Burn Bites | Sweetfin's Hamachi Poke

With temperatures steadily on the rise, the idea of slaving away over a hot stove to cook a homemade meal is becoming less and less desirable. Then again, when is it ever? Certainly not now that Summer has finally arrived; you have far better things to do with your time. Nevertheless, you cannot go hungry. Insert poké - a delicious raw-fish-based dish (think sushi, sans rice) combined with other equally fresh and flavorful ingredients. Commonly referred to as "Hawaiian Soul Food," take one trip to the islands and you will understand why the locals are so in love. Not prepared to travel quite so far? You're in luck! Word about good food spreads fast these days and a few of our friends have already opened their own poké mecca right here in Los Angeles.

Just a few short blocks from Santa Monica pier lies Sweetfin. This quick-fix, Chipotle style eatery offers customizable, fresh poké bowls that are made to order and absolutely divine. Choose from a variety of fish, toppings, and special sauces house-made by Chef Dakota Weiss before digging in to your bowl of 100% healthful bliss....OR try the bowl below on for size. Upon hearing that Trainer Nick Malizia was already a huge fan, the owners of Sweetfin were kind enough to share one of Chef Dakota's tasty poké recipes with us!

What You'll Need:

For the poke  -

1 ½ Hamachi Loin (bloodline removed and diced into 1/2 in. cubes)

1 Bunch Baby Carrots (mixed colored, washed, peeled and julienned)

¼ Sugar Snap Peas (julienned)

Fresh Mint Leaves (about 10 - chopped, saving some for garnish)

½ Shallot (finely chopped)

Zest of 1 Lime

3 Green Onions (chopped)

1 T Toasted Mixed Sesame Seeds (black and white)

½ c. Toasted Coconut

Pinch Himalayan Salt

For the sauce -

½ c. Fresh Carrot Juice

¼ in. Piece Ginger (add to the juicer while juicing carrots or peel and finely chop)

3 ½  T Fresh Lime Juice

1 ½ T Fish Sauce

1 T Rice Vinegar

1 T Mirin

1 T Sesame Oil

1 T Sriracha Sauce

How to Make It Happen:

Place poke ingredients into a bowl and toss lightly. Mix sauce ingredients in a separate bowl, stirring vigorously until well combined. Drizzle sauce over poke, making sure to coat all ingredients equally. Serve alone or over a bed of steamed rice or kelp noodles. 

The Top 5 Tastiest (+ Health Conscious!) Restaurants In LA

Did you know that March is National Nutrition Month? In light of this news, we decided to scour the streets of LA in search of menus that were equal parts flavor and nutrients. These are five of our favorite finds.

    spice cake w/ vanilla buttercream

 

spice cake w/ vanilla buttercream

1. Food | 10571 Pico Blvd, Los Angeles, CA 90064

This healthy, eclectic cafe serves delicious eats all day long, but is busiest during breakfast and brunch. Their signature salads, house-made sweets and distinctive daily specials showcase seasonal farmer's market offerings that have West LA locals singing their praises and the rest of us rushing to wait in line.

Pro Tip: Their Ricotta Pancakes and Challah French Toast are fan favorites.

 

    pollo saltado w/ fingerling potatoes, guajillo peppers, rainbow carrots + chimichurri 

 

pollo saltado w/ fingerling potatoes, guajillo peppers, rainbow carrots + chimichurri 

2. Forage | 3823 W. Sunset Blvd, Los Angeles, CA 90026

This family owned Silverlake gem is ran by the people and for the people. Using ingredients provided by local farmer's they are fortunate enough to call friends, the owners of Forage have built a menu around making conscious food choices you can feel good about eating.

Pro Tip: Pork Belly. Pork Belly. PORK BELLY.

 

    roasted half cornish game hen

 

roasted half cornish game hen

3. Akasha | 9543 Culver Blvd, Culver City, CA 90232

Located in the historic Hull Building in downtown Culver City, Akasha's theme of sustainability is reflected in everything from its recently restored architecture to its locally sourced ingredients. The inviting atmosphere and seasonal, American fare is best enjoyed at dinner when you can treat yourself to a fresh juice cocktail (made with premium organic spirits) and end your evening with a tempting Bourbon Sundae or Maple Creme Brulee.

Pro Tip:  This is a perfect venue for large parties with a penchant for eating well.

 

    fish + chips (made with jackfruit)

 

fish + chips (made with jackfruit)

4. Sage | 4130 Sepulveda Blvd, Culver City, CA 90232 

Consider Sage the biggest victory in vegan cuisine since, well, ever. Nestled in the heart of Echo Park, this cruelty free eatery is frequented by herbivores, omnivores and carnivores alike - and for good reason! Their meat free menu is LOADED with options that will tame your tummy, satisfy your soul and please even the pickiest of palettes.

Pro Tip: The Buffalo Cauliflower is so delish you'll be coming back for more the next time you're craving beer and wings.

 

    gluten-free pancakes with mixed berries

 

gluten-free pancakes with mixed berries

5. Cafe Vida | 15317 Antioch Street, Pacific Palisades, CA 90272

With menu items ranging from "Wholesome Salads" to "Nutritious California Bowls", the charming Cafe Vida is a bit of a shoe in for this list. No need to take our word for it though; just one bite of their latin inspired, California dishes and we guarantee you'll be convinced.

Pro Tip: Go for brunch. Order ANYTHING.



gobbling without guilt | a thanksgiving menu that's happy + healthy

The holidays are here! Time to say goodbye, diet and HELLO, pumpkin pie! Right? Right?!

Wrong.

In addition to being a time of, well, thanks, Thanksgiving is widely accepted as the one day a year when you can eat yourself sick without a trace of guilt. This seems great until you realize that it’s going to take you the next week and a half to undo the 24 hours worth of damage that you’ve done to your body (assuming you can steer clear of leftovers, but seriously, who does that?). In actuality, this seemingly inconsequential day of feasting usually turns in to a week long binge-fest on butter, baked goods, fatty side-dishes and honey glazed ham. Admit it, you know it’s true. But, it doesn’t have to be this way.

Don’t set yourself up for failure this Thanksgiving by sticking with the same old gravy boat of recipes. Instead, take a look at the delicious, healthful options below and try incorporating as many as you can into this year’s menu . We promise your tastebuds will not be disappointed and you will feel much better about going in for seconds (and thirds).

appetizers:

wild rice + butternut squash salad, via Heartbeet Kitchen

 

pumpkin + sage risotto, via One Ingredient Chef

 

sides:

paleo dinner rolls, via Our Paleo Life

 

garlic mashed cauliflower, via undressed skeleton tumblr


white + green beans, via Meet The Shannons


roasted carrots with sweet tahini drizzle, via Nutrition Stripped 


roasted brussels sprouts with bacon, via diethood


mains:

herb-roasted turkey breast, via Ina Garten


stuffed acorn squash, via Love & Lemons

 

dessert:

vegan pecan pie, via Tablespoon

 

protein pumpkin pie, via delicious by dre



BURN bites: fattoush salad with glazed eggplant + crunchy pita

BURN bites: fattoush salad with glazed eggplant + crunchy pita

Summer-time means swimsuits and swimsuits mean...salads! Lots and lots of salads to keep us feeling full and our tummy's looking trim. Being that we will be making quite a few of these bad boys as the warm weeks go by, we've been searching high and low for new and refreshing ways to jazz up our leafy greens.

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BURN bites: the perfect (make ahead) breakfast sammie

BURN bites: the perfect (make ahead) breakfast sammie

We've all been there. It's 8am on Monday morning and you should have been out the door and on your way to work 5 minutes ago. So much for starting your day off right. You grab a granola bar, throw it in your bag and vow to get coffee before you hit the freeway. Now you're standing in line for your morning latte, you already crushed your granola bar while searching for parking and you're starving. You order something skinny and a blueberry muffin (because it's low-fat, duh) and now for a brief moment it seems that all is right with the world....right? Wrong. By noon you'll be ready to chew your arm off and let's face it, it'll be all downhill from there.

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BURN bites: moroccan stuffed peppers

M Stuffed Peppers 2
M Stuffed Peppers 2

We are all about spicing things up in the kitchen, but rarely have the time. This easy and delicious recipe is a great way to experiment with new fresh new flavors, without digging into your evening routine. Its hearty AND healthy and can be adapted to fit your lifestyle. Not a fan of lamb? Use lean ground beef! Not down with meat on your menu? Lentils are a GREAT substitute! Whatever way you choose to go, this one is sure to be a hit.

What You'll Need:6 bell peppers 1 c. brown basmati rice (2 c. cooked) 1 lb. ground lamb (lean ground beef, or lentils) 1 small yellow onion (chopped) 3 cloves garlic (chopped) 1 container (3.5 oz) reduced fat feta 1/2 bunch mint 1/2 bunch parsley 1 T olive oil 1 t cinnamon 1/2 t cumin 1/2 t all spice 1 1/2 c. low-sodium vegetable juice 1 1/2 c. non-fat greek yogurt salt + pepper to taste

How To Make It Happen:

Begin by preparing your basmati rice according to packaging directions and set aside.

Next, remove the tops of your bell peppers and scoop out their insides. Coat them with 1/2 T olive oil, salt and pepper and place top down in a greased baking dish. Place the dish in a 450 degree oven and bake for about 15 minutes - just until the peppers begin to soften. Remove from oven and sit upright in the dish.

Meanwhile, heat 1/2 T olive oil in frying pan with your onion and garlic. Once they are tender, add your lamb and spices to the pan - breaking the lamb apart as it begins to heat up. When the lamb has been cooked thoroughly through, combine the meat mixture with your rice and add your parsley, mint and feta.*

Distribute the "stuffing" evenly amongst your bell peppers. Pour a 1/4 c. of vegetable juice over each, then place dish back into oven and cook the stuffed peppers for an additional 20 minutes.

Serve topped with a 1/4 c. non-fat greek yogurt.

*If using lentils, prepare according to packaging instructions. Add cooked garlic and onions and then add to rice.

Recipe Details:

Servings: 6

Serving Size: 1 Pepper

Nutritional Info: 445 Calories Per Serving

BURN bites: blackberry thyme margaritas + zesty taco salad

Let's be honest, any holiday that practically demands the consumption of tacos is okay by us (insert Cinco de Mayo here)! Unfortunately, being that bikini season is just around the corner, our waistlines are understandably hesitant about consuming large quantities of chips and guac, salt, salsa and the like. Lucky for us, our fit friends over at Popsugar and nutrition expert Kerri Glassman have taken a few fiesta staples and transformed them into something our bodies won't immediately want to reject tomorrow morning. Go ahead - grab your maracas and hop on board the party train tonight with these delicious Mexican inspired eats! Blackberry Thyme Margarita co: Kerri Glassman

Blackberry Thyme Margarita
Blackberry Thyme Margarita

What You'll Need - 16 large, fresh blackberries, divided 4 small, fresh thyme sprigs, divided 6 T 100% pure blue agave tequila 1/4 c simple syrup 3 T freshly squeezed lime juice 1 T cointreau or other orange liqueur 2 c ice cubes, divided 1/4 c chilled, sparkling wine

How To Make It Happen -

Place blackberries and 2 sprigs of thyme in medium-sized bowl and muddle with a wooden spoon. Mix in tequila, simple syrup, lime juice, liqueur and 1 cup of ice. Stir well, then strain into a glass pitcher and add sparkling wine. Divide the remaining cup of ice between 2 tall glasses and pour half of margarita mixture into each glass. Garnish with a sprig of thyme.

kerri glassman logo
kerri glassman logo

Zesty Taco Salad co: PopSugar

Zezty Taco Salad
Zezty Taco Salad

What You'll Need - 1 T olive oil 1/2 jalapeño, seeded and thinly sliced 1 clove of garlic, minced 1/2 pound of ground beef 3/4 t plus 1/2 teaspoon cumin 1/2 t chili powder 3/4 t plus 1/2 teaspoon salt 1/2 t plus 1/4 teaspoon black pepper 1 head of red leaf lettuce 1/2 c canned black beans, rinsed 3/4 c cotija cheese, crumbled 3 radishes, thinly sliced 2 green onions, thinly sliced 1 c tortilla chips, crumbled 1 c cherry tomatoes, halved 5 T extra-virgin olive oil 1 large lime, juiced 3 t minced cilantro

How To Make It Happen -

For The Salad - Heat olive oil in a large pan. Add jalepeños and garlic and cook until fragrant. Add ground beef, 3/4 teaspoon cumin, chili powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Stir to break up the ground beef and cook through (about 10 minutes), then set aside. Wash and dry lettuce, then roughly chop and divide between two bowls. Next, evenly arrange the beans, cheese, radishes, green onions, tomatoes, and tortilla chips among the bowls and add half of the ground beef mixture to each. For The Dressing- In a small bowl, combine 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and minced cilantro. Add the lime juice and olive oil. Whisk together and portion over each salad.

popsugar logo
popsugar logo

BURN bites: charlotte's homemade pesto (dip)

Today's Burn Bites recipe is a creative concoction from the kitchen of Burn 60 trainer Charlotte Mooney. With temperatures on the rise (and workouts likely becoming more intense), it is important to keep light, healthy snacking options on hand at all times. Stockpiling fresh fruits and veggies is essential - along with simple, satisfying pairings like hummus, nut butter and non-fat greek yogurt. However, while the combinations here are nearly endless, it's likely that after a few weeks of mindless munching on low calorie, low carb, farmers market goodness, you will still be left craving something with a little more pizazz.

It's perfectly normal to want to spice things up a bit and that's where this delicious, versatile pesto comes in handy. It can be used as a spread or dip, dressing or sauce and is sure to please the palate!

What You'll Need:

- Juice of 2 Lemons - 1 Bunch Basil - 1 Package Fresh Spinach - 8oz Pine Nuts - 1 Bunch Scallions - 6oz Green Olives (Pitted) - 2-6 Tablespoons Water (Added As Needed)

How To Make It Happen:

Begin by roughly chopping the spinach and scallions. Place half of all the ingredients in a food processor (or blender) and pulse until combined. Continue adding equal parts all ingredients and pulsating with water until the consistency of he mixture is suitable for your intended use - keeping in mind that dips and spreads will require less water than sauces and dressings.*

*Trainer Charlotte Mooney teaches every Tuesday, Wednesday + Friday at Burn 60 Studios in Los Angeles, CA. For more of her tips and recipes, be sure to keep an eye on the Burn Blog as well as her personal page Charlotte Mooney Fitness.

BURN bites: orange lentil soup

Orange Lentil Soup
Orange Lentil Soup

Burn 60 Trainer Charlotte Mooney recently shared a delicious recipe from friend and wellness coach Lisa Mindel on her personal fitness page and now we want to share it with you!

This crazy good soup is packed with nutrient rich lentils and kale and has a uniquely Asian twist thanks to added soy sauce and cloves. Need something savory and simple to keep you satisfied the whole weekend through? This soup is it!

Orange Lentil Soup

What You'll Need:

2 Brown Onions 3 Garlic Cloves 3-4 cups Orange Lentil Beans 4 large thinly sliced Carrots 1/2 Cauliflower head- (optional- I just love adding as many veggies as possible!) 3-4 cups Kale 3 cups Vegetable Broth 4-5 cups water (some added at end) Salt/Pepper/Soy Sauce to taste

How to Make It Happen: In a large pot, sauté garlic, onion, carrots, and cauliflower until soft. Add broth, lentils and 3 cups of water. Bring to a boil, then turn down heat and let simmer for 30 minutes. Add kale and cook an additional 15 minutes, or until kale becomes soft and soup thickens (add additional water as necessary).

BURN bites: butternut squash + italian turkey lasagna

Alright, alright, alright… We KNOW we’ve been on quite the butternut squash kick, but we just cant get over how delicious and versatile this stuff is! Our latest Burn Bites recipe is a twist on a family favorite. We’ve taken lasagna to a whole new level by substituting the carb heavy pasta layers with low-calorie slices of squash! We lightened things up even more with a flavorful turkey sausage mixture and fat-free ricotta cheese. The result? Nothing short of award winning.

What You'll Need: For the Béchamel -

1/4 c. All Purpose Flour

1 1/2 c. Fat-Free Milk

2 c. Low Sodium Chicken Broth

Salt + Pepper To Taste

1 tsp. Chili Powder

1/2 tsp. Nutmeg

For the Filling (Meat Layer)-

1 pkg. (5 links) Italian Turkey Sausage

1/2 tbs. Olive Oil

3 Cloves Garlic (chopped)

3 c. Fresh Spinach

For the Filling (Cheese Layer)-

1 Tub (15 oz.) Fat-Free Ricotta Cheese

1 Large Egg

1/2 c. Shredded Mixed Italian Cheese

1 Medium-Sized Butternut Squash (peeled + cut lengthwise in 1/4 inch sheets)

How To Make It Happen:

Heat oven to 375 degrees and coat 9X13 in. pan with cooking spray. On the stove, bring broth and milk to a boil. Add flour, salt, pepper, nutmeg and chili powder - stirring constantly until mixture becomes thick (about 8-10 minutes). Remove from heat and set aside.

Drizzle olive oil into a medium-sized sauce pan, then add sausage links. Break apart links and cook through thoroughly. Set aside.

Add garlic to the pan and cook until golden. Incorporate spinach, then cover and set aside - allowing the spinach to wilt. Once spinach is wilted, add cooked sausage.

In a small mixing bowl, combine ricotta, egg and 1/4 cup of the shredded cheese.

Now for the fun part!

Ladle a small portion of the béchamel onto the bottom of baking dish and top with a layer of butternut squash. Layer squash with cheese, then meat, then béchamel. Continue layering until you run out of squash and top with a final layer of meat and béchamel, then sprinkle with remaining 1/4 cup shredded cheese. Cover with foil and bake for 40 minutes.

Finally, remove foil and bake an additional 5-10 minutes (until the top of your lasagna is golden brown).

BURN bites: roasted shrimp + spaghetti squash

shrimp spaghetti squash
shrimp spaghetti squash

What You'll Need:

1 large spaghetti squash, halved lengthwise

Kosher salt + freshly ground pepper

1/2 pound large shrimp, peeled and deveined

1 tablespoon plus 1 teaspoon extra-virgin olive oil

2 roma tomatos, diced

1/2 lemon

1 bunch fresh basil, roughly chopped

How To Make It Happen:

  1. Preheat oven to 375ºF.  Cut squash in half lengthwise, removing seeds and season with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water, and roast until tender when pierced with a knife, about 45 minutes. Let cool.
  2. When about 25 minutes have passed, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
  3. Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.

Nutritional Info: 160 calories per serving - Serves 4

BURN bites: cauliflower + butternut squash mash

butternut mash4
butternut mash4

Whether used as a side dish or a main course, seasonal winter squash is sure to please the palate and provide you with a simple meal time solution. While there are many to choose from, butternut squash is among our favorites. This particularly versatile gourd is packed with nutrients and flavor and can be prepared savory or sweet - depending on your preference and mood.

This recipe courtesy of Healthy Regards, Hayley , acts as an excellent accompaniment to any meal and can even be enjoyed the following day as a savory soup by adding a touch of broth to your leftovers!*

What You'll Need:

butternut mash1
butternut mash1

- One head of Cauliflower, trimmed and cut into florets

- One Butternut Squash, halved and seeds scooped out

- 4 oz Goat Cheese

- 1 cup Greek yogurt (example: Fage 6oz cup)

- 4 tablespoons unsweetened almond milk

- Salt and pepper

- Nutmeg and cinnamon to taste

How To Make It Happen:

butternut mash2
butternut mash2

1. Preheating oven to 400 degrees Fahrenheit.

2. Cut squash in half. Roast squash until tender. Usually about 45-60 minutes.

3. While squash is roasting make your cauliflower mash. Place cauliflower florets in a microwave safe bowl with milk, cover with a lid (do not forget the lid, it's necessary to retain the moisture) and cook on high for 8 minutes. Take out of the microwave, give it a good a stir, cover with the lid and microwave on high for further 6 minutes. While it's still hot and steamy, add the goat cheese, salt and pepper, and using an immersion blender (or using a stand blender) blend until smooth and creamy.

4. When your squash is done roasting allow to cool- or try your luck with it still warm- and scoop the flesh into the blender, add in your greek yogurt and blend until it is all mixed together, smooth and SO creamy!

5. After tasting, you may want to add a bit of nutmeg and cinnamon.

*Next Day Soup: Place leftovers in a saucepan and heat on medium, stirring constantly. Add liquid (preferably chicken or vegetable broth) until desired consistency is reached and all ingredients are warm and fully incorporated.

BURN bites: shaved brussels + bacon salad w/ honey dijon vinaigrette

This hearty winter salad is sure to satisfy and sustain. Packed with filling nutrients like protein and fiber, this sweet and savory dinner dish will leave you feeling fuller, longer, and wondering why you hadn't considered pairing these abundant seasonal ingredients before!

SHAVED BRUSSELS + BACON SALAD W/ HONEY DIJON VINAIGRETTE

What You'll Need:

for the salad -

1 10oz package shaved brussels sprouts (try Trader Joe's)

1 pear

5 slices bacon (preferably nitrate-free)

1 cup dry lentils

juice of 1/2 a lemon

for the vinaigrette -

1/4 cup grapeseed oil

1 tbs red wine vinegar

1 heaping tbs dijon mustard

1 tbs warm raw honey

salt + pepper to taste

How To Make It Happen -

Begin by preparing lentils according to packaging instructions.

While the lentils are cooking, thinly slice the pear and drizzle with lemon juice. Make your dressing by combining the grapeseed oil, vinegar, mustard, honey, salt and pepper. When lentils are fully cooked, set all aside.

Next, slice bacon into 1/4 inch cubes and place in frying pan on medium high. Cook, stirring occasionally, for about 5 minutes. Turn heat down to medium, adding sprouts, salt and pepper. Continue cooking the bacon and sprouts until the sprouts are wilted and beginning to brown. Once this occurs (about 3 minutes) remove the mixture form the heat and add it to your cooked lentils. Allow the salad to cool completely before incorporating the pears and drizzling with the vinaigrette.

Nutritional Info: 300 calories per 1 1/4 cup serving

BURN bites: mediterranean chicken + mjeddrah

image-9
image-9

Tired of the same tried and true "healthy" dinners? So are we. That is why we scoured the web and our own recipe boxes to put together a meal that was easy, yes, but also  just a step outside your normal weekday routine. Part family recipe, part brilliant Blogger discovery, this chicken and Middle Eastern pilaf dish will give your taste buds a much needed jolt - leaving you feeling satisfied, but not overly full. What You'll Need:

image-7
image-7

For The Chicken (Recipe co: A Bitchin' Kitchen) -

3-4 Cloves Garlic

Juice of 1 Lemon

2 tsp. Red Wine Vinegar

2 T. Plain Non-Fat Greek Yogurt

1 T. Dired Oregano

4 Boneless/Skinless Chicken Breast Halves

Salt + Pepper to Taste

image-8
image-8

For The Mjeddrah -

1c. Lentils (rinsed)

1c. Brown Basmati Rice (rinsed)

1/2 Large Yellow Onion

3-4 Cloves Garlic

1/4 c. Olive Oil

1/2 T. All Spice

Salt + Pepper to Taste

How To Make it Happen:

image-6
image-6

For the Chicken -

Combine all of the above ingredients (sans chicken) in a dish and whisk together to make a marinade. Add in chicken, and turn to coat. Cover, and place in the fridge for 1 hour to marinate.

Preheat the oven to 350 degrees.

After the chicken is done marinating, place on a foil lined baking sheet and bake for 20-30 minutes, or until it is cooked thoroughly and juices run cl

image-11
image-11

For the Mjeddrah -

Begin by cooking rice according to packaging instructions and set aside.

Heat olive oil in skillet on medium-low. Add chopped onions, garlic and seasonings then cover. Stirring occasionally,  cook until the mixture until the onions are a nice golden brown then remove from heat.

Meanwhile rinse and thoroughly drain the lentils. Place in large pot with 4c. water and bring water to a rapid boil. Lower temperature to a gentle simmer and continue to cook uncovered, for about 20-30 minutes.

Once lentils are cooked completely, add rice and onion mixture to the pot and gently combine all ingredients.*

*Serve with a dollop of plain non-fat Greek yogurt