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: 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.