Life by DailyBurn » Emily Miller http://dailyburn.com/life A better you, for life. Thu, 27 Aug 2015 15:15:49 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.4 Peanut Butter and Jelly Breakfast Muffin Recipe http://dailyburn.com/life/recipes/peanut-butter-and-jelly-breakfast-muffin-recipe/ http://dailyburn.com/life/recipes/peanut-butter-and-jelly-breakfast-muffin-recipe/#comments Sun, 17 May 2015 13:15:05 +0000 http://dailyburn.com/life/?p=40009 Peanut Butter and Jelly Breakfast Muffins

Move over, classic childhood sandwich. These healthy peanut butter and jelly breakfast muffins are a showstopper. While just one PB&J sammie can pack a whopping 18 grams of sugar, these slimmed-down muffins each have just four grams of the sweet stuff. Fresh, chopped strawberries replace sugar-laden jelly without sacrificing fruity flavor. To cut fat, use mashed bananas (the more ripe the better) and Greek yogurt, which keeps the muffins moist. And at 61 calories each, it’s OK to eat more than one for breakfast or a light snack. For a decadent finishing touch, warm some peanut butter and drizzle on top.

RELATED: 9 Healthy Whole-Grain Breakfast Recipes

[caption id="attachment_40013" align="alignnone" width="620"]Peanut Butter and Jelly Breakfast Muffins Photo by Emily Miller[/caption]

Peanut Butter and Jelly Breakfast Muffin Recipe

Makes 36 mini muffins

Prep time: 30 minutes
Cook time: 10 minutes

[skinnybox]

Ingredients

nonstick cooking spray
2 ripe bananas
1/4 cup maple syrup
1/4 cup light brown sugar
1/2 cup non-fat Greek yogurt
1 egg
1/3 cup unsweetened vanilla almond milk
1/2 cup peanut butter
2 teaspoons vanilla extract
1 3/4 cup white whole-wheat flour
1/4 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped strawberries

Preparation

  1. Preheat oven to 425°F. Coat mini muffin trays with nonstick cooking spray.
  2. In a medium bowl, mash bananas until smooth. Add maple syrup, brown sugar, yogurt, egg and milk and whisk until just combined. Stir in peanut butter and vanilla until well mixed.
  3. In a separate larger bowl, whisk flour, cinnamon, baking soda, powder and salt.
  4. Slowly pour half of wet mixture into dry mixture, stirring lightly. Add the rest of the wet mixture and stir until just combined. Do not over-stir. Fold in chopped strawberries.
  5. Spoon batter into muffin tray, filling each cup until it is almost full.
  6. Bake at 425°F for five minutes, then reduce temperature to 350°F and bake for another five to six minutes. Prick muffin with a toothpick and if clean, muffins are ready. Let cool in tray for five minutes.

For more recipes from Emily, visit www.emsbytes.com

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Peanut Butter and Jelly Breakfast Muffins

Move over, classic childhood sandwich. These healthy peanut butter and jelly breakfast muffins are a showstopper. While just one PB&J sammie can pack a whopping 18 grams of sugar, these slimmed-down muffins each have just four grams of the sweet stuff. Fresh, chopped strawberries replace sugar-laden jelly without sacrificing fruity flavor. To cut fat, use mashed bananas (the more ripe the better) and Greek yogurt, which keeps the muffins moist. And at 61 calories each, it’s OK to eat more than one for breakfast or a light snack. For a decadent finishing touch, warm some peanut butter and drizzle on top. RELATED: 9 Healthy Whole-Grain Breakfast Recipes [caption id="attachment_40013" align="alignnone" width="620"]Peanut Butter and Jelly Breakfast Muffins Photo by Emily Miller[/caption]

Peanut Butter and Jelly Breakfast Muffin Recipe

Makes 36 mini muffins Prep time: 30 minutes Cook time: 10 minutes [skinnybox]

Ingredients

nonstick cooking spray 2 ripe bananas 1/4 cup maple syrup 1/4 cup light brown sugar 1/2 cup non-fat Greek yogurt 1 egg 1/3 cup unsweetened vanilla almond milk 1/2 cup peanut butter 2 teaspoons vanilla extract 1 3/4 cup white whole-wheat flour 1/4 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup chopped strawberries

Preparation

  1. Preheat oven to 425°F. Coat mini muffin trays with nonstick cooking spray.
  2. In a medium bowl, mash bananas until smooth. Add maple syrup, brown sugar, yogurt, egg and milk and whisk until just combined. Stir in peanut butter and vanilla until well mixed.
  3. In a separate larger bowl, whisk flour, cinnamon, baking soda, powder and salt.
  4. Slowly pour half of wet mixture into dry mixture, stirring lightly. Add the rest of the wet mixture and stir until just combined. Do not over-stir. Fold in chopped strawberries.
  5. Spoon batter into muffin tray, filling each cup until it is almost full.
  6. Bake at 425°F for five minutes, then reduce temperature to 350°F and bake for another five to six minutes. Prick muffin with a toothpick and if clean, muffins are ready. Let cool in tray for five minutes.
For more recipes from Emily, visit www.emsbytes.com

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Vegan Sloppy Joe Recipe http://dailyburn.com/life/recipes/vegan-sloppy-joe-recipe/ http://dailyburn.com/life/recipes/vegan-sloppy-joe-recipe/#comments Tue, 12 May 2015 15:15:15 +0000 http://dailyburn.com/life/?p=39940 Vegan Sloppy Joe Recipe

Remember the cafeteria Sloppy Joes of your childhood? While delicious, the traditional Sloppy Joe has a surprising amount of sugar, fat and sodium. We revamped the classic sandwich by removing the meat and replacing it with heart-healthy pinto and kidney beans. By serving your sammies on whole-wheat buns, you’ll sneak in some nutritious grains to boot. Best of all, you’ll feel satisfied ‘til your next meal since these Joes pack 15 grams of protein and more than half of your daily fiber needs. To keep them animal product-free, make sure to use vegan Worcestershire sauce. Don’t have the right type of beans? This recipe is versatile, so use any variety you’ve got on hand.

RELATED: 9 Healthy Dinner Recipes for Meatless Monday

[caption id="attachment_39944" align="alignnone" width="620"]Vegan Sloppy Joe Recipe Photo by Emily Miller[/caption]

Vegan Sloppy Joe Recipe

Makes 6 sandwiches

Prep time: 15 minutes
Cook time: 20 minutes

[skinnybox]

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
1 bunch of scallions, chopped to white ends
1 can (15 oz) no-salt added pinto beans
1 can (15 oz) no-salt added kidney beans
1 can (15 oz) tomato sauce
1/4 cup to 1/3 cup ketchup
2 tablespoons vegan Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon oregano
6 whole-wheat buns

Preparation

  1. Heat a stockpot over medium heat, then add a tablespoon of olive oil. Sauté onion and scallions for five minutes until soft.
  2. Add remaining ingredients, and stir to combine. Reduce heat and let simmer for 15 to 20 minutes.
  3. Serve bean mixture on toasted whole-wheat buns.

For more recipes from Emily, visit www.emsbytes.com.

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Vegan Sloppy Joe Recipe

Remember the cafeteria Sloppy Joes of your childhood? While delicious, the traditional Sloppy Joe has a surprising amount of sugar, fat and sodium. We revamped the classic sandwich by removing the meat and replacing it with heart-healthy pinto and kidney beans. By serving your sammies on whole-wheat buns, you’ll sneak in some nutritious grains to boot. Best of all, you’ll feel satisfied ‘til your next meal since these Joes pack 15 grams of protein and more than half of your daily fiber needs. To keep them animal product-free, make sure to use vegan Worcestershire sauce. Don’t have the right type of beans? This recipe is versatile, so use any variety you’ve got on hand. RELATED: 9 Healthy Dinner Recipes for Meatless Monday [caption id="attachment_39944" align="alignnone" width="620"]Vegan Sloppy Joe Recipe Photo by Emily Miller[/caption]

Vegan Sloppy Joe Recipe

Makes 6 sandwiches Prep time: 15 minutes Cook time: 20 minutes [skinnybox]

Ingredients

1 tablespoon olive oil 1 yellow onion, chopped 1 bunch of scallions, chopped to white ends 1 can (15 oz) no-salt added pinto beans 1 can (15 oz) no-salt added kidney beans 1 can (15 oz) tomato sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red wine vinegar 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon oregano 6 whole-wheat buns

Preparation

  1. Heat a stockpot over medium heat, then add a tablespoon of olive oil. Sauté onion and scallions for five minutes until soft.
  2. Add remaining ingredients, and stir to combine. Reduce heat and let simmer for 15 to 20 minutes.
  3. Serve bean mixture on toasted whole-wheat buns.
For more recipes from Emily, visit www.emsbytes.com.

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Roasted Asparagus Recipe with Feta and Pistachios http://dailyburn.com/life/recipes/roasted-asparagus-recipe-feta-pistachios/ http://dailyburn.com/life/recipes/roasted-asparagus-recipe-feta-pistachios/#comments Sun, 26 Apr 2015 13:15:55 +0000 http://dailyburn.com/life/?p=39498 Roasted Asparagus Recipe

Spring is the season for fresh veggies, including vibrant stalks of asparagus. But there's a fine line line between good-for-you-greens and the soggy stuff you find at the salad bar buffet. For a new twist on this veg, we roasted it to perfection with garlic, feta and pistachios. The creamy feta texture complements the crisp greens, while the crushed nuts add plenty of crunch. Bring this gluten-free side dish to your next dinner party or add it into your weekly meal plan. A good source of fiber, folate and vitamins A, C, E and K, this asparagus recipe will add a boost of nutrients to whatever entree you choose (fish or chicken dishes pair great). Want more spice? Add an additional quarter teaspoon of red pepper flakes and dig in!

RELATED: Asparagus, Mushroom and Tofu Stir-Fry Recipe

[caption id="attachment_39494" align="alignnone" width="620"]Roasted Asparagus Recipe Photo by Emily Miller[/caption]

Roasted Asparagus Recipe with Feta and Pistachios

Serves 8
[skinnybox]
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients

1/4 cup olive oil
4 cloves garlic, pressed
Zest from 1 lemon
1 teaspoon oregano
1/4 teaspoon red pepper flakes
1/2 cup pistachios, shelled and unsalted
1 lb. asparagus, ends trimmed
1/4 cup feta cheese
Juice from 1 lemon

Preparation

  1. Preheat oven to 400°F.
  2. In a small pan, heat olive oil over medium-low heat for 30 seconds. Add garlic, lemon zest, oregano and red pepper flakes and sauté for 4-5 minutes. Adjust heat so the garlic does not brown. Remove from heat and let sit.
  3. Place pistachios in an airtight bag and using a rolling pin or your hands, crush into small pieces.
  4. Dip the asparagus in the oil mixture and then place on a large rimmed baking sheet. Sprinkle with half of the pistachios and then flip asparagus over. Sprinkle the remaining pistachios until coated. Garnish with feta cheese.
  5. Bake in oven for 10-15 minutes until the asparagus and topping begin to brown.
  6. Finish by pouring the lemon juice over the asparagus.

For more recipes from Emily, visit emsbytes.com.

The post Roasted Asparagus Recipe with Feta and Pistachios appeared first on Life by DailyBurn.

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Roasted Asparagus Recipe

Spring is the season for fresh veggies, including vibrant stalks of asparagus. But there's a fine line line between good-for-you-greens and the soggy stuff you find at the salad bar buffet. For a new twist on this veg, we roasted it to perfection with garlic, feta and pistachios. The creamy feta texture complements the crisp greens, while the crushed nuts add plenty of crunch. Bring this gluten-free side dish to your next dinner party or add it into your weekly meal plan. A good source of fiber, folate and vitamins A, C, E and K, this asparagus recipe will add a boost of nutrients to whatever entree you choose (fish or chicken dishes pair great). Want more spice? Add an additional quarter teaspoon of red pepper flakes and dig in! RELATED: Asparagus, Mushroom and Tofu Stir-Fry Recipe [caption id="attachment_39494" align="alignnone" width="620"]Roasted Asparagus Recipe Photo by Emily Miller[/caption]

Roasted Asparagus Recipe with Feta and Pistachios

Serves 8 [skinnybox] Prep time: 20 minutes Cook time: 15 minutes

Ingredients

1/4 cup olive oil 4 cloves garlic, pressed Zest from 1 lemon 1 teaspoon oregano 1/4 teaspoon red pepper flakes 1/2 cup pistachios, shelled and unsalted 1 lb. asparagus, ends trimmed 1/4 cup feta cheese Juice from 1 lemon

Preparation

  1. Preheat oven to 400°F.
  2. In a small pan, heat olive oil over medium-low heat for 30 seconds. Add garlic, lemon zest, oregano and red pepper flakes and sauté for 4-5 minutes. Adjust heat so the garlic does not brown. Remove from heat and let sit.
  3. Place pistachios in an airtight bag and using a rolling pin or your hands, crush into small pieces.
  4. Dip the asparagus in the oil mixture and then place on a large rimmed baking sheet. Sprinkle with half of the pistachios and then flip asparagus over. Sprinkle the remaining pistachios until coated. Garnish with feta cheese.
  5. Bake in oven for 10-15 minutes until the asparagus and topping begin to brown.
  6. Finish by pouring the lemon juice over the asparagus.
For more recipes from Emily, visit emsbytes.com.

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Chocolate Banana Oatmeal Cookies Recipe http://dailyburn.com/life/recipes/chocolate-banana-oatmeal-cookies-recipe/ http://dailyburn.com/life/recipes/chocolate-banana-oatmeal-cookies-recipe/#comments Thu, 19 Mar 2015 15:15:21 +0000 http://dailyburn.com/life/?p=38328 Chocolate Banana Oatmeal Cookies Recipe

Can a cookie be healthy? At 85 calories, these chocolate banana oatmeal cookies are guilt-free and satisfying. The mashed banana replaces some of the fat, but also adds moisture, keeping these cookies soft and chewy. Oats are a great source of slow-digesting carbs for lasting energy, plus they provide a nice texture with each bite. Use an overripe banana as these are the sweetest, and if you’re feeling nutty, throw in some chopped walnuts, almonds or your favorite nut variety.

RELATED: 10 Irresistible Protein Cookie Recipes

[caption id="attachment_38330" align="alignnone" width="620"]Chocolate Banana Oatmeal Cookies Recipe Photo by Emily Miller[/caption]

Chocolate Banana Oatmeal Cookies Recipe

Serves 30

Prep time: 30 minutes
Cook time: 15 minutes
[skinnybox]

Ingredients

1 cup white whole-wheat flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 teaspoon cinnamon
1/2 medium-sized banana
1/4 cup canola oil
1/2 cup packed brown sugar
3/4 cup confectioner’s sugar
1 egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semi-sweet chocolate chips

Preparation

  1. Pre-heat oven to 350°F and line cookie sheet with parchment paper.
  2. In a small bowl, stir together flour, cocoa powder, baking powder, baking soda, salt and cinnamon.
  3. In a larger bowl, mash the banana with a fork until smooth and no chunks remain. Add oil, brown sugar, confectioner’s sugar, egg and vanilla and stir until combined.
  4. Slowly add flour mix into banana mix. Stir well and then fold in oats and chocolate chips.
  5. Drop tablespoonful balls of dough on prepared cookie sheet. Gently flatten cookie with hands.
  6. Bake at 350°F for 10-12 minutes, just until edges turn golden brown. Let cool on cookie sheet for 5 minutes.

For more recipes from Emily, visit emsbytes.com.

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Chocolate Banana Oatmeal Cookies Recipe

Can a cookie be healthy? At 85 calories, these chocolate banana oatmeal cookies are guilt-free and satisfying. The mashed banana replaces some of the fat, but also adds moisture, keeping these cookies soft and chewy. Oats are a great source of slow-digesting carbs for lasting energy, plus they provide a nice texture with each bite. Use an overripe banana as these are the sweetest, and if you’re feeling nutty, throw in some chopped walnuts, almonds or your favorite nut variety. RELATED: 10 Irresistible Protein Cookie Recipes [caption id="attachment_38330" align="alignnone" width="620"]Chocolate Banana Oatmeal Cookies Recipe Photo by Emily Miller[/caption]

Chocolate Banana Oatmeal Cookies Recipe

Serves 30 Prep time: 30 minutes Cook time: 15 minutes [skinnybox]

Ingredients

1 cup white whole-wheat flour 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch of salt 1/2 teaspoon cinnamon 1/2 medium-sized banana 1/4 cup canola oil 1/2 cup packed brown sugar 3/4 cup confectioner’s sugar 1 egg 1 teaspoon vanilla extract 1 cup old-fashioned oats 1/2 cup semi-sweet chocolate chips

Preparation

  1. Pre-heat oven to 350°F and line cookie sheet with parchment paper.
  2. In a small bowl, stir together flour, cocoa powder, baking powder, baking soda, salt and cinnamon.
  3. In a larger bowl, mash the banana with a fork until smooth and no chunks remain. Add oil, brown sugar, confectioner’s sugar, egg and vanilla and stir until combined.
  4. Slowly add flour mix into banana mix. Stir well and then fold in oats and chocolate chips.
  5. Drop tablespoonful balls of dough on prepared cookie sheet. Gently flatten cookie with hands.
  6. Bake at 350°F for 10-12 minutes, just until edges turn golden brown. Let cool on cookie sheet for 5 minutes.
For more recipes from Emily, visit emsbytes.com.

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Spicy Peanut Soba Noodles Recipe http://dailyburn.com/life/recipes/spicy-peanut-soba-noodles-recipe/ http://dailyburn.com/life/recipes/spicy-peanut-soba-noodles-recipe/#comments Sun, 08 Feb 2015 14:15:15 +0000 http://dailyburn.com/life/?p=37052 Spicy Peanut Soba Noodles with Vegetables Recipe

At 280 calories per serving and more than 10 grams of protein, this vegan soba noodle dish will allow for seconds if the first round doesn’t fill you up. With a little spice and a lot of vegetables — thanks to sautéed broccoli, mushrooms and carrots — this dish will cure those winter blues. The recipe comes together easily and is also flexible. Don’t have mushrooms on hand? Stir in some peppers, onion or snap peas. Plus, it tastes even better as leftovers, so pack yourself a tasty, yet healthy, lunch.

RELATED: The Breakfast That Could Help You Eat 50 Percent Less at Lunch

[caption id="attachment_37056" align="alignnone" width="620"]Spicy Peanut Soba Noodles with Vegetables Recipe Photo by Emily Miller[/caption]

Spicy Peanut Soba Noodles Recipe

Serves 8

Prep time: 30 minutes
Cook time: 10 minutes
[skinnybox]

Ingredients

10 oz. uncooked soba noodles
1/3 cup peanut butter
1 tablespoon reduced-sodium soy sauce
2 tablespoons honey
1 clove garlic, minced
1 1/2 teaspoons crushed red pepper flakes
3 tablespoons water
1 1/2 tablespoon vegetable oil
1 medium head of broccoli, chopped into florets
8 oz. button mushrooms, cleaned with stems removed
1 cup carrots, cut into matchsticks
5 tablespoons dry-roasted peanuts, unsalted
1/2 cup scallions, chopped thinly

Preparation

  1. Prepare soba noodles according to package instructions, cooking in boiling water for 4-5 minutes. Drain and then rinse 2 to 3 times with cold water. Place noodles in large mixing bowl.
  2. In a separate small bowl, mix peanut butter, soy sauce, honey, garlic, red pepper flakes and water. Whisk until smooth consistency.
  3. Over medium heat in large skillet, heat vegetable oil for about 30 seconds until rippling. Add broccoli and stir for 4 to 5 minutes, until just tender. Add mushrooms and stir for 2 to 3 minutes until mushrooms are soft. Remove from heat and let cool.
  4. Stir peanut sauce over noodles and add matchstick carrots and then stir in the broccoli and mushroom mixture.
  5. Place peanuts in a small Ziploc bag and crush using rolling pin or hands, until broken into pieces.
  6. Plate noodles with a sprinkle of crushed peanuts and scallions.

RELATED: Is a Vegan Diet the Best Way to Lose Weight?

For more recipes from Emily, visit emsbytes.com.

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Spicy Peanut Soba Noodles with Vegetables Recipe

At 280 calories per serving and more than 10 grams of protein, this vegan soba noodle dish will allow for seconds if the first round doesn’t fill you up. With a little spice and a lot of vegetables — thanks to sautéed broccoli, mushrooms and carrots — this dish will cure those winter blues. The recipe comes together easily and is also flexible. Don’t have mushrooms on hand? Stir in some peppers, onion or snap peas. Plus, it tastes even better as leftovers, so pack yourself a tasty, yet healthy, lunch. RELATED: The Breakfast That Could Help You Eat 50 Percent Less at Lunch [caption id="attachment_37056" align="alignnone" width="620"]Spicy Peanut Soba Noodles with Vegetables Recipe Photo by Emily Miller[/caption]

Spicy Peanut Soba Noodles Recipe

Serves 8 Prep time: 30 minutes Cook time: 10 minutes [skinnybox]

Ingredients

10 oz. uncooked soba noodles 1/3 cup peanut butter 1 tablespoon reduced-sodium soy sauce 2 tablespoons honey 1 clove garlic, minced 1 1/2 teaspoons crushed red pepper flakes 3 tablespoons water 1 1/2 tablespoon vegetable oil 1 medium head of broccoli, chopped into florets 8 oz. button mushrooms, cleaned with stems removed 1 cup carrots, cut into matchsticks 5 tablespoons dry-roasted peanuts, unsalted 1/2 cup scallions, chopped thinly

Preparation

  1. Prepare soba noodles according to package instructions, cooking in boiling water for 4-5 minutes. Drain and then rinse 2 to 3 times with cold water. Place noodles in large mixing bowl.
  2. In a separate small bowl, mix peanut butter, soy sauce, honey, garlic, red pepper flakes and water. Whisk until smooth consistency.
  3. Over medium heat in large skillet, heat vegetable oil for about 30 seconds until rippling. Add broccoli and stir for 4 to 5 minutes, until just tender. Add mushrooms and stir for 2 to 3 minutes until mushrooms are soft. Remove from heat and let cool.
  4. Stir peanut sauce over noodles and add matchstick carrots and then stir in the broccoli and mushroom mixture.
  5. Place peanuts in a small Ziploc bag and crush using rolling pin or hands, until broken into pieces.
  6. Plate noodles with a sprinkle of crushed peanuts and scallions.
RELATED: Is a Vegan Diet the Best Way to Lose Weight? For more recipes from Emily, visit emsbytes.com.

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Vegan Mushroom Cioppino Recipe http://dailyburn.com/life/recipes/vegan-mushroom-cioppino-recipe/ http://dailyburn.com/life/recipes/vegan-mushroom-cioppino-recipe/#comments Tue, 03 Feb 2015 16:15:27 +0000 http://dailyburn.com/life/?p=36816 Mushroom Cioppino Recipe

Cioppino is a classic fisherman’s stew with tomatoes, wine, and plenty of seasonings, but in this vegan version, the fish is replaced with mushrooms. Use your favorite variety, from baby Portobello to cremini, and if you can find some, San Marzano tomatoes are preferred with their sweeter, less acidic taste. With fewer than 120 calories and three grams of fiber and protein per serving, this is a perfect lunch on its own. Better yet: add a slice of crusty bread for dipping and transform this dish into a satisfying dinner.

[caption id="attachment_36819" align="alignnone" width="620"]Mushroom Cioppino Recipe Photo by Emily Miller[/caption]

Vegan Mushroom Cioppino Recipe

Serves 6

Prep time: 30 minutes
Cook time: 30 minutes
[skinnybox]

Ingredients

2 tablespoon olive oil
1 cup leeks, thinly sliced into half moons
4 cloves garlic, minced
1 pound mushrooms, stems removed, cleaned and sliced thinly
1 cup fennel, diced
1/2 cup white wine
3 cups lower-sodium vegetable broth
20-ounce can diced tomatoes
1 tablespoon Old Bay seasoning
1 teaspoon crushed red pepper flakes
1 teaspoon oregano
salt and pepper, to taste

Preparation

  1. In a large stock pot, heat olive oil over medium heat for 30 seconds. Add leeks and garlic and stir for 3 minutes.
  2. Add mushrooms and stir for 5 minutes, until the mushrooms start to sweat.
  3. Add fennel and wine, and then bring to a boil. Reduce heat to medium low and let simmer for 2 minutes
  4. Stir in broth, tomatoes, Old Bay seasoning, red pepper flakes and oregano. Add salt and pepper, if necessary. Bring to a boil and then reduce heat to medium low. Simmer for 15 minutes uncovered.
  5. Once cooled, serve soup with crusty bread or a drizzle of olive oil.

RELATED: Are Medicinal Mushrooms the New Kale?

For more recipes from Emily, visit emsbytes.com.

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Mushroom Cioppino Recipe

Cioppino is a classic fisherman’s stew with tomatoes, wine, and plenty of seasonings, but in this vegan version, the fish is replaced with mushrooms. Use your favorite variety, from baby Portobello to cremini, and if you can find some, San Marzano tomatoes are preferred with their sweeter, less acidic taste. With fewer than 120 calories and three grams of fiber and protein per serving, this is a perfect lunch on its own. Better yet: add a slice of crusty bread for dipping and transform this dish into a satisfying dinner. [caption id="attachment_36819" align="alignnone" width="620"]Mushroom Cioppino Recipe Photo by Emily Miller[/caption]

Vegan Mushroom Cioppino Recipe

Serves 6 Prep time: 30 minutes Cook time: 30 minutes [skinnybox]

Ingredients

2 tablespoon olive oil 1 cup leeks, thinly sliced into half moons 4 cloves garlic, minced 1 pound mushrooms, stems removed, cleaned and sliced thinly 1 cup fennel, diced 1/2 cup white wine 3 cups lower-sodium vegetable broth 20-ounce can diced tomatoes 1 tablespoon Old Bay seasoning 1 teaspoon crushed red pepper flakes 1 teaspoon oregano salt and pepper, to taste

Preparation

  1. In a large stock pot, heat olive oil over medium heat for 30 seconds. Add leeks and garlic and stir for 3 minutes.
  2. Add mushrooms and stir for 5 minutes, until the mushrooms start to sweat.
  3. Add fennel and wine, and then bring to a boil. Reduce heat to medium low and let simmer for 2 minutes
  4. Stir in broth, tomatoes, Old Bay seasoning, red pepper flakes and oregano. Add salt and pepper, if necessary. Bring to a boil and then reduce heat to medium low. Simmer for 15 minutes uncovered.
  5. Once cooled, serve soup with crusty bread or a drizzle of olive oil.
RELATED: Are Medicinal Mushrooms the New Kale? For more recipes from Emily, visit emsbytes.com.

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Healthier Dark and Stormy Cocktail Recipe http://dailyburn.com/life/recipes/dark-and-stormy-cocktail-recipe/ http://dailyburn.com/life/recipes/dark-and-stormy-cocktail-recipe/#comments Wed, 31 Dec 2014 16:15:09 +0000 http://dailyburn.com/life/?p=31475 Dark and Stormy Drink Recipe

Kick back, relax and enjoy the end of the year with this healthier dark and stormy cocktail. Easy-to-make ginger syrup replaces sugar-laden ginger beer, slashing the beverage’s calories. Throw in some lime juice plus a spritz of club soda to create a refreshing and light taste. Ginger paste is found at most supermarkets, but you can always experiment with ginger juice. To make it, simply place washed ginger in a juicer, or go old school and grate it, put it in a cheesecloth, and squeeze.

[caption id="attachment_31477" align="alignnone" width="620"]Dark and Stormy Drink Recipe Photo by Emily Miller[/caption]

Healthier Dark and Stormy Cocktail Recipe

Serves 4

Prep time: 20 minutes
Cook time: 5 minutes
[skinnybox]

Ingredients

1/2 cup water
1/4 cup sugar
3 tablespoons ginger paste
8 ounces black rum
Juice from 1 lime
Club soda
Ice
Lime wedges

Preparation

  1. Over low heat, place water and sugar in saucepan. Stir constantly until sugar is dissolved, about 3 minutes.
  2. Remove from heat and stir in ginger. Let sit for 20 minutes.
  3. In a tumbler, pour 2 ounces rum, 1 ounce of ginger simple syrup, and 1/2 ounce of lime juice. Top with club soda and ice.
  4. Garnish with lime wedge.

For more recipes from Emily, visit www.emsbytes.com.

Originally posted August 31, 2014. 

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Dark and Stormy Drink Recipe

Kick back, relax and enjoy the end of the year with this healthier dark and stormy cocktail. Easy-to-make ginger syrup replaces sugar-laden ginger beer, slashing the beverage’s calories. Throw in some lime juice plus a spritz of club soda to create a refreshing and light taste. Ginger paste is found at most supermarkets, but you can always experiment with ginger juice. To make it, simply place washed ginger in a juicer, or go old school and grate it, put it in a cheesecloth, and squeeze. [caption id="attachment_31477" align="alignnone" width="620"]Dark and Stormy Drink Recipe Photo by Emily Miller[/caption]

Healthier Dark and Stormy Cocktail Recipe

Serves 4 Prep time: 20 minutes Cook time: 5 minutes [skinnybox]

Ingredients

1/2 cup water 1/4 cup sugar 3 tablespoons ginger paste 8 ounces black rum Juice from 1 lime Club soda Ice Lime wedges

Preparation

  1. Over low heat, place water and sugar in saucepan. Stir constantly until sugar is dissolved, about 3 minutes.
  2. Remove from heat and stir in ginger. Let sit for 20 minutes.
  3. In a tumbler, pour 2 ounces rum, 1 ounce of ginger simple syrup, and 1/2 ounce of lime juice. Top with club soda and ice.
  4. Garnish with lime wedge.
For more recipes from Emily, visit www.emsbytes.com. Originally posted August 31, 2014. 

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Polenta Vegetable Lasagna Recipe http://dailyburn.com/life/recipes/polenta-vegetable-lasagna-recipe/ http://dailyburn.com/life/recipes/polenta-vegetable-lasagna-recipe/#comments Tue, 18 Nov 2014 16:15:22 +0000 http://dailyburn.com/life/?p=34175 Polenta Vegetable Lasagna

What’s the perfect food for chilly nights? Lasagna, of course! But how about a healthier version? Replace the pasta with polenta and add heaps of vegetables for a new twist on a favorite dish. Part-skim ricotta adds some protein, while polenta provides a sturdy and hearty base. This recipe is easily adaptable — if you have vegetables sitting around don’t hesitate to throw them in with the eggplant, zucchini and mushrooms.

[caption id="attachment_34178" align="alignnone" width="620"]Polenta Vegetable Lasagna Photo by Emily Miller[/caption]

Polenta Vegetable Lasagna Recipe

Serves 12
[skinnybox]

Prep time: 20 minutes
Cook time: 1 hour

Ingredients

17.5 oz. polenta
2 tablespoons olive oil
1 large eggplant, diced
1 medium zucchini, diced
6 white button mushrooms, diced
salt and pepper, to taste
15 oz. baby spinach
1/2 cup water
1 1/2 cups marinara sauce
1 1/2 cups part-skim ricotta cheese
3 tablespoons Parmigiano Reggiano cheese

Preparation

  1. Preheat oven to 450°F and spray a 9x13 pan with cooking spray.
  2. Slice polenta into 1/2” thick pieces and line pan, cutting pieces to fit.
  3. In a large skillet, heat olive oil over medium heat. Sauté eggplant, zucchini and mushrooms for 4-6 minutes until tender. Add salt and pepper to taste. Place spinach and water in skillet and stir for 3 minutes until wilted. Add marinara sauce and let simmer for 2-3 minutes. Take off heat and cool for 5 minutes.
  4. In pan, top polenta with ricotta, using a fork to smooth out. Pour eggplant mixture on top. Sprinkle with Parmigiano Reggiano cheese.
  5. Bake at 450°F for 15 minutes, until cheese is bubbling. Let cool for 5 minutes before serving.

[caption id="attachment_34179" align="alignnone" width="620"]Polenta Vegetable Lasagna Photo by Emily Miller[/caption]

For more recipes from Emily, visit emsbytes.com.

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Polenta Vegetable Lasagna

What’s the perfect food for chilly nights? Lasagna, of course! But how about a healthier version? Replace the pasta with polenta and add heaps of vegetables for a new twist on a favorite dish. Part-skim ricotta adds some protein, while polenta provides a sturdy and hearty base. This recipe is easily adaptable — if you have vegetables sitting around don’t hesitate to throw them in with the eggplant, zucchini and mushrooms.

[caption id="attachment_34178" align="alignnone" width="620"]Polenta Vegetable Lasagna Photo by Emily Miller[/caption]

Polenta Vegetable Lasagna Recipe

Serves 12
[skinnybox]

Prep time: 20 minutes
Cook time: 1 hour

Ingredients

17.5 oz. polenta
2 tablespoons olive oil
1 large eggplant, diced
1 medium zucchini, diced
6 white button mushrooms, diced
salt and pepper, to taste
15 oz. baby spinach
1/2 cup water
1 1/2 cups marinara sauce
1 1/2 cups part-skim ricotta cheese
3 tablespoons Parmigiano Reggiano cheese

Preparation

  1. Preheat oven to 450°F and spray a 9x13 pan with cooking spray.
  2. Slice polenta into 1/2” thick pieces and line pan, cutting pieces to fit.
  3. In a large skillet, heat olive oil over medium heat. Sauté eggplant, zucchini and mushrooms for 4-6 minutes until tender. Add salt and pepper to taste. Place spinach and water in skillet and stir for 3 minutes until wilted. Add marinara sauce and let simmer for 2-3 minutes. Take off heat and cool for 5 minutes.
  4. In pan, top polenta with ricotta, using a fork to smooth out. Pour eggplant mixture on top. Sprinkle with Parmigiano Reggiano cheese.
  5. Bake at 450°F for 15 minutes, until cheese is bubbling. Let cool for 5 minutes before serving.
[caption id="attachment_34179" align="alignnone" width="620"]Polenta Vegetable Lasagna Photo by Emily Miller[/caption]

For more recipes from Emily, visit emsbytes.com.

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Sweet and Savory Rosemary Pecans Recipe http://dailyburn.com/life/recipes/sweet-savory-pecan-recipe/ http://dailyburn.com/life/recipes/sweet-savory-pecan-recipe/#comments Tue, 28 Oct 2014 15:15:50 +0000 http://dailyburn.com/life/?p=33564 Rosemary Nuts Recipe

Pecans are a great source of healthy fats and protein, making these sweet and salty rosemary recipe the perfect snack for your next dinner party. Or, make a batch and take some to work for an afternoon snack. Rosemary and sesame seeds bring a touch of savory to the palate, while Demerara or "raw" sugar gives the nuts an addictive crunch. This recipe easily doubles, and can make for great holiday gifts for friends and co-workers.

[caption id="attachment_33566" align="alignnone" width="620"]Rosemary Nuts Recipe Photo by Emily Miller[/caption]

Sweet and Salty Rosemary Pecans Recipe

Serves 10
[skinnybox]

Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

1 teaspoon fresh rosemary, minced
1 teaspoon sea salt
1/8 cup sesame seeds
1/2 cup Demerara sugar
1 large egg white
2 cups pecan halves

Preparation

  1. Preheat oven to 300°F. Line baking sheet with parchment paper.
  2. Mix rosemary, salt, sesame seeds and sugar in a small bowl.
  3. In separate larger bowl, whisk egg white just until frothy.
  4. Add pecans to egg whites, stirring until covered. Sprinkled rosemary mixture on top, stirring until coated.
  5. Place pecans on lined baking sheet and bake at 300°F for 20 minutes, or until coating is no longer wet.

For more recipes from Emily, visit emsbytes.com.

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Rosemary Nuts Recipe

Pecans are a great source of healthy fats and protein, making these sweet and salty rosemary recipe the perfect snack for your next dinner party. Or, make a batch and take some to work for an afternoon snack. Rosemary and sesame seeds bring a touch of savory to the palate, while Demerara or "raw" sugar gives the nuts an addictive crunch. This recipe easily doubles, and can make for great holiday gifts for friends and co-workers.

[caption id="attachment_33566" align="alignnone" width="620"]Rosemary Nuts Recipe Photo by Emily Miller[/caption]

Sweet and Salty Rosemary Pecans Recipe

Serves 10
[skinnybox]

Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

1 teaspoon fresh rosemary, minced
1 teaspoon sea salt
1/8 cup sesame seeds
1/2 cup Demerara sugar
1 large egg white
2 cups pecan halves

Preparation

  1. Preheat oven to 300°F. Line baking sheet with parchment paper.
  2. Mix rosemary, salt, sesame seeds and sugar in a small bowl.
  3. In separate larger bowl, whisk egg white just until frothy.
  4. Add pecans to egg whites, stirring until covered. Sprinkled rosemary mixture on top, stirring until coated.
  5. Place pecans on lined baking sheet and bake at 300°F for 20 minutes, or until coating is no longer wet.

For more recipes from Emily, visit emsbytes.com.

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Apple Oatmeal Cookies Recipe http://dailyburn.com/life/recipes/apple-oatmeal-cookies-recipe/ http://dailyburn.com/life/recipes/apple-oatmeal-cookies-recipe/#comments Tue, 14 Oct 2014 15:15:15 +0000 http://dailyburn.com/life/?p=33047 Apple Oatmeal Cookies

Did you go apple picking and now have no idea what to do with your bushels full of fruit? Problem solved! These apple oatmeal cookies are a healthier dessert, with only 110 calories per treat and three grams of fat — thanks to applesauce instead of excess butter. If available at your grocery store, try adding in butterscotch chips for a little extra indulgence! 

[caption id="attachment_33054" align="alignnone" width="620"]Apple Oatmeal Cookies Photo by Emily Miller[/caption]

Apple Oatmeal Cookies Recipe

Serves 36

Prep time: 1 hour 20 minutes
Cook time: 10 minutes

[skinnybox]

Ingredients

2 cups old fashioned oats
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 tablespoons unsalted butter
1 cup light brown sugar, packed
1/2 cup sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 cup applesauce, unsweetened
1 medium-large apple, peeled, cored and diced into ½ inch cubes
1/2 cup walnuts, chopped

Preparation

  1. In a small bowl, stir together oats, flour, baking powder, salt and cinnamon.
  2. Melt butter in microwave at 10-second intervals until fully melted. Place in a large bowl with brown sugar and sugar. Whisk until combined. Add the egg and vanilla, whisking until combined. Stir in applesauce and then fold in apple pieces and walnuts.
  3. Cover bowl and dough with plastic wrap and refrigerate for 1 hour.
  4. Preheat oven to 350° F and grease a baking sheet, or line with parchment paper.
  5. Drop tablespoons of dough on sheet and flatten with back of spoon. Bake for 10 minutes, or until bottoms begin to brown. Let cool on sheet for 10 minutes before transferring to cooling rack.

[caption id="attachment_33055" align="alignnone" width="620"]Apple Oatmeal Cookies Photo by Emily Miller[/caption]

RELATED: 10 Delicious Paleo Cookie Recipes

For more recipes from Emily, visit emsbytes.com.

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Apple Oatmeal Cookies

Did you go apple picking and now have no idea what to do with your bushels full of fruit? Problem solved! These apple oatmeal cookies are a healthier dessert, with only 110 calories per treat and three grams of fat — thanks to applesauce instead of excess butter. If available at your grocery store, try adding in butterscotch chips for a little extra indulgence! 

[caption id="attachment_33054" align="alignnone" width="620"]Apple Oatmeal Cookies Photo by Emily Miller[/caption]

Apple Oatmeal Cookies Recipe

Serves 36

Prep time: 1 hour 20 minutes
Cook time: 10 minutes

[skinnybox]

Ingredients

2 cups old fashioned oats
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 tablespoons unsalted butter
1 cup light brown sugar, packed
1/2 cup sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 cup applesauce, unsweetened
1 medium-large apple, peeled, cored and diced into ½ inch cubes
1/2 cup walnuts, chopped

Preparation

  1. In a small bowl, stir together oats, flour, baking powder, salt and cinnamon.
  2. Melt butter in microwave at 10-second intervals until fully melted. Place in a large bowl with brown sugar and sugar. Whisk until combined. Add the egg and vanilla, whisking until combined. Stir in applesauce and then fold in apple pieces and walnuts.
  3. Cover bowl and dough with plastic wrap and refrigerate for 1 hour.
  4. Preheat oven to 350° F and grease a baking sheet, or line with parchment paper.
  5. Drop tablespoons of dough on sheet and flatten with back of spoon. Bake for 10 minutes, or until bottoms begin to brown. Let cool on sheet for 10 minutes before transferring to cooling rack.
[caption id="attachment_33055" align="alignnone" width="620"]Apple Oatmeal Cookies Photo by Emily Miller[/caption]

RELATED: 10 Delicious Paleo Cookie Recipes

For more recipes from Emily, visit emsbytes.com.

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Mini Cranberry Pumpkin Muffins Recipe http://dailyburn.com/life/recipes/cranberry-pumpkin-muffins-recipe/ http://dailyburn.com/life/recipes/cranberry-pumpkin-muffins-recipe/#comments Sun, 28 Sep 2014 13:15:54 +0000 http://dailyburn.com/life/?p=32346 Cranberry Pumpkin Muffin

A healthier taste of fall in one bite, these mini pumpkin cranberry muffins stay moist thanks to use of Greek yogurt. Plus, they’re guilt-free, with just three grams of fat per muffin and plenty of vitamin A from the pumpkin itself. Cranberries are a welcome add-in with their sweet but subtle tanginess. To make full-size muffins, just double the baking time.

[caption id="attachment_32348" align="alignnone" width="620"]Cranberry Pumpkin Muffin Photo by Emily Miller[/caption]

Mini Cranberry Pumpkin Muffins Recipe

Serves 36

Prep time: 20 minutes
Cook time: 10 minutes

[skinnybox]

Ingredients

2 cups flour
3/4 cup dark brown sugar, packed
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of cloves
Pinch of salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup canola oil
1 cup plain non-fat Greek yogurt
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin purée
1/3 cup dried cranberries

Preparation

  1. Preheat oven to 350°F and grease mini-muffin tin or place muffin liners.
  2. In a medium bowl, mix flour, sugar, spices, salt, baking power and soda.
  3. In a large bowl, mix oil, yogurt, egg, vanilla and pumpkin until well combined.
  4. Slowly add dry ingredients to wet ingredients, and stir just until combined. Batter should be lumpy.
  5. Fold in cranberries.
  6. In greased muffin tin, place one teaspoon of batter for each muffin. Bake for 10 minutes, until a toothpick comes out clean.

For more recipes from Emily, visit emsbytes.com.

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Cranberry Pumpkin Muffin

A healthier taste of fall in one bite, these mini pumpkin cranberry muffins stay moist thanks to use of Greek yogurt. Plus, they’re guilt-free, with just three grams of fat per muffin and plenty of vitamin A from the pumpkin itself. Cranberries are a welcome add-in with their sweet but subtle tanginess. To make full-size muffins, just double the baking time.

[caption id="attachment_32348" align="alignnone" width="620"]Cranberry Pumpkin Muffin Photo by Emily Miller[/caption]

Mini Cranberry Pumpkin Muffins Recipe

Serves 36

Prep time: 20 minutes
Cook time: 10 minutes

[skinnybox]

Ingredients

2 cups flour
3/4 cup dark brown sugar, packed
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of cloves
Pinch of salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup canola oil
1 cup plain non-fat Greek yogurt
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin purée
1/3 cup dried cranberries

Preparation

  1. Preheat oven to 350°F and grease mini-muffin tin or place muffin liners.
  2. In a medium bowl, mix flour, sugar, spices, salt, baking power and soda.
  3. In a large bowl, mix oil, yogurt, egg, vanilla and pumpkin until well combined.
  4. Slowly add dry ingredients to wet ingredients, and stir just until combined. Batter should be lumpy.
  5. Fold in cranberries.
  6. In greased muffin tin, place one teaspoon of batter for each muffin. Bake for 10 minutes, until a toothpick comes out clean.

For more recipes from Emily, visit emsbytes.com.

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Vegan Baked Apples Recipe http://dailyburn.com/life/recipes/vegan-baked-apples-recipe/ http://dailyburn.com/life/recipes/vegan-baked-apples-recipe/#comments Thu, 25 Sep 2014 15:15:50 +0000 http://dailyburn.com/life/?p=32335 Baked Apples

Traditional baked apples can clock loads of calories and fat — so slash both with this vegan baked apples recipe. The dish will make your house smell like fall thanks to the juicy fruit, cinnamon and nutmeg. Plus, with fewer than 110 calories per serving, we support going for seconds. Want to go healthier? Replace the brown sugar with a drizzle of honey or maple syrup. Feeling indulgent? Top this crispy treat with freshly whipped cream or vanilla ice cream.

[caption id="attachment_32339" align="alignnone" width="620"]Baked Apples Photo by Emily Miller[/caption]

Vegan Baked Apples Recipe

Serves 6

[skinnybox]

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

3 apples
1/4 cup light brown sugar
1/4 cup old-fashioned oatmeal
1 tablespoon peanut butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of cloves
1 cup water

Preparation

  1. Preheat oven to 375°F and line a glass baking dish with tin foil.
  2. Wash and slice apples in half, along core. Scoop out the core with a melon baller or spoon.
  3. In a small bowl, mix sugar, oatmeal, peanut butter and spices. This should be crumbly.
  4. Spoon one heaping tablespoon into each apple core and place apples in prepared glass dish.
  5. Pour 1 cup of water around the apples.
  6. Bake at 375°F for 20-30 minutes, until apple skin starts to wrinkle.

For more recipes from Emily, visit emsbytes.com.

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Baked Apples

Traditional baked apples can clock loads of calories and fat — so slash both with this vegan baked apples recipe. The dish will make your house smell like fall thanks to the juicy fruit, cinnamon and nutmeg. Plus, with fewer than 110 calories per serving, we support going for seconds. Want to go healthier? Replace the brown sugar with a drizzle of honey or maple syrup. Feeling indulgent? Top this crispy treat with freshly whipped cream or vanilla ice cream.

[caption id="attachment_32339" align="alignnone" width="620"]Baked Apples Photo by Emily Miller[/caption]

Vegan Baked Apples Recipe

Serves 6

[skinnybox]

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

3 apples
1/4 cup light brown sugar
1/4 cup old-fashioned oatmeal
1 tablespoon peanut butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of cloves
1 cup water

Preparation

  1. Preheat oven to 375°F and line a glass baking dish with tin foil.
  2. Wash and slice apples in half, along core. Scoop out the core with a melon baller or spoon.
  3. In a small bowl, mix sugar, oatmeal, peanut butter and spices. This should be crumbly.
  4. Spoon one heaping tablespoon into each apple core and place apples in prepared glass dish.
  5. Pour 1 cup of water around the apples.
  6. Bake at 375°F for 20-30 minutes, until apple skin starts to wrinkle.

For more recipes from Emily, visit emsbytes.com.

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Quinoa Vegetarian Chili Recipe http://dailyburn.com/life/recipes/quinoa-vegatarian-chili-recipe/ http://dailyburn.com/life/recipes/quinoa-vegatarian-chili-recipe/#comments Sun, 21 Sep 2014 13:15:38 +0000 http://dailyburn.com/life/?p=31959 Quinoa Vegetarian Chili

With less than 350 calories per serving, this vegan and gluten-free chili recipe is the perfect healthy comfort food for fall football season. Two kinds of beans — pinto and black — plus quinoa help make up the 17 grams of protein. This dish also packs 12 grams of fiber, which will help keep you full (and warm!). Use lower sodium vegetable broth if preferred and experiment garnishing with avocado or cornbread bits for added texture.

[caption id="attachment_31963" align="alignnone" width="620"]Quinoa Vegetarian Chili Photo by Emily Miller[/caption]

Quinoa Vegetarian Chili Recipe 

Serves 8

Prep time: 15 minutes
Cook time: 1 hour

[skinnybox]

Ingredients

2 15-ounce can black beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can corn kernels, drained and rinsed
1 15-ounce can fire roasted diced tomatoes
1 cup quinoa, uncooked
3 cups vegetable broth
1/2 medium onion, chopped
1 poblano pepper, chopped finely
1 medium green pepper, chopped
1 tablespoon cilantro, minced
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3-4 dashes of your favorite hot sauce

Preparation

  1. Place all ingredients in large stock pot and over medium-high heat, bring to a boil.
  2. Let simmer for 40-50 minutes uncovered, or until desired consistency.

RELATED: 8 Healthier Tailgating Recipes

For more recipes from Emily, visit emsbytes.com.

The post Quinoa Vegetarian Chili Recipe appeared first on Life by DailyBurn.

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Quinoa Vegetarian Chili

With less than 350 calories per serving, this vegan and gluten-free chili recipe is the perfect healthy comfort food for fall football season. Two kinds of beans — pinto and black — plus quinoa help make up the 17 grams of protein. This dish also packs 12 grams of fiber, which will help keep you full (and warm!). Use lower sodium vegetable broth if preferred and experiment garnishing with avocado or cornbread bits for added texture.

[caption id="attachment_31963" align="alignnone" width="620"]Quinoa Vegetarian Chili Photo by Emily Miller[/caption]

Quinoa Vegetarian Chili Recipe 

Serves 8

Prep time: 15 minutes
Cook time: 1 hour

[skinnybox]

Ingredients

2 15-ounce can black beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can corn kernels, drained and rinsed
1 15-ounce can fire roasted diced tomatoes
1 cup quinoa, uncooked
3 cups vegetable broth
1/2 medium onion, chopped
1 poblano pepper, chopped finely
1 medium green pepper, chopped
1 tablespoon cilantro, minced
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3-4 dashes of your favorite hot sauce

Preparation

  1. Place all ingredients in large stock pot and over medium-high heat, bring to a boil.
  2. Let simmer for 40-50 minutes uncovered, or until desired consistency.

RELATED: 8 Healthier Tailgating Recipes

For more recipes from Emily, visit emsbytes.com.

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Zucchini Bread Recipe with Chocolate Chips http://dailyburn.com/life/recipes/healthy-zucchini-bread-recipe/ http://dailyburn.com/life/recipes/healthy-zucchini-bread-recipe/#comments Tue, 02 Sep 2014 15:15:24 +0000 http://dailyburn.com/life/?p=31559 Zucchini Bread

With zucchini in full harvest, why not add some of these veggies to your desserts? This zucchini bread slashes fat thanks to applesauce, which also keeps each slice satisfyingly moist and tasty. A pinch of cinnamon — and a decadent serving of chocolate chips — will leave your kitchen smelling wonderful, and your taste buds overly content. Plus, with fewer than 130 calories per serving, there's plenty to be happy about, guilt-free. Omit the chocolate chips altogether if you're looking to lower the sugar content even further, and feel free to add walnuts for an extra wholesome crunch factor.

[caption id="attachment_31562" align="alignnone" width="620"]Zucchini Bread Photo by Emily Miller[/caption]

Zucchini Bread Recipe with Chocolate Chips

Serves 12

Prep time: 30 minutes
Cook time: 60 minutes

[skinnybox]

Ingredients

Scant 3/4 cup sugar
1 cup applesauce, unsweetened
3 tablespoons canola oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 zucchini, finely shredded
1/2 cup chocolate chips

Preparation

  1. Preheat oven to 350°F. Grease a 9x5” loaf pan with olive oil cooking spray.
  2. In a large bowl, place sugar, applesauce, oil, eggs and vanilla extract. Whisk until smooth.
  3. In a separate smaller bowl, mix flour, baking soda, cinnamon and salt.
  4. Slowly combine flour mixture into sugar mixture, stirring just until mixed.
  5. Fold in zucchini and chocolate chips. Do not over-stir.
  6. Scoop mixture into greased loaf pan and bake at 350°F for 45 minutes to 1 hour. A toothpick should come out clean when done.
  7. Let cool in pan for 10 minutes before slicing.

RELATED: Zucchini Bread Pancake Recipe

For more recipes from Emily, visit www.emsbytes.com.

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Zucchini Bread

With zucchini in full harvest, why not add some of these veggies to your desserts? This zucchini bread slashes fat thanks to applesauce, which also keeps each slice satisfyingly moist and tasty. A pinch of cinnamon — and a decadent serving of chocolate chips — will leave your kitchen smelling wonderful, and your taste buds overly content. Plus, with fewer than 130 calories per serving, there's plenty to be happy about, guilt-free. Omit the chocolate chips altogether if you're looking to lower the sugar content even further, and feel free to add walnuts for an extra wholesome crunch factor.

[caption id="attachment_31562" align="alignnone" width="620"]Zucchini Bread Photo by Emily Miller[/caption]

Zucchini Bread Recipe with Chocolate Chips

Serves 12

Prep time: 30 minutes
Cook time: 60 minutes

[skinnybox]

Ingredients

Scant 3/4 cup sugar
1 cup applesauce, unsweetened
3 tablespoons canola oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 zucchini, finely shredded
1/2 cup chocolate chips

Preparation

  1. Preheat oven to 350°F. Grease a 9x5” loaf pan with olive oil cooking spray.
  2. In a large bowl, place sugar, applesauce, oil, eggs and vanilla extract. Whisk until smooth.
  3. In a separate smaller bowl, mix flour, baking soda, cinnamon and salt.
  4. Slowly combine flour mixture into sugar mixture, stirring just until mixed.
  5. Fold in zucchini and chocolate chips. Do not over-stir.
  6. Scoop mixture into greased loaf pan and bake at 350°F for 45 minutes to 1 hour. A toothpick should come out clean when done.
  7. Let cool in pan for 10 minutes before slicing.

RELATED: Zucchini Bread Pancake Recipe

For more recipes from Emily, visit www.emsbytes.com.

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Vegan Carrot Cake Cupcake Recipe http://dailyburn.com/life/recipes/carrot-cake-vegan-cupcake-recipe/ http://dailyburn.com/life/recipes/carrot-cake-vegan-cupcake-recipe/#comments Thu, 28 Aug 2014 15:15:26 +0000 http://dailyburn.com/life/?p=31438 Carrot Cupcakes

Store-bought carrot cake packs in the calories and fat, so we gave it a slimmed down makeover and created these vegan mini carrot cupcakes instead. Full of beta-carotene, which produces vitamin A, carrots are a nutritious addition to sweeten up desserts. Here, the shredded variety mixed with raisins and walnuts come together for that classic taste you're craving. Applesauce replaces the egg, which helps slash fat. And yes, since there’s no egg, you can certainly lick the bowl clean.

[caption id="attachment_31440" align="alignnone" width="620"]Carrot Cupcakes Photo by Emily Miller[/caption]

[skinnybox]

Serves 24

Prep time: 30 minutes
Cook time: 20 minutes

Ingredients

For the cupcakes:
1 cup flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/2 cup sugar
1/2 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup crushed pineapple
1 ¼ cups shredded carrot
1/2 cup raisins
1/4 cup walnuts

For the frosting:
4 ounces vegan cream cheese
2 tablespoons vegan butter
1 cup confectioner’s sugar
1/2 teaspoon vanilla extract 

Preparation

  1. Preheat oven to 350°F. Grease a mini cupcake tin with cooking spray.
  2. In a small bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and cloves.
  3. In a larger bowl with an electric mixer, beat together sugar and applesauce for 1 minute. Add oil and vanilla extract, beat for 30 seconds. Then add crushed pineapple, beating until combined.
  4. Slowly add flour mixture to sugar mixture, beating just until combined.
  5. Fold in carrots, raisins and walnuts.
  6. Spoon a tablespoon of batter per cupcake into the tin.
  7. Bake for 10-12 minutes until a toothpick comes out clean.  Let cool for 10 minutes
  8. While baking, beat frosting ingredients until smooth. Refrigerate until ready to use and then place frosting in a pastry bag or a Ziploc bag. If using Ziploc bag, cut a 1/4 inch piece off the corner of the bag. Once cupcakes are cool, use bag to pipe frosting onto cakes.
  9. Before serving, garnish cupcake with a walnut.

 For more recipes from Emily, visit www.emsbytes.com.

The post Vegan Carrot Cake Cupcake Recipe appeared first on Life by DailyBurn.

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Carrot Cupcakes

Store-bought carrot cake packs in the calories and fat, so we gave it a slimmed down makeover and created these vegan mini carrot cupcakes instead. Full of beta-carotene, which produces vitamin A, carrots are a nutritious addition to sweeten up desserts. Here, the shredded variety mixed with raisins and walnuts come together for that classic taste you're craving. Applesauce replaces the egg, which helps slash fat. And yes, since there’s no egg, you can certainly lick the bowl clean.

[caption id="attachment_31440" align="alignnone" width="620"]Carrot Cupcakes Photo by Emily Miller[/caption]

[skinnybox]

Serves 24

Prep time: 30 minutes
Cook time: 20 minutes

Ingredients

For the cupcakes:
1 cup flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/2 cup sugar
1/2 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup crushed pineapple
1 ¼ cups shredded carrot
1/2 cup raisins
1/4 cup walnuts

For the frosting:
4 ounces vegan cream cheese
2 tablespoons vegan butter
1 cup confectioner’s sugar
1/2 teaspoon vanilla extract 

Preparation

  1. Preheat oven to 350°F. Grease a mini cupcake tin with cooking spray.
  2. In a small bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and cloves.
  3. In a larger bowl with an electric mixer, beat together sugar and applesauce for 1 minute. Add oil and vanilla extract, beat for 30 seconds. Then add crushed pineapple, beating until combined.
  4. Slowly add flour mixture to sugar mixture, beating just until combined.
  5. Fold in carrots, raisins and walnuts.
  6. Spoon a tablespoon of batter per cupcake into the tin.
  7. Bake for 10-12 minutes until a toothpick comes out clean.  Let cool for 10 minutes
  8. While baking, beat frosting ingredients until smooth. Refrigerate until ready to use and then place frosting in a pastry bag or a Ziploc bag. If using Ziploc bag, cut a 1/4 inch piece off the corner of the bag. Once cupcakes are cool, use bag to pipe frosting onto cakes.
  9. Before serving, garnish cupcake with a walnut.

 For more recipes from Emily, visit www.emsbytes.com.

The post Vegan Carrot Cake Cupcake Recipe appeared first on Life by DailyBurn.

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Broccoli-Stuffed Sweet Potato Recipe with Peanut Sauce http://dailyburn.com/life/recipes/sweet-potato-recipe-broccoli-peanut-sauce/ http://dailyburn.com/life/recipes/sweet-potato-recipe-broccoli-peanut-sauce/#comments Sun, 17 Aug 2014 13:15:00 +0000 http://dailyburn.com/life/?p=30928 Stuffed Sweet Potato

Stuffed to the brim with fresh broccoli and drizzled with a peanut coconut sauce, Thai-inspired sweet potatoes are healthier and more flavorful than the starchy white variety. Plus, you’ll get plenty of beta-carotene and fiber, not to mention more than eight grams of protein in this vegan dish. Drizzle any leftover sauce over your favorite steamed veggies, shrimp, or even use it as salad dressing.

[caption id="attachment_30930" align="alignnone" width="620"]Stuffed Sweet Potato Photo by Emily Miller[/caption]

Broccoli-Stuffed Sweet Potato Recipe with Peanut Sauce

Serves 3

Prep time: 20 minutes
Cook time: 1 hour

[skinnybox]

Ingredients

For potatoes:
3 sweet potatoes, scrubbed
1 1/2 cups broccoli florets
1/4 cup chopped peanuts

For peanut coconut sauce:
1/3 cup peanut butter
2/3 cup light coconut milk
1 clove garlic
Juice from 1/2 lime
1 1/2 teaspoon soy sauce
3/4 teaspoon rice wine vinegar
3/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon ginger paste or minced ginger

Preparation

  1. Preheat oven to 400° F.
  2. With a fork, prick each sweet potato 3-4 times. Place on baking sheet and bake for 1 hour.
  3. While potatoes are cooking, place all sauce ingredients into food processor. Blend until smooth.
  4. In a microwave-safe bowl, place broccoli florets and 2 tablespoons of water. Cover and microwave for 3-4 minutes until steamed.
  5. Stuff each potato with ½ cup broccoli. Drizzle 1 tablespoon of sauce on top, and garnish with chopped peanuts.

For more recipes from Emily, visit www.emsbytes.com.

The post Broccoli-Stuffed Sweet Potato Recipe with Peanut Sauce appeared first on Life by DailyBurn.

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Stuffed Sweet Potato

Stuffed to the brim with fresh broccoli and drizzled with a peanut coconut sauce, Thai-inspired sweet potatoes are healthier and more flavorful than the starchy white variety. Plus, you’ll get plenty of beta-carotene and fiber, not to mention more than eight grams of protein in this vegan dish. Drizzle any leftover sauce over your favorite steamed veggies, shrimp, or even use it as salad dressing.

[caption id="attachment_30930" align="alignnone" width="620"]Stuffed Sweet Potato Photo by Emily Miller[/caption]

Broccoli-Stuffed Sweet Potato Recipe with Peanut Sauce

Serves 3

Prep time: 20 minutes
Cook time: 1 hour

[skinnybox]

Ingredients

For potatoes:
3 sweet potatoes, scrubbed
1 1/2 cups broccoli florets
1/4 cup chopped peanuts

For peanut coconut sauce:
1/3 cup peanut butter
2/3 cup light coconut milk
1 clove garlic
Juice from 1/2 lime
1 1/2 teaspoon soy sauce
3/4 teaspoon rice wine vinegar
3/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon ginger paste or minced ginger

Preparation

  1. Preheat oven to 400° F.
  2. With a fork, prick each sweet potato 3-4 times. Place on baking sheet and bake for 1 hour.
  3. While potatoes are cooking, place all sauce ingredients into food processor. Blend until smooth.
  4. In a microwave-safe bowl, place broccoli florets and 2 tablespoons of water. Cover and microwave for 3-4 minutes until steamed.
  5. Stuff each potato with ½ cup broccoli. Drizzle 1 tablespoon of sauce on top, and garnish with chopped peanuts.

For more recipes from Emily, visit www.emsbytes.com.

The post Broccoli-Stuffed Sweet Potato Recipe with Peanut Sauce appeared first on Life by DailyBurn.

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Eggplant Rollatini with Arrabiata Sauce Recipe http://dailyburn.com/life/recipes/eggplant-rollatini-arrabiata-sauce-recipe/ http://dailyburn.com/life/recipes/eggplant-rollatini-arrabiata-sauce-recipe/#comments Thu, 07 Aug 2014 15:15:26 +0000 http://dailyburn.com/life/?p=30615 Eggplant Rollatini

Take a cue from Italian cuisine with this eggplant rollatini dish, made healthier with part-skim ricotta and a homemade, spicy arrabiata sauce. Grilling the eggplant boosts the dish’s flavor and makes rolling the vegetable a cinch. Feeling indulgent? Add slices of fresh mozzarella on top and bake for 15 minutes at 350 degrees.

[caption id="attachment_30618" align="alignnone" width="620"]Eggplant Rollatini Photo by Emily Miller[/caption]

Eggplant Rollatini with Arrabiata Sauce Recipe 

Serves 6

Prep time: 30 minutes
Cook time:  30 minutes

[skinnybox]

Ingredients

For Sauce:
1 28. oz can San Marzano whole tomatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
3 tablespoons of tomato paste
1/4 teaspoon sugar
1/2 teaspoon sea salt
ground black pepper

For Eggplant:
2 large eggplants
1/4 cup olive oil
sea salt
ground black pepper
1/4 cup basil
1 cup part-skim ricotta

Preparation

  1. Preheat grill to medium heat.
  2. Prepare eggplant by cutting off the ends and slicing lengthwise into 1/4” thick pieces. Sprinkle salt on eggplant and place in colander for 20 minutes.
  3. Using a food processor, process can of tomatoes until smooth.
  4. In a large stock pot over medium-low heat, heat olive oil.
  5. Add garlic, stirring for 30 seconds. Then add red pepper flakes and tomato paste.
  6. Stir in processed tomatoes, sugar, sea salt and a dash of ground black pepper. Let simmer for 10  to 15 minutes.
  7. Rinse off eggplant and pat dry. Using a pastry brush, brush oil onto eggplant slices and season with salt and pepper. Remaining oil can be brushed onto eggplant as it grills.
  8. Place eggplant slices on grill, cooking for 3-5 minutes each side. Transfer to baking sheet.
  9. In food processor, mix ricotta and basil until smooth.
  10. Scoop one tablespoon of ricotta and basil mixture onto wider end of eggplant and then roll tightly.
  11. In a deep dish, spoon arrabiata sauce and place rollatini on top. If need be, warm up the dish in the oven for 15 minutes at 350° F. Garnish with basil and serve.

For more recipes from Emily, visit www.emsbytes.com.

The post Eggplant Rollatini with Arrabiata Sauce Recipe appeared first on Life by DailyBurn.

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Eggplant Rollatini

Take a cue from Italian cuisine with this eggplant rollatini dish, made healthier with part-skim ricotta and a homemade, spicy arrabiata sauce. Grilling the eggplant boosts the dish’s flavor and makes rolling the vegetable a cinch. Feeling indulgent? Add slices of fresh mozzarella on top and bake for 15 minutes at 350 degrees.

[caption id="attachment_30618" align="alignnone" width="620"]Eggplant Rollatini Photo by Emily Miller[/caption]

Eggplant Rollatini with Arrabiata Sauce Recipe 

Serves 6

Prep time: 30 minutes
Cook time:  30 minutes

[skinnybox]

Ingredients

For Sauce:
1 28. oz can San Marzano whole tomatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
3 tablespoons of tomato paste
1/4 teaspoon sugar
1/2 teaspoon sea salt
ground black pepper

For Eggplant:
2 large eggplants
1/4 cup olive oil
sea salt
ground black pepper
1/4 cup basil
1 cup part-skim ricotta

Preparation

  1. Preheat grill to medium heat.
  2. Prepare eggplant by cutting off the ends and slicing lengthwise into 1/4” thick pieces. Sprinkle salt on eggplant and place in colander for 20 minutes.
  3. Using a food processor, process can of tomatoes until smooth.
  4. In a large stock pot over medium-low heat, heat olive oil.
  5. Add garlic, stirring for 30 seconds. Then add red pepper flakes and tomato paste.
  6. Stir in processed tomatoes, sugar, sea salt and a dash of ground black pepper. Let simmer for 10  to 15 minutes.
  7. Rinse off eggplant and pat dry. Using a pastry brush, brush oil onto eggplant slices and season with salt and pepper. Remaining oil can be brushed onto eggplant as it grills.
  8. Place eggplant slices on grill, cooking for 3-5 minutes each side. Transfer to baking sheet.
  9. In food processor, mix ricotta and basil until smooth.
  10. Scoop one tablespoon of ricotta and basil mixture onto wider end of eggplant and then roll tightly.
  11. In a deep dish, spoon arrabiata sauce and place rollatini on top. If need be, warm up the dish in the oven for 15 minutes at 350° F. Garnish with basil and serve.

For more recipes from Emily, visit www.emsbytes.com.

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Grilled Eggplant and Portobello Mushroom Sandwich Recipe http://dailyburn.com/life/recipes/grilled-eggplant-portobello-sandwich-recipe/ http://dailyburn.com/life/recipes/grilled-eggplant-portobello-sandwich-recipe/#comments Wed, 30 Jul 2014 15:15:56 +0000 http://dailyburn.com/life/?p=30405 Grilled Eggplant Portobello Mushroom Sandwich

Grilling vegetables is one of the healthiest ways to add flavor to a healthy dish — and thick slices of eggplant and Portobello mushrooms hold up well on the grill. Seasonal flavors of basil, arugula and tomato, complemented with a slice of mozzarella cheese, bring this vegetarian sandwich together. Add a dash of balsamic vinegar to kick the taste up a notch (and skip the mozzarella cheese to go vegan).

[caption id="attachment_30408" align="alignnone" width="620"]Grilled Eggplant Portobello Mushroom Sandwich Photo by Emily Miller[/caption]

Grilled Eggplant and Portobello Sandwich Recipe

Serves 8

Prep time: 15 minutes
Cook time: 20 minutes

[skinnybox]

Ingredients

1/3 cup olive oil
1 garlic clove, minced
1 eggplant, medium-sized
3 Portobello mushrooms
1/2 cup basil leaves
1 cup arugula
1 tomato, sliced
8 oz. mozzarella cheese, sliced into 8 pieces
8 slices whole wheat bread
Salt and pepper

Preparation

  1. Prepare grill to medium heat.
  2. In a small bowl, stir olive oil and garlic together. Let sit.
  3. Slice eggplant into ½-inch thick rounds.
  4. Remove stems and gills from mushrooms, then rinse and pat dry.
  5. Chiffonade cut the basil into thin strips.
  6. Using a basting brush, or hands, spread garlic oil onto eggplant and mushrooms, reserving about a tablespoon. Sprinkle vegetables with a dash of salt and pepper.
  7. Place eggplant on grill, over indirect heat. Let cook for 5 minutes, or until grill marks appear then flip. Cook for an additional 10 minutes. Brush eggplant with additional oil, if necessary. Meanwhile, place portobellos on grill over direct heat. Cook for 3 minutes each side.
  8. Slice portobellos into ½-inch strips.
  9. Prepare sandwiches by placed 2 slices of mozzarella cheese on bread. Layer tomato slices, basil, eggplant, mushrooms and top with a sprinkle of arugula.

[caption id="attachment_30407" align="alignnone" width="620"]Grilled Eggplant Portobello Mushroom Sandwich Photo by Emily Miller[/caption]

For more recipes from Emily, visit www.emsbytes.com.

The post Grilled Eggplant and Portobello Mushroom Sandwich Recipe appeared first on Life by DailyBurn.

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Grilled Eggplant Portobello Mushroom Sandwich

Grilling vegetables is one of the healthiest ways to add flavor to a healthy dish — and thick slices of eggplant and Portobello mushrooms hold up well on the grill. Seasonal flavors of basil, arugula and tomato, complemented with a slice of mozzarella cheese, bring this vegetarian sandwich together. Add a dash of balsamic vinegar to kick the taste up a notch (and skip the mozzarella cheese to go vegan).

[caption id="attachment_30408" align="alignnone" width="620"]Grilled Eggplant Portobello Mushroom Sandwich Photo by Emily Miller[/caption]

Grilled Eggplant and Portobello Sandwich Recipe

Serves 8

Prep time: 15 minutes
Cook time: 20 minutes

[skinnybox]

Ingredients

1/3 cup olive oil
1 garlic clove, minced
1 eggplant, medium-sized
3 Portobello mushrooms
1/2 cup basil leaves
1 cup arugula
1 tomato, sliced
8 oz. mozzarella cheese, sliced into 8 pieces
8 slices whole wheat bread
Salt and pepper

Preparation

  1. Prepare grill to medium heat.
  2. In a small bowl, stir olive oil and garlic together. Let sit.
  3. Slice eggplant into ½-inch thick rounds.
  4. Remove stems and gills from mushrooms, then rinse and pat dry.
  5. Chiffonade cut the basil into thin strips.
  6. Using a basting brush, or hands, spread garlic oil onto eggplant and mushrooms, reserving about a tablespoon. Sprinkle vegetables with a dash of salt and pepper.
  7. Place eggplant on grill, over indirect heat. Let cook for 5 minutes, or until grill marks appear then flip. Cook for an additional 10 minutes. Brush eggplant with additional oil, if necessary. Meanwhile, place portobellos on grill over direct heat. Cook for 3 minutes each side.
  8. Slice portobellos into ½-inch strips.
  9. Prepare sandwiches by placed 2 slices of mozzarella cheese on bread. Layer tomato slices, basil, eggplant, mushrooms and top with a sprinkle of arugula.
[caption id="attachment_30407" align="alignnone" width="620"]Grilled Eggplant Portobello Mushroom Sandwich Photo by Emily Miller[/caption]

For more recipes from Emily, visit www.emsbytes.com.

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Grilled Pesto Salmon Kebabs Recipe http://dailyburn.com/life/recipes/grilled-pesto-salmon-kebabs-recipe/ http://dailyburn.com/life/recipes/grilled-pesto-salmon-kebabs-recipe/#comments Tue, 15 Jul 2014 15:15:27 +0000 http://dailyburn.com/life/?p=29919 Grilled Pesto Salmon Skewers

Next time you fire up your grill, whip up these summery salmon kebabs with a pesto that won’t break the calorie bank. Eliminating pine nuts from the pesto certainly doesn’t minimize the flavor, particularly when spread across heart-healthy salmon, which is packed with omega-3s. If you have leftover pesto, use it within a day or two, on top of pasta, sandwiches and burgers. It’s too good to pass up. This recipe works well substituting shrimp or swordfish as main ingredient, too.

[caption id="attachment_29921" align="alignnone" width="620"]Grilled Pesto Salmon Skewers Photo by Emily Miller[/caption]

Grilled Pesto Salmon Kebabs Recipe

Serves 4

Prep Time: 20 minutes
Cook Time: 5 minutes

[skinnybox]

Ingredients

For Pesto
1 cup fresh basil, packed
1/2 clove garlic
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste

For Skewers
1 pound salmon filet, skinless
1 tablespoon olive oil
Salt and pepper, to taste

Preparation

  1. After thoroughly washing basil, place in food processor with garlic. Process on high until well blended. Then add cheese and olive oil and process on high again until a smooth paste forms. Add salt and pepper to taste.
  2. Cut 1-inch pieces of salmon and thread onto skewers. Drizzle olive oil over fish and add salt and pepper to taste.
  3. Place the skewers over a medium-high grill. Grill for 1 minute on each side, until cooked.
  4. Remove from heat and spread pesto on salmon. Plate and serve.

For more recipes from Emily, visit www.emsbytes.com.

The post Grilled Pesto Salmon Kebabs Recipe appeared first on Life by DailyBurn.

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Grilled Pesto Salmon Skewers

Next time you fire up your grill, whip up these summery salmon kebabs with a pesto that won’t break the calorie bank. Eliminating pine nuts from the pesto certainly doesn’t minimize the flavor, particularly when spread across heart-healthy salmon, which is packed with omega-3s. If you have leftover pesto, use it within a day or two, on top of pasta, sandwiches and burgers. It’s too good to pass up. This recipe works well substituting shrimp or swordfish as main ingredient, too.

[caption id="attachment_29921" align="alignnone" width="620"]Grilled Pesto Salmon Skewers Photo by Emily Miller[/caption]

Grilled Pesto Salmon Kebabs Recipe

Serves 4

Prep Time: 20 minutes
Cook Time: 5 minutes

[skinnybox]

Ingredients

For Pesto
1 cup fresh basil, packed
1/2 clove garlic
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste

For Skewers
1 pound salmon filet, skinless
1 tablespoon olive oil
Salt and pepper, to taste

Preparation

  1. After thoroughly washing basil, place in food processor with garlic. Process on high until well blended. Then add cheese and olive oil and process on high again until a smooth paste forms. Add salt and pepper to taste.
  2. Cut 1-inch pieces of salmon and thread onto skewers. Drizzle olive oil over fish and add salt and pepper to taste.
  3. Place the skewers over a medium-high grill. Grill for 1 minute on each side, until cooked.
  4. Remove from heat and spread pesto on salmon. Plate and serve.

For more recipes from Emily, visit www.emsbytes.com.

The post Grilled Pesto Salmon Kebabs Recipe appeared first on Life by DailyBurn.

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Arugula Salad with Avocado and Tomato Recipe http://dailyburn.com/life/recipes/arugula-salad-avocado-tomato-recipe/ http://dailyburn.com/life/recipes/arugula-salad-avocado-tomato-recipe/#comments Tue, 08 Jul 2014 15:15:44 +0000 http://dailyburn.com/life/?p=29800 Arugula Salad with Tomato, Avocado, and Pita Crisps

During the sweltering days of summer, you’ll be craving a quick, refreshing salad recipe. With ripe tomatoes, some chopped avocado, and topped with homemade pita crisps and a lemon garlic vinaigrette, this salad will impress everyone at your next barbecue. Sprinkle on feta if you’re looking to add in some cheese (note the recipe will no longer be vegan, though) and let the flavors of summer shine in this simple dish.

[caption id="attachment_29802" align="alignnone" width="620"]Arugula Salad with Tomato,  Avocado, and Pita Crisps Photo by Emily Miller[/caption]

Arugula Salad with Avocado and Tomato Recipe

Serves 6-8

Prep time: 20 minutes
Cook time: 10 minutes

[skinnybox]

Ingredients

For Salad
3 cups arugula
2 medium sized tomatoes, chopped
1/2 medium red onion, thinly sliced
1 avocado, pitted and cubed

For Pita Crisps
4 pita rounds, large
4 tablespoons olive oil
sea salt to taste
garlic powder to taste

For Dressing
1/4 cup lemon juice, freshly-squeezed
4 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 400 ° F.
  2. Using a pizza slicer, cut pita rounds into 1” squares. Place in a large Ziploc bag. Drizzle olive oil into bag and shake.
  3. Spread pita pieces on baking sheet. Sprinkle with a dash of sea salt and garlic powder.
  4. Bake at 400 degrees for 8-10 minutes, until toasted.
  5. In a small bowl, whisk lemon juice, olive oil, garlic, salt and pepper.
  6. In a separate large bowl, place arugula, tomato, red onion and avocado. Toss with lemon dressing. Garnish with pita crisps.

[caption id="attachment_29803" align="alignnone" width="620"]Arugula Salad with Tomato,  Avocado, and Pita Crisps Photo by Emily Miller[/caption]

For more recipes from Emily, visit www.emsbytes.com

The post Arugula Salad with Avocado and Tomato Recipe appeared first on Life by DailyBurn.

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Arugula Salad with Tomato, Avocado, and Pita Crisps

During the sweltering days of summer, you’ll be craving a quick, refreshing salad recipe. With ripe tomatoes, some chopped avocado, and topped with homemade pita crisps and a lemon garlic vinaigrette, this salad will impress everyone at your next barbecue. Sprinkle on feta if you’re looking to add in some cheese (note the recipe will no longer be vegan, though) and let the flavors of summer shine in this simple dish.

[caption id="attachment_29802" align="alignnone" width="620"]Arugula Salad with Tomato,  Avocado, and Pita Crisps Photo by Emily Miller[/caption]

Arugula Salad with Avocado and Tomato Recipe

Serves 6-8

Prep time: 20 minutes
Cook time: 10 minutes

[skinnybox]

Ingredients

For Salad
3 cups arugula
2 medium sized tomatoes, chopped
1/2 medium red onion, thinly sliced
1 avocado, pitted and cubed

For Pita Crisps
4 pita rounds, large
4 tablespoons olive oil
sea salt to taste
garlic powder to taste

For Dressing
1/4 cup lemon juice, freshly-squeezed
4 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 400 ° F.
  2. Using a pizza slicer, cut pita rounds into 1” squares. Place in a large Ziploc bag. Drizzle olive oil into bag and shake.
  3. Spread pita pieces on baking sheet. Sprinkle with a dash of sea salt and garlic powder.
  4. Bake at 400 degrees for 8-10 minutes, until toasted.
  5. In a small bowl, whisk lemon juice, olive oil, garlic, salt and pepper.
  6. In a separate large bowl, place arugula, tomato, red onion and avocado. Toss with lemon dressing. Garnish with pita crisps.
[caption id="attachment_29803" align="alignnone" width="620"]Arugula Salad with Tomato,  Avocado, and Pita Crisps Photo by Emily Miller[/caption]

For more recipes from Emily, visit www.emsbytes.com

The post Arugula Salad with Avocado and Tomato Recipe appeared first on Life by DailyBurn.

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