September Newsletter

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Welcome Spring!

With the weather heating up & the jumpers coming off, now is the time to work on your summertime zumbalicious body! We are including tips to help you achieve your health goals & will be introducing healthy recipes for you to try at home.

Our August challenge was a great success, with many people who completed the campaign. Awards will be handed out in the next couple of weeks to those who participated.

With the election on this weekend, please note that there will be no class at Park Ridge, as they have their polling booth on that day. Please pass this onto your friends who may not receive our news letter.

Enjoy the weather & keep smiling!


Check out our Youtube clips for Zumba Pierre Melbourne


 Fat is necessary for the health of your skin, brain, hair, nails, digestion, immune system, heart, reproductive function and nervous system. Cutting down drastically on fats may actually make you prone to heart disease. You can run grave risks by cutting out fat completely, particularly if you substitute with simple carbohydrates like pasta and sugars.

Weight reduction would be a major goal. The whole picture includes fruit and vegetables and whole grains, and balancing energy intake and activity levels. We just need to shift the balance, replacing the harmful fats with the healthy ones. Brought to you by Axis Natural Health 0423 871 917





Olive oil cooking spray

1/2 cup sliced almonds

1/4 cup whole-wheat flour

1 1/2 teaspoons paprika

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 1/2 teaspoons extra-virgin olive oil

4 large egg whites

Chicken fillets, sliced into strips


  • Preheat oven to 200°c. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
  • Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
  • Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
  • Bake the chicken fingers until golden brown, crispy and no longer pink in the centre, 20 to 25 minutes


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