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What’s in a Name? Knowing what to expect in a yoga class.

What’s in a Name? Knowing what to expect in a yoga class.

by | Jan 1, 2024 | Schedule, Studio Updates

How do I know what to expect from a yoga class?

A class’ name can tell you a lot. But…have you ever been to another studio where you unrolled your mat, settled in, and then realized that the fiery flow you thought you’d signed up for is a serene cozy yoga sesh? Or have you ever been looking forward to settling into your bolster only to realize that you’re in for more chair pose than child’s pose? At 502 Power Yoga, we believe in making the practice accessible and enjoyable for everyone—and we know a welcoming and inclusive environment starts with empowering our community by communicating clearly. We’re dedicated to ensuring that every student feels informed, supported, and confident.

That’s why we’ve decided to change the names of two of our classes starting December 29, 2023. Our goal is to eliminate confusion and ensure that everyone knows exactly what to expect when they step on their mat. Gone are the days of puzzling over the intensity of a class. You want a juicy flow with a little heat and a heavy focus on mobility and opening? You want to dig deep or slow it down without sacrificing strength? We’ve got you.

Our new class names reflect the essence of each class, so you have a snapshot of the experience that you can expect.

Renew & Release is now Hearts & Hips

Hearts & Hips is a variation of our Power Vinyasa class with a heavy focus on mobility, strength and opening in the shoulders and hips. You can expect an extended warm up and cool down, with opportunity for challenge and sweat in between. The studio is heated between 90-94 degrees for this class and music accompanies the flow.

Slow Flow is now Slow & Strong

In this slower-paced Power Vinyasa class, we think “less is more.” You’ll have the opportunity to challenge yourself while holding fewer postures for a longer period of time. Great for those looking to dig deep or simply s l o w down. The studio is heated between 90-94 for the class and music accompanies the flow.

Nothing about these classes is changing; we’ve just renamed them to better reflect the experiences they offer. So, sign up—for the first time or the 100th—with confidence that you know exactly what you’re getting.

Click here to schedule your next class.

We’ll see you on our mats.

Week Three: Banana Ice Cream [Bonus Recipe Included!]

Week Three: Banana Ice Cream [Bonus Recipe Included!]

by | Feb 14, 2016 | Off the Mat, Recipes, Teacher Training

Week Three: Banana Ice Cream

By Laura Olinger

Who said that eating healthy can’t feel a little indulgent? One of my favorite desserts is this “banana ice cream.” It goes well accompanied with a Quinoa Salad and Peanut sauce dinner, or as an afternoon treat. Eat with a spoon like soft-serve, or add a little extra almond milk, stick a straw in it, and take it on the go!

 

Ingredients:

2 ripe bananas, chopped and frozen

3/4 to 1 cup almond milk, or milk of choice

1-2 tablespoons peanut butter

1 scoop vanilla or chocolate protein powder (optional)

Sprinkle of cinnamon (optional)

 

Directions:

Place the milk, bananas, peanut butter, and optional protein powder in a blender* or food processor. Blend until very smooth, like soft serve ice cream, adding more milk as necessary. Enjoy!

 

*High powered blenders work best, but I did make this in a cheap blender during my college years just fine; I had to add more milk to get it to blend, though.

 

Bonus Recipe: Pumpkin Bread Pudding

I love making this single-serve pumpkin bread pudding for breakfast, snacks, dessert…I typically leave out the maple syrup and it tastes just fine. Topping with natural peanut or almond butter is highly recommended!

http://immaeatthat.com/2015/02/04/single-serving-breakfast-bread-pudding/

Photo from "Ima Eat That" blog

Yoga Lessons from Elephants

Yoga Lessons from Elephants

by | Feb 9, 2016 | Life Experience, Off the Mat, Uncategorized

Yoga Lessons from Elephants

By Melody Mayes

The gentle giant of our planet is a favorite for many. Elephants have a long history of being known for their intelligence, memory, and adorable behaviors. But a lot can be learned from these loveable creatures. They operate much like how we do and offer lessons we can apply to our mat.

    1. Elephants create community. Built in a matriarchal society elephants hold massive communities of multi-generational families. While the males do leave the family unit at a certain age, the bond is still formed.
    2. Elephants are large graceful creatures, and they trip and fall just like we do! When they fall they get right back up and keep moving. There isn’t drama or deeper frustration, they just do. This is something I have to remind myself when in Half Moon and I fall or even when I get stuck with a flat tire on the side of the road.
    3. Elephants play and create naturally. Elephants love playing in mud, with ribbons and even create art! Elephants enjoy the act of creation and discovery. When on the mat or in the world we should learn that play and creation is essential to learning and fun!

 

Relying on our community, inspiring curiosity, and allowing ourselves to fail can be challenging. But keeping these lessons simplified by looking at our tusked friends, can make these challenges manageable. Namaste, yogis!

Week Two: Quinoa Salad

by | Feb 7, 2016 | Recipes, Teacher Training, Uncategorized

Week Two: Quinoa Salad

By Laura Olinger

Week One is behind us, and last week we had a recipe for Vegan Chili (did anyone get a chance to try it? Leave a comment about what you experienced!) This week is a Quinoa Salad with Peanut Sauce (optional). This dish is light and high in protein. Feel free to get creative with this since it is easy to customize.

Quinoa Salad with optional Peanut Sauce

Ingredients:

1 cup uncooked quinoa

2 cups water (for cooking the quinoa)

1 cup shredded red or green cabbage

1 red bell pepper, chopped

1 cup carrots, shredded or finely chopped

2 cups edamame

1/4 – 1/2 cup green onions, sliced

Fresh cilantro (optional)

 

Directions:

Cook the quinoa by placing it in a pot with the water and bringing to a boil; turn to low and simmer for 15 minutes, or until all the water is absorbed.

 

Transfer the cooked quinoa to a large bowl, and combine with the remaining prepared ingredients.

 

At this point, you can serve as is, or make the peanut dressing from the below recipe to stir in. (If you have a peanut allergy, try almond butter, cashew butter or sunflower seed butter!) Enjoy!

 

http://minimalistbaker.com/rainbow-spring-rolls-with-ginger-peanut-sauce/

 

Week One: Vegan Chili & Black Bean Salad

Week One: Vegan Chili & Black Bean Salad

by | Feb 1, 2016 | Recipes, Teacher Training

Week One: Vegan Chili & Black Bean and Corn Salad

by Laura Olinger

Week one of 40 Days to Personal Revolution (40DPR) is here! For many, the most challenging part of 40DPR is sticking with the healthy eating habits. Laura Olinger has taken the time to create some ideas for meals for each week, and she starts us off with some wholesome Vegan Chili to support a heating diet. This chili is great because you can share it with your spouse, kiddos, or save the leftovers for meals throughout the week!

Enjoy!

Week One

For a heating diet: Vegan Chili

Ingredients:

1/2 cup bulgur wheat*

1 cup hot water

28-ounce can crushed tomatoes

1 tablespoon olive oil

1 yellow onion, chopped

3 garlic cloves, minced or pressed

1 heaping teaspoon cumin

1 heaping teaspoon chili powder

1 heaping teaspoon cayenne

2 bell peppers, chopped

15-ounce can corn, drained

15-ounce can black beans, drained
 and rinsed

15-ounce can red kidney beans, drained and rinsed

 

Directions:

Place the bulgur and hot water in a small saucepan. Cover and bring to a boil on high heat, then turn down low and simmer gently for about ten minutes.

 

While the bulgur cooks, heat the olive oil in a large soup pot and sauté the onion, garlic, cumin, chili powder, and cayenne. When the onions are soft and a little translucent, stir in the bell peppers and sauté for another 2 to 3 minutes.

 

Add the tomatoes, corn, and beans into the pot. Stir, and continue to heat thoroughly on low heat.

 

Taste the bulgur. When it is cooked and chewy, add it to the pot. Simmer for a few minutes for the flavors to meld.

Serve and enjoy!

 

*Bulgur wheat can be found in the bulk section of many grocery stores; I buy mine at Whole Foods

 

 

For a Cooling Diet: Black Bean and Corn Salad

 

Ingredients:

2 15-ounce cans black beans

1 15-ounce can of no-salt added corn

1 avocado, peeled, pitted and diced

1 red bell pepper, chopped

1 yellow pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

Fresh cilantro (optional)

Lime juice, to taste

Salad greens, such as romaine or spinach

 

Directions:

Combine prepared black beans, corn, avocado, bell peppers, tomatoes, green onions, and optional cilantro in a large bowl and mix.

 

When ready to serve, place a bed of salad greens on a plate and spoon mixture on top. Finish with a squeeze of fresh lime juice if desired (or top with another light dressing.)