Yolo Barre

Oh what a glorious morning it was..... to come together and do Yolo Barre!

Member spotlight Since joining on our intro Noelle has lost 3 Gone from not working out to working out 5 days a week! ... And saw her energy sky rocket !!! Now that to me sounds like a hell of a change! Like many of us 2020 hasn’t been kind to her. But we are so happy to see Noelle is putting herself first by looking after her mind and body

Wishing the Happiest of birthdays to our very own Rachelle!! Re-post pic from last year in the old days when we didn’t wear masks ... #happybirthday #dreamteam #davisgirls #yolobarre

Real men do Barre! And if you haven’t made it to one of David’s classes this election you’re missing out on a fun break from the outside world Luckily it’s not too late! There’s a couple spaces in his 9:30 and 10:30 tomorrow

But tamales can’t be low carb right ? 2 cups Shredded, prepared meat filling - 3 cups Almond Flour 2 tbsp Psyllium Husk Powder... 4 cups Mozzarella cup lard *or fat of choice. See post tips for what I used. 2 tsp baking powder 2 tsp corn extract *to taste. See post tips for what I used 1 Cup Broth Boiling 20 Corn Husks * See post tips if you can't find these in your area. This will still work but I recommend using them if you can. Soak 20 corn husks in hot water to soften while you are getting the dough ready. See post tips if you haven't made tamales before. Mix the almond flour, pysllium husk powder and baking powder together with a fork. Make sure you don't have any lumps. Add boiling broth to the dough and mix. It will look like peanut butter. Next, add fat and corn extract to the dough and mix in. Melt your shredded mozzarella, either in the microwave or on low on the stove. Add cheese to almond flour mixture and knead until fully incorporated. This takes a couple of minutes. Knead until you have a dough. Keep going...it'll get there. It wont look like traditional masa but it will look like dough. Divide dough into 20 evenish sized balls. Take a chunk of the dough and pat with (gloved or oiled hands) in a rectangle shape about 1/4 inch thick on corn husk one inch from edges. Top with 2 tablespoons or so of whatever filling you are using, remembering to leave an inch on all sides for rolling. Roll the husk like a burrito. Make sure you are rolling one side of the dough into the other so that the dough is sealed on all sides around the filling. Take the unused bottom portion of the husk and fold it upwards towards the tamale. Use a piece of the corn husk to make a tie around the middle of the tamale. This will help it keep its shape so it won’t unfold. Once you’ve completed all of the tamales, place them standing upright in a steamer and steam for approx 75 to 90 minutes. See post tips in case you do not have a tamale steamer. You will know the tamales are done when they feel slightly firm. Remember, this is a cheese based fat-head dough and the flavor is great. But they will be easier to remove from corn husks once they cool slightly.

What if... instead of worrying about what may or may not happen today... You got up. Tied your hair up - it can be a messy top knot we won’t judge ... And you went and did something for you. Because no matter what way the day swings. You’re still going to have to look out for you. You are still what’s most important. You. Now take yourself away from the news and go move your body #barre #daviscalifornia #davis

Flinging those election jitters away - via Barre Exercise - the worlds most under-utilised medication for anxiety #davis #daviscalifornia #barre