Hypoxi Toning Studios


Monique's Hypoxi Journey - Post Baby

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Recipe of the Week

3 Ingredient Blueberry Yoghurt PopsiclesIngredients: 2 cups blueberries 2 Tablespoons agave or honey (CAN SUBSTITUTE MAPLE SYRUP) 2 cups vanilla Greek yogurt (or any flavor) Special Equipment Popsicle mould Directions: Blend the blueberries in a food processor or blender on high speed until nearly liquified into a smoothie-like consistency. Pour t...
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Recipe of the Week: Baked Sweet Potatoes with Hummus and Kale

NGREDIENTS 4 x 400g sweet potatoes (kumara) 2 tablespoons sea salt flakes 100g baby kale leaves ½ teaspoon dried chilli flakes 1 tablespoon extra virgin olive oil sea salt and cracked black pepper 1 cup (260g) store-bought hummus ¼ cup (70g) store-bought caramelised onion relish METHOD Preheat oven to 200°C. Place the sweet potatoes on an ov...
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Recipe of the Week: Grapefruit Chicken Salad Cups

Grapefruit chicken salad cupsThis light delight proves you can have delicious party food that is good for you too.4 pink grapefruit2 cups shredded bbq chicken, skin removed1 lebanese cucumber, coarsely grated2 tbsp sunflower seeds, chopped1 tbsp dried cranberries, chopped2 green shallots, finely sliced½ bunch dill, finely chopped½ bunch basil leave...
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Recipe of the Week: Green Glug Dip with Ghost Chips

10 Serves 15 Mins Prep 10 Mins Cook Ingredients• 6 jumbo round tortillas or flat breads (see Tip) • olive oil spray • 60g baby spinach leaves • 400g can cannellini beans, drained • 2 spring onions, chopped • 2 tbs mint leaves, plus extra to garnish • 1/4 cup extra virgin olive oil • 1 tbs lemon juice, 1 tsp lemon zest and lemon wedges, to serve Met...
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Where we are

Hypoxi Toning Studio

Suite 1/473 Beach Rd
Western Australia 6020

  (08) 9448 7480