Blogs about Wellness Coaching

Thursday, April 14, 2016 • Whitefish Bay, WI 53217
Balance Fitness - Whitefish Bay's Blog
Spring time marks the time where energy comes back up to the surface and new growth surges. This is no more true than in Wisconsin where we will be come out of hibernation to soak up the first sunny day and everyone there after. It amazes me how good the first 40° day feels in Spring when it nearly shuts me down in the Fall.
Thursday, April 07, 2016 • Whitefish Bay, WI 53217
Balance Fitness - Whitefish Bay's Blog
What seems like a lifetime ago already, I served as a Montessori teacher for adolescents. In my Montessori orientation I heard the phrase repeatedly "Grace and courtesy". While this was not specifically a Montessori teaching, it was a philosophy adopted by Montessori educators because of the way it honored ones place in the larger community. Grace referred to a peace and respect towards yourself. Courtesy referred to that same peace and respect towards others. Since those days long past as a Montessori educator, I have returned to my original classroom...the gym.
Friday, March 25, 2016 • Coraopolis, PA 15108-9118
Tuesday, March 22, 2016 • CLIFTON, NJ 07011-3114
Donna's Blog
  I know you’ve seen the memes that list some unhealthy food and its equivalent in terms of an exercise. And, I hear the questions all the time….how many calories will I burn doing this? How long do I have to work out to burn the calories of the hamburger I ate last night………in short, my answer is……..who cares?It really doesn’t matter!
Monday, March 14, 2016 • CLIFTON, NJ 07011-3114
Donna's Blog
                I have been getting a lot of questions about diet/nutrition and have been discussing my own diet/nutrition recently, so I decided to continue my theme of CHANGE and write a blog keeping the subject of nutrition in mind.
Sunday, March 06, 2016 • Barrington, RI 02806-4750
Ariadne Greenberg/ Transformations in yoga
There is always a pull in yoga between adapting practices to the needs of the individual within our current world, and honoring and understanding its often complex traditional principles and practices. I think I've made the point before that I think it is like a chef cooking a traditional dish from a culture, with the original ingredients and methods, and another chef creating a dish that represents a fusion of cultures, or a modern take within a culture of a dish that has been around in different forms for a very long time.
Wednesday, February 17, 2016 • CLIFTON, NJ 07011-3114