I am pumped to see you bright and early for the 6AM class on Monday. The Amazing Ali Nyquist will be teaching our 6AM class on Wednesday and Friday. 9AM class will be led by me on Monday and Friday. Collegiate athlete Rachel Stump will be teaching 9AM on Wednesday. There will be a take-home gift for everyone at both Wednesday workouts. I will keep you in suspense…
Speaking of gifts, if you are looking for a low-key, stunning location Turkey Trot, join me the Saturday before Thanksgiving, November 23rd.
Santa Cruz Turkey Trot – Presented by the Santa Cruz Track Club
10K and 5K Courses & 1K Kids run
Only $20 dollars and along the beautiful coastline at Natural Bridges.
Couture Conditioning GIFT Bags are being assembled now. Let me know if you sign up so I have one for you!
I’m also excited to launch and begin offering 30-minute power efficient private sessions, day and evening times. Why and how in 30-minutes? Details coming soon…
This past week, the topic of family legacy came up with a few clients, and in the fun book club discussion I enjoyed during our monthly luncheon. I am grateful for the legacy left by my family and especially my mom. She’s reading this right now. I promise to call more often mom! I remember that as I was growing up she would often enthusiastically sing to us. Not just your standard lullaby, but some of her favorite songs. They were often times inspirational and always up-lifting. Mom didn’t sing the blues, she sang go-for-it, you can do it, optimism. By example and a catchy tune, she instilled a great work ethic and the belief that we could do anything!
High Hopes – Frank Sinatra:
The Apple doesn’t fall far from the tree!
Erin and Daniel picking apples today at the Elegant Farmer in Mukwonago Wisconsin.
Tis the season:
I haven’t tried this yet, but it sounds delicious!
Apple Almond Cake – serves 8-10
gluten free, low fat, lower sugar/sugar free, clean eating friendly
1/4 cup – 1/2 cup coconut sugar (see notes for alternatives)
1/2 cup low-fat/non-fat plain greek yogurt
2 tsp vanilla
1/2 tsp baking powder
Pinch of salt
1 cup GF self raising flour/plain flour/wholewheat flour (see notes)
1/2 cup almond meal
2 red apples, diced
Preheat your oven to 180°C/350°F
Grease and/or line an 8×8 inch baking dish**
In a mixing bowl, mix together your eggs and sugar. Stir in your yogurt and vanilla and mix until smooth.
Add in your baking powder, salt, flour and almond meal and stir until all ingredients are combined.
Stir in your apples and pour into your baking tin and spread out the mixture evenly.
Bake for 20-40 minutes, keeping an eye on your cake and taking it out of the oven once it is lightly golden and a skewer inserted into the centre of the cake removes clean.
Cool before cutting and serving.
– Change the amount of sugar depending on how sweet you like things. We used just under 1/4 cup and it was perfect!
– If you don’t have or like coconut sugar, feel free to use regular sugar (we like this Light Brown Muscovado Unrefined Cane Sugar) or honey/maple syrup/brown rice syrup.
– When making a gluten free version, I always like to use self raising flour to give a little extra lightness. When making a gluten version you can use plain flour or wholewheat flour – just be sure to not overmix your batter.
– **For the cake will be a lot thicker than what is pictured as I actually used a 12x8inch pan (I was baking two other cakes at the time and that’s all I had!)
– We think it’s best chilled, however, eat it however you fancy!