Nature & Nurture: Montana Retreat


Yellowstone Valley, Montana

September 20-24th 2017

Perched along the banks of the Yellowstone River, Yellowstone Valley Lodge is surrounded by endless beauty. Mountains tower outside in the backyard and a spectacular river yellowstone-valley-exterior-cabinsambles through  front.  The geological majesty of Yellowstone National Park’s most celebrated attractions loom large on the horizon.  Lined by striking mountains, nearby Livingston offers shopping, art galleries and museums, outdoor activities and restaurants.



4 nights at The Yellowstone Valley Lodge (YVL)

  • 2 guests per cabin with private bath
  • Includes breakfast, dinner and activities daily (some exclusions apply)
  • Limited to 12 Guestsyellowstone-valley-lodge-entrance
  • Retreat Package Cost is $1750.00.  To secure your spot, a $500 non-refundable deposit is due by April 1st and the balance of $1,250 payable by August 1, 2017.
  • Private accommodations available upon request.

Wednesday, September 20th:

  • Mid-morning arrival in Bozeman with transportation provided to Yellowstone Valley Lodge
  • Relax and enjoy the afternoon exploring the historical railroad and ranching town of Livingston
  • Late afternoon yoga or fitness class
  • Dinner at the YVLyellowstone-valley-lodge

Thursday, September 21st:

  • Morning Meditation and Breath work
  • Breakfast at the YVL
  • Full Day Guided Hike in Yellowstone National Park with lunch and meditation under the big sky
  • Dinner at the YV

Friday, September 22nd:

  • Morning Meditation/Breath workimages
  • Breakfast at the YVL
  • Horseback Trail Ride including lunch and trailside meditation
  • Late afternoon adventure at Chico Hot Springs where you can soak
    the natural
    springs.  A massage can be reserved in advance*
  • Private group Dinner at Chico Hot Spring

Saturday, September 23rd:

  • Breakfast at YVL
  • Your choice of shopping and/or yogaview-from-our-table
  • Float or raft on the Yellowstone River or you can arrange for a Full Day of Fly Fishing with a Semi private guide*
  • Dinner:  Private cooking class with a guest chef including wine pairing at the nearby home of Barbara Green
  • Respite by the fire pit and closing ceremon
 Sunday, September 24th:
  • Breakfast at YVL
  • Depending on flight times, free time may be available pre-flights
  • Transportation to Bozeman airport
Additional Information
*the cost of these items are in addition to
and not included in the Retreat Package Cost
  • Guests are responsible for their own roundtrip airfare
  • Fly Fishing ($500 pp) and personal massages at the Chico Hot Springs are not includedyellowstone-valley-fly-fishing-and-cabins
  • Included breakfasts and dinners will be offered in a group setting only
  • Alcohol is not included except at the Private Cooking Class / Dinner
  • Cancellation Policy:  We cannot honor cancellations after August 1st unless a standing guest on our waitlist agrees to assume your spot.
  • The proposed schedule may be modified or adapted depending on weather

Montana Retreat Additional Info

The Interpreter: Beverly Bielewicz


Saint Augustine, an early Christian theologian and philosopher from the 4th century wrote, “the world is a book, and those who do not travel read only a page”.  If reading is a measure of travel, then Beverly Bielewicz who joined Balance Studio as a Vinyasa teacher in 2016, is clearly well read.

Beverly was born in the industrial prosperous canal city of Utica, nestled in the Mohawk Valley of New York. As a young woman, she lived and worked in Japan for three years, where she became proficient in conversational Japanese. Fast forward, Beverly met and married a Japanese man from Hawaii who had never been to Japan and who was not fluent in the language. When they traveled to Japan together, Beverly was his interpreter, which led to many inbbdinnersmallquisitive looks from the native Japanese. Watashi wa basurūmu wa dokodesu ka?

Prior to Balance Studio, Beverly owned and operated the charming card and gift shop Paperscapes in downtown Cohasset.  A certified RYT200, Yin, SPA and Balanced Athlete instructor, she is currently pursuing her 300-hour advanced yoga teacher training with Jacqui Bonwell.  Beverly is drawn to the pose Triangle, a posture that demands both grace and strength.  Beverly’s favorite thing about teaching is getting to know her students. From all ages and all walks of life, she enjoys watching them join together in community for yoga.  For Beverly, a yoga studio is a magical place, and she often arrives early for class to spend a few moments in quiet reflection before her students fill the space with beautiful energy.

Beverly lives in Cohasset with her husband, Michael and their three young adult children, Tatyana 25, Alexander 22 and Maxwell 18. Tatyana and Alexander were adopted from Russia. The youngest Maxwell is biological and half-Asian so often people think he is the adopted one! They share their home with Stormy, an aging black lab, Tobie, an energetic golden doodle, Brownie a chubby cat, and Reginald the goldfish.2L1A9947cropadjsmall

When Beverly moved to Boston in 1989, studio owner Kellie Lynch was the first person she met from Cohasset. Working in sales for the consumer electronics industry, Kellie and Beverly were likely the only two female sales representatives in that industry in New England! After years of running a retail business, Beverly revels in unscheduled afternoons, immersed in music, perfecting her passion for cooking and baking. As expected, Beverly loves to read and share her thoughts with her book group.

Beverly can be found at Balance Tuesday Evenings @ 6pm for Foundational Flow. 



Moroccan Stew for a Stormy Week

Morroccan Stew

Moroccan Chicken with Eggplant, Tomatoes and Almonds

This version of a tangine, the Classic Moroccan stew is adapted from a Bon Appetit recipe from early 2004. It was originally shared by one of our students, Grace Evans who often times cooks for large groups of hungry skiers at the family’s ski club in North Conway. It has become a winter favorite of mine and between Grace and myself we have adapted the recipe to meet our tastes.

Considering we are expecting a winter storm this week and you probably have many of these ingredients in your home, I thought it might be a perfect time to share it. For those of you who came to Jan’s 5pm class on Sunday, this is what the delicious aroma was in the upstairs hallway!

6 Tbls olive oil, divided                                  3 cups sliced onions

6 large garlic cloves, minced                         1 Tbl Hungarian sweet paprika

1 ½ tsp. coarse kosher salt

Grace and I double all of the following spices, these are the suggested amounts:

1 tsp turmeric                                                 1 tsp ground coriander

1 tsp fennel seeds, ground                              1 tsp freshly ground black pepper

½ tsp group cumin                                          ½ tsp ground ginger


2 cups drained canned diced tomatoes…..I use a whole 28oz can

1 cup water or chicken broth (I like the broth and add a bit more than 1 cup)

3 Tbl (or more) fresh lemon juice

8 chicken thighs with bones, skinned (I like the boneless thighs)

8 chicken drumsticks, skinned (I double up on the thighs and omit these)


I lg eggplant, unpeeled, cut into 1” cubes (I use a small eggplant and cube 1 med zucchinis)                                                       1 Tbl. Fresh marjoram (I use 1tsp. dried)

½ cup slivered almonds                                  Chopped fresh cilantro

Heat 2 Tbl olive oil in heavy, large, wide skillet over med heat. Add onions and garlic, cover and cook for about 10 minutes until soft. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin and ginger; stir 1 minute. Add tomatoes, 1 cup water/broth and 3 Tbl lemon juice; bring to a boil. Arrange the chicken in a single layer if possible in pot and spoon some sauce over. Bring to a boil. Reduce heat to med-low, cover and simmer 15 minutes. Turn chicken over, cover and simmer until chicken is tender, about 20 minutes longer.

Meanwhile, preheat oven to 400. Brush large rimmed baking sheet with oil. Place eggplant and zuchinni if using and 4 remaining Tbl olive oil in a large bowl; toss to coat. Spread veggies out on sheet and bake until soft and brown, stirring occasionally, about 25 minutes.

Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice if desired, and salt and pepper. Transfer to large shallow bowl and sprinkle with chopped cilantro and almonds.

Enjoy! Makes enough to serve 8-10 hungry souls!










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