Current Newsletter

This Newsletter covers April classes, patience and a gluten free crepe recipe.


St. Louis Park Rec Center Classes all in Wolfe Park 3700 Monterey Dr, SLP, MN 55416

Lunch time yoga on Mondays is part hatha, some flow and yin relaxing poses at the end of class. Work on your strength flexibility and balance in this all level class. The current session started, you can drop in for $15 per class. Please pay at the Rec Center desk then join us at the pavilion. Adult Yoga current session is 3/5 – 4/23 at 11:30 AM – 12:30 PM (no class on 4/2). Sign-up is available for the next session from 4/30 to 6/18 at the same time.

A new Monday format continues. Come work ALL those major muscle groups in this small personal training class. Class will be a 50/50 split of cardio and strength along with some fun balance and agility drills. Low impact options will be offered as this is an all level class. The series from 4/9 to 5/21 is online for booking. Monday 4/2 is a snow day make up class. You you can drop in for $12 per class.

The Wednesday 6 PM class is full so no drop ins (for those who already registered there is no class on 4/4). Class format is two minutes cardio, two minutes strength and a minute of abs repeating in this HIIT format. ALL level class. After Memorial Day this 45 minute class will change formats slightly and move to Tuesdays outdoors!

If you have any questions for me click here

Here is the link to register for the series of classes https://webtrac.stlouispark.org/


IMG_1127A few years ago quite a few articles reported our attention span decreased from 12 seconds in the year 2000 to about 8 seconds. They also reported the attention span of goldfish is 9 seconds. So we now have a shorter attention span than fish. BBC news questioned this data. Our attentions spans vary based on the activity we are engaged in making it hard to measure. I have noticed as technology and our society moves faster, my attention span is shorter and I need to work harder on patience.

As I watch big fluffy snowflakes drift to earth, in what is spring on the calendar, my patience for winter weather is about at an end. Yet nature is one of the greatest teachers of patience. We plant seeds and want tomatoes the next day. We could add grow lights and fertilizer but nature still has her own time table. I kept one tomato plant in the house all winter. I almost threw it out many times as every flower it produced withered away. Last week I saw this.


So I am working on enjoying time inside while patiently waiting for summer.

I can think of many instances in my own life where I wanted something right away and the universe had a much better time table. When I first started teaching aerobics I saw a job traveling all around the country on weekends and certifying others to teach fitness. I was working full time, did not have much money and love to travel and teach. I thought this job was meant for me! I did not get the position. They said they really liked me but I was lacking experience. A few years later when I applied again and got the job I knew the timing was right. I had by then worked at a variety of venues, and taught many fitness formats so I brought way more value to the role. I knew this put me in a much better place to help brand new instructors navigate teaching.

We can feel impatient for a new job, new place to live, a new relationship, healing, for an existing relationship to improve. We can feel impatient for a figurative storm to pass in our lives and it might help to turn to nature. “I have seen many storms in my life. Most storms have caught me by surprise, so I had to learn very quickly to look further and understand that I am not capable of controlling the weather, to exercise the art of patience and to respect the fury of nature.” Paulo Coelho


Four ingredients were all that was needed for one crepe.

IMG_63221/4 cup Tapioca Flour

1/4 tsp cinnamon

1 mashed banana

1 egg

IMG_6317Mix all together and cook in butter or ghee in a fry pan. I added the raspberries and some pure maple syrup pictured at the very top. The inspiration was from cooking club where I used the tapioca flour in a bread recipe. Looking for ways to use the rest of the flour I found an idea here. I used less flour and only one egg. The flavor was good, but as I have found with many gluten free flours, the texture was different. It was not crepey or pancakey, it was a bit chewy. I’m not sure if that was due to my modification or the nature of the flour.

As a kid I loved tapioca pudding. Here is a history of tapioca and I learned a startling fact about it. Tapioca is a starch extracted from cassava root. It is native to South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies, Africa and Asia. Though food for millions of people in tropical countries, it is low in nutrition and food energy and used as a thickening agent in various manufactured foods.

I saw quite a few recipes with just the flour and water to make a traditional South American style crepe. The cassava flour can be processed into tapioca pearls and used in pudding. There are various types of cassava. Bitter cassava is toxic and must be treated and prepared properly prior to human or animal consumption, it can be converted into cyanide! However the sweet cassava can be consumed after simply boiling.

Have a great April!