Recipe of the Month: Polenta Chips

Polenta chips



Time to make: 

25 mins

Total cost: 

$0.96 / $0.24 per serve 
(at time of publication)


  • 3 cups of water
  • 1 reduced-salt chicken or beef stock cube

  • 1 cup instant polenta

  • 1 tablespoon reduced fat table spread

  • 1 ½ tb Italian herbs

  • Canola or olive oil spray


  1. Place water and stock into a saucepan and bring to the boil. Turn heat down to a simmer and gradually whisk in polenta. Stir for 2–3 minutes or until thickened.

  2. Remove from heat and stir through table spread and herbs. Pour into a 26cm x 16cm baking tin lined with baking paper. Chill for 45 minutes.

  3. Preheat oven to 220ºC. Cut polenta into fingers. Place on baking tray lined with baking paper. Lightly spray with canola oil. Bake for 20–25 minutes or until crispy. Serve hot.

Recipe sourced from

Bushido Barbell Club Squat Clinic

We’re inviting you to attend our Bushido Barbell Club Squat Clinic next Wednesday the 22nd of April at 7:00pm upstairs near the weight lifting platforms.

This is your chance to get expert advice from our certified weight lifting and power lifting coaches, the Bushido Barbell Club head coaches Kyle and Roy, for FREE! Improve your form and increase your lifts! Don’t miss out!

Recipe of the month: Almond Spread

Almond Spread (keeps for 14 days)


  • 2-4 cups of almonds

  • 1-2 tbs olive oil

  • 1 tbs honey


  • Add nuts to food processor and process nuts to a fine powder (2-10 minutes), at this time, add the oil. Continue processing until it becomes smooth and creamy, stopping to scrap down the sides of the bowel every minute or two.

  • Continue processing – as the mixture continues to warm, it should turn creamy and smooth and move around very easily inside the bowl of your processor. It may take 15-20minutes until its totally creamy, depending on the strength and size of your food processor.

  • Add honey at the very end. Enjoy!

By Rehab HQ Dietician Cendrine Mamet - 02 4627 6375