SunstoneFIT is North Texas's premier boutique fitness provider offering yoga, pilates, barre and High Intensity Interval Training classes in 14 studios.
We have studios in: • Addison TX • Irving TX • Southlake TX • Rockwall TX • McKinney TX • Dallas TX • Austin TX Please visit https://www.sunstonefit.com/locations-schedules for the full list of studios near your location. Do call us at (214) 764-2119 if you need help locating your nearest SunstoneFIT studio. http://www.twitter.com/sunstonefit http://www.youtube.com/sunstoneyoga
You gotta work that core.
Or sweating should be no sweat.
All the flavor of pasta but with all the punch of veggies. Give this tasty zucchini pesto recipe a try.
2 zucchini (1 per person), cucumber would be good too
Pesto (serves two)
2 small zucchini or one large
2 cups fresh basil
2 cloves garlic
2 tablespoons tahini
1/2 teaspoon himalayan salt, or to taste
Noodles: Use a spiralizer to create the ‘noodle’ effect, or you can julienne them. Both ways are great but I do highly recommend the spiralizer if you intend on making raw ‘noodles’ often. It’s really fun and easy to use.
Pesto: Cut zucchini into 1-inch chunks. Steam chunks over boiling water for about 3 minutes, or until just tender when pierced with a sharp knife. I kept mine a little stiff, I wanted this to be as raw as possible.
Place all ingredients in food processor/blender and process until finely chopped.
simple-veganista.com This creamy zucchini pesto and spiralized noodles is a simple, 5 ingredient recipe using only wholesome ingredients! A vegan pesto recipe.
Support your favorite local studio and get FREE shipping through 6/14 for orders over $45! Head over to Sunstonefit.threadless.com #LiveFitLiveWellLookGood
“Develop an ‘attitude of gratitude’. Say thank you to everyone you meet for everything they do for you.” – Brian Tracy
The perfect time to be thankful for your community.
500 classes for Kelli!!! What a milestone! The secret is to keep showing up. You are all on your way!
Our HIIT classes are a real hit. Have you tried one yet?
Wishing everyone a safe and happy Memorial Day.
This mushroom and beef bowl will only take about 30 minutes and the favor will “bowl” you over. See what we did there?
Mushroom and Beef Bowl
2 cups cooked, jasmine rice
2 tablespoons honey
1/4 cup reduced sodium tamari or soy sauce
2 teaspoons sesame oil
1 tablespoon rice wine vinegar
1/2 teaspoon crushed red-pepper flakes (optional)
1/4 teaspoon fresh grated ginger
2 tablespoons avocado oil
8 ounces cremini mushrooms, finely chopped*
3 cloves garlic, minced or grated
1/2 cup diced yellow onion
1 pound ground beef
1/4 cup chopped cilantro
1/4 cup chopped cashews
Cucumber Carrot Salad
1 large English cucumber, spiralized or thinly sliced
2 large carrots, spiralized or thinly sliced
2 tablespoons rice wine vinegar
1 tablespoon lime juice
1/2 teaspoon lime zest
1 tablespoon honey
1 teaspoon sesame oil
salt and pepper to taste
Mushroom and Beef Bowl
In a small bowl, whisk together honey, soy sauce, sesame oil, red pepper flakes and ginger.
Heat one tablespoons of avocado oil in a large skillet over medium high heat. Add the mushrooms and saute for 2-3 minutes, to brown. Remove the mushrooms from the pan and set aside.
In the same pan, add the remaining oil along with the onion and garlic and cook until fragrant, about 2 minutes. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Add the mushrooms back to the pan and stir to combine.
Stir in the sauce and simmer until heated through, about 2 minutes.
Serve immediately, with the rice. Garnish with cilantro and cucumber and carrot salad.
Cucumber Carrot Salad
In a large bowl, whisk together the rice wine vinegar, lime juice, lime zest, honey and sesame oil. Season with salt and pepper.
Add the cucumber and carrot to the bowl and toss together.
katiecavuto.com Beef and mushrooms blend to create a simple, flavorful and nourishing Asian Beef Bowl that rivals your take-out favorites. Gluten Free | Dairy Free
School's out for summer, but you can still go to class. Get 3-months of unlimited classes at all studios for just $250!
“Never, ever underestimate the importance of having fun.” - Randy Pausch
“Like mother like daughter. Shout out to Crimson for hitting 25 classes at Monday night barre!”
We know you’ve got a lot of balls in the air but always make some time for yourself. #LiveFitLiveWell
Because it’s true.
📸: @theoilyyogi " Y'all. I can't explain the importance of having a tribe that loves and supports you. Tonight, Syd and Josh from my Thursday night crew brought me cookies to celebrate my Masters graduation! These are not just fitness classes. Sunstone FIT is truly a community, and I'm so thankful to be part of it."
We're lucky to have you! And congratulations!
“Wake up with determination, go to bed with satisfaction.” - anon
100 classes is a huge milestone! Congrats! What’s your next milestone?
Please refer to the included instructions for maximum benefit.
Quick, easy, and healthy. The top three things everyone wants in a meal.
Ingredients for 1 breakfast hash:
1 tablespoon olive oil
125g raw butternut squash, chunks
6oz medium zucchini, chunks
149g (red) bell pepper, diced
1 smoked chicken sausage, chopped
TIP: I recommend avoiding spicy flavors that may cause heartburn
2 whole eggs
1 small avocado (~146g)
sea salt & pepper to taste
Set a skillet on medium heat and add oil and butternut squash. Cook the squash for about 8 minutes or until the outside of the squash is brown and the chunks can easily be pierced with a fork.
Add zucchini and cook for an additional 2 to 3 minutes. Then toss in bell pepper and chopped chicken sausage. Cook everything together for about 5 minutes.
Make two holes in the skillet and crack 2 eggs into the holes. Cook until the clear part of the egg turns white, about 2 to 3 minutes.
Either plate the food or eat it directly out of the skillet (like a boss). Enjoy the meal with fresh avocado to boost the fat content and make the meal creamy so it’s easier to eat.
Season to taste with sea salt & pepper and garnish with cilantro and green onion.
To all the moms out there, Happy Mother’s Day. One of the best workouts there is. #LiveFitLiveWell
“Today’s accomplishments were yesterday’s impossibilities.” – Robert H. Schuller
You’ve got this.
Listen to social media posts instead. We’ve got you.
ave you tried adding Farro to your meal plan? Farro has protein, fiber and tons of nutrients. It’s also tasty. Try it today with this curried sweet potato dish.
3 tablespoons olive oil
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 large sweet potatoes, peeled and cut into bite-sized pieces
For the Spinach
1 slice bacon, cut into small pieces
1 clove garlic, finely minced
Pinch red pepper flakes
Pinch of salt
4 cups fresh baby spinach
For the Bowls
2 cups cooked farro
4 poached eggs
Salt and pepper
Preheat oven to 425°F. In a medium-sized mixing bowl, whisk together the olive oil, curry powder, garlic powder, and salt. Add in the sweet potatoes and toss to coat.
Spread the sweet potatoes out in one layer on a baking sheet. Bake in preheated oven for 15-20 minutes, or until they are tender and golden brown.
Meanwhile, prepare the spinach by cooking the bacon in a large skillet over medium-high heat. Once the bacon has released some of the fat, add in the garlic and red pepper flakes. Cook until the bacon is crisp and the garlic is tender.
Add in the spinach and salt, and then toss to coat in the bacon grease. Sauté until the spinach is wilted.
To assemble the bowls, place the sweet potatoes and spinach on top of a bed of the farro. Then top with two runny poached eggs. Top with freshly cracked pepper and salt.
“There are no limits to what you can accomplish, except the limits you place on your own thinking.” – Brian Tracy
Let’s accomplish it together.
Sara just earned her 10 class wristband! Keep up the good work, Sara! You guys too!
Take some time to work on yourself. You deserve it.
Looking to take your salad game up a notch and keep it super health? Sure you are. Meet this Kale, Sweet Potato and BBQ Tempeh Salad Bowl. Tempeh is protein rich and is an excellent source for dairy-free calcium.
3 cups peeled and cubed sweet potato (about 2 medium)
½ red onion, cut into ½-inch thick slices
3 Tbsp. extra-virgin olive oil, divided
½ tsp. kosher salt, divided
½ tsp. freshly ground black pepper, divided
1 (8-oz.) block tempeh, cut evenly into cubes
4 Tbsp. store-bought (or homemade) BBQ sauce
1 bunch green kale, stemmed and roughly chopped
**Sunflower Seed Ranch**
⅓ cup organic unsalted sunflower seeds
2 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
½ tsp. onion powder
1 tsp. garlic powder
½ tsp. each kosher salt and freshly ground black pepper
½ cup filtered water
1 Tbsp. finely chopped fresh dill
2 tsp. finely chopped fresh chives
Sunflower seeds in a bowl and cover with hot water; let soak for 30 min.
Preheat oven to 400°F. Spread sweet potato on a large rimmed baking sheet and toss with 1 Tbsp. of the oil; bake for 15 mins.
Remove pan from oven, toss sweet potatoes and push to one side. Add red onion to center of pan, and cubed tempeh to opposite end of pan. Toss each with 1 Tbsp. of remaining olive oil. Season red onion with remaining ¼ tsp. salt and black pepper; place back in the oven and bake for 15 mins.
Remove pan from oven and toss sweet potato and red onion. Brush tempeh with 2 Tbsp. of the BBQ sauce, gently tossing to coat all sides. Place back in the oven for another 15 mins. Remove pan from oven and brush tempeh with remaining 2 Tbsp. BBQ sauce.
Drain sunflower seeds and transfer to a high speed blender. Add remaining Sunflower Seed Ranch ingredients with the exception of dill and chives.
Place kale in a large bowl and add 1/3 of the dressing divide kale evenly into each of 3 bowls, and top with roasted sweet potato, red onion, and BBQ tempeh.
dishingouthealth.com BBQ tempeh bowls with sunflower seed ranch come together on one sheet pan for streamlined weeknight cooking. Vegan-friendly yet omnivore-approved.
Even Michael Phelps is doing the lion's breath technique to help calm down and focus. Read more about it here: https://www.businessinsider.com.au/michael-phelps-breathing-technique-for-mental-health-relaxation-2019-4?r=US&IR=T
businessinsider.com.au Breathe in, and breathe out.
"Coming together is a beginning. Keeping together is progress. Working together is success." -Henry Ford
It’s the community that makes Sunstone such an amazing place to be.
Pam and Lihn at 75 and 100 classes. Yes, that definitely deserves a high-five!
Then share your sweaty selfie and tag us! #LiveFitLiveWell
Ready for a healthy meal you can prep and cook in about 30 mins? Give this Pistachio Crusted Sheet Pan Salmon with Roasted Asparagus and Lemon a try. Salmon is great for heart health and a great source of omega-3 fatty acids. And top off that salmon with pistachios that are an excellent source of protein, antioxidants, and fiber. Healthy and easy.
1/2 cup unsalted shelled pistachios,
1 cup fresh parsley, leaves only
1 clove garlic, smashed
1 lemon, zested
Kosher salt and freshly ground black pepper, To Taste
4 tablespoons LouAna Liquid Coconut Oil, divided
4 ( 6 ounce ) skinless wild salmon filets
2 bunches asparagus, tough woody ends discarded
2 lemons, sliced
Preheat the oven to 425˚F. Add pistachios, parsley, garlic, lemon zest and a pinch of salt and pepper to the bowl of a food processor. Pulse the pistachio mix 10-12 times, or until coarsely chopped. With the machine running, drizzle in 3 tablespoons of LouAna Liquid Coconut Oil until the mixture is finely chopped.
Place the salmon, asparagus and lemon on a sheet pan and season generously with salt and pepper. Drizzle with the remaining tablespoon of LouAna Liquid Coconut Oil and toss until the salmon, asparagus and lemon are well coated.
Divide the pistachio mixture among the 4 salmon filets; pressing down on the topping to make sure it adheres to the fish.
Place the sheet pan in the oven and bake for 15 minutes, or until the asparagus is tender and salmon is cooked through.
thefeedfeed.com This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it
Keep on top of your class schedule right from our app! It’s available in the App Store and Google Play. Download it today!
“We all have dreams. But in order to make dreams come into reality, it takes an awful lot of determination, dedication, self-discipline, and effort.” - Jesse Owens
Just keep coming to class and we’ll help you get there.
Pinky is now in the elite 500 classes club. Way to go! The next 500 are easy. ;)
The Easter Bunny made it to class and he worked all night. #LiveFitLiveWell
Feel good and get to class.
Try a new take on the turkey burger with this Turkey Burger Bruschetta. Lean protein turkey is always a winner and now with some lycopene power of the tomatoes, this open-faced burger is packed with goodness.
1 pound lean ground turkey
1 tablespoon fresh basil, chopped
2 teaspoons worcestershire
2 teaspoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
Tomato Basil Salad
2 1/2 cups grape tomatoes, quartered
1/4 cup fresh basil, chopped
1 tablespoon balsamic vinegar
1 clove garlic, minced
2 teaspoons extra virgin olive oil
1/4-1/2 teaspoon kosher salt
Black pepper to taste
3/4 cup balsamic vinegar
2-3 teaspoon granulated sugar
French bread, sliced
Olive oil for brushing on the bread
Parmesan cheese, grated
Get Ingredients Powered by Chicory
To Make the Tomato Basil Salad
Heat the 2 teaspoons of extra virgin olive oil in a small saucepan over medium heat.
When the oil is heated add in the clove of minced garlic and cook it just until it starts to turn golden, about 30 seconds to 1 minute, careful not to burn it.
Pour the garlic oil mixture into a large bowl.
Add the quartered grape tomatoes, basil, balsamic vinegar, salt, and pepper to the garlic oil mixture and toss together.
Set aside or cover and refrigerate until ready to use.
In a small saucepan over medium heat add the balsamic vinegar and sugar.
Bring to a boil, then turn the heat down to low and let it simmer for about 10 minutes or until it has reduced to 1/4 cup.
In a large bowl combine all of the ingredients for the turkey burgers with your hands, careful not to overwork the meat.
Heat your grill to high heat and spray the grates with cooking spray or brush with oil to keep the burgers from sticking.
Grill the burgers on each side for about 3-4 minutes or until they are no longer pink inside.
reciperunner.com Turkey Bruschetta Burgers. Juicy turkey burgers served on toasted french bread with parmesan cheese and topped with fresh tomato basil salad!
Do you want a cool Sunstone shirt with vintage ray? Of course you do! Support your favorite local fitness studio and get yourself a cool shirt/hoodie from SunstoneFIT.threadless.com. And there’s FREE shipping until 5/4 using the code FREESHIP419. #LiveFitLiveWell
“It is good people who make good places.”
- Anna Sewell
Thank you all for being a part of this amazing Sunstone community..
Give Sherry a high-five-hundred! 500 classes is amazing! We are so proud to have Sherry as part of our amazing community.
Take a moment today and just breathe. #LiveFitLiveWell
|Monday||05:00 - 21:30|
|Tuesday||05:00 - 21:30|
|Wednesday||05:00 - 21:30|
|Thursday||05:00 - 21:30|
|Friday||05:00 - 21:30|
|Saturday||07:30 - 18:30|
|Sunday||07:30 - 18:30|