This month our corehealth regular champion is a true legend around here, a cool and inspiring man!
Catch up on all the details and photos from our Christmas party and staff road trip!!
This month enjoy an ethnic but traditional Christmas salad and a yummy cocktail to go with!
Celebrate Christmas this December by purchasing a pair of Pointe Grip Pilates Socks and recieve a pair of Move Active socks for only $4! A perfect stocking filler for Christmas morning.
For newsletter subscribers only. Make sure to mention this edition of the newsletter to redeem your offer. Talk to staff for any additional information.
“For last year’s words belong to last year’s language
And next year’s words await another voice.
And to make an end is to make a beginning.”
― T.S. Eliot
To round off the year, this month’s corehealth champion features Chris, a practicing GP in Gumeracha (home of the Big Rocking Horse). Chris could be described a jack of all trades, who apart from practicing medicine and assisting in theatre with a plastic surgeon, he also cares for about 40 residents in the local nursing home once a week and rears over 200 beef cattle on his family property. Last but not least, Chris is a proud father of two lovely boys and an excellent husband (his words not mine :P).
As a young boy, Chris spent a substantial portion of his life as a swimmer and played a bit of basketball, rugby and water polo on the side. In his university days, Chris joined the Footy club and played 100 games for the Blacks. These days, Chris has traded those sports with wrestling with his two boys in his attempt to maintain the resemblance of strength and invincibility. Moreover, Chris has recently taken on triathalons, which provides some focus/goal for his training.
Prior to attending corehealth, Chris was a serial google search guru, attempting to fix his musculoskeletal issues with his existing medical knowledge and history of fairly high-level sports training from his younger athletic days. Eventually, Chris had to admit that he bit off more than he could chew and decided that he should seek professional help.
Chris’ journey at corehealth began about 6 months ago, where he was recommended by another corehealth client to address a number of musculoskeletal issues compounded over the years.
Being a serial fitness campaign starter with more than his fair share of “weekend warrior” and “it’ll be alright if I just keep going” attitudes, Chris sustained a significant disc injury and has been struggling with Achilles tendinosis from running. Furthermore, Chris noticed that he has a general lack of strength, motivation and enthusiasm and has turned to corehealth to fix this problem.
Like most EP clients, Chris’ first visit with Amir was very memorable. Chris left the clinic feeling very impressed with Amir’s enthusiasm (which far exceeded his own), his knowledge and his ability to read Chris’ sporting history just by looking at his body. In addition to his scheduled EP sessions twice a week at corehealth, Chris kept up with his homework exercises and running/cycling challenges we have set for him outside of his sessions. All the hours of hard work that Chris has put in has not only helped manage his back pain and reduce his Achilles tendinosis, but also helped him cope with running 20+km per week.
“I literally feel stronger in everything I do. I notice it walking, doing housework and farm work, playing with my kids. Most recently I noticed it while putting on my shoes in a way that my back would not have tolerated even 6 months ago.”
The part of training where Chris dreads most is starting from scratch again and again. Well, that and the fact that the exercises in his management makes him feel feeble and uncoordinated.
“And every time I start to get comfortable with one of them someone sticks a wobbly thing under my feet, or increases the weight…..”
Despite all the countless challenges we have thrown at Chris, he managed to persevere with the encouragement and enthusiasm from the team at corehealth.
“But I think the most valuable thing has been the encouragement and enthusiasm that each of the team have given me towards achieving fitness “goals” that I barely thought possible at the beginning. Amir seeming to take me seriously when I whispered that I had thought about doing triathlons was just the beginning and made me want to actually try. That tinge of disappointment in Matt or Celine’s voice when I had to admit to having done no exercise between sessions has kept me accountable along the way.”
Chris is now embarking on one of his longest fitness campaigns, challenging himself to participate in mini-triathalons over the next few months and participating in the Murray Bridge Sufferfest in March 2018. Additionally, Chris hopes to continue this journey and graduating to real triathalons next summer and maybe … just maybe … complete a full Ironman before he his 50. Thanks for letting us be a part of your fitness journey Chris and here’s to achieving new heights together in the future!
-Written by Celine Tan
End of Year Christmas Party!
We had such a brilliant night for our Christmas Party and we hope that everyone who was able to make it felt the same! We really appreciated all the kind words we recieved from our clients and the amazing turn out we had – Amir counted and there were 140 people who came out to the big night! We’ve attached only a few of the hundreds of photos we have below (more on facebook and instagram). After tireless rehearsals and a painful yoga session beforehand we were happy with our performance and glad that everyone was so impressed with it (will hopefully be on youtube soon!), all of our hard work paid off! We all feel very lucky to be able to have the kind of workplace we have and to have such a great relationship with our clients and coworkers. We hope that next year will be just as good as this year and we will continue to see all your beautiful faces here with us day in and out. Merry Christmas and Happy New year, stay safe and be appreciative over the holidays! Until next year, love corehealth xx
Staff Christmas Party!
We made our long awaited return to Mayura Station over the weekend to celebrate our year with our amazing coworkers. We all jumped into two cars and made our away down to Millicent (5 hour road trip!) to have dinner at the award winning Mayura Station Tasting Room, home of the best and pure Wagyu Beef in Australia. Most of you who were with us last year know how much we raved on about it and once again they did not disappoint, even bringing Lucy a vegetarian with us to a steakhouse, we were envious of her delicious meals! Our weekend was filled with laughter, selfies, stories and impromptu stops to drive on the beach – which Michelle was not happy about! Have a look at some of the photos for yourself; we didn’t include all the hilarious snapchat filters though! It was a great weekend away once again appreciating the fact that we are so lucky to work with such amazing people and friends.
Christmas/New Years Closing Dates
Just a reminder that we are closed from the 24th of December and re open on Wednesday 3rd of January for physio and classes only and then all EP sessions will return as normal on Monday 8th of January. Please confirm all your appointments with admin.
This recipe is a beloved tradition for Christmas in my household, it is very different and might not be so appealing to some but I know a lot of Lithuanians, Russians, Ukranians and Polish that die for it! This is classic Russian winter recipe, popular especially during New Year celebrations. A layered salad with beets, potatoes, carrots, eggs, herring and lots of mayonnaise! It’s like a crazy potato salad! Traditionally called a Shuba Salad or Herring Under a Fur Coat.
Herring fillets in oil 3-4 fillets about 400g
3 large beets peeled
3 large potatoes peeled
1 ½ cups mayonnaise
2 large carrots peeled
½ white onion chopped (use less onion if you prefer)
2 hard boiled eggs
salt and pepper
dill or spring onion to garnish
1. In a saucepan, boil the peeled potatoes and carrots for about 20 minutes, or until they are soft. Allow to cool and set aside.
In a separate saucepan, boil the peeled beets for about 45 minutes until they are soft. The time will depend on the size of the beets. Allow to cool and set aside.
2. Cook the eggs until they are hard boiled, for about 10 minutes. Allow to cool, peel, and set aside.
Slice the herring fillets into small bite size pieces (cubed or diced). Set aside.
3. Finely dice the white onion. Set aside. If you are using yellow onions which have a sharp bite, put them in boiling water for 2 minutes then strain before using. This will reduce the bite of the yellow onions.
4. On a serving platter, springform pan or glass deep dish, start to layer your ingredients.
5. Grate 1 peeled potato over the dish and evenly spread across the entire base.
6. Add the finely chopped onion, spread evenly over the grated potato. Put the chopped herring evenly over the onions.
7.Add a few tablespoons of mayonnaise, using the back of the spoon to thinly spread across the dish, pressing into the herring.
8. Grate the remaining potatoes over the mayonnaise mixture and evenly layer across the dish. Sprinkle salt and pepper to taste. Grate the carrots over the potatoes and lightly cover with another layer of mayonnaise.
9. Finally, grate the beets evenly spread over the carrot mayo layer, and cover with the remaining mayonnaise. Grate the eggs over the entire Shuba salad. Keep refrigerated until you are ready to serve. Best prepared the day before serving, but allow at least 3 hours in the fridge so the entire salad has had time to chill.
10. Garnish with chopped dill before serving.
Passionfruit Batida Cocktail
Something delcious and tropical to have after lunch on Christmas Day!
1 cup fresh passionfruit pulp
1 cup cachaca or white rum
¼ cup sweetened, condensed milk
1 cup pineapple or orange juice
1. Place all ingredients in a blender.
2. Fill with ice and blend on high until smooth.
3. Serve immediately and garnish with fresh fruit and silly tropical things.
TIP: For fruits with high natural acid, such as kiwis, strawberries and pineapple, this recipe is perfect. For sweeter fruits such as peaches and mangoes, add 10 millilitres or so per serve of fresh lime juice to balance it.
– Suggested by Marissa Carter