The Exercise Collaboration

Justin Grant - Exercise Physiologist
Since completing his Masters of Clinical Exercise Physiology in mid 2018, Justin has strengthened his belief that everyone can benefit from exercise. He has had the opportunity to work with people with a wide range of health problems, from cardiovascular disease, diabetes, cancer, recovering from joint replacement surgery and working with people with physical and mental disability.

He likes to keep exercise functional and fun, and to share his tips and tricks for keeping people healthy and active away from the clinic as well.

Justin particularly loves working with people with long standing injuries and disability where exercise can have tremendously positive effect on not only physical but mental health, confidence and independence.

Monday morning focus on those weekly goals

The harder you work for something, the greater it will feel when you achieve it.

Ingredients
2 cups baby spinach leaves
2 tbsp. flaxseed meal
4 tbsp. filtered water
4 tbsp. buckwheat flour
1/3 cup unsweetened almond milk
1 tbsp. natvia or 1/2 tsp. stevia
1 tsp. butter
1 garlic, clove crushed
1/2 red capsicum, thinly sliced
6 button mushrooms, chopped

Method
Begin by combining the flaxseed meal and water in a small bowl. Allow the flax egg to sit for 5 minutes until it thickens

Pour the flax egg into a smoothie blender and add the spinach, buckwheat flour, almond milk and natvia. Blend until a thick consistency is formed

Melt the butter in a small non-stick fry pan over medium heat and pour half of the crepe batter into the frying pan.

Cover with a lid and cook for 2-3 minutes or until the crepe is cooked on top.

Transfer the crepe to a plate

Repeat this process for the remaining batter

Using the same fry pan, melt butter over medium heat and saute the capsicum, onion, and mushroom with garlic for 3-5 minutes. Once cooked remove from the heat

Lay the crepes out and evenly pour the mixture in the middle of each crepe. Fold one side of the crepe over to enclose the filling

Serve the savory gluten-free crepes on a plate

Strength
It does not come from
doing what you can do.
It comes from overcoming the things you once thought you could not do.

Key to any goal:
Consistency

Strive to keep going

IT’S ALL ABOUT THE BALANCE

Ingredients
1 ½ cups oats
2 teaspoons cinnamon
½ teaspoon salt
1 large banana, mashed
½ cup unsweetened
applesauce
1 teaspoon vanilla
⅓ cup chopped pecans
⅓ cup shredded coconut
⅓ cup semi-sweet or dairy-free
chocolate chips
melted chocolate, for drizzling optional

Directions
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper, or spray with non-stick cooking spray. Set aside.
In a large bowl, combine oats, cinnamon, and salt.
Add mashed banana, applesauce, and vanilla, and stir to combine.
Stir in remaining ingredients until combined.
Drop by spoonfuls onto prepared baking sheet.
Press down each cookie gently with back of greased spoon or oiled hands to flatten.

When I put my mind to it I can do it