GoodEnergy
18A Huron St L9Y 1C4 Collingwood, ON, Canada

Aspen says, bring your bones to the studio. We’re open! #collingwoodfitnesscoach #semiprivatetraining #personaltraining

Something I’ve learned through this second lockdown about why I’ve continued to be passionate about fitness coaching for 20 years, is the personal connections that take place. I now know it’s the main reason I’m still here enjoying this work. As an extroverted-introvert, I have actually been surprised to discover this. All this to say; I’ve missed you! Studio reopens Wednesday for private coaching. #missedyou#reopening

Printed on the inside of the new pair of sweatpants I just picked up from @shopposhshoppe I believe this to be true! #yourmindisyourbestweapon

This is cute for a giggle, but don’t let this be YOU! If you’re in a rut doing diddly-squats, we’ve got you covered! Join one of our private, group, or zoom programs ASAP . #goodenergycoach #getyourselfbackontrack

Chocolate Superfood Ice cream Recipe Let food be thy medicine... especially when it tastes like chocolate caramel ice cream. Blend the following:... 1 can coconut milk 1/2 cup honey 1 Tbsp cocao powder 1 tsp each of gelatinized maca, ashwaganda, and turmeric. 1/2 tsp guar gum pinch sea salt Pour blended liquid into an ice cream tumbler or into a container to freeze. Enjoy! #superfoodicecream #nutrition #healthytastesgood

Please vote for me! (Link in bio) Aside from being a cool experience, I'd love to see this prize money be used to establish a health & fitness empowerment (after-school) program for at-risk teenage girls in my community to have the opportunity to experience the mind-body benefits of regular strength training, healthy eating, and having a support net-work of like minded peers and female mentors. #makeadifference #mshealthandfitness2020

HAPPY MOTHER'S DAY!!! HERE IS THE NEW SCHEDULE FOR MAY 11-16. We hope to see you online!... Have a wonderful day! See more

Have you been baking lots lately? I have Try this delicious muffin recipe I just made! GLUTEN FREE/VEGAN BANANA OAT MUFFINS... Adapted from: https://beamingbaker.com/gluten-free-banana-oat-muffins-ve/ Wet Ingredients 1 cup + 2 tablespoons mashed banana (approx. 23 bananas) cup melted coconut oil cup pure maple syrup cup coconut sugar 2 eggs cup unsweetened non-dairy milk, room temperature 1 teaspoon pure vanilla extract Dry Ingredients 1 cups gluten free oat flour 1 cups gluten free rolled oats 1 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon INSTRUCTIONS Preheat the oven to 325F degrees. Line a 12-muffin pan with muffin liners. Set aside. Peel bananas and add to a large mixing bowl. Using a pastry cutter or fork, mash bananas until smooth. Measure 1 cup + 2 tablespoons mashed bananathis is the amount you will use. Remove excess banana. Add the coconut oil, maple syrup, sugar, eggs, milk and vanilla. Whisk until well incorporated. Add oat flour, oats, baking powder, baking soda, and cinnamon. Whisk together until just incorporated, making sure no flour patches remain. Using a large scoop, scoop and drop batter evenly into prepared muffin panfilling each cup about 3/4 of the way for a greater quantity of smaller muffins, or all the way to the top for a smaller quantity of big, domed-top muffins. Optionally, sprinkle the tops of muffins with rolled oats and sugar. Bake for 22-30 minutes. On the lower end for smaller muffins, on the higher end for large muffins. Allow to cool on a cooling rack for about 1 hour. Lift on and enjoy!