YMCA Healthy Living Magazine, powered by n4 food and health Summer 2019 | Page 9

CHLOE MCLEOD, APD DR JOANNA MCMILLAN, PhD APD
Chloe specialises in food intolerance, sports nutrition and
nutrition for arthritis and autoimmune conditions. She is
qualified as an Accredited Practicing Dietitian and Sports
Dietitian. Learn more at www.chloemcleod.com Scottish-born Dr Joanna McMillan is a PhD-qualified
nutrition scientist, and an Accredited Practising Dietitian.
To learn more visit drjoanna.com.au
BBQ RECIPES:
TURMERIC & GINGER
BBQ SALMON
Serves: 2
Method
Ingredients 1 Pre-heat BBQ.
2 fillets salmon
(approximately 120g each)
1 tablespoon olive oil
1cm nub fresh turmeric,
sliced or ½ teaspoon of
powdered turmeric
1cm nub ginger, sliced
Cracked pepper 2 Wrap salmon in foil, rub with olive oil and top
with fresh turmeric, ginger and cracked pepper
to taste. If using powdered turmeric, mix it with
the olive oil and then coat the fish before
adding the ginger and cracked pepper to
taste.
3 Wrap, and place in BBQ with lid down for 15
to 20 minutes, or until fish is medium rare.
4 Finally, take out of foil and place on BBQ for a
further one to two minutes to crisp the skin.
BBQ PINEAPPLE
Serves: 4
Ingredients
1 pineapple
2 cups Greek style yoghurt
4 tablespoons crushed macadamias
Method
1 Cut the pineapple lengthways into
eighths.
2 Grill on a moderate to hot BBQ grill for
a few minutes on each cut side of the
fruit, until you see nice caramelised grill
marks.
3 Serve each slice with a small bowl of
Greek yoghurt topped with the crushed
macadamias.
NOTE: Don’t peel your pineapple; it looks
divine with the skin still on. After cooking,
simply run a knife between the skin and
flesh, and cut into segments, and then
serve this dish intact, with the skin on.
SUMMER 2019 YMCA HEALTHY LIVING MAGAZINE
9