Wednesday Yoga-Stretch

Yoga June 2016

A wonderful class for both beginners and novices.
9 weeks of Yoga Stretch beginning
Wednesday July 6th

Come join us for the
entire 9 week program for $108

Drop-in available $15 per class

Call or email for more information on how be part of our family

905 688 7447

Fariyas’ Honey Glazed Fajita Spiced Chicken

Honey Glazed Fajita Spiced Chicken


This is a great quick recipe with no added oil. It can be done in the boiler or on the bbq. I sear the chicken in a frying pan before putting on the bbq to avoid it sticking to the grill.

Fajita Seasoning:

One TBSP each:

combine  mexican or chipotle chili powder,  kosher salt,  smoked Spanish paprika,  granulated sugar,  onion powder,  garlic powder and  ground cumin
(taken from

Large pack of chicken thighs (about 12 to 16)

1/4 cup honey, warmed

2 or 3 TBSP lemon juice or cider vinegar


1. Clean excess fat off chicken thighs. Dredge them in the spice mix. This can be done ahead of time and stored in the fridge.
2. Mix the honey and vinegar together and set aside for basting the chicken.
3.  Turn the boiler on to heat up the oven. Place chicken thighs in a pan and place under your broiler.
4. Cook 5 minutes on each side and baste with honey mix after turning. Broil until chicken is fully cooked.
Fariya Doctor B.Sc., RMT, GCFP
Feldenkrais Method of Movement Education

Brekkie Toad-in-a-hole





1 pieces sprouted grain bread

1 egg

Butter for light spreading on bread

Salt and pepper, to taste


1. Lightly butter both slices of bread and lay in a low-medium heated frying pan or skillet.

2. Take a small juice glass and cut a hole into the centre of the slice of bread, removing the piece and laying beside bread in frying pan.

3. Crack egg and pour into the hole of the bread and let cook. Break the yolk if desired.

4. When bread is nicely toasted on bottom side and egg is partially cooked carefully flip over to cook on other side as well. Don’t forget to flip the little centre piece as well.

5. When this has reached your preferred level of being cooked, remove from pan.

6. Sprinkle with salt and pepper and eat when warm. If yolk is soft you can dip your little centre piece in.

7. You can use salsa as a healthy condiment choice as well.

Mexican Cauliflower

Mexican Cauliflower




1 head of cauliflower, chopped

¼ med red onion, diced

1 large tomato, diced

1 cup corn kernels, rinsed

½ cup chopped cilantro

Juice and zest of 1 lime

1 TBSP coconut oil, melted

2 cloves garlic, minced

2 tsp cumin

1 tsp Salt

Pepper to taste

1-2 oz. white cheddar cheese, grated (optional)


1. Chop cauliflower into bite-size chunks and toss with chopped cilantro

2. Mix lime juice, zest, garlic, coconut oil, cumin, salt and pepper

3. Pour sauce over the cauliflower and let marinade for an hour or more

4. Toss into a oven safe dish (9×11 works well)

5. Add corn, onion and tomato and bake in 425* oven for desired length. I recommend about 20 minutes so the cauliflower doesn’t get too soft.

6. Sprinkle additional salt and/or pepper, as needed

7. If using cheese, grate and sprinkle on top and put back in oven for 5 more minutes til melted.

protecting cells from free radicals


Vitamin C, also known as ascorbic acid, is a water-soluble nutrient that acts as an antioxidant within the body, which means it helps by protecting cells from damage caused by free radicals. Free radicals are compounds formed when our bodies convert food into energy, but also from environmental exposures such as cigarette smoke, air pollution, and ultraviolet light from the sun. The body also needs vitamin C to make collagen, a protein required to help wounds heal. Vitamin C also improves the absorption of iron from plant-based foods and helps the immune system work properly to protect the body against disease.

Fruits and vegetables are the best sources of vitamin C, and by consuming a variety of these, you will easily be able to fulfill your body’s needs. Most commonly, people turn to citrus fruits, such as oranges and grapefruit, as well as red and green peppers and kiwi. Other good choices include strawberries, cantaloupe, broccoli, baked potatoes, and tomatoes. Some foods and beverages are fortified with vitamin C, however, it is recommended to obtain your vitamin C from actual food when possible, and not from supplement.

Vitamin C deficiency is rare in Canada, though people who get little or no vitamin C (below about 10 mg per day) for many weeks can develop scurvy, which includes inflammation and bleeding of the gums and poor wound healing. People with certain medical conditions such as severe malabsorption, some types of cancer, and kidney disease requiring hemodialysis may also be deficient in vitamin C.

If deficient, vitamin C is available as a dietary supplement on its own, or in a blend with other nutrients. It is often found as ascorbic acid, but can be found in other forms as well. All multivitamins will contain vitamin C and is a great source to insure that you are meeting all your nutritional requirements that you are not obtaining from your food.