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Bone Broth Workshop


Bone Broth Workshop
Sunday 14th June 2.30pm – 4.30pm

Join Kelly Frawley from Got2BFit Personal Training for an informative Bone Broth workshop.

Together we will make 2 bone broths; beef and chicken, in 2 different ways; stove-top and slow cooker . We will learn the different tools, techniques and ingredients needed to make the most nutritious and delicious bone broth possible.

I will also share my secret ingredient that I add to my bone broth.

We will look at the health benefits of bone broth, why gelatine is the magic substance in a good bone broth, and how it benefits our digestive system, bones, joints, skin, hair and immune system.

Where to source the best ingredients.  I have put together a list of butchers that stock grass fed and grass finished bones.

Sample the broth and family friendly recipes that I use to incorporate bone broth into mine and my family’s diet.

Each participants will revive a pack of Grass fed Grass finished bones and all the ingredients needed to make their own bone broth at home. (ingredients will be supplied by Jimboomba Organics )

plus recipes, tips and ideas on how to incorporate bone broth into their daily diet.






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Family Favourites eBook Workshop

ebook 2 cover

Family Favourites eBook Workshop

Join Kelly Frawley, full time mum, Personal Trainer / Food and Health motivator for an informative workshop designed to help make family mealtimes easier.
During this 2 hour workshop we will be creating and tasting delicious food from the Family Favourites eBook.
All recipes are Grain, Dairy And Sugar Free. Family Favourites Workshop will also include Recipes, Advice, Tips, and group discussion, on how you can easily makes these changes in your own families.

Kelly will share her knowledge, tips and experiences of being Grain, Dairy And Sugar Free and how to get the whole family on board.

Workshop begins at 2pm and is for 2 hours

Workshop Location is at Got2bFit studio, at 35 Cranbourne Drive Jimboomba
cost $20 per person

Please tag, like and share with all your friends
May 2,2015 – Time: 2:00 pm – 4:00 pm


A user's photo.
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Fridges stocked and ready for the week


Fringe is full and ready for the week
My meal plan for the weeks is
• beef curry
• lamb casserole
• savoury mince
• chicken stir fry
• turkey

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chow Maine
• fridge ( otherwise know as leftover night )
• BBQ night ( Stephen night to cook )

My lunches this week is chicken and roast greens ( brussel sports, asparagus & broccoli )
Sweet potato fries & avocado dip. Yummy

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Pumpkin & Coconut Soup

Whole butternut pumpkin around 1.5 kg
270ml can ayah coconut milk
3 cups chicken stock ( I used homemade)
1 tsp coconut oil
1 onion, diced
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp chilli powder
1/2 tsp nutmeg
1/2 tsp Thyme
Salt and pepper to taste

Cut pumpkin in half, length ways, remove seeds.
Place cut side down on a baking tray, add around a cm of water to the baking tray, bake in a 180 Deg oven for around 40 min. I put it in the oven set the timer for 40 min then go to bed, in the morning I continue with the soup.
Allow pumpkin to cool, remove skin.
In a med saucepan heat oil over med to high heat.
Add onion and cook for around 5 min. Add spices cook for around a min, stir so the spices don’t burn.
Add the stock and pumpkin. Using a hand blender, blend until soup is a smooth consistency.
Bring to the boil, reduce to a simmer for around 10 min.
Stir in coconut milk and season with real salt and pepper
Serves 5 or 6 if serving with some grain free bread