The Evolution of Simply For Life:

Ten years ago this month, my wife Claudine and I decided to take the plunge and start our own business from our home in Quispamsis, NB.  Celebrating 10 years of hard work, determination and success is truly a testament of how “going for it” is worth it!! 

Simply Fit, as it was called back then, began with my passion and obsession for nutrition & fitness.   I developed my own methods based on many years of studies, research and trials.  The clients I worked with the first couple of years will attest that the meal plans I created were strict, simple and sometimes bland, but with my “tough love” approach during our consultations, clients were able to achieve tremendous success.  I realized however, that after following such strict guidelines, clients were not able to maintain this regimen.


Since those early days, a new company name emerged:  “Simply For Life”.  This became our mantra on what we want our clients to focus on... healthy lifestyle choices are not just “simply for 3 months”, but “Simply For Life”.    New foods were introduced to our program, more flexibility and amazing recipes. The biggest complaint we get is that there is too much food on the menu!   With the evolution of the program, we saw a larger percentage of our clients reaching and maintaining their goals plus finding it easier to adapt into a permanent lifestyle.

My consulting style has not changed.  My goal is always to bring clients to the finish line, even though the road will get bumpy along the way.  I often see myself caring more about my client’s health than they do.  My job is to make them understand that it matters.  It matters what food choices you make each day, it matters not only to themselves, but to their family and future.

Today, 36 locations later, I’m proud to have an amazing network of clinics and consultants across Canada who delivers the Simply For Life methodology of health, motivation and education.  As a company, we believe that nutrition is truly the medicine of tomorrow.  Our philosophy will always be focused on real wholesome foods and teaching clients how to manage, prepare and eat their way to optimal health.


To everyone who supported and believed in us over the last 10 years, THANK YOU.

To those still trying to reach the “finish line”… never quit on your health and trust that we are always here to coach you through that bumpy road ahead.



Claudine & Bruce Sweeney, SFL Founders




 
Simple…but healthy
Fall Treats

 


Blueberry Tart with Walnut Crust

Filling
  • 8 ounces low fat free cream cheese, softened
  • ¼ cup organic Greek Yogurt
  • ¼ cup plus 2 Tbsp pure organic maple syrup
  • 2 cups fresh blueberries
Crust
  • ½ cup walnuts, lightly toasted
  • 1 cup Ezekiel cereal
  • 1 large egg white
  • 1 Tbsp organic butter, melted
  • 1 Tbsp canola oil & macadamia nut oil
  • Pinch of salt
  • Special Equipment: 9-inch removable-bottom tart pan

To prepare crust: Preheat oven to 325°F.

Coarsely chop walnuts in a food processor. Add cereal and process until the mixture looks like fine crumbs.

Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press mixture into bottom and ½ inch up the sides of a 9-inch removable-bottom tart pan. Set pan on a baking sheet. Bake until dry and slightly darker around edges, about 8 minutes. Cool on a wire rack.

To prepare filling: Beat cream cheese, yogurt and ¼ cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When crust is cool, spread filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle remaining 2 Tbsps maple syrup over berries. Chill for at least 1 hour to firm.

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Hand Blender - Save or Splurge?
By Claudine Sweeney


Always being a lover of kitchen gadgets, I didn’t really make use of my hand blender until I discovered how amazing it works!!  I never got into making certain soups that required blending.  The thought of pouring the mixture into a separate blender and the additional mess to clean, just was enough to shy me away from it.  Sometimes easy solutions are just in front of you, hence my hand blender.  No pouring & less cleaning, you simply blend directly in the pot!!

Now all mixers are not created equal.  There are a multitude of choices and different price ranges out there.  My first blender was the old 9.99 plastic version I got at the local grocery store.  I can confidently say in this case, pay cheap, and get cheap.  The plastic mixer is not at all convenient or sturdy.  My first one bent and melted.  I should have known not to buy the same one again, but lured into that 9.99 price tag I did.  The second one did not last long either.

Definitely splurge on a quality metal base hand blender.  They range in prices from $20 to 60$ depending on any attachments that come with it.  Stick to the basic blender and not any of the fancy attachments.  I have the Cuisinart Smart Stick…paid around 35$.  Its powerful and no risk of melting!

Soups, smoothies, baby food, purees, sauces are easy to prepare with this handy tool.

Enjoy my favourite tomato Soup recipe… prepared with the hand blender!





 
Roasted Garlic & Tomato Soup
  • Garlic: 1 bulb
  • Tomato: 2 big or 4 small/medium
  • Olive oil: 2 tbsp
  • Cayenne Pepper: 1/4 tsp
  • Paprika: 1 tsp
  • Ground coriander: 2 tsp
  • Dried thyme: 1/2 tsp
  • Low sodium Vegetable or chicken stock: 2 cups
  • Parmesan cheese: 2 tbsp, grated
  • Onion: 1 small, chopped
  • Salt
  • Pepper


  1. Preheat oven to 400 F.
  2. Slice off the top of the garlic bulb to expose most of the cloves.
  3. Slice tomatoes in half.
  4. Transfer garlic and tomato halves into an oven proof pan and drizzle olive oil over them. Sprinkle salt and pepper over them and roast in the oven for 45 min or until garlic is golden and tomatoes are soft.
  5. After removing from the oven, squeeze out the softened garlic and peel tomatoes.
  6. In a saucepan, sauté chopped onion with some oil for 3 min or until soft. Add 2 cups of vegetable stock and bring to boil.
  7. Add garlic, tomatoes, coriander, paprika, thyme, cayenne pepper and butter. Simmer for 3 min on medium heat and stir occasionally. Season with salt and pepper if needed.
  8. Let it cool down for a while before pureeing with hand blender
  9. Pour the soup into serving bowls and grate Parmesan cheese on top.

I recommend doubling up on this recipe & use organic ingredients as much as possible.  Enjoy!

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