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Lemon, Basil, Corn, and Nectarine Salad

Looking for a side dish that requires zero cooking? Try this quick and easy summer salad.

Stone fruits are in season, and my hands down favorite is nectarines. Pair these with crunchy corn, creamy avocado, and a tangy lemon dressing for the perfect summer salad.

xoxo

Anne

Lemon, Basil, Corn, and Nectarine Salad

www.FluidPortland.com

Ingredients:

  • 2 Tbsp fresh lemon juice
  • 1 Tbsp Olive oil
  • handful of fresh basil, chopped
  • salt and pepper
  • 2 ears of corn, kernels sliced off the cob
  • 2-3 nectarines, chopped
  • 1 avocado, cubed

Directions:

  1. Make dressing by mixing together lemon juice, olive oil, basil, and salt and pepper to taste. My favorite way to do this is to put everything in a jar with a tight fitting lid, and shake it like I’m real mad at it.
  2. Put all your delicious fruits and veggies in a bowl, pour dressing over, and mix. Taste and adjust seasonings if needed.

This is a nice basic recipe, and you could for sure play with your herbs by using cilantro or parsley, or add some heat with cayenne pepper. Try this recipe and let me know what you think!

I’m Anne McCranie, the owner of Fluid Movement + Massage LLC.

Creating a Culture of Healthy Movement.

I offer these recipes to tickle your taste buds. Please see your medical professional for specific dietary advice. To receive the latest Fluid news in your inbox each week, sign up for our newsletter in that little box over there to the right.

Listening To Understand Workshop

Do you avoid conflict?

Would you like to feel more connected in your relationships?

Do you have trouble expressing yourself during difficult conversations?

Often during an argument, we are planning what we are going to say next, instead of truly listening to the other person.

If you would like to develop the skill of listening to understand, join us Saturday June 19th for a 60 minute Zoom workshop.

I’m teaming up with Relationship Coach Kristen Mira to offer tools that will help you to navigate communication and conflict better. This one hour online workshop will set you on the right path to experience greater understanding and feeling more understood in your relationships. This workshop will help you to feel more confident, grounded and connected while navigating conflict, whether that’s in your most intimate relationships or with your boss, or coworker.

We will sit for a moment to get centered, then Kristin will offer tips on how to listen to understand. You will have an opportunity to practice these tips in a low stakes environment (with your Fluid friends).

Leave with a new understanding of why truly listening to understand is important, and know how to stay calm and centered in real world, stressful situations.

Click here to sign up today!

Spring Green Soup

We just got back from an impromptu getaway to northern Idaho. My girlfriends and I cooked and ate lots of delicious food, including this spring green soup. 

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This bright, herby, veggie soup is a snap to make. I know I say this about a lot of my recipes, but this one is SO EASY! All you have to do is chop one leek, and the fresh herbs (they are going to get pureed so no need to worry about precision), sauté your veggies for a few minutes, then blend everything together. If you have an immersion blender it will come in handy here. If not you can puree the soup in a blender, or Vitamix, just be very careful when transferring hot soup from the pot.

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Try this recipe and let me know what you think…

Spring Green Soup

Ingredients:

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 leek, while and light green parts chopped
  • 2 tsps. sea salt
  • 3 cups of chicken stock
  • 5 cups fresh spinach (about 6-8 oz.)
  • 2 1/2 cups frozen green peas (12 oz.)
  • 1 cup plain (unsweetened) Greek yogurt
  • 1/2 cup flat leaf parsley, chopped
  • 2 Tbsp. fresh mint, chopped
  • 1 Tbsp. lemon juice (1/2 of a lemon)

Directions:

  1. Heat oil and butter over medium heat. Add leeks and salt and saute for 5 minutes, or just enough to soften the leeks. Add broth and bring to a boil. Add peas and spinach and cook 3-4 minutes, or until spinach is wilted. Turn off soup and let it sit for a minute.
  2. Carefully transfer soup to a blender (or use an immersion blender right in the pot). Add yogurt, parsley, mint and lemon juice and blend until the soup is smooth.
  3. To serve, garnish with a few sprigs of mint, a squeeze of lemon or a splash of olive oil. Can be served warm or chilled. Enjoy!

green soup 5.16

Anne McCranie is a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.

*LIVE* Interview With Jenna Roberts – How Do You Listen to Your Intuition?

What does the word intuition mean to you?

Do you feel you have an inner voice guiding you?

Have you ever ignored your spidey sense, then later regretted it?

Whether it is telling you “no, get outta here”, or “this is the correct path, proceed”, your intuition is always telling you something, your task is to listen and interpret these messages.

Check out our recent interview with Jenna Roberts to learn how you can use your inner guide to help you make the best choices around food, shopping, even dating.

Ahi Poke Recipe

Did y’all see my post about our recent trip to Hawaii?

We ate all kinds of delicious, fresh, local food, and once we got home I wanted to recreate poke.

The trick is to start with a really fresh piece of fish. To be considered grade 1, or sushi grade tuna, where you typically are eating it raw – either plain, or lightly dressed – the fish is handled a specific way from the moment it is caught. It is immediately processed, and put on ice. While it used to be that eating fish in a town where you couldn’t smell the ocean was risky (order salmon at a restaurant in Flagstaff, no thank you), now seafood can be carefully insulated and flown most anywhere. In fact, I bet with a quick search I could find a fishmonger in the other Portland to overnight Maine lobsters for tomorrow’s dinner!

Here’s a poke recipe that is a little bit salty, sweet, crunchy, creamy, and oh so delicious. This could be an appetizer, or snack. Turn this into a bowl by layering rice, salad greens, thin sliced cabbage, red pepper, or whatever floats your boat.

Try it and let me know what you think.

Ahi Poke

Ingredients:

  • 1 lb #1, or Ahi tuna
  • 3 Tbsp soy sauce
  • 3 Tbsp mirin
  • 1 tsp sesame oil
  • 1 tsp sriracha
  • 1 small shallot, minced
  • 2 cloves of garlic, crushed
  • 1 avocado, cubed
  • 1 cucumber, diced small
  • 2 scallions, sliced thin
  • Sprinkle of furikake

Directions:

  1. Chop tuna into small cubes.
  2. Whisk together soy sauce, mirin, sesame oil, sriracha, shallot and garlic.
  3. Mix dressing with fish, and chill for one hour.
  4. Just before serving, mix in avocado, and cucumber. Taste, and adjust seasonings if needed.
  5. Top with scallions and furikake, and enjoy!

A note about ingredients. First, I forgot how much I love furikake! I’ve been sprinkling it on eggs, steamed veg, salads! I found all my ingredients (minus the tuna) at my local grocery store. I was thinking of taking a field trip out to Uwajimaya, or cruising 82nd, which I may still do just for fun, but I was also doing my regular grocery shopping the day I bought my ingredients and was on a mission, know what I mean? The tuna came from Portland Fish Market on Woodstock.

Are you looking for new recipes, or ways to work more fruits and veggies into your diet? Join our 21 day challenge starting May 1st!

Anne McCranie is a Portland, Oregon based personal trainer and licensed massage therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.