Bob McLellan is one of our move loved clients at 83 years old he is truly inspiring and we wanted to share his story for all to hear. Bob has been attending our exercise classes twice per week for nearly 10 years after first meeting Trent at cardiac rehab. He had undergone a triple bypass surgery and after finishing his rehab he continued exercising with Active One in Frankston. He found so much benefit from
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Frozen Yoghurt Layer Fruit Cake Serves: 12 Time to make: 15 mins plus freezing Ingredients 250 g strawberries 16 tablespoons natural yoghurt 250 g bananas 250 g raspberries 250 g blackberries seasonal berries Instructions: Line a loaf tin with clingfilm. In a blender or food processor, blitz the strawberries with 4 tablespoons of yoghurt. Pour the fruit mixture into the tin and place in the freezer for at least 15 minutes. Meanwhile, rinse out the
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We love the Christmas time at Active One. The Christmas lights, the parties, the presents, time off work, and most importantly getting together with our friends and family. But the increased food drink and sitting around that goes hand in hand with Christmas can start to take a toll on our health. That is why we have tried to make Christmas as healthy as possible this year with a few small adjustments. Below is a
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Brian Russell Brian first attended our clinic 6 months ago to help manage his type 2 diabetes. He started his Active One journey with Vanessa our diabetes educator who started him off on his health journey. Brian had enjoyed running in the past but was unable to continue exercising at those higher intensities due to lower back pain. From working in health for many years Brian understood the importance of exercise but was not sure
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Crispy fish, mango & chilli salad Serves: 4 Time to make: 25 mins Recipe: 2 tablespoons cornflour 1 teaspoon dried chilli flakes 600g skinless firm white fish fillets 2 baby cos lettuce, leaves separated 1 medium Lebanese cucumber, thinly sliced 1 small red onion, thinly sliced 1 x 200g punnet grape tomatoes, halved 2 ripe mangoes, peeled, stones removed, thinly sliced 1 cup fresh herbs (such as mint and coriander) 1 tablespoon kecap manis (Indonesian
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