To see the line up on all upcoming boot camps go to tamarasfitness.ca and click on schedules.
The winter bootcamp is going to run from Nov 13, – Dec 20, 2018… for more information visit www.tamarasfitness.ca
Are you ready to shed those last few pounds for summer? Join our six-week cardio/strength fitness program to help reduce excess weight.
This program includes: plenty of hiking, interval training, stair & hill training, strength training, agility drills, core strengthening, and cardiovascular workouts.
This program is for all fitness levels from beginners to advanced! Don’t be discouraged; take this at your own pace!
DATE: March 10th thru April 16th 2020
DAYS: TUES, THURS, SUN (3 times per week)
TIME: 6:15 to 7:15pm SUN 9:30-10:30
Number of sessions: 17
Class size: maximum 20 participants
Location: Enjoy the beautiful outdoors in various
parks, beaches, etc. in Victoria, and
surrounding areas (including the Westshore).
You may discover sites for the first time ever!
COST: $195.00 (including taxes) OR $165.00 for VIP rate.
Drop in cost: $17.00 per session OR $15.00 for VIP rate.
Spaces will be reserved on a first come, first serve basis. Please call 250-516-5040 or e-mail email@example.com to book your spot. I look forward to meeting you soon!
Did you know Chocolate is a superfood? Thats right, as long as its 100% cocoa it is very healthy! Check out this yummy fudge recipe below.
VEGAN CHOCOLATE & ALMOND BUTTER FUDGE
1 cup coconut oil (slowly heated on stovetop)
1 cup almond butter (you can also use unsalted crunchy peanut butter)
2 cups raw cocoa powder
1 cup dates (medjool are best)
1 to 2 pinches of unrefined sea salt
Soak dates in hot water for about 20 mins to make them soft and sticky. Place all ingredients except almond butter in a food processor or high speed blender until well combined. Add the almond butter at the end to keep the crunch. Spread evenly into an 8×8 glass pan, put in fridge for at least an hour before cutting. Enjoy!
Grain Free, Gluten Free, Dairy Free Muesli Serves 8 Preparation time 10 minutes 1 1/2 cups almonds 1/3 cup pumpkin seeds 3/4 cup sunflower seeds 1/4 sesame seeds 3/4 cup desiccated coconut 1 cup flax seeds 1/4 almond butter 1/3 tahini 1/4 cup coconut palm sugar ( I use apple sauce) 1/4 cup water fresh fruit (optional) nut milk (optional) Directions: Place all ingredients in the food processor. Mix togeher until well combined and beginning to stick together. Serve with fresh fruit and nut milk for a delicious start to your day. Tip: Mixture can be kept refrigerated in an airtight container (without nut milk) I love this recipe, it keeps me full for almost 4 hours!
It was a beautiful Bootcamp in Esquimalt this morning for some High Energy Athletic Training! The rain held off for the whole hour. Looking forward to Extreme Pyramids on Tuesday evening!
Makes one 8 x 8in pan
Dates are sure to sate cravings for sweetness, especially when
combined with coconut and chocolate. This treat is a great source of protein, fat and carbs
1/3 cup of walnuts
1/2 cup of organic rolled oats
1/2 cup coconut flakes
2 cups of dates, pitted
My favorite is the soft, fresh Mid Eastern style or Medjool dates
1/3 cup cocoa powder
1/2 cup flax seed ground
1 tsp cinnamon
Additional cinnamon and cocoa powder
1. Measure the walnuts, oats and coconut into a
food processor and process till mixture resembles
a corn meal texture.
2. Add in the dates, flax, cocoa powder and
cinnamon and process until the mixture comes
together in a ball.
3. Firmly press into an 8 x 8 inch pan and chill for
at least one hour before cutting into small squares
4. Sprinkle with cinnamon or cocoa powder and
Lovin’ this September weather! Bootcamp last night was rockin’ with “Killer Legs and Butt” in Esquimalt. 14 people will have firmer leg and firmer butts today! Looking forward to “High Energy Athletic Training” on Sunday morning.
It was a beautiful morning at clover point!
12 people showed up bright and early for some cardio interval drills for fat burning.
The cold nights are on the way! Try this spicy veggie dish to warm the tummy:
- 8 oz rice noodles
- 2 tbsp no salt added tomato paste
- 1 tbsp tamarind paste
- 1 cup hot water
- 2 ½ tbsp agave nectar
- 2 ½ tsp Asian fish sauce
- ½ tsp red Chile flakes
- 1 tbsp refined oil
- 2 cloves garlic, minced
- 10 oz extra firm tofu, cut into ½ inch cubes
- ½ small red onion, cut into ¼ inch slices
- ½ cup finely shredded red cabbage
- 4 green onions, including half of green parts, cut into 2 inch pieces, halved lengthwise
- 1 ½ cups bean sprouts
- 1 small carrot, shredded
- 2 roma tomatoes, cut into ½ inch pieces
- 2 tbsp chopped fresh mint, cilantro or a combination
- 2 tbsp chopped roasted unsalted peanuts
- 4 to 8 lime wedges
- Prepare noodles for stir-frying according to package directions. Drain and set aside.
- In a medium bowl, whisk tomato paste and tamarind paste with 1-cup hot water. Stir in agave, fish sauce and chili flakes. Set aside.
- In a large wok or skillet over medium high heat, combine oil and garlic and stir-fry just until garlic begins to brown, about 2 minutes. Add tofu and stir-fry for 1 minute. Add red onion and stir-fry for 30 seconds. Add cabbage and stir-fry for 30 seconds. Add noodles and sauce mixture and cook, stirring occasionally, until noodles are tender, about 3 minutes. Add green onions, bean sprouts and carrot, and cook, stirring occasionally, until all ingredients are well combined and heated through.
- Serve pad Thai topped with tomatoes, mint, peanuts and lime wedges.
At the end of week one, I am still glad that I signed up for bootcamp even though we have had varied weather. The last class was held in a very chilly wind but many people turned out to work out. Once I got moving, it wasn’t so bad.
It’s a good thing to dress in layers for outdoor bootcamp. I like to wear a short or long sleeved t-shirt, a hoodie and take along a rain jacket with a hood as well as knit gloves (the dollar store kind). The knit gloves not only protect your hands from the cold air but also from the chill of the cold metal if we are using weights or handrails.
Spring is in the air, the blossoms are out so here’s to warmer evenings for bootcamp fitness classes!