Summer time… ahhh!  With the warmer climes, we are taking it outdoors!  Beach Yoga in Lavallette and Tai Chi on the Beach with Jennifer Steffener in Brick.  Details about Tai Chi can be found on our website  at


Our new summer schedule is out.  Please be sure to check online or grab a paper copy.  This schedule will stay in place for the summer.  We encourage our clients to register online and please double check the website or your Mind Body Connect app for any changes.

Teacher Spotlight on Kristy Beline!


Kristy began her yoga journey in 2011 after she took her first class. As a person who seeks balance through out her life she immediately fell in love with both the spiritual and physical aspects of yoga. She quickly noticed a physical and mental change, her body awareness improved and she felt incredibly calm and grounded. Kristy believes the mind, body and soul connection is a sacred one that should be nurtured daily. It is with this mentality that she teaches her classes from the heart creating fun inspirational sequences based on proper alignment techniques and principals. Her goal is to provide a safe environment for all students to feel comfortable to explore their bodies both inside and out seeking harmony between mind and body. Kristy received her 200 hour certification from Align & Flow in New Jersey and is Yoga Alliance Certified.

Mushroom Miso Hot Pot


Borrowed from Purple Carrot and delicious!
Time: 35min
Nutritional value per serving: calories 620, fat 16g. carbs 84g, protein 35g Ingredients: 2tsp veg oil, salt and pepper for taste, extra-firm tofu, garlic, fresh ginger, 1tsp sesame oil, 1 tsp sambal, 2 tbsp veg broth powder, 1oz dried shitake mushrooms, 4 oz udon noodles, ¼ cup miso, 2oz baby spinach, 1 scallion
Process: Drain and pat dry tofu, then cut into 1 inch cubes. Mince the garlic and ginger. Place a medium saucepan over medium-high heat. Add ½ tsp sesame oil and 2 tsp veg oil. Once hot, add garlic, ginger, and half the sambal. Cook until fragrant, about 2 mins. Stir in the veg powder, dried mushrooms, cubed tofu, and 2 cups water. Stir to combine, bring to simmer, and cook until the mushrooms are soft, about 1-15 mins. In a large pot, bring 4 cups of water to a boil. Add udon noodles and cook until al dente, stirring often, about 4-5 mins. Drain the noodles and quickly rinse under cool water to prevent them from over cooking. Shake off any extra water, toss with remaining sesame oil to keep from sticking and set aside. In a small bowl, combine the miso paste and 1 cup water. Whisk until smooth, then stir into the mushroom-tofu mixture. Remove from the heat and season to taste with salt and pepper. Divide the spinach between large soup bowls. Once the noodles are fully drained, put them on top of the spinach. Rinse, trim, and slice the scallion and add it to each of the bowls. Ladle the mushroom-miso soup over the udon noodles, spinach and scallions. Serve hot and enjoy!

We hope you will take time this summer to enjoy family time and take care of yourself.  Renew, relax, restore… and smile. Be present for your family. Whatever else is going on in the world, just take a moment to take stock of all the blessings in your life.  We are all guilty of running around from project, to deadlines, racing to get everything done.  Even taking 30 seconds in your day to close your eyes, sit up straight and take a minute of slow, deep breaths will do you a world of good.  The season also calls on us to eat lighter meals; fruits and vegetables.  There is a reason your body craves this in the warmer months, just as we crave stews and comfort foods in the colder months.  Follow your instincts! And always, everything in moderation.  Enjoy the blessings of summer and come and visit us at the studio!  Namaste, Regina


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