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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​

Monday

No AM classes

Be sure to check out our Afternoon and Evening sessions.

4:30pm-5:30pm

AG Aerial Yoga

w/ Kelly

6:00PM-7:30PM

AG FUNdamentals

w/ Kelly

8:00PM-9:00pm

AG Suspension Fitness

w/ Kelly

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!

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!

Chia Seed pudding.jpg
Pick-Me-Up Chia Seed Pudding

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!

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.

Raspberry toast.jpg
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

Ingredients:

Berry Collagen Filling

  • 2 cups frozen raspberries

  • 4 pitted dates

  • 2 Tbsp. chia seeds

  • 2 Tbsp. water

  • 2 scoops Tone It Up Marine Collagen

  • 1/4 tsp. vanilla extract

Crust

  • 2 cups almond flour

  • 2 scoops vanilla Tone It Up Protein

  • 2 Tbsp. coconut oil, melted

  • 1/2 Tbsp. vanilla extract

  • 2 Tbsp. water

  • 1/4 tsp. sea salt

Crumble Topping

  • 1 3.5 oz bag of Dark Chocolate Raspberry Skinny Dipped Almonds

  • 3/4 cup unsweetened shredded coconut

  • 1 Tbsp. coconut oil

  • 2 Tbsp. maple syrup

  • 1/4 tsp. vanilla

Raspberry Crumble.jpg
Healthy No-Bake
Cookie

Directions: 

  1. Line a cookie sheet with waxed paper, set aside.

  2. Combine peanut butter, honey salt and coconut oil in a saucepan and heat, stirring continuously, until melted and well-combined.

  3. Stir in vanilla and cocoa powder.

  4. Add quick-cooking oats and mix well.

  5. Add coconut and stir until completely combined.

  6. Drop 1 TBS portions of mixture onto your prepared baking sheet. Continue until you’ve used all your cookie mixture.

  7. Let cool in the refrigerator or freezer until hardened.

  8. Serve cold or frozen!

  9. Store in an airtight container in the refrigerator!

Healthy No-Bake Cookies
Yield: Makes 24 Cookies, 2 Servings

Ingredients:

  • ½ cup creamy peanut butter

  • ¼ cup honey (or maple syrup for vegan)!

  • ¼ cup coconut oil measured in solid state.

  • 2 TBS unsweetened cocoa powder

  • ¼ tsp sea salt

  • 1 tsp vanilla

  • 1 cup quick cooking oats

  • ¼ cup shredded unsweetened coconut

Healthy-No-Bake-Chocolate-Peanut-Butter-
Fudgey Paleo
Brownies

Directions: 

  1. Preheat your oven to 350 degrees F.

  2. Grease an 8x4” loaf pan or a 5" baking pan** with coconut oil, set aside.

  3. In a small bowl, mix together almond flour, cocoa powder, baking soda, baking powder and salt, set aside.

  4. In the microwave or on the stovetop gently warm almond butter and coconut oil until melted. Stir until combined.

  5. Add honey (or maple syrup), applesauce, coconut sugar, almond milk and vanilla. Stir well.

  6. Add dry ingredients to wet ingredients and stir until well combined.

  7. Gently fold in mini chocolate chips.

  8. Spread batter in your prepared 8x4” loaf pan.

  9. Bake at 350 degrees F for 10-15 minutes or until just barely set. Let cool for at least 20 minutes before cutting.

**If you only have a 9x5" loaf pan check after baking 8-10 minutes. If you bake these for 10 mintues they will be insanely gooey…almost like warm brownie batter (YUM). The longer you bake, the heartier and less gooey they become. My favorite baking time is between 11 & 12 minutes. Remember this makes a very small batch! To make more simply double the recipe and bake in an 8x8" pan!

Fudgey Paleo Brownies
Yield: 4 Servings

Ingredients:

  • ½ cup creamy almond butter or cashew butter

  • 1 TBS coconut oil melted

  • 2 TBS maple syrup (or honey

  • 2 TBS unsweetened applesauce

  • 2 TBS coconut sugar

  • 1 TBS unsweetened vanilla almond milk

  • ½ tsp pure vanilla extract

  • 3 TBS almond flour

  • 2 TBS cocoa powder

  • ½ tsp baking soda

  • ¼ tsp baking powder

  • ¼ tsp sea salt

  • ¼ cup mini chocolate chips optional

Vegan-Fudgy-Paleo-Brownies-6.jpg
Frozen Yogurt Dots

Ingredients:

  • 1/2 cup cubed ripe mango or raspberries

  • 2/3 cup 2 percent vanilla Greek yogurt

Directions: 

Special equipment: an immersion blender with a blender cup; a squeeze bottle

  1. Line a baking sheet with parchment. 

  2. Puree the mango or raspberries with an immersion blender in the blender cup until smooth. Add the yogurt and mix gently with a spoon, just to combine. 

  3. Transfer to a squeeze bottle.

  4. Squeeze thumbnail-size swirls of yogurt onto the prepared baking sheet in rows, about 50 dots in all. 

  5. Put the baking sheet in the freezer until the dots are frozen, about 2 hours and up to 24 hours. 

  6. After the dots are frozen, they can be served immediately or transferred quickly to a small freezer-safe container and kept for later serving. 

  7. The dots can be kept in an airtight freezer-safe container in the freezer for up to 1 month. 

Frozen Yogurt Dots
Yield: About 50 Dots (10 Dots per Serving
Frozen Yogurt dots.jpeg
Pumpkin Overnight Oats

Ingredients:

  • 1 Scoop Vanilla Protein

  • 1 Cup GF Oats

  • 1 Cup unsweetened almond milk

  • 2 Shots Espresso (Decaf for dessert)

  • 1 Tbsp. Honey (Raw Local Honey is best)

  • 1/4 tsp. Pumpkin Pie Spice

  • Pinch of Sea Salt

Directions: 

  • Mix all ingredients in a jar & let sit overnight.  This is the perfect breakfast on the go and or snack or even dessert.

Pumpkin Overnight Oats
Yield: 1 Serving
Coconut Blueberry Bark

Ingredients:

  • 1.5 Cups unsweetened coconut flakes

  • 1 Tbsp. Coconut oil

  • 1/4 Cup fresh blueberries

  • 3 Tbsp. Chopped pistachios

Directions: 

  1. Blend coconut and coconut oil in a food processor or high powered blender for 5-7 minutes until smooth.

  2. Scoop onto a parchment paper lined cookie sheet and press down so that it’s smooth. It should fill up about 1/2 of the cookie sheet.

  3. Lightly press fresh blueberries and chopped pistachios into the bark.

  4. Put in the freezer for at least 2-3 hours. Break apart into large chunks for serving.

Coconut Blueberry Bark
Yield: 8 Pieces
Coconut blueberry bark.jpeg
Strawberry Chocolate Cups

Directions: 

  1. Melt chocolate or carob in a heat proof container, either in the microwave or in a small pan slowly over another larger saucepan filled halfway with water, on low heat. It will melt quickly, so stir constantly and stay close by while it's melting and be careful not to let it burn!

  2. Lightly spray cupcake liners with organic spray before spooning melted chocolate inside. Carefully brush the chocolate mixture inside the liner with your spoon. The layer of chocolate should be thin, but thick enough to hold up, about 1/4" or less. Take special care on the sides.

  3. Place on a plate in the refrigerator or freezer for 30 minutes allowing the chocolate to harden. If you see any thin spots, you can re-brush chocolate on the liners.

  4. When ready, peel the paper liners to reveal a perfect chocolate cup. Fill with sliced strawberries or your favorite fruit!

Strawberry Chocolate Cups
Yield: 6-10 Cups (1 per serving)

Ingredients:

  • 1 cup dark chocolate or carob chips

  • 6-10 paper cupcake liners

  • 1-2 cups fresh strawberries or your favorite fruit :) You can also fill them with a scoop of frozen yogurt or ice-cream

  • Non stick cooking spray

strawberry chocolate cups1.jpg
Chocolate Protein Lava Cake with Strawberries

Directions: 

  1. Spray Mug or Microwavable dish

  2. Place all ingredients into a mug or Microwaveable dish.

  3. Whisk until ingredients combine and smooth.

  4. Microwave for 30-45 seconds

  5. Serve and Garnish with sprinkling of stevia and or with Strawberries, raspberries, blueberries, honey.

  6. Enjoy!

Chocolate Protein Lava Cake with Strawberries
Yield:1 Serving

Ingredients:

  • 1 Scoop of Chocolate Protein

  • 1 Egg

  • 1 Tbsp Cocoa Powder

  • 1/2 Tsp Baking Powder

  • 1 Tbsp Coconut Milk

  • Coconut oil spray

Coconut Macaroon
Cookie

Directions: 

  1. Preheat oven to 350 degrees. 

  2. Combine all ingredients in bowl. 

  3. On a cookie sheet sprayed with coconut oil spray, add 2 tbsp. of the mixture to make 14 macaroons. Bake for 13 minutes.

Coconut Macaroon Cookie
Yield: 14 Cookies (1 per serving)

Ingredients:

  • 2 Bananas

  • 1 Egg (or 1 Flax Egg)

  • 1 Cup Unsweetened Coconut Flakes

  • 2 Scoops Vanilla Protein

  • Coconut Oil Spray

Coconut Macaroon Cookie.jpeg