New T-Tapp Workshops in Toronto

Toronto and GTA Area – T-Tapp Clinic
Come out and learn how to improve your form or, if you’ve never done it before, learn why it is such an effective workout for you!  
T-Tapp is the workout that works and you could even lose up to TWO dress sizes in two weeks! Everyone is talking about fascia fitness and working the core…we’ve got that covered. Come out and discover the many benefits of T-Tapp and feel it for yourself.
After the 2017 T-Tapp retreat I’ve got some awesome tweaks to bring to you too! No matter whether you’re a newbie or a seasoned T-Tapper we’ll cover the moves from the Total workout and improve your overall form and teach you some new tricks!
When: October 14, November 18th, January 13th – each workshop runs from 9:30 to 11:30 am.
Cost: $60 for one event, $90 for two events and $124 for all three!
What to bring: Water, towel, comfortable clothing that allows me to see your body, runners and a sense of humour!
Location: 160 Spadina Ave UPSTAIRS – enter through the door facing Spadina below the number 160 or walk through the McDonalds at the corner and go up the stairs (kind of ironic isn’t it?)

Mushroom Seitan Roulade with Spinach and Sundried Tomatoes


I wanted something that wasn’t a bean dish to take to my family’s Easter dinner.  I eat like a vegan and my brother and future sister in law are vegetarians so I’m usually the one who brings the dish that the three of us can definitely eat.  Being Good Friday, they’d probably be ok since they both eat fish and we don’t eat meat on this day.  

But…it’s a holiday and a family gathering so I wanted something special for me at least.  We knew there would be my aunt’s popular bean salad hence the desire to make something different.  
My research during the week lead me to this recipe for a seitan mushroom roast.  It looked great and I also decided I’d serve it with this gravy.  But then I decided to stuff it with something so I made a spinach and sundried tomato stuffing.  I’d been a bit hesitant in the past to make seitan because it seemed so complicated but I’m glad I finally decided to try it. It was very easy!

Start off by making the filling and when it’s cooking you can assemble what you need for the seitan.  Once the seitan is in the oven you can focus on the gravy.  It’s a very appealing dish for a celebration.

Spinach and sundried tomato stuffing

2 onions, chopped

1 cup sundried tomatoes, sliced thin or chopped

2 cloves of garlic, chopped

1 tsp oregano

1 tsp basil

1/2 cup white wine

2 large handfuls of spinach, chopped

1/2 cup Italian breadcrumbs

Sautee the onion in a little bit of olive oil then using water in the non-stick pan whenever it starts sticking.  Let it cook until it’s golden and then add the garlic and tomatoes along with the herbs.  Let it cook for about 5 minutes then add the wine.  Once the wine evaporates a bit throw in the spinach and stir it until it is wilted and well combined with the filling.  Sautee until it is not too liquid.  Add the breadcrumbs and remove from heat.

Mushroom Seitan

Follow the instructions as per the original recipe.

But then you roll it out into a rectangle instead of rolling it out into a log.  Spread the stuffing on top of your rectangle but leave a little bit of space on the end so that your roll will stick to itself.

Roll it up using the foil to help you and then wrap it tightly into a log.  Fold up the foil and wrap the ends tight.  You should end up with a huge foil sausage.

Mushroom Gravy

There’s no need to mess with a good thing so I followed the recipe to a tee except for using Umami paste instead of miso since that’s what i had on hand.  I also made the recipe 1.5 times the original batch.  We love gravy.

I baked it for 70 minutes at 375 and every 20 minutes I rolled the log so that it would cook and brown evenly.

I let it sit in the foil for a bit to cool off then I unwrapped it, placed it in a dish and sliced off the end bits for a nicer presentation.  I spooned the gravy on top and around it.  Now it’s waiting patiently for when it’s time to go to my parent’s house so we can try it.

I know it’s good because the end pieces have been devoured 😉

Update:  It was a big hit at our family Easter dinner…even the non-veggies loved it.  

Here’s a pic of my husband’s helping…

Tuscan White Bean Stew

This is a hearty and tasty dish sure to please a wide variety of eaters.  The flavours aren’t too bold but it’s definitely not bland.

This is going to be my lunch for the week.  I’ve continued to eat like a nutritarian but being an emotional eater and a food addict I slowly put on some pounds over the years and was struggling to get rid of them.  I discovered Bright Line Eating and after doing that for a little over two months I’ve lost a nice amount of weight and am feeling very much in control of my eating.

My success has been in planning and prepping my meals for the week and not deviating from the plan.  This has kept me sane and I easily turn down anything that’s not my food because it’s not on my plan.  I know it sounds too good to be true but that’s how my brain works and I don’t need any willpower most of the time…it’s automatic.

I hope you enjoy this recipe if you try it.  To keep the stove free while making other food for me and the family I made this one in the instant pot.

Tuscan White Bean Stew

2 onions, chopped

1 red pepper, chopped

1 green pepper, chopped

2 carrots, chopped

2 stalks celery, chopped

4 cloves garlic, chopped

1.5 tsp rosemary

1.5 tsp basil

2 bay leaves

2 cubes salt free veggie bouillon

1 large can diced tomatos

3 cans white beans, drained

2 zucchinis, chopped and steamed

1 lb fresh spinach
Set the saute setting on the instant pot to low. Add the onions, carrots, peppers and celery and sautee with water until tender. Throw everything else into the pot except the zucchini and spinach.
Close the instantpot and set to chili/beans and adjust cooking time to 15 minutes. After the pot stops, let sit for 10 mins then release the pressure.
Add in the zucchini and the spinach and stir to combine well.