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TIME TO BE GRACIOUS, time to be giving.

The season of Thanksgiving is a wonderful time to reflect on all of the things that are good and meaningful in your life. But it is also a time to appreciate valuable lessons and see opportunities that can help to make our lives more fulfilling. During this beautiful fall season enjoy family and friends and if you receive a blessing this month, pay it forward. It feels amazing!



Our up coming sessions will be held at, Swansea School of Dance. They're located at 356 Windermere Av, Toronto, ON (Please use the side entrance).

We are offering our Empowerment and AbRehab series. See below.
One 5-week workshop is $100 plus HST

DISCLAIMER: Class acceptance is on a first come first serve basis. All payments for class must be paid prior to class start and there are no refunds. Make up classes can only be offered if space is available in another class.

MONDAY EVENINGS (5 Classes) $100 plus HST
October 29, November 5,12,19, 26 

8:30pm @Swansea School of Dance, 356 Windermere Ave.

Feel strong, energized and ready to conquer the world.


Classes may include: Strength!, TABB Special, A2, LegXurious, Body Balance


SATURDAY MORNING (5 Classes • 45 mins) $100 plus HST
8:10am @Swansea School of Dance, 356 Windermere Ave.

October 20, 27, November 3, 10, 17

TAB Personal Training

TAB will be releasing a new website that more accurately reflects our new direction. 

Keep your eyes peeled!

TAB Personal Training
Healthy Dancer Canada was enlightening, educational and collaborative. I was so grateful to be sitting on a panel with fantastic people working in the field of dance science and other health professionals all interested in discovering ways to help prevent injury for dancers while increasing performance longevity.

Butternut Squash &
Sweet Potato Soup
Serves 4–6

12 1 tablespoon coconut oil
1 1yellow onion, diced
1 medium butternut squash, peeled and cubed (5-6 cups)
1 medium sweet potato, peeled and cubed (1 cup)
1 green apple, peeled, cored, and cubed
3 cups low-sodium vegetable broth
1 teaspoon cinnamon
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
  pinch nutmeg
1/2 cup light coconut milk
1 teaspoon sea salt
  optional toppings: pepitas and radish sprouts
1. Heat coconut oil in a dutch oven or large stock pot over medium-low heat. Add onion to pot and cook until translucent (5-7 minutes).

2. Add in the butternut squash, sweet potato, apple, vegetable broth, cinnamon, curry powder, ginger, and nutmeg. Gently stir.

3. Turn up the heat to medium-high, cover, and cook for 20-25 minutes or until veggies are fork-tender. Turn off heat.

4. Using an immersion blender, begin to puréeé the soup, adding in the coconut milk and sea salt after a few minutes. (be patient as it will take 5-8 minutes to get your soup silky smooth depending on the strength of your immersion blender).

5. Serve warm and topped with pepitas and radish sprouts, if desired.

6. Store leftovers in refrigerator. | | 416 888 8004

TAB (The Art of Balance) | Toronto, ON M6S 1Y1
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