Posted on 22 January 2015

Often in life we find ourselves struggling to find a balance between work, excercise and healthy eating, hence the convenience for "Take- Away" or "Fast-Food". Often these Take-away food options are not neccasarily the best choices for us, so bring in the Superheroes of the 21st Century (well that how we view them) to assist with living a healthy busy life. Transform Health are a one-stop shop for all of your fitness, dietitian and healthy meals. 

Tell us a bit about Transform Health, How did it get started? What’s Transform Health all about?
Transform Health started out as a fitness business called The Model Life. A concept of modeling your own health and life based on what you want. People often have their career paths mapped out to five year plans. When it comes to being 30, no one was thinking ‘what do I want to look like and feel like every day when im 35? Kids, job, partner, what is my weight, how are my injuries? and what decisions do I need to make this week to ensure im living a progressive lifestyle en route to those goals. People thought we only trained models so we changed the name.

As we have grown the importance of food on your health has become more apparent so we expanded to include a dietitian and a catering business.

Transform health offers healthy food, nutrition consults and training - how important do you think getting the balance right between these elements is?
A healthy relationship with, and consumption of, food is the most important thing when it comes to health. This is because what you eat is a representation of everything else going on in your life. For example, if you get takeaway for lunch every day this usually means you arnt making time to make lunch that morning. Why? Is it because you’re sleeping in to the last possible moment, stayed up late, didn’t get enough sleep? Is this because youre drinking too much mid week? Still tired from the weekend? When we opt for a take away lunch usually stress is high and the takeaway will reflect your mood, often in a work environment this means seeking instant gratification through sweets and refined carbohydrate rich foods. This is obviously just an example but it shows the insights we can get just from what you are having for lunch.

What is the Transform Health, active living mantra?
Failing to plan is planning to fail. Be true to your choices. Our goals are your goals.

Transform health has attracted a large celebrity and model following, what do you think attracts models and actors to Transform health?
We have an amazing team that cares about their work. Be it super model, seven-week post natal first time mum or directors of ASX companies. We work with people that need results as much as we want them to get results.

What are your favourite ‘transformational’ exercises?
Posterior chain exercises that strength the bum and back whilst working on flexibility, ie deadlift variations, and boxing.
Also hills, we love hills!

We love nourishing our bodies here at Vie Active HQ, do you have a healthy recipe that you can share to make our reader’s week that bit more healthy?
Two of my favourite recipes that id recommend  are

Cinnamon Scented Lamb


  • 600g lamb shoulder (boneless meat)
  • 2 small eggplants
  • Sea salt and freshly ground pepper
  • 150ml extra virgin olive oil
  • 1 tbsp raisins
  • 1 tbsp red wine vinegar
  • ½ brown onion, sliced
  • 2 garlic cloves, finely chopped
  • 2 vine-ripened tomatoes, peeled, deseeded and chopped
  • 125ml chicken stock
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • Juice of ½ lemon
  • 1 tsp chopped mint


  • Trim the lamb, then cut into 4cm dice. Cut the eggplants into 2cm slices, then these into quarters. Sprinkle with sea salt and let stand for 30 minutes. Rinse the eggplant quickly under cold water and dry with paper towels.
  • Heat 60ml olive oil in a heavy-based frying pan and fry the eggplant in batches until golden brown on all sides. Drain on paper towels. Set aside.
  • Combine the raisins and vinegar in a bowl, then set aside.
  • Heat the remaining oil in a heavy-based saucepan with a tight-fitting lid and lightly brown the lamb in batches. Remove the lamb from the pan and set aside.
  • Sweat the onion in the pan over a very low heat for about 10 minutes, or until just soft. Add the garlic and some sea salt and cook, stirring for a minute, then add the tomato, raisin mixture, browned lamb, stock and spices. Bring to a very gentle simmer, cover and cook for 1 ½ hours, or until the lamb is very tender.
  • Stir in the cooked eggplant, lemon juice, chopped mint and some pepper; mix for 1-2 minutes to warm through.
  • Divide the lamb among 4 large bowls, garnish with mint leaves, if desired, and serve immediately with cous cous or steamed rice.
  • Mint leaves, extra, to garnish (optional)

Salmon Tarator


  • 1 whole Tasmanian salmon (4 to 4.5 kgs), i did a 4kg side of Salmon, as seen in the picture. Sea salt and milled white pepper
  • 50ml extra virgin olive oil
  • 150g walnuts
  • 120ml extra virgin olive oil, extra
  • Juice of 1 or 2 lemons
  • 1 medium red onion, finely chopped
  • 3 long mild red chillies, seeded and finely diced
  • 2 cups coriander leaves, chopped
  • ½ cup mint leaves, shredded
  • 20g sumac


  • 400g natural yoghurt
  • 100ml tahini
  • 1 clove garlic, crushed with 1 tsp sea salt
  • 2 lemons, juiced


  • Preheat oven to 150°C. Whip yoghurt, tahini and garlic together until it becomes a thick paste. Thin slightly with lemon juice, season with salt and refrigerate (it should be the consistency of pure cream).
  • Season salmon with salt and pepper and drizzle with oil. Wrap in silicon or baking paper. Bake in the centre of the oven for 20 minutes. Gently turn salmon over and cook for a further 20 minutes. The salmon should be medium rare after 50 minutes.
  • Remove from oven, opening the paper to stop further cooking. With a sharp knife, pierce the skin along the back from head to tail and peel away the skin. Scrape away the grey blood line. Carefully transfer to a large serving plate.
  • Brush some of the yoghurt mixture (about ½ cup) onto the flesh of the salmon to coat the top side. Reserve the remaining sauce to serve with the finished dish.
  • Roast walnuts in a preheated oven (200°C) for 5 minutes. Remove from oven and rub briskly in a clean tea towel to remove as much of the skin as possible. Chop finely. Whisk the extra oil with lemon juice, salt and pepper. Add onion and chilli and whisk lightly. Add coriander, mint, sumac and walnuts.
  • Spoon the salad onto the salmon and carefully cover the entire fish as neatly as possible. Serve at room temperature with reserved sauce. Salmon can be cooked up to 4 hours in advance and the salad can be composed just prior to spooning onto the salmon.
What’s your favourite post or pre workout snack?

Love banana smoothies with cinnamon and honey post workout.
Pre workout is a coffee

It’s coming into the Summer Months, what are your tips for creating a lean Summer body?
Plan out your ideal week. What types of exercise are you doing? Soft sand runs, surfing, tennis with friends, gym, yoga? Get as much variation in as you can and exercise with friends – make it social. Then don’t allow excuses.

Here at Vie Active HQ we LOVE seeing how you live a healthy, active lifestyle. So tag your moments with #teamvieactive


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