All Posts By

Nicole Riga

Watermelon Pizza

By | recipe

Need to feed a big group? Want it to be fun but not blow your calorie goals? Watermelon pizza to the rescue! Pizza might be a strong word (please, do not put tomato sauce on watermelons) but these little babies will be a hit for all ages and venues. Grilling them adds a fun caramelization, but you can also leave them raw and they’ll be just as good. We suggest a little pizza bar(re) with all the toppings and letting people decorate their own. Let us know what you think!(photo from KitchenKonfidence)

Ingredients:

Large watermelon cut into 1/2″ slices

Check out our topping recommendations below!

 

 

 

Flex’s Second Birthday! Free Classes & Fundraiser

By | Event

 

This Saturday, June 2nd, is our 2nd birthday and we have a ton planned to celebrate. This year, we’re supporting Together We Rise– a foundation that provides supplies to local children/teens in foster care to help them transition with love and dignity. We’re purchasing Teen Duffels for older children who are often forgotten about during these drives. No one should have to carry their belongings in a trash bag. For $15, you can gift a duffel bag for a teen going through more than their fair share. Please click to donate! At our birthday barrety your donation will be your ticket to class that day! We are finally halfway to our goal of $500 (or 33 bags to give), so please donate today!

Please sign up for your free class ASAP because they’re filling up! We’ll also have a watermelon pizza bar(re), cupcakes (because birthday), juices, and bubbly in the studio plus specials and first dibs at our amazing summer challenge (psst. it’s our biggest one yet). To top it off, our new \ retail is in, too! We will have donation bins for supplies to stuff our duffles for our local foster teens. Please bring an item to donate as your ticket in to class!

Their wishlist includes handwritten letters, (we’ll have a station at the party to write encouragement) journals, blankets, toothbrush, toothpaste, soap, deodorant, notebooks, hats, books, flashlights, refillable water bottles. We made an amazon wish list HERE with great value items that we think they’d love. Please bring new items because many foster children only receive hand me downs. Donations will be accepted all week!
The schedule is:

  • 9:00  Express Barre w/Stef
  • 10:00 Bootcamp with Karley
  • 10:15 Piloxing with Deborah
  • 11:00 Flex and Flow with Karley

Saturday parking can be tough, so please plan to get there a bit early. Remember the garage is almost always empty and the orthodox church on Rincon lets us use their parking lot for special fundraisers!

Protein Bowls- Vegetarian and GF

By | recipe

I find that I eat healthy at breakfast and dinner, but tend to struggle at lunch to not either a) eat out or b) eat a bunch of random poor choices that don’t keep me full. Full disclosure- I’m currently eating Annie’s Mac n Cheese for lunch- like, at this moment- because I ran out of spinach (a staple in my house) and this was the best I could do today. It happens. But on a normal day, this is one of my favorite lunch salads because it can be prepped the night before or even served for dinner the night before with leftovers the following day. Terra’s Kitchen (my fav meal delivery service- click the link for a discount) calls them “Sweet Potato, Spinach, Apple and Quinoa Bowl”, but I think they could use a bit of help in their titling department so I renamed them. Here is the adapted version from their bowl!

Serves 4. Time to Table 30 Minutes. Calories 477

16 ounces sweet potato chunks (roughly 2.5 chopped)

6.5 ounces red quinoa (or any color)

3 tsp apple cider vinegar

1 1/4 tsp dijon mustard

1 1/4 tsp honey- preferably local for the anti-allergens!

1/8 cup pecans, chopped

half an apple, chopped into chunks

2 loose cups of spinach

Feta to sprinkle on top

olive oil, salt, and pepper.

1. Roast the sweet potatoes: Preheat oven to 425°F. On a greased rimmed baking sheet, toss sweet potatoes with 2 teaspoons olive oil and ¼ teaspoon each salt and pepper. Bake 15 minutes, or until browned and tender, tossing halfway through.

2. Rinse the quinoa: Place the quinoa into a fine mesh strainer. Rinse under cold water for a solid minute, swishing the quinoa with your hand while rinsing. Drain.

3. Cook the quinoa: In a medium saucepan over medium-high heat, add 1 teaspoon of olive oil and the drained quinoa. Cook, stirring, for 1 minute. Add 1¾ cups water and ¼ teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat and let stand, COVERED, for 5 minutes. Fluff the quinoa gently with a fork.

4. Make the dressing: While quinoa and sweet potatoes are cooking, whisk together vinegar, mustard, honey, 3 tablespoons olive oil, and salt and pepper to taste in a small bowl.

5. Toast the pecans: Place pecans in a dry small skillet over medium heat and cook 3 minutes or until toasted.

To Serve: Arrange quinoa, sweet potatoes, apple slices, spinach, the pecans and feta in serving bowls. Drizzle with dressing.

Pro Tip- Meal prep the sweet potatoes and quinoa at the beginning of the week and grab as needed! I can usually get 4-6 lunches out of this one. Not looking to go meatless? Shredded chicken and wild salmon are also great add ins!

Zoodles (Zucchini Spaghetti)

By | recipe

My absolute favorite quick dinner has to be zoodles. If you’re not familiar, zoodles are zucchini noodles that replace traditional pasta- I think they taste even better! Zoodles are a breeze to make, add an extra serving of veggies into your dinner, and don’t leave you feeling stuffed afterward like other pasta dishes might. Pick up a few zucchinis from the store and a spiralizer of your choice (I like the kitchen aid attachment, but there are hundreds of options in every price range) and get to Zoodling!

There are countless versions of Spaghetti Zoodles. Sometimes I add ground turkey, sometimes I go veggie only (it depends on whether my husband has any input). Sometimes I make my own sauce and sometimes I pick up a jar from wholefoods- play with it to see what works for you and your family.

Weeknight Zoodles:

Time to table: 25-30 minutes. Serves 4

Heat olive oil in a large skillet over medium heat. Add turkey breast, pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes (if you like heat…which I don’t). Cook until turkey is lightly browned, 4 to 5 minutes. Move to a strainer and set aside.

While the turkey is cooking, Spiralize your zoodles- following the instructions on your particular spiralizer. Important* After you’ve turned the zucchini into zoodles, pour them into a colander with salt to draw water out and let them drain for at least 15 minutes. Zucchini has a lot of water- you don’t want all that water in your sauce!

Add your veggies to the turkey pan with 1 tsp oil. Saute until tender crisp. Add your pasta sauce (I make mine in a big batch and use it throughout the week for 2 or 3 different meals. If you opt to buy yours, look for one that is low in sugar like Thrive Organic Tomato Basil Pasta Sauce. Read the labels!) Add your cooked turkey and mix.

In a different sauce pan or even a wok, heat 2 tsp oil until shimmering. Pour your zoodles into the pan (but not the excess water!). Cook for only 2-3 minutes. You still want them to crunch slightly. Overcooked zoodles are soggy.

Plate your zoodles and spoon the sauce on top. Voila, a healthier take on spaghetti!

Kindness in the Studio- More than a tag line

By | Blog

Note from Niki

I saw a quote recently that said, “Remember what it felt like to be excluded so that you can help build a community where everyone is included” and it really resonated with me. You may have heard me talk about it before, but Flex was built around community on purpose. When I first moved here, I had zero friends, my S/O worked beyond full time and my family was in another time zone, so I would go to all these different fitness studios just to get a little bit of human interaction in my day. I vividly remember sitting in a big, fancy yoga studio and feeling like a total loser- at this point, I didn’t even know what Lululemon was, let alone where to get it. I bought my pink mat at Walmart that morning because I realized I didn’t even have one in CA. The teacher never even acknowledged my existence! I’m this lonely little Alaskan girl sitting in the veryyyy back corner watching all these gorgeous regulars stretch and warm up and I just felt so…out of place.

I knew that when I started my studio that I didn’t want that to live at Flex. As the instructor, I always look for the person in the corner because I know what that feels like. However, I’m only one small part of the equation. You, our beloved flexfam, are the heart of Flex. When you take a second to welcome someone new, you bridge the gap to make them feel like part of the fam and that can totally change someone’s day.

We have a kindness challenge starting soon and I hope you’ll be apart of it. Maybe we’ll start a flexfam revolution and it will spill out of the doors…Go make someone’s day and stay tuned for more info!

Be Limitless,

Niki Riga, Founder