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Stretch, Rest and Recovery: SR&R




Are stretching, rest and recovery overrated? No way. All three of these activities are critical for enhanced overall health. By practicing SR&R, the muscles are able to repair themselves, the central nervous system regenerates, and the body is enabled to prep for its next training load leading to improved performance.


At least one day a week, take some time to relax. Drink plenty of water, foam roll, go for a light walk, or simply do nothing! We created BOOST X RELEASE to support you on days of rest.

Keep shining, smiling, and lets move🧡



MYOBOOST x RELEASE is here!


What is this new class? First, we move on the rebounder to warm the muscles, stimulate the lymphatic system and detoxify the body. Then we flow into 35 min of deep stretching to release toxins and ease achy muscles. We finish with meditation to leave you feeling refreshed, rejuvenated and re-centered!




 


10 MORE DAYS OF SUMMER SAVINGS!





Schools out for summer ☀️ 🏖


You deserve to enjoy it too, because a little bit of summer is what the whole year is about!

Enjoy 15% off all class packages of 5, 10 or 20 classes until July 31st.







 

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


 

Sweet Tooth, but Make it Healthy!


GLUTEN FREE TAHINI CHOCOLATE CHUNK COOKIES

Prep Time: 10 min | Cook Time: 10 min | Yields: 12 cookies



  • 1/2 cup tahini

  • 1/3 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 cup old fashioned oats

  • 3 tablespoons almond flour

  • 4 oz dark chocolate, chopped

  • 3 dates, chopped


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

  2. In a large mixing bowl, mix the tahini, maple syrup and vanilla extract together until combined.

  3. Add in the oats, almond flour, salt, cinnamon, dates and chocolate and mix until everything comes together. The batter might still be a little runny. As it sits it will thicken up, so don’t worry! But if your batter is super super runny, add one more tablespoon of almond flour. And if it is too thick, add in a tablespoon of tahini. Let the batter sit for 10 minutes to thicken.

  4. Using a cookie scoop, scoop out the batter onto the lined baking sheet. Flatten the cookies slightly with your palm. Bake for 10-12 minutes or until the edges are golden brown. The middle of the cookies should still be pretty raw (they’re vegan!). Do NOT over bake, you want them to be chewy and gooey in the middle.


 

Instructor Spotlight



LINDSAY AUSTIN

🤤 Favorite Snack: Guacamole with extra big chunks of avocado 🥑 🎧 Pump Up Song: Still Not A Player: by Big Pun ft. Joe 🧘🏽‍♀️ Favorite Move: Bridge, as it opens your heart ️❤️ and hips 😉


📲 Follow Lindsay on Instagram! @ljaustin007


 

*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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