Creating confident and capable children
who become confident and capable adults
Private Kids Coaching Program
Are you concerned about your child's physical and emotional
well-being and is it affecting family life?
Does your child suffer from low self-esteem and confidence and
lack coordination?
Do they spend more time indoors on their devices than outside playing?
Private Kids Coaching can help get them moving, feeling happy and confident in themselves.
This can have a positive impact on the rest of the family.
This fully personalised 8-week program consists of exercises and games focusing on the specific areas needing improvement, as well as mentoring and connection with an experienced and dedicated coach who will guide your child (and your family!) to achieve a better quality of life.
This isn't a just-pay-and-off-you-go product.
It's a private personal training program made for your child.
Available at multiple locations on the Sunshine Coast, Qld.
Start with an obligation-free 20 min phone chat with Clint to discuss what your child needs
then book in a 30 min Trial Session.
We've worked with and helped over 60 local families and are looking forward
to working with and helping yours too!
Trial Sessions are $42/$45 (+ GST), paid prior to the day and $10 from each is donated to our
Sponsor a Child for Coaching program.
Sunshine Coast + Australia-wide
Gooey Caramel Easter Eggs
Homemade healthier choccies make great gifts and with a gooey caramel centre they'll be a hit with the whole family and whoever you gift them to (if you don't eat them all yourself!)
Ingredients
100g chocolate (your fave block from the health food section/store or chunks from the bulk bin - dark is best)
1/4 cup raw honey (locally sourced is best)
1/2 cup pure coconut milk
Pinch of pink salt
Water for the double boiler
Handy items to have
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Tray
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Easter egg moulds
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Silicon spatula
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Spoon
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Small saucepan
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Whisk
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Measuring cup
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Double boiler of some kind (I use a glass container that sits nicely on top of a saucepan)
Method
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Make the caramel by simply heating the coconut milk, honey and salt in a small saucepan, whisking regularly and letting it thicken up to no longer have a runny consistency. Have the temp up high initially to allow the mixture to boil then turn it right down to simmer until ready. Remove from the heat and allow to cool down completely before using
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Melt the chocolate using a double boiler method
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Spoon the runny chocolate into the moulds and half fill them, ensuring the sides to the tops are coated. It can help to have had the moulds in the fridge beforehand, as the chocolate will then stay on the sides easier
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Place the moulds on a tray and into the freezer to become firm
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Remove them from the freezer and use a small spoon to place a dollop of cooled caramel sauce in the centre of each on top of the firmed chocolate
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Spoon more runny chocolate over the top to fill in the rest of the space in the moulds then return to the freezer to finish setting. Keep a couple of teaspoons or so of runny chocolate aside for putting the egg halves together. Use a silicon spatula to tidy up any chocolate spillage and drips.
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Once the rest of the chocolate has set, it's time to bring the individual halves together by gently scoring the flat parts, rubbing on the last of the runny chocolate and firmly placing the halves together to make whole eggs then allowing, once again, to set (fridge or freezer). Try to fill in any gaps along the seems by using your finger to spread the chocolate
These eggs should then be able to stay out of the fridge and can be wrapped in foil pieces from the craft store for gifts, egg hunts etc.
The caramel won't set, it'll stay gooey inside.