"Soup of the Day"...just got serious!
Our bodies are physically programmed to handle adversity. It’s one of the reasons we’ve survived for as long as we have. When bombarded with an onslaught of incredible physical demands, the human body ultimately responds by increasing energy efficiency, building lean tissue, and increasing neuro-muscular mechanism so we are stronger and more powerful, and improves our capacity to resist fatigue and handle stress.
But more than the powerful warriors and hunters survived. Surviving adversity for some required an ability to cleverly camouflage – yourself and others – while practicing and encouraging patience. And some of the most powerful survival strategies involve cooperation, creativity, and kindness.
Thus, grappling with adversity can develop your brain, improve your patience, and stimulate your innate need to socialize, bond, and help others.

Inspiration of the Day
“You can’t stay in your corner of the forest waiting for others to come to you. You have to go to them sometimes.” – Piglet

Classes of the Day
Today we've got THREE classes on the schedule, including a specialty POP UP class!
Mobility & Muscle with Matt Z
Join Matt for your lunchtime pick-me-up! This class will focus on the shoulder, hip, and ankle, moving you through a full range of motion. There will be additional stability work for the glutes and core included!
Class begins at 12:00pm (35 minutes).
Click here to join the class.
Meeting ID: 892 2779 8538
Password: 903005

POP-UP Pilates with Julia
Julia is joining us for this specialty class today! Work your core and glutes in just 30 minutes time. All levels welcome.
Class begins at 1:00pm (30 minutes).
Click here to join the class.
Meeting ID: 851 5612 7425
Password: 833969

On Core with Garth
Garth’s back with another week of On Core, where you’ll challenge your core and stabilize your trunk in just 30 minutes! You’re encouraged to bring a light/medium dumbbell or weighted object (water bottle, book) with you.
Class begins at 5:30pm (30 minutes).
Click here to join the class.
Meeting ID: 868 1155 7138
Password: 998132
If you have any questions about our virtual classes, please reach out to Lauren.
Trainer Moves of the Day
As I refreshed my brain on the benefits of super short workouts, I got inspired to do a few sub-10-minute routines of my own. Try out the first one here!
For questions about today’s Trainer Moves, you can connect directly with Meg here.
Webinar of the Week
This Thursday at 2:00pm, join Melissa for her Sleep: The Key to Health & Longevity webinar!

To understand why sleep is important, think of your body like a factory that performs a number of vital functions. As you drift off to sleep, your body begins its night-time “shift work”: healing damaged cells, boosting your immune system, recovering from the day’s activities, and recharging your heart and cardiovascular system for the next day.
In this webinar, Dr. Melissa will discuss the physiology of sleep and its impact on the system. Naturopathic techniques that promote deep restful sleep, including dietary, lifestyle and remedy recommendations will be highlighted. Don’t miss this important discussion!
Sign-up for the webinar here.
Martha's Bite of the Day
Tired of banana bread but still have ripe bananas in the freezer? This is a great recipe Chef Martha found on Food52, an amazing online source for easy and inspirational recipes. Yes, even chefs like her are always looking for new ideas and recipes. Plus, she love scones, and this recipe was a great find.

Ingredients:
- 1 extra-large, extra-ripe banana, mashed (1/2 cup)
- 1/3 cup heavy cream, plus more for brushing
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/3 cup packed dark brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cut into roughly 1/2-inch pieces
- 2 1/4 ounces semisweet chocolate, chopped (1/2 cup)
- 1 1/4 ounces hazelnuts, toasted, skinned, and finely chopped (about 1/4 cup)
- Turbinado, or granulated sugar for dusting
Directions:
- Heat the oven to 425°F.
- In a small bowl, whisk together the banana, cream, egg, and vanilla. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the butter with a pastry blender, or 2 knives used like scissors, until the mixture resembles coarse meal with some larger pieces. (You can use your fingers if you work fast enough that the butter stays cold.)
- Toss in the chopped chocolate and hazelnuts.
- Drizzle in the banana mixture and stir with a fork until the mixture is crumbly and moistened, but stop before you’ve mixed it into a uniform batter. Tip out the mixture onto a parchment-lined baking sheet and pat it into a craggy, 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Bake them from frozen.)
- Spread the triangles a good couple inches apart and brush the tops with the cream. Sprinkle with dusting sugar.
- Bake until the scones are golden brown and set, about 18 to 22 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly.
- Serve warm or room temperature. Scones are best the day they’re made, but any leftovers can be frozen (or stale ones can be split in half and toasted in butter in a skillet to revive them).
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Do you have a "Something of the Day" you'd like us to share?! Email Meg.