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Tuesday, August 9, 2011

Studio news-August 10

Ok, am I the only one trying to find out where summer has gone? August is here and within the last 24 hours, a noticeable change occurred in the morning temperature.

Since we have so many changes happening effective September 6th, the next three weeks will be devoted to introducing the new classes; new check-in system; new online class booking; new fee structure and new instructors.


This week, the fall schedule and what happened to kettle bell? Kettle bell is still on the schedule, but is integrated into TBC for some specific exercises (e.g core work, shoulders, legs, etc.). There will be less swinging of the bells and a more strength based approached using them-still an awesome workout and still a great way to increase your cardio capacity.


Within the new two weeks, 1100 postcards with the studio schedule on it will be mailed out-the schedule starts Tuesday, September 6th. Some classes, such as spin, will be reservation-but we will be providing you more info on the new system in the next blog (we're still being trained on it!!).


Fee Structure for Upcoming Year...there will be an annual membership (which, is always the best deal!) and class cards and drop ins fees. The annual membership can be paid monthly for 12 months for those who opt for it and will prove access to our yoga offerings and fitness classes. We removed the more combo-cards (10 yoga/10 fitness) as we had to streamline our system.

Healthy Ganola Apple Bars

3 medium apples, cored & shredded (or pulsed in a food processor)
1 cup raw almonds
1/4 cup raisins
6 dates, chopped
1/4 cup maple syrup or agave
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cardamom
1/4 teaspoon sea salt

Grind the almonds in a food processor just before it reaches an almond meal consistency, leaving some small pieces. Transfer to a bowl and add the remaining ingredients. Stir until well combined. Form them into bars on baking sheet lined with parchment apper. Once they are the shape you want, dehydrate for 24 hours, flipping halfway through or bake at @ 350 for 20 mins or until they will hold their shape when picked up. Once cooled, they harden to make crunchy bars, so if you prefer them softer just dehydrate/bake them for less time.

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