- madisononeill821
MYO’s First Birthday!
Lets Get Jiggy With It!
One whole year of moving with you at MYO Studio! In honor of our first year in business, join us as we celebrate our 1st Birthday on Sunday, October 17. Special event classes are slotted for 9, 10 and 11am. Spots are limited, so please sign up ahead of time.
In addition to equipment classes, we are excited to have some fellow 'friend-ors' joining the party to help us amp up this milestone! From 10am-1pm, enjoy sips from DH Bubbly Bar, food from Lifestyle Catering, beautiful flowers from Blooms pop-up boutique, accessories from Get Closet Rehab, decor and homewares from Lit Soy Candle Co and Dzign Studio, decompress with Whole Heart Wellness Massage and snag some retail from Straight Line Boutique and Athleta - Ross Park.
Special Note From Madison
We cherish the memories of our first year in business and toast to the bright future of this journey! MYO is nothing without its remarkable team of instructors and the greatest clients. I am eternally grateful and humbled by the time and commitment you all dedicate to the MYO family. I thank you from the bottom of my heart. 🧡
And there's more!
October 17 - 31st:
All master class packages of 5, 10 and 20 classes are 21% OFF
Select apparel is 50% OFF
$195/monthly unlimited membership - no contract necessary
Sweet Tooth, but Make it Healthy
HAPPY BIRTHDAY CAKE BATTER TRUFFLES
*Makes 9 truffles
INGREDIENTS:
1/2 cup raw cashews, soaked
1/3 cup extra virgin coconut oil, melted
2 1/2 Tbsp liquid sweetener (i used agave)
2 Tbsp non-dairy milk, warmed
pinch of real vanilla bean seeds (or a few drops vanilla extract)
pinch of pink salt
1 tsp vegan rainbow sprinkles
DIRECTIONS: 1. Soak cashews in salted water overnight, or for quick soak method, boil them in water for a few minutes. (Raw soaking works best though) 2. Add all ingredients to a blender or food processor and blend until silky smooth. Pour mixture into a small bowl. Fold in the sprinkles, leave out a few or more for coating. 3. Place mixture in the freezer until firm enough to work with. 4. Scoop small balls once the mixture is firm enough (but not too hard) and roll into balls. Place on a greased plate and place back in the freezer to fully firm. Serve chilled or slightly warmed to room temperature.
*REMINDER*
15% OFF APPRECIATION: Students, Teachers, Military & Healthcare Ask for discount in-person at the studio, no online promo code needed. Valid ID required.