On this page we will bring you fitness & wellbeing tips along with some delicious recipes enjoy a healthy lifestyle!


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For the Tomato Sauce:

1 teaspoon olive oil

2 cloves minced garlic

2 tablespoons tomato paste

1 15 ounce can diced tomatoes

1 teaspoon salt

1 teaspoon crushed coriander seeds

1 teaspoon fresh thyme


3/4 large eggplant (Cut into medallions)

For the Mushroom + Veggie Saute:

2 cups diced mushrooms

1 diced red bell pepper

2 cloves minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon crushed coriander

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

Currants or golden raisins

For the Yogurt Sauce:

2 tablespoons plain Greek style yogurt

1 tablespoon chopped fresh basil

1 tablespoon tahini

Salt to taste


Preheat oven to 180c. Line a large baking sheet with silicone baking mat or parchment paper. Evenly place sliced eggplant on baking sheet. Drizzle over a bit of olive oil and bake for 20 min. or until light golden brown.

While eggplant is baking, heat a large skillet over medium-high. Add olive oil and heat till shimmering. Sauté garlic for a few seconds, then add tomato paste and spices. Stir and cook for 1 min. to toast a bit.

Pour in diced tomatoes and fresh thyme. Bring sauce to a low boil, reduce heat to medium-low, cover, and let simmer for 15-20 min. while preparing the rest.

In a medium skillet, heat a bit of olive oil. Add garlic, mushrooms, and bell pepper. Sauté for 5-6 min. or until mushrooms have lost most of their moisture and bell pepper is soft. Add spices and cook for 2 min. more. Set aside.

Assemble: In a casserole dish or deep baking dish spread 1 heaping spoonful of tomato sauce. Array a few eggplant slices to cover the bottom of the dish. Spoon on veggies, follow with more sauce and a sprinkle of currants. Repeat a few times until ingredients are used up. Bake for 15 min. or until heated through and the sauce has caramelized a bit on the sides.

While mousaaka is baking prepare the sauce. Whisk together all ingredients in a small bowl.

Serve by dishing up a bit of the mousaaka, spoon over yogurt sauce, and garnish with chopped fresh basil. Enjoy!

Ramez Childhood Recipe
Here is a great dish to share, super tasty, healthy.. Thanks to my Mum!
Egyptian Falafel

* 2 cups of dried split Fava Beans
* 1 red onion
* 1/2 cup fresh Parsley
* 1/2 cup fresh Coriander
* 1/2 cup fresh Dill
* 3 cloves Garlic
* 1 1/2 teaspoons ground coriander
* 1 1/2 teaspoons salt
* 1 teaspoon ground cumin
* 1 cup sesame seeds (optional)
Place Fava beans in a large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Then drain. 

Combine soaked Fava beans and all ingredients except Sesame seeds, in a food processor. Mix to a dough-like consistency. 

Shape mixture into bite size balls, roll in Sesame seeds to coat (optional).

Fill a large saucepan 1/2 full with oil (vegetable, olive) head over medium head. Place balls in oil when hot, cooking in small batches until golden brown (3-5 minutes) Drain on paper towel. Serve with red & green sweet peppers, tomato, celery sticks and a Tzatziki dipping sauce.  Delicious!

Spicy Stuffed Green Capsicums
What you will need..
• 1 tablespoon vegetable oil
• 1 brown onion, finely chopped
• 400g lamb mince
• 1 tablespoon Rogan josh curry paste 
• *For extra heat - 1 small red chili chopped
• 400g can diced tomatoes
• 400g can brown lentils, drained, rinsed
• 3/4 cup frozen peas
• 1/3 cup chopped fresh coriander leaves
• 4 (200g each) small green capsicums
• Step 1
Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 to 5 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste & or Chilli. Cook, stirring, for 30 seconds or until fragrant.
• Step 2
Add tomato and lentils. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture thickens. Stir in peas and coriander. Remove from heat.
• Step 3
Cut a thin slice from the base of each capsicum (so they sit flat). Cut tops from capsicums. Using a spoon, scoop out seeds and membrane. Spoon mince mixture into capsicums.
• Step 4
Place a bamboo steamer over a saucepan of simmering water. Line steamer with baking paper. Place capsicums in steamer. Cover. Steam for 15 to 20 minutes or until capsicums are tender. Serve. (maybe a little greek yogurt & mint to drizzle?)

KOSHARI - Egypian Street Food

2 large brown onions, thinly sliced 

1 teaspoon cumin seeds

1 cinnamon stick

1 teaspoon mixed spice

2 teaspoons Massel vegetable stock powder

1/2 cup dried green lentils rinsed

1 cup dried macaroni

1 cup white long-grain rice

4 tomatoes, chopped

1 eschalot, thinly sliced

1/3 cup fresh flat-leaf parsley leaves, torn

2 teaspoons white vinegar



Cut onion medium thickness and roll in flour.  Heat 1/4 cup oil in a large heavy-based saucepan over high heat. Add onion, stirring, for 6 minutes or until golden & crisp. Using a slotted spoon, transfer to a plate lined with paper towel.


Add cumin, cinnamon and mixed spice to the pan. Cook, stirring, for 30 seconds or until fragrant. Add stock powder, lentils and 1 litre of water. Cover. Bring to the boil. 

Reduce heat to medium. Cook for 15 minutes or until lentils are half-cooked.


Add pasta, rice and 1/2 cup water to pan. Cover. Return to a simmer. Reduce heat to low. Simmer for a further 15 minutes or until lentils, rice and pasta are tender.


Meanwhile, combine the tomato, eschalot, parsley, vinegar and remaining oil in a medium bowl. Season with salt and pepper. Set aside for 15 minutes to allow the flavours to develop.

Remove koshari from heat. Stand for 5 minutes. Fluff with a fork. Serve topped with the crispy onion and tomato salad.

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