defy gravity studio

Prevent+ I can already tell a difference in my skin after one week of useappearance and texture is smoother . Very exciting NEWS: Defy is debuting an extraordinary skincare product! . Introducing Prevent+ by Dr Batniji Skincare. This serum is a game changer for your skin. And it’s now available at Defy just in time for your stocking for Christmas! ... . Merry Christmas to YOU! See more

2020...What a weird challenging year it’s been! But we are finishing it with a JOLLY attitude! Defy Gift Certificates Give yourself or a friend the gift of Defy .... Email us to purchase one today! [email protected] See more

THE BEST Salted Chocolate Chip Cookies . Because it’s the holidays and you Defiers deserve it! . I N G R E D I E N T S... 1 cup unsalted butter, room temperature (required) 1 cup cane sugar (or white sugar) 1/2 cup brown sugar (light or dark) 2 eggs, room temperature (required) 2 tsp vanilla extract 2 1/2 cups all-purpose flour 1 tsp sea salt 1 tsp baking soda 2 cups dark chocolate chips or semi- sweet chocolate chips (we love the dark chocolate) D I R E C T I O N S 1. In a large mixing bowl, beat butter & sugar with a hand mixer until smooth & incorporated. Add in the eggs & vanilla extract & mix until combined. Add in the flour, salt, & baking soda. Mix until everything is well combined. Sprinkle in the chocolate chips (use can reserve some for topping or just add more). Using a spatula, mix in the chocolate chips. The batter should be thick and sticky. Form the dough into 12-14 large balls! They seem huge, but trust me on this one. This is how they get the perfect crispy to soft/ chewy ratio. They are supposed to be a bakery style/ size cookie. 2. Take the formed dough balls and refrigerate right on your baking sheet for at least an hour. 3. Preheat your oven to 375F degrees. Take the cookies straight from the fridge to a lined baking sheet (if they aren’t on there already), and bake for 12-15 minutes until your cookies are crispy on the edges and still soft in the middle. They should have a little golden on the edges! Remove from oven, sprinkle with sea salt & let cool! Enjoy!!! Recipe from @restoring_radiance

Class Schedule Link in Bio! . Come in for some Defy therapy!

DEFY AT HOME . Want a whole body workout? Look no further then Defy’s Online ‘Pilates w/ Weights Toning Calorie Burning .... Live and On Demand, Link in Bio See more

RECIPE WEDNESDAY No trick just TREAT! . Healthy Twix Bars thanks to @rachaelsgoodeats .... I N G R E D I E N T S Shortbread Layer: 1/2 cup coconut flour 1/2 cup almond flour 1/3 cup coconut oil, melted 3 tbsp honey, warmed (feel free to sub maple syrup) Caramel Layer: 1/2 cup almond butter, creamy or crunchy (swap for your fave nut or seed butter) 1/4 cup coconut oil 1 tsp vanilla extract 1/4 cup maple syrup pinch sea salt Chocolate Layer: One 2.5 oz dark chocolate bar Or sub 1/2 cup chocolate chips 1 tbsp coconut oil 1/4 tsp flakey sea salt D I R E C T I O N S Shortbread Layer: Preheat oven to 350 Combine coconut + almond flours w/ melted coconut oil & warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined. Line a smaller baking dish (6x6) with parchment paper & pack down shortbread mixture into the base using a spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil & continue to gently press down evenly into entire base of dish. Bake for 10-12 minutes or until starting to turn golden brown. Remove once done, let cool completely. Caramel Layer: Combine almond butter, coconut oil, vanilla, maple syrup & sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes. Remove from burner, let cool completely. Chocolate Layer: Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove. TWIX BARS: Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens *completely,* about 1-2 hours. Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden. Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board & using a large chef's knife cut into bars. Store in airtight container

Before you Gobbe til you Wobble, Trot into Defy for one of three Thanksgiving classes! . 7:00am Ropes N’ Reformer 8:00am Purely Reformer 9:00am Purely Reformer... . Book online today! See more

Inspirational Tuesday . Mind, Body and Health go hand in hand. Do something good for yourself this week . Link In Bio for schedule!

The Bodhi is BACK! . Defy did a little remodeling over the weekend & NOW each Reformer has it’s own Bodhi!! . Look for the Bodhi to make an appearance on the schedule soon, link in bio!

RECIPE WEDNESDAY ‘Tis the season for Butternut Squash! Butternut Squash + Black Bean Tacos... . I N G R E D I E N T S 1 medium butternut squash, peeled, seeded, and chopped into cubes 2 Tbsp extra virgin olive oil 1 tsp salt 1 tsp black pepper 1 tsp cumin 1 tsp paprika 1/2 tsp chili powder (or to taste) 1/4 cup red onion, chopped 1 can black beans, drained and rinsed 8 corn tortillas (warm before plating) chopped cilantro for garnish C R E M A 1/2 cup plain yogurt 1 lime, juiced pinch of salt 1/2 tsp garlic powder 1/2 tsp chipotle powder D I R E C T I O N S Preheat the oven to 400F (200C). Line a baking sheet with parchment paper Pile the squash on the prepared baking sheet, drizzle with 2 tablespoons of the olive oil, and sprinkle with the chili powder, paprika, cumin, salt and pepper then toss to coat. Spread the squash in a single layer and roast, stirring once about halfway through, until very soft and browned around the edges, about 25 minutes. Remove from the oven and set aside. While the squash is roasting, make the crema: In a small bowl, stir together all the ingredients. Set aside in refrigerator until ready to serve Warm the remaining 1 tablespoon olive oil in a frying pan over medium-high heat. Add the red onion, season with salt and pepper, and cook, stirring often for about 3 minutes, add the beans at the end for about 1 more minute to warm. To assemble, fill the tortillas with the squash, onion, and beans. Drizzle generously with the cilantro and crema, enjoy!

Look whose in another magazine! Ok, it’s actually a catalogue....but it’s a big picture We’re teaming the Bodhi up with our Reformers in our newest class: Ropes N’ Reformer! Grab your spot today . Hello @pilatesstylemag @womenshealthmag @voguemagazine @elleusa @shape Have your people call our people!

INSPIRATIONAL TUESDAY . Defy is here to be part of your journey! . Safe, Clean IN PERSON classes for Pilates AND Cycling, link in bio to schedule your next Defy Class... . live and on-demand available for at home workouts See more

Motivation Monday . Sliding into the week with Defy . Schedule your IN-PERSON class today, link in bio. Space is limited... . For all you Gravity Defiers working out from home, we’ve got something for you too LIVE + ON DEMAND See more

Core, Booty, Arms...oh my! . Working out from home? Defy has you covered with LIVE + ON DEMAND classes. . Schedule online, link in bio

RECIPE WEDNESDAY . Homemade Granola (shout out to @rachaelsgoodeats & her amazing recipes) This recipe is easy and tasty, Defy’s favorite baking combo! Have it on its own or over yogurt with blueberries! .... I N G R E D I E N T S 1/2 cup walnuts 1/2 cup pecans 1/3 cup coconut flakes 1/3 cup pumpkin seeds 1/3 cup sliced almonds 1/2 cup macadamia nuts 3 tbsp flaxseeds 3 tbsp hemp seeds 1 tbsp arrowroot starch 1 tsp vanilla 1/2 tsp cinnamon 2 tbsp maple syrup pinch of sea salt 1/4 cup coconut oil, melted . D I R E C T I O N S - Preheat oven to 325 - In a food processor pulse together the nuts and seeds (about 2 pulses, enough to chop them slightly) and transfer to a large mixing bowl - In another bowl combine the melted coconut oil, vanilla, maple syrup, arrowroot starch, cinnamon and sea salt. Pour this mixture over the nuts/seeds and toss together until thoroughly combined. - Pour mixture onto to a parchment lined baking sheet (no need to make sure it is spread out completely, you want some larger chunks of granola) - Bake for 15 minutes and let cool for 5 minutes. Set the tray in the freezer for 5-10 minutes to allow clusters to harden. - Transfer to an airtight container and keep in the refrigerator (it will keep for several weeks this way!)

Be inspired at Defy! . Daily in-person classes + live and on demand online classes are available to help you achieve your goals

Monday Motivation . Foam Rollers aren’t just for stretching! . Grab your spot and roller in Defy’s next reformer class & take your workout to the next level ... . Link in Bio for class schedule See more

Introducing Defy’s NEW WEBSITE . Check it out and Defy Your Limits with our In-Person classes or any of our online classes, both Live and On Demand!

GOT BANDS? . Can’t make it to the studio? We’ve got you covered! . Workout with us ONLINE, Live & On Demand

RECIPE WEDNESDAY It’s Fall + Pumpkin Spice Everything! Today’s recipe is thanks to @kristincavallari new cookbook #TrueComfort ... If you haven’t bought it yet, we highly recommend you do! SO many delicious recipes free of gluten and refined sugar Pumpkin Spice Syrup cup canned pumpkin puree teaspoon ground cinnamon teaspoon ground nutmeg teaspoon ground cloves teaspoon vanilla bean powder 1 cups coconut sugar In a small saucepan, combine the pumpkin, cinnamon, nutmeg, cloves, vanilla powder, coconut sugar, and 1 cup water, and whisk together well. Bring to a boil, then reduce to a simmer for 10 minutes, stirring occasionally, until the mixture thickens substantially. You can store the syrup in an airtight container in the fridge for up to 1 month