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.

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.

Baked Oatmeal Recipe With Caramelized Bananas And Blueberries

Are you looking for a warm, filling, healthy, high fiber, slightly sweet, crunchy, chewy not boring breakfast, that you can make ahead and even freeze? Check out this recipe for baked oatmeal.

If you are a fan of soaking your grains you can for sure do this step the day before, then continue with the rest of the recipe.

I’ve made several variations on baked oatmeal over the past few months, typically I mix oats, fruit, sweetener, a handful of nuts, a couple eggs, and some type of milk, and bake in the oven like a casserole. What makes this recipe different, is you caramelize your bananas in butter first (ever had bananas foster? same idea), then add the rest of the ingredients.

My favorite fruit combo is frozen blueberries and cherries, but you could also do peaches, or raspberries (or whatever your heart desires). I use cow’s milk, but nut milk would also work well.

Check out the recipe below and let me know what you think…

Baked Oatmeal With Caramelized Bananas And Blueberries

Ingredients:

  • 3 Tbsp butter
  • 2-3 ripe bananas
  • 2 cups rolled oats (not instant)
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • 1/3 cup walnuts
  • 1/3 cup maple syrup
  • ½ cup milk
  • 2 eggs
  • 1 tsp vanilla
  • 1.5 cups fresh or frozen blueberries (or a mix of cherries, raspberries, or blackberries)

Directions:

  1. Preheat oven to 375.
  2. Butter an 8 x 8 square baking dish.
  3. Slice bananas, and place them in a single layer on the bottom of the dish. Bake at 375 for about 20 minutes, or until they start to smell really good.
  4. While the banana layer is baking, prep your other ingredients. In a bowl, mix together the oats, salt, baking powder, cinnamon, and half of the walnuts.
  5. In another bowl, whisk together maple syrup, milk, eggs, and vanilla.
  6. Once the bananas have caramelized, pull them out of the oven.
  7. Stir the oat mixture into the egg/ milk mixture to combine. Pour this over the bananas. Gently stir in the berries, and top with remaining walnuts (now everybody should be in the pan).
  8. Bake for about 45 minutes, until the top is golden brown and the oat mixture has set. Remove from the oven and let cool for a few minutes.
  9. Serve with a drizzle of maple syrup, or a spoonful of yogurt.

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 medial professional for specific dietary advice.

Tom Kha Gai: Spicy Chicken, Coconut Milk, Ginger, Cilantro, and Lime Soup

Tom Kha Gai is one of my favorite soups. Spicy, savory and rich with coconut milk this winter soup will warm your bones.

Cooking for vegetarians? Sub veggie stock for the chicken stock and add veggies (celery, carrots, potatoes…) instead of chicken. This recipe is pretty forgiving so feel free to experiment.

Tom Kha soup
spicy, creamy, chicken soup with lime

  • 1 quart chicken broth
  • One 15 oz. can of coconut milk
  • 1-2 whole dried Thai chilies diced, or a pinch of dried chili flakes
  • 1-2 inches of freshly grated ginger
  • 2 sticks of lemongrass
  • 2 thinly sliced chicken breasts
  • 1 cup of sliced mushrooms
  • 2 tsp fish sauce
  • 2 Tbsp of brown sugar
  • Juice from one lime
  • One small bunch of chopped green onions
  • One handful of cilantro
  • One thinly sliced red bell pepper

1. Bring chicken broth, coconut milk, dried chilies, ginger, lemongrass (and any additional veggies) to a boil. Simmer for ten minutes.

2. Add sliced chicken breast and cook for two minutes.

3. Add mushrooms, fish sauce, brown sugar and lime juice, and stir to combine.

4.  Ladle soup into bowls. Add green onions, cilantro and red peppers (this recipe should make four large servings).

5. Enjoy!

Corn Salad With Cojita and Pickled Onions

I made this delicious, salty, tangy, sweet, crunchy, perfect for July 4th corn salad last weekend, and for once in my life I stuck to the recipe. Well I did have one avocado on the counter who was screaming “eat me now or loose me forever”, so I sliced it and put it in the salad.

Have you heard I’m now on instagram? It’s true! Smitten Kitchen (where I saw this corn salad recipe) is one of my favorite finds. They have beautiful photos, the recipes are typically easy-ish to follow, and if you click on the photo it takes you right to the recipe.

This is sort of an upside down salad, in that the creamy dressing is on the bottom, and you pile crisp veggies on top. Tajin can be found at most grocery stores (this is the stuff they sprinkle on street corn in Mexico, you can also use it to zaz up a michelada). I made extra of the pickled onions and have been using them all week on eggs, salads, anything that needs a little zing. Try this recipe out and let me know what you think.

Corn Salad With Cojita and Pickled Onions

Ingredients:

  • 1/2 a small red onion, thin sliced
  • 2 tablespoons red wine vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 2 tbsp cold water
  • 4 ears of corn, shucked
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 3 oz crumbled cojita cheese
  • 1 lime, halved
  • Tajin seasoning
  • handful fresh cilantro
  • small avocado, sliced
  1. First make your pickled onions (don’t worry, this is really easy). Mix red onion with vinegar, sugar, salt, and water and refrigerate it while you work on the rest of the salad.
  2. Grill your corn (I do not have a grill so I just rolled these babies around in a hot pan to sear the outside a tad).
  3. Make your dressing – mix the sour cream, mayo, and cheese, and spread over the bottom over a serving platter.
  4. Once the corn is cool enough to handle, slice off the kernels and pile them on top of the cheese.
  5. Squeeze the juice of half of a lime over the corn, and top with pickled onions, avocado and cilantro. Sprinkle with Tajin (or a mix of chili powder and salt).
  6. Enjoy!

Hey there, I’m Anne McCranie, owner of Fluid Movement + Massage LLC. I offer this recipe to tickle your taste buds. I believe in eating a variety of whole foods, in season when possible, and sharing delicious food with people you love. Please see your medical professional for specific dietary advice.