Life by DailyBurn » Gluten­-Free http://dailyburn.com/life A better you, for life. Fri, 28 Aug 2015 18:28:28 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.4 Asian-Style Chicken Lettuce Wraps Recipe http://dailyburn.com/life/recipes/chicken-lettuce-wraps-recipe/ http://dailyburn.com/life/recipes/chicken-lettuce-wraps-recipe/#comments Tue, 25 Aug 2015 15:15:34 +0000 http://dailyburn.com/life/?p=42865 Chinese Chicken Lettuce Wraps Recipe

[caption id="attachment_42871" align="alignnone" width="620"]Chinese Chicken Lettuce Wraps Recipe Photo by Alexa Schrim[/caption]

Inspired by the Szechuan lettuce wraps at Chinese restaurants, this chicken lettuce wraps recipe has bold flavor and an irresistible crunch. Doused in a slightly spicy sauce, the filling is loaded with sweet bell peppers, snow pea pods, and shredded chicken. With fewer than 400 calories per serving, the protein-packed dish is an easy weeknight meal that tastes just as good the next day. (Hello, lunch leftovers!) Prefer to cut back on carbs or to follow a gluten-free diet? It’s a cinch to simply leave out the rice when assembling your wraps, or to use a tamari sauce in place of soy sauce.

RELATED: 15 Healthy Lettuce Wraps for Low-Carb Lunches

[caption id="attachment_42869" align="alignnone" width="620"]Chinese Chicken Lettuce Wraps Recipe Photos by Alexa Schrim[/caption]

Asian-Style Chicken Lettuce Wraps Recipe

Serves 4 

Prep Time: 20 minutes
Cook Time: 20 minutes

[skinnybox]

Ingredients

For the filling:
2 tablespoons coconut oil
1 cup sliced peppers
1 cup sliced shitake mushrooms
1 cup snow pea pods, cut in half diagonally
2 cups shredded chicken
8 Chinese cabbage leaves, with the ribs cut out
2 cups cooked brown rice

For the sauce:
4 tablespoons soy sauce (or tamari sauce)
4 tablespoons chicken broth
1 tablespoon rice vinegar
1-2 teaspoons chili paste
1 tablespoon honey
1/2 teaspoon ground ginger
2 garlic cloves, minced
1 teaspoon arrowroot powder (cornstarch)

For the garnish:
Roasted peanuts, chopped
Cilantro, chopped
Green onions, thinly sliced

Preparation

  1. Place coconut oil in a large skillet over medium heat. Once hot, add vegetables and sauté until tender.
  2. While vegetables are cooking, make sauce by combining soy sauce, chicken broth, rice vinegar, chili paste, honey, ginger and garlic cloves in a small saucepan. Bring to a simmer for five minutes.
  3. Add in arrowroot powder to the sauce and whisk constantly until thickened. Remove from heat and set aside.
  4. Once vegetables are tender, add in shredded chicken. Pour sauce over chicken and vegetables and mix everything together.
  5. To serve, take one cabbage leaf and spoon in a small amount of rice, then top with chicken and veggie mixture. Add additional sauce if desired.
  6. Garnish with chopped peanuts, cilantro and sliced green onions.

For more recipes form Alexa, visit Simple Roots Wellness.

The post Asian-Style Chicken Lettuce Wraps Recipe appeared first on Life by DailyBurn.

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Chinese Chicken Lettuce Wraps Recipe

[caption id="attachment_42871" align="alignnone" width="620"]Chinese Chicken Lettuce Wraps Recipe Photo by Alexa Schrim[/caption] Inspired by the Szechuan lettuce wraps at Chinese restaurants, this chicken lettuce wraps recipe has bold flavor and an irresistible crunch. Doused in a slightly spicy sauce, the filling is loaded with sweet bell peppers, snow pea pods, and shredded chicken. With fewer than 400 calories per serving, the protein-packed dish is an easy weeknight meal that tastes just as good the next day. (Hello, lunch leftovers!) Prefer to cut back on carbs or to follow a gluten-free diet? It’s a cinch to simply leave out the rice when assembling your wraps, or to use a tamari sauce in place of soy sauce. RELATED: 15 Healthy Lettuce Wraps for Low-Carb Lunches [caption id="attachment_42869" align="alignnone" width="620"]Chinese Chicken Lettuce Wraps Recipe Photos by Alexa Schrim[/caption]

Asian-Style Chicken Lettuce Wraps Recipe

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

Ingredients

For the filling: 2 tablespoons coconut oil 1 cup sliced peppers 1 cup sliced shitake mushrooms 1 cup snow pea pods, cut in half diagonally 2 cups shredded chicken 8 Chinese cabbage leaves, with the ribs cut out 2 cups cooked brown rice

For the sauce: 4 tablespoons soy sauce (or tamari sauce) 4 tablespoons chicken broth 1 tablespoon rice vinegar 1-2 teaspoons chili paste 1 tablespoon honey 1/2 teaspoon ground ginger 2 garlic cloves, minced 1 teaspoon arrowroot powder (cornstarch)

For the garnish: Roasted peanuts, chopped Cilantro, chopped Green onions, thinly sliced

Preparation

  1. Place coconut oil in a large skillet over medium heat. Once hot, add vegetables and sauté until tender.
  2. While vegetables are cooking, make sauce by combining soy sauce, chicken broth, rice vinegar, chili paste, honey, ginger and garlic cloves in a small saucepan. Bring to a simmer for five minutes.
  3. Add in arrowroot powder to the sauce and whisk constantly until thickened. Remove from heat and set aside.
  4. Once vegetables are tender, add in shredded chicken. Pour sauce over chicken and vegetables and mix everything together.
  5. To serve, take one cabbage leaf and spoon in a small amount of rice, then top with chicken and veggie mixture. Add additional sauce if desired.
  6. Garnish with chopped peanuts, cilantro and sliced green onions.
For more recipes form Alexa, visit Simple Roots Wellness.

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Strawberry, Spinach and Grilled Chicken Salad Recipe http://dailyburn.com/life/recipes/strawberry-spinach-chicken-salad-recipe/ http://dailyburn.com/life/recipes/strawberry-spinach-chicken-salad-recipe/#comments Sat, 22 Aug 2015 13:15:28 +0000 http://dailyburn.com/life/?p=42670 Strawberry, Spinach and Grilled Chicken Salad Recipe

[caption id="attachment_42691" align="alignnone" width="620"]Strawberry, Spinach and Grilled Chicken Salad Recipe Photo by Lee Hersh[/caption]

When paired together, feta and summer strawberries make an irresistible combination of salty and sweet. Sprinkle them on grilled chicken and a bed of leafy dark greens and you’ve got yourself a protein-packed salad that does not disappoint in the flavor department. Each serving has less than five grams of sugar and roughly 20 grams of protein, so you’ll stay satisfied without overindulging in the sweet stuff. Best of all, this chicken salad recipe is foolproof — even the most novice chefs will be able to whip up this easy dinner in 15 minutes or less.

RELATED: 15 Healthy Chicken Recipes That Don’t Suck

[caption id="attachment_42690" align="alignnone" width="620"]Strawberry, Spinach and Grilled Chicken Salad Recipe Photos by Lee Hersh[/caption]

Strawberry, Spinach and Grilled Chicken Salad Recipe

Serves: 2

Prep time: 5 minutes
Cook time: 15

[skinnybox]

Ingredients

For the chicken salad:
2 medium chicken breasts
½ teaspoon garlic powder
Salt, to taste
Pepper, to taste
4 cups spinach (packed)
½ cup chopped strawberries
¼ cup crumbled feta cheese
¼ cup chopped pecans

For the Dijon balsamic vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
½ tablespoon maple syrup
1 teaspoon Dijon mustard
Pinch of salt

Preparation

For the grilled chicken:

  1. Preheat the grill to 400ºF degrees.
  2. Season chicken breasts with garlic powder, salt and pepper, to taste.
  3. Grill the chicken breasts, covered, for 6-8 minutes on each side. Before removing from grill, cut into the center of the chicken breasts to see if they’ve cooked completely. If they’re still pink, continue cooking.

For the salad:

  1.  In a medium-size bowl, whisk together all ingredients for the vinaigrette until you have a consistent mixture.
  2. Place two cups of spinach in each bowl. Then, top with feta cheese, pecans, strawberries, grilled chicken breast, and two tablespoons of your homemade vinaigrette.

The post Strawberry, Spinach and Grilled Chicken Salad Recipe appeared first on Life by DailyBurn.

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Strawberry, Spinach and Grilled Chicken Salad Recipe

[caption id="attachment_42691" align="alignnone" width="620"]Strawberry, Spinach and Grilled Chicken Salad Recipe Photo by Lee Hersh[/caption] When paired together, feta and summer strawberries make an irresistible combination of salty and sweet. Sprinkle them on grilled chicken and a bed of leafy dark greens and you’ve got yourself a protein-packed salad that does not disappoint in the flavor department. Each serving has less than five grams of sugar and roughly 20 grams of protein, so you’ll stay satisfied without overindulging in the sweet stuff. Best of all, this chicken salad recipe is foolproof — even the most novice chefs will be able to whip up this easy dinner in 15 minutes or less. RELATED: 15 Healthy Chicken Recipes That Don’t Suck [caption id="attachment_42690" align="alignnone" width="620"]Strawberry, Spinach and Grilled Chicken Salad Recipe Photos by Lee Hersh[/caption]

Strawberry, Spinach and Grilled Chicken Salad Recipe

Serves: 2 Prep time: 5 minutes Cook time: 15 [skinnybox]

Ingredients

For the chicken salad: 2 medium chicken breasts ½ teaspoon garlic powder Salt, to taste Pepper, to taste 4 cups spinach (packed) ½ cup chopped strawberries ¼ cup crumbled feta cheese ¼ cup chopped pecans

For the Dijon balsamic vinaigrette: 3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar ½ tablespoon maple syrup 1 teaspoon Dijon mustard Pinch of salt

Preparation

For the grilled chicken:
  1. Preheat the grill to 400ºF degrees.
  2. Season chicken breasts with garlic powder, salt and pepper, to taste.
  3. Grill the chicken breasts, covered, for 6-8 minutes on each side. Before removing from grill, cut into the center of the chicken breasts to see if they’ve cooked completely. If they’re still pink, continue cooking.
For the salad:
  1.  In a medium-size bowl, whisk together all ingredients for the vinaigrette until you have a consistent mixture.
  2. Place two cups of spinach in each bowl. Then, top with feta cheese, pecans, strawberries, grilled chicken breast, and two tablespoons of your homemade vinaigrette.

The post Strawberry, Spinach and Grilled Chicken Salad Recipe appeared first on Life by DailyBurn.

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White Sangria Recipe with Strawberries http://dailyburn.com/life/recipes/strawberry-rhubarb-sangria/ http://dailyburn.com/life/recipes/strawberry-rhubarb-sangria/#comments Sun, 16 Aug 2015 13:15:07 +0000 http://daily-burn.sta.oomphcloud.com/?p=15541 Strawberry Sangria

[caption id="attachment_15546" align="alignnone" width="620"]Strawberry Sangria Photo by Perry Santanachote[/caption]

What better food combination to signal the start of summer than strawberries and rhubarb? Unfortunately, it usually comes in the form of sugary pie. Our guilt-free solution: A refreshing, fruit-filled sangria. By swapping out the sugar in simple syrup with a natural sweetener, such as Truvia, we whittled this recipe down to just five grams of sugar per serving. Bonus: Each glass is loaded with vitamin C to give your immune system a fruitful boost. Cheers to that!

RELATED: 15 Cocktails Under 150 Calories

[caption id="attachment_42522" align="alignnone" width="620"]Strawberry-Rhubarb Sangria Recipe Photos: Perry Santanachote (top); Pond5 (bottom)[/caption]

White Sangria Recipe with Strawberries

Serves 8

Prep time: 5 minutes
Cook time: 5 minutes

[skinnybox]

Ingredients

3 1/2 tablespoons Truvia
1/2 cup water
2 rhubarb stalks, cut into 1/2-inch pieces
1/2 cup fresh orange juice (from 1 orange)
1 orange, halved and cut into 1/4-inch slices
1 pint strawberries, hulled and quartered
4 cups (32 oz) chilled seltzer
1 bottle (25 oz) chilled Prosecco or dry sparkling white wine
Ice

Preparation

  1. In a small saucepan, bring the sweetener and water to a boil. Add the rhubarb, reduce heat and simmer for 1 minute.
  2. Transfer mixture to a small bowl and let it cool (place the bowl in an ice bath to speed up the process).
  3. Meanwhile, combine the orange slices, orange juice, strawberries and sparkling wine in a large pitcher.
  4. To serve, add the cooled rhubarb mixture, seltzer and ice. Mix and slightly muddle with a wooden spoon or ladle.

Food for Thought 

Sparkling wines come in a range of sweetness levels, most averaging at around 100 calories per glass. Drinking brut (dry) varieties, which have lower amounts of sugar, can reduce the calories in your cocktail by up to one-third.

Originally posted July 2013. Updated August 2015. 

The post White Sangria Recipe with Strawberries appeared first on Life by DailyBurn.

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Strawberry Sangria

[caption id="attachment_15546" align="alignnone" width="620"]Strawberry Sangria Photo by Perry Santanachote[/caption] What better food combination to signal the start of summer than strawberries and rhubarb? Unfortunately, it usually comes in the form of sugary pie. Our guilt-free solution: A refreshing, fruit-filled sangria. By swapping out the sugar in simple syrup with a natural sweetener, such as Truvia, we whittled this recipe down to just five grams of sugar per serving. Bonus: Each glass is loaded with vitamin C to give your immune system a fruitful boost. Cheers to that! RELATED: 15 Cocktails Under 150 Calories [caption id="attachment_42522" align="alignnone" width="620"]Strawberry-Rhubarb Sangria Recipe Photos: Perry Santanachote (top); Pond5 (bottom)[/caption]

White Sangria Recipe with Strawberries

Serves 8

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

Ingredients

3 1/2 tablespoons Truvia 1/2 cup water 2 rhubarb stalks, cut into 1/2-inch pieces 1/2 cup fresh orange juice (from 1 orange) 1 orange, halved and cut into 1/4-inch slices 1 pint strawberries, hulled and quartered 4 cups (32 oz) chilled seltzer 1 bottle (25 oz) chilled Prosecco or dry sparkling white wine Ice

Preparation

  1. In a small saucepan, bring the sweetener and water to a boil. Add the rhubarb, reduce heat and simmer for 1 minute.
  2. Transfer mixture to a small bowl and let it cool (place the bowl in an ice bath to speed up the process).
  3. Meanwhile, combine the orange slices, orange juice, strawberries and sparkling wine in a large pitcher.
  4. To serve, add the cooled rhubarb mixture, seltzer and ice. Mix and slightly muddle with a wooden spoon or ladle.

Food for Thought 

Sparkling wines come in a range of sweetness levels, most averaging at around 100 calories per glass. Drinking brut (dry) varieties, which have lower amounts of sugar, can reduce the calories in your cocktail by up to one-third.

Originally posted July 2013. Updated August 2015. 

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Strawberry Rhubarb Thumbprint Cookie Recipe http://dailyburn.com/life/recipes/strawberry-rhubarb-thumbprint-cookie-recipe/ http://dailyburn.com/life/recipes/strawberry-rhubarb-thumbprint-cookie-recipe/#comments Tue, 11 Aug 2015 15:15:08 +0000 http://dailyburn.com/life/?p=42393 Strawberry Rhubarb Thumbprint Cookie Recipe

[caption id="attachment_42407" align="alignnone" width="620"]Strawberry Rhubarb Thumbprint Cookie Recipe Photo by Alexa Schirm[/caption]

During summertime, sweet strawberry and tart rhubarb are a flavor dream team. But did you know: A slice of strawberry-rhubarb pie is packed with loads of added sugars, coming to roughly 350 calories. But don't blame us for ditching the fat-laden pastry crust. Instead, we dreamed up this gluten-free strawberry-rhubarb thumbprint cookie recipe. Both the cookie base and the filling are sweetened with maple syrup so there’s no refined sugar. A hint of lemon juice brightens the strawberries and rhubarb, which delivers several B-complex vitamins and vitamin K, which promotes bone health. With a crispy cookie and gooey center, these treats are about to become your new favorite dessert.

RELATED: 7 Homemade Girl Scout Cookie Recipes

[caption id="attachment_42406" align="alignnone" width="620"]Strawberry Rhubarb Thumbprint Cookie Recipe Photos by Alexa Schirm[/caption]

Strawberry Rhubarb Thumbprint Cookie Recipe

Serves 4

Prep Time: 20 minutes
Cook Time: 20 minutes

[skinnybox]

Ingredients

For the filling
1 1/2 cups rhubarb, diced
1 cup strawberries, diced
1 tablespoon maple syrup
1/4 cup water
1/4 cup lemon juice
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon arrowroot powder

For the cookies
2 cups blanched almond flour
1 cup arrowroot powder
1 teaspoon salt
1 teaspoon pure vanilla extract
1/3 cup maple syrup
1/4 cup coconut oil, melted

Preparation

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a saucepan over medium heat, melt the rhubarb, strawberries, maple syrup, water, lemon juice, nutmeg and cinnamon.
  3. Bring the mixture to a boil. Continue to stir frequently, while “mashing” the filling with a wooden spoon.
  4. Once the liquid is reduced, turn the heat down and add arrowroot powder. Stir continuously until the mixture thickens. Remove from heat and set aside.
  5. In a large mixing bowl, stir together the almond flour, arrowroot powder and salt.
  6. Add in the vanilla extract, maple syrup and melted coconut oil. Stir until all of the ingredients are combined and your mixture has a cookie dough consistency.
  7. Take a heaping tablespoon of dough and roll into a ball. (If the dough is sticky, sprinkle a bit of arrowroot powder on your hands for this step.) Place on a cookie sheet and press thumb into center, making a small well.
  8. Once dough is used up, add about a teaspoon of filling to the center of the cookies.
  9. Place the cookies in the oven and bake for 20 minutes.

Pro Tip

Leftover filling can be refrigerated or frozen for future use.

For more recipes from Alexa, visit Simple Roots Wellness

The post Strawberry Rhubarb Thumbprint Cookie Recipe appeared first on Life by DailyBurn.

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Strawberry Rhubarb Thumbprint Cookie Recipe

[caption id="attachment_42407" align="alignnone" width="620"]Strawberry Rhubarb Thumbprint Cookie Recipe Photo by Alexa Schirm[/caption] During summertime, sweet strawberry and tart rhubarb are a flavor dream team. But did you know: A slice of strawberry-rhubarb pie is packed with loads of added sugars, coming to roughly 350 calories. But don't blame us for ditching the fat-laden pastry crust. Instead, we dreamed up this gluten-free strawberry-rhubarb thumbprint cookie recipe. Both the cookie base and the filling are sweetened with maple syrup so there’s no refined sugar. A hint of lemon juice brightens the strawberries and rhubarb, which delivers several B-complex vitamins and vitamin K, which promotes bone health. With a crispy cookie and gooey center, these treats are about to become your new favorite dessert. RELATED: 7 Homemade Girl Scout Cookie Recipes [caption id="attachment_42406" align="alignnone" width="620"]Strawberry Rhubarb Thumbprint Cookie Recipe Photos by Alexa Schirm[/caption]

Strawberry Rhubarb Thumbprint Cookie Recipe

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

Ingredients

For the filling 1 1/2 cups rhubarb, diced 1 cup strawberries, diced 1 tablespoon maple syrup 1/4 cup water 1/4 cup lemon juice 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1 tablespoon arrowroot powder

For the cookies 2 cups blanched almond flour 1 cup arrowroot powder 1 teaspoon salt 1 teaspoon pure vanilla extract 1/3 cup maple syrup 1/4 cup coconut oil, melted

Preparation

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a saucepan over medium heat, melt the rhubarb, strawberries, maple syrup, water, lemon juice, nutmeg and cinnamon.
  3. Bring the mixture to a boil. Continue to stir frequently, while “mashing” the filling with a wooden spoon.
  4. Once the liquid is reduced, turn the heat down and add arrowroot powder. Stir continuously until the mixture thickens. Remove from heat and set aside.
  5. In a large mixing bowl, stir together the almond flour, arrowroot powder and salt.
  6. Add in the vanilla extract, maple syrup and melted coconut oil. Stir until all of the ingredients are combined and your mixture has a cookie dough consistency.
  7. Take a heaping tablespoon of dough and roll into a ball. (If the dough is sticky, sprinkle a bit of arrowroot powder on your hands for this step.) Place on a cookie sheet and press thumb into center, making a small well.
  8. Once dough is used up, add about a teaspoon of filling to the center of the cookies.
  9. Place the cookies in the oven and bake for 20 minutes.

Pro Tip

Leftover filling can be refrigerated or frozen for future use.

For more recipes from Alexa, visit Simple Roots Wellness

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Protein Rice Krispies Treats Recipe http://dailyburn.com/life/recipes/protein-rice-krispies-treats-recipe/ http://dailyburn.com/life/recipes/protein-rice-krispies-treats-recipe/#comments Sun, 09 Aug 2015 13:15:50 +0000 http://dailyburn.com/life/?p=42191 Protein Rice Krispies Treats Recipe

[caption id="attachment_42204" align="alignnone" width="620"]Protein Rice Krispies Treats Recipe Photo by Lee Hersh[/caption]

Remember Rice Krispies treats? We put a healthy spin on the chewy-yet-gooey schoolyard favorite. Fuel-6 protein powder gives each treat a whopping eight grams of protein, making these nutty treats much more substantial than regular Rice Krispies, which have just one gram of protein. Plus, for all you peanut butter fans, the all-natural spread replaces processed marshmallows. Our recipe is also low-sugar, vegan and gluten-free, and can be made with just five ingredients! Whip up a batch and store the rest in the fridge or freezer for a delicious grab-n-go snack or dessert.

RELATED: 15 Unexpected Protein Powder Recipes

Protein Rice Krispies Treat Recipe

Protein Rice Krispies Treats Recipe

Serves: 9

[skinnybox]

Prep time: 5 minutes
Freeze time: 30 minutes

Ingredients

Coconut oil
4 cups brown rice crisps (or classic Rice Krispies)
½ cup all-natural peanut butter (or other nut butter), partially melted
½ cup brown rice syrup
3 scoops Fuel-6 Vanilla Protein Powder
1 teaspoon vanilla

Preparation

  1. Grease a 9-inch by 9-inch pan with coconut oil or line it with parchment paper. Set aside.
  2. In a medium bowl, mix together melted peanut butter, brown rice syrup, protein powder and vanilla until it forms a dough consistency.
  3. Add brown rice crisps to the peanut butter mixture. Use your hands to gently fold the rice crisps into the mixture. Then, pour mixture into the pan.
  4. Using a spatula, spread mixture out evenly and press into pan so the bars are compact.
  5. Place into freezer for at least 30 minutes
  6. Before serving or storing, use a sharp knife to cut your treats into squares.

Pro Tip

Do not substitute honey or agave for brown rice syrup, since this sticky ingredient is essential to the recipe’s texture.

For more recipes from Lee, visit FitFoodieFinds.com.

The post Protein Rice Krispies Treats Recipe appeared first on Life by DailyBurn.

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Protein Rice Krispies Treats Recipe

[caption id="attachment_42204" align="alignnone" width="620"]Protein Rice Krispies Treats Recipe Photo by Lee Hersh[/caption]

Remember Rice Krispies treats? We put a healthy spin on the chewy-yet-gooey schoolyard favorite. Fuel-6 protein powder gives each treat a whopping eight grams of protein, making these nutty treats much more substantial than regular Rice Krispies, which have just one gram of protein. Plus, for all you peanut butter fans, the all-natural spread replaces processed marshmallows. Our recipe is also low-sugar, vegan and gluten-free, and can be made with just five ingredients! Whip up a batch and store the rest in the fridge or freezer for a delicious grab-n-go snack or dessert.

RELATED: 15 Unexpected Protein Powder Recipes Protein Rice Krispies Treat Recipe

Protein Rice Krispies Treats Recipe

Serves: 9 [skinnybox] Prep time: 5 minutes Freeze time: 30 minutes

Ingredients

Coconut oil 4 cups brown rice crisps (or classic Rice Krispies) ½ cup all-natural peanut butter (or other nut butter), partially melted ½ cup brown rice syrup 3 scoops Fuel-6 Vanilla Protein Powder 1 teaspoon vanilla

Preparation

  1. Grease a 9-inch by 9-inch pan with coconut oil or line it with parchment paper. Set aside.
  2. In a medium bowl, mix together melted peanut butter, brown rice syrup, protein powder and vanilla until it forms a dough consistency.
  3. Add brown rice crisps to the peanut butter mixture. Use your hands to gently fold the rice crisps into the mixture. Then, pour mixture into the pan.
  4. Using a spatula, spread mixture out evenly and press into pan so the bars are compact.
  5. Place into freezer for at least 30 minutes
  6. Before serving or storing, use a sharp knife to cut your treats into squares.

Pro Tip

Do not substitute honey or agave for brown rice syrup, since this sticky ingredient is essential to the recipe’s texture.

For more recipes from Lee, visit FitFoodieFinds.com.

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Parmesan Carrot Fries Recipe http://dailyburn.com/life/recipes/healthy-carrot-fries-recipe/ http://dailyburn.com/life/recipes/healthy-carrot-fries-recipe/#comments Tue, 04 Aug 2015 15:15:25 +0000 http://dailyburn.com/life/?p=42146 Parmesan Carrot Fries Recipe

[caption id="attachment_42152" align="alignnone" width="620"]Parmesan Carrot Fries Recipe Photo by Alexa Schirm[/caption]

Are French fries your guilty pleasure? Swap carrots for spuds and you’ve got a scrumptious stand-in for deep fried taters. Roasting carrots allows their natural sweetness to emerge, and the irresistible combination of a soft interior and crispy finish will seriously impress your taste buds. Each serving of these elegant carrot fries packs a healthy dose of fiber, beta-caroten and vitamin A, which helps promote healthy skin and vision. Top them with a sprinkle of Parmesan and basil and you’ll make the most stubborn vegetable hater a believer!

RELATED: 30-Minute Meals for Quick, Healthy Dinners

Parmesan Carrot Fries Recipe

[skinnybox]

Serves 4 

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 pound fresh carrots
2 teaspoons olive oil
1/2 teaspoon flaky sea salt
Cracked black pepper, to taste
2 tablespoons fresh basil, chopped
2-3 tablespoons freshly grated Parmesan

Preparation

  1. Preheat oven to 450°F.
  2. Peel carrots and cut into thin matchstick slices.
  3. In a medium bowl, toss slices in olive oil, salt and pepper.
  4. Spread out carrots on a baking sheet and bake for 12 to 15 minutes or until the carrots are browned slightly.
  5. Remove from the oven and sprinkle with fresh basil and Parmesan cheese before serving.

Pro tip

Got leftover fries? Reheat them in the oven at 400°F for five to eight minutes.

[caption id="attachment_42166" align="alignnone" width="620"]Parmesan Carrot Fries Recipe Photo by Alexa Schirm[/caption]

For more recipes from Alexa, visit Simple Roots Wellness.

The post Parmesan Carrot Fries Recipe appeared first on Life by DailyBurn.

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Parmesan Carrot Fries Recipe

[caption id="attachment_42152" align="alignnone" width="620"]Parmesan Carrot Fries Recipe Photo by Alexa Schirm[/caption] Are French fries your guilty pleasure? Swap carrots for spuds and you’ve got a scrumptious stand-in for deep fried taters. Roasting carrots allows their natural sweetness to emerge, and the irresistible combination of a soft interior and crispy finish will seriously impress your taste buds. Each serving of these elegant carrot fries packs a healthy dose of fiber, beta-caroten and vitamin A, which helps promote healthy skin and vision. Top them with a sprinkle of Parmesan and basil and you’ll make the most stubborn vegetable hater a believer! RELATED: 30-Minute Meals for Quick, Healthy Dinners

Parmesan Carrot Fries Recipe

[skinnybox] Serves 4  Prep Time: 10 minutes Cook Time: 15 minutes

Ingredients

1 pound fresh carrots 2 teaspoons olive oil 1/2 teaspoon flaky sea salt Cracked black pepper, to taste 2 tablespoons fresh basil, chopped 2-3 tablespoons freshly grated Parmesan

Preparation

  1. Preheat oven to 450°F.
  2. Peel carrots and cut into thin matchstick slices.
  3. In a medium bowl, toss slices in olive oil, salt and pepper.
  4. Spread out carrots on a baking sheet and bake for 12 to 15 minutes or until the carrots are browned slightly.
  5. Remove from the oven and sprinkle with fresh basil and Parmesan cheese before serving.

Pro tip

Got leftover fries? Reheat them in the oven at 400°F for five to eight minutes. [caption id="attachment_42166" align="alignnone" width="620"]Parmesan Carrot Fries Recipe Photo by Alexa Schirm[/caption] For more recipes from Alexa, visit Simple Roots Wellness.

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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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9 Delicious Watermelon Recipes for Summer http://dailyburn.com/life/recipes/summer-watermelon-recipes/ http://dailyburn.com/life/recipes/summer-watermelon-recipes/#comments Tue, 21 Jul 2015 15:15:17 +0000 http://daily-burn.sta.oomphcloud.com/?p=15860 9 Delicious Watermelon Recipes for Summer

9 Delicious Watermelon Recipes for Summer

The easiest way to eat watermelon might be to dive right in with your hands and teeth. But that’s not the only way. Whether you’re in the mood for naturally sweet skewers, spicy salsa or a watermelon slushie, it’s time to take this low-calorie fruit to creative new heights. Did we mention this mega-sized melon is rich in vitamins A and C and antioxidants such as lycopene? Summer just got a whole lot more interesting.

RELATED: 15 Healthy Recipes for No-Bake Desserts

9 Easy Watermelon Recipes

Watermelon-Cucumber-Bites_PS_2

1. Watermelon, Cucumber and Feta Bites
Be as cool as a cucumber this summer. These impressive towers of sweet and salty goodness are perfect for party appetizers or as a satisfying snack. A maple-lime glaze makes them next-level delicious! Photo and Recipe: Perry Santanachote / Life by DailyBurn

Watermelon-Feta-Arugual-Salad

2. Watermelon, Feta and Arugula Salad
This easy-to-make salad looks good and tastes even better. Juicy melon balances out bitter greens and salty feta cheese. Drizzle just a bit of olive oil and vinegar on top for a perfectly pleasing, simple dish.  Photo and Recipe: Geraldine / Green Valley Kitchen

Stacked Watermelon Salad

3. Watermelon, Goat Cheese and Pistachio Cubes
This appetizer takes some precision, but it more than pays off in presentation. Cubed watermelon and a smooth layer of goat cheese make the base, while chopped pistachios, shaved red onion and a balsamic vinegar reduction complete the sweet and savory creation. Photo and Recipe: Joanne / Fifteen Spatulas

 Boozy Watermelon Mint Lemonade

4. Boozy Watermelon Mint Lemonade
This hot pink drink is sure to beat the heat with thirst-quenching watermelon and cucumber (both known for their high water content). Amplify the summery flavor with fresh mint leaves and fresh lemon juice. Serve as a virgin lemonade, or booze it up with rum or vodka for a creative cookout cocktail. Photo and Recipe: Morgan / Host the Toast

RELATED: 7 Healthier Summer Popsicle Recipes

Watermelon Feta Salad Recipe

5. Peachy Tomato and Watermelon Feta Salad Recipe
An easy balsamic honey dressing brightens the flavors in this elegant, foolproof fruit salad. Thanks to juicy summer peaches and tomatoes, each bite is packed with vitamins A and C, potassium and fiber. Serve this as a healthy brunch or BBQ side dish. Photo and recipe: Alexa Schirm / Life by DailyBurn 

Watermelon Salsa

6. Sweet and Spicy Watermelon Salsa
Chips and salsa are a fixture at any summer barbeque, but there’s nothing better than a fresh, homemade version rather than the soupy jarred stuff. Though watermelon takes the place of tomatoes, all the other standard salsa fixings make an appearance — red onion, fresh cilantro, cucumber, red pepper and jalapeno pepper. Choose whole-wheat or multigrain chips for a healthier dipper. Photo and Recipe: Christy / Girl Who Ate Everything

Radish Watermelon Bulgar Wheat Salad

7. Radish, Watermelon and Bulgar Wheat Salad
If you’ve never heard of bulgar, it’s a Middle Eastern grain high in fiber and protein. This bulgar-based salad involves minimal prep work, but it’s got a whole lot of goodness going on. Celery, pumpkin seeds and radish provide some crunch, while lemon zest and lime juice add a touch of sour to the star of the dish: watermelon. Photo and Recipe: Aine Carlin / Marcus Samuelsson

Heirloom Tomato Watermelon Salad

8. Grilled Watermelon and Tomatoes
Kick the classic Caprese up a notch with a grill and some watermelon. Before layering slices of tomato and mozzarella and drizzling on the balsamic vinegar, pop watermelon circles (use the top of an empty can or a circular cookie cutter) and tomato slices onto a heated grill to bring out both fruits’ utmost flavor. Photo and Recipe: Liz McAvoy / What Dress Code?

RELATED: 10 Creative Fruit-Filled Salad Recipes

Watermelon Slushy

9. Watermelon Slushie with Boba
Watermelon for dessert? Count us in! Like a Wendy’s “Frosty” gone fruity, this version blends frozen watermelon and frozen banana with coconut water and pineapple. So break out the blender, and prepare to take this frozen drink poolside (pitchers encouraged). Photo and Recipe: Perry Santanachote / Life by DailyBurn 

Originally posted July 2013. Updated July 2015. 

The post 9 Delicious Watermelon Recipes for Summer appeared first on Life by DailyBurn.

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9 Delicious Watermelon Recipes for Summer

9 Delicious Watermelon Recipes for Summer The easiest way to eat watermelon might be to dive right in with your hands and teeth. But that’s not the only way. Whether you’re in the mood for naturally sweet skewers, spicy salsa or a watermelon slushie, it’s time to take this low-calorie fruit to creative new heights. Did we mention this mega-sized melon is rich in vitamins A and C and antioxidants such as lycopene? Summer just got a whole lot more interesting. RELATED: 15 Healthy Recipes for No-Bake Desserts

9 Easy Watermelon Recipes

Watermelon-Cucumber-Bites_PS_2 1. Watermelon, Cucumber and Feta Bites Be as cool as a cucumber this summer. These impressive towers of sweet and salty goodness are perfect for party appetizers or as a satisfying snack. A maple-lime glaze makes them next-level delicious! Photo and Recipe: Perry Santanachote / Life by DailyBurn Watermelon-Feta-Arugual-Salad 2. Watermelon, Feta and Arugula Salad This easy-to-make salad looks good and tastes even better. Juicy melon balances out bitter greens and salty feta cheese. Drizzle just a bit of olive oil and vinegar on top for a perfectly pleasing, simple dish.  Photo and Recipe: Geraldine / Green Valley Kitchen Stacked Watermelon Salad 3. Watermelon, Goat Cheese and Pistachio Cubes This appetizer takes some precision, but it more than pays off in presentation. Cubed watermelon and a smooth layer of goat cheese make the base, while chopped pistachios, shaved red onion and a balsamic vinegar reduction complete the sweet and savory creation. Photo and Recipe: Joanne / Fifteen Spatulas  Boozy Watermelon Mint Lemonade   4. Boozy Watermelon Mint Lemonade This hot pink drink is sure to beat the heat with thirst-quenching watermelon and cucumber (both known for their high water content). Amplify the summery flavor with fresh mint leaves and fresh lemon juice. Serve as a virgin lemonade, or booze it up with rum or vodka for a creative cookout cocktail. Photo and Recipe: Morgan / Host the Toast RELATED: 7 Healthier Summer Popsicle Recipes Watermelon Feta Salad Recipe 5. Peachy Tomato and Watermelon Feta Salad Recipe An easy balsamic honey dressing brightens the flavors in this elegant, foolproof fruit salad. Thanks to juicy summer peaches and tomatoes, each bite is packed with vitamins A and C, potassium and fiber. Serve this as a healthy brunch or BBQ side dish. Photo and recipe: Alexa Schirm / Life by DailyBurn  Watermelon Salsa 6. Sweet and Spicy Watermelon Salsa Chips and salsa are a fixture at any summer barbeque, but there’s nothing better than a fresh, homemade version rather than the soupy jarred stuff. Though watermelon takes the place of tomatoes, all the other standard salsa fixings make an appearance — red onion, fresh cilantro, cucumber, red pepper and jalapeno pepper. Choose whole-wheat or multigrain chips for a healthier dipper. Photo and Recipe: Christy / Girl Who Ate Everything Radish Watermelon Bulgar Wheat Salad 7. Radish, Watermelon and Bulgar Wheat Salad If you’ve never heard of bulgar, it’s a Middle Eastern grain high in fiber and protein. This bulgar-based salad involves minimal prep work, but it’s got a whole lot of goodness going on. Celery, pumpkin seeds and radish provide some crunch, while lemon zest and lime juice add a touch of sour to the star of the dish: watermelon. Photo and Recipe: Aine Carlin / Marcus Samuelsson Heirloom Tomato Watermelon Salad 8. Grilled Watermelon and Tomatoes Kick the classic Caprese up a notch with a grill and some watermelon. Before layering slices of tomato and mozzarella and drizzling on the balsamic vinegar, pop watermelon circles (use the top of an empty can or a circular cookie cutter) and tomato slices onto a heated grill to bring out both fruits’ utmost flavor. Photo and Recipe: Liz McAvoy / What Dress Code? RELATED: 10 Creative Fruit-Filled Salad Recipes Watermelon Slushy 9. Watermelon Slushie with Boba Watermelon for dessert? Count us in! Like a Wendy’s “Frosty” gone fruity, this version blends frozen watermelon and frozen banana with coconut water and pineapple. So break out the blender, and prepare to take this frozen drink poolside (pitchers encouraged). Photo and Recipe: Perry Santanachote / Life by DailyBurn  Originally posted July 2013. Updated July 2015. 

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Healthy Baked Peaches and Cream Recipe http://dailyburn.com/life/recipes/baked-peaches-and-cream-recipe/ http://dailyburn.com/life/recipes/baked-peaches-and-cream-recipe/#comments Sat, 18 Jul 2015 13:15:28 +0000 http://dailyburn.com/life/?p=41583 Baked Peaches and Cream Recipe

[caption id="attachment_41581" align="alignnone" width="620"]Baked Peaches and Cream Recipe Photo by Evan Thomas[/caption]

This baked peaches and cream recipe is the best reason to turn on your oven this summer. We've revamped the simple, sometimes-decadent dessert by swapping out fat-laden whipped cream for a honey-mint Greek yogurt topping. You can serve this as the finale to your next summer soirée or even whip it up for a sweet brunch side dish. When picking out peaches, make sure that they’re just turning ripe and are freestone peaches so you can easily remove the pit without making a mess. Garnish with mint and enjoy!

RELATED: Eat These 10 Foods, Get More Calcium

[caption id="attachment_41582" align="alignnone" width="620"]Baked Peaches and Cream Recipe Photo by Evan Thomas[/caption]

Healthy Baked Peaches and Cream Recipe

Serves 4

Prep time: 10 minutes
Cook time: 10 minutes

[skinnybox]

Ingredients

  • 4 freestone peaches, ripe but firm
  • 1 tablespoon olive oil
  • 2 tablespoons turbinado sugar
  • 6 oz. plain, two-percent fat Greek yogurt
  • 1 tablespoon honey
  • Fresh mint leaves

Preparation

  1. Preheat your oven to 350 °F.
  2. Cut all of the peaches in half vertically and remove the pits.
  3. Gently rub the peaches with olive oil and place them cut side-up on a non-stick baking tray.
  4. Bake the peaches for 8-10 minutes until the cut edges just start to change color.
  5. Remove them from the oven and sprinkle a half tablespoon of sugar on the cut side of each peach. Let cool for a few minutes.
  6. In a small bowl, mix together the yogurt and honey.
  7. Finely chop about 5-6 mint leaves and fold mint into the yogurt.
  8. Move the peaches onto serving plates and put a dollop of mint yogurt on each half. Serve immediately while still warm.

For more recipes from Evan, visit www.thewannabechef.net and follow his posts on Facebook.

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Baked Peaches and Cream Recipe

[caption id="attachment_41581" align="alignnone" width="620"]Baked Peaches and Cream Recipe Photo by Evan Thomas[/caption] This baked peaches and cream recipe is the best reason to turn on your oven this summer. We've revamped the simple, sometimes-decadent dessert by swapping out fat-laden whipped cream for a honey-mint Greek yogurt topping. You can serve this as the finale to your next summer soirée or even whip it up for a sweet brunch side dish. When picking out peaches, make sure that they’re just turning ripe and are freestone peaches so you can easily remove the pit without making a mess. Garnish with mint and enjoy! RELATED: Eat These 10 Foods, Get More Calcium [caption id="attachment_41582" align="alignnone" width="620"]Baked Peaches and Cream Recipe Photo by Evan Thomas[/caption]

Healthy Baked Peaches and Cream Recipe

Serves 4 Prep time: 10 minutes Cook time: 10 minutes [skinnybox]

Ingredients

  • 4 freestone peaches, ripe but firm
  • 1 tablespoon olive oil
  • 2 tablespoons turbinado sugar
  • 6 oz. plain, two-percent fat Greek yogurt
  • 1 tablespoon honey
  • Fresh mint leaves

Preparation

  1. Preheat your oven to 350 °F.
  2. Cut all of the peaches in half vertically and remove the pits.
  3. Gently rub the peaches with olive oil and place them cut side-up on a non-stick baking tray.
  4. Bake the peaches for 8-10 minutes until the cut edges just start to change color.
  5. Remove them from the oven and sprinkle a half tablespoon of sugar on the cut side of each peach. Let cool for a few minutes.
  6. In a small bowl, mix together the yogurt and honey.
  7. Finely chop about 5-6 mint leaves and fold mint into the yogurt.
  8. Move the peaches onto serving plates and put a dollop of mint yogurt on each half. Serve immediately while still warm.
For more recipes from Evan, visit www.thewannabechef.net and follow his posts on Facebook.

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Peachy Tomato and Watermelon Feta Salad Recipe http://dailyburn.com/life/recipes/watermelon-feta-salad-recipe/ http://dailyburn.com/life/recipes/watermelon-feta-salad-recipe/#comments Tue, 14 Jul 2015 15:15:57 +0000 http://dailyburn.com/life/?p=41494 Watermelon Feta Salad Recipe

Craving sweet and savory? This cool and refreshing fruit salad is sure to hit the spot on a hot day. With every bite, crumbled feta cheese complements ripe, juicy peaches, watermelon and tomato. These summer produce superstars deliver antioxidants, potassium and vitamins A and C. Make this recipe as a side for your next BBQ or family gathering, and don't forget to drizzle on the easy balsamic honey dressing to brighten the fruity flavors even more.

RELATED: 15 Healthy Recipes for No-Bake Desserts

[caption id="attachment_41490" align="alignnone" width="620"]Watermelon Feta Salad Recipe Photo by Alexa Schirm[/caption]

Peachy Tomato and Watermelon Feta Salad Recipe

Serves 12

Total Time: 10 minutes 

[skinnybox]

Ingredients

For the salad:
4 cups watermelon, cubed
2 cups tomatoes, diced
2 cups peaches, cubed
10 leaves of fresh basil
1/2 cup feta cheese
1/4 cup red onion, sliced (optional)

For the dressing:
1/4 cup balsamic vinegar
1 tablespoon honey
2 tablespoons olive oil
Salt and pepper, to taste

Preparation

  1. Add watermelon, tomatoes and peaches to a bowl and mix well.
  2. Stack the basil leaves together and roll into a small log. Use a sharp knife to slice the leaves perpendicular to the log. Add the long, thin strips to your fruit mixture.
  3. Stir in feta cheese and sliced onion.
  4. In a separate small bowl, mix together balsamic, honey, olive oil, salt and pepper.
  5. Pour dressing over your salad, toss lightly and serve immediately.

Pro Tip

Cubed watermelon does not store well. Make this salad the same day you plan on eating it.

For more recipes form Alexa, visit Simple Roots Wellness.

The post Peachy Tomato and Watermelon Feta Salad Recipe appeared first on Life by DailyBurn.

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Watermelon Feta Salad Recipe

Craving sweet and savory? This cool and refreshing fruit salad is sure to hit the spot on a hot day. With every bite, crumbled feta cheese complements ripe, juicy peaches, watermelon and tomato. These summer produce superstars deliver antioxidants, potassium and vitamins A and C. Make this recipe as a side for your next BBQ or family gathering, and don't forget to drizzle on the easy balsamic honey dressing to brighten the fruity flavors even more. RELATED: 15 Healthy Recipes for No-Bake Desserts [caption id="attachment_41490" align="alignnone" width="620"]Watermelon Feta Salad Recipe Photo by Alexa Schirm[/caption]

Peachy Tomato and Watermelon Feta Salad Recipe

Serves 12 Total Time: 10 minutes  [skinnybox]

Ingredients

For the salad: 4 cups watermelon, cubed 2 cups tomatoes, diced 2 cups peaches, cubed 10 leaves of fresh basil 1/2 cup feta cheese 1/4 cup red onion, sliced (optional)

For the dressing: 1/4 cup balsamic vinegar 1 tablespoon honey 2 tablespoons olive oil Salt and pepper, to taste

Preparation

  1. Add watermelon, tomatoes and peaches to a bowl and mix well.
  2. Stack the basil leaves together and roll into a small log. Use a sharp knife to slice the leaves perpendicular to the log. Add the long, thin strips to your fruit mixture.
  3. Stir in feta cheese and sliced onion.
  4. In a separate small bowl, mix together balsamic, honey, olive oil, salt and pepper.
  5. Pour dressing over your salad, toss lightly and serve immediately.

Pro Tip

Cubed watermelon does not store well. Make this salad the same day you plan on eating it.

For more recipes form Alexa, visit Simple Roots Wellness.

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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.

The post 3-Ingredient Homemade Larabars Recipe appeared first on Life by DailyBurn.

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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.

The post Savory Breakfast Quinoa Bowl Recipe appeared first on Life by DailyBurn.

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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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Protein Mint Chocolate Chip Ice Cream Recipe http://dailyburn.com/life/recipes/protein-mint-chocolate-chip-ice-cream-recipe/ http://dailyburn.com/life/recipes/protein-mint-chocolate-chip-ice-cream-recipe/#comments Sat, 20 Jun 2015 13:15:55 +0000 http://dailyburn.com/life/?p=40766 Protein Mint Chocolate Chip Ice Cream Recipe

Craving ice cream? You don’t need a fancy machine or tons of specialty ingredients to whip up your own pint. This mint chocolate chip ice cream recipe requires a food processor and just five healthy ingredients. A base of frozen bananas gives it a naturally sweet flavor and creamy texture with no added dairy, and Chocolate Fuel-6 Protein Powder delivers 15 grams of protein per serving. Have a guilt-free scoop or two for dessert — or even post-workout!

RELATED: 15 Healthier Homemade Ice Cream Recipes

[caption id="attachment_40802" align="alignnone" width="620"]Protein Mint Chocolate Chip Ice Cream Recipe Photo by Lee Hersh[/caption]

Mint Chocolate Chip Protein Ice Cream Recipe

Serves: 2

Prep time: 5 minutes
Freeze time: 1 hour
[skinnybox]

Ingredients

4 bananas, sliced and frozen ahead of time
1/4 cup almond milk, unsweetened
1/8 teaspoon peppermint or mint extract
2 tablespoons cocoa powder
2 scoops Chocolate Fuel-6 Protein Powder
1/4 cup chocolate chips (optional)

Preparation

  1. Place all ingredients in a large food processor or blender.
  2. Process until bananas are pulverized and mixture is light and fluffy, about two minutes. If your blender or food processor is having trouble mixing everything at once, add more almond milk a little at a time, which will help the blades break up the frozen bananas. You can eat the ice cream now, or proceed to the next step.
  3. To freeze ice cream, line a bread tin with parchment paper.
  4. Pour mixture into the pan and smooth out with a rubber spatula. Sprinkle on chocolate chips if desired.
  5. Freeze for about one hour before serving.

For more recipes from Lee, visit FitFoodieFinds.com.

The post Protein Mint Chocolate Chip Ice Cream Recipe appeared first on Life by DailyBurn.

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Protein Mint Chocolate Chip Ice Cream Recipe

Craving ice cream? You don’t need a fancy machine or tons of specialty ingredients to whip up your own pint. This mint chocolate chip ice cream recipe requires a food processor and just five healthy ingredients. A base of frozen bananas gives it a naturally sweet flavor and creamy texture with no added dairy, and Chocolate Fuel-6 Protein Powder delivers 15 grams of protein per serving. Have a guilt-free scoop or two for dessert — or even post-workout! RELATED: 15 Healthier Homemade Ice Cream Recipes [caption id="attachment_40802" align="alignnone" width="620"]Protein Mint Chocolate Chip Ice Cream Recipe Photo by Lee Hersh[/caption]

Mint Chocolate Chip Protein Ice Cream Recipe

Serves: 2 Prep time: 5 minutes Freeze time: 1 hour [skinnybox]

Ingredients

4 bananas, sliced and frozen ahead of time 1/4 cup almond milk, unsweetened 1/8 teaspoon peppermint or mint extract 2 tablespoons cocoa powder 2 scoops Chocolate Fuel-6 Protein Powder 1/4 cup chocolate chips (optional)

Preparation

  1. Place all ingredients in a large food processor or blender.
  2. Process until bananas are pulverized and mixture is light and fluffy, about two minutes. If your blender or food processor is having trouble mixing everything at once, add more almond milk a little at a time, which will help the blades break up the frozen bananas. You can eat the ice cream now, or proceed to the next step.
  3. To freeze ice cream, line a bread tin with parchment paper.
  4. Pour mixture into the pan and smooth out with a rubber spatula. Sprinkle on chocolate chips if desired.
  5. Freeze for about one hour before serving.
For more recipes from Lee, visit FitFoodieFinds.com.

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Chocolate Chip Protein Bars Recipe http://dailyburn.com/life/recipes/chocolate-chip-protein-bars-recipe/ http://dailyburn.com/life/recipes/chocolate-chip-protein-bars-recipe/#comments Tue, 16 Jun 2015 15:15:29 +0000 http://dailyburn.com/life/?p=40551 Chocolate Protein Bars Recipe

Love the convenience of protein bars but not the long list of questionable ingredients? Make your own on-the-go snacks for when you know you’ll need a portable and healthy pick-me-up later in the week. Thanks to DailyBurn's Fuel-6 protein powder, these bars deliver 12 grams of protein, but they’re lower in sugar than the average energy bar. They’re gluten-free, dairy-free, vegan, and require just six ingredients. Try using a different nut butter such as peanut butter for more of a “peanut butter cup” variation, or cashew butter and vanilla protein powder for more of a cookie dough flavor.

RELATED: 21 Protein Powder Recipes for Chocolate Lovers

[caption id="attachment_40705" align="alignnone" width="620"]Chocolate Chip Protein Bars Recipe Photo by Lee Hersh[/caption]

Chocolate Chip Protein Bars Recipe

[skinnybox]
Serves: 8

Prep time: 5 minutes
Refrigeration time: 30 minutes

Ingredients

1 cup almond butter, drippy
3 tablespoons almond milk, unsweetened
1/4 cup brown rice syrup
1 tablespoon cocoa powder
4 scoops Chocolate Fuel-6 Protein Powder
1/2 cup rolled oats
1/4 cup chocolate chips (optional)

Preparation

  1. Begin by mixing together all of the wet ingredients (almond butter, almond milk and brown rice syrup) in a medium-sized bowl.
  2. Add in in dry ingredients (cocoa powder, protein powder, rolled oats and chocolate chips) and mix again.
  3. Form dough into a large ball. The consistency should be similar to cookie dough.
  4. Line an 8x8 pan with parchment paper. Using your hands or a rubber spatula, press dough into the pan, spreading out evenly. Refrigerate for 30 minutes.
  5. Slice into bars or squares. Store in an airtight container or zip-lock bag in the refrigerator or freezer.

[caption id="attachment_40703" align="alignnone" width="620"]Chocolate Chip Protein Bars Recipe Photo by Lee Hersh[/caption]

For more recipes from Lee, visit FitFoodieFinds.com.

The post Chocolate Chip Protein Bars Recipe appeared first on Life by DailyBurn.

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Chocolate Protein Bars Recipe

Love the convenience of protein bars but not the long list of questionable ingredients? Make your own on-the-go snacks for when you know you’ll need a portable and healthy pick-me-up later in the week. Thanks to DailyBurn's Fuel-6 protein powder, these bars deliver 12 grams of protein, but they’re lower in sugar than the average energy bar. They’re gluten-free, dairy-free, vegan, and require just six ingredients. Try using a different nut butter such as peanut butter for more of a “peanut butter cup” variation, or cashew butter and vanilla protein powder for more of a cookie dough flavor. RELATED: 21 Protein Powder Recipes for Chocolate Lovers [caption id="attachment_40705" align="alignnone" width="620"]Chocolate Chip Protein Bars Recipe Photo by Lee Hersh[/caption]

Chocolate Chip Protein Bars Recipe

[skinnybox] Serves: 8 Prep time: 5 minutes Refrigeration time: 30 minutes

Ingredients

1 cup almond butter, drippy 3 tablespoons almond milk, unsweetened 1/4 cup brown rice syrup 1 tablespoon cocoa powder 4 scoops Chocolate Fuel-6 Protein Powder 1/2 cup rolled oats 1/4 cup chocolate chips (optional)

Preparation

  1. Begin by mixing together all of the wet ingredients (almond butter, almond milk and brown rice syrup) in a medium-sized bowl.
  2. Add in in dry ingredients (cocoa powder, protein powder, rolled oats and chocolate chips) and mix again.
  3. Form dough into a large ball. The consistency should be similar to cookie dough.
  4. Line an 8x8 pan with parchment paper. Using your hands or a rubber spatula, press dough into the pan, spreading out evenly. Refrigerate for 30 minutes.
  5. Slice into bars or squares. Store in an airtight container or zip-lock bag in the refrigerator or freezer.
[caption id="attachment_40703" align="alignnone" width="620"]Chocolate Chip Protein Bars Recipe Photo by Lee Hersh[/caption] For more recipes from Lee, visit FitFoodieFinds.com.

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Chocolate Protein Peanut Butter Cups Recipe http://dailyburn.com/life/recipes/chocolate-peanut-butter-fudge/ http://dailyburn.com/life/recipes/chocolate-peanut-butter-fudge/#comments Sun, 14 Jun 2015 13:14:03 +0000 http://dailyburn.com/life/?p=25298 Chocolate Peanut Butter Protein Fudge

[caption id="attachment_25312" align="alignnone" width="620"]Chocolate Peanut Butter Protein Fudge Photo by Perry Santanachote[/caption]

Peanut butter fudge is a health food. Yeah, we said it. Sure, peanut butter is high in calories, but that’s because it's packed with the same healthy monounsaturated fats as olive oil. The higher fat level also contributes to satiety, so you’ll indulge in moderation.

In this recipe, we nixed the butter and sugar that make traditional fudge so bad for you and replaced them with cholesterol-free coconut oil, honey and Stevia. Two scoops of DailyBurn Fuel-6 in chocolate give the treat some protein and extra nutrients.

RELATED: 21 Protein Powder Recipes for Chocolate Lovers

Chocolate Protein Peanut Butter Cups Recipe

Yields 24

Active time: 10 minutes
Total time: 1 hour, 10 minutes

[skinnybox]

Ingredients

1/2 cup (112 grams) virgin coconut oil, softened
2 scoops (47 grams) DailyBurn Fuel-6 in chocolate
1/2 cup (128 grams) salted creamy peanut butter
1/4 cup (20 grams) unsweetened cocoa powder
2 tablespoons (42 grams) honey
1 teaspoon vanilla extract
12 drops liquid Stevia

Preparation

  1. Fill a mini-muffin pan with 24 liners; set aside.
  2. In a blender or food processor, blend all ingredients until smooth. Pour 1 tablespoon of the mixture into each muffin liner.
  3. Place the muffin pan in the refrigerator for 45-60 minutes or until the fudge firms up. Can be stored in the refrigerator for up to 1 week, but we doubt they’ll last that long.

[caption id="attachment_25311" align="alignnone" width="620"]Chocolate Peanut Butter Protein Fudge Photo by Perry Santanachote[/caption]

Pro Tip

Weighing out the sticky ingredients with a kitchen scale instead of using measuring cups makes the process much easier, and saves you more dishes to do. For this reason, we provided the weight in grams of each ingredient.

[caption id="attachment_25313" align="alignnone" width="620"]Chocolate Peanut Butter Protein Fudge Photo by Perry Santanachote[/caption]

Originally posted February 2014. Updated June 2015.

The post Chocolate Protein Peanut Butter Cups Recipe appeared first on Life by DailyBurn.

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Chocolate Peanut Butter Protein Fudge

[caption id="attachment_25312" align="alignnone" width="620"]Chocolate Peanut Butter Protein Fudge Photo by Perry Santanachote[/caption] Peanut butter fudge is a health food. Yeah, we said it. Sure, peanut butter is high in calories, but that’s because it's packed with the same healthy monounsaturated fats as olive oil. The higher fat level also contributes to satiety, so you’ll indulge in moderation. In this recipe, we nixed the butter and sugar that make traditional fudge so bad for you and replaced them with cholesterol-free coconut oil, honey and Stevia. Two scoops of DailyBurn Fuel-6 in chocolate give the treat some protein and extra nutrients. RELATED: 21 Protein Powder Recipes for Chocolate Lovers

Chocolate Protein Peanut Butter Cups Recipe

Yields 24 Active time: 10 minutes Total time: 1 hour, 10 minutes [skinnybox]

Ingredients

1/2 cup (112 grams) virgin coconut oil, softened 2 scoops (47 grams) DailyBurn Fuel-6 in chocolate 1/2 cup (128 grams) salted creamy peanut butter 1/4 cup (20 grams) unsweetened cocoa powder 2 tablespoons (42 grams) honey 1 teaspoon vanilla extract 12 drops liquid Stevia

Preparation

  1. Fill a mini-muffin pan with 24 liners; set aside.
  2. In a blender or food processor, blend all ingredients until smooth. Pour 1 tablespoon of the mixture into each muffin liner.
  3. Place the muffin pan in the refrigerator for 45-60 minutes or until the fudge firms up. Can be stored in the refrigerator for up to 1 week, but we doubt they’ll last that long.
[caption id="attachment_25311" align="alignnone" width="620"]Chocolate Peanut Butter Protein Fudge Photo by Perry Santanachote[/caption]

Pro Tip

Weighing out the sticky ingredients with a kitchen scale instead of using measuring cups makes the process much easier, and saves you more dishes to do. For this reason, we provided the weight in grams of each ingredient. [caption id="attachment_25313" align="alignnone" width="620"]Chocolate Peanut Butter Protein Fudge Photo by Perry Santanachote[/caption] Originally posted February 2014. Updated June 2015.

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Baked Falafel Recipe with Tzatziki Sauce http://dailyburn.com/life/recipes/baked-falafel-recipe-tzatziki-sauce/ http://dailyburn.com/life/recipes/baked-falafel-recipe-tzatziki-sauce/#comments Sun, 07 Jun 2015 13:15:44 +0000 http://dailyburn.com/life/?p=40485 Baked Falafel Recipe with Tzatziki

Falafel balls, a Middle Eastern favorite, are usually a guilty indulgence with a deliciously crisp outer shell and moist center. But we’ve found a way to lighten up this deep-fried dish while maintaining the signature crunch. Instead of submerging falafel in oil and frying, this recipe calls for baking them in the oven. Each bite is packed with chickpeas, which are high in fiber, iron and protein, and spinach, which is rich in vitamins A, K and C. You can enjoy these falafel balls topped with tzatziki as a snack, over a bed of greens for a light lunch or wrapped in pita for a filling dinner.

RELATED: 7 Healthy Lunches Your Friends Will Want to Steal

[caption id="attachment_40491" align="alignnone" width="620"]Baked Falafel Recipe with Tzatziki Photo by Carmen Sturdy[/caption]

Baked Falafel Recipe with Tzatziki Sauce

Serves 4

Prep time: 20 minutes
Cook time: 20 minutes

[skinnybox]

Ingredients

For the falafel:
2 cups canned chickpeas
Zest and juice from one lemon
2 teaspoons cumin
2 cloves garlic
1/2 cup parsley
1 cup spinach
2 tablespoons extra-virgin olive oil
2 tablespoons gluten-free flour
1/4 teaspoon salt

For the tzatziki:
1 cup fat-free Greek Yogurt
2/3 cup grated cucumber (approx. half a cucumber)
1 tablespoon lemon juice
2 cloves garlic
Pinch of salt

Preparation

  1. Preheat the oven to 390°F.
  2. In a food processor, combine all of the ingredients for the falafel and blend until smooth, scraping down the sides of the processor to ensure everything is blended.
  3. Using a spoon, form the batter into 12 patties and place on a greased baking sheet.
  4. Place the baking sheet in the oven and bake for 20 minutes, flipping the patties after the first ten minutes.
  5. To make the tzatziki, use a cheese grater to grate the cucumber. Place the grated cucumber in between a few sheets of paper towel and gently squeeze to get the excess liquid out.
  6. Place the Greek yogurt, crushed garlic, grated cucumber and lemon juice in a bowl and stir until well combined.
  7. Serve the falafel with a wedge of lemon and top with the tzatziki.

[caption id="attachment_40492" align="alignnone" width="620"]Baked Falafel Recipe with Tzatziki Photo by Carmen Sturdy[/caption]

For more recipes from Carmen, visit everylastbite.com.

The post Baked Falafel Recipe with Tzatziki Sauce appeared first on Life by DailyBurn.

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Baked Falafel Recipe with Tzatziki

Falafel balls, a Middle Eastern favorite, are usually a guilty indulgence with a deliciously crisp outer shell and moist center. But we’ve found a way to lighten up this deep-fried dish while maintaining the signature crunch. Instead of submerging falafel in oil and frying, this recipe calls for baking them in the oven. Each bite is packed with chickpeas, which are high in fiber, iron and protein, and spinach, which is rich in vitamins A, K and C. You can enjoy these falafel balls topped with tzatziki as a snack, over a bed of greens for a light lunch or wrapped in pita for a filling dinner. RELATED: 7 Healthy Lunches Your Friends Will Want to Steal [caption id="attachment_40491" align="alignnone" width="620"]Baked Falafel Recipe with Tzatziki Photo by Carmen Sturdy[/caption]

Baked Falafel Recipe with Tzatziki Sauce

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

Ingredients

For the falafel: 2 cups canned chickpeas Zest and juice from one lemon 2 teaspoons cumin 2 cloves garlic 1/2 cup parsley 1 cup spinach 2 tablespoons extra-virgin olive oil 2 tablespoons gluten-free flour 1/4 teaspoon salt

For the tzatziki: 1 cup fat-free Greek Yogurt 2/3 cup grated cucumber (approx. half a cucumber) 1 tablespoon lemon juice 2 cloves garlic Pinch of salt

Preparation

  1. Preheat the oven to 390°F.
  2. In a food processor, combine all of the ingredients for the falafel and blend until smooth, scraping down the sides of the processor to ensure everything is blended.
  3. Using a spoon, form the batter into 12 patties and place on a greased baking sheet.
  4. Place the baking sheet in the oven and bake for 20 minutes, flipping the patties after the first ten minutes.
  5. To make the tzatziki, use a cheese grater to grate the cucumber. Place the grated cucumber in between a few sheets of paper towel and gently squeeze to get the excess liquid out.
  6. Place the Greek yogurt, crushed garlic, grated cucumber and lemon juice in a bowl and stir until well combined.
  7. Serve the falafel with a wedge of lemon and top with the tzatziki.
[caption id="attachment_40492" align="alignnone" width="620"]Baked Falafel Recipe with Tzatziki Photo by Carmen Sturdy[/caption] For more recipes from Carmen, visit everylastbite.com.

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How to Make the Perfect Cold Brew at Home http://dailyburn.com/life/recipes/how-to-cold-brew-coffee/ http://dailyburn.com/life/recipes/how-to-cold-brew-coffee/#comments Thu, 04 Jun 2015 15:15:58 +0000 http://dailyburn.com/life/?p=40558 How to Cold Brew Coffee at Home

[caption id="attachment_40563" align="alignnone" width="620"]How to Cold Brew Coffee at Home Photo: Pond5[/caption]

Cold brew? Don’t mind if we do! This sophisticated version of a traditional iced coffee has been popping up in shops around the country — and now even Starbucks is getting in on the act. The coffee magnate launched cold brew across select parts of the U.S. and Canada earlier this year. Though the process has been used for decades (if not longer), it’s only in recent years that cold brewing has skyrocketed in popularity.

RELATED: 7 Buzz-Worthy Recipes for Coffee Lovers

Cold Brew: Taking Over the Coffee World?

Why all the buzz about cold brew? “It’s really approachable,” says Jacob Yohn, Senior Roaster at Square One Coffee in Lancaster, Pa. “Sometimes coffee trends are about gadgets, [or they] come across as pretentious.” In contrast, he says, cold brew is quick to purchase and easy to make.

Cold brew’s distinctiveness also comes down to the way it’s made. While other brewing methods rely on hot water, cold brew is typically made from coffee grounds placed in room-temperature water for around 12 hours. The grounds are then filtered from the liquid. The result is a highly concentrated coffee that’s usually diluted with ice cubes or water before sipping. Because the beans aren’t exposed to intense heat, they taste less acidic than iced coffee that originally went through a hot brewing process, says Yohn. The result is a mellow cup o’ joe that tends to give off a rich chocolate or caramel flavor.

RELATED: 16 DIY Projects to Give Coffee Grounds New Life

Because it’s concentrated, cold brew may be slightly more caffeinated than regular iced or hot brewed coffee, says Yohn. But if you factor in additions like ice or milk, the difference in caffeine content is fairly negligible. If you need a bigger buzz, go easy on the add-ins (or pour yourself a bigger glass). Or, if you’re already pretty wired, consider diluting your coffee more than usual.

RELATED: Bulletproof Coffee and the Case for Butter as a Health Food

Want to get in on the cold brew action? Enjoy the taste and convenience of cold brew in your own home with this recipe from Jacob Yohn.

Cold Brew Coffee Recipe

Serves 2 to 3

Total time: Approximately 12 hours

Ingredients

1 large French press
2 1/2 cups cold filtered water
1/4 cup coffee grounds
1/3 cup hot water (optional)

Preparation

  1. Choose your beans. Yohn recommends coarsely ground coffee that is roasted somewhere in the range of Espresso, but not as dark as a French Roast. The higher the quality of the bean, the better cold brew will taste. More developed roasts have had time to caramelize and therefore give off a richer taste, says Yohn. (Think: Notes of caramel or chocolate as opposed to apple or pear).
  2. Pour the grounds into the French press. Pro tip: If you grind your own beans, experiment with this recipe a few times in order to determine the level of coarseness that tastes best to you.
  3. Bring a small pot of water to a boil. Turn off the heat, then pour 1/3 cup of hot water over the grounds, being sure to wet all of them. Pause for 30 to 40 seconds before moving onto the next step. While this step isn’t necessary, Yohn recommends it for optimum flavor, especially if you’re working with fresher beans. If you can’t or don’t want to use hot water, simply proceed to the next step.
  4. Pour 2.5 cups of cold filtered water into the French press, wetting the grounds as evenly as possible.
  5. Cover with a tea towel or cheesecloth and let the French press sit on the counter for 12 hours while the brew does its thing.
  6. Secure the lid of your French press and push the strainer down several inches, then pour your coffee into your favorite glass. Cheers.

The post How to Make the Perfect Cold Brew at Home appeared first on Life by DailyBurn.

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How to Cold Brew Coffee at Home

[caption id="attachment_40563" align="alignnone" width="620"]How to Cold Brew Coffee at Home Photo: Pond5[/caption] Cold brew? Don’t mind if we do! This sophisticated version of a traditional iced coffee has been popping up in shops around the country — and now even Starbucks is getting in on the act. The coffee magnate launched cold brew across select parts of the U.S. and Canada earlier this year. Though the process has been used for decades (if not longer), it’s only in recent years that cold brewing has skyrocketed in popularity. RELATED: 7 Buzz-Worthy Recipes for Coffee Lovers

Cold Brew: Taking Over the Coffee World?

Why all the buzz about cold brew? “It’s really approachable,” says Jacob Yohn, Senior Roaster at Square One Coffee in Lancaster, Pa. “Sometimes coffee trends are about gadgets, [or they] come across as pretentious.” In contrast, he says, cold brew is quick to purchase and easy to make. Cold brew’s distinctiveness also comes down to the way it’s made. While other brewing methods rely on hot water, cold brew is typically made from coffee grounds placed in room-temperature water for around 12 hours. The grounds are then filtered from the liquid. The result is a highly concentrated coffee that’s usually diluted with ice cubes or water before sipping. Because the beans aren’t exposed to intense heat, they taste less acidic than iced coffee that originally went through a hot brewing process, says Yohn. The result is a mellow cup o’ joe that tends to give off a rich chocolate or caramel flavor. RELATED: 16 DIY Projects to Give Coffee Grounds New Life Because it’s concentrated, cold brew may be slightly more caffeinated than regular iced or hot brewed coffee, says Yohn. But if you factor in additions like ice or milk, the difference in caffeine content is fairly negligible. If you need a bigger buzz, go easy on the add-ins (or pour yourself a bigger glass). Or, if you’re already pretty wired, consider diluting your coffee more than usual. RELATED: Bulletproof Coffee and the Case for Butter as a Health Food Want to get in on the cold brew action? Enjoy the taste and convenience of cold brew in your own home with this recipe from Jacob Yohn.

Cold Brew Coffee Recipe

Serves 2 to 3 Total time: Approximately 12 hours

Ingredients

1 large French press 2 1/2 cups cold filtered water 1/4 cup coffee grounds 1/3 cup hot water (optional)

Preparation

  1. Choose your beans. Yohn recommends coarsely ground coffee that is roasted somewhere in the range of Espresso, but not as dark as a French Roast. The higher the quality of the bean, the better cold brew will taste. More developed roasts have had time to caramelize and therefore give off a richer taste, says Yohn. (Think: Notes of caramel or chocolate as opposed to apple or pear).
  2. Pour the grounds into the French press. Pro tip: If you grind your own beans, experiment with this recipe a few times in order to determine the level of coarseness that tastes best to you.
  3. Bring a small pot of water to a boil. Turn off the heat, then pour 1/3 cup of hot water over the grounds, being sure to wet all of them. Pause for 30 to 40 seconds before moving onto the next step. While this step isn’t necessary, Yohn recommends it for optimum flavor, especially if you’re working with fresher beans. If you can’t or don’t want to use hot water, simply proceed to the next step.
  4. Pour 2.5 cups of cold filtered water into the French press, wetting the grounds as evenly as possible.
  5. Cover with a tea towel or cheesecloth and let the French press sit on the counter for 12 hours while the brew does its thing.
  6. Secure the lid of your French press and push the strainer down several inches, then pour your coffee into your favorite glass. Cheers.

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Asparagus and Mushroom Cauliflower Risotto Recipe http://dailyburn.com/life/recipes/gluten-free-cauliflower-risotto-recipe/ http://dailyburn.com/life/recipes/gluten-free-cauliflower-risotto-recipe/#comments Tue, 02 Jun 2015 15:15:46 +0000 http://dailyburn.com/life/?p=40417 Mushroom and Asparagus Risotto

Risotto is a delicious Italian dish, but it can be heavy. By swapping cauliflower for rice and using just enough goat cheese, this recipe recreates the creamy texture while cutting down on calories and carbs. And adding vegetables to the dish packs even more of a nutritious punch. Spring asparagus delivers vitamins K, B12 and folate (which supports healthy brains and hearts), while the mushrooms add a dose of vitamin D. Bonus: The cauliflower will cook quicker than rice so you’ll be out of the kitchen in under 30 minutes. Less prep, same flavor!

RELATED: 12 Healthy and Creative Cauliflower Recipes

[caption id="attachment_40420" align="alignnone" width="620"]Mushroom and Asparagus Risotto Photo by Alexa Schrim[/caption]

Asparagus and Mushroom Cauliflower Risotto Recipe

Serves 6

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

Ingredients

2 heads cauliflower
1 onion, chopped
16 ounces Portobello mushrooms, washed and sliced
1 bunch asparagus, ends trimmed
4 tablespoons butter
6 cloves garlic, minced
1 cup chicken broth
6 ounces goat cheese
Salt and pepper, to taste
1/4 cup pumpkin seeds (optional)

Preparation

  1. Remove stem and leaves from cauliflower. Separate florets and place in a food processor. Process slowly until it reaches the consistency of rice. Set aside.
  2. Prepare asparagus by washing and then cutting the bottom two inches from the stalks. Cut the asparagus in half.
  3. Coat the bottom of a large, high-sided skillet by melting two tablespoons of butter. Add the onion and season with salt and pepper. Cook about eight minutes or until onions are caramelized.
  4. Next, add additional butter and mushrooms. Cook until they just begin to soften and then add in the cauliflower ‘grains’ and garlic. Let the cauliflower cook for four to five minutes.
  5. Add in the asparagus and chicken broth. Let cook until broth has simmered out and asparagus is tender.
  6. Stir in goat cheese until melted and the “risotto” has a creamy, blended texture.
  7. Remove from heat and top with pumpkin seeds.

[caption id="attachment_40421" align="alignnone" width="620"]Mushroom and Asparagus Risotto Recipe Photo by Alexa Schrim[/caption]

For more recipes from Alexa, visit Simple Roots Wellness.

The post Asparagus and Mushroom Cauliflower Risotto Recipe appeared first on Life by DailyBurn.

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Mushroom and Asparagus Risotto

Risotto is a delicious Italian dish, but it can be heavy. By swapping cauliflower for rice and using just enough goat cheese, this recipe recreates the creamy texture while cutting down on calories and carbs. And adding vegetables to the dish packs even more of a nutritious punch. Spring asparagus delivers vitamins K, B12 and folate (which supports healthy brains and hearts), while the mushrooms add a dose of vitamin D. Bonus: The cauliflower will cook quicker than rice so you’ll be out of the kitchen in under 30 minutes. Less prep, same flavor! RELATED: 12 Healthy and Creative Cauliflower Recipes [caption id="attachment_40420" align="alignnone" width="620"]Mushroom and Asparagus Risotto Photo by Alexa Schrim[/caption]

Asparagus and Mushroom Cauliflower Risotto Recipe

Serves 6 [skinnybox] Prep time: 15 minutes Cook time: 30 minutes

Ingredients

2 heads cauliflower 1 onion, chopped 16 ounces Portobello mushrooms, washed and sliced 1 bunch asparagus, ends trimmed 4 tablespoons butter 6 cloves garlic, minced 1 cup chicken broth 6 ounces goat cheese Salt and pepper, to taste 1/4 cup pumpkin seeds (optional)

Preparation

  1. Remove stem and leaves from cauliflower. Separate florets and place in a food processor. Process slowly until it reaches the consistency of rice. Set aside.
  2. Prepare asparagus by washing and then cutting the bottom two inches from the stalks. Cut the asparagus in half.
  3. Coat the bottom of a large, high-sided skillet by melting two tablespoons of butter. Add the onion and season with salt and pepper. Cook about eight minutes or until onions are caramelized.
  4. Next, add additional butter and mushrooms. Cook until they just begin to soften and then add in the cauliflower ‘grains’ and garlic. Let the cauliflower cook for four to five minutes.
  5. Add in the asparagus and chicken broth. Let cook until broth has simmered out and asparagus is tender.
  6. Stir in goat cheese until melted and the “risotto” has a creamy, blended texture.
  7. Remove from heat and top with pumpkin seeds.
[caption id="attachment_40421" align="alignnone" width="620"]Mushroom and Asparagus Risotto Recipe Photo by Alexa Schrim[/caption] For more recipes from Alexa, visit Simple Roots Wellness.

The post Asparagus and Mushroom Cauliflower Risotto Recipe appeared first on Life by DailyBurn.

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11 Delicious Green Smoothie Recipes http://dailyburn.com/life/recipes/healthy-green-smoothie-recipes/ http://dailyburn.com/life/recipes/healthy-green-smoothie-recipes/#comments Mon, 01 Jun 2015 14:55:19 +0000 http://dailyburn.com/life/?p=26641 Green-Smoothie-Trio

11 Delicious Green Smoothies

Admit it: Sometimes you’re just not in the mood to eat your vegetables. If you’re bored of the same old salads, let us introduce you to our favorite green smoothie recipes. But just because a drink is labeled a smoothie does not mean it’s healthy, so we’ve sipped around to find the most nutrient-rich and delicious recipes made from real whole foods. Need a filling breakfast or a refreshing afternoon pick-me-up? These creamy concoctions from our favorite food bloggers (plus a few of our own!) will take your taste buds for a spin. And all you need to get started is a blender. So, get mixing and raise a glass to good health!

RELATED: 7 Delicious Protein Smoothie Recipes

Our Favorite Green Smoothie Recipes

Pear Green Protein Smoothie Recipe

1. Matcha Pear Green Protein Smoothie Recipe

Move over, kale — matcha is the hot new green in town. The finely ground green tea powder delivers caffeine, while protein powder ensures you’ll stay full long after guzzling down this tasty, refreshing shake. Photo and Recipe: Perry Santanachote / Life by DailyBurn

 spinach-orange-smoothie

2. Spinach Orange Smoothie
Orange you craving a thick, and creamy drink? Citrus flavors can give you a boost of energy sans caffeine, so try blending this recipe up before you head out the door. Pro tip: Cut up the banana and freeze it the night before, and you won’t have to use ice. Photo and Recipe: Jessica / Savvy Sassy Moms

RELATED: 13 Quick and Easy Smoothie Hacks

Orange Kale Green Smoothie Recipe

3. Orange Kale Protein Juice Recipe

Life is hard. Why should you have to choose between a protein shake and a juice? With 30 grams of protein, plus pulverized kale and fresh orange, you can have it all with every smooth sip. Photo and Recipe: Perry Santanachote / Life by DailyBurn

 ginger-orange-green-smoothie-recipe

4. Ginger-Orange Green Smoothie
Five ingredients are all you need for this sunshine-in-a-glass smoothie. Make sure to blend the spinach and romaine first, then add the banana, oranges and ginger. Photo and Recipe: Bridgid / Bridgid Gallagher

 Blueberry-Min-Green-Smoothie

5. Blueberry Mint Green Smoothie
Don’t be fooled by the purple hue! This violet blend is chock-full of delicious nutrients that’ll make other smoothies green with envy. The extra kick of color — and flavor — comes from a full cup of antioxidant-rich blueberries, nutrient powerhouses that are a significant source of vitamins K and C, fiber and manganese. Photo and Recipe: Caitlin / The Merrythought

spring-detox-green-smoothie_

6. Spring Detox Green Smoothie
Give ‘em kale! This veg-tastic smoothie has a mix of savory and sweet flavors, thanks to cilantro, honey, ginger and pineapple. Plus, you’ll get just the slightest boost of caffeine from green tea. Photo and Recipe: Henry Happened

 Flax-Smoothie-Duo

7. Flax and Oats Smoothie
If it’s too hot for oatmeal but you still want some whole grains, try this emerald shake that’s got a hearty amount of raw rolled oats. Sprinkle on some homemade granola if you like some extra crunch. Photo and Recipe: Kath / Kath Eats

RELATED: 9 Smoothie Bowl Recipes You'll Want to Eat Every Morning

Honeydew-Mint-Smoothie

8. Honeydew Mint Smoothie
Refresh yourself while indulging your sweet tooth with this light and fruity green smoothie. For an extra-cold drink, chill your melon and coconut milk in the fridge before making. Put in a splash of liquor if you’re in the mood to celebrate. Photo and Recipe: Willow / Will Cook For Friends 

Peachy Green Smoothie Recipe

9. Peachy Green Protein Smoothie
With 31 grams of protein, this smoothie works well for breakfast or as a post-workout snack. Sweeten the deal with some peaches and pineapple and you’ve got one satisfying sip! Photo and Recipe: Perry Santanachote / Life by DailyBurn

 Kale-Avocado-Smoothie

10. Kale Pina-Covado Smoothie
Taste the tropics and get some veggies, too. This kale blend gets its sweetness from pineapple and its creaminess from half an avocado. Share the second serving with a friend, or keep it in the fridge for up to two days. Photo and Recipe: Dre / Delicious By Dre

RELATED: 10 Creative Recipes with Kale

 TheLittleEpicurean Happy Green Monster Recipe

11. Happy Green Monster
Put some pep in your step with this pear-based shake. Pear and coconut water pack enough of potassium to keep your muscles working efficiently, plus spinach and kale are chock-full of fiber to keep your digestion as happy as your taste buds. Photo and Recipe: Maryanne / the little epicurean

Originally posted on April 7, 2014. Updated May 2015. 

The post 11 Delicious Green Smoothie Recipes appeared first on Life by DailyBurn.

]]>
Green-Smoothie-Trio

11 Delicious Green Smoothies Admit it: Sometimes you’re just not in the mood to eat your vegetables. If you’re bored of the same old salads, let us introduce you to our favorite green smoothie recipes. But just because a drink is labeled a smoothie does not mean it’s healthy, so we’ve sipped around to find the most nutrient-rich and delicious recipes made from real whole foods. Need a filling breakfast or a refreshing afternoon pick-me-up? These creamy concoctions from our favorite food bloggers (plus a few of our own!) will take your taste buds for a spin. And all you need to get started is a blender. So, get mixing and raise a glass to good health! RELATED: 7 Delicious Protein Smoothie Recipes

Our Favorite Green Smoothie Recipes

Pear Green Protein Smoothie Recipe 1. Matcha Pear Green Protein Smoothie Recipe Move over, kale — matcha is the hot new green in town. The finely ground green tea powder delivers caffeine, while protein powder ensures you’ll stay full long after guzzling down this tasty, refreshing shake. Photo and Recipe: Perry Santanachote / Life by DailyBurn  spinach-orange-smoothie 2. Spinach Orange Smoothie Orange you craving a thick, and creamy drink? Citrus flavors can give you a boost of energy sans caffeine, so try blending this recipe up before you head out the door. Pro tip: Cut up the banana and freeze it the night before, and you won’t have to use ice. Photo and Recipe: Jessica / Savvy Sassy Moms RELATED: 13 Quick and Easy Smoothie Hacks Orange Kale Green Smoothie Recipe 3. Orange Kale Protein Juice Recipe Life is hard. Why should you have to choose between a protein shake and a juice? With 30 grams of protein, plus pulverized kale and fresh orange, you can have it all with every smooth sip. Photo and Recipe: Perry Santanachote / Life by DailyBurn  ginger-orange-green-smoothie-recipe 4. Ginger-Orange Green Smoothie Five ingredients are all you need for this sunshine-in-a-glass smoothie. Make sure to blend the spinach and romaine first, then add the banana, oranges and ginger. Photo and Recipe: Bridgid / Bridgid Gallagher  Blueberry-Min-Green-Smoothie 5. Blueberry Mint Green Smoothie Don’t be fooled by the purple hue! This violet blend is chock-full of delicious nutrients that’ll make other smoothies green with envy. The extra kick of color — and flavor — comes from a full cup of antioxidant-rich blueberries, nutrient powerhouses that are a significant source of vitamins K and C, fiber and manganese. Photo and Recipe: Caitlin / The Merrythought spring-detox-green-smoothie_ 6. Spring Detox Green Smoothie Give ‘em kale! This veg-tastic smoothie has a mix of savory and sweet flavors, thanks to cilantro, honey, ginger and pineapple. Plus, you’ll get just the slightest boost of caffeine from green tea. Photo and Recipe: Henry Happened  Flax-Smoothie-Duo 7. Flax and Oats Smoothie If it’s too hot for oatmeal but you still want some whole grains, try this emerald shake that’s got a hearty amount of raw rolled oats. Sprinkle on some homemade granola if you like some extra crunch. Photo and Recipe: Kath / Kath Eats RELATED: 9 Smoothie Bowl Recipes You'll Want to Eat Every Morning Honeydew-Mint-Smoothie 8. Honeydew Mint Smoothie Refresh yourself while indulging your sweet tooth with this light and fruity green smoothie. For an extra-cold drink, chill your melon and coconut milk in the fridge before making. Put in a splash of liquor if you’re in the mood to celebrate. Photo and Recipe: Willow / Will Cook For Friends  Peachy Green Smoothie Recipe 9. Peachy Green Protein Smoothie With 31 grams of protein, this smoothie works well for breakfast or as a post-workout snack. Sweeten the deal with some peaches and pineapple and you’ve got one satisfying sip! Photo and Recipe: Perry Santanachote / Life by DailyBurn  Kale-Avocado-Smoothie 10. Kale Pina-Covado Smoothie Taste the tropics and get some veggies, too. This kale blend gets its sweetness from pineapple and its creaminess from half an avocado. Share the second serving with a friend, or keep it in the fridge for up to two days. Photo and Recipe: Dre / Delicious By Dre RELATED: 10 Creative Recipes with Kale  TheLittleEpicurean Happy Green Monster Recipe 11. Happy Green Monster Put some pep in your step with this pear-based shake. Pear and coconut water pack enough of potassium to keep your muscles working efficiently, plus spinach and kale are chock-full of fiber to keep your digestion as happy as your taste buds. Photo and Recipe: Maryanne / the little epicurean Originally posted on April 7, 2014. Updated May 2015. 

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