Tweed Coast Chiropractic

18/08/2026

Its an most incredible world we live in: Morro Branco Beach in Beberibe, Brazil

18/08/2026

One-pan salmon with fennel and lentils
Ingredients (10)
2 1/2 tbs lemon-infused extra virgin olive oil
3 garlic cloves, bruised
6 (135g each) small fennel bulbs, trimmed, cut into rough wedges
200g fresh podded peas (see notes)
2 cups (500ml) chicken or vegetable stock
2 x 400g cans lentils, rinsed, drained
Pinch saffron (optional)
1kg piece salmon, skin on, pin-boned (see notes)
1/4 cup loosely packed flat-leaf parsley leaves, shredded
Zest of 1 lemon, finely grated, and lemon halved, to serve
Method
1.Preheat oven to 200°C/180°C fan-forced.
2.Heat oil in a large cast-iron or heavy-based ovenproof frypan over high heat. Add garlic and fennel, and cook, tossing gently, for 1-2 minutes, until fragrant. Add peas, stock, lentils and saffron, if using. Season and stir to combine. Bring to the boil, then remove from heat.
3.Season salmon all over. Place, skin-side down, over fennel mixture, then bake for 10-15 minutes, until salmon is medium-rare with an opaque outer edge and a centre that is still slightly translucent and bright pink (or cook to your liking). Remove from oven and rest for 10 minutes, or until medium.
4.To serve, place the pan in the middle of the table and scatter with parsley and lemon zest. Serve with lemon halves.

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16/08/2026

While aging is inevitable, the development of dementia can be reduced through lifestyle and dietary interventions.

14/08/2026

11/08/2026

Our amazing planet: Floreana Island, Galapagos:

11/08/2026

Zucchinis are in abundance at the moment
Bulk this salad out with a mix of grains, such as barley, farro or freekeh.

Ingredients
2 tbsp olive oil
1 garlic clove, crushed
2 tsp finely chopped thyme
½ tsp each chilli flakes
6 zucchini, halved lengthways
Toasted pine nuts, mint, baby purple basil and finely grated ricotta salata, to serve

Agrodolce salsa
2 tbsp red wine vinegar
½ small Spanish onion, finely chopped
2 tbsp currants
2 tbsp baby capers, drained and rinsed
3 anchovies, mashed with back of knife
1 small garlic clove, crushed
1 tbsp finely chopped basil
80 ml (1/3 cup) extra-virgin olive oil
Finely grated zest of ½ lemon, plus 1 tbsp juice
Method
1
For agrodolce dressing, warm vinegar in a small saucepan; add onion and currants and set aside to cool (5 minutes). Transfer to a sealable jar with remaining ingredients, season to taste and shake to combine.

2
Heat a barbecue or lightly grilled char-grill pan to high. Combine oil, garlic, chilli and thyme in a large bowl and season to taste; add the zucchini and toss to coat. Grill zucchini until charred and tender (5 minutes each side). Transfer to a plate to cool briefly.

3
Arrange zucchini on a serving platter. Drizzle with agrodolce dressing, scatter with pine nuts, mint, baby basil and ricotta salata to serve.

09/08/2026

You’ve probably heard that hitting 10,000 steps a day is the key to health and longevity.
But where did it come from? And is it even true?

The infamous 10,000 steps per day recommendation didn’t come from a research laboratory.

07/08/2026

It's a boy!!! Congratulations to Ashlee and Matt. Finn finally decided to arrive a little late on August 4th. Everyone doing well.