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Nutty Chocolate Balls


These are the most delicious healthy treat I have ever tasted!  They are insanely healthy and will impress any “I am not eating any of that health crap”  person you care for ;)


  • 1.5 cups of ground raw nuts & seeds (the best are organic: walnuts, pumpkin seeds, almonds, & cashews)
  • 2 cups of organic brown rice crisp cereal (Nature’s Path makes a great brand, which can be found in the health food section)
  • 500g organic nut spread (ie. almond butter, peanut butter, etc.)
  • 1 bag bitter sweet organic chocolate chips


  1. Start melting chocolate in a double boiler.
  2. Grind the nuts and seeds (I use a hand chopper, like the cheesy “Slap Chop”) until you have 1.5 c of ground texture.
  3. Combine the nut & seed mixture & rice crisp cereal.
  4. Add the nut spread and mix it all until the texture of playdough (go play with playdough, for reference).
  5. Using your hands, roll into balls about 1-2 inches in diameter and place on a cookie sheet.   If you find it difficult to roll the balls because they fall apart, you need more nut better & ground nuts.  If you find it difficult to roll balls due to stickiness, you may need a bit more rice cereal, or to butter your hands frequently.
  6. Place balls into freezer for 5+ min (to ensure they will hold shape during step 7).
  7. Roll nut balls in melted chocolate, coating as much as you would like.
  8. Enjoy… I dare you not to :)
  9. Freeze whatever is not devoured

PS – I invented this rocking, tasty recipe, so contact me  with any questions :)

~ Erin


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Green Monster Muffins (they taste great and – shhh – are made with spinach & quinoa)

Ok, my family is difficult to sell most items I consider healthy to… but they gobbled these muffins up in a day! Call them Green Monster muffins and your kids will not have to be told twice to eat them.

Omit the nuts on the top and the are school snack friendly!

Dry Ingredients:
* indicates it’s ideal to buy this item organic
  • 3/4 cup spelt flour* (can sub in whole wheat flour*)
  • 3/4 cup all-purpose flour*
  • 1 tsp baking powder
  • fresh grated nutmeg
  • 1/4 tsp salt
  • 1/4 tsp baking soda
Wet Ingredients:
  • 1 egg*
  • stevia to taste* (can sub 1/4 cup sugar, maple syrup, or honey, but I do not know how it changes the texture)
  • 1-2 medium mashed banana (can substitute blueberries, strawberries, or other equally moist fruit)
  • 3 cups of dry spinach leaves (can sub-in kale… a super healthy green!)
  • 2 Tbsp high quality flax oil
  • 1 tsp vanilla extract*
  • zest of 1 lemon
  • 1 cup cooked quinoa (prepare ahead of time and set aside until almost the last step… make loads extra and have with stir fry, or as a side to your favorite meat)
  • optional topping: sesame, or pumpkin seed, or chopped walnuts or almonds
  • optional hidden surprise: piece of organic dark chocolate
Cooking Equipment:
  • large batter bowl (dry ingredients)
  • small batter bowl (wet ingredients)
  • food processor
  • measuring cups and spoons
  • whisk
  • large spatula
  • scoop
  • muffin tin
  • super cute 4 yr old (you can borrow mine, if you’d like… he loves these!)
  1. Pre-heat oven to 350 degrees.
  2. Prepare a 12 cup muffin tin with paper liners or oil (try macadamia nut oil, or ghee).
  3. Put 2 cups of dry baby spinach leaves into a food processor and pulse until the leaves resemble a puree. You should have about 1 cup of chopped spinach total.
  4. Combine dry ingredients in larger bowl and whisk.
  5. In smaller bowl, whisk egg and sugar together until incorporated and light in texture. Add remaining wet ingredients and whisk.
  6. Pour dry ingredients into the wet mixture and stir just to combine—do not over-mix. Gently fold quinoa into the mixture.
  7. Pour batter into muffin tin to about 3/4 full each.  If you decide to hide a treat in the middle, pour half the amount of batter in, then add the hidden surprise and fill with batter until tin is 3/4 full. Top each muffin with your choice of topping.
  8. Bake for 20 minutes (check after 15min), until centers set or a toothpick inserted in the center of a muffin comes out clean.
  9. Enjoy while warm.
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Try a FREE Work-Out on 30 April, 1 May, or 2 May… You & a Friend Could WIN a Camp!

Anyone can attend the free work-outs!  Names go into the free camp draw if you attend with a friend.

Free work-out pre-registration is encouraged, but not mandatory

Free camp choices are:

  • Tues 30 April @ 5:30pm (Run Your Butt Off session @ Riverside Park, CP)
  • Wed 1 May @ 7pm (Work Your Butt Off session @ Almonte Arena)
  • Thurs 2 May @ 4:30pm and 6:30pm (Work Your Butt Off session @ Riverside Park, CP)

Want to try them both… go for it!


For More Info contact Erin directly (613-451-6006)

We’re OUTSIDE Tues 16th & Thurs 18th

We’re going to move outdoors for both our Tuesday & Thursday work-outs this week (woot-woot).

When: All work-outs (4:15pm, 5:30pm & 6:15pm Tues 16th & Thurs 18th)
Where: Riverside Park (meeting place is the gazebo in front of the Canoe Club).
Bring: water, yoga mat, or towel and weights
Wear: layers (synthetic materials are best)
NEWS: I am conduct a running work-out for anyone interested, from 5:30-6:15pm TODAY (I typically only offer this on Thursdays @ the 5:30pm Run Your Butt Off Camp)… let me know if you want to attend :)


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Run Your Butt Off – April 2013

It’s Spring… Let’s RUN!!!!!Don’t know how? I will show you!
Scared? Don’t be… trust me!
Looking for a challenge? Just say the word (I have a few tricks up my sleeve)!
Have a running goal? I can get you ready, no matter what the distance, or the speed!






















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NEXT WORK-OUT: Saturday 30th March, 8:15am @ Steve’s Independent Grocer

NEXT WORK-OUT: Saturday 30th March, 8:15am @ Steve’s Independent Grocer

* Bring light weights & a yoga mat

I am on the mend and ready to make your Easter Weekend fantastic with a fun filled work-out. Think of all the energy you… errr…. the Easter Bunny will have for his treasure hunt ;)

Drop-in price $15 + HST
Current clients simply reserve a spot (unless you already have done so)

I am looking forward to seeing you tomorrow!