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No-Bake Chocolate Fudge Cookies

You asked an we are going to deliver! A Valentines Day recipe that your loved one will definitely thank you for! Without all those unhealthy ingredients, these are good for the heart and soul! 

Chocolate Fudge Cookies

These no-bake fudge cookies are my quick and easy solution when a chocolate craving strikes! I start with a homemade coconut oil chocolate base (made even creamier with sunflower seed butter!) and add chia seeds for healthy Omega-3 fats, shredded coconut for a hint of macaroon flavor and texture, and of course rolled oats for the classic no-bake cookie ingredient. The cookies will soften a great deal at room temperature, so I recommend enjoying them straight from the fridge.

the wet ingredients:
  • 3 tablespoons (45 mL) virgin coconut oil
  • 2 tablespoons (30 mL) sunflower seed butter*
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/4 cup (60 mL) pure maple syrup, or to taste
  • 1 teaspoon pure vanilla extract
For the dry ingredients:
7 tablespoons (50 g) gluten-free rolled oats
  • 6 tablespoons (35 g) unsweetened shredded coconut
  • 2 tablespoons (25 g) chia seeds
  • 1/8 teaspoon fine sea salt, or to taste

Directions:

Line a large plate with parchment paper and set aside.

In a medium pot, melt the coconut oil over low heat. Whisk in the sunflower seed butter, cocoa powder, and maple syrup until smooth. Remove the pot from the heat and whisk in the vanilla.

Add the oats, coconut, chia seeds, and salt into the pot and stir well until combined. The mixture will be thick, dense, oily, and gel-like (from the chia seeds), but this is normal. Swear.

Using a retractable ice cream scoop (approximately 2 tablespoons/30 mL) or simply a spoon, scoop the dough and place the mound onto the plate, leaving a bit of space between each cookie.

Place the cookies in the freezer to set for about 10 to 15 minutes, until firm, or simply chill in the fridge if you have the patience.

Store leftover cookies in an airtight container in the fridge for 1 week, or freeze them for up to 4 to 6 weeks. These cookies have the best texture/flavour straight from the fridge (rather than the freezer) so I prefer to store them in the fridge.

Tips:

  • * Instead of sunflower seed butter, feel free to use natural peanut butter or almond butter. I also recommend stirring the nut or seed butter very well before measuring (if it has oil on the top) to avoid oily cook

credit: ohsheglows

 

Register for Summer Classes!

It’s that time of year again! Summer classes will begin on Monday July 2. 

Summer 2018 AoF header

Summer Classes: Monday July 2 – Friday August 24, 2018
Monday classes (7 weeks), Tuesday – Friday classes (8 weeks)Classes cancelled Monday, August 6, 2018

If you’re a returning client and have already let your instructor know you’re coming back you’re already enrolled.  Otherwise you can enroll here.

Transitional Season Break: Monday August 27 – Friday September 7, 2018

Downloadable Printable Schedule 
Online Schedule

Cancellation Policy: Gentle reminder of our 8 hour cancellation policy for group classes and 24 hour cancellation policy for private sessions.  When we receive sufficient notice, you will receive a credit for your class or session.  Otherwise, the entire cost will be processed as if you were in attendance.

E-Transfer Payments: Please note that we do accept e-transfer payments to ‘steffipilates@me.com’

Spring Registration!

Spring Landscape HeaderIt’s that time of year again!

Spring classes will begin on Monday April 2. 

Spring Classes: Monday April 2 – Friday June 22, 2018
Monday classes (11 weeks), Tuesday – Friday classes (12 weeks)Classes cancelled Victoria Day Monday, May 21, 2018

If you’re a returning client and have already let your instructor know you’re coming back you’re already enrolled.  Otherwise you can enroll here.

Transitional Season Break: Monday June 25 – Friday June 29, 2018

Downloadable Printable Schedule
Online Schedule

Class Cancellation Policy: Gentle reminder of our 8 hour cancel policy in order to receive class credit, otherwise the class cost will be processed

E-Transfer Payments: Please note that we do accept e-transfer payments to ‘steffipilates@me.com’

See Ya Later Alligator … We’ll Miss You Julane! 

As the Spring approaches we say goodbye to one of our valued Instructors as she sets out on a new adventure! Julane is freeing up her schedule in order to pursue her dreams within the massage therapy world. The biggest part of this dream: to work towards being hired on with a sports team! To learn more about Julane’s next steps and a heartfelt goodbye, keep reading! 

What is your next adventure?

No imminent adventure, but definitely some big dreams! At the moment I will be using my spare time to train for my upcoming duathlon… and maybe for another bobsled combine! I am filling up my calendar by completing my last year of university for my degree in health sciences online, courses to fulfill some curiosities, complete some upgrades and to better my skills in massage, Pilates and business!

I also intend to send in some resumes to professional sports teams. I  have completed a season as the trainer for the Panthers, semi pro baseball team, and three seasons as the massage therapist with the Kitchener Rangers. I would love to have a more prominent role!

Will massage be your sole focus?

I will be adding some massage hours to continue building my practice as well as focusing on some self improvement (see above)!

What was your favourite part about working at KW Art of Fitness?

Definitely the people! I couldn’t ask to be surrounded by a better group of clients and coworkers! I have loved working here over the last decade thanks to you truly wonderful people.

You guys have helped me learn and laugh every day and I couldn’t be more grateful to have you in my life! It is tremendously hard to say goodbye because I feel like I have a special bond with every single one of you; but I am leaving you in good hands!

What is your official last day?

Thursday March 22nd! 

Pressure Cooker Winter Squash and Lentil Stew

 

Cheddar, Bacon, and Spinach Egg Casserole

Ingredients:

img_5758-4 eggs
-3/4 tsp salt
-1/2 tsp pepper
-1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
-1 (16 oz) container low-fat cottage cheese
-1 bunch green onions, chopped
-1 cup packed grated sharp cheddar cheese
-1/4 cup all-purpose flour
-3 tbsp chopped fresh dill (or 1 tsp dried dill)
-1/4 cup cooked and crumbled bacon

Directions:
1. If cooking immediately, preheat oven to 350F. Grease an 8-inch glass baking dish. Beat eggs, salt, and pepper in a large bowl. Stir in spinach, bacon, cottage cheese, onions, cheddar cheese, flour, and dill, mixing to combine. Pour mixture into prepared baking dish.
2. If making ahead of time, cover and refrigerate (can be refrigerated overnight). Bake at 350F until the center is firm and the top is golden (about 45 minutes). Allow to cool for 10 minutes before cutting and serving

credit: thesweetlife.com

Garlic & Herb Salad Dressing

Ingredients

  • YIELD  3/4 cup
 

Directions

  1. Shake all ingredients in a small jar with a tight fitting lid.
  2. Let stand at room temperature for at least 1 hour.
  3. The longer the better.
  4. Shake again and use to dress any crisp green salad.
  5. Store in jar and refrigerate 4 to 5 days.
  6. Always shake before using.

credit: Food.com

Vanilla Fat Bombs Dipped In Chocolate

Ketogenic fat bombs are small snacks or treats that are high in fat and low in carbs (so, literally a fat bomb) that you can eat as a quick breakfast, as a quick mid-afternoon snack, as a pre- or after- workout snack, or as extra fuel during your day.

INGREDIENTS


INSTRUCTIONS

  1. Melt the coconut butter and the coconut milk in a saucepan on very low heat.
  2. Add in all the ingredients except for the dark chocolate into the saucepan.
  3. Mix well. Let the mixture cool in the fridge for 1-2 hours.
  4. Then form small balls from the mixture (approx. 15-20). Place the balls into the fridge to solidify for 2-3 hours.
  5. Melt the dark chocolate (in the microwave or on the stove).
  6. Dip each of the balls into the chocolate, and place the dipped balls onto parchment paper. Place back into the fridge.

 credit:the keto summit

NOTES

Net carbs – approx. 3 g net carbs per fat bomb ball.

NUTRITION

  • Serving Size: 1 fat bomb
  • Calories: 180
  • Sugar: 1 g
  • Fat: 16 g
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Protein: 3 g

Pumpkin Roll Out Cookies with Beans and Coconut Sugar

Ingredients

  • 1/2 cup – coconut oil
  • 1 can – white beans
  • 1/2 cup – pumpkin, canned
  • 1 cup – coconut sugar
  • 2 large – egg
  • 1/2 teaspoon – vanilla extract
  • 1/2 cup – flour, all-purpose
  • 1 teaspoon – pumpkin pie spice
  • 1 teaspoon – baking powder
  • 1 teaspoon – salt

Directions

  1. Puree white beans in blender.  You’ll need a 1/2 cup of bean puree.
  2. Cream coconut oil, bean puree, pumpkin puree (make your own here) and sugar together until well mixed. Add eggs and mix until well incorporated. Add vanilla. Add dry ingredients and mix just until dough comes together. Place a large tea towel on counter and generously dust with additional flour. Turn dough out of bowl onto tea towel and turn dough over a few times, until it is coated with flour on all sides.
  3. Using a rolling pin, roll dough out until it is uniformly about 1/3″ thick. Cut out cookies using cookie cutters and place on large baking sheet. Bake cookies in a 400 degree oven for 6 min. or until undersides of cookies start to turn golden.

Notes: Melt some chocolate chips and put them in a piping bag to make the faces!

 

   credit: superhealthykids

Lightened Up Raw Pecan Pumpkin Butter

Lightened Up Raw Pecan Pumpkin Butter

Vegan, gluten-free, grain-free, no bake/raw, soy-free
 

This lightened up, ultra-creamy raw nut butter is made with soaked pecans, pureed pumpkin, and a trio of pumpkin pie spices. It takes just 5 minutes to whip up and it’s the perfect compliment to a fresh apple. Also try it on top of hot oatmeal, in a smoothie, or layered with vegan overnight oats.

Yield           Soak time        Prep time
3 cups         3  hours            5  minutes rawpecanbutter
Ingredients:
  • 1 cup raw pecans, soaked
  • 1 cup almond milk
  • 3/4 cup canned pureed pumpkin
  • 2 tablespoons chia seeds
  • 1 tablespoon coconut oil
  • 2 teaspoons pure vanilla extract
  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2-3 tbsp maple syrup or another liquid sweetener, to taste

Directions:

  1. Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender.
  2. Add the rest of the ingredients into the blender and blend on highest speed until the dip is smooth. Add sweetener to taste.
  3. Serve with apple or pear slices. Store leftover dip in an airtight jar or container in the fridge for 1-2 weeks.
 credit:ohsheglows