STUDIO CLOSED REMINDER

Hello Everyone!

Just a reminder that the studio will be closed from Wed, Aug 27- Tues, Sept 2. Also a reminder that the fall schedule begins on Tues, Sept 2! 🙂

Have a great long weekend!

 

 

Recipe of the Week: Holy Cocoa Brownies!

Holy Cacao Brownies
From Skinny Kitchen
“Start the morning right, with chocolate! Am I right ladies?”

brownie
Cacao Sauce:

• Small handful dates
• ½ small banana
• 2 tsp cacao
• ¼ cup almond milk

Blend thoroughly.

Ingredients:
• 1 cup dates
• 1 cup almonds
• 2 tbs coconut oil
• 1 tbs maca powder
• 3 tbs cacoa powder
• 1 tsp vanilla
• 2/3 cup buckwheat flour
• 2 tsp baking powder
• Big pinch baking soda
• 2 tbs sweetener (optional)
• 2/3 cup applesauce
• 2/3 cup almond milk
Directions:
1. Preheat oven to 180°C.
2. Blend dates, almonds, oil, maca, cacao, and vanilla until crumbly and combined. Transfer to bowl.
3. Add the rest of the ingredients, slowly pouring milk until the right consistency is reached.
4. Bake for 20 mins.
5. Top with cacao sauce

By balancedmotionblog Posted in Recipes

Recipe of the Week: Gluten Free Pizza Crust Recipe

Gluten-Free Pizza Crust Recipe

pizza

TOTAL TIME: Prep: 20 min. + standing Bake: 20 min.
MAKES: 6 servings
Ingredients
• 1 tablespoon active dry yeast
• 2/3 cup warm water (110° to 115°)
• 1/2 cup tapioca flour (or substitute with ¼ cup of arrowroot)
• 2 tablespoons nonfat dry milk powder
• 2 teaspoons xanthan gum (can find in spice isle in grocery store)
• 1 teaspoon Italian seasoning
• 1 teaspoon cider vinegar
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 to 1-1/3 cups brown rice flour
• Pizza toppings of your choice
Directions
1. In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky).
2. On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes.
3. Bake at 425° for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through. Yield: 6 servings.
Editor’s Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional Facts
1/6 of crust (calculated without toppings) equals 142 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 223 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchange: 2 starch. Nutritional Facts
http://www.tasteofhome.com/recipes/gluten-free-pizza-crust

By balancedmotionblog Posted in Recipes

Friday Education: Depression

Hello Friends

As most of us know, earlier this week a great comedian and actor lost his life to depression. Many people suffer from this disease, and many suffer in silence. This weeks posting comes again from MindBodyGreen and is written by a woman named Shannon Kaiser. Click here to read a little bit about her journey. Remember if you suffer from depression, you are absolutely not alone and if you don’t suffer from depression know that your kindness and understanding can help more than you know.

original(courtesy of Google images)

Recipe of the Week: Homemade Yolos

Homemade Yolos

From Oh She Glows By: Anglea Liddon

yolos

For the Caramel:

  • 7 ounces (200g) (1cup/250ml) pitted soft Medjool dates
  • 1 1/2 tsp peanut peanut butter or other nut or seed butter
  • Pinch of fine grain sea salt

For the Chocolate Coating:

  • 1/4 cup plus 3 tbsp dark chocolate chips
  • 1/2 tsp of coconut oil
  • Flaked sea salt or chia seeds (optional)

Makes 20 yolos

Prep time: 25 mins Chill time: 40 mins

Gluten Free, raw/no bake, soy free option, grain free, nut free option

1. Make the Caramel: Process the pitted dates in a food processor until a sticky paste forms. Add the peanut butter and salt and process until combined. The mixture will be very sticky, but this is what we want.

2. Scoop the sticky mixture into a bowl and freeze, uncovered, for about 10 mins. (chilling makes the caramel easier to shape into balls) Line a plate with parchment paper. Lightly wet your fingers and shape the caramel into small balls, making about 20 balls in total. Set the balls on the parchment paper-lined plate as you roll them. Place the finished balls in the freezer for 10 mins to firm up.

3. Make the chocolate coating: In a small saucepan, melt the chocolate chips and oil over very low heat. When 2/3 of the chips have melted, remove the pan from the heat and stir until smooth.

4. Remove the caramel balls from the freezer and dunk each ball into the melted chocolate, one at a time. Roll them around with a fork to coat. Tap off any excess chocolate coating and set the balls back on the lined plate. If desired, stick a toothpick in the top of each ball and sprinkle balls with a tiny amount of flaked sea salt or chia seeds.

5. Freeze the balls for at least 20 mins, or until the chocolate is set. Yolos taste best straight from the freezer and will soften at room temp.

 

By balancedmotionblog Posted in Recipes

Friday Education: Booze, booze, booze

Happy Friday Friends!

As the weekend approaches (especially these last weekends of summer) we all usually have some kind of gathering to go to….and what’s a gathering without a few spirits? Nothing wrong with having a couple of drinks with friends, but it’s always good to have a reminder of what too much alcohol can do to the body (ya I’m gonna be “that” person haha) Check out this interesting blog (click here) from MindBodyGreen letting us know what excessive drinking can do and also some tips to reduce the negative effects of alcohol in the body. Before you say uhh no thanks, what a downer….it also mentions the positive effects of alcohol 😀 Have a great weekend!