Tori Belle Yoga

Be at home in your body through sustainable, mindful movement.

Tori Strein

Victoria goes by the nickname Tori. She grew up in the Pacific Northwest and began her practice a little over a decade ago. In 2010, she completed her 200-hour RYT certification through Purna Yoga in Bellevue, Washington. Later, she continued in her training to receive her 500-hour certification in 2014 from the same studio. Tori’s training was based in Iyengar’s teachings and emphasized the use of props for safe and effective alignment-based yoga. Tori is committed to teaching a class focused on moving the body with precision, focus, and integrity.

Teaching alignment-based yoga is important because she believes that a keen sense of kinesthetic awareness is the gateway to moving through life with ease and serenity. Cultivating a practice of mindful movement has allowed Tori to become more sensitive to how her body functions, where she is weakest and strongest, and most importantly has given her greater insight to what kinds of movement serves her. For Tori, all movement should center around giving back to the body. Exercise is not meant to punish. Exercise is a teacher that tolerates mistakes, teaches that discomfort can be rewarding, and allows the practitioner to feel more at home in their body. Curiosity of the practice and how movement can evolve is what fuels Tori’s love of yoga.

In Tori’s class, yogis can expect a prolonged warm-up and cool down with slower movement, longer holds, deep stretches, and an extended Savasana.

Outside of yoga, Tori loves weightlifting (a practice that perfectly encompasses the need for precision, focus and patience). She also loves hiking, cooking, and enjoying a bonfire with friends and family.

At Your Service

Full Schedule

Tori's Recipes

Cous Cous Salad
  • 1 cup uncooked cous cous
  • 6 tbs olive oil
  • 1 tsp cumin
  • 2 tsp red wine vinegar
  • 4 tbs lime juice
  • 1 bunch green onions
  • 1 red bell pepper
  • 1/3 cup chopped cilantro
  • 1 can black beans
  • 1 can garbanzo beans
  • 1 can corn
  • Bring 1 1/4 cup of water or broth to boil in a saucepan, then stir in cous cous.
  • Cover pot and remove from heat. Let stand for 5 minutes.
  • For the dressing, whisk together olive oil, lime juice, vinegar, and cumin.
  • In a large bowl, toss together green onions, chopped bell pepper, cilantro, corn, and beans.
  • Fluff cous cous with a fork and add to salad and dressing.
  • Salt and pepper to taste. Refrigerate.

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