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Hours of Operation

  • Mondays:

    • 4:00 pm - 9:00 pm

  • Tuesdays:​

    • 9:00 am - 1:30 pm​

    • 5:30 pm - 9:00 pm

  • Wednesdays:​

    • 9:00 am - 1:30 pm​

    • 4:00 pm - 9:00 pm

  • Thursdays:​

    • 9:00 am - 1:30 pm​

    • 5:30 pm - 9:00 pm

  • Fridays:​

    • 9:00 am - 1:30 pm​

  • Saturdays:​

    • 9:00 am - 1:30 pm​

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Monday

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No AM classes

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Be sure to check out our Afternoon and Evening sessions.

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4:30pm-5:30pm

AG Aerial Yoga

w/ Kelly

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6:00PM-7:30PM

AG FUNdamentals

w/ Kelly

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8:00PM-9:00pm

AG Suspension Fitness

w/ Kelly

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Healthy Dessert/Snack Recipes

Pick-Me-Up Chia Seed Pudding

Ingredients for Rice Pudding Verion:

  • 1/2 cup Brown Rice / Quioa

  • 4 Cups of almond milk or milk substitute

  • 2 tsp. Vanilla Extract

  • 1 tsp. Cinnamon

  • Dash of Nutmeg

  • 1/4 Cup of pure maple syrup or agave

  • Top with your faves ~ Strawberries, blueberries, coconut shavings, cacao nibs!

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Directions for Rice Pudding:

  1. Preheat the oven to 275 F.

  2. Mix all ingredients in a bowl and place in a 1 1/2 quart lightly oiled ovenproof dish. Bake, covered, for 3 hours, or until the pudding sets.

  3. Can be served warm or can be served cold. Add toppings before serving and enjoy!

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Pick-Me-Up Chia Seed Pudding
Vegan-Coconut-Rice-Pudding3.jpg

Ingredients for Chia Seed Pudding Version:

  • 1/2 cup of coconut milk

  • From a carton, OR you can use all almond milk

  • 1/2 cup of unsweetened almond milk

  • 1/4 cup whole chia seeds (can substitute chia seeds with brown rice to make a rice pudding)

  • 1 Tbsp. of pure maple syrup or agave

  • Top with your faves ~ blueberries, coconut shavings, cacao nibs!

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Direction for Chia Seed Versions:

  1. Add coconut milk, almond milk, and maple syrup to a large bowl and then, stir in chia seeds.

  2. Whisk together and allow to sit for 3 minutes. Whisk it again before covering and placing in the fridge for an hour or overnight.

  3. Add toppings before serving and enjoy!

Yield: 3 Servings
Greek Yogurt
Bark

Ingredients:

  • 1 1/2 cups plain Greek yogurt

  • 3 tbs maple syrup

  • 1/2 cup Quaker® Real Medleys SuperGrains Blueberry Pecan Granola

  • 1/2 cup blueberries

  • 3 to 4 strawberries, sliced

Directions: 

  1. Line a baking sheet with parchment paper and set aside.

  2. Mix Greek yogurt and syrup in a bowl until combined. Pour onto prepared baking sheet and spread into a thin layer. Top with Real Medleys Super Grains Blueberry Pecan Granola, blueberries, and strawberries.

  3. Cover the baking sheet with a piece of aluminum foil. Place in the freezer for two hours, or overnight, until the bark is fully frozen. Slice into desired squares. Serve immediately and keep stored in the freezer in an airtight container or bag.

Greek Yogurt Bark
Yield:6 Servings

Notes

  • If you find the bark to be too cold to eat, pull the bark out of the freezer a few minutes before you decide to serve it. The bark will soften and warm up quickly. Just be careful not to leave it out too long or the yogurt will become too soft again and not hold its shape.

Raspberry Toast

Ingredients:

  • 1 slice Ezekiel or gluten-free bread

  • 1 Tbsp. coconut or almond yogurt

  • 1/4 cup raspberries

  • 1 tsp. honey

  • 1 Tbsp. unsweetened coconut flakes

Directions:

  1. Toast the bread.

  2. Combine all ingredients on the toast.

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Raspberry Toast
Yield: 1 Serving
Raspberry Almond Crumble

Directions: 

  1. To make the collagen filling, place dates in a bowl and cover with water to soften. Add berries and water to a medium pan on medium-high heat. Smash berries gently to break them down. Drain water from dates and combine with berry mixture. Lower heat and add vanilla and chia seeds; stir. Remove from heat and add Tone It Up Collagen and mix. Transfer jam to a bowl and let cool in the fridge while prepping crust. You can also prep in advance!

  2. Pre-heat oven to 350 degrees. Line an 8×8 pan with parchment paper. Place all crust ingredients in a food processor. Mix completely until dough is formed.

  3. Evenly press dough into the pan. Bake for 15 minutes. Let cool.

  4. To make crumble, place all ingredients in a food processor and mix until a sticky crumble is formed.

  5. Spread 1 cup of jam over the crust. Save the rest of the jam for later (it’s amazing on Ezekiel toast)! Evenly spread crumble over jam.

  6. Bake for 20 minutes or until crumble looks toasted and golden.

  7. Let cool completely before cutting. Cut into even squares and enjoy!

Raspberry Almond Crumble
Yield: Makes 12 squares, A Serving is 1 Square