced

1/2  cup green beans, finely chopped

4 kaffir lime leaves, finely chopped

1 birds eye chilli, finely chopped

1/4 cup fresh coriander leaves, torn

2 cloves garlic, minced

1.5 tbs fish sauce

1 egg, lightly beaten

2 tbs spelt flour

1 tbs coconut oil to fry


Mix together the salmon, green beans, kaffir lime, chilli, coriander garlic, fish sauce, egg and spelt flour to combine. If you can’t find salmon mince, buy boneless and skinless fillets to the same weight and pulse them in a food processor.

Gently heat the coconut oil in a non-stick fry pan and spoon tablespoons of the mixture in and gently cook for a few minutes on each side until golden.

Serve with a big green salad, with bean shoots, cucumber and cherry tomatoes.


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