Kung Pao Tofu

Happy Earth Day! Did you know that animal agriculture accounts for 91% of Amazon rainforest destruction? That’s a staggering amount. Do your part by finding suitable substitutions, like this delicious dish from our friends at Connoisseur Veg!

For the Baked Tofu:
  • 2 tbsp. vegetable broth or water
  • 2 tbsp. low sodium soy sauce
  • 1 tbsp. honey or maple syrup
  • 1 tsp. toasted sesame oil
  • 2 tsp. freshly grated ginger
  • 1 lb. extra firm tofu, drained, pressed for 20 minutes, & cut into 1/2 inch cubes
For the Sauce:
  • 3 tbsp. low sodium soy sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. maple syrup
  • 2 tbsp. hoisin sauce
  • 1 tbsp. vegetable broth
  • Asian chili paste or hot sauce to taste (optional)
  • 1 tsp. cornstarch
For the Stir-Fry
  • 2 tsp. coconut oil
  • 3 garlic cloves, minced
  • 2 tsp. freshly grated ginger
  • 3 scallions, chopped, white and green parts separated
  • 5-10 dried chili peppers, halved
  • 2 bell peppers, any color, diced
  • 2 cups baby corn, cut into 1 inch pieces
  • ½ cup roasted peanuts
For Serving
  • Cooked Rice

Make the Baked Tofu:

  1. Stir wine, soy sauce or tamari, maple syrup, sesame oil and ginger together in a shallow dish. Add tofu and toss to coat. Allow to marinate for 30 minutes, tossing occasionally to ensure even coating.
  2. Preheat oven to 400°, line a baking sheet with parchment. Arrange tofu cubes in an even layer on baking sheet. Bake 20-25 minutes, flipping halfway through, until lightly browned.
Make the Sauce:
  1. Stir all ingredients together in a small bowl.
Make the Stir-Fry:
  1. Coat the bottom of a large wok or skillet with oil and place over high heat. Add garlic, ginger, white parts of scallions and dried chili peppers. Stir fry until chili peppers darken a bit, about 2 minutes.
  2. Add bell peppers and baby corn. Stir-fry until tender-crisp, about 3 minutes. Add sauce and tofu. Stir-fry just until all ingredients are hot and coated with sauce, about 1 minute. Add peanuts and green parts of scallions. Flip a few times to incorporate. Remove from heat.
  1. Divide onto plates and serve over rice.


Gym Goals

Why do you want to hire a trainer? Ask yourself these questions first!

  1. What is your main objective?
    Hint: Don’t tell your trainer you want to ‘tone’. There is no such thing as ‘toning’. Would you like to burn fat and subsequently lean out? Would you like to lose weight? Would you like to gain muscle mass? Before you hire a trainer, make a short list of what you want to get out of training with them. In the long run, it’ll save you (and them!) time and possible roadblocks.
  2. WHY is that your main objective?
    Leading a fit and healthy lifestyle contributes to overall quality of life – everyone knows that! Maybe your goal of losing weight is so you can chase after your kids without running short of breath – or maybe you’d like to increase your endurance because you’re paranoid about the zombie apocalypse. Whatever your objective is, make sure it has a ‘why’…that helps you stick to your goals and see your workouts for the ‘big picture’ rather than ‘3 sets of 10’.
  3. How many days per week are you willing to put into achieving your goal?
    If you want to be an Olympic champion powerlifter but only have time to train 2 days a week, your goals may not match up. That being said, it doesn’t mean you have to start off with a rigorous 7-day regime. Try for 3-4 days per week as a beginner gym-goer, and work your way up.
  4. What is your timeline…and most importantly, what is your plan post-timeline?
    Setting up a timeline to hit your goal is a no-brainer, but make sure you have a plan for what you want to do once you’ve achieved that milestone. Perhaps once you’ve lost the weight you wanted to, you want to work on sculpting your body perfectly. Whatever you do, don’t forget that all goals require maintenance…otherwise all of your hard work will be flushed down the drain!

If you’re willing to set proper goals, then you’re willing to set up your success. Make sure you have the right trainer to back you up and show you that you’re LIMITLESS!


Double Chocolate Buckwheat Granola Bars

Whip up a batch of these and eat for a morning snack, pre-workout fuel, or on your next outdoor adventure!


  • 2 bananas
  • ¼ cup peanut or almond butter
  • 1 tbsp. cocoa powder
  • 1 tsp. all-natural vanilla extract
  • 3 tbsp. date syrup or maple syrup
  • 1 + ⅓ cup buckwheat groats
  • ⅓ to ½ cup (60-90g) dark chocolate chunks (sweetened with healthy sweeteners if you can find it or you can use unsweetened and increase the date syrup by 1 tablespoon)


  1. Preheat the oven to 350F.
  2. Mash the bananas with peanut butter, cocoa powder, vanilla extract and date syrup in a medium bowl until combined.
  3. Fold in the buckwheat groats and chocolate.
  4. Pour into a brownie pan or a large quick bread pan (for thick bars).
  5. Bake for 10-20 minutes (20 in the bread pan), until the granola bars firm up.
  6. Let cool completely before cutting into bars.
  7. Makes 8-12 bars, depending on the pan you use and how you cut them.

Macros (per 1/10 recipe): P 5g – C 30g – F 6g


April News

Upcoming events, contests and more…

  1. *NEW!* Tuesday/Thursday boot camps (7pm)
    We’ve added a new boot camp to our schedule – Tuesdays & Thursdays at 7 with Justin & Kiana! You’ll be taken through a split spin & circuit workout for one hour. Not for the faint of heart!
  2. Tough Mudder Boot camp Saturdays (9:30am)
    Although this started in mid-March, you’re not too late to join in! This is a 12-week course to prep you and your team for Whistler’s Tough Mudder competition in June. Extra registration required.
  3. Contest announcement – #LIMITLESSPLANK
    We’re hosting an Instagram giveaway for the best plank in the best location! Take an adventure on this awesome island we call home and find the coolest place to show off your core skills. Be sure to tag @limitlessfitnessvictoria and #limitlessplank so we see your submission! The two most creative posts in the month of April will each receive a 2-hour kayaking trip for two in Sidney. Get planking!
  4. Spring PT Promo (Melissa, Alicia, Kiana)
    Get into shape for summer with one of our awesome Limitless trainers! For the month of April, we are offering a “4 for 3” giveaway…purchase an intro 3-pack of personal training sessions and get 1 free! To match up with a suitable trainer, you can visit our website and view their bios.
Spring has sprung in YYJ!

Lemon-Asparagus Pasta

If you’re not familiar with vegan-friendly recipes, this creamy and tangy pasta dish is a great start!


  • 1 bunch asparagus (12 ounces), trimmed and washed
  • Sea salt and black pepper
  • 2 lemons
  • 2 1/2 tbsp Olive oil
  • 3-4 large cloves garlic, minced (~2 Tbsp)
  • 5 cups rotini or bow tie pasta
  • 2.5 cups unsweetened plain almond milk
  • 3-4 Tbsp all purpose flour
  • 1-2 Tbsp nutritional yeast (non-vegan sub: parmesan cheese)


  1. Preheat oven to 400 degrees. Add asparagus to a baking sheet and toss with 1/2 tbsp olive oil, salt and pepper. Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.
  2. In the meantime, bring a pot of water to a boil and salt generously.
  3. Bring a large skillet to medium heat. Once hot, add 2 Tbsp olive oil and garlic. Cook for 1-2 minutes or until garlic is just starting to brown.
  4. Add 3 Tbsp flour and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
  5. Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
  6. Add nutritional yeast and another pinch of salt and pepper to sauce. If it looks runny, add another Tablespoon of flour (or cornstarch). Stir until creamy and smooth and adjust seasonings as needed. Continue cooking over medium to medium-low heat to thicken.
  7. Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
  8. Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
  9. Divide between 2-3 serving plates and top with remaining asparagus. Serve with a lemon wedge.
  10. Store leftovers in the refrigerator for up to 3 days.



Trainer Spotlight: Kiana

Don’t let her child-like laughter fool you…this girl will kick your butt!

  1. History:
    I was an athletic kid and played many sports, like soccer and skating. I always loved being outside and active. As a teenager I joined as many classes at my local gym as I could, and eventually decided to get myself a trainer to learn more about fitness.
  2. Why did you become a trainer?
    I became a trainer because I wanted to share my love and passion for fitness with others – so when they wake up every day, they feel as great as I do!
  3. What type of training do you specialize in?
    I specialize in circuit/interval training, which is great for improving overall cardio and strength. Come try out one of my boot camps or a spin class!
  4. What is the most fulfilling part of your job?
    The most fulfilling part of my job is seeing my clients reach their goals, and achieving things they didn’t think they could on their own!
  5. Fun fact:
    I’m super accident prone! Anything from breaking my foot on pile of sand, to being crushed by a TV while walking (true story).
  6. Favourite cheat meal:
    Burgers, pizza, cookies, ice cream, chocolate…oh my, I love everything. Can eating be classified as a hobby?



Easy “Crack Slaw”

Try this served over jasmine rice or garlic quinoa!


  • 2 tsp. coconut oil
  • 2 cloves garlic, minced
  • 1 lb. ground turkey
  • 10 oz. coleslaw mix
  • 1 tbsp. sriracha
  • 2 tbsp. low sodium soy sauce
  • 1 tsp. vinegar
  • 1 tsp. sesame seeds
  • salt & pepper
  • green onion, for garnish


  1. In a wok over medium heat, toast garlic in coconut oil until fragrant. Add ground turkey and cook through.
  2. Add coleslaw mix and cook until slaw starts to soften. Add sriracha, soy sauce, vinegar, sesame seeds, and salt & pepper and saute another 1-2 mins.
  3. Top with more sesame seeds and chopped green onion.


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