Sunstone FIT

Sunstone FIT

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New website is great. Just signed up for classes next week. can't wait.
Decided to join a class in my backyard. Thank you, SunstoneFit, for finding a way to keep classes going during these crazy times.
I continue to do 5 classes every week. This week so far I have to thank Dane, Christi, and Amber. Again thanks ladies for helping me continue my practice. Lolly
Great Power Flow class Lauren.
Question: I'm attending saved stream classes. Is there a way that we can get credit for this? (It's entirely possible that y'all sent something & I didn't see it.)
My family member just had first class. I also kicked dog jumping into plank! Thanks for having the videos available!!
Can you please stream/record Yoga Calm....definitely need that at this time. Thank you so much for what you're doing.
Thank you all for the streaming videos. Keeping me fit, but also great to see so many of you and feel connected. THANK YOU
so proud of my yoga studio putting your classes on line. I miss the heat but loved seeing everyones faces today! We are so lucky to have you all and I'm very thankful for my membership!!!!
So grateful for the generous donation Sunstone FIT made to our upcoming charity gala, Prospère!
Is your webpage down?
New friend from Prestonwood Place in Addison. Welcome to Southlake Village! #TourDeSunstone Sunstone FIT

**Voted Best in Dallas since 2013** We offer Yoga, Hot Yoga, Flow Yoga, Barre, Pilates and High Intensity Interval Training classes in every studio! First Class FREE when you register https://www.sunstoneFIT.com/get-started #LiveFitLiveWell

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

It’s good to be back but there’s a few things to remember:

1) Enter the room one at a time, keeping distance between each other.

2) Fill the room front to back, sides to middle. This will keep students from crossing paths when entering the room.

3) Face coverings must be worn at the studio. You may remove your mask once you are on your mat. Masks should be placed in a hand towel during the class and replaced once class is over.

4) Mats are prearranged in the room. At this time, we are not allowing for personal mats or yoga towels in the room. You may bring a personal hand towel to cover your mask during class.

#LiveFitLiveWell

Make it a fish Friday or salmon Saturday works too. Something light and healthy is great any day.

INGREDIENTS

2 tablespoons avocado oil, divided
1 (6-ounce) fillet salmon, patted dry
11/2 cups mixed greens
1/4 cup snap peas
1/4 cucumber, sliced
1 lemon, halved
A small handful thinly sliced red onion
A small handful herbs, such as dill, parsley and tarragon
Bagel spice, To Taste
Flake sea salt, To Taste
METHOD

STEP 1
Heat 1 tablespoon avocado oil in a skillet or sauté pan over medium-high. Place salmon in center of the pan and add a squeeze of lemon juice. Cook 4-6 minutes until seared and golden. Reduce heat to medium, flip, and continue cooking 2-3 minutes, or until reaches desired doneness.

STEP 2
Add vegetables, herbs and greens to a small bowl. Toss with remaining avocado oil, bagel spice, and a squeeze of lemon juice. Top with cooked salmon and flaky salt.

https://thefeedfeed.com/hannah.guthman/lemon-herb-seared-salmon

#LiveFitLiveWell

Do it for yourself. #LiveFitLiveWell

Unlimited classes for only $24.99 for a whole month! In-studio and on demand classes! Become a part of the Sunstone community today.

Jake hit 100 classes. Awesome! Keep up the good work! #LiveFitLiveWell

“Nobody who ever gave his best regretted it.” – George Halas

#LiveFitLiveWell

Most of our safety precautions are visible, the masks, the strict cleaning regime and no contact check ins. But have you noticed our air cleaning system , We use HVAC airocide to clean the air in the room.

Our HVAC systems have aggressive fresh air capabilities and additionally, our rooms will get a complete turning over of the air through our exhausting capabilities between classes.

We run NASA grade air purifiers that completely mineralize (turn organics into carbon dioxide and water vapor) airborne bacteria, mold, fungi, mycotoxins, viruses, allergens, VOCs, and odors. These systems run 24/7.

If you are interested in our air purification you can learn more at Airocide.com We run their commercial units in our studios but they have residential units and we recommend them.

Sweet Potato Pad Thai might be the perfect healthy dish with a nice kick of spice. Sweet potatoes are high in fiber and rich in the powerful antioxidant vitamin A.
Ingredients 4 servings
3 tablespoons rice vinegar
1½ tablespoons fish sauce
1 tablespoon honey
2 teaspoons chile-garlic sauce
1 teaspoon peanut oil plus ¼ cup, divided
4 large eggs, beaten
2 12-ounce packages sweet potato "noodles" (11 cups), long strands cut into 2 or 3 pieces
1 medium red bell pepper, thinly sliced
1 bunch scallions, sliced into 1-inch pieces
3 large cloves garlic, minced
3 cups bean sprouts
¼ cup unsalted roasted peanuts, chopped
⅓ cup chopped fresh cilantro
4 lime wedges

Preparation
Combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove. Heat a large wok or skillet over high heat until hot. Swirl in 1 teaspoon oil. Add eggs and cook, without stirring, until set on the bottom, 30 to 45 seconds. Flip over and cook until completely set, about 30 seconds more. Transfer to a cutting board and slice or chop. Swirl the remaining ¼ cup oil into the wok (or skillet). Add sweet potato noodles, bell pepper, scallions and garlic; cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add bean sprouts, the reserved sauce and the cooked egg; toss until heated through, 1 to 2 minutes. Serve, garnished with peanuts, cilantro and lime wedges.

http://www.eatingwell.com/recipe/266651/sweet-potato-pad-thai/

Share in the comments! #LiveFitLiveWell

Unlimited classes for only $24.99 for a whole month! In-studio and on demand classes! Become a part of the Sunstone community today.
https://www.sunstonefit.com/trial-month #LiveFitLiveWell

Congrats to Mauritiana and Michelle earned their 100 and 50 class wristbands. Keeping up the good work and consistency even now. Great job! #LiveFitLiveWell

Wishing everyone a safe Memorial Day.

All smiles to be back. #LiveFitLiveWell

Make your brunch bright. These Turkish Style Eggs With Spicy Chili Oil are a great way to start your day.

INGREDIENTS

1 cup plain yogurt
1/2 red onion, chopped
1 tomato, chopped
4 eggs
handful fresh cilantro
edible flowers (optional), for garnish
For the Chili Oil:
1/2 cup Extra Virgin Olive Oil
1 tbsp Red Pepper Flakes
METHOD

STEP 1
Poach the eggs: bring several inches of water to a boil in a shallow pot and give it a swirl to form a whirlpool. Slowly tip in each egg, reduce the heat to medium and cook for 3 mins, or until the whites have cooked. Carefully remove with a slotted spoon and set aside.

STEP 2
Add yogurt to a bowl and mix to loosen the consistency. Add poached eggs to the center and top with tomato, onion and salt & pepper. Drizzle chili oil on top, then garnish with cilantro and edible flowers.

https://thefeedfeed.com/rachelgurjar/turkish-style-eggs-with-spicy-chili-oil

You’re worth the effort. #LiveFitLiveWell

Unlimited classes for only $24.99 for a whole month! In-studio and on demand classes! Become a part of the Sunstone community today.
https://www.sunstonefit.com/trial-month #LiveFitLiveWell

Lauren Lee earned her 1,000 class water bottle. That’s commitment! Great work! #LiveFitLiveWell

“Determination gives you the resolve to keep going in spite of the roadblocks that lay before you.” - Denis Waitley

#LiveFitLiveWell

Ready? #LiveFitLiveWell

There’s never been a better time for comfort food. Whip yourself up some healthy minestrone soup.

Ingredients

1 pound sausage
3 large carrots, diced
2 stalks celery, diced
1/2 large yellow onion, diced
3 large cloves garlic, minced
3/4 teaspoon salt
Pinch of pepper
1/4 teaspoon dried oregano
3/4 teaspoon fresh thyme, chopped
4 sprigs fresh thyme
2 bay leaves
2 (14.5 ounce) cans Muir Glen Diced Tomatoes
6 cups chicken broth
11/2 cups orzo, cooked to package directions
2 handfuls of chopped kale
1 can cannellini beans
Parmesan cheese, for serving
Crusty bread, for serving

Directions

STEP 1
Cook the sausage in a large dutch oven over medium heat until completely cooked through, then set aside. Don't drain the fat.

STEP 2
Add the carrots, onion, and celery to the soup pot with the salt, pepper, oregano, and thyme (not the sprigs) and sauté over medium heat and sauté for 4 minutes. Add the garlic, and continue sautéing everything for 3 more minutes, until things are beginning to get soft (the onion will be soft, the carrots and celery will be just starting to soften).

STEP 3
Add the diced tomatoes, broth, cooked sausage, fresh thyme sprigs, and bay leaves. Stir to combine. Bring the soup to a boil then reduce the heat to medium low and let it simmer with the lid on, but vented so steam can escape, for 25-35 minutes. While the soup simmers, cook your orzo.

STEP 4
Check the carrots and celery to make sure they're soft - the soup is done once they're soft! Discard the bay leaves and thyme sprigs. Stir in the chopped kale, cannellini beans, and drained orzo. Taste and add extra seasoning if desired.

STEP 5
Enjoy immediately with a sprinkle of parmesan! Store leftovers in an airtight container in the fridge for up to 1 week.

HTTPS://THEFEEDFEED.COM/BLUEBOWLRECIPES

#LiveFitLiveWell

Now more than ever. #LiveFitLiveWell

Our webinars are filling up quick!!! Sign up soon if you want to hear about the changes we are making for the re-open. See you on the mat!!

[05/11/20]   We have been prepping the studios! It’s almost time to open the doors! See y’all on the 18th!

We 👏🏻 are 👏🏻 so 👏🏻 excited👏🏻!
.
We know you’ve been waiting patiently, and so have we!
.
It’s time to reveal something BIG!!! Swipe to find out what it is!
.
#itshappening #sunstonefit #fitfam #community

Remember that mat placement is important. The puppy needs to be able to get comfortable. 📸: @gnd7 #LiveFitLiveWell

How many tail wag reps do you like to do? 📸: @lil_miss_les #LiveFitLiveWell

“Perhaps we'll never know how far the path can go, how much a human being can truly achieve until we realize that the ultimate reward is not a gold medal but the path itself.” - George Leonard
Stay on the path.
#LiveFitLiveWell

Are you dog tired after your workout? 📸: @the_professor_G #LiveFitLiveWell

Give this one skillet Salmon With Fennel, Sun Dried Tomatoes And Olives recipe a try.

INGREDIENTS

4 (4 ounce) skin-on salmon fillets
1 tablespoon extra-virgin olive oil
Kosher salt, to taste
Black peppercorns, freshly ground to taste
2 tablespoons unsalted butter
1 medium shallot, minced
1/2 medium bulb fennel, bulb chopped, and fronds reserved
5 large cloves garlic, minced
1 tablespoon fresh chopped oregano
1 lemon, zested and juiced
1/2 cup heavy cream
1/4 cup vegetable stock
1/4 cup sun dried tomatoes, chopped
1/4 cup castelvetrano olives, pitted
1/2 cup chicken stock, or white wine
METHOD

STEP 1
Heat oil in a large cast iron over medium high heat. Pat salmon fillets dry and season with salt and pepper on both sides. Add, skin side down, to pan and sear until golden brown and crispy, about 3 minutes per side. Remove fillets and set aside.

STEP 2
Reduce heat to medium and add butter. Add shallot and fennel bulb and cook until fennel is softened, about 5 minutes. Add garlic and oregano and cook until fragrant, about 2 minutes. Add lemon juice and zest, and deglaze the pan with chicken stock, scraping up any brown bits on the pan. Bring to a simmer and let reduce by a half, about 5 minutes.

STEP 3
Add cream, broth, sun dried tomatoes, and olives, and cook until thickened, about 4 minutes. Add salmon fillets back to the pan and cook until warmed through, another 2 minutes. Top with reserved fronds and serve immediately.

https://thefeedfeed.com/saratane/one-skillet-salmon-with-fennel-sun-dried-tomatoes-and-olives

#LiveFitLiveWell

Riiight? #LiveFitLiveWell

When you’re ready for Friday. #LiveFitLiveWell

When a downward dog expert is judging your work. #LiveFitLiveWell

“Wake up with determination, go to bed with satisfaction.” - anon

#LiveFitLiveWell

If your pose isn’t perfect yet keep your eyes on the screen. 📸: @jenbozeman_ #LiveFitLiveWell

If you’ve already made your own sourdough bread, here’s an easy One Sheet Pan Greek Style Baked Chicken Dinner.

Ingredients
2 pounds small waxy potatoes(peeled and halved, depending on how much your family eats)
2 tablespoons olive oil
1 teaspoon fine sea salt
2 teaspoons dried thyme
1/2 teaspoon ground paprika
1 large yellow bell pepper (cut into chunks)
1 large red bell pepper (cut into chunks)
2 large red onions (halved and then cut into large chunks)
1 pound chicken pieces (I used large chicken wings)
1 medium lemon (sliced)
3 ounces black Kalamata olives (or whatever black olives you can find)
3 pieces anchovy filets (torn (optional)
3 ounces feta cheese (crumbled)

Instructions
Preheat your oven to 430°F (220°C) (or 390°F (200°C) convection).
Place the potatoes on a deep sheet pan and toss them with 1 tablespoon olive oil, 1/2 teaspoon sea salt, 1 teaspoon dried thyme and 1/2 teaspoon ground paprika.
Add the vegetables and chicken pieces, then toss everything with the remaining seasoning. Make sure to really rub the seasoning and oil into the chicken, that way you’ll ensure tender meat and a crispy and flavourful skin. Arrange the chicken pieces on top of the vegetables and potatoes and bake in the preheated oven for 20 minutes.
Remove the tray from the oven and stick the lemon slices in between the chicken pieces. Scatter the olives and anchovy filets on top, if using, and finish baking for another 20-25 minutes until the chicken is browned and crispy and cooked through all the way.
Discard the lemon and serve immediately topped with crumbled feta cheese.

https://www.savorynothings.com/one-sheet-pan-greek-style-easy-baked-chicken-dinner/

#LiveFitLiveWell

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Location

Telephone

Address


5290 Belt Line Rd #120
Addison, TX
75001

Opening Hours

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
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