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It feels more and more like spring has finally sprung! As new blossoms bloom and we come out of hibernation, there is that sense of renewal in the air.

The spring is a better time to start thinking of your wellness regime. Traditionally the New Year has been suggested as the best time to set resolutions and begin a fresh workout routine. Sadly the energy used to get started in January begins to peter out before you are able to establish a habit. The cold weather, gloomy mornings and early evenings, can put a damper on the resolution of adding fitness to your routine. The spring has all the right elements to get you started and a better chance of keeping it!

The days are longer, the weather is better ,and opportunities to walk or do other outdoor activities helps to keep your new routine fresh. There is something about the spring that puts that extra pep in your step, so get out there and start moving.

Classes will be starting on May 3rd so sign up and continue on your path, or let's get started on your journey. Let me help you establish that habit and explore how much better you can feel with just a few half hours a week.

Do yourself a favour, remember how important it is to take care of you!


Let’s get it started!
Starting May 3

The 5-week Sassy Spring Series is starting May 3rd and 5th (Tuesday and Thursday evenings) at 7pm! Join us virtually and feel support from other like minded people who are there, just like you, to get it done!


Thurs - May 3/5  May 10/12  May 17/19  May 24/25 May 31/June 2

Sign up for our
Sassy Spring sessions



WILD CARD WEDNESDAY at 7pm, anyone?

Wild Card Wednesday:
May 4, 11, 18, 25, June 1

Sign up for
Wild Card Wednesday sessions


Cost for 3 classes three a week $203.40. (12.00 per class plus hst)
Cost for 2 classes twice a week $141.25 (12.50 per class plus hst)
Cost for 1 class a week $73.45 ($13.00 per class plus hst)


Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette

PREP TIME: 15 mins
COOK TIME: 20 mins
TOTAL TIME: 35 mins
SERVINGS: 8 servings

If making in advance for a party, do not add the dressing until you are ready to serve. The recipe makes more salad dressing than is required for the salad.


4 oz
ounces whole pecans
1 tbsp
butter, melted
1 tbsp

Honey Mustard Vinaigrette

3/4 cup
extra virgin olive oil
1/4 cup
balsamic vinegar
2 tbsp
honey mustard
1 clove garlic, minced (about 1 teaspoon)
1/4 tsp red pepper flakes
  Salt and pepper, to taste


1 lb
mixed salad greens, including fresh baby spinach
4 oz
goat cheese
1/4 cup
sweetened dried cranberries
1 clove garlic, minced (about 1 teaspoon)
1/4 tsp red pepper flakes
1 red bell pepper, cored, seeded, and cut into 1- to 2-inch thin slices

Toast the pecans

Preheat oven to 300°F. Put the pecans in a bowl, sprinkle the melted butter over them, and toss until they are all well coated with butter. Then sprinkle the pecans with sugar and gently toss again until they are lightly coated.

Line a baking sheet with Silpat or parchment paper and spread the coated pecans out over it in a single layer.

Bake in the 300°F oven for 20 minutes. Remove from the oven and let sit until cool enough to touch.

Make the dressing

Place the olive oil, balsamic vinegar, honey mustard, minced garlic, and red pepper flakes in a jar, cover and shake until the dressing is well mixed. Season to taste with salt and pepper.

Toss the salad

Place the salad greens and spinach in a large bowl. Add the goat cheese, dried cranberries, red bell pepper, and pecans. Toss with 1/4 cup of the dressing. Serve immediately. Chill remaining dressing.

Let's get moving together!
Rhonda | | 416 888 8004

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