Monday, June 3, 2013


We have changed our phone number to 314.452.3041. Please update it in your contacts. Thanks :)

Wednesday, May 22, 2013


Please allow extra time for parking if you attend the afternoon classes May 24th-June 16th because of the Shakespeare Festival. The shows start at 6:30 but the parking will get full around 5:30. You may have to park along the Grand Basin and walk up Art Hill. If you do, we will count this as your warm-up :)

Monday, May 13, 2013


Enjoy this smooth chocolate pudding guilt free! Cocoa is high in anti-inflammatory flavonoids and fiber, both of which help to block fat absorption. 

Ready in 30 minutes • Makes 4 servings

½ cup unsweetened cocoa powder
3 tbsp arrowroot flour
2 cups skim milk
¼ cup raw honey
2 tbsp strongly brewed coffee
1 tsp pure vanilla extract


1.    In a medium pan, whisk together cocoa and flour. Stir in milk and honey. Bring to a boil over medium heat and stir for about 8 minutes, until mixture thickens.
2.    Remove pan from heat and stir in coffee and vanilla extract. Let cool to room temperature before serving, or allow to chill in the fridge for several hours.

Calories: 173, Total Fats: 2 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 2 mg, Sodium: 68 mg, Total Carbohydrates: 39 g, Dietary Fiber: 4 g, Sugars: 24 g, Protein: 6 g, Iron: 3 mg

Sunday, April 21, 2013


The first person to get 5 friends to purchase our New Client Special wins. This contest starts tomorrow and doesn't end until someone wins. Our New Client Special is $50 for one month of unlimited classes. Make sure your friends tell us you referred them.

Friday, March 22, 2013


From "A Whisk and Two Wands" Website

Chocolate Covered Strawberry Protein Shake
1 serving
Strawberry layer:
3/4 c unsweetened almond milk or milk of choice
1 scoop vanilla, or berry, protein powder
1/2-3/4 c frozen organic strawberries (May have to add more ice if using fresh berries.)

Chocolate layer:
1/2 c unsweetened almond milk or milk of choice
1/2 scoop chocolate protein
1/2 c ice cubes (about 4 cubes) 

In a Magic Bullet, VitaMix, or blender blend the ingredients for the strawberry layer, if not thick enough add a little ice or place in freezer for a couple of minutes. If it is too thin the two layers will swirl and mix instead of layer. Pour into glass. Blend ingredients for the chocolate layer. Carefully pour on top of the strawberry layer. Enjoy!

Wednesday, March 20, 2013


I have spent the past few months perfecting this recipe. There is no gluten or added sugar so it is perfect for those of you trying to follow a paleo or gluten-free diet. Just simply mix up all the ingredients below, form into balls and place on a wax paper lined cookie sheet. Place in the refrigerator for 1 hour before serving. You can find the cocoa powder, coconut oil and chia seeds at Whole Foods or Trader Joes.

  • 1/2 jar of unsweetened almond butter
  • 1/2 bag of chopped pecans
  • 1 cup of raw cocoa powder
  • 5 tablespoons of organic unrefined coconut oil
  • 2 tablespoons of chia seeds
  • 2 tablespoons of honey
  • 1 tablespoon of vanilla
  • 1 large handful of no sugar added shredded coconut

Thursday, February 28, 2013


I found this recipe at  We made it Tuesday night and it is delicious!

2 boneless skinless chicken breast
1/4 cup Balsamic
1/4 cup extra virgin olive oil
3 cloves of minced (or chopped) garlic
2 1/2 tablespoons spicy brown mustard
Salt and pepper to taste

Rinse off your chicken breast and place them on a cutting board season both sides with salt and pepper to your liking. Place them in a ziplock bag add the balsamic, extra virgin olive oil, spicy brown mustard and garlic. Zip up the bag and massage the chicken in the bag to ensure it all gets coated nicely! place in the refrigerator and let marinade for as long as you want (mine marinated for about 3 hours, the longer the better).

To cook the chicken, place it in a skillet on medium high heat and let the pan get nice and hot. Put just a drizzle of extra virgin olive oil, place your chicken breast in the pan and brown on both sides. Once you have browned both sides you can turn your heat down just a little to about medium and add in some of the marinade juices cover with a lid and let the juices reduce down in the pan with the chicken. Occasionally checking on the chicken and stirring around the sauce to make sure to pick up all the yummy chicken bits on the bottom of the pan until the chicken is fully cooked.