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Wellness Zone

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Perth, WA
Wellness Zone

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We are a multi-modality clinic devoted to restoring, improving and maintaining our Clients’ wellbeing.

Our team are all qualified and registered practitioners in Acupuncture, Remedial Massage and Beauty therapies.

29/10/2026

Need an easy dinner idea for a busy weeknight?

This Chicken & Veggie Pesto Brown Rice combines shredded chicken, brown rice, broccoli and spinach with pesto for a flavour-packed meal that’s ready in around 30 minutes.

Why it’s good for you

Each serving provides 36g protein and 6g fibre.

The broccoli and spinach add vegetable variety and provide nutrients including vitamin C, folate and iron, while brown rice provides a wholegrain base.

According to the supplied recipe, each serving provides 106mg vitamin C, 4mg iron, 200µg folate and 1,227mg potassium.

You’ll need:

480g shredded chicken
1 red onion, thinly sliced
4 garlic cloves, crushed
400g broccoli, chopped small
200g baby spinach
80g pesto
1⅓ tbsp extra virgin olive oil
250g pre-cooked brown rice

How to make it:

Heat the olive oil in a frying pan. Add the onion and cook until tender, then add the garlic and cook until fragrant.

Add the chicken and broccoli and cook until the broccoli is slightly tender and the chicken is cooked through.

Meanwhile, prepare your brown rice according to the packet instructions if needed.

Add the brown rice, spinach and pesto to the pan and stir everything together. Cook for another 5 minutes or until the spinach has wilted.

Divide between bowls and finish with a squeeze of fresh lemon juice.

Makes 4 servings | Ready in 30 minutes

If you’re poaching your own chicken to shred, the original recipe suggests adding some low-sodium vegetable stock or broth to the poaching water for extra flavour.

Save this recipe for your next easy weeknight meal.

Recipe by LEPT Nutrition.

23/10/2026

YOU DON’T HAVE TO BE GOOD AT RELAXING 🤍

Ever tried to rest, only to start thinking about everything you should be doing?

You don’t need to arrive at your acupuncture appointment feeling calm. You don’t have to empty your mind, meditate perfectly or fall asleep during treatment.

You can ask questions, tell us what feels comfortable and let us know if anything needs adjusting.

There’s no gold star for relaxing “properly.”

If you’re curious but unsure what to expect, send us a message. We can talk it through first. 🌿

21/10/2026

Fresh Tomato & Lentil Salad with Grilled Salmon

Fresh, colourful and full of flavour, this is a great option when you want something light but still satisfying.

Grilled salmon is paired with cherry tomatoes, cucumber, avocado, celery and feta, finished with a simple Dijon and red w**e vinegar dressing.

Why it’s good for you

Each serving provides 31g of protein and 5g of fibre, helping make this a satisfying meal.

Salmon provides protein and the recipe contains 678IU of vitamin D and 5.9µg of vitamin B12 per serving. Avocado and extra virgin olive oil contribute unsaturated fats, while the colourful vegetables add variety to your plate.

Ingredients

2 tbsp extra virgin olive oil
1 tbsp red w**e vinegar
1⅓ tsp Dijon mustard
1 garlic clove, minced
3g iodised salt
1g black pepper
400g cherry tomatoes, halved
480g salmon fillet
⅔ cucumber, diced
1 avocado, peeled and diced
2 celery stalks, diced
60g feta cheese, crumbled

Method

Combine the olive oil, red w**e vinegar, Dijon mustard, garlic, salt and pepper to make the dressing. Set aside.
Preheat the grill or BBQ to medium-high. Lightly oil the grill to prevent sticking. Pat the salmon dry, lightly brush with extra virgin olive oil and season.
Place the salmon skin-side down and grill for approximately 4–6 minutes. Carefully turn and cook for another 2–4 minutes, depending on thickness.
Add the cherry tomatoes, cucumber, avocado and celery to a bowl.
Sprinkle with feta, drizzle over your desired amount of dressing and toss.
Divide between bowls and serve with the grilled salmon.

Makes 4 servings | Ready in 20 minutes

Save this fresh and colourful meal for your next easy lunch or dinner.

Recipe by LEPT Nutrition.

16/10/2026

YOUR MIND HAS A LOT OPEN RIGHT NOW 💭

The appointments. The shopping list. The work deadlines. Remembering what everyone else needs.

Sometimes the hardest part of the day is everything you’re carrying in your head.

At your acupuncture appointment, there’s room to talk about that too. I want to hear how life has been feeling, alongside the physical symptoms that brought you in.

You don’t need to have the perfect words. We can start with, “There’s been a lot lately.” 🌿

If you’d like to ask about an appointment, you’re welcome to get in touch.

15/10/2026

Need dinner on the table in 15 minutes?

This Hoisin Barramundi Bowl brings together tender barramundi coated in a savoury hoisin and tamari glaze with a colourful mix of snow peas, green beans, kale and red onion.

Quick, simple and packed with flavour.

Why it’s good for you

Each serving provides 24g of protein and 6g of fibre.

The generous combination of kale, snow peas, green beans and red onion also adds plenty of vegetable variety. Each serving provides 104mg vitamin C, 4mg iron and 754mg potassium, according to the supplied recipe.

You’ll need:

600g barramundi fillets, cut into 4cm pieces
30ml hoisin sauce
1 tbsp tamari
1 tbsp extra virgin olive oil
1 lime, cut into wedges, optional
1 tbsp avocado oil
1 red onion, cut into thin wedges
300g snow peas, trimmed
300g green beans, trimmed
200g kale leaves
2 cloves garlic, crushed

How to make it:

Preheat the oven grill and line a large non-stick tray with baking paper.

Mix the hoisin sauce, tamari and olive oil together. Add the barramundi pieces and toss gently to coat. Place on the prepared tray and cook for 10–12 minutes, turning occasionally.

Meanwhile, heat half the avocado oil in a wok or large frying pan over high heat. Stir-fry the onion, green beans and snow peas for 5–6 minutes until just tender, then remove.

Add the remaining oil, garlic and kale and stir-fry for 2 minutes. Return the beans and snow peas and cook for another minute.

Divide the vegetables between bowls, top with the barramundi and serve with lime wedges.

Makes 4 servings | Ready in 15 minutes

Save this recipe for those nights when you want something nutritious on the table fast.

Recipe by LEPT Nutrition.

13/10/2026

SIMILAR FEELINGS. DIFFERENT STORIES. 🌿

Two people might both say, “I haven’t been feeling like myself lately.”

But their sleep, appetite, energy, health history and everyday pressures can look very different.

In a Chinese herbal medicine consultation, we take time to explore that bigger picture before considering whether a prescription is appropriate.

Your experience deserves more than a quick label or a formula chosen from a social media post.

Curious about what a herbal consultation involves? You’re welcome to ask. 💚

07/10/2026

Who says a chocolate dessert can’t bring a little extra nutrition to the table?

This Protein Chocolate Lava Cake with Raspberries has everything you want from a chocolate dessert: rich cocoa, a molten dark chocolate centre and juicy raspberries on top.

The difference? It also contains protein powder and wholemeal flour for a more satisfying spin on a classic treat.

Why it’s good for you

Each serving provides 16g of protein and 6g of fibre, along with 366mg calcium, 4mg iron and 113mg magnesium.

It’s a great example of how enjoying chocolate and supporting a balanced approach to eating don’t have to be mutually exclusive.

You’ll need:

5g cocoa powder
10g wholemeal plain flour, or gluten-free if needed
15g protein powder
½ tsp baking powder
¼ cup unsweetened almond milk, or milk of choice
1 tbsp maple syrup
20g dark chocolate (2 squares)
20g fresh or frozen raspberries

How to make it:

Combine the cocoa powder, flour, protein powder and baking powder in a microwave-safe bowl.

Add the maple syrup and milk and mix until you have a thick cake batter. Adjust the amount of milk slightly if required.

Place two squares of dark chocolate in the centre of the batter and make sure they’re completely covered.

Microwave for 30 seconds, top with raspberries and enjoy.

The recipe can also be made with gluten-free flour if required.

Save this recipe for an easy chocolate treat.

Recipe by LEPT Nutrition.

01/10/2026

Banana Spinach Smoothie

Need a quick breakfast or snack? This creamy Banana Spinach Smoothie takes just five minutes and combines banana, baby spinach, Greek yoghurt, milk and protein powder.

Why it’s good for you

With 40g of protein per serving, this smoothie packs plenty of protein into one easy drink.

The banana and spinach add fruit and leafy greens, while each serving also provides 893mg potassium, 668mg calcium, 27mg vitamin C and 125mg magnesium.

A simple option when you want something quick, filling and easy to prepare.

Ingredients

½ banana, fresh or frozen
50g baby spinach
4 ice cubes
120g plain Greek yoghurt
200ml whole cow’s milk
25g protein powder
1 tsp vanilla extract

Method

Add all ingredients to a blender and blend until smooth.

Pour into a glass and enjoy.

1 serving | Ready in 5 minutes

One serving is approximately two cups and is best enjoyed immediately. The recipe also suggests using a milk alternative if preferred.

Save this one for your next quick breakfast or snack.

Recipe by LEPT Nutrition.

25/09/2026

Spring reminds us that growth begins with making space.

In Chinese Medicine, this season encourages movement — not just physically, but emotionally too.

Sometimes that means letting go of accumulated stress.
Sometimes it means creating healthier habits.
Sometimes it simply means choosing to prioritise yourself again.

Acupuncture can support you wherever you're starting.

Every season offers a fresh beginning.

🌼 What are you hoping to grow this Spring?

24/09/2026

Dinner in 20 minutes? This one’s worth saving.

This Chicken, Leek & Asparagus One-Pot Soup is a simple combination of shredded chicken, tender leeks and asparagus, finished with fresh lemon and parsley.

It’s warming, satisfying and comes together in just one pot.

Why it’s good for you

With 44g of protein and 5g of fibre per serving, this soup makes a satisfying, protein-rich meal.

It also provides 36mg of vitamin C, 6mg of iron and 1,108mg of potassium per serving, while the leeks, asparagus, lemon and parsley add a variety of plant foods to your meal.

You’ll need:

2 tsp extra virgin olive oil
4 leeks, trimmed and sliced
830ml low-sodium chicken broth
680g cooked chicken breast, shredded
1 lemon, juiced
540g asparagus, trimmed and chopped
40g parsley
Salt and pepper, to taste

How to make it:

Heat the olive oil in a pan over medium heat. Add the leeks, salt and pepper and sauté for 5–6 minutes until softened, adding a splash of broth if needed.

Stir in the shredded chicken, broth and lemon juice.

When the soup is almost ready, stir in the asparagus and cook for another 2–3 minutes until tender.

Divide between bowls, top with fresh parsley and season with salt and pepper.

Makes 4 servings | Ready in 20 minutes

Leftovers will keep refrigerated in an airtight container for up to three days, making this a handy option for meal prep.

For extra flavour, the original recipe suggests adding garlic and parmesan.

Recipe by LEPT Nutrition.

Address

Unit 3, 8 Dugdale Street, Warwick
Perth, WA
6024

Opening Hours

Monday	8am - 6pm
Tuesday	8am - 6pm
Wednesday	8am - 6pm
Thursday	8am - 6pm
Friday	8am - 6pm
Saturday	8am - 6pm
Sunday	8am - 2pm

Website

http://wellnesszone.com.au/

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