The Juice · The Juice Features

When Life Gives You Hot Water… Make Tea

15 years ago, dreams of a barefoot life came true.

15 years ago, Bikram Yoga was perfect.

15 years ago, the Bikram Method was an opportunity to change your life.


Juice Box Yoga has evolved from that foundation, from the Bikram Yoga Method, a method that’s true to my heart.

For so many years [the Bikram Method] was so perfect for me; I didn’t feel like I needed more.

Then as I grew and I started to change, started to get older, I started to have different needs.

I wanted to evolve myself.

I wanted to grow.

It became incredibly important to me that I start to seek more knowledge and more opportunities for our community.

Things I could truly believe in.

That’s a big thing I’ve held my ground on over the last 15 years.

I like to limit the amount of “stuff” we put out there, that we offer.

If we sell [an] item it’s because we really believe in it.

Whether it be a drink [in the cooler], a towel on the shelf or a class on the schedule.

I wanted to make sure these [new] “things” really resonated with my heart.

With our standards.cropped-wordpress-logo2.png

About 4 or 5 years ago we brought in new modalities: Hot Pilates, a new style of power yoga and the yin classes, which are an amazing balance to everything else that we do.

Balance is so important in life and in yoga; I learned that [while] doing Bikram.

I learned I needed to create more balance in my life.

I learned it was important to have an open mind.

I learned to let go of the control I felt I needed to have all the time, over every little situation.

[I learned] to open my mind.

Universe, what else do you have for us?

Life is abundance.

We’re abundant in so many ways, why should we limit ourselves to one practice when there’s an opportunity for us to grow from that practice?

I wouldn’t expect somebody who did Bikram Yoga to never golf or play tennis or swim or go paddle boarding or you know, watch a movie.

It’s not the only thing.cropped-wordpress-logo2.png

[Bikram] has been an amazing door opener to my yoga practice and fitness.

The evolution has been amazing.

It’s directly impacted our diversity at the studio.

We have attracted a younger community with Hot Pilates which is amazing.

The youth is our future.

We have attracted the community that’s looking for something less intense with the yin classes which is a great opportunity for us to connect to those people in the community, to help them heal.

With the power yoga, [we have] an opportunity for people that are looking for more upper body strength and technical postures in a more playful, fun environment without the discipline and structure of the Bikram Method classes.

And finally, Hot 60 is for people [who] love the Bikram Method, those 26 postures and 2 breathing [exercises], but have less time for their yoga.

I think what’s next is really the question.

A Household Word

[Bikram] was perfect.

[But] the whole entire yoga world has changed.

We’ve seen our business go from having a 14% male population to having a 44% male population.

We’ve seen yoga become a household word.

We’ve seen our students evolve through their practices.

We [now] have a community that starts at the age of 5 and goes into its 70’s.

Male; female.

Every race.

Every gender.

It’s very diverse.

Frankly [it’s] the way I had always hoped it would be: welcoming to EVERY BODY.


The progression of hot yoga has been fascinating.

When you come onto your mat and you focus on yourself and you’re connected to your body, you’re breathing and you’re doing your yoga regardless of the fact that the person next to you is doing something incorrectly…

Or the person in front of you is lying down.

Or doing something that is distracting to you.

Or maybe the room is too hot.

Or the room is too cold.

Or the door was open too many times.

Or the door wasn’t open enough times.

That’s not being present for your yoga practice.

When you can spend your time just focusing on that connection to your body, to your mind, [to your] breath, you start to learn how to let all that little shit go.

That’s when you’re no longer just making shapes.

Or trying to figure out how you’re going to sweat off enough weight to feel more comfortable in your tight jeans.

It’s those moments where you finally start to see yourself and you make that connection.

That’s when it becomes yoga.

That’s when it becomes more than the outfit you’re wearing that day.


This word goes a long way.

You are respected because you are a true, freaking yogi.

You are loved because you are worthy of it.

You are an amazing person.

It doesn’t matter whether you are purple or have green hair or are a man or a woman.

You have one of the biggest hearts that anybody has or could ever possess.

We all benefit from having you in our life.

You work hard at everything you do; you have a strong ethic.

You are somebody who we want to look up to.

That’s really what it’s all about at Juice Box Yoga.

Every time you leave the mat you have an opportunity to become a better version of yourself.

You have the opportunity to radiate respect and acceptance of yourself and others.


I hope we have never been in a situation where we judged anyone for their weight.

You have to start somewhere.

I’ve certainly had my own journey with weight loss.

I will always be grateful for [Bikram].

It’s the roots of my yoga; it’s where I started.

It’s where I got the courage to come to the mat even though I needed to lose a bunch of weight and I needed to learn how to connect to myself.

All of our teachers have their own personal connection to weight loss.

We’re super supportive of every body and every size.

I don’t believe that yoga teachers or fitness teachers come in one size.

Everybody has their journey.

Everybody has their story.

Everybody has to start somewhere.

We’ve seen some amazing journeys within our staff throughout the years.

We have engineers.

We have a boxer.

We’ve got a veteran.

We have a skater.

We’ve got these girls who had never worked out before and they’re being shown that working out can be fun, like Lexi and Lizzy.

We have a huge amount of diversity on our team.

That helps to paint the picture of what we stand for.

Maybe it’s just the intention.

We make it impossible for it to be any other way.

It’s very obvious that this is what we stand for.

We reach out and have reached out to all different types of nonprofit organizations over the last 15 years.

That’s probably helped to show we are a community of open minded, open hearted and open doored.

Thousands of Followers

Having a voice in our community has become important to us.

[We’ve realized] we have the ability to have a voice in this community, this year specifically, [as we have ramped] up social media and marketing.

Choosing where our voice goes and how we want it to be portrayed has become incredibly important to us.

We’re starting to realize people are actually interested in what we are doing as a community.

Once people step off their mats a better version of themselves, they’re starting to become interested in [things like] 52 Meatless Mondays.

People come up to me and ask me questions, they say, “Hey, can I ask you a question?”

I’m like, “For sure,” [ready] for a yoga question, but then they’re like, “So on your recipe on Monday…”

We have an opportunity to speak to, if nothing more than, the ecological global impact taking one day off from meat products [has].

We have realized that our voice, at least to some, is important and interesting.

Just as important to us as what we’re doing on the mat, is what we’re able to do when we step off the mat.

15 years ago, social media wasn’t a thing.

We didn’t have this opportunity.

Now we have thousands of followers and over 12,000 people on our mailing list.

It really [can’t] be ignored.

We have an opportunity to touch enough people that it’s worth it for us to try.

Teamwork Makes The Dream Work

I’m really proud of our team.

I’m really proud of the way our team has evolved.

I’m really proud of each and every person on our team.

I think our community has become an expansion of our team.

That’s incredibly rewarding [and] it gives me hope for the future of Juice Box.

It helps me to feel like I created something sustainable.

Watching us go from having 2 employees to 30 employees over the last 15 years has been rewarding. The growth that we’ve seen is so relative to the desire for growth from our community.

People DO want to come to the mat.

Even though they might start out by making shapes, the reward is when they walk off their mat and they look at me and they say, “I just had the most amazing class EVER,” and you know it’s because you gave them an opportunity to leave their mat a better version of themselves.

The Art of Making Tea

When I was in teacher training, everyone would ice their water.

They would stick it in the freezer.

They would wrap it in towels.

They would try to keep it as freezing cold as possible so [they] could pour the cold water on [themselves] during class.

Drink the cold water.

Feel something cool.

[There were] 300 people in this hot, hot, HOT room, [and] classes lasted well over the 90 minutes, especially if Bikram was teaching.

At some point I decided: I’m going to let [the heat] go.

I put a tea bag in my water.

I’d bring in water, I’d drop it down underneath the heating vent and by the end of class I’d have tea.

I have a quote in my office and it says, “When life gives you lemons, make lemonade and when life gives you hot water, make tea.”

Ultimately, YOU decide to let go.

That’s when the magic happens.

It’s about letting go of control.

Coming from a control freak, this is something!

It took me 7 weeks of torture and focusing on that freezing cold water to finally just be like, it’s not about the freaking water.

It’s not about the water.

It’s about the yoga.

Just do your yoga.

Stop worrying about it.

Make tea.


In The Kitchen With Tanya Rose

#meatlessmonday Week #43 Vegan Zucchini Bread

Vegan Zucchini Bread

Thank you Lizzy for this awesomeness!!


  • 1/2 c granulated sugar
  • 1/3 c brown sugar
  • 1 c apple sauce
  • 1/4 c vegetable oil
  • 1 t vanilla extract
  • 1 1/2 c all-purpose flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/2 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1 medium zucchini, shredded
  • 1/2 c walnuts


  1. Preheat oven to 350 degrees and grease a loaf pan.
  2. In a mixing bowl, whisk sugars, apple sauce, vegetable oil and vanilla extract together.
  3. In another bowl combine flour, baking powder, baking soda, salt and spices.
  4. Add dry ingredients to wet, stirring to combine.
  5. Fold in the zucchini and walnuts.
  6. Transfer batter to greased loaf pan and bake 45-55 minutes.


In The Kitchen With Tanya Rose

#meatlessmonday Week #41 Cajun Baked Potato Nachos

Cajun Baked Potato Nachos

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  • potatoes, peeled and sliced
  • cajun seasoning
  • vegan chili
  • Follow Your Heart thousand island
  • avocados


  1. Preheat oven to 475 degrees.
  2. Place foil or parchment paper on a baking sheet.
  3. Shake cajun seasoning all over the sliced potatoes.
  4. Lay out on baking sheet and bake until lightly browned and crispy.
  5. Heat chili and place in a bowl, top with thousand island and avocado.
  6. Add baked potatoes to bowl.
In The Kitchen With Tanya Rose

#meatlessmonday Week #40 Vegan Peach Cobbler

Vegan Peach Cobbler


  • 3 3/4 lbs peaches, pitted and sliced
  • 3 T pure maple syrup
  • 4 t tapioca starch
  • 2 t pure vanilla extract
  • 1/2 t ground cinnamon
  • 1/4 c unsweetened almond milk
  • 1 t fresh lemon juice
  • 2 1/2 c cassava flour
  • 1 1/2 t baking powder
  • 1 t cinnamon
  • 3/4 t baking soda
  • 3/4 c coconut sugar
  • 1/4 t sea salt
  • 1/4 c extra-virign coconut oil, melted


  1. Preheat oven to 350 degrees.
  2. Add the peaches, 2 T of the maple syrup, tapioca starch, vanilla and cinnamon to a large bowl and mix thoroughly to combine.
  3. Transfer the fruit mixture to an 8-by-11 inch baking dish and spread evenly.
  4. For the topping, combine the almond milk and lemon juice in a small bowl and set aside for five minutes.
  5. Sift the flour, baking powder, cinnamon and baking soda into a medium bowl.
  6. Add the coconut sugar and salt, whisk to combine.
  7. Drizzle the coconut oil into the flour mixture, use your hands to work the oil in until all the flour is moistened.
  8. Add the almond milk mixture and the last T of maple syrup, stirring until just mixed in.
  9. Crumble topping over filling and bake until fruit is bubbling and the topping is browning around the edges, 20-25 minutes.
In The Kitchen With Tanya Rose

#meatlessmonday Week #38 Gardening Tips

Gardening Tips

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In the summer time, a HUGE part of #meatlessmonday is growing your own fresh fruits and vegetables!
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Tip #2: WATER
Tip #4: LOVE
“Having a garden is a lot like having children, you need to give it the care, the patience and the respect to bloom. I generally start my gardens with seedlings from an organic non-GMO nursery that ships directly to my front door. When I first put them in the greenhouse they look so small… but consistency + water + weeding + love + sunshine = the photos you see in this blog post! ;)” ~T


In The Kitchen With Tanya Rose

#meatlessmonday Week #37 Vegan Risotto

Vegan Risotto

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  • 1 c Arborio rice
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 T olive oil
  • veggies of your choice
  • 1/2 c white wine
  • 3 T vegan butter
  • 1/2 c nutritional yeast
  • 4 c vegetable broth
  • almond slivers
  • Follow Your Heart parmesan cheese
  • salt and pepper


  1. Sauté garlic and onions until translucent.
  2. Add 1 T of olive oil and 1 c rice, sautéing until translucent around the edges.
  3. Add white wine until absorbed.
  4. Add broth in increments of 3/4 c until absorbed, with the last addition of broth add 2 T of vegan butter and 1/2 c nutritional yeast to achieve desired rich and creamy taste.
  5. Add veggies of your choice (asparagus and broccoli).
  6. Top with sautéd almond slivers and Follow Your Heart parmesan cheese.
In The Kitchen With Tanya Rose

#meatlessmonday Week #36 25 Accidentally Vegan Snacks

25 Accidentally Vegan Snacks

This week we came across an article listing 25 snacks you can find at almost any convenient store that are ACCIDENTALLY VEGAN! Keep this in mind for your next road trip! 😉

  1. Oreo Cookies
  2. Pringles (Original and Barbecue)
  3. Takis (Fuego and Nitro)
  4. Unfrosted Pop-Tarts (Strawberry, Blueberry and Brown Sugar)
  5. Doritos (Spicy Sweet Chili)
  6. Fritos (Original and Bar-B-Q)
  7. Fruit by the Foot
  8. Ritz Crackers
  9. Sour Patch Kids
  10. Ruffles Potato Chips (Original and All Dressed)
  11. Smarties
  12. Nature Valley Crunchy Granola Bars (Apple Crisp, Cinnamon, Maple Brown Sugar, Peanut Butter, Pecan Crunch and Roasted Almond)
  13. Lay’s Potato Chips (Classic, Barbecue, Salt & Vinegar and Lightly Salted)
  14. Smucker’s Uncrustables (Grape Jelly and Strawberry Jam)
  15. Haribo Sour S’ghetti Gummi Candy
  16. Thomas’ New York Style Bagels (Blueberry, Cinnamon Swirl, Everything and Plain)
  17. Lindt Dark Chocolate
  18. Clif Bars (every flavor except Mini Blueberry Crisp)
  19. Nabisco Triscuit Crackers Baked Whole Grain Wheat
  20. Nabisco Grahams Original Crackers
  21. Snyder’s of Hanover Jalapeño Pretzel Pieces
  22. Sun Chips (Original)
  23. Herr’s Onion Rings
  24. Nutter Butter Cookies
  25. belVita Crunchy Breakfast Biscuits (Toasted Coconut and Cinnamon Brown Sugar)
In The Kitchen With Tanya Rose

#meatlessmonday Week #35 Vegan Pot Pie

Vegan Pot Pie



  • filo (phyllo) dough or your favorite vegan dough
  • 1 c peas
  • 1 c corn
  • 1 medium onion
  • 4 carrots
  • 1 celery stalk
  • 1/4 c vegan heavy whipping cream
  • 1/2 c vegetable broth
  • olive oil
  • seasonings of your choice


  1. Roll dough out into greased individual pie pans.
  2. Clean, chop and prepare vegetables.
  3. Sauté vegetables in olive oil and seasonings of your choice.
  4. Slowly pour in vegan whipping cream and vegetable broth. Bring to a simmer and stir consistently until mixture thickens.
  5. Once at desired consistency, let cool and separate into individual pie pans.
  6. Lay another piece of rolled out dough over the top of the pot pie. Use a fork to press the edges of the crust together. Brush the top with olive oil and top with basil.
  7. Bake at 425 degrees for 20 minutes.

Thanks Lexi for this DELICIOUS recipe!