Life by DailyBurn » Renee Blair http://dailyburn.com/life A better you, for life. Tue, 04 Aug 2015 15:15:25 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.4 Fudgy Black Bean Brownies Recipe http://dailyburn.com/life/recipes/black-bean-brownies-recipe/ http://dailyburn.com/life/recipes/black-bean-brownies-recipe/#comments Sat, 25 Jul 2015 13:15:31 +0000 http://dailyburn.com/life/?p=41715 Fudgy Black Bean Brownies Recipe

[caption id="attachment_41766" align="alignnone" width="620"]Fudgy Black Bean Brownies Recipe Photo by Renee Blair[/caption]

We know what you're thinking. This dessert can’t possibly be tasty because it’s vegan, gluten-free and made with beans. But trust us on this one — these black bean brownies are just as rich and moist as ones you’d buy in a bakery. And at just over 100 calories and five grams of sugar per serving, you won’t feel guilty eating one or two. A pinch of sea salt will enhance the fudgy, chocolaty flavor, so don’t skip it!

RELATED: 15 Healthy Recipes for No-Bake Desserts

[caption id="attachment_41735" align="alignnone" width="620"]Fudge Black Bean Brownies Recipe Photo by Renee Blair[/caption]

Fudge Black Bean Brownies Recipe

Serves 12

Prep time: 5 minutes
Cook time: 30 minutes

[skinnybox]

Ingredients

1 15-ounce can black beans
2 tablespoons chia seeds
6 tablespoons water
3 tablespoons coconut oil, melted
3/4 cup coconut sugar
3/4 cup cocoa powder
1/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)

Preparation

  1. Preheat oven to 350° F. Grease an 8-inch by 8-inch square baking dish with coconut oil. Set aside. Drain and rinse the black beans thoroughly and put them in a food processor.
  2. Combine the chia seeds and water in a small bowl and stir well. Set aside for at least three minutes, or until they start to form a gel. Add the chia gel to the food processor.
  3. Add the coconut oil, coconut sugar, cocoa powder, sea salt, baking powder and vanilla extract (all remaining ingredients except for the walnuts) to the beans in the food processor and blend until nice and smooth.
  4. Pour the batter into the baking dish and sprinkle with walnuts. Bake for 30 minutes. Remove from the oven and let cool at least 30 minutes before cutting the brownies into squares. Store in a sealed container in the refrigerator.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Fudgy Black Bean Brownies Recipe

[caption id="attachment_41766" align="alignnone" width="620"]Fudgy Black Bean Brownies Recipe Photo by Renee Blair[/caption] We know what you're thinking. This dessert can’t possibly be tasty because it’s vegan, gluten-free and made with beans. But trust us on this one — these black bean brownies are just as rich and moist as ones you’d buy in a bakery. And at just over 100 calories and five grams of sugar per serving, you won’t feel guilty eating one or two. A pinch of sea salt will enhance the fudgy, chocolaty flavor, so don’t skip it! RELATED: 15 Healthy Recipes for No-Bake Desserts [caption id="attachment_41735" align="alignnone" width="620"]Fudge Black Bean Brownies Recipe Photo by Renee Blair[/caption]

Fudge Black Bean Brownies Recipe

Serves 12 Prep time: 5 minutes Cook time: 30 minutes [skinnybox]

Ingredients

1 15-ounce can black beans 2 tablespoons chia seeds 6 tablespoons water 3 tablespoons coconut oil, melted 3/4 cup coconut sugar 3/4 cup cocoa powder 1/4 teaspoon sea salt 1 1/2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 cup chopped walnuts (optional)

Preparation

  1. Preheat oven to 350° F. Grease an 8-inch by 8-inch square baking dish with coconut oil. Set aside. Drain and rinse the black beans thoroughly and put them in a food processor.
  2. Combine the chia seeds and water in a small bowl and stir well. Set aside for at least three minutes, or until they start to form a gel. Add the chia gel to the food processor.
  3. Add the coconut oil, coconut sugar, cocoa powder, sea salt, baking powder and vanilla extract (all remaining ingredients except for the walnuts) to the beans in the food processor and blend until nice and smooth.
  4. Pour the batter into the baking dish and sprinkle with walnuts. Bake for 30 minutes. Remove from the oven and let cool at least 30 minutes before cutting the brownies into squares. Store in a sealed container in the refrigerator.
For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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3-Ingredient Homemade Larabars Recipe http://dailyburn.com/life/recipes/homemade-larabars-recipe/ http://dailyburn.com/life/recipes/homemade-larabars-recipe/#comments Tue, 07 Jul 2015 15:15:59 +0000 http://dailyburn.com/life/?p=41312 Photo: Renee Blair

Are energy bars your weapon of choice for when a snack attack hits? Rather than shelling out for pricey bars with lots of chemically derived additives, save some money by preparing your own. This foolproof, homemade Larabar recipe has a winning combination of nuts, dates and other dried fruits, which deliver fiber, protein and a bit of natural sugar to fuel your morning or afternoon. Our pro tip: Add some cinnamon, vanilla bean, or raw cacao powder if you want to change up the flavor profile. These copycat Larabars will need to chill in the fridge for roughly an hour, but we promise they're worth the wait!

RELATED: 15 Quick and Easy High-Protein Snacks

[caption id="attachment_41318" align="alignnone" width="620"]Homemade Larabars Recipe Photo by Renee Blair[/caption]

[skinnybox]

3-Ingredient Homemade Larabars Recipe

Serves: 8

Prep time: 5 minutes
Total time: 1 hour

Ingredients

1 cup nuts (almonds, cashews, walnuts or pecans)
3/4 cup pitted medjool dates
3/4 cup other dried fruit (such as cranberries, cherries, raisins, figs or more dates)
Pinch of sea salt

Preparation

  1. Add the nuts to a food processor and pulse until they form large crumbs. Then, with the motor running, add the dates and other dried fruit to the food processor.
  2. Process until you have a mixture that sticks together when you press it between your fingers.
  3. Pour the mixture onto a large piece of plastic wrap. Form the mixture into an 8-inch square and wrap in plastic. Chill in the refrigerator for at least one hour before cutting into bars.
  4. Store the bars in the refrigerator for up to a few weeks or in the freezer for a few months.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Photo: Renee Blair

Are energy bars your weapon of choice for when a snack attack hits? Rather than shelling out for pricey bars with lots of chemically derived additives, save some money by preparing your own. This foolproof, homemade Larabar recipe has a winning combination of nuts, dates and other dried fruits, which deliver fiber, protein and a bit of natural sugar to fuel your morning or afternoon. Our pro tip: Add some cinnamon, vanilla bean, or raw cacao powder if you want to change up the flavor profile. These copycat Larabars will need to chill in the fridge for roughly an hour, but we promise they're worth the wait! RELATED: 15 Quick and Easy High-Protein Snacks [caption id="attachment_41318" align="alignnone" width="620"]Homemade Larabars Recipe Photo by Renee Blair[/caption] [skinnybox]

3-Ingredient Homemade Larabars Recipe

Serves: 8 Prep time: 5 minutes Total time: 1 hour

Ingredients

1 cup nuts (almonds, cashews, walnuts or pecans) 3/4 cup pitted medjool dates 3/4 cup other dried fruit (such as cranberries, cherries, raisins, figs or more dates) Pinch of sea salt

Preparation

  1. Add the nuts to a food processor and pulse until they form large crumbs. Then, with the motor running, add the dates and other dried fruit to the food processor.
  2. Process until you have a mixture that sticks together when you press it between your fingers.
  3. Pour the mixture onto a large piece of plastic wrap. Form the mixture into an 8-inch square and wrap in plastic. Chill in the refrigerator for at least one hour before cutting into bars.
  4. Store the bars in the refrigerator for up to a few weeks or in the freezer for a few months.
For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Healthy Fiesta Stuffed Peppers Recipe http://dailyburn.com/life/recipes/poblano-stuffed-peppers-recipe/ http://dailyburn.com/life/recipes/poblano-stuffed-peppers-recipe/#comments Sun, 05 Jul 2015 13:15:45 +0000 http://dailyburn.com/life/?p=41158 Stuffed Peppers Recipe

These stuffed poblano peppers will certainly liven up your next taco night. They’re colorful, flavorful, and packed with good-for-you ingredients. Instead of white rice, the filling contains quinoa, a complete protein that has roughly 12 times the fiber that white rice has, and protein-rich black beans. If you’re not vegan, try sprinkling each pepper with some sharp cheddar or cotija cheese. Whether you add cheese or not, your taste buds will be cheering olé!

RELATED: 30-Minute Meals for Quick, Healthy Dinner Ideas

[caption id="attachment_41157" align="alignnone" width="620"]Stuffed Peppers Recipe Photo by Renee Blair[/caption]

Fiesta Stuffed Peppers Recipe

Serves 4

Prep time: 20 minutes
Cook time: 20 minutes

[skinnybox]

Ingredients

4 large poblano peppers
1 cup cooked quinoa
1 cup sweet corn kernels
1 1/2 cups cooked black beans (one can, drained and rinsed)
1/2 cup bell pepper, finely diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
Zest and juice of two limes
2 tablespoons olive oil
1/4 cup chopped fresh cilantro
Sea salt, to taste

Preparation

  1. Preheat oven to 375°F. Begin by cutting each poblano pepper in half lengthwise. Remove the ribs and the seeds and discard.
  2. Put the peppers on a baking sheet and drizzle them with olive oil.
  3. Bake 15 to 20 minutes, or until they are just beginning to soften. Remove from the oven and let cool.
  4. While the peppers are cooking, combine the rest of the ingredients in a mixing bowl. Taste and adjust seasoning to your liking.
  5. When the peppers have cooled, fill each pepper with the quinoa mixture. Garnish with more chopped cilantro and serve.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Stuffed Peppers Recipe

These stuffed poblano peppers will certainly liven up your next taco night. They’re colorful, flavorful, and packed with good-for-you ingredients. Instead of white rice, the filling contains quinoa, a complete protein that has roughly 12 times the fiber that white rice has, and protein-rich black beans. If you’re not vegan, try sprinkling each pepper with some sharp cheddar or cotija cheese. Whether you add cheese or not, your taste buds will be cheering olé! RELATED: 30-Minute Meals for Quick, Healthy Dinner Ideas [caption id="attachment_41157" align="alignnone" width="620"]Stuffed Peppers Recipe Photo by Renee Blair[/caption]

Fiesta Stuffed Peppers Recipe

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

Ingredients

4 large poblano peppers 1 cup cooked quinoa 1 cup sweet corn kernels 1 1/2 cups cooked black beans (one can, drained and rinsed) 1/2 cup bell pepper, finely diced 1/2 cup cherry tomatoes, halved 1/4 cup red onion, finely diced Zest and juice of two limes 2 tablespoons olive oil 1/4 cup chopped fresh cilantro Sea salt, to taste

Preparation

  1. Preheat oven to 375°F. Begin by cutting each poblano pepper in half lengthwise. Remove the ribs and the seeds and discard.
  2. Put the peppers on a baking sheet and drizzle them with olive oil.
  3. Bake 15 to 20 minutes, or until they are just beginning to soften. Remove from the oven and let cool.
  4. While the peppers are cooking, combine the rest of the ingredients in a mixing bowl. Taste and adjust seasoning to your liking.
  5. When the peppers have cooled, fill each pepper with the quinoa mixture. Garnish with more chopped cilantro and serve.
For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Savory Breakfast Quinoa Bowl Recipe http://dailyburn.com/life/recipes/breakfast-quinoa-bowl-recipe/ http://dailyburn.com/life/recipes/breakfast-quinoa-bowl-recipe/#comments Sun, 28 Jun 2015 13:15:07 +0000 http://dailyburn.com/life/?p=40917 Savory Breakfast Quinoa Bowl

There’s something extra satisfying about a savory breakfast, and this quick recipe will give you plenty of energy to start the day. Swap out your typical oatmeal for quinoa, which is packed with protein and fiber. By cooking your grains and preparing some hard-boiled eggs at the beginning of each week, your breakfast quinoa bowl will take just five minutes to assemble in the morning. Talk about fuss-free!

RELATED: 9 Healthy Breakfast Recipes Ready in 15 Minutes or Less

[caption id="attachment_40915" align="alignnone" width="620"]Savory Breakfast Quinoa Bowl Photo by Renee Blair[/caption]

Savory Breakfast Quinoa Bowl Recipe

Serves 1

Prep time: 5 minutes

[skinnybox]

Ingredients

1 1/2 cups cooked quinoa, brown rice, millet or other whole grain
8 cherry tomatoes, halved
1/2 avocado, sliced
1 hard-boiled egg
5 fresh basil leaves, thinly sliced
Tahini (optional)
Za’atar or other dried herbs (optional)

Preparation

  1. Arrange the cooked grains, cherry tomatoes, avocado and egg in a bowl.
  2. Top with thinly sliced basil leaves, a drizzle of tahini and a sprinkle of za’atar.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Savory Breakfast Quinoa Bowl

There’s something extra satisfying about a savory breakfast, and this quick recipe will give you plenty of energy to start the day. Swap out your typical oatmeal for quinoa, which is packed with protein and fiber. By cooking your grains and preparing some hard-boiled eggs at the beginning of each week, your breakfast quinoa bowl will take just five minutes to assemble in the morning. Talk about fuss-free! RELATED: 9 Healthy Breakfast Recipes Ready in 15 Minutes or Less [caption id="attachment_40915" align="alignnone" width="620"]Savory Breakfast Quinoa Bowl Photo by Renee Blair[/caption]

Savory Breakfast Quinoa Bowl Recipe

Serves 1 Prep time: 5 minutes [skinnybox]

Ingredients

1 1/2 cups cooked quinoa, brown rice, millet or other whole grain 8 cherry tomatoes, halved 1/2 avocado, sliced 1 hard-boiled egg 5 fresh basil leaves, thinly sliced Tahini (optional) Za’atar or other dried herbs (optional)

Preparation

  1. Arrange the cooked grains, cherry tomatoes, avocado and egg in a bowl.
  2. Top with thinly sliced basil leaves, a drizzle of tahini and a sprinkle of za’atar.
For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Thai Rice Noodle Salad Recipe http://dailyburn.com/life/recipes/thai-rice-noodle-salad-recipe/ http://dailyburn.com/life/recipes/thai-rice-noodle-salad-recipe/#comments Thu, 23 Apr 2015 15:15:30 +0000 http://dailyburn.com/life/?p=39489 Rice Noodle Salad Recipe

Do you love white rice noodles, but wish there was a healthier option? Well, look no further than your local health food store where you can pick up some brown rice noodles instead! They’re made entirely with whole-grain brown rice (so they're naturally gluten-free) and best of all, they taste just as incredible. Prepared with loads of colorful cruciferous vegetables and some fresh herbs, this creative recipe will take you off the beaten path, away from your usual salad suspects. Top it off with a homemade sesame-ginger dressing and you’ve got yourself a healthy, may we say impressive, meal.

RELATED: Tofu and Shrimp Pad Thai Recipe

[caption id="attachment_39492" align="alignnone" width="620"]Rice Noodle Salad Recipe Photo by Renee Blair[/caption]

Thai Rice Noodle Salad Recipe

Serves 4

Prep time: 15 minutes
Cook time: 1 minute
[skinnybox]

Ingredients

For the salad:
1 8oz package thin brown rice noodles
1 cup sugar snap peas
1 cup chopped baby bok choy
1 cup broccoli florets
1 cup thinly sliced bell peppers
1/2 cup loosely packed Thai basil leaves
1/2 cup loosely packed fresh cilantro leaves
1/4 cup chopped scallions (white and green parts)
2 tablespoons sesame seeds

For the Dressing:
1/4 cup rice vinegar
1/4 cup maple syrup
1/4 cup wheat-free tamari
1/4 cup untoasted sesame oil
3 cloves garlic, chopped
1 teaspoon chopped fresh ginger
1 teaspoon red chili flakes

Preparation

  1. Make the dressing by combining all the dressing ingredients into a jar with a lid. Shake the jar well until the dressing is emulsified. Set aside.
  2. Bring a large pot of water to a boil. Add the rice noodles, sugar snap peas, bok choy and broccoli florets. Boil for 1 minute. Strain and rinse under cold water. Drain as much water from the noodles and vegetables as possible. Add the noodles and vegetables to a large bowl.
  3. Add the dressing to the bowl of noodles. Add the sliced bell peppers, Thai basil, cilantro, scallions and sesame seeds. Toss well to combine and let sit for at least 15 minutes before serving so the noodles can soak up the dressing.

For more recipes from Renee, visit nourishtheroots.com and follow her on Facebook.

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Rice Noodle Salad Recipe

Do you love white rice noodles, but wish there was a healthier option? Well, look no further than your local health food store where you can pick up some brown rice noodles instead! They’re made entirely with whole-grain brown rice (so they're naturally gluten-free) and best of all, they taste just as incredible. Prepared with loads of colorful cruciferous vegetables and some fresh herbs, this creative recipe will take you off the beaten path, away from your usual salad suspects. Top it off with a homemade sesame-ginger dressing and you’ve got yourself a healthy, may we say impressive, meal. RELATED: Tofu and Shrimp Pad Thai Recipe [caption id="attachment_39492" align="alignnone" width="620"]Rice Noodle Salad Recipe Photo by Renee Blair[/caption]

Thai Rice Noodle Salad Recipe

Serves 4 Prep time: 15 minutes Cook time: 1 minute [skinnybox]

Ingredients

For the salad: 1 8oz package thin brown rice noodles 1 cup sugar snap peas 1 cup chopped baby bok choy 1 cup broccoli florets 1 cup thinly sliced bell peppers 1/2 cup loosely packed Thai basil leaves 1/2 cup loosely packed fresh cilantro leaves 1/4 cup chopped scallions (white and green parts) 2 tablespoons sesame seeds

For the Dressing: 1/4 cup rice vinegar 1/4 cup maple syrup 1/4 cup wheat-free tamari 1/4 cup untoasted sesame oil 3 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 teaspoon red chili flakes

Preparation

  1. Make the dressing by combining all the dressing ingredients into a jar with a lid. Shake the jar well until the dressing is emulsified. Set aside.
  2. Bring a large pot of water to a boil. Add the rice noodles, sugar snap peas, bok choy and broccoli florets. Boil for 1 minute. Strain and rinse under cold water. Drain as much water from the noodles and vegetables as possible. Add the noodles and vegetables to a large bowl.
  3. Add the dressing to the bowl of noodles. Add the sliced bell peppers, Thai basil, cilantro, scallions and sesame seeds. Toss well to combine and let sit for at least 15 minutes before serving so the noodles can soak up the dressing.
For more recipes from Renee, visit nourishtheroots.com and follow her on Facebook.

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Vegan Lentil Salad Recipe http://dailyburn.com/life/recipes/vegan-lentil-salad-recipe/ http://dailyburn.com/life/recipes/vegan-lentil-salad-recipe/#comments Sun, 12 Apr 2015 13:15:27 +0000 http://dailyburn.com/life/?p=39062 Lentil Salad Recipe

Lentils are a great addition to any dish — or as the main ingredient in one. That’s because these healthy legumes are loaded with protein, fiber, iron, and they cook up in no time. Toss them with this flavorful, homemade dressing recipe and your favorite cooked or raw vegetables to create a perfectly complete (vegan) lentil salad meal. It packs 15 grams of fiber and 17 grams of protein per serving.

RELATED: Root Vegetable Red Lentil Stew Recipe

[caption id="attachment_39077" align="alignnone" width="620"]Lentil Salad Recipe Photo by Renee Blair[/caption]

Vegan Lentil Salad Recipe

Serves 2

Prep time: 10 minutes
Cook time: 20 minutes
[skinnybox]

Ingredients

For the salad:
1 1/4 cup uncooked black beluga lentils
2 cups raw or cooked seasonal vegetables (pictured here is asparagus, peas, carrot, snap peas, and zucchini)
2 teaspoons chopped chives
1 tablespoon chopped dill

For the dressing:
1 tablespoon grainy mustard
juice of 1 lemon
1 small shallot, thinly sliced
1 tablespoon olive oil
1 teaspoon maple syrup
1/8 teaspoon sea salt

Preparation

  1. Add the lentils to a saucepan and cover with water. Bring the water to a boil.
  2. Reduce to a simmer and cook the lentils for 15 to 20 minutes or until they are tender. Drain and rinse the lentils under cold water and add them to a large mixing bowl.
  3. Add all of the dressing ingredients to the bowl of lentils and toss well. Then add the vegetables and herbs and lightly toss.
  4. Transfer to a serving platter and garnish with chopped herbs, if desired.

For more recipes from Renee, visit nourishtheroots.com and follow her on Facebook.

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Lentil Salad Recipe

Lentils are a great addition to any dish — or as the main ingredient in one. That’s because these healthy legumes are loaded with protein, fiber, iron, and they cook up in no time. Toss them with this flavorful, homemade dressing recipe and your favorite cooked or raw vegetables to create a perfectly complete (vegan) lentil salad meal. It packs 15 grams of fiber and 17 grams of protein per serving. RELATED: Root Vegetable Red Lentil Stew Recipe [caption id="attachment_39077" align="alignnone" width="620"]Lentil Salad Recipe Photo by Renee Blair[/caption]

Vegan Lentil Salad Recipe

Serves 2 Prep time: 10 minutes Cook time: 20 minutes [skinnybox]

Ingredients

For the salad: 1 1/4 cup uncooked black beluga lentils 2 cups raw or cooked seasonal vegetables (pictured here is asparagus, peas, carrot, snap peas, and zucchini) 2 teaspoons chopped chives 1 tablespoon chopped dill

For the dressing: 1 tablespoon grainy mustard juice of 1 lemon 1 small shallot, thinly sliced 1 tablespoon olive oil 1 teaspoon maple syrup 1/8 teaspoon sea salt

Preparation

  1. Add the lentils to a saucepan and cover with water. Bring the water to a boil.
  2. Reduce to a simmer and cook the lentils for 15 to 20 minutes or until they are tender. Drain and rinse the lentils under cold water and add them to a large mixing bowl.
  3. Add all of the dressing ingredients to the bowl of lentils and toss well. Then add the vegetables and herbs and lightly toss.
  4. Transfer to a serving platter and garnish with chopped herbs, if desired.
For more recipes from Renee, visit nourishtheroots.com and follow her on Facebook.

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Spring Green Detox Soup Recipe http://dailyburn.com/life/recipes/spring-green-detox-soup-recipe/ http://dailyburn.com/life/recipes/spring-green-detox-soup-recipe/#comments Tue, 31 Mar 2015 15:15:46 +0000 http://dailyburn.com/life/?p=38703 Super Green Spring Soup Recipe

Spring is the season of all things green and that means it’s time to boost the amount of it in your diet. Greens are known to aid in the body’s natural cleansing and detoxification process. This green cleanse soup recipe is rich in nutrients and it also happens to be quite filling. You can even get creative and add a variety of seasonal greens in addition to the spinach. Think kale, chard, or even some broccoli florets: The more green, the merrier!

RELATED: 10 Creative Recipes With Kale

[caption id="attachment_38707" align="alignnone" width="620"]Super Green Spring Soup Recipe Photo by Renee Blair[/caption]

Spring Green Detox Soup Recipe

Serves 4
[skinnybox]
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients

1 tablespoon olive oil
2 large leeks,thinly sliced (white and green parts)
1 large sweet potato, peeled and cut into 1-inch cubes
5 cloves garlic, chopped
5 cups water
2 cups shelled fresh or frozen peas
4 cups firmly packed baby spinach
Sea salt and pepper, to taste
Sprouts or fresh herbs for garnish

Preparation

  1. In a large soup pot over medium heat, add olive oil and leeks with a pinch of salt. Sauté 3 minutes until the leeks begin to wilt. Add the cubed sweet potato, garlic, and 4 cups of water. Bring to a boil and reduce to a simmer. Cover and cook 15 minutes or until sweet potato is fully cooked.
  2. Remove from the heat. Quickly add the peas, spinach, and 1 cup of cold water. Stir well until you see the spinach beginning to wilt and the peas are vibrant and bright green.
  3. Using an immersion blender, puree the soup until it’s very smooth. Taste and season with salt and pepper. Ladle into bowls and serve topped with sprouts or fresh herbs.

For more recipes from Renee, visit nourishtheroots.com and follow her on Facebook.

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Super Green Spring Soup Recipe

Spring is the season of all things green and that means it’s time to boost the amount of it in your diet. Greens are known to aid in the body’s natural cleansing and detoxification process. This green cleanse soup recipe is rich in nutrients and it also happens to be quite filling. You can even get creative and add a variety of seasonal greens in addition to the spinach. Think kale, chard, or even some broccoli florets: The more green, the merrier! RELATED: 10 Creative Recipes With Kale [caption id="attachment_38707" align="alignnone" width="620"]Super Green Spring Soup Recipe Photo by Renee Blair[/caption] Spring Green Detox Soup Recipe Serves 4 [skinnybox] Prep time: 15 minutes Cook time: 15 minutes

Ingredients

1 tablespoon olive oil 2 large leeks,thinly sliced (white and green parts) 1 large sweet potato, peeled and cut into 1-inch cubes 5 cloves garlic, chopped 5 cups water 2 cups shelled fresh or frozen peas 4 cups firmly packed baby spinach Sea salt and pepper, to taste Sprouts or fresh herbs for garnish

Preparation

  1. In a large soup pot over medium heat, add olive oil and leeks with a pinch of salt. Sauté 3 minutes until the leeks begin to wilt. Add the cubed sweet potato, garlic, and 4 cups of water. Bring to a boil and reduce to a simmer. Cover and cook 15 minutes or until sweet potato is fully cooked.
  2. Remove from the heat. Quickly add the peas, spinach, and 1 cup of cold water. Stir well until you see the spinach beginning to wilt and the peas are vibrant and bright green.
  3. Using an immersion blender, puree the soup until it’s very smooth. Taste and season with salt and pepper. Ladle into bowls and serve topped with sprouts or fresh herbs.
For more recipes from Renee, visit nourishtheroots.com and follow her on Facebook.

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5-Minute Vegan Avocado Chocolate Mousse Recipe http://dailyburn.com/life/recipes/vegan-avocado-chocolate-mousse-recipe/ http://dailyburn.com/life/recipes/vegan-avocado-chocolate-mousse-recipe/#comments Sun, 29 Mar 2015 13:15:55 +0000 http://dailyburn.com/life/?p=38641 Vegan Avocado Chocolate Mousse Recipe

It’s time to ditch the processed chocolate and treat yourself to this rich, savory chocolate mousse made with — you read that right — avocados! We know what you’re thinking and don’t worry — you won’t taste the avocado at all. But you’ll be in awe that something this delicious can actually be good for you. If you choose to use raw, unprocessed cacao powder, you'll get a dose of antioxidant benefits. This dish has a good amount of fiber, too — 10 grams per serving. Trust us, if you’re a chocoholic, you’re going to love this mousse. And it will only take you five minutes start to finish!

RELATED: 21 Protein Powder Recipes for Chocolate Lovers

[caption id="attachment_38643" align="alignnone" width="620"]Vegan Avocado Chocolate Mousse Recipe Photo by Renee Blair[/caption]

Vegan Avocado Chocolate Mousse Recipe

Serves 4
[skinnybox]
Total time: 5 minutes

Ingredients

2 medium sized ripe avocados
1/2 cup pure maple syrup
1/2 cup raw cacao powder (or cocoa powder)
1 tablespoon coconut oil
1 teaspoon vanilla extract
Pinch of sea salt
Fresh berries and shredded coconut for garnish (optional)

Preparation

  1. Scoop out the ripe avocado flesh into a food processor. Add the rest of the ingredients to the food processor and process until smooth.
  2. Garnish with shredded coconut and serve with fresh berries. Note: This recipe will keep well for up to three days in the refrigerator (assuming you can restrain yourself from eating it all in one sitting!).

For more recipes from Renee, visit nourishtheroots.com and follow her on Facebook.

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Vegan Avocado Chocolate Mousse Recipe

It’s time to ditch the processed chocolate and treat yourself to this rich, savory chocolate mousse made with — you read that right — avocados! We know what you’re thinking and don’t worry — you won’t taste the avocado at all. But you’ll be in awe that something this delicious can actually be good for you. If you choose to use raw, unprocessed cacao powder, you'll get a dose of antioxidant benefits. This dish has a good amount of fiber, too — 10 grams per serving. Trust us, if you’re a chocoholic, you’re going to love this mousse. And it will only take you five minutes start to finish! RELATED: 21 Protein Powder Recipes for Chocolate Lovers [caption id="attachment_38643" align="alignnone" width="620"]Vegan Avocado Chocolate Mousse Recipe Photo by Renee Blair[/caption]

Vegan Avocado Chocolate Mousse Recipe

Serves 4 [skinnybox] Total time: 5 minutes

Ingredients

2 medium sized ripe avocados 1/2 cup pure maple syrup 1/2 cup raw cacao powder (or cocoa powder) 1 tablespoon coconut oil 1 teaspoon vanilla extract Pinch of sea salt Fresh berries and shredded coconut for garnish (optional)

Preparation

  1. Scoop out the ripe avocado flesh into a food processor. Add the rest of the ingredients to the food processor and process until smooth.
  2. Garnish with shredded coconut and serve with fresh berries. Note: This recipe will keep well for up to three days in the refrigerator (assuming you can restrain yourself from eating it all in one sitting!).
For more recipes from Renee, visit nourishtheroots.com and follow her on Facebook.

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Winter Greens and Citrus Salad Recipe http://dailyburn.com/life/recipes/winter-green-citrus-salad-recipe/ http://dailyburn.com/life/recipes/winter-green-citrus-salad-recipe/#comments Tue, 03 Mar 2015 16:15:28 +0000 http://dailyburn.com/life/?p=37793 Citrus Winter Greens Salad Recipe

One of the few perks of a cold and dark winter is the abundance of citrus fruits available. Take a look at the produce section of a well-stocked grocery store this time of year and you will find all shapes, sizes and colors of these fruits available, like orange and grapefruit. In this salad, we combine these bright and sweet foods with hearty winter greens that pack a huge, nutritious punch. What’s even better? The vitamin C in the citrus actually helps your body absorb the iron in the kale more efficiently. It’s food synergy at its finest!

RELATED: The Cheapest Winter Produce to Buy Now

[caption id="attachment_37795" align="alignnone" width="620"]Citrus Winter Greens Salad Recipe Photo by Renee Blair[/caption]

Winter Greens and Citrus Salad Recipe

Serves 4

Total time: 15 minutes
[skinnybox]

Ingredients

For the Salad:
1 grapefruit
1 naval orange
1 blood orange
5 cups baby kale
1 cup radicchio leaves
1 bulb of fennel, sliced

For the Dressing:
zest of one lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon honey (or maple syrup for a vegan preparation)
1 tablespoon Dijon mustard
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

  1. Begin by cutting the peel off of the citrus fruits using a sharp serrated knife. Then, slice each fruit into rounds. Arrange the fruit slices on a serving platter.
  2. Make the dressing by combining all the dressing ingredients into a jar with a lid. Shake the jar well until the dressing is emulsified. Set aside.
  3. Combine the kale, fennel, and radicchio in a large bowl. Toss with the dressing. Arrange the dressed greens over the citrus slices. Garnish with fennel fronds, if desired.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Citrus Winter Greens Salad Recipe

One of the few perks of a cold and dark winter is the abundance of citrus fruits available. Take a look at the produce section of a well-stocked grocery store this time of year and you will find all shapes, sizes and colors of these fruits available, like orange and grapefruit. In this salad, we combine these bright and sweet foods with hearty winter greens that pack a huge, nutritious punch. What’s even better? The vitamin C in the citrus actually helps your body absorb the iron in the kale more efficiently. It’s food synergy at its finest! RELATED: The Cheapest Winter Produce to Buy Now [caption id="attachment_37795" align="alignnone" width="620"]Citrus Winter Greens Salad Recipe Photo by Renee Blair[/caption]

Winter Greens and Citrus Salad Recipe

Serves 4 Total time: 15 minutes [skinnybox]

Ingredients

For the Salad: 1 grapefruit 1 naval orange 1 blood orange 5 cups baby kale 1 cup radicchio leaves 1 bulb of fennel, sliced

For the Dressing: zest of one lemon 3 tablespoons freshly squeezed lemon juice 1 tablespoon honey (or maple syrup for a vegan preparation) 1 tablespoon Dijon mustard 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper

Preparation

  1. Begin by cutting the peel off of the citrus fruits using a sharp serrated knife. Then, slice each fruit into rounds. Arrange the fruit slices on a serving platter.
  2. Make the dressing by combining all the dressing ingredients into a jar with a lid. Shake the jar well until the dressing is emulsified. Set aside.
  3. Combine the kale, fennel, and radicchio in a large bowl. Toss with the dressing. Arrange the dressed greens over the citrus slices. Garnish with fennel fronds, if desired.
For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Avocado Toast, Three Ways: Your New Favorite Recipe http://dailyburn.com/life/recipes/avocado-toast-recipe/ http://dailyburn.com/life/recipes/avocado-toast-recipe/#comments Sun, 22 Feb 2015 14:15:04 +0000 http://dailyburn.com/life/?p=37425 Avocado Toast Recipe

Avocado toast is one of life’s simple pleasures, and it also happens to be super easy to make and very healthy, too. Avocados are packed with potassium (more than in a banana) and vitamins and have been shown to help reduce inflammation. Here, we use the fruit to make toast three different ways, transforming a simple snack into a feast for senses. So the next time you have some ripe avocados on hand, try one (or all) of these variations.

[caption id="attachment_37429" align="alignnone" width="620"]Avocado Toast Recipe Photo by Renee Blair[/caption]

Avocado Toast, Three Ways: Your New Favorite Recipe

Serves 3

Prep time: 10 minutes
Cook time: 2 minutes

For Tomato and Hemp Seed Toast Recipe: 

[skinnybox]

Ingredients

1/2 medium avocado
1 slice of whole wheat bread (or bread of your choice)
3 cherry tomatoes, sliced in half
1 tablespoon hemp seeds
1 tablespoon chopped fresh herbs (cilantro, basil, parsley)

Preparation

  1. Toast the bread. While the bread is toasting, mash the avocado in a small bowl with a pinch of salt.
  2. When the bread is done toasting, top with the mashed avocado. Sprinkle with hemp seeds, chopped herbs, and tomato halves. Serve at once.

RELATED: 9 Must-Try Guacamole Recipes

For Radish and Sprout Toast Recipe: 

Ingredients

1/2 medium avocado
1 slice of whole wheat bread (or bread of your choice)
1 small radish, thinly sliced
2 tablespoons microgreens or fresh sprouts

Preparation

  1. Toast the bread. While the bread is toasting, mash the avocado in a small bowl with a pinch of salt.
  2. When the bread is done toasting, top with the mashed avocado. Top with radish slices and micro greens or sprouts. Serve at once.

For Smoked Salmon Toast Recipe:

Ingredients

1/2 medium avocado
1 slice of whole wheat bread (or bread of your choice)
2 thin slices of smoked salmon
1 teaspoon of sour cream
1 teaspoon capers
1 tablespoon chopped fresh dill

Preparation

  1. Toast the bread. While the bread is toasting, mash the avocado in a small bowl with a pinch of salt.
  2. When the bread is done toasting, top with the mashed avocado. Top with smoked salmon and small dollops of sour cream. Sprinkle with capers and fresh dill. Serve at once.

[caption id="attachment_37428" align="alignnone" width="620"]Avocado Toast Recipe Photo by Renee Blair[/caption]

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Avocado Toast Recipe

Avocado toast is one of life’s simple pleasures, and it also happens to be super easy to make and very healthy, too. Avocados are packed with potassium (more than in a banana) and vitamins and have been shown to help reduce inflammation. Here, we use the fruit to make toast three different ways, transforming a simple snack into a feast for senses. So the next time you have some ripe avocados on hand, try one (or all) of these variations. [caption id="attachment_37429" align="alignnone" width="620"]Avocado Toast Recipe Photo by Renee Blair[/caption]

Avocado Toast, Three Ways: Your New Favorite Recipe

Serves 3 Prep time: 10 minutes Cook time: 2 minutes

For Tomato and Hemp Seed Toast Recipe: 

[skinnybox]

Ingredients

1/2 medium avocado 1 slice of whole wheat bread (or bread of your choice) 3 cherry tomatoes, sliced in half 1 tablespoon hemp seeds 1 tablespoon chopped fresh herbs (cilantro, basil, parsley)

Preparation

  1. Toast the bread. While the bread is toasting, mash the avocado in a small bowl with a pinch of salt.
  2. When the bread is done toasting, top with the mashed avocado. Sprinkle with hemp seeds, chopped herbs, and tomato halves. Serve at once.
RELATED: 9 Must-Try Guacamole Recipes

For Radish and Sprout Toast Recipe: 

Ingredients

1/2 medium avocado 1 slice of whole wheat bread (or bread of your choice) 1 small radish, thinly sliced 2 tablespoons microgreens or fresh sprouts

Preparation

  1. Toast the bread. While the bread is toasting, mash the avocado in a small bowl with a pinch of salt.
  2. When the bread is done toasting, top with the mashed avocado. Top with radish slices and micro greens or sprouts. Serve at once.

For Smoked Salmon Toast Recipe:

Ingredients

1/2 medium avocado 1 slice of whole wheat bread (or bread of your choice) 2 thin slices of smoked salmon 1 teaspoon of sour cream 1 teaspoon capers 1 tablespoon chopped fresh dill

Preparation

  1. Toast the bread. While the bread is toasting, mash the avocado in a small bowl with a pinch of salt.
  2. When the bread is done toasting, top with the mashed avocado. Top with smoked salmon and small dollops of sour cream. Sprinkle with capers and fresh dill. Serve at once.
[caption id="attachment_37428" align="alignnone" width="620"]Avocado Toast Recipe Photo by Renee Blair[/caption] For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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The Best Homemade Granola Recipe http://dailyburn.com/life/recipes/best-homemade-granola-recipe/ http://dailyburn.com/life/recipes/best-homemade-granola-recipe/#comments Sat, 27 Dec 2014 14:15:02 +0000 http://dailyburn.com/life/?p=26659 Best Homemade Granola

Ever worry about all of those not-so-healthy ingredients in store-bought granola? Well, fear no more by preparing this super-delicious, homemade version in your own kitchen. It’s an easily adaptable recipe, so use whatever nuts, seeds or dried fruit you like. You’ll find yourself adding it to other dishes (think yogurt, ice cream, even sprinkled on your breakfast smoothies) and we promise you’ll be making it again and again.

[caption id="attachment_26662" align="alignnone" width="620"]Best Homemade Granola Photo by Renee Blair[/caption]

The Best Homemade Granola Recipe

Yields 6 cups
Serves 12

Prep time: 5 minutes
Cook time: 24 minutes

[skinnybox]

Ingredients

3 cups rolled oats
1 cup unsweetened coconut flakes
1 cup nuts or seeds of your choice (a mix of sliced almonds and sunflower seeds is pictured above)
5 tablespoons coconut oil, melted
2/3 cup pure maple syrup
1 teaspoon vanilla extract
pinch of sea salt
1 cup dried fruit of your choice (a mix of gogi berries, blueberries and Incan berries is pictured above)

Preparation

  1. Preheat oven to 350° F. In a large bowl, combine oats, coconut flakes, nuts or seeds, melted coconut oil, maple syrup, vanilla and salt. Stir well until everything is evenly coated. Spread evenly on a parchment-lined baking sheet and bake for 12 minutes. Remove from the oven and stir the oat mixture. Return it back to the oven for another 12 minutes. It should be golden brown, but keep an eye on it because it can go from perfect to burnt very quickly.
  2. Remove from the oven and press the granola evenly with a spatula. Let cool and then add the dried fruit. Allow the granola to cool completely before storing in airtight containers. It can be stored at room temperature.

RELATED: Low-Sugar Chocolate Hazelnut Homemade Granola

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Best Homemade Granola

Ever worry about all of those not-so-healthy ingredients in store-bought granola? Well, fear no more by preparing this super-delicious, homemade version in your own kitchen. It’s an easily adaptable recipe, so use whatever nuts, seeds or dried fruit you like. You’ll find yourself adding it to other dishes (think yogurt, ice cream, even sprinkled on your breakfast smoothies) and we promise you’ll be making it again and again. [caption id="attachment_26662" align="alignnone" width="620"]Best Homemade Granola Photo by Renee Blair[/caption]

The Best Homemade Granola Recipe

Yields 6 cups Serves 12 Prep time: 5 minutes Cook time: 24 minutes [skinnybox]

Ingredients

3 cups rolled oats 1 cup unsweetened coconut flakes 1 cup nuts or seeds of your choice (a mix of sliced almonds and sunflower seeds is pictured above) 5 tablespoons coconut oil, melted 2/3 cup pure maple syrup 1 teaspoon vanilla extract pinch of sea salt 1 cup dried fruit of your choice (a mix of gogi berries, blueberries and Incan berries is pictured above)

Preparation

  1. Preheat oven to 350° F. In a large bowl, combine oats, coconut flakes, nuts or seeds, melted coconut oil, maple syrup, vanilla and salt. Stir well until everything is evenly coated. Spread evenly on a parchment-lined baking sheet and bake for 12 minutes. Remove from the oven and stir the oat mixture. Return it back to the oven for another 12 minutes. It should be golden brown, but keep an eye on it because it can go from perfect to burnt very quickly.
  2. Remove from the oven and press the granola evenly with a spatula. Let cool and then add the dried fruit. Allow the granola to cool completely before storing in airtight containers. It can be stored at room temperature.
RELATED: Low-Sugar Chocolate Hazelnut Homemade Granola For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Wild Rice and Mushroom Soup Recipe http://dailyburn.com/life/recipes/wild-rice-mushroom-soup-recipe/ http://dailyburn.com/life/recipes/wild-rice-mushroom-soup-recipe/#comments Sun, 07 Dec 2014 14:15:37 +0000 http://dailyburn.com/life/?p=34825 Mushroom and Rice Soup

It’s mushroom season and it’s time to branch out of your comfort zone when it comes to this fantastic fungi. Instead of grilling or sautéing them for the millionth time this year, try creating this hearty mushroom and wild rice soup with Portobello, chanterelles, shiitakes, crimini, oyster and any other varieties you can get your hands on. They each lend a unique flavor and texture to the stew that will make any 'shroom lover swoon.

[caption id="attachment_34827" align="alignnone" width="620"]Mushroom and Rice Soup Photo by Renee Blair[/caption]

Wild Rice and Mushroom Soup Recipe

Serves 8

Prep time: 20 minutes
Cook time: 40 minutes
[skinnybox]

Ingredients

2 pounds of mixed mushrooms, chopped
1 large onion, finely chopped
4 cloves of garlic, minced
4 celery stalks, chopped
4 carrots, chopped
3 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 cup white wine
3 cups cooked wild or brown rice
4 cups water or vegetable broth
sea salt

Preparation

  1. In a large pot, sauté onion, celery, carrots and garlic in olive oil with about 1/2 teaspoon of salt until nicely softened, but not brown.
  2. Add the fresh thyme and mushrooms and stir to coat them in the oil. Add another 1/2 teaspoon of salt. After about 2 minutes or so, add the wine to de-glaze the bottom of the pot, and continue to let the mushrooms cook.
  3. When the mushrooms begin to release their juices, add the water or vegetable broth and the cooked rice. Bring to a boil and then turn off the heat. You may need to add a bit more or less water or broth in case the soup is too thick or thin. Taste and add salt as needed.
  4. Ladle into bowls, garnish with fresh thyme, and serve.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Mushroom and Rice Soup

It’s mushroom season and it’s time to branch out of your comfort zone when it comes to this fantastic fungi. Instead of grilling or sautéing them for the millionth time this year, try creating this hearty mushroom and wild rice soup with Portobello, chanterelles, shiitakes, crimini, oyster and any other varieties you can get your hands on. They each lend a unique flavor and texture to the stew that will make any 'shroom lover swoon. [caption id="attachment_34827" align="alignnone" width="620"]Mushroom and Rice Soup Photo by Renee Blair[/caption]

Wild Rice and Mushroom Soup Recipe

Serves 8 Prep time: 20 minutes Cook time: 40 minutes [skinnybox]

Ingredients

2 pounds of mixed mushrooms, chopped 1 large onion, finely chopped 4 cloves of garlic, minced 4 celery stalks, chopped 4 carrots, chopped 3 tablespoons olive oil 1 tablespoon fresh thyme leaves 1 cup white wine 3 cups cooked wild or brown rice 4 cups water or vegetable broth sea salt

Preparation

  1. In a large pot, sauté onion, celery, carrots and garlic in olive oil with about 1/2 teaspoon of salt until nicely softened, but not brown.
  2. Add the fresh thyme and mushrooms and stir to coat them in the oil. Add another 1/2 teaspoon of salt. After about 2 minutes or so, add the wine to de-glaze the bottom of the pot, and continue to let the mushrooms cook.
  3. When the mushrooms begin to release their juices, add the water or vegetable broth and the cooked rice. Bring to a boil and then turn off the heat. You may need to add a bit more or less water or broth in case the soup is too thick or thin. Taste and add salt as needed.
  4. Ladle into bowls, garnish with fresh thyme, and serve.
For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Vegan Coconut Curry Recipe http://dailyburn.com/life/recipes/vegan-coconut-curry-recipe/ http://dailyburn.com/life/recipes/vegan-coconut-curry-recipe/#comments Tue, 02 Dec 2014 16:15:54 +0000 http://dailyburn.com/life/?p=34784 Vegetable Coconut Curry Recipe

Coconut oil and coconut milk have become popular in the food world lately, and for good reason. These rich products are loaded with a healthy fat called lauric acid, which has a variety of nutritional benefits for the body including potentially helping with weight loss. This power duo also makes the perfect substitute for those avoiding dairy. Coconut milk is the star of this flavorful vegan curry recipe, along with any fresh vegetables you have lying around in your refrigerator! Your taste buds will not be disappointed.

[caption id="attachment_34789" align="alignnone" width="620"]Vegetable Coconut Curry Recipe Photo by Renee Blair[/caption]

Vegan Coconut Curry Recipe

Serves 5

Prep time: 15 minutes
Cook time: 20 minutes

[skinnybox]

Ingredients

2 teaspoons coconut oil
1 onion, chopped
1 1/2 teaspoons curry powder
2 teaspoons red Thai curry paste
1 can (13.5oz) full fat coconut milk
5 cups chopped mixed vegetables (cauliflower, bell pepper, green beans, zucchini)
1 can (13.5 oz) chickpeas, drained and rinsed
1/2 cup water or vegetable broth
sea salt, to taste
3 tablespoons fresh cilantro, chopped
2 cups cooked brown rice, to serve

Preparation

  1. Heat coconut oil in a deep skillet or large pot over medium heat. Add chopped onion and a pinch of salt and cook for 5 minutes. Add the curry powder and curry paste and stir to coat the onion.
  2. Add the coconut milk and stir. Bring to a simmer and then add the vegetables. Cover and cook until vegetables are just tender, about 15-20 minutes.
  3. Add the chickpeas and the broth or water and stir well. Add salt, to taste. Remember that the salt helps bring out the curry flavor, so be sure to add enough.
  4. Serve the curry over brown rice and garnish with fresh cilantro.

RELATED: Curried Chicken Salad

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Vegetable Coconut Curry Recipe

Coconut oil and coconut milk have become popular in the food world lately, and for good reason. These rich products are loaded with a healthy fat called lauric acid, which has a variety of nutritional benefits for the body including potentially helping with weight loss. This power duo also makes the perfect substitute for those avoiding dairy. Coconut milk is the star of this flavorful vegan curry recipe, along with any fresh vegetables you have lying around in your refrigerator! Your taste buds will not be disappointed. [caption id="attachment_34789" align="alignnone" width="620"]Vegetable Coconut Curry Recipe Photo by Renee Blair[/caption]

Vegan Coconut Curry Recipe

Serves 5 Prep time: 15 minutes Cook time: 20 minutes [skinnybox]

Ingredients

2 teaspoons coconut oil 1 onion, chopped 1 1/2 teaspoons curry powder 2 teaspoons red Thai curry paste 1 can (13.5oz) full fat coconut milk 5 cups chopped mixed vegetables (cauliflower, bell pepper, green beans, zucchini) 1 can (13.5 oz) chickpeas, drained and rinsed 1/2 cup water or vegetable broth sea salt, to taste 3 tablespoons fresh cilantro, chopped 2 cups cooked brown rice, to serve

Preparation

  1. Heat coconut oil in a deep skillet or large pot over medium heat. Add chopped onion and a pinch of salt and cook for 5 minutes. Add the curry powder and curry paste and stir to coat the onion.
  2. Add the coconut milk and stir. Bring to a simmer and then add the vegetables. Cover and cook until vegetables are just tender, about 15-20 minutes.
  3. Add the chickpeas and the broth or water and stir well. Add salt, to taste. Remember that the salt helps bring out the curry flavor, so be sure to add enough.
  4. Serve the curry over brown rice and garnish with fresh cilantro.
RELATED: Curried Chicken Salad For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Homemade Beet Hummus Recipe http://dailyburn.com/life/recipes/beet-homemade-hummus-recipe/ http://dailyburn.com/life/recipes/beet-homemade-hummus-recipe/#comments Thu, 13 Nov 2014 16:15:53 +0000 http://dailyburn.com/life/?p=34135 Homemade Beet Hummus Recipe

Homemade hummus is incredibly easy to make. Why not kick it up a notch in the nutrition department by adding some vibrantly hued beets? Phytochemicals in beets are responsible for their deep red color and they also act as antioxidants within the body. So enjoy this supercharged hummus with veggies, on a sandwich or just by the spoonful! It packs six grams of protein per quarter-cup serving.

[caption id="attachment_34165" align="alignnone" width="620"]Homemade Beet Hummus Recipe Photo by Renee Blair[/caption]

Homemade Beet Hummus Recipe

[skinnybox]
Serves 5

Prep time: 5
Cook time: 15 minutes

Ingredients

1/2 cup chopped beets (about one small beet)
1 1/2 cups cooked chickpeas
1 clove garlic
3 tablespoons tahini
3 tablespoons lemon juice
1/4- 1/2 cup water
1 1/2 teaspoons cumin
1/2 teaspoon sea salt

Preparation

  1. Cook the beet by steaming in a vegetable steamer or boiling until tender (about 15 minutes).
  2. While the beet is cooking, put the garlic clove into a food processor and process it until it's nicely chopped. Add the chickpeas and the rest of the ingredients (including the cooked beets) and some of the water and process.
  3. Add more water if it's too thick. Keep processing the hummus until it's nice and smooth.

RELATED: Zesty Black Bean Hummus Recipe

For more recipes from Renee, visit nourishtheroots.com and follow her on Facebook.

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Homemade Beet Hummus Recipe

Homemade hummus is incredibly easy to make. Why not kick it up a notch in the nutrition department by adding some vibrantly hued beets? Phytochemicals in beets are responsible for their deep red color and they also act as antioxidants within the body. So enjoy this supercharged hummus with veggies, on a sandwich or just by the spoonful! It packs six grams of protein per quarter-cup serving.

[caption id="attachment_34165" align="alignnone" width="620"]Homemade Beet Hummus Recipe Photo by Renee Blair[/caption]

Homemade Beet Hummus Recipe

[skinnybox]
Serves 5

Prep time: 5
Cook time: 15 minutes

Ingredients

1/2 cup chopped beets (about one small beet)
1 1/2 cups cooked chickpeas
1 clove garlic
3 tablespoons tahini
3 tablespoons lemon juice
1/4- 1/2 cup water
1 1/2 teaspoons cumin
1/2 teaspoon sea salt

Preparation

  1. Cook the beet by steaming in a vegetable steamer or boiling until tender (about 15 minutes).
  2. While the beet is cooking, put the garlic clove into a food processor and process it until it's nicely chopped. Add the chickpeas and the rest of the ingredients (including the cooked beets) and some of the water and process.
  3. Add more water if it's too thick. Keep processing the hummus until it's nice and smooth.

RELATED: Zesty Black Bean Hummus Recipe

For more recipes from Renee, visit nourishtheroots.com and follow her on Facebook.

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Fall Cleanse Kale Salad Recipe http://dailyburn.com/life/recipes/fall-cleanse-kale-salad-recipe/ http://dailyburn.com/life/recipes/fall-cleanse-kale-salad-recipe/#comments Tue, 21 Oct 2014 15:15:14 +0000 http://dailyburn.com/life/?p=33322 Fall Cleanse Kale Salad

The start of fall usually conjures up images of heavy comfort food and sugary treats. But what our bodies really need as we transition to a new season are cleansing seasonal vegetables. In this salad, hearty kale leaves are combined with beets, squash, fennel, nuts and seeds to create a satisfying meal packed with vitamins and minerals. The best part? Almost all of these ingredients can be found at your local farmers market!

[caption id="attachment_33326" align="alignnone" width="620"]Fall Cleanse Kale Salad Photo by Renee Blair[/caption]

Fall Cleanse Kale Salad Recipe

Serves 4

Prep time: 15 minutes
Cook time: 15 minutes

[skinnybox]

Ingredients

For the salad:
1 small delicata squash, seeds removed and sliced
2 small beets, sliced
3 tablespoons olive oil
6 cups chopped curly kale
juice of one lemon
1/8 teaspoon sea salt
1 small fennel bulb, thinly sliced
1/3 cup walnuts
1/3 cup pumpkin seeds
1/4 cup dried cranberries

For the dressing:
4 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove of garlic, minced
salt to taste

Preparation

  1. Preheat oven to 350°F. On a parchment lined baking sheet, combine the squash and beets with a tablespoon of olive oil and a large pinch of salt. Toss well and bake until tender, about 15-20 minutes.
  2. While the vegetables bake, prepare the rest of the salad. In a large bowl, combine the kale, lemon juice and sea salt and massage with clean hands until the leaves are tender. Add the thinly sliced fennel, walnuts, pumpkin seeds, and cranberries. Set aside.
  3. Prepare the dressing by combining the dressing ingredients in a small jar with a lid. Shake the jar well to emulsify. Thin to desired consistency with water. Season to taste with salt.
  4. Remove the beets and squash from the oven and let cool. Add them to the salad bowl and lightly toss to combine. Serve with tahini dressing drizzled on top.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Fall Cleanse Kale Salad

The start of fall usually conjures up images of heavy comfort food and sugary treats. But what our bodies really need as we transition to a new season are cleansing seasonal vegetables. In this salad, hearty kale leaves are combined with beets, squash, fennel, nuts and seeds to create a satisfying meal packed with vitamins and minerals. The best part? Almost all of these ingredients can be found at your local farmers market!

[caption id="attachment_33326" align="alignnone" width="620"]Fall Cleanse Kale Salad Photo by Renee Blair[/caption]

Fall Cleanse Kale Salad Recipe

Serves 4

Prep time: 15 minutes
Cook time: 15 minutes

[skinnybox]

Ingredients

For the salad:
1 small delicata squash, seeds removed and sliced
2 small beets, sliced
3 tablespoons olive oil
6 cups chopped curly kale
juice of one lemon
1/8 teaspoon sea salt
1 small fennel bulb, thinly sliced
1/3 cup walnuts
1/3 cup pumpkin seeds
1/4 cup dried cranberries

For the dressing:
4 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove of garlic, minced
salt to taste

Preparation

  1. Preheat oven to 350°F. On a parchment lined baking sheet, combine the squash and beets with a tablespoon of olive oil and a large pinch of salt. Toss well and bake until tender, about 15-20 minutes.
  2. While the vegetables bake, prepare the rest of the salad. In a large bowl, combine the kale, lemon juice and sea salt and massage with clean hands until the leaves are tender. Add the thinly sliced fennel, walnuts, pumpkin seeds, and cranberries. Set aside.
  3. Prepare the dressing by combining the dressing ingredients in a small jar with a lid. Shake the jar well to emulsify. Thin to desired consistency with water. Season to taste with salt.
  4. Remove the beets and squash from the oven and let cool. Add them to the salad bowl and lightly toss to combine. Serve with tahini dressing drizzled on top.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Blueberry Buckwheat Breakfast Pudding Recipe http://dailyburn.com/life/recipes/blueberry-buckwheat-breakfast-pudding-recipe/ http://dailyburn.com/life/recipes/blueberry-buckwheat-breakfast-pudding-recipe/#comments Tue, 16 Sep 2014 15:15:26 +0000 http://dailyburn.com/life/?p=31940 Blueberry Buckwheat Breakfast Pudding

Many people think that buckwheat is a cereal grain, when in fact it is a fruit seed, making it a great option for those who want to avoid gluten and grains. In this recipe, buckwheat is soaked overnight and then blended with antioxidant-rich blueberries to make a decadent creamy pudding. It’s the perfect way to kick off your morning, pre or post workout.

[caption id="attachment_31949" align="alignnone" width="620"]Blueberry Buckwheat Breakfast Pudding Photo by Renee Blair[/caption]

Blueberry Buckwheat Breakfast Pudding Recipe

Serves 4

[skinnybox]

Active time: 3 minutes
Total time: 12 hours, 3 minutes

Ingredients

1 cup buckwheat groats, soaked overnight
2 cups blueberries
2 tablespoons honey or maple syrup
1/2 cup milk of your choice or water
1 banana
juice of half a lemon
1 tsp vanilla

Preparation

  1. Cover buckwheat with water in a bowl. Let sit overnight. The next morning, drain and rinse very well.
  2. Using a blender or food processor, blend the blueberries with honey or maple syrup until very smooth. Remove about a 1/4 cup of the blueberry puree and set aside.
  3. Add the buckwheat groats, milk or water, banana, lemon juice and vanilla to the remaining blueberry puree and blend until smooth.
  4. Serve the buckwheat porridge in clear glasses and stir in the reserved blueberry puree for a marbled look. Top with more blueberries or other fruit, if desired.

RELATED: Vanilla-Almond Chia Breakfast Pudding

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

The post Blueberry Buckwheat Breakfast Pudding Recipe appeared first on Life by DailyBurn.

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Blueberry Buckwheat Breakfast Pudding

Many people think that buckwheat is a cereal grain, when in fact it is a fruit seed, making it a great option for those who want to avoid gluten and grains. In this recipe, buckwheat is soaked overnight and then blended with antioxidant-rich blueberries to make a decadent creamy pudding. It’s the perfect way to kick off your morning, pre or post workout.

[caption id="attachment_31949" align="alignnone" width="620"]Blueberry Buckwheat Breakfast Pudding Photo by Renee Blair[/caption]

Blueberry Buckwheat Breakfast Pudding Recipe

Serves 4

[skinnybox]

Active time: 3 minutes
Total time: 12 hours, 3 minutes

Ingredients

1 cup buckwheat groats, soaked overnight
2 cups blueberries
2 tablespoons honey or maple syrup
1/2 cup milk of your choice or water
1 banana
juice of half a lemon
1 tsp vanilla

Preparation

  1. Cover buckwheat with water in a bowl. Let sit overnight. The next morning, drain and rinse very well.
  2. Using a blender or food processor, blend the blueberries with honey or maple syrup until very smooth. Remove about a 1/4 cup of the blueberry puree and set aside.
  3. Add the buckwheat groats, milk or water, banana, lemon juice and vanilla to the remaining blueberry puree and blend until smooth.
  4. Serve the buckwheat porridge in clear glasses and stir in the reserved blueberry puree for a marbled look. Top with more blueberries or other fruit, if desired.

RELATED: Vanilla-Almond Chia Breakfast Pudding

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Israeli Couscous Stuffed Zucchini Recipe http://dailyburn.com/life/recipes/stuffed-zucchini-couscous-recipe/ http://dailyburn.com/life/recipes/stuffed-zucchini-couscous-recipe/#comments Tue, 26 Aug 2014 15:15:12 +0000 http://dailyburn.com/life/?p=31336 Couscous Stuffed Zucchini Recipe

Zucchini is bursting out of backyard gardens and farmers markets this time of year and what better way to prepare it than with a delicious couscous filling? The best part about this recipe is that none of the vegetable goes to waste, so you’re left with a gorgeous healthy appetizer or light summer snack. Make a big batch to enjoy for the week, or serve it up at a dinner party to impress your guests.

[caption id="attachment_31338" align="alignnone" width="620"]Couscous Stuffed Zucchini Recipe Photo by Renee Blair[/caption]

Israeli Couscous Stuffed Zucchini Recipe

[skinnybox]

Serves 8

Prep time: 20 minutes
Cook time: 15 min

Ingredients

4 medium zucchinis
3 tablespoons olive oil
1 1/3 cup uncooked Israeli couscous
1 3/4 cup water
1 onion, thinly sliced
1 bell pepper, diced
1 cup fresh basil leaves, chopped
sea salt and black pepper, to taste

Preparation

  1. Preheat oven to 350º F. Cut each zucchini in half lengthwise. Scoop out the seeds and inside flesh with a spoon, making sure not to puncture the bottom. Reserve the inside flesh and seeds.
  2. Lightly rub inside each zucchini with olive oil and sprinkle with salt. Bake for 15 minutes or until tender.
  3. While the zucchinis bake, prepare the couscous by bringing the water to a boil in a saucepan. Add the couscous and reduce to a simmer. Cover and cook 10-12 minutes or until all the water is absorbed.
  4. To make filling, sauté chopped onion for five minutes in a large frying pan. Chop the zucchini flesh that was scooped out in step 1 and add that to the pan along with the diced pepper. Cook another seven minutes.
  5. Season with salt and pepper.
  6. Add the cooked Israeli couscous and chopped basil to the pan. Season to taste with salt and pepper.
  7. Stuff each zucchini half with the couscous filling. Garnish with basil leaves and serve.

RELATED: Stuffed Acorn Squash with Wild Rice

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

The post Israeli Couscous Stuffed Zucchini Recipe appeared first on Life by DailyBurn.

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Couscous Stuffed Zucchini Recipe

Zucchini is bursting out of backyard gardens and farmers markets this time of year and what better way to prepare it than with a delicious couscous filling? The best part about this recipe is that none of the vegetable goes to waste, so you’re left with a gorgeous healthy appetizer or light summer snack. Make a big batch to enjoy for the week, or serve it up at a dinner party to impress your guests.

[caption id="attachment_31338" align="alignnone" width="620"]Couscous Stuffed Zucchini Recipe Photo by Renee Blair[/caption]

Israeli Couscous Stuffed Zucchini Recipe

[skinnybox]

Serves 8

Prep time: 20 minutes
Cook time: 15 min

Ingredients

4 medium zucchinis
3 tablespoons olive oil
1 1/3 cup uncooked Israeli couscous
1 3/4 cup water
1 onion, thinly sliced
1 bell pepper, diced
1 cup fresh basil leaves, chopped
sea salt and black pepper, to taste

Preparation

  1. Preheat oven to 350º F. Cut each zucchini in half lengthwise. Scoop out the seeds and inside flesh with a spoon, making sure not to puncture the bottom. Reserve the inside flesh and seeds.
  2. Lightly rub inside each zucchini with olive oil and sprinkle with salt. Bake for 15 minutes or until tender.
  3. While the zucchinis bake, prepare the couscous by bringing the water to a boil in a saucepan. Add the couscous and reduce to a simmer. Cover and cook 10-12 minutes or until all the water is absorbed.
  4. To make filling, sauté chopped onion for five minutes in a large frying pan. Chop the zucchini flesh that was scooped out in step 1 and add that to the pan along with the diced pepper. Cook another seven minutes.
  5. Season with salt and pepper.
  6. Add the cooked Israeli couscous and chopped basil to the pan. Season to taste with salt and pepper.
  7. Stuff each zucchini half with the couscous filling. Garnish with basil leaves and serve.

RELATED: Stuffed Acorn Squash with Wild Rice

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Quick Pickled Vegetables Recipe http://dailyburn.com/life/recipes/quick-pickled-vegetables-recipe/ http://dailyburn.com/life/recipes/quick-pickled-vegetables-recipe/#comments Thu, 21 Aug 2014 15:15:18 +0000 http://dailyburn.com/life/?p=31086 Pickled Vegetables

Farmers markets and backyard gardens are bursting with summer vegetables right now and what better way to use them than pickling and jarring? This recipe gives you delicious pickled veggies overnight without any fuss. Get creative with combinations and serve them at your next backyard barbecue or just eat them straight out of the jar! Warning: You might not be able to stop.

[caption id="attachment_31089" align="alignnone" width="620"]Pickled Vegetables Photo by Renee Blair[/caption]

Quick Pickled Vegetables Recipe

Yields 2 cups
Serves 6

Prep time: 10 minutes

[skinnybox]

Ingredients

2 cups vegetables (green beans, carrots, onions, jalapeños, radishes, cucumbers, etc…)
2 cloves garlic
4 sprigs dill (optional)
2 teaspoons pickling spice (optional)
1 1/2 cups water
1 1/2 cups apple cider vinegar
2 tsp kosher salt
3 tsp granulated sugar

Preparation

  1. Bring the water, apple cider vinegar, salt and sugar to a simmer. In the meantime, prepare your vegetables, wash and slice them. If using green beans, leave them whole and just trim the ends.
  2. Fill the mason jars with vegetables, garlic, dill (if using), and pickling spice (if using). You can get creative and fill the jars with different vegetable combinations. Once all of the vegetables are in the jars, fill them up with the pickling liquid, making sure the vegetables are submerged.
  3. Seal up the jars with a lid and store your soon-to-be pickled vegetables in the refrigerator.

Pro Tip

If you love a crunch to your pickled vegetables, then you can eat these as soon as the next day. If you prefer softer pickled vegetables, then these can store in the refrigerator for up to a week, if they last that long!

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

The post Quick Pickled Vegetables Recipe appeared first on Life by DailyBurn.

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Pickled Vegetables

Farmers markets and backyard gardens are bursting with summer vegetables right now and what better way to use them than pickling and jarring? This recipe gives you delicious pickled veggies overnight without any fuss. Get creative with combinations and serve them at your next backyard barbecue or just eat them straight out of the jar! Warning: You might not be able to stop.

[caption id="attachment_31089" align="alignnone" width="620"]Pickled Vegetables Photo by Renee Blair[/caption]

Quick Pickled Vegetables Recipe

Yields 2 cups
Serves 6

Prep time: 10 minutes

[skinnybox]

Ingredients

2 cups vegetables (green beans, carrots, onions, jalapeños, radishes, cucumbers, etc…)
2 cloves garlic
4 sprigs dill (optional)
2 teaspoons pickling spice (optional)
1 1/2 cups water
1 1/2 cups apple cider vinegar
2 tsp kosher salt
3 tsp granulated sugar

Preparation

  1. Bring the water, apple cider vinegar, salt and sugar to a simmer. In the meantime, prepare your vegetables, wash and slice them. If using green beans, leave them whole and just trim the ends.
  2. Fill the mason jars with vegetables, garlic, dill (if using), and pickling spice (if using). You can get creative and fill the jars with different vegetable combinations. Once all of the vegetables are in the jars, fill them up with the pickling liquid, making sure the vegetables are submerged.
  3. Seal up the jars with a lid and store your soon-to-be pickled vegetables in the refrigerator.

Pro Tip

If you love a crunch to your pickled vegetables, then you can eat these as soon as the next day. If you prefer softer pickled vegetables, then these can store in the refrigerator for up to a week, if they last that long!

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Antioxidant Fruit Salad with Bee Pollen Recipe http://dailyburn.com/life/recipes/antioxidant-fruit-salad-recipe/ http://dailyburn.com/life/recipes/antioxidant-fruit-salad-recipe/#comments Wed, 13 Aug 2014 15:15:46 +0000 http://dailyburn.com/life/?p=30733 Antioxidant Fruit Salad

Antioxidants are extraordinarily important when it comes to overall health. They are abundant in richly hued summer fruits, such as berries, plums, peaches and cherries. This fruit salad packs even more of a nutritional punch with the addition of vanilla infused raw honey and bee pollen. If you’re new to eating bee pollen, a little goes a long way, so start off with just a few granules and gradually work your way up to a teaspoon.

[caption id="attachment_30739" align="alignnone" width="620"]Antioxidant Fruit Salad Photo by Renee Blair[/caption]

Antioxidant Fruit Salad with Bee Pollen Recipe

Serves 4

Prep time: 5 minutes

[skinnybox]

Ingredients:

For the vanilla-infused honey:
1 vanilla bean
2 cups raw honey

For the fruit salad:
1/2 cup blueberries
1/2 cup blackberries
3 small plums, sliced
1 peach or nectarine, sliced
1-2 teaspoons bee pollen
2-3 tablespoons vanilla infused honey

Preparation

  1. Make the vanilla infused honey by splitting the vanilla bean down the center, exposing the inside. Scrape the vanilla with a small spoon and stir into the honey. Cut the pod into 3 pieces and add that to the honey as well. Use on fruits, in desserts, or just by the spoonful as desired.
  2. Prepare the fruit and gently combine in a bowl. Top with bee pollen and drizzle with honey.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

The post Antioxidant Fruit Salad with Bee Pollen Recipe appeared first on Life by DailyBurn.

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Antioxidant Fruit Salad

Antioxidants are extraordinarily important when it comes to overall health. They are abundant in richly hued summer fruits, such as berries, plums, peaches and cherries. This fruit salad packs even more of a nutritional punch with the addition of vanilla infused raw honey and bee pollen. If you’re new to eating bee pollen, a little goes a long way, so start off with just a few granules and gradually work your way up to a teaspoon. [caption id="attachment_30739" align="alignnone" width="620"]Antioxidant Fruit Salad Photo by Renee Blair[/caption]

Antioxidant Fruit Salad with Bee Pollen Recipe

Serves 4 Prep time: 5 minutes [skinnybox]

Ingredients:

For the vanilla-infused honey: 1 vanilla bean 2 cups raw honey

For the fruit salad: 1/2 cup blueberries 1/2 cup blackberries 3 small plums, sliced 1 peach or nectarine, sliced 1-2 teaspoons bee pollen 2-3 tablespoons vanilla infused honey

Preparation

  1. Make the vanilla infused honey by splitting the vanilla bean down the center, exposing the inside. Scrape the vanilla with a small spoon and stir into the honey. Cut the pod into 3 pieces and add that to the honey as well. Use on fruits, in desserts, or just by the spoonful as desired.
  2. Prepare the fruit and gently combine in a bowl. Top with bee pollen and drizzle with honey.
For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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Bulgur Greek Salad Recipe http://dailyburn.com/life/recipes/bulgur-greek-salad-recipe/ http://dailyburn.com/life/recipes/bulgur-greek-salad-recipe/#comments Sun, 10 Aug 2014 13:15:58 +0000 http://dailyburn.com/life/?p=30630 Bulghur Greek Salad Recipe

Bulgur wheat, typically seen in the Middle Eastern tabbouleh, has got to be one of the easiest grains to prepare and it tastes delicious with practically anything added to it. Here, it’s tossed with the flavors of Greece using fresh tomatoes and cucumbers straight from the garden. Serve this salad at a backyard barbecue or pack it for a satisfying lunch at work. It won’t disappoint! (Note: for a gluten-free or vegan option, substitute equal parts quinoa for bulgur and leave out the feta cheese.)

[caption id="attachment_30632" align="alignnone" width="620"]Bulghur Greek Salad Recipe Photo by Renee Blair[/caption]

Bulgur Greek Salad Recipe

Yields approximately 9 cups
Serves 6

Prep time: 30 minutes
[skinnybox]

Ingredients

1 cup uncooked bulgur wheat
1 1/2 cups boiling water
1 chopped medium cucumber (about 2 cups chopped)
1 1/2 cups chopped tomatoes
1/4 cup pitted and halved kalamata olives,
half of a red onion, finely chopped (1 cup chopped)
1 tablespoon chopped fresh oregano
salt and pepper to taste
1/2 cup feta cheese, crumbled
mixed salad greens for serving

For the dressing:
1 garlic clove, finely chopped
juice and zest of 1 lemon
1/4 cup olive oil
1/4 tsp sea salt

Preperation

  1. Prepare the bulgur. In a large mixing bowl, combine the bulgur and the boiling water. Cover with a large dinner plate and let sit 30 minutes, or until all water is absorbed.
  2. While the bulgur sits, prepare the cucumber, tomatoes, olives, onion and oregano. Set aside.
  3. Combine the dressing ingredients in a small bowl and whisk well. Set aside.
  4. When the water is absorbed from the bulgur, add the dressing and stir well to combine. Then, add the prepped vegetables and feta cheese and toss gently again to combine. Season to taste with salt and pepper.
  5. Serve over salad greens, if desired.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

The post Bulgur Greek Salad Recipe appeared first on Life by DailyBurn.

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Bulghur Greek Salad Recipe

Bulgur wheat, typically seen in the Middle Eastern tabbouleh, has got to be one of the easiest grains to prepare and it tastes delicious with practically anything added to it. Here, it’s tossed with the flavors of Greece using fresh tomatoes and cucumbers straight from the garden. Serve this salad at a backyard barbecue or pack it for a satisfying lunch at work. It won’t disappoint! (Note: for a gluten-free or vegan option, substitute equal parts quinoa for bulgur and leave out the feta cheese.)

[caption id="attachment_30632" align="alignnone" width="620"]Bulghur Greek Salad Recipe Photo by Renee Blair[/caption]

Bulgur Greek Salad Recipe

Yields approximately 9 cups
Serves 6

Prep time: 30 minutes
[skinnybox]

Ingredients

1 cup uncooked bulgur wheat
1 1/2 cups boiling water
1 chopped medium cucumber (about 2 cups chopped)
1 1/2 cups chopped tomatoes
1/4 cup pitted and halved kalamata olives,
half of a red onion, finely chopped (1 cup chopped)
1 tablespoon chopped fresh oregano
salt and pepper to taste
1/2 cup feta cheese, crumbled
mixed salad greens for serving

For the dressing:
1 garlic clove, finely chopped
juice and zest of 1 lemon
1/4 cup olive oil
1/4 tsp sea salt

Preperation

  1. Prepare the bulgur. In a large mixing bowl, combine the bulgur and the boiling water. Cover with a large dinner plate and let sit 30 minutes, or until all water is absorbed.
  2. While the bulgur sits, prepare the cucumber, tomatoes, olives, onion and oregano. Set aside.
  3. Combine the dressing ingredients in a small bowl and whisk well. Set aside.
  4. When the water is absorbed from the bulgur, add the dressing and stir well to combine. Then, add the prepped vegetables and feta cheese and toss gently again to combine. Season to taste with salt and pepper.
  5. Serve over salad greens, if desired.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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