Collaboration

Summer Post-Workout Recipe: Blackberry Basil Smoothie

blackberrybasilsmoothie

ACCORDING TO BARRE3: THIS IS THE OFFICIAL SMOOTHIE OF BARRE3 ANYWHERE 2018

Yeah! Thanks, Barre3! If you missed it in their instagram stories, I got you covered. Scroll below for the full recipe! But if you feel like witnessing my first ever Instagram Stories video, it's a hoot to watch me on camera (talk about vulnerable firsts) and you should go check it out. 

This recipe is THE PERFECT post workout smoothie, not to mention, super refreshing for those hot summer days and when you're short on time.

POST-WORKOUT/HEALTH BENEFITS:

  • Protein (protein powder)
  • Fat (coconut and avocado)
  • Fiber (spinach and greens)
  • Electrolytes (coconut water)
  • Antioxidants (blackberries)
  • anti-inflammatory (basil and bee pollen)
  • Fights free radicals (basil and bee pollen)
  • Supports a healthy gut (basil and bee pollen)

BERRY BASIL SMOOTHIE

INGREDIENTS

  • 1 serving protein powder (we suggest collagen protein or your favorite plant-based protein)
  • 6-8 oz. coconut water
  • 1 cup frozen berries 
  • 1 handful spinach or your favorite leafy greens
  • 3-4 fresh basil leaves
  • 1 Tbsp. unsweetened shaved coconut
  • 1 Tbsp. flax seeds
  • ¼ – ½ avocado
  • 1 Tbsp. bee pollen (*optional)
  • ¼ tsp. cardamom (*optional)

INSTRUCTIONS

  1. Combine all ingredients in a high-speed blender, and whir away until smooth.
vitamix

Need a Tip for quick and Easy Smoothie Making?

Place all ingredients of your smoothies (except for the liquid) in a mason jar, ziploc, or airtight container and pop into the freezer. When ready for your perfect post-workout smoothie, open the freezer, toss the contents of the mason jar into the blender along with recommended liquid and blend.

smoothieprep
berrysmoothie

And if you still haven't downloaded the Super Shakes Guide, it's your easy guide to making a perfectly balanced smoothie every single time, no matter what ingredients you have on hand. Snag it here!

If you whip up this delicious smoothie, take a picture and post it on Instagram with the hashtag #barre3anywhere and #rwfeats and let me know what you think!

Savory Nut + Seed Clusters

Running With Forks savory nut and seed clusters

Looking for the perfect snack of nuts and seeds? Found it!

I was asked to style and shoot a recipe for Barre3 (recipe courtesy of Lauren Chandler) and I am now in love! Thank you, Lauren, for creating this delicious snack that's the perfect in-between! It's the perfect midday snack or handful of a treat while making dinner or heading out the door, and it's got just the right amount of sweet and savory.

SAVORY NUT + SEED CLUSTERS

INGREDIENTS:

  • 3 Tbs. mirin or sweet rice wine (or ½ tsp. coconut sugar mixed with 3 Tbs. rice vinegar, dry sherry, sweet Marsala wine, dry white wine)

  • 1 Tbs. tamari or coconut aminos

  • 1/4 cup sesame seeds

  • 2 Tbs. brown mustard seeds

  • 1 cup raw cashews

  • 1 cup raw pepitas

DIRECTIONS:

  1. Place a medium bowl next to the stove. Combine the mirin and tamari in a small bowl and set aside.

  2. Line a baking sheet with parchment paper and set aside.

  3. Add the sesame seeds to a medium-large skillet and toast over medium-low heat, stirring frequently for 3-4 minutes until they start to turn golden brown. Transfer them to a medium bowl.

  4. Add the mustard seeds to the skillet. When they start to turn grey and pop, about 2-3 minutes, transfer them to the bowl with the sesame seeds.

  5. Add the cashews to the skillet. Stir occasionally for 2 - 3 minutes until they start to turn golden brown in spots, then stir in the pepitas. Continue to toast, stirring occasionally, for about 2- 3 minutes, until the pepitas start to pop, turn golden brown, and become fragrant.

  6. Add the mirin and tamari and stir to combine and continue stirring for about 3-4 minutes, until the ingredients start to stick together.

  7. Transfer the pepitas and cashews to the bowl with the seeds and stir to evenly distribute all of the ingredients, then transfer to the baking sheet and spread out in an even layer to let cool.

Head on over to www.blog.barre3.com for even more amazing recipes and wellness tips. You can find a bunch of my creations over there as well!

Your New Healthy Thanksgiving!

Thanksgiving is only ONE WEEK AWAY .. crazy to think how fast this year has been flying by! I've been oogling over all the beautiful recipes out there in the world while working on this year's menu collab with Barre3, the Portland based studio and wellness magazine.

Running With Forks and Barre3 Thanksgiving Classics

The flavors and traditions of this holiday are limitless, heart warming, nostalgic and .. usually, along with your gratitude, you leave you feeling utterly stuffed. Keeping in line with the Barre3 rules of balancing FAT, FIBER and PROTEIN I've created a menu that can help you avoid that feeling, while keep it healthy AND delicious.

If you recall, last year I created the Barre3 DIY Thanksgiving Pies and the Autumn Greens Panzanella Salad and due to them being such a hit on the table last year, we decided to keep them on the spread as a classic along with a few new staples. Mix a few of these new healthy recipes in with your family recipes passed down from generation to generation for a beautiful, timeless and healthy holiday.

Here is how we set our table this year .. perhaps it will ignite and inspire a bit of your holiday menu planning! 

Running With Forks and Barre3 Autumn Greens Panzanella Salad

Autumn Greens Panzanella Salad – The first thing you’ll notice about this nutrient-rich salad is that it’s absolutely stunning, thanks to the colorful pop of pomegranate seeds and sweet potatoes against the dark leafy greens. The next thing you’ll notice? That it’s absolutely delicious.

Running With Forks and Barre3 Roasted Root Mash

Savory Roasted Root Mash – One taste of this savory, creamy blend of parsnips and celery root, and you may never make mashed potatoes again.

Running With Forks and Barre3 Sausage Kale and Pecan Stuffing

Sausage, Kale + Pecan Stuffing – The sausage, kale, leeks, and onions make this stuffing gloriously hearty, while the pecans and dried cherries round it out with just the right amount of sweetness.  

Running With Forks and Barre3 Skillet Cornbread

B3 Skillet Cornbread – Made with stone ground cornmeal, almond flour and coconut milk, this cornbread is both gluten and dairy free. The slight sweetness of the cornmeal is the perfect complement to Thanksgiving’s savory flavors.

Running With Forks and Barre3 Honey-Orange Cranberry Sauce

Honey-Orange Cranberry Sauce – Cranberries, one orange, and honey. That’s all that goes into this simple cranberry sauce, and yet the perfectly tangy flavor makes it one of the highlights of the meal. It needs to chill for at least six hours, so it’s the ideal make-ahead recipe.

Running With Forks and Barre3 DIY Apple Pie
Running With Forks and Barre3 DIY Chocolate Pie
Running With Forks and Barre3 DIY Pumpkin Pie

DIY Pumpkin Pie – In the barre3 spirit of Make It Your Own, this recipe is designed so you can choose your own filling. It’s delicious as a traditional pumpkin pie, but the almond-oat crust works just as well with apples, chocolate—you name it! 

The only frittata recipe you'll ever need

Running With Forks Frittata

One pan, easy and fast, and packed with a bounty of nutrition. Frittatas are my go-to for eggs when I'm entertaining friends and also one of the easiest things for having healthy breakfast on hand in the morning. Make it on a Sunday and have a delicious go-to Monday, Tuesday and Wednesday – unless you have a giant family an big eaters and it might not even make it off the table – so worth it, regardless. These one pan winners are packed with protein and veg and ideal for using up any leftovers you might have in the fridge.

Master the basics and then get creative.  Here are my frittata rules:

  • 1 dozen eggs : 1/2 c dairy
  • well-seasoned 8-10 in cast iron skillet for a dozen eggs or more (less eggs for this size will result in a thin, dry frittata)
  • well cook all ingredients first
  • 350 degrees, 20-30 min

Here I made my favorite spring herb frittata.  We are starting to see more and more nutritious green vegetables which makes me want to put them in everything. And that's what I did here.

SPRING HERB FRITTATA

Prep Time: 10 mins | Total Time: 40 mins | Serves: 6-8 

Ingredients:

  • 12 farm eggs

  • ½ c coconut milk (or heavy cream if ok with dairy)

  • 1-2 Tbsp olive oil

  • 1 medium leek, halved and thinly sliced

  • 1 medium zucchini, halved and thinly sliced

  • 2 cups shiitake mushrooms, thinly sliced

  • 12 stalks asparagus, 1 inch pieces

  • 3-4 Tbsp chopped parsley

  • 2-3 Tbsp dill, chopped

  • 2 Tbsp chives, thinly sliced

  • ¾ c shredded fontina or dairy-free cheese such as daiya

  • Salt and Pepper

 Directions:

  1. Preheat oven to 350 degrees.
  2. Heat a cast iron skillet or deep sauté pan or over medium high heat. Once hot, add leeks and a small pinch of sea salt and sauté until softened. Add mushrooms in a single layer and brown on each side. Once mushrooms are cooked through, add zucchini, asparagus and a small pinch of sea salt to season and cook until just softened. 
  3. Meanwhile, in a large bowl, whisk eggs, milk, parsley, dill and chives. Stir ½ c cheese into egg/herb mixture and season with sea salt and fresh cracked pepper.
  4. Pour egg/herb mixture over sautéed vegetables, shaking pan to distribute (do not stir) and sauté for 5 minutes until edges are just set.  Sprinkle ¼ c shredded cheese over the eggs and place in oven for 20-30 minutes or until beginning to brown on top.
  5. Remove from oven, let cook slightly and top with fresh spring herbs to serve.  

Ain't No Spring Chicken!

Running With Forks Spring Chicken

Hello Spring. Hello Chicken. Hello Beautiful Spring Veg. And Hello YOU.

Whelp, it's been awhile, hasn't it? I've been chugging away over here recovering from the ACL surgery (which is finally going great, btw!), handling a slew of puppy emergencies (ruptured gall bladders are no joke!), organizing surprise trips for people and then turning around and having to cancel, sneaking bits of sun when it pokes its' head out from behind the clouds, and of course, working with my favorite people on changing their lives!!!! 

And in between it all, I've still been cooking, promise.  Here's a recipe I created just for Barre3, and its a good one! 

Easiest and most-perfect roasted chicken you can make - keep it on hand as a staple chicken recipe - and use any spring vegetables you prefer! And of course, you can use this recipe year round and swap out the veg that's in season that time of year!  

Enjoy the longer, sunnier days, my friends!

xx

Roasted Chicken with Braised Spring Vegetables

We love this juicy chicken combined with fresh spring veggies. The fennel, garlic, and lemon not only add loads of flavor, they also fight inflammation and support healthy digestion. Besides being light and totally satisfying, this recipe also makes plenty of leftovers to enjoy the next day.

Prep Time: 15 mins  |  Total Time: 50 mins  |  Serves: 6-8

INGREDIENTS:

  • 8 chicken pieces (thighs, legs and breasts)
  • 1 Tbsp coconut oil
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 6-8 radishes, halved
  • 2 garlic cloves, roughly chopped
  • 1 fennel bulb, trimmed, halved and quartered
  • 1 zucchini, halved lengthwise and chopped
  • 12-15 stalks asparagus, roughly chopped
  • 1 handful green beans, trimmed
  • 1 handful sugar snap peas, diagonally sliced
  • 1 small bunch of spring or green onions, trimmed and halved lengthwise
  • juice of half a lemon

DIRECTIONS:

  1. Preheat oven to 475 degrees.
  2. Season chicken pieces with sea salt and fresh cracked pepper.
  3. Heat oil in a large cast iron skillet or heavy oven-safe sauté pan over medium high heat. Once hot, add chicken pieces to pan, skin side down, and cook for 2 minutes. Reduce heat to medium and continue cooking until golden brown, about 10 minutes. Transfer pan to oven and cook an additional 10 minutes.
  4. Turn chicken over and continue cooking until juices run clear and skin is crisp, about 5 more minutes.
  5. Meanwhile, in a large deep sauté pan over medium-high heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Add radishes cut side down and cook until golden brown on all sides, tossing occasionally. Remove from pan and set aside. Add fennel and garlic and sauté until fragrant and beginning to brown. Add zucchini, asparagus, green beans and snap peas, and cook, tossing occasionally until beginning to brown, about 2-4 minutes. Add green onions, lemon juice and 1/4 c chicken broth and season with sea salt and pepper. Cover and simmer for 2 minutes. Add radishes back in and season again if desired.
  6. Serve chicken with spring vegetables and top with fresh cut herbs.