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: 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: 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: 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: 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