What are the opening hours?

Monday 5:15am - 11am 4:30pm - 6:30pm Tuesday 5:15am - 11am 4:30pm - 6:30pm Wednesday 5:15am - 11am 4:30pm - 6:30pm Thursday 5:15am - 11am 4:30pm - 6:30pm Friday 5:15am - 11am Saturday 9am - 10am

Kayotic Fitness - Eastern Shore

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Daphne, AL
Kayotic Fitness - Eastern Shore

Women ONLY 5:15|6:15|8:30AM
Co-Ed Classes 4:30-5:30PM
Coach Led
Open Gym 7:10|9:30-11AM (NO COACH)

Women ONLY-5:15/6:15/8:30/9:30AM
Co-Ed - 4:30/5:30PM ONLY & Saturdays at 9AM
Coach Led Group Workouts ( HIIT/Strength & Endurance Training)
45 Minute - full body functional workouts
Free Supervised Kids Play Area (8:30/9:30AM & 4:30/5:45PM)

09/08/2026

👩‍🍳It’s Foodie Tuesday!👩‍🍳

Sheet Pan Chicken With Roasted Vegetables

An easy, delicious, and healthy dinner that you can get into the oven quick! The juicy roasted chicken and colorful tender vegetables all cook at the same time on one sheet pan.

INGREDIENTS:

12 oz whole carrots (6-8 medium), cut into 2- to 3-inch sticks
12 oz green beans (2 large handfuls), washed and trimmed
12 oz baby red potatoes, halved or quartered (may sub cubed sweet potato)
1 medium red onion, cut into wedges
3-4 garlic cloves, minced
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme)
½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)
1½-2 lbs. bone-in, skin-on chicken thighs (may sub 1 lb. boneless, skinless or skin-on chicken thighs)
½ teaspoon fine salt
½ teaspoon black pepper

INSTRUCTIONS:

1. Preheat the oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.

2. Toss all of the chopped vegetables and herbs with oil directly on the baking sheet.

3. Nestle the chicken thighs among the vegetables, sitting them slightly on top of the veggies.

4. Season the chicken and veggies with salt and pepper.

5. Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes, tossing and turning the vegetables every 10 minutes.

6. Serve and enjoy!

08/26/2026

Kayotic Fitness is looking for help in our childcare room on Monday and Wednesday mornings for our 8:30 class time!❤️

If you love kids, have great energy, and want to be part of an amazing fitness community, we’d love to meet you. Come join us!

Reach out for more information!
Message or call us at (251) 586-1581

Located at: 8720 Rand Ave, Daphne, AL

08/25/2026

👩‍🍳It’s Foodie Tuesday!👩‍🍳

Ground Turkey Taco Bowl

This ground turkey taco bowl is one of those meals that checks every box: hearty, fresh, colorful, and packed with flavor. Perfect for a quick weeknight dinner or a meal prep go-to that doesn’t get boring by day two.

Ingredients:

Serving Size: 2-3 bowls

For the Bowl:

1 lb ground turkey
1 tbsp olive oil
2 tsp taco seasoning (or: 1 tsp chili powder, ½ tsp cumin, ½ tsp smoked paprika, salt & pepper)
2 cups cauliflower rice (fresh or frozen)
2 bell peppers, sliced (any color)
½ avocado, sliced
½ cup canned black beans, drained & rinsed
½ cup corn kernels (fresh, canned, or thawed from frozen)
¼ cup diced red onion
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

For the Yogurt Drizzle:
¼ cup Greek yogurt (or a dairy-free alternative)
Juice of ½ lime
1 tbsp water (to thin)
Pinch of salt
¼ tsp cumin
1/2 tsp hot sauce for a kick

Instructions:

Roast the Peppers:

1. Preheat your oven to 425°F.

2. Toss sliced bell peppers with a drizzle of olive oil, salt, and pepper.

3. Spread them out on a baking sheet and roast for 15–20 minutes, flipping halfway through, until soft and lightly charred.

Cook the Turkey:

4. While the peppers roast, heat 1 tbsp olive oil in a skillet over medium heat.

5. Add the ground turkey and cook, breaking it up with a spatula, until mostly browned.

6. Stir in taco seasoning and cook for another 2–3 minutes, until fully cooked and flavorful.

Sauté the Cauliflower Rice:

7. In another skillet, heat a little oil over medium heat. Add cauliflower rice, season with salt and pepper, and cook for 4–5 minutes until tender. Set aside.

Make the Yogurt Drizzle:

8. In a small bowl, whisk together Greek yogurt, lime juice, water, salt, and any optional spices or hot sauce until smooth and drizzle-able.

Assemble the Bowls:

9. Divide cauliflower rice between bowls.
Top with taco-seasoned turkey, roasted peppers, black beans, corn, red onion, and sliced avocado.

Finish and Serve:

10. Drizzle with the yogurt sauce, sprinkle with fresh cilantro, and serve with lime wedges on the side.

11. Enjoy!!

08/17/2026

🔥 EMBRACE THE ROUTINE! 🔥

The school routine is back… now it’s YOUR turn to get back into a routine! 💪🏽

🏋️ 6 WEEKS of UNLIMITED WORKOUTS — ONLY $99! 🏋️

Come sweat, get stronger, build endurance, and feel your best at Kayotic Fitness! 🖤❤️

✨ WOMEN’S ONLY & CO-ED CLASS TIMES
✨ FREE CHILDCARE
✨ STRENGTH & ENDURANCE TRAINING
✨ UNLIMITED WORKOUTS FOR 6 WEEKS

Whether you’re just getting started or ready to get back on track, we’ve got a place for you!

Click the link below or message us today to get signed up!
https://signup.e2ma.net/signup/1972349/1809461/

08/13/2026

Kayotic Fitness - Eastern Shore will be closed for Labor Day, Monday, September 7th. We will be open for all class times on Tuesday, September 8th!
Come workout with us on Saturday, September 5th @ 9:00AM for our community workout! See less

08/11/2026

👩‍🍳It’s Foodie Tuesday!👩‍🍳

Sheet Pan Jambalaya: maximum flavor, minimal dishes. Sausage, peppers, onions, shrimp, and cauliflower rice all roasted up on a sheet pan. Big flavor, easy dinner!

Ingredients:

6 ounces kielbasa sausage, sliced
1 onion, sliced
1 red bell pepper, sliced
2 tablespoons olive oil
2 teaspoons Cajun seasoning, divided
2 tablespoons tomato paste
2 bags frozen cauliflower rice (10 oz. each, 20 oz. total)
sea salt and black pepper
1/2 lb. wild-caught shrimp, peeled and deveined, with tails on
2 tablespoons melted butter
fresh parsley, to garnish
lemon juice, to serve

1. Preheat the oven to 425 degrees. Add the kielbasa sausage, onion, and bell pepper to a large sheet pan along with the olive oil and 1 teaspoon of Cajun seasoning. Toss the vegetables and sausage to make sure they are well-coated. Transfer the pan to the oven and cook for 10 minutes.

2. Remove the vegetables and sausage from the oven, add the tomato paste, and stir to thoroughly mix it in with the vegetables. Add the frozen cauliflower rice and remaining teaspoon of Cajun seasoning to the pan. Toss all the ingredients together until the are well-incorporated and return the pan to the oven. Continue to cook for 15-20 minutes, stirring occasionally, until the cauliflower rice is cooked through and most of the liquid has evaporated.

3. Taste the jambalaya and season with salt and pepper. Add the raw shrimp on top of the jambalaya and drizzle the butter over the top.

4. Return the pan to the oven and cook for 5-7 minutes, until the shrimp is cooked through and pink. Garnish with fresh parsley and a squeeze of lemon juice.

5. Enjoy!!

08/04/2026

👩‍🍳It’s Foodie Tuesday!👩‍🍳

Steak with Beans and Roasted Broccolini

If you’re looking to breathe new life into your dinner rotation, consider it done. Tender-crisp roasted broccolini, juicy sliced steak, and an addictive shallot and parsley relish we would happily eat by the spoonful—yes, please!

Ingredients:

STEAK

3 bunches Broccolini, trimmed and cut into large florets
2 large cloves garlic, roughly chopped
1 Tbsp. fennel seeds, lightly crushed
Olive oil
Kosher salt and pepper
1 15-oz can white beans, rinsed
2 - 12oz strip steaks cut 1-1/2-in.-thick

SHALLOT AND PARSLEY RELISH

3 Tbsp. sherry vinegar
1 tsp. honey
Kosher salt
1 medium shallot, finely chopped
Olive oil
1/4 cup flat-leaf parsley, finely chopped

Directions:

Step 1
Heat oven to 425°F. On large rimmed baking sheet, toss Broccolini, garlic, fennel seeds with 2 tablespoons oil, 1/2 teaspoon each kosher salt and pepper. Roast, tossing once, 9 minutes. Add beans and roast until heated through, 2 to 3 minutes more.

Step 2
Meanwhile, heat 1/2 tablespoon oil in large cast-iron skillet on medium-high. Season steaks with 1/2 teaspoon each kosher salt and pepper and cook, until deep brown, 3 minutes per side. Transfer skillet to oven along with Broccolini and roast to desired doneness, 4 to 5 minutes for medium. Transfer to cutting board and let rest 5 minutes before slicing.

Step 3
While steak and Broccolini cook, prepare relish: In small bowl, combine vinegar, honey, and 1/4 teaspoon salt to dissolve. Mix in shallot and let sit 5 minutes. Stir in 1 tablespoon oil, then parsley and any fennel seeds still on Broccolini pan. Serve spooned over steak and Broccolini.

07/27/2026

GET FIT FOR SUMMER AT KAYOTIC FITNESS! ☀️

This is your sign to stop waiting and start feeling your best! 💪

For a limited time, we’re offering:

6 Weeks of UNLIMITED Workouts for ONLY $99!

Whether you’re just getting started or ready to take your fitness to the next level, we’ve got a place for you.

✅ Strength Training
✅ Endurance Training
✅ Women’s Only Classes
✅ Co-Ed Classes
✅ FREE Childcare

Our coaches will meet you where you are and help you build strength, confidence, and healthy habits that last long after summer ends.

Sign up here:
https://app.e2ma.net/app2/audience/signup/1970065/1809461/

Let’s make this your strongest, healthiest summer yet!

07/21/2026

👩‍🍳It’s Foodie Tuesday!👩‍🍳

High-Protein Ground Turkey & Sweet Potato Skillet Is Ready in 25 Minutes

Ingredients:

1 tablespoon extra-virgin olive oil

½ medium yellow onion, diced

2 cloves garlic, minced

1 pound lean ground turkey

2 medium sweet potatoes, scrubbed and diced

1 cup sliced mushrooms

½ teaspoon salt

¼ teaspoon ground pepper

Directions:

1. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add diced onion and minced garlic; cook, stirring frequently, until softened, 2 to 3 minutes. Add 1 pound ground turkey; cook, stirring occasionally and breaking it apart, until no longer pink, 5 minutes.

2. Stir in diced sweet potatoes, 1 cup mushrooms, ½ teaspoon salt and ¼ teaspoon pepper. Cover and cook, stirring occasionally, until the sweet potatoes are tender, 10 to 12 minutes.

3. Enjoy!!

Address

8720 Rand Avenue
Daphne, AL
36526

Opening Hours

Monday	5:15am - 11am
	4:30pm - 6:30pm
Tuesday	5:15am - 11am
	4:30pm - 6:30pm
Wednesday	5:15am - 11am
	4:30pm - 6:30pm
Thursday	5:15am - 11am
	4:30pm - 6:30pm
Friday	5:15am - 11am
Saturday	9am - 10am

Telephone

+12515861581

Website

http://www.kayoticwomensfitness.com/

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