0 comments on “Galt Moves Summit 2018 – #galtmoves”

Galt Moves Summit 2018 – #galtmoves

galt moves summit


GALT MOVES Summit 2018 is free of charge event that features a series of engaging and informative stations set-up by a variety of our community businesses in downtown Galt. Throughout the day there will be prize giveaways and exciting classes & demonstrations showcasing different activities that can keep us moving!

GALT MOVES Summit 2018 is proudly presented by the Downtown Cambridge BIA.

Participating Businesses Include:

Proactive Training Cambridge
Moksha Yoga Cambridge
Kazoku Martial Arts & Fitness Centre
Rise & Grind Coffee
Brutes & Babes Nutrition House Inc.
Atlas Yoga Studios & Retail Store
Nature’s Vibe Natural Health Products
ONE Movement

Class & Demonstration Schedule Coming Soon! #GaltMoves

For more information email info@galtonthegrand.ca.

0 comments on “The Old Post Office Party!”

The Old Post Office Party!

Old Office PartyThis summer, Idea Exchange is excited to open our newest location – Old Post Office!

Join the party at the Old Post Office!

Outdoor Music Stage with MC Mike Farwell (from The Mike Farwell Show):
6:00pm: Family Entertainer – Erick Traplin Fan Page
7:45pm: Local Artist Spotlight, Rufus John & Momma’s Kitchen
8:35pm: Musical guest presented by the Galt on the Grand: Downtown Cambridge
9:15pm: The Reklaws

Dance Performances by Element Dance ArtsAcademy Ballet Classique, and ONE Movement

Projection Light Show at 9:45pm – watch visual effects transform the Old Post Office!

Makerspace and Creative Studios activities on Water Street:
Meet A Maker – Jenny Mitchell & the Golden Bus
Robot Hacking – Kinetic Studios
Mobile Arcade – Game Asylum
Story Station – Phidon Pens
Creative Crafts – Play With Clay

Craft beer garden hosted by 13 Food & Beverage and an assortment of other local food vendors.
Local vendor pop-up booths!

Building tours start Friday, June 29. Get your free tour tickets online: ideaexchange.org/oldpostoffice

0 comments on “Chocolate & Peanut Butter Keto No Bake Cookies”

Chocolate & Peanut Butter Keto No Bake Cookies

Shalini .GHello everyone,

It’s been awhile since we’ve shared a client’s pick. With all of the wonderful things we’ve been up too it’s been hard to keep up. But here’s another fabulous pick from our lovely lady Shalini. She’s always excited to share healthy yet delicious finds. And don’t forget if you have a recipe you would like to share, be sure to send it our way to feature it on our blog!

Please note: the recipes we share are referred to us by our clients and club members. All recipes are referenced accordingly at the bottom of the page with a link to their website.


Chocolate & Peanut Butter Keto No Bake Cookies

Shalini found this recipe was found on The Soccer Mom Blog. You can find more tips on how to store your keto cookies by visiting The Soccer Mom Blog.

Ingredients

  • Creamy natural peanut butter
  • Pure vanilla extract
  • Unsweetened cocoa powder
  • Unsweetened coconut flakes
  • Butter
  • Non-slip mixing bowls
  • Non-stick silicone baking mat
  • Cookie sheet
Keto Cookies
Chocolate and PB Cookies

Directions

Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.

TIP: We love these silicone baking mats because they’re non-stick and washable, so you can use them again and again!

In a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder. Mix well by hand (the mixture will be gooey).

TIP: Feel free to add 1-2 teaspoons of Stevia if you like your cookies a little sweeter.

Scoop the no bake cookie batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into  into a 3″ cookie.

Place in freezer for 30 minutes to set.

0 comments on “Fitness Challenge”

Fitness Challenge

Fitness AssessmentDetails

When: Tuesday, January, 9th, 2018
When: 6:30-8pm
Where: Highland Public Elementary School – 125 Salisbury Ave, Cambridge
Click HERE to join our event.
 

What is a fitness assessment?

 
It is a collective group of physical activities to test your muscular strength, muscular endurance, cardiovascular health (heart and lungs), your flexibility, and finally your weight and other additional measurements.
 

Why are we hosting this?

 
To really push our members to be the best they can be! In addition, it’s a great way for us to set milestones for ourselves as a club. We will be hosting assessments every couple of months and hopefully in a few different locations to vary our assessments.
 

How do you register?

 
Contact James at info@kazokumartialartscentre.com to let him know you are interested in partaking in this challenge. Each participant is required to fill out a consent form, a PAR-Q (annually), and contribute to our fundraiser:
 
  • Kids (10-13): $5 (no tax)
  • Club Members – $10 (no tax)
  • Non-members – $15 (no tax)
ALL proceeds will go towards purchasing new fitness equipment for our club. Our goal, a full set of dumbbells!
 

Age restrictions for this assessment are:

  • Youngest: 10 years
  • Oldest: 65+

Required equipment:

  • Indoor running shoes
  • Comfortable clothing
  • Water
  • Registration fee
  • Fitness mat (some will be provided)
  • A wickedly positive attitude!!
0 comments on “Shalini’s Pick”

Shalini’s Pick

Cinnamon Cheesecake Pumpkin Spice Bites

shalini-g-e1503874655328.jpg

Shalini is one of our parents here at Kazoku Martial Arts Centre. Her son and daughter as well as her husband participate in our martial arts classes 2-4x per week. She’s always recommending Keto Friendly recipes and even her traditional Guyanese style dishes (which are SUPER delicious by the way!). Check out her latest pick below!

Please note: the recipes we share are referred to us by our clients and club members. All recipes are referenced accordingly at the bottom of the page with a link to their website.

 

 


Pumpkin Spice Cheesecake Bites.png

Protein Bite Ingredients:

(This is a no-bake recipe)

  • 8 ounces cream cheese
  •  cup canned pumpkin purée, like this one
  • 4 tbsp  to 6 tbsp sweetener of choice (to taste) Baker’s Blend Stevia works well
  • 1 ½ tsp pumpkin pie spice
  • 2  ½ tbsp coconut flour
  • 1 tsp vanilla extract
  • 1-2 scoops of vanilla whey

Coating Recipe

  • ⅓  cup minced walnuts or almonds
  • 2 tbsp sweetener
  • 1 tsp cinnamon

Directions:

  1. Add ingredients to a mixing bowl and mix
  2. Refrigerate for 10-20 minutes or until firm enough to roll
  3. In a medium bowl combine all the coating ingredients and stir together. Set aside
  4. Roll your mixture into golf-ball sized balls
  5. Dip in mixture
  6. Enjoy

MAKES 7 SERVING

Macros (2 per serving):

Protein: 10 grams
Fats: 15 grams
Carbs: 3 grams

Reference:

 

0 comments on “Lori’s Pick”

Lori’s Pick

LoriHere’s another pick from our wonderful Lori .P. She’s highly recommending this recipe and says she makes it every night for her and her family because it’s to die for! So check it out and let us know what you think by commenting below and sharing on Facebook.

Skillet Chicken Pizza

Serves 2

Ingredients

  • 1 ½ pounds bone-in chicken thighs (or other bone-in chicken pieces)
  • 2 strips thick-cut bacon (or pancetta), cut in pieces
  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons capers, drained – these are dried flower buds – they give a nice salty taste!
  • ¼ teaspoon red chile flakes (use more or less, depending on how spicy you like it)
  • 14 ounces canned whole plum tomatoes – I use a 28oz can
  • 2 pints fresh cherry tomatoes – I have used fresh field and roma tomatoes too!
  • 1 teaspoon dried oregano (optional)
  • ¼ cup chopped fresh basil, plus 1 large sprig of basil
  • 4 ounces fresh mozzarella cheese

    Directions

  1. Chicken Skillet PizzaPreheat the oven to 425 degrees F. I use a heavy skillet and put it on the BBQ instead of the oven
  2. Add the chopped bacon (or pancetta) to a large oven-proof skillet (I used a 10″ for a two-person meal) and cook over medium-high heat until crisp and golden brown. Transfer the bacon to a paper-towel lined plate.
  3. If the pan is a little dry, add the 1 tablespoon of olive oil.
  4. Add the chicken thighs to the skillet and cook, turning occasionally, for about 10 minutes — they should be well-browned on all sides but not cooked through. Transfer the chicken thighs to the plate with the bacon. (Don’t drain the pan at any point!)
  5. Add the garlic, capers, and chile flakes to the pan. Cook, stirring frequently, for about 1 minute.
  6. Add the tomatoes, the large sprig of basil, and the oregano, and season with salt and pepper. Cook for about 10 minutes, until the tomatoes break down and the sauce thickens a bit. It helps to smash the tomatoes a bit with the back of a spatula or spoon as they cook.
  7. Add the bacon and chicken thighs back to the pan, and transfer the skillet to the oven. Bake for about 25 minutes, until the chicken is cooked through.
  8. Remove the skillet from the oven. Turn the broiler on high. Tear the mozzarella into small pieces and sprinkle them over the top of the skillet. Place the skillet under the broiler for about 2 minutes — watch carefully! Take it out as soon as the cheese bubbles and browns.
  9. Sprinkle the chopped fresh basil over the skillet. Serve over baby spinach or other greens.

 

0 comments on “Denise’s Pick”

Denise’s Pick

Denise

This week’s pick is from Denise. She’s a dedicated fitness enthusiast who never stops. She’s always looking for a new challenge and finding ways to better her health; from running, to group fit, personal training, to cooking. So here’s her pick for this week’s Client’s Pick.

 


Sheet Pan Balsamic-Herb Chicken and Vegetables

INGREDIENTS:

Chicken:
  • 16 ounces boneless, skinless chicken breasts, halved
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp extra-virgin olive oil
  • 2 cloves crushed garlic
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley
  • 3/4 teaspoon kosher salt
Balsamic Veggies:
  • olive oil spray
  • 1 large red bell pepper, cored and cut into 1-inch pieces
  • 1 medium (7-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces, layers separated
  • 1 cup cauliflower florets
  • 2 tbsp balsamic vinegar
  • 1 1/2 tbsp extra-virgin olive oil
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley

DIRECTIONS:

  1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
  2. Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
  3. Marinate while you prep the vegetables, the longer the better.
  4. In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
  5. Spread out onto the sheet pan.Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
  6. Serve right away.

    Sheet Pan Roasted Balsamic Herb Chicken and Vegetables

Freezer Friendly

  1. Let the cooked dish cool completely.
  2. Portion it into freezer containers and freeze for up to 3 months.
  3. To serve, thaw in the refrigerator overnight.
  4. Reheat in a 325°F oven until warmed through 20 minutes.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 1 piece chicken, 1 cup veggies

  • Amount Per Serving:
  • Smart Points: 4
  • Points +: 6
  • Calories: 251
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Cholesterol: 83mg
  • Sodium: 557.5mg
  • Carbohydrates: 13g
  • Fiber: 4g
  • Sugar: 1g
  • Protein: 28.5g


Reference:

Read more at http://www.skinnytaste.com/sheet-pan-balsamic-herb-chicken-and-vegetables/#lxEJ7OhVFp7t7KQp.99