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. 

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: 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.

3 key tips for getting your day off to a successful start

wake up
wake up

1. Get a full 8 hours of sleep.

The absolute best thing you can do for your body is give it time to reboot. Getting a full 8 hours of sleep allows everything to rest and recharge so that you are able to take on the next day at your peak of performance.

2. Eat breakfast.

After full nights sleep, your body needs food to wake everything up and get moving again. A big, healthy breakfast provides the fuel your body requires to kick your metabolism into gear and begin your day with optimal energy!

3. Drink water.

There are so so SO many reasons to drink water -  not just in the AM, but all day long (see our many reasons to DRINK UP). However, drinking water early in the morning is especially beneficial! Doing so can boost your metabolism by almost 25%. It's also an excellent way to cleanse the colin, increase the production of new cells and create overall balance throughout all of your major systems.

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: 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

soup: your stay slim secret for the holiday season

During the holiday season there are so many wonderful foods to try. It is easy to get carried away and give into every delicious morsel. However, it can be just as easy to stay on track AND feel satisfied. Soup is a great way to get loads of flavor without derailing your diet.  The right recipe will leave you feeling full and supply your body with much needed nutrients not found on the cookie tray. Here is one of our favorites courtesy of our friends at POPSUGAR Fitness:

spinach carrot
spinach carrot

Spinach Carrot Lentil Soup 

What You'll Need -

Ingredients (makes 4 servings)

1 tablespoon olive oil

1 onion, chopped

2/3 cup dry green lentils

1 3/4 cups water

1 tablespoon all-purpose flour

2/3 cup chopped fresh spinach

3 tablespoons lemon juice

1/2 teaspoon salt

How to Make It Happen - 

(Prep time: 10 minutes, Cook time: 40 minutes) 

Heat oil in a pot over medium heat. Stir in onion and cook until soft, about 7 minutes, stirring occasionally. Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Cooking times will vary depending on the freshness of the lentils.

Ladle a half cup of the soup liquid into a bowl and whisk in the flour to form a paste. Mix the paste into the soup. Add the spinach, lemon juice and salt. If you prefer a thinner soup, add a bit more water. Cook until spinach is wilted, about 5 minutes. Adjust salt and lemon to suit your taste.

Nutritional Info -

208 calories per 1 C. serving

BURN bites: sriracha lime salmon + spicy garbanzo bean salad

While Summer may be coming to a close, the heat does not seem to be letting up. This makes deciding whats for dinner especially difficult, as above average temperatures tend to suppress culinary creativity and diminish ones desire to spend any time in the kitchen.  The solution? Fight fire with fire

Sriracha Lime Salmon* is full of flavor and takes only 20 minutes to prepare (this has been tested and proved). When paired with Burn's Spicy Garbanzo Bean Salad, you can create a delicious, fat burning meal that will satisfy your tastebuds and beat the heat in less than 30 minutes!

What You'll Need :

For the salmon-

  • Juice and zest of 1/2 lime
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons tsp sriracha sauce
  • 1/2 teaspoon coarse sea salt
  • 1 1/4 lbs pounds salmon fillet, skin removed
  • 2 tablespoons coarsely chopped cilantro

For the salad-

  • 1 can reduced sodium garbanzo beans
  • 1/2 container (6oz) baby heirloom tomatoes
  • 1 cup red onion, finely chopped
  • 4 persian cucumbers, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 tsp minced garlic
  • 1tbs extra virgin olive oil
  • 1/2 tbs white balsamic vinegar
  • 3 tps sriracha
  • 1/2 cup freshly chopped cilantro
  • salt and pepper to taste

How to Make It Happen:

Heat oven to 425°. In a bowl, whisk together juice, zest, syrup, sriracha and salt. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top. Bake salmon until cooked through and flaky (approx. 15 minutes), then sprinkle with cilantro and serve.

While salmon is baking, rinse and drain garbanzo beans.  Place beans in bowl and add remaining chopped vegetables. In a small, separate bowl, combine olive oil, garlic, sriracha, salt and pepper - mix vigorously then drizzle over salad.

Nutritional Breakdown-

Siracha Lime Salmon - 220 calories per serving (serves 4)

Spicy Garbanzo Bean Salad - 125 calories per serving (serves 6)

*The recipe for Siracha Lime Salmon has been adapted from It's All Good, a cookbook by Gwyneth Paltrow

we're kickin' cancer

kickincancer.2
kickincancer.2

On Sunday, September 29th, 2013, the 12th Annual Kickin' Cancer 5K Run/Walk & Family Expo will be held in Brentwood, California.  The event, which benefits the Lynne Cohen Foundation for Ovarian Cancer Research is a non competitive effort to raise money in support of preventative care for those at an increased risk for ovarian and breast cancer. Over the past 15 years, the Lynne Cohen foundation has raised nearly 6.5 million dollars for their cause in addition to creating and funding four preventative care programs for women.  However, given all their hard work, there is still so much more to be done.

The Facts About Ovarian Cancer:

• It is estimated that in 2013, about 22,240 new cases of ovarian cancer will be diagnosed and 15,500 women will die of ovarian cancer in the United States.

• 1 in 72 women will be diagnosed with ovarian cancer in her lifetime.

• Despite advances in cancer research, ovarian cancer survival rates have not improved in the past 10 years.

• Approximately 75% of ovarian cancer cases are diagnosed in the late stages diminishing a woman's chance for survival. When ovarian cancer is detected early, there is approximately a 90% survival rate of more than 5 years.

Julie Diamond, an accomplished fitness trainer here at Burn 60 Studios in Brentwood and a Lululemon ambassador, will be leading the crowd of over 3,000 in a morning warm up on San Vicente Boulevard.  Participation is STRONGLY encouraged and any and all donations are welcome. Keep in mind, every little bit counts!

Visit Bun 60's Team Page and help us fight for this amazing cause!*

*Register BEFORE August 31st any pay ONLY $35, register AFTER August 31st and pay $40 (NOTE: The FINAL day to register is September 27th, 2013)

For more on Kickin' Cancer and the Lynne Cohen Foundation go HERE.

going green

We all know how important it is to eat our veggies, but do you know why?  In addition to being low in fat and calories, vegetables contain important nutrients such as potassium, fiber, folate and Vitamins A and C.  When eaten as recommended (approx. 3 cups daily) and as part of an overall healthy diet, this single food group packs a big punch-maintaining blood sugar, lowering cholesterol, and protecting against heart disease, obesity, diabetes and even cancer.

Given all their amazing benefits, we should be piling vegetables on our plates at every meal, but during these hot mid-summer months a heaping side of veggies, roasted steamed or otherwise, tends to lack  appeal.  Care to substitute with a big bowl fresh leafy greens? No, thanks. That's rabbit food.

So how then do we reap their rewards?  Insert the latest trend in health food: The Green Smoothie.

The process is quite simple: Begin with a liquid base (basically anything non-dairy will do), select your choice of greens (many MANY options here, but spinach has the perfect subtle taste for the first time smoothie maker).  Next, add some fruit for flavor, then play around with other nutrients (think protein found in nut butter) and sweeteners (NOT sugar).  Put everything in a blender and, well, BLEND!

The possibilities are endless, but here is a great recipe to get you started (courtesy of Two Peas and Their Pod)

Pineapple Mango Green Smoothie*

1 cup almond milk (or milk of your choice) 1/2 banana, frozen 1 cup chopped mango 1/2 cup chopped fresh pineapple 2 cups fresh spinach 1/2 cup of ice

Combine all ingredients into a blender, BLEND, then serve (makes one large smoothie)

*For more Green Smoothie recipes visit Burn 60's Whole Eating board on Pinterest.