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
Chocolate Mud Cake
A perfect cake to bake for someone's birthday or other special occasions.
Rich, filling, chocolaty, delicious and nutritious!
Ingredients
Cake
1 cup blanched almond meal
1 cup green banana flour
3/4 cup pure organic cocoa powder
1 tsp pure vanilla
1/2 cup coconut sugar (swap for up to 3/4 cup raw honey if you prefer)
1 tsp bicarb soda (aluminium-free)
1 tsp baking powder (gluten and rice-free)
1 cup pumpkin puree (peeled pumpkin pieces, boiled or steamed, drained then mashed fine)
3/4 cup liquefied coconut oil (refined, not raw)
1/2 cup pure coconut cream
3 large or 4 small eggs
Decoration
1 small punnet fresh strawberries
1 tbsp cacao nibs
2 tbsp coconut oil
1 tbsp pure organic cocoa powder
2 tsp raw honey
Handy items to have
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2 mixing bowls
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sifter/sieve
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measuring utensils
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small round cake tin
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small saucepan
Method
Cake
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Pre-heat oven to 180 degrees Celsius
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Sift the flours, cocoa, bicarb soda and baking powder into a large mixing bowl
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Add remaining dry ingredients and stir
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In a separate bowl add all wet ingredients and whisk to combine
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Pour wet ingredients into bowl of dry ingredients and stir with a wooden spoon until well combined
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Transfer mixture to a round non-stick or paper-lined cake tin and place in the oven turning the timer to 20 minutes to check on the progress
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Test the readiness by inserting a wooden skewer into the centre of the cake to the bottom then pulling it out. If it comes out with a lot of wet mixture on it then the cake needs to cook longer. Keep in mind it's a moist cake, you will end up with some cake mixture on the skewer. You don't want it to be too wet (i.e. raw) though
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When the cake is cooked properly, remove it from the oven, carefully turn it onto a wire cooling rack and allow it to cool down completely
Decoration
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In a saucepan on the stove on very low temperature add coconut oil, cocoa and honey and stir until well combined and no lumps remain, then remove from the stove
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While allowing the chocolate mixture to cool down slightly, prepare the other topping ingredients by slicing the strawberries in half, leaving the green tops on if you wish, placing the strawberries around the outside edge of the top of the cake (as pictured) then drizzle the chocolate mixture over, using a spoon. If some chocolate drips down the sides that's okay, it's a nice effect!
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Sprinkle the cacao nibs over the surface as you wish then your cake is complete and ready to serve for a special birthday celebration!