Life by DailyBurn » Vegan http://dailyburn.com/life A better you, for life. Sat, 29 Aug 2015 13:17:16 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.4 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. 

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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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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.

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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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Fudgy Black Bean Brownies Recipe http://dailyburn.com/life/recipes/black-bean-brownies-recipe/ http://dailyburn.com/life/recipes/black-bean-brownies-recipe/#comments Sat, 25 Jul 2015 13:15:31 +0000 http://dailyburn.com/life/?p=41715 Fudgy Black Bean Brownies Recipe

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

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

RELATED: 15 Healthy Recipes for No-Bake Desserts

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

Fudge Black Bean Brownies Recipe

Serves 12

Prep time: 5 minutes
Cook time: 30 minutes

[skinnybox]

Ingredients

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

Preparation

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

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

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Fudgy Black Bean Brownies Recipe

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

Fudge Black Bean Brownies Recipe

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

Ingredients

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

Preparation

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

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

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

RELATED: 15 Quick and Easy High-Protein Snacks

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

[skinnybox]

3-Ingredient Homemade Larabars Recipe

Serves: 8

Prep time: 5 minutes
Total time: 1 hour

Ingredients

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

Preparation

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

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

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.

The post Healthy Fiesta Stuffed Peppers Recipe appeared first on Life by DailyBurn.

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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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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.

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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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Gluten-Free Breakfast Cookies Recipe http://dailyburn.com/life/recipes/gluten-free-breakfast-cookies-recipe/ http://dailyburn.com/life/recipes/gluten-free-breakfast-cookies-recipe/#comments Sun, 31 May 2015 13:15:57 +0000 http://dailyburn.com/life/?p=40381 Paleo Breakfast Cookies Recipe

Ditch the cereal, we've found a better way to do breakfast. With just three grams of sugar, these nutrient-packed breakfast cookies won't leave you with the inevitable sugar crash you'd get from starting your day with a sweet cereal. Almonds and walnuts deliver a dose of vitamin E and healthy fats, while flax meal is a rich source of fiber and omega-3s. Fill your cups with milk or yogurt and seasonal berries and you’ll be fueled for taking on the day. Gluten-free and paleo cookie monsters can enjoy these breakfast cups, too, since they have no refined flour.

RELATED: 25 Quick and Healthy 4-Ingredient Breakfast Recipes

[caption id="attachment_40392" align="alignnone" width="620"]Paleo Breakfast Cookies Recipe Photo by Alexa Schrim[/caption]

Gluten-Free Breakfast Cookies Recipe

Serves: 12

Prep time: 15 minutes
Cook time: 15 minutes

[skinnybox]

Ingredients

1/2 cup almonds
1/2 cup walnuts
1 cup unsweetened coconut flakes
1/2 cup flax meal
3 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup coconut oil
1/3 cup coconut sugar
1 banana, mashed
2 teaspoon vanilla extract

Toppings:
Almond milk (or use another milk alternative or dairy milk )
Seasonal berries (raspberries, blackberries or blueberries)

Preparation

  1. Preheat oven to 350°F. Prepare a muffin tin by coating it with coconut oil.
  2. In a food processor, add almonds, walnuts and unsweetened coconut flakes. Grind until finely chopped.
  3. Transfer mixture to a large bowl and add flax meal, cinnamon, nutmeg and salt. Mix well.
  4. In a separate bowl, melt the coconut oil. Add coconut sugar and mix until smooth. Next, add in banana and vanilla extract and mix well.
  5. Pour wet ingredients into the bowl with the dry mixture and blend thoroughly.
  6. Using your hands, separate the mix into 12 equal parts and place your cookie dough in the muffin tins.
  7. Once in the muffin tins, use your fingers to press a small indent into the center of each ball of dough, making a well.
  8. Bake for 10 to 15 minutes. Remove tray from the oven and let it cool before slipping a knife between the cookies and the tin and carefully working around the edges to remove the cookies.
  9. To serve, fill cookies with almond milk and berries. You can also use yogurt in place of milk.
  10. Store in an airtight container in the refrigerator for up to a week.

For more recipes from Alexa, visit Simple Roots Wellness.

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Paleo Breakfast Cookies Recipe

Ditch the cereal, we've found a better way to do breakfast. With just three grams of sugar, these nutrient-packed breakfast cookies won't leave you with the inevitable sugar crash you'd get from starting your day with a sweet cereal. Almonds and walnuts deliver a dose of vitamin E and healthy fats, while flax meal is a rich source of fiber and omega-3s. Fill your cups with milk or yogurt and seasonal berries and you’ll be fueled for taking on the day. Gluten-free and paleo cookie monsters can enjoy these breakfast cups, too, since they have no refined flour. RELATED: 25 Quick and Healthy 4-Ingredient Breakfast Recipes [caption id="attachment_40392" align="alignnone" width="620"]Paleo Breakfast Cookies Recipe Photo by Alexa Schrim[/caption]

Gluten-Free Breakfast Cookies Recipe

Serves: 12 Prep time: 15 minutes Cook time: 15 minutes [skinnybox]

Ingredients

1/2 cup almonds 1/2 cup walnuts 1 cup unsweetened coconut flakes 1/2 cup flax meal 3 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt 1/4 cup coconut oil 1/3 cup coconut sugar 1 banana, mashed 2 teaspoon vanilla extract

Toppings: Almond milk (or use another milk alternative or dairy milk ) Seasonal berries (raspberries, blackberries or blueberries)

Preparation

  1. Preheat oven to 350°F. Prepare a muffin tin by coating it with coconut oil.
  2. In a food processor, add almonds, walnuts and unsweetened coconut flakes. Grind until finely chopped.
  3. Transfer mixture to a large bowl and add flax meal, cinnamon, nutmeg and salt. Mix well.
  4. In a separate bowl, melt the coconut oil. Add coconut sugar and mix until smooth. Next, add in banana and vanilla extract and mix well.
  5. Pour wet ingredients into the bowl with the dry mixture and blend thoroughly.
  6. Using your hands, separate the mix into 12 equal parts and place your cookie dough in the muffin tins.
  7. Once in the muffin tins, use your fingers to press a small indent into the center of each ball of dough, making a well.
  8. Bake for 10 to 15 minutes. Remove tray from the oven and let it cool before slipping a knife between the cookies and the tin and carefully working around the edges to remove the cookies.
  9. To serve, fill cookies with almond milk and berries. You can also use yogurt in place of milk.
  10. Store in an airtight container in the refrigerator for up to a week.
For more recipes from Alexa, visit Simple Roots Wellness.

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Orange Kale Protein Green Juice Recipe http://dailyburn.com/life/recipes/orange-kale-green-juice-recipe-protein/ http://dailyburn.com/life/recipes/orange-kale-green-juice-recipe-protein/#comments Tue, 26 May 2015 15:15:31 +0000 http://dailyburn.com/life/?p=40189 Orange Kale Green Smoothie

Can't decide between an energizing protein shake and a detoxifying green juice? Why not have both! This protein-packed green juice recipe has all your nutrition needs covered. Thanks to fresh orange and spirulina, every sip is loaded with iron, beta-carotene, vitamin C and fiber. And with 30 grams of plant-based protein, this drink will do more than just fill you up — it'll help keep your muscles happy after an action-packed workout. The lack of fat and sugary fruit makes this beverage more of a juice than a smoothie. But with summer nearly here, we're all for powering up with something light and refreshing. Bottoms up!

RELATED: 16 Detoxifying Recipes You'll Love

[caption id="attachment_40331" align="alignnone" width="620"]Orange Kale Green Smoothie Recipe Photo by Perry Santanachote[/caption]

Orange Kale Protein Green Juice Recipe  

Serves 1

Total time: 5 minutes

[skinnybox]

Ingredients

1 packet (2 scoops) DailyBurn Fuel-6 Protein in vanilla
1 cup water
1 cup raw chopped kale
1 orange, peel and seeds removed
1/2 teaspoon of spirulina powder
1 pinch of ground cinnamon
1 pinch of ginger powder

Preparation

  1. Combine all ingredients in a blender and mix until smooth.

RELATED: 13 Quick and Easy Protein Shake Recipes

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Orange Kale Green Smoothie

Can't decide between an energizing protein shake and a detoxifying green juice? Why not have both! This protein-packed green juice recipe has all your nutrition needs covered. Thanks to fresh orange and spirulina, every sip is loaded with iron, beta-carotene, vitamin C and fiber. And with 30 grams of plant-based protein, this drink will do more than just fill you up — it'll help keep your muscles happy after an action-packed workout. The lack of fat and sugary fruit makes this beverage more of a juice than a smoothie. But with summer nearly here, we're all for powering up with something light and refreshing. Bottoms up! RELATED: 16 Detoxifying Recipes You'll Love [caption id="attachment_40331" align="alignnone" width="620"]Orange Kale Green Smoothie Recipe Photo by Perry Santanachote[/caption]

Orange Kale Protein Green Juice Recipe  

Serves 1 Total time: 5 minutes [skinnybox]

Ingredients

1 packet (2 scoops) DailyBurn Fuel-6 Protein in vanilla 1 cup water 1 cup raw chopped kale 1 orange, peel and seeds removed 1/2 teaspoon of spirulina powder 1 pinch of ground cinnamon 1 pinch of ginger powder

Preparation

  1. Combine all ingredients in a blender and mix until smooth.
RELATED: 13 Quick and Easy Protein Shake Recipes

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

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

RELATED: 9 Healthy Dinner Recipes for Meatless Monday

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

Vegan Sloppy Joe Recipe

Makes 6 sandwiches

Prep time: 15 minutes
Cook time: 20 minutes

[skinnybox]

Ingredients

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

Preparation

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

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

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Vegan Sloppy Joe Recipe

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

Vegan Sloppy Joe Recipe

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

Ingredients

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

Preparation

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

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Healthy Mint Julep Recipe http://dailyburn.com/life/recipes/healthy-mint-julep-recipe/ http://dailyburn.com/life/recipes/healthy-mint-julep-recipe/#comments Sat, 02 May 2015 12:45:54 +0000 http://dailyburn.com/life/?p=27503 Mint Julep

Nearly 120,000 mint juleps are served during the Kentucky Derby. It’s the official drink of the “Greatest Two Minutes in Sports” after all. But you don’t have to be in Louisville during the annual May weekend to imbibe. An at-home celebration is as simple as donning your fanciest hat or pastel colored button-down and whipping together a few ingredients. Although this version uses mostly traditional ingredients — Kentucky bourbon, fresh mint and crushed ice — we took sugar out of the equation for a healthier, reduced calorie mint julep recipe. The cocktail does have a generous serving of bourbon, so even after the horses have retired to their stables, you’ll still be sipping happy.

RELATED: 15 Cocktails Under 150 Calories (and Better Than Vodka-Soda)

[caption id="attachment_27505" align="alignnone" width="620"]Mint Julep Photo by Perry Santanachote[/caption]

Healthy Mint Julep Recipe

Serves 1

[skinnybox]

Total time: 3 minutes

Ingredients

Leaves from 5-6 mint sprigs
2 packets stevia sweetener
3 ounces bourbon whiskey (we recommend Maker’s Mark)
2 cups crushed ice
Mint sprigs for garnish

Preparation

  1. Combine mint and stevia in a julep cup or tin cocktail shaker.
  2. Grind this mixture with a few turns of the wrist using a muddler or wooden spoon, until you smell a strong mint aroma.
  3. Add bourbon and half the ice. Churn with a stirrer until the cup gets frosty.
  4. Top with an additional pile of ice and a whole bunch of mint. Serve with a short straw so you’ll get a nose full of mint with every sip.

Pro Tip

Any other form of ice will not create the same effect, so take the effort to make crushed ice if you don’t already have it. Wrap ice cubes in a kitchen towel and smash with a hammer until you have a nice mound of snow.

Originally posted May 1, 2014. Updated May 2015. 

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Mint Julep

Nearly 120,000 mint juleps are served during the Kentucky Derby. It’s the official drink of the “Greatest Two Minutes in Sports” after all. But you don’t have to be in Louisville during the annual May weekend to imbibe. An at-home celebration is as simple as donning your fanciest hat or pastel colored button-down and whipping together a few ingredients. Although this version uses mostly traditional ingredients — Kentucky bourbon, fresh mint and crushed ice — we took sugar out of the equation for a healthier, reduced calorie mint julep recipe. The cocktail does have a generous serving of bourbon, so even after the horses have retired to their stables, you’ll still be sipping happy. RELATED: 15 Cocktails Under 150 Calories (and Better Than Vodka-Soda) [caption id="attachment_27505" align="alignnone" width="620"]Mint Julep Photo by Perry Santanachote[/caption]

Healthy Mint Julep Recipe

Serves 1 [skinnybox] Total time: 3 minutes

Ingredients

Leaves from 5-6 mint sprigs 2 packets stevia sweetener 3 ounces bourbon whiskey (we recommend Maker’s Mark) 2 cups crushed ice Mint sprigs for garnish

Preparation

  1. Combine mint and stevia in a julep cup or tin cocktail shaker.
  2. Grind this mixture with a few turns of the wrist using a muddler or wooden spoon, until you smell a strong mint aroma.
  3. Add bourbon and half the ice. Churn with a stirrer until the cup gets frosty.
  4. Top with an additional pile of ice and a whole bunch of mint. Serve with a short straw so you’ll get a nose full of mint with every sip.

Pro Tip

Any other form of ice will not create the same effect, so take the effort to make crushed ice if you don’t already have it. Wrap ice cubes in a kitchen towel and smash with a hammer until you have a nice mound of snow.

Originally posted May 1, 2014. Updated May 2015. 

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

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

RELATED: Tofu and Shrimp Pad Thai Recipe

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

Thai Rice Noodle Salad Recipe

Serves 4

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

Ingredients

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

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

Preparation

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

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

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Rice Noodle Salad Recipe

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

Thai Rice Noodle Salad Recipe

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

Ingredients

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

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

Preparation

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

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Matcha Pear Green Protein Smoothie Recipe http://dailyburn.com/life/recipes/matcha-pear-green-protein-smoothie-recipe/ http://dailyburn.com/life/recipes/matcha-pear-green-protein-smoothie-recipe/#comments Tue, 14 Apr 2015 15:15:58 +0000 http://dailyburn.com/life/?p=39169 Matcha Pear Green Protein Smoothie Recipe

Looking for a smoothie that will give you a boost of energy and help you recover after a strenuous workout? The matcha green tea in this recipe delivers a hit of caffeine, while spinach provides almost every vitamin and mineral under the sun. Pear not only sweetens the deal, but adds plenty of vitamin C and fiber (especially with the skin left on). The skin also has most of the fruit’s phytonutrients, so put that peeler away! Less work, more benefits. Now that's a green smoothie recipe we can get behind!

RELATED: 14 Must-Try Matcha Recipes You’ll Drool Over

[caption id="attachment_39172" align="alignnone" width="620"]Pear Green Protein Smoothie Recipe Photo by Perry Santanachote[/caption]

Matcha Pear Green Protein Smoothie Recipe

Serves 1
[skinnybox]
Total time: 5 minutes

Ingredients

1 packet (2 scoops) DailyBurn Fuel-6 Protein in vanilla
1 cup unsweetened almond milk
1 cup spinach
1 pear, cored
1/2 teaspoon of matcha tea powder

Preparation

  1. Combine all ingredients in a blender and mix until smooth.

[caption id="attachment_39171" align="alignnone" width="620"]Pear Green Protein Smoothie Recipe Photo by Perry Santanachote[/caption]

RELATED: 9 Delicious Green Smoothie Recipes

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Matcha Pear Green Protein Smoothie Recipe

Looking for a smoothie that will give you a boost of energy and help you recover after a strenuous workout? The matcha green tea in this recipe delivers a hit of caffeine, while spinach provides almost every vitamin and mineral under the sun. Pear not only sweetens the deal, but adds plenty of vitamin C and fiber (especially with the skin left on). The skin also has most of the fruit’s phytonutrients, so put that peeler away! Less work, more benefits. Now that's a green smoothie recipe we can get behind! RELATED: 14 Must-Try Matcha Recipes You’ll Drool Over [caption id="attachment_39172" align="alignnone" width="620"]Pear Green Protein Smoothie Recipe Photo by Perry Santanachote[/caption]

Matcha Pear Green Protein Smoothie Recipe

Serves 1 [skinnybox] Total time: 5 minutes

Ingredients

1 packet (2 scoops) DailyBurn Fuel-6 Protein in vanilla 1 cup unsweetened almond milk 1 cup spinach 1 pear, cored 1/2 teaspoon of matcha tea powder

Preparation

  1. Combine all ingredients in a blender and mix until smooth.
[caption id="attachment_39171" align="alignnone" width="620"]Pear Green Protein Smoothie Recipe Photo by Perry Santanachote[/caption] RELATED: 9 Delicious Green Smoothie Recipes

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

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

RELATED: Root Vegetable Red Lentil Stew Recipe

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

Vegan Lentil Salad Recipe

Serves 2

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

Ingredients

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

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

Preparation

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

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

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Lentil Salad Recipe

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

Vegan Lentil Salad Recipe

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

Ingredients

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

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

Preparation

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

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Healthy Quinoa Sushi Recipe http://dailyburn.com/life/recipes/healthy-quinoa-sushi-recipe/ http://dailyburn.com/life/recipes/healthy-quinoa-sushi-recipe/#comments Tue, 07 Apr 2015 15:15:17 +0000 http://dailyburn.com/life/?p=38913 Quinoa Sushi Recipe

When it comes to sushi, it can be tempting to go overboard: All-you-can-eat buffets, deep-fried tempura fillings and creamy, sodium laden sauces. But getting your fix of the Japanese favorite doesn't have to end in regret. In this healthier sushi recipe we turned to quinoa, a naturally gluten-free superfood, which has at least double the iron, protein, potassium, calcium and fiber of white rice. Mix and match with fresh, seasonal fillings like asparagus, avocado, cucumber and sweet potato for vegans — or add in prawns and crab for extra protein. One serving has only 100 milligrams of sodium and fewer than 200 calories. These rolls are so fun and satisfying — you won't miss the giant takeout platter.

RELATED: Deconstructed Sushi Salad Recipe

[caption id="attachment_38915" align="alignnone" width="620"]Quinoa Sushi Recipe Photo by Carmen Sturdy[/caption]

Healthy Quinoa Sushi Recipe

Serves 4

Prep time: 25 minutes
Cook time: 30 minutes
[skinnybox]

Ingredients

1 small sweet potato
1/2 tablespoon olive oil
1 cup quinoa, rinsed
1/4 cup rice vinegar
2 tablespoons sugar
4 sheets nori
1/2 a cucumber, cut into long thin strips
1/2 an avocado, pitted and cut into then slices
2 spears asparagus, steamed
1/2 cup cooked crab meat or 4 sticks imitation crab
4 prawns, cooked and cut in half lengthwise
Soy Sauce (or tamari for gluten-free) and wasabi to serve

Preparation

  1. Preheat the oven to 400° F.
  2. Peel the sweet potato and cut into long thin strips. Lay out evenly on a baking sheet and toss with olive oil. Bake for 15 minutes until the sweet potatoes are tender but not brown. Remove from the oven and allow to cool.
  3. Rinse the quinoa and place it in a pot along with 1 1/2 cups water on medium high heat. Bring to a boil and then lower the heat to medium low and place a lid on the pot. Allow to simmer for 15-20 minutes.
  4. In a small sauce pan heat the rice vinegar and sugar. Once the quinoa has cooked, pour the vinegar mixture over the quinoa and stir until it is all absorbed. Remove the pot from the heat and allow the quinoa to cool.
  5. Lay a sheet of nori on a bamboo sushi mat, place a quarter of the quinoa on the nori and using your fingers, evenly distribute quinoa to every edge of the sheet. Lay a combination of the filling ingredients in a horizontal line across the middle of the quinoa.
  6. To roll, lift the end closest to you up using the bamboo mat, and tightly fold it over the filling, firmly pressing down as you roll to ensure its wrapped as tight as possible. Seal the roll together by dipping your finger in water and gently running it down the edge of the seaweed.
  7. Using a sharp knife, cut the roll into 6-8 bite sized pieces.
  8. Serve with soy sauce, wasabi and ginger.

[caption id="attachment_38916" align="alignnone" width="620"]Quinoa Sushi Recipe Photo by Carmen Sturdy[/caption]

For more recipes from Carmen, visit everylastbite.com.

The post Healthy Quinoa Sushi Recipe appeared first on Life by DailyBurn.

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Quinoa Sushi Recipe

When it comes to sushi, it can be tempting to go overboard: All-you-can-eat buffets, deep-fried tempura fillings and creamy, sodium laden sauces. But getting your fix of the Japanese favorite doesn't have to end in regret. In this healthier sushi recipe we turned to quinoa, a naturally gluten-free superfood, which has at least double the iron, protein, potassium, calcium and fiber of white rice. Mix and match with fresh, seasonal fillings like asparagus, avocado, cucumber and sweet potato for vegans — or add in prawns and crab for extra protein. One serving has only 100 milligrams of sodium and fewer than 200 calories. These rolls are so fun and satisfying — you won't miss the giant takeout platter. RELATED: Deconstructed Sushi Salad Recipe [caption id="attachment_38915" align="alignnone" width="620"]Quinoa Sushi Recipe Photo by Carmen Sturdy[/caption]

Healthy Quinoa Sushi Recipe

Serves 4 Prep time: 25 minutes Cook time: 30 minutes [skinnybox]

Ingredients

1 small sweet potato 1/2 tablespoon olive oil 1 cup quinoa, rinsed 1/4 cup rice vinegar 2 tablespoons sugar 4 sheets nori 1/2 a cucumber, cut into long thin strips 1/2 an avocado, pitted and cut into then slices 2 spears asparagus, steamed 1/2 cup cooked crab meat or 4 sticks imitation crab 4 prawns, cooked and cut in half lengthwise Soy Sauce (or tamari for gluten-free) and wasabi to serve

Preparation

  1. Preheat the oven to 400° F.
  2. Peel the sweet potato and cut into long thin strips. Lay out evenly on a baking sheet and toss with olive oil. Bake for 15 minutes until the sweet potatoes are tender but not brown. Remove from the oven and allow to cool.
  3. Rinse the quinoa and place it in a pot along with 1 1/2 cups water on medium high heat. Bring to a boil and then lower the heat to medium low and place a lid on the pot. Allow to simmer for 15-20 minutes.
  4. In a small sauce pan heat the rice vinegar and sugar. Once the quinoa has cooked, pour the vinegar mixture over the quinoa and stir until it is all absorbed. Remove the pot from the heat and allow the quinoa to cool.
  5. Lay a sheet of nori on a bamboo sushi mat, place a quarter of the quinoa on the nori and using your fingers, evenly distribute quinoa to every edge of the sheet. Lay a combination of the filling ingredients in a horizontal line across the middle of the quinoa.
  6. To roll, lift the end closest to you up using the bamboo mat, and tightly fold it over the filling, firmly pressing down as you roll to ensure its wrapped as tight as possible. Seal the roll together by dipping your finger in water and gently running it down the edge of the seaweed.
  7. Using a sharp knife, cut the roll into 6-8 bite sized pieces.
  8. Serve with soy sauce, wasabi and ginger.
[caption id="attachment_38916" align="alignnone" width="620"]Quinoa Sushi Recipe Photo by Carmen Sturdy[/caption] For more recipes from Carmen, visit everylastbite.com.

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

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

RELATED: 10 Creative Recipes With Kale

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

Spring Green Detox Soup Recipe

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

Ingredients

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

Preparation

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

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

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Super Green Spring Soup Recipe

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

Ingredients

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

Preparation

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

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

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

RELATED: 21 Protein Powder Recipes for Chocolate Lovers

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

Vegan Avocado Chocolate Mousse Recipe

Serves 4
[skinnybox]
Total time: 5 minutes

Ingredients

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

Preparation

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

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

The post 5-Minute Vegan Avocado Chocolate Mousse Recipe appeared first on Life by DailyBurn.

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Vegan Avocado Chocolate Mousse Recipe

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

Vegan Avocado Chocolate Mousse Recipe

Serves 4 [skinnybox] Total time: 5 minutes

Ingredients

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

Preparation

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

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Quinoa Mushroom Risotto Recipe http://dailyburn.com/life/recipes/gluten-free-quinoa-mushroom-risotto-recipe/ http://dailyburn.com/life/recipes/gluten-free-quinoa-mushroom-risotto-recipe/#comments Sun, 22 Mar 2015 13:15:34 +0000 http://dailyburn.com/life/?p=38405 Quinoa Mushroom Risotto Recipe

Quinoa is a naturally gluten-free grain, which has more protein, fiber, vitamins and minerals per serving then Arborio rice (the grain traditionally used in risotto). This lighter variation has the same creamy consistency but is a lot quicker and easier to make. (Read: No standing over the stove continuously stirring for 40 minutes!) Topped with mushrooms — a good source of iron and vitamin D — this a great warming dish to enjoy during cooler months.

RELATED: 8 Ridiculously Easy Quinoa Recipes

[caption id="attachment_38407" align="alignnone" width="620"]Quinoa Mushroom Risotto Recipe Photo by Carmen Sturdy[/caption]

Quinoa Mushroom Risotto Recipe

Serves 3

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

Ingredients

1 cup quinoa, rinsed
3/4 cup white wine
2 1/2 cups vegetable stock
1 onion, finely chopped
2 cloves garlic
2 tablespoon olive oil
1/2 teaspoon thyme, chopped
2 cups chopped mushrooms
1/4 teaspoon salt
2 tablespoons Parmesan cheese (optional)

Preparation

  1. Place the vegetable stock in a saucepan on medium-low heat and leave to simmer.
  2. In a separate pan sauté the mushrooms and 1 clove of garlic in 1 tablespoon of olive oil on low heat, season with the chopped thyme and salt and cook until the mushrooms are golden in color (6-8 minutes). Once cooked, set aside.
  3. Meanwhile, in a pot over medium heat sauté the chopped onion and 1 crushed garlic clove in 1 tablespoon of olive oil until the onions turn translucent in color.
  4. Add in the quinoa and cook for 4-5 minutes until it begins to turn golden in color. Pour in the wine to deglaze the pan and stir.
  5. Once the wine has begun to evaporate add in a ladle of the warm vegetable broth. Continue the process of adding in a ladle of stock every few minutes when it looks like most of the liquid has evaporated.
  6. After approximately 8-10 minutes taste the quinoa to check if it’s tender, if not add another ladle of stock.
  7. Once the quinoa has reached your desired texture, divide the quinoa between bowls, top with the mushrooms and sprinkle with Parmesan cheese.

[caption id="attachment_38408" align="alignnone" width="620"]Quinoa Mushroom Risotto Recipe Photo by Carmen Sturdy[/caption]

For more recipes from Carmen, visit everylastbite.com.

The post Quinoa Mushroom Risotto Recipe appeared first on Life by DailyBurn.

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Quinoa Mushroom Risotto Recipe

Quinoa is a naturally gluten-free grain, which has more protein, fiber, vitamins and minerals per serving then Arborio rice (the grain traditionally used in risotto). This lighter variation has the same creamy consistency but is a lot quicker and easier to make. (Read: No standing over the stove continuously stirring for 40 minutes!) Topped with mushrooms — a good source of iron and vitamin D — this a great warming dish to enjoy during cooler months. RELATED: 8 Ridiculously Easy Quinoa Recipes [caption id="attachment_38407" align="alignnone" width="620"]Quinoa Mushroom Risotto Recipe Photo by Carmen Sturdy[/caption]

Quinoa Mushroom Risotto Recipe

Serves 3 Prep time: 10 minutes Cook time: 20 minutes [skinnybox] Ingredients

1 cup quinoa, rinsed 3/4 cup white wine 2 1/2 cups vegetable stock 1 onion, finely chopped 2 cloves garlic 2 tablespoon olive oil 1/2 teaspoon thyme, chopped 2 cups chopped mushrooms 1/4 teaspoon salt 2 tablespoons Parmesan cheese (optional)

Preparation

  1. Place the vegetable stock in a saucepan on medium-low heat and leave to simmer.
  2. In a separate pan sauté the mushrooms and 1 clove of garlic in 1 tablespoon of olive oil on low heat, season with the chopped thyme and salt and cook until the mushrooms are golden in color (6-8 minutes). Once cooked, set aside.
  3. Meanwhile, in a pot over medium heat sauté the chopped onion and 1 crushed garlic clove in 1 tablespoon of olive oil until the onions turn translucent in color.
  4. Add in the quinoa and cook for 4-5 minutes until it begins to turn golden in color. Pour in the wine to deglaze the pan and stir.
  5. Once the wine has begun to evaporate add in a ladle of the warm vegetable broth. Continue the process of adding in a ladle of stock every few minutes when it looks like most of the liquid has evaporated.
  6. After approximately 8-10 minutes taste the quinoa to check if it’s tender, if not add another ladle of stock.
  7. Once the quinoa has reached your desired texture, divide the quinoa between bowls, top with the mushrooms and sprinkle with Parmesan cheese.
[caption id="attachment_38408" align="alignnone" width="620"]Quinoa Mushroom Risotto Recipe Photo by Carmen Sturdy[/caption] For more recipes from Carmen, visit everylastbite.com.

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Gluten-Free Polenta Cakes Recipe with Tomato Sauce http://dailyburn.com/life/recipes/gluten-free-polenta-cakes-recipe/ http://dailyburn.com/life/recipes/gluten-free-polenta-cakes-recipe/#comments Tue, 10 Mar 2015 15:15:22 +0000 http://dailyburn.com/life/?p=38010 Polenta Cakes

[caption id="attachment_38012" align="alignnone" width="620"]Polenta Cakes Photo by Carmen Sturdy[/caption]

Don't let food allergies keep you from enjoying the scrumptious appetizers you crave. If bruschetta and crostinis are off the table, consider polenta. It's made from coarse ground cornmeal, and is naturally gluten-free and high in iron and protein. In this hearty dish, each polenta cake is grilled until crisp and then topped with a chunky tomato sauce, full of veggies. The sauce, complete with mushrooms, eggplant, tomatoes and zucchini, is a great source of vitamin B-12, vitamin C, potassium, fiber and magnesium. Stack a few of the polenta rounds on your plate and top with sauce, or cut them smaller and serve as the star appetizer at your next party.

RELATED: How to Buy Gluten-Free Without Getting Duped

[caption id="attachment_38013" align="alignnone" width="620"]Polenta Cakes Photo by Carmen Sturdy[/caption]

Polenta Cakes Topped With Tomato Sauce Recipe

Serves 5

Prep time: 20 minutes (plus 45 minutes chill time)
Cook time: 30 minutes
[skinnybox]

Ingredients

1 18-ounce tube of polenta or 1 cup instant polenta
1 onion
2 cloves garlic
2 tablespoons olive oil, finely chopped
1/2 cup zucchini, chopped into small pieces
1/2 cup eggplant, chopped into small pieces
1/2 cup mushrooms, chopped into small pieces
3 cups cherry tomatoes
1/2 tablespoon honey (or other sweetener)
2 tablespoons tomato paste
1 can chopped tomatoes
1/4 cup chopped basil
1 tablespoon Parmesan (optional)

Preparation

  1. If using polenta from a tube, skip to step 2. For instant polenta, bring 3 cups salted water to a simmer in a pot on medium heat. Slowly add the instant polenta, constantly stirring to ensure that clumps do not form. Continue stirring for 4 to 5 minutes until the polenta becomes very thick. Lightly grease a baking sheet and pour the polenta evenly into the pan so that it is approximately half an inch thick. Place the pan in the fridge for 45 minutes until it is hard. Once hard, remove form the fridge and cut into circles using a knife or cookie cutter.
  2. If using a tube of polenta, cut 1/2 inch thick slices.
  3. In a pot on medium low heat cook the crushed garlic in 1 tablespoon of olive oil until it begins to turn golden in color. Lower the heat, add the chopped onions, zucchini, mushrooms and eggplant, sprinkle with salt and cook for 10 minutes until the vegetables have become translucent in color. Add in the cherry tomatoes and continue to cook for another 5 minutes.
  4. Add the honey, tomato paste and chopped tomatoes to the pot and allow the sauce to simmer for 10 minutes.
  5. Heat the grill or barbecue. Lightly brush the polenta with olive oil and grill for 5 minutes per side or until they begin to turn golden in color and the edges become crisp.
  6. Serve each circle of polenta topped with tomato sauce, chopped basil and Parmesan if desired.

[caption id="attachment_38014" align="alignnone" width="620"]Polenta Cakes Photo by Carmen Sturdy[/caption]

For more recipes from Carmen, visit everylastbite.com.

The post Gluten-Free Polenta Cakes Recipe with Tomato Sauce appeared first on Life by DailyBurn.

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Polenta Cakes

[caption id="attachment_38012" align="alignnone" width="620"]Polenta Cakes Photo by Carmen Sturdy[/caption] Don't let food allergies keep you from enjoying the scrumptious appetizers you crave. If bruschetta and crostinis are off the table, consider polenta. It's made from coarse ground cornmeal, and is naturally gluten-free and high in iron and protein. In this hearty dish, each polenta cake is grilled until crisp and then topped with a chunky tomato sauce, full of veggies. The sauce, complete with mushrooms, eggplant, tomatoes and zucchini, is a great source of vitamin B-12, vitamin C, potassium, fiber and magnesium. Stack a few of the polenta rounds on your plate and top with sauce, or cut them smaller and serve as the star appetizer at your next party. RELATED: How to Buy Gluten-Free Without Getting Duped [caption id="attachment_38013" align="alignnone" width="620"]Polenta Cakes Photo by Carmen Sturdy[/caption]

Polenta Cakes Topped With Tomato Sauce Recipe

Serves 5 Prep time: 20 minutes (plus 45 minutes chill time) Cook time: 30 minutes [skinnybox]

Ingredients

1 18-ounce tube of polenta or 1 cup instant polenta 1 onion 2 cloves garlic 2 tablespoons olive oil, finely chopped 1/2 cup zucchini, chopped into small pieces 1/2 cup eggplant, chopped into small pieces 1/2 cup mushrooms, chopped into small pieces 3 cups cherry tomatoes 1/2 tablespoon honey (or other sweetener) 2 tablespoons tomato paste 1 can chopped tomatoes 1/4 cup chopped basil 1 tablespoon Parmesan (optional)

Preparation

  1. If using polenta from a tube, skip to step 2. For instant polenta, bring 3 cups salted water to a simmer in a pot on medium heat. Slowly add the instant polenta, constantly stirring to ensure that clumps do not form. Continue stirring for 4 to 5 minutes until the polenta becomes very thick. Lightly grease a baking sheet and pour the polenta evenly into the pan so that it is approximately half an inch thick. Place the pan in the fridge for 45 minutes until it is hard. Once hard, remove form the fridge and cut into circles using a knife or cookie cutter.
  2. If using a tube of polenta, cut 1/2 inch thick slices.
  3. In a pot on medium low heat cook the crushed garlic in 1 tablespoon of olive oil until it begins to turn golden in color. Lower the heat, add the chopped onions, zucchini, mushrooms and eggplant, sprinkle with salt and cook for 10 minutes until the vegetables have become translucent in color. Add in the cherry tomatoes and continue to cook for another 5 minutes.
  4. Add the honey, tomato paste and chopped tomatoes to the pot and allow the sauce to simmer for 10 minutes.
  5. Heat the grill or barbecue. Lightly brush the polenta with olive oil and grill for 5 minutes per side or until they begin to turn golden in color and the edges become crisp.
  6. Serve each circle of polenta topped with tomato sauce, chopped basil and Parmesan if desired.
[caption id="attachment_38014" align="alignnone" width="620"]Polenta Cakes Photo by Carmen Sturdy[/caption] For more recipes from Carmen, visit everylastbite.com.

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Avocado Edamame Dip Recipe http://dailyburn.com/life/recipes/avocado-edamame-dip-recipe/ http://dailyburn.com/life/recipes/avocado-edamame-dip-recipe/#comments Thu, 05 Mar 2015 16:15:02 +0000 http://dailyburn.com/life/?p=37787 Edamame Dip Recipe

[caption id="attachment_37789" align="alignnone" width="620"]Edamame Dip Recipe Photo by Carmen Sturdy[/caption]

Put an Asian spin on traditional chickpea hummus. Protein-rich edamame beans are blended with avocado (a superfood packed with fiber), potassium and vitamins, resulting in a smooth and creamy texture. The dip is seasoned with ginger (which can help boost-immunity), lime juice and sesame oil, for an addicting zesty flavor that will keep you coming back for more. Enjoy this spread as an appetizer or healthy post-workout snack served with fresh veggies, rice crackers or pita chips.

RELATED: Homemade Beet Hummus Recipe

[caption id="attachment_37788" align="alignnone" width="620"]Edamame Dip Recipe Photo by Carmen Sturdy[/caption]

Avocado Edamame Dip Recipe

Serves 3
[skinnybox]
Prep time: 10 minutes
Cook time: 5 minutes

Ingredients

1 1/4 cups frozen shelled edamame, unthawed
1 tablespoon grated fresh ginger
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 1/2 tablespoons sesame oil
1/4 cup scallions, chopped
1 tablespoon lime juice
1 avocado
Pinch of salt and pepper

Preparation

  1. Bring a pot of salted water to a boil. Cook the edamame beans in the boiling water for 5 minutes or until tender. Drain and allow to cool.
  2. In a food processor combine the edamame, ginger, rice vinegar, soy sauce, sesame oil, scallions, lime juice and avocado. Blend until smooth. If the dip remains chunky add 1-2 tablespoons of water until it reaches your desired texture. Season with salt and pepper
  3. Refrigerate the dip for a minimum of 45 minutes to allow the flavors to blend.
  4. Serve chilled with fresh veggies or crackers.

[caption id="attachment_37790" align="alignnone" width="620"]Edamame Dip Recipe Photo by Carmen Sturdy[/caption]

For more recipes from Carmen, visit everylastbite.com.

The post Avocado Edamame Dip Recipe appeared first on Life by DailyBurn.

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Edamame Dip Recipe

[caption id="attachment_37789" align="alignnone" width="620"]Edamame Dip Recipe Photo by Carmen Sturdy[/caption] Put an Asian spin on traditional chickpea hummus. Protein-rich edamame beans are blended with avocado (a superfood packed with fiber), potassium and vitamins, resulting in a smooth and creamy texture. The dip is seasoned with ginger (which can help boost-immunity), lime juice and sesame oil, for an addicting zesty flavor that will keep you coming back for more. Enjoy this spread as an appetizer or healthy post-workout snack served with fresh veggies, rice crackers or pita chips. RELATED: Homemade Beet Hummus Recipe [caption id="attachment_37788" align="alignnone" width="620"]Edamame Dip Recipe Photo by Carmen Sturdy[/caption]

Avocado Edamame Dip Recipe

Serves 3 [skinnybox] Prep time: 10 minutes Cook time: 5 minutes

Ingredients

1 1/4 cups frozen shelled edamame, unthawed 1 tablespoon grated fresh ginger 2 tablespoons rice vinegar 1 tablespoon soy sauce (or tamari for gluten-free) 1 1/2 tablespoons sesame oil 1/4 cup scallions, chopped 1 tablespoon lime juice 1 avocado Pinch of salt and pepper

Preparation

  1. Bring a pot of salted water to a boil. Cook the edamame beans in the boiling water for 5 minutes or until tender. Drain and allow to cool.
  2. In a food processor combine the edamame, ginger, rice vinegar, soy sauce, sesame oil, scallions, lime juice and avocado. Blend until smooth. If the dip remains chunky add 1-2 tablespoons of water until it reaches your desired texture. Season with salt and pepper
  3. Refrigerate the dip for a minimum of 45 minutes to allow the flavors to blend.
  4. Serve chilled with fresh veggies or crackers.
[caption id="attachment_37790" align="alignnone" width="620"]Edamame Dip Recipe Photo by Carmen Sturdy[/caption] For more recipes from Carmen, visit everylastbite.com.

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