Feast on a healthy harvest bowl this season with all of your favorite fall flavors.
FOR THE DRESSING
1/4 c. apple cider
1/4 c. apple cider vinegar
2/3 c. olive oil
1/2 shallot, minced
1 tbsp. Dijon mustard
1 tsp. honey
Freshly ground black pepper
FOR THE BOWLS
1 lb. Brussels sprouts, trimmed and halved
1 red onion, sliced
2 sweet potatoes, cut into small cubes
2 tbsp. olive oil, divided
1 tsp. dried thyme
Freshly ground black pepper
3 c. sliced grilled chicken
2 c. finely sliced kale
1/2 c. dried cranberries
1/2 c. sliced almonds
1/4 c. shaved Parmesan
3 c. cooked brown rice
Preheat oven to 425. On a large, parchment lined baking sheet, mix Brussels sprouts, sweet potato and red onion with 1 tbsp olive oil. Season with salt and pepper and thyme. Bake until vegetables are tender, 25-30 minutes.
Meanwhile, make the vinaigrette. In a large bowl, whisk cider, vinegar, olive oil, shallot, mustard and honey until smooth and combined. Season with salt and pepper.
In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c prepared dressing to the salad and toss.
Assemble bowls: top 1 cup rice with 1 cup roasted vegetables, 1/2 cup salad, and 1 cup chicken. Top with a drizzle of dressing and serve.
HIITting the ropes today! ❤️ working out @sunstoneatc. The instructors are so knowledgeable, make class fun, and know just how to push you to do your very best. If HIIT class isn’t for you, find some other form of movement that you love. Your body will thank you for it. #exercise#move#hiit#sunstonefit#choosehealthy#takecareofyourself
Ready to try the super-easy vegan slow cooker curry lentils? With fall flavors and anti-inflammatory turmeric? We thought so.
2 cups brown lentils, picked over and rinsed
1 medium onion, finely chopped
2 garlic cloves, minced
1 carrot, peeled and finely diced
1 medium potato, peeled and finely diced
2 tablespoons, sweet chili powder
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon ground coriander
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
3 cups vegetable broth
1 (14 oz) can full-fat coconut milk
Place all ingredients (except for the coconut milk) in the slow cooker. Stir to combine.
Close with lid and cook on high for 4 hours or low for 7 to hours. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
Stir in the coconut milk, take a taste, and adjust seasoning as needed.
Serve over white rice sprinkled with chopped fresh cilantro.
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If you still look cute after a workout, you didn’t train hard enough. Hence, that messy bun. It’s so great to be back at @sunstonefit - This time I’m back as a Brand Ambassador!! 🏆My first class was Pilates with @mind.artist77 and it was LEGIT. Adore your core 💕👊🏽🔥 (two piece set: @oldnavy)I
#regram @mariadaniellevenegas Congratulations to my gorgeous mother for accomplishing her 1,000 class goal! She and her dedicated group of workout buddies show up at 5am, 6 days a week to conquer High Intensity Interval Training. No sweat. Consistency counts! Fear no evil. See no evil.”
Look at our cute new SunstoneFIT tank tops! If you want one, hurry because they're selling fast!!! Right now we're giving a 15% discount for our 15 Year Anniversary! 👀💞🎉 #SunstoneFIT#fallintofitness#happy15years
This is a real treat! Lucinda will guide us through 60 minutes of total relaxation. This can be a great retreat from your hectic schedule by giving us an opportunity to stop, slow down, and be observant and introspective. Free for all members. #SunstoneFIT#fallintofitness#treatyourself 💝
Got to teach some lovely ladies this morning at ONE for their Revive conference then got to celebrate @bhindthasmile on her 1000rh class achievement! Now I get to go teach some more! Awesome day so far and the Allen Americans game tonight! Stoked!!! #theyoga#friends#sunstonefit#family
#regram @amber_evans1 “Here’s to 75 classes with Sunstone. For some, 75 classes might not be a big deal. For me, this means pushing myself to accomplish my fitness and health goals while juggling two little kids, a husband, two jobs, and studying to develop my craft. I’m so grateful for all the wonderful support and community I have found @sunstoneatc @sunstonefit” It is a big deal! Well done!
Trick or treat, smell my feet!!! It’s Halloween on Tuesday and we can’t wait to see your costumes! We will be giving prizes every class for the best costume! Bring it!! #costumecontest#halloween#sunstonefit
“Jordan Metzl, MD, is serious about high-intensity interval training. So much so that HIIT is becoming his go-to Rx. Here are his 5 surprising myth-busting facts about High Intensity Interval Training (via WellandGood)
1. HIIT is no more dangerous than less intense forms of exercise
2. HIIT has many research-backed benefits beyond burning fat
3. HIIT can improve your athletic performance elsewhere
4. Ten minutes of HIIT really does make a difference
5. HIIT sounds like torture, but people actually find it fun https://www.wellandgood.com/good-sweat/high-intensity-interval-training-jordan-metzl/ #SunstoneFit#LiveWellLiveFit
How many wristbands are in this jar??? It's Student Appreciation Day at Flower Mound SunstoneFIT! We love our friends here at the studio and want to celebrate YOU! Show up to class and to be entered for one of these awesome prizes. Each class will have a lucky winner! ❤🎉😃 #fallintofitness#SunstoneFIT#weloveyou
We’re celebrating Sunstone’s 15th birthday by recognizing the students who got us here! (YOU!) Take class with us this week only (10/14-10/21) get registered for a gift basket worth up to $700! Swing by the front desk for more details. 🙏🏼💕🕉🎉
Don’t skip breakfast on busy mornings. Make these grain-free spinach muffins on the weekend and you’ve got healthy breakfasts for the week all ready to go!
1 Tbsp extra-virgin olive oil
8 oz. package spinach, sautéed
3 green onions, chopped and sautéed
1 jalapeno, chopped
1 cup plain Greek yogurt
1 tsp baking soda
4 Tbsp almond flour
1/4 tsp turmeric
1/4 tsp black pepper
1 cup feta cheese
1/2 cup mix of Italian cheese (romano, parmesan, mozzarella)
4 eggs, beaten
1 Tbsp ghee
1. Preheat oven to 430°F.
2. In a large skillet, heat olive oil over medium heat and sauté spinach, green onions, and jalapeño for three minutes.
3. In a large mixing bowl, mix the yogurt with baking soda.
4. Measure out the rest of the ingredients and add to the bowl with yogurt and baking soda. Stir well but don’t over mix. It is important the batter stays a little clunky and the muffins will turn out fluffier.
5. Combine the batter evenly between nine greased muffin cups.
6. Bake at 430°F for 20 to 22 minutes, timing will differ with each oven. Serve with sliced tomatoes.