Have you met Alice? Let me introduce you…
You may have met her in Pilates classes here at Fluid World Headquarters. She hails from the bay area and now makes Sellwood her home. She never wears matching socks, and is fast becoming one of my favorite people!
Alice has been sewing for 28 years. She designs and crafts custom clothing and costumes including wedding gowns and bridesmaids dresses.
Who do you know who is getting married, or attending a wedding, a graduation, or another special event this summer? Send her to Alice for a custom creation that will have her looking and feeling her best.
For photos and more information about her work visit her blog.
Looking for a wedding or special occasion dress? Contact Alice at:
Anne McCranie is a Portland Oregon based Personal Trainer and Licensed Massage Therapist. She loves spreading the word about good people. Email her at email@example.com.
Got time off this week? Why don’t you join me for a class?
- Pilates mat class 6:30 Wednesday March 26th – core strength, flexibility.
- Vinyasa Yoga 4:30 Thursday March 27th – Sun salutations, warriors, standing balance, breathwork.
- TaijiFit 6 pm Thursday March 27th – “Flow” through a series of standing exercises based on traditional Taichi chuan movements. No experience needed, just follow along. Joint strength and flexibility, improved balance.
Click here for Fluid’s full class schedule. Contact Anne to reserve your spot!
Anne McCranie is a Portland, Oregon based personal trainer and Licensed Massage Therapist. She offers weekly classes along with private and semi private training. Call her today for a complimentary consultation (503) 705 4762.
Check out these lovely and gluten free July 4th recipes. My favorite is the star spangled cream tart.
What are your plans today? I have friends coming over to BBQ. One of my buddies is following a paleo diet so I made sugar free ketchup for her burger. Also on the menu Laura’s Sour Slaw, vegan and paleo friendly.
Here is her recipe…
- 1 head green cabbage, 1/4 slices
- 4 sprigs fresh oregano (or 2 tsp dried)
- 1 Jalapeno, finely chopped
- 1 Tbsp olive oil
- 2 Tbsp red wine vinegar
- salt and pepper to taste
Put all ingredients in a pot and cook over medium-low heat, no lid, for 20 minutes. Serve warm or cold. Delicious by itself or on a burger or baked potato.
Happy 4th of July!
Looking for some new moves to add to your home program this week? Here Elie demonstrates one of your November Five, the Pilates exercise Digging Trenches.Try this move at home (with or without the foam roller) to strengthen your back, core and shoulders.
Zip up your abdominals, press your forearms down into the roller and lift your back and chest. Slowly lower back down.
Notice how she keeps her back long, and shoulders away from her ears? Try for one minute of this move several times this week.
By: Laura Ruben
Is your garden teeming with beans? My buddy Laura’s is so she offered this month’s recipe. You could sub coconut oil for the olive oil if you prefer. Try this and let me know what you think.
3-4 cups fresh green beans, trimmed
1 cup of onion, large dice
¼ cup dried cranberries
¼ cup almonds, cashews or walnuts
*optional – 2 Tbs Hormel 50% less fat real bacon pieces
sea salt and fresh cracked black pepper
In a sauté pan over medium heat, add a tablespoon or two of olive oil. Add onion and sauté for 5-10 minutes until just starting to soften. Add green beans and continue to sauté for 5-10 minutes (add a dash more olive oil if necessary). Add a few tablespoons of water, turn heat to medium-low and cover with a lid, stirring occasionally for another five minutes. DO NOT OVERCOOK. Keep only enough liquid in the pan to keep vegetables from sticking to the pan. When the water has almost evaporated, stir in cranberries and nuts (*and bacon), salt and pepper, cover and simmer for five minutes until beans are crisp tender. Delicious!