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Classes & Programs

Class Schedule
Class Schedule

Tuesday    Body Works    11:30 – 12:30 pm

Tuesday    Spin    7 – 8 pm

Wednesday    Yoga    7 – 8 pm

Thursday    Pump & Grind    7 – 8 pm

Saturday     FitCamp    9 – 10 am

Girls ONLY BootCamp 11-12pm

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Spinning is a 40 minute cardiovascular class led by a certified instructor, coordinating  and visualizations, taking you through an exciting cycling journey, followed by about 20 min of Yoga-Stretch.

Yoga-Stretch offers a calming blend of Yoga poses and Athletic stretches in a small group setting.

Pump & Grind is 30 minutes of Spin Class and 30 minutes of Boot Camp (circuit training).  A fun and challenging hour that will fly by.

FitCamp.  What better way to wake up and begin your weekend than challenging your core, your cardio and a little bit of muscle.

Unlimited Classes
(excluding Yoga)

Come once a week

Class Drop-In


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Latest News

STUFFED EGGPLANT (vegan friendly with chicken omitted)


2 large eggplants
1 large sweet potato
1 tbsp coconut oil
1 1/2 zucchini sliced in small chunks
1 package mushrooms sliced
Bunch green onions chopped fine
2 cloves garlic chopped fine
3 cups spinach
1 lb. ground chicken (optional)
2 cups tomato sauce
Salt and pepper
1 cube low sodium vegetable flavour


* Slice eggplant top off and cut length wise, slice each side in half length wise again and then across giving yourself 4 sections per half (8 pieces per eggplant).
* Cut out the center of each quarter leaving 1 cm of flesh on the skins. Place the centres into one pot of water and the skins in another. Bring both to a boil until tender.
* Boil sweet potatoes until soft enough to mash. Once ready mash them up in a large bowl.
* In a large sauce pan cook onion and garlic with coconut oil. Once translucent, add zucchini and mushrooms and cook until soft. (If you find you need more liquid to continue cooking, just add a splash of water).
* Top with spinach leaves and wilt.
* Once cooked, flavour with 1 tbsp pepper, 1 tsp salt and vegetable cube.
* Discard any excess liquid
* Mix the vegetables with the mashed sweet potatoes.
* Once the eggplants are tender. Drain all liquid and mix the centres thoroughly in potato mixture.

For vegans:

Stuff this mixture into the eggplant skins and place in a baking dish, keeping them snug together….no gaps. Top with tomato sauce and bake in the oven for 20-25 minutes at 350*.

If adding meat:

Add the ground chicken to your eggplant mixture and stuff the skins. Place in baking dish, keeping them snug together with no gaps between. Top with tomato sauce. Bake in the oven for 30-35 minutes at 350*.




Thank you Olivia Mollica for the recipe

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