All Posts By

Nicole Riga

Vision Board Members Event

By | Event

 

Vision Boarding. What is it? Last year, I was a sceptic. I agreed to let our studio manager host it because she was passionate about it, but I thought it was going to be a scrapbooking exercise. And then everything – literally everything- on my vision board (and my husband’s) came true. You’ve got to do this. I don’t know the why, but I know it works! January 25th from 7-9.

Click HERE to sign up!

Free Limitless Open House

By | Uncategorized

This open house is going to be fun for new flexfam and regulars alike. Bring a new friend (sign him/her up ahead) for a raffle ticket to win flex cash. Chair massages, 1 on 1s with our chiropractor, snacks, juices, and specials. What more could you ask for? Sign up asap!- Free for anyone who hasn’t been in 6 months. Click HERE to sign up! 

By | Uncategorized

It’s time for our third annual Flex to End Breast Cancer event. Join us October 27th from 9am-noon for donation-based classes, snacks and silent auction. All proceeds go to Making Strides Against Breast Cancer, Silicon Valley.

Nordstrom Pop Up Event

By | Event

Need plans this Sunday? Come join us at Nordstrom Valley Fair for a free yoga class and juice tasting! We’ll be up in the VIP lounge offering Flex and Flow yoga with lots of shopping in the improved and expanded active wear dpt afterward. Sign up HERE!

Salmon Cakes

By | recipe

When the founder of your studio is an Alaskan Commerical Fisherman, you get a lot of salmon recipes. Here’s her favorite salmon cake go-to for easy dinners. Make slider buns for little fish burgers, wrap them in lettuce for a low-cal option, or just eat them plain with a salad. These are a hit with everyone!

Ingredients

  • 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
  • 2 tablespoons dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • Pinch of cayenne pepper
  • 2 scallions, chopped
  • 1 cup plus 2 tablespoons panko
  • Kosher salt and freshly ground black pepper

Cut half of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaiselemon juice, lemon zest and cayenne. Pulse to make a paste.

Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties and cook until browned on the bottom, 3 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

Niki’s favorite yogurt “tarter” sauce

  • 1 cup Greek yogurt
  • ½ English or pickling cucumber
  • 1 tablespoon of dry dill or 2 tablespoons of fresh.
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon sea salt
  • ¼ teaspoon celery salt
  • 1 small garlic clove
  • the zest of one yellow lemon
    Place everything in a food processor or using a hand blender purée into well combined.

Keep it chilled.