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June Newsletter





BOOST is finally here!




We had so much fun with you at our Boost pop up events this past month! Now the Boost classes will have a permanent slot on the schedule. Mark your calendars! The new schedule will begin on JUNE 6th.





 


Welcome home students!




Schools out for summer ☀️ 🏖

Students enjoy 15% off all class packages of 5, 10 or 20 classes.

OR unlimited monthly packages only $155/mo (no contract necessary).

Redeem in studio with a valid student ID.







 

Stay tuned on our social channels @myo_studio412 for the next CHALLENGE!


 

Savor the Flavor!


PESTO ROASTED POTATO SALAD W/ BACON

Prep Time: 10 min | Cook Time: 30 min | Yields: 10 servings



  • 2 1/2 lbs small baby potatoes

  • 1 Tbsp olive oil

  • Sea salt and pepper

  • 6 slices nitrate free bacon (sugar free for Whole30)

  • 3 cups basil leaves OR a mix of basil and other greens

  • 1/3 cup pine nuts

  • 3 cloves garlic

  • 2 Tbsp nutritional yeast for flavor

  • 2 1/2 Tbsp fresh lemon juice

  • 6 Tbsp light olive oil or avocado oil

  • Sea salt and black pepper to taste

  • 4 eggs hardboiled

  1. Preheat your oven to 425 degrees. Toss the potatoes with olive oil, salt, and pepper and spread out on a large baking sheet.

  2. Roast in the preheated oven for 20–25 minutes or until tender, remove from oven and allow to cool on the baking sheet.

  3. Meanwhile, cook the bacon. Heat a large skillet over medium high heat and cook bacon until crisp, remove and drain on paper towels.

  4. Prepare the pesto. Add the basil and other greens, if using, the pine nuts, garlic, yeast, lemon juice, and oil to a high speed blender or food processor and pulse until not quite smooth. You can make it chunkier or smoother based on your preference.

  5. In a large bowl, toss the cooled potatoes with as much pesto as desired (the remaining can be saved for another use), then crumble the bacon and toss to coat. Slice or chop the eggs and drizzle with more pesto or olive oil, and sprinkle with sea salt and pepper. Serve at room temperature. Store leftovers covered in the refrigerator for up to 3 days. Enjoy!



 

Instructor Spotlight



LIZZY CROUSE

🤤 Favorite Snack: Chips & Salsa 🎧 Pump Up Song: Gimme! Gimme! Gimme! by ABBA 🧘🏽‍♀️ Favorite Move: Super crunch


📲 Follow Lizzy on Instagram! @sweat.with.lc


 

*REMINDER*


15% OFF APPRECIATION: Students, Teachers, Military & Healthcare

Ask for discount in-person at the studio, no online promo code needed. Valid ID required



 

Love,

The MYO Family 🧡

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