Exiles Bare is celebrating their one-year anniversary on Thursday, June 8th, from 5pm to close, offering food and drinks specials. They will also be hosting a chicken wing eating contest (charitable event, $20 entry fee, $250 cash prize) at 8pm for Whitman Walker Health.

What’s your favorite summer destination?

 

 

Beach,

Europe,

Or…Mountains?

Everyone who votes for the most popular wins a FREE

Personal Training session for July!

Write your name and destination and drop it in the fishbowl at the front desk to WIN!
Runs June 1-30. 1 Entry per person please!

Get ready to workout to back-to-back hits with a Rihanna vs. Calvin Harris face-off ride during this week’s MINTFuzex2 with instructors, Liz H and Liz P.  In the spirit of competition, come battle to maximize your IQ points and caloric burn between power playground and the cycle studio and get your weekend started right.

Register for a HRM here

Have a non-class membership but curious to try MINT Classes? Try unlimited classes for 30 days for a one-time payment of $19. Current members as of April 30 only.

View our class schedule here

Grillfish source the finest, sustainable & local ingredients to create handcrafted food & beverages. Their setting is unmatched and the best casual, neighborhood dining in the West End.

MINT members receives a Free mimosa at brunch (Saturday and Sunday, 11am-4pm).

Commissary is Logan Circle’s casual neighborhood café. They serve breakfast & brunch, lunch & dinner, snacks & smoothies as well as house-made desserts and shakes, along with an expansive daily happy hour. They have a large bar, cozy lounge area, outside café and free Wi-Fi. Their diverse menu is simple and affordable, with breakfast all day, sandwiches, salads and pizza for lunch or dinner, plus a great selection of dinner entrees and daily seasonal specials. Commissary is a perfect any day, any time place.

MINT members receives 10% off and FREE coffee when you dine in.

Thai Quinoa and Vegetable Salad (Vegan + Gluten Free)

Jesse Peterson is a dedicated MINT ambassador and founder of Scones & Patron, a plant-based baking and cooking blog. Find more healthy and delicious recipes at www.SconesandPatron.com.

Servings: 6 | Active Time: 25 minutes

To make this salad, you will need:
– ¾ cup uncooked quinoa
– 2 cups red cabbage, shredded
– 4-5 medium carrots, shredded
– 2 green onions, diced
– ½ red onion, diced
– 1 ½ cups edamame, shelled (fresh or frozen)
Bring 1 ½ cups of water to a boil over high heat, then stir in uncooked quinoa. Turn heat to low and let simmer for 15 minutes, until water is absorbed and quinoa is fluffy.
While quinoa is cooking, shred your red cabbage and carrots, dice your green and red onions, and prepare your edamame according to package directions (if frozen). Then, prepare your dressing.

To make the dressing, you will need:
– ¼ cup sunflower seed butter (or creamy peanut butter)
– 2 T soy sauce (or tamari, if gluten free)
– 3 T light rice vinegar
– 1 t honey
– 2 t ginger, minced
– Salt and pepper, to taste
– Water to thin, if necessary
Combine all ingredients in a blender or food processor and blend until fully combined. Add salt, pepper, and water until you reach your desired taste and texture.
To assemble, combine the cooked quinoa, red cabbage, carrots, green onions, red onion, and edamame in a large bowl. Add dressing and toss to combine, then serve!

This salad can be stored in the fridge for up to a week, so it is perfect for make-ahead lunches or dinners during the week.