Our Christmas Gift to You… Our key take-away or lesson learnt in 2019

Tania Beck Soulos

“I want life to slow down a little over the break, to really enjoy time with family and friends, focus on the power of positivity, and create amazing memories through experiences and simply doing stuff together.

I also want the world to be a kinder place. It will take each of us, one by one, to create that change. And we can start by being real and always remembering to be humble.” 

Mandy Holloway

“Gratitude for the impact our work can have on people. I had a current participant share how “harmonious” she now feels after completing half of our Leadership Program – totally at peace with who she is and how she turns up to work. Because she is now finding greater enjoyment in working with others and receiving feedback, her team are finding it more enjoyable in meetings and conversations with her as well.”

Julie Hyam Elliott

“I got a great reminder of this the other week, and it’s something I need to constantly remember to apply to myself… If you don’t value yourself, and put value on your own time, no one else is going to, so value yourself first.”


Melissa Bradbury – Nutrionist

“Here’s a brilliant mind/body recipe to fuel your Christmas joy. A simple salad for the summer holiday season. It’s easy to make and packed full of fresh, nutrient dense ingredients.

Most importantly, the recipe is high in fruit and vegetable fibre that helps to reduce cholesterol, provide prebiotic benefits (food for our healthy gut bacteria) and helps to keep you regular. Bitter greens, like rocket, help to stimulate the production of bile to aid digestion and the chicken and halloumi are high in protein important for muscle growth and development, as well as keeping you fuller for longer. The halloumi is also a great source of calcium, important for building strong bones and help regulate blood pressure.”


Prep time: 15 mins

Cooking time: 15 mins

Serves: 2


8 organic chicken tenderloins

2 Tbsp. mixed dried herbs

2 Tbsp. extra virgin olive oil

250g halloumi cheese

2 cups baby rocket leaves

1 mango, flesh cut into cubes/slices

1 red capsicum, chargrilled and cut into strips or 1 cup roasted sweet potato

¼ cup toasted pine nuts


2 Tbsp. extra virgin olive oil

Juice of 1 lemon

Salt + pepper to taste


  1. Prepare roasted sweet potato or chargrill capsicum and set aside. This can be done ahead of time or the day before.
  2. Preheat oven/grill to 180°C. Place chicken in a bowl with mixed dried herbs and olive oil. Mix until well combined.
  3. Heat a grill pan over high heat and grill the chicken for 10 minutes on each side or until cooked through. Set aside.
  4. Slice halloumi cheese into 1cm thick slices and place on a baking tray. Place in the oven or under the grill for 10 minutes or until golden.
  5. Place rocket, mango, capsicum/sweet potato on a large plate. Top with grilled halloumi cheese and grilled chicken.
  6. Pour over dressing and top with roasted pine nuts. Christmas yumminess!