Homemade Pho, Pho You

I created this aromatic, immune-boosting comfort food for Barre3 as their go-to tonic for cold and flu season. Let the flavorful broth warm you from the inside out and kickstart the robust health benefits of a broth-based meal as colder days grow near. With antimicrobial shiitake mushrooms and cure-all garlic, this Vietnamese-inspired dish can also detoxify the blood while ginger and jalapeños enhance your circulation (and excite your tastebuds!).

INGREDIENTS

1- 8oz package  brown rice stir fry noodles

3-4 cups  cooked shredded chicken

10 cups bone broth  (or premade pho broth, found in organic soup aisles, or stock of choice)

1 ½ Tbsp  garlic paste or minced garlic

1 ½ Tbsp grated ginger

2 Tbsp  tamari

1 Tbsp  fish sauce

2  baby bok choy, halved lengthwise

1 ½ cups  shiitake mushrooms

1 ½ cups  bean sprouts

1 large handful  of fresh basil

OPTIONAL TOPPINGS 

 1 jalapeno, thinly sliced

 lime wedges

 ½ a white onion, shaved

 red pepper flakes

 handful of finely chopped cilantro

 3 green onions, thinly sliced

INSTRUCTIONS

1. Cook rice noodles according to package directions. Drain and divide among four bowls along with shredded chicken.

2. Using same large pot, combine broth, garlic paste, grated ginger, and tamari over medium high heat until flavors meld and broth is heated through (about ten minutes). Season to taste. In last five minutes, add bok choy and shiitake mushrooms.

3. Divide bok choy and mushrooms among bowls with rice noodles and chicken and top with broth, bean sprouts, basil, and any additional desired toppings.

Summer Post-Workout Recipe: Blackberry Basil Smoothie

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.

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.

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!

Smoked Trout, Arugula and Treviso Salad

If you haven't used treviso, raddichio or endive before, say hello to this family of bitter chicory greens. Distinctively complex with a slightly bitter and earthy flavor, they can be served raw or cooked, and have sturdy leaves that hold up to heat. Which reminds me of an incredible lunch we had in a small village on the border of Lazio and Tuscany on our Italy trip this past fall. Seared Steak with a delicately grilled balsamic raddichio and pecorino. Simple, yet so perfect.

This recipe is not that one, but was first inspired by this gorgeous photo and second by a dish we had last week at our favorite weeknight date spot in our neighborhood. Simple, yet perfect. Give it a try and let me know what you think.

SMOKED TROUT, ARUGULA AND TREVISO SALAD

SERVES: 4-6

INGREDIENTS:

• 3 c wild arugula

• 1 small head treviso, thinly sliced

• 1 blood orange, *sectioned and roughly chopped

• 1-2 fillets of smoked trout, roughly torn

• 3 Tbsp toasted pistachios, roughly chopped

• 4 teaspoons unpasteurized apple cider vinegar

• 1/4 cup olive oil

• 1/4 teaspoon sea salt

• Freshly cracked black pepper

• pecorino, freshly shaved

DIRECTIONS:

1. Make dressing: In a small bowl, whisk together apple cider vinegar, olive oil, sea salt and pepper.

2. Place arugula, treviso, blood orange, trout and pistachios in a large bowl. Drizzle small amount of dressing (or your own desired amount) around edges of bowl to avoid pouring directly on the greens and gently toss. Season lightly with a pinch of maldon salt, fresh cracked pepper and shaved pecorino.

*HOW TO SECTION AN ORANGE:

1. Cut off the top and bottom so that the orange flesh is visible.

2. Now cut from top to bottom curving the knife to the shape of the orange. Repeat all the way around until all you have left is a bright orange, fleshy ball.

3. Next, cut in between the white sections, placing your knife as close to the white membrane as possible, and slicing delicately to the core. If you follow the membrane, you’ll see that you’re cutting out wedges. Voila!

Photography by www.ful-filled.com  |  Recipe Development by Running With Forks

Summer Vegetable Nori Rolls with Ginger Tahini Dipping Sauce

Seattle is H.O.T. right now. Like, beyond hot. And the air is filled with smoke, sadly (BC fires galore). And we have zero air conditioning, along with 90% of Seattleites.

And in the midst of all the heat and haze and efforts to avoid turning the stove on, these green snappy beauties come to mind. 

Clean, crunchy and packed with nutrients, these nori rolls are the peeeerrrrrfect afternoon snack on a hot summer day and make for a great appy for your next backyard BBQ. This veg combo is my favorite (and not just because they're so pretty...but they SO are, right?). Use whatever crunchy veg you have on hand and mix it up for a nutritional twist. 

The possibilities are endless and they're always a hit at summer dinner parties.

SUMMER VEGETABLE NORI ROLLS WITH GINGER TAHINI DIPPING SAUCE

Serves: 6-8 (makes roughly 12 rolls) | Prep time: 15 minutes | Total time: 25 minutes 

Ingredients:

• 1/2 c tahini

• 1 Tbsp maple syrup or coconut nectar

• 2 tsp tamari

• juice of 1 lemon

• 1 tsp minced ginger

• 1/8 c water

• 1 large bunch swiss chard or collard greens

• 3-4 carrots, julienned

• 3-4 golden beets, julienned

• 8 asparagus spears, blanched and thinly sliced

• 1 large handful of sunflower sprouts (or whichever sprouts look fresh and seasonal from your market)

• 6-8 nori sheets, halved width-wise

• 1 small bunch of basil

• 1 small bunch of purple basil

• 1/2 Tbsp toasted sesame seeds

• 1/2 Tbsp black sesame seeds

• 2 green onions, thinly sliced

Directions:

1. Dipping sauce: In a small bowl, whisk tahini, maple syrup, tamari, lemon juice, ginger and 1 Tbsp water. Add more water until desired consistency. Set aside.

2. Prep green leaves for rolling by cutting alongside the vein/stem (save stem for later use in another recipe or feed to dog - my pup loves kale stems!). Each whole leaf should yield 2 leaves for rolling.

3. Setting your mis en place: Prep your vegetables and arrange your ingredients in order for making the rolls: Julienne carrots and golden beets, blanch and thinly slice asparagus, thinly slice green onions, set out sunflower sprouts, whole purple basil and whole green basil (use all Italian basil if you cannot find purple), black and toasted sesame seeds, halved nori sheets, halved green leaves.

4. Rolling: Place a green leaf vertically down on your workspace and place a nori sheet shiny side down, on top of the leaf. At the edge closest to you, arrange a thin line of carrots, golden beets, asparagus, sunflower sprouts, whole green and purple basil, black and toasted sesame seeds, thinly sliced green onions and a drizzle of the dipping sauce. Roll tightly, using fingers to hold in place and lay seam side down. Continue for remaining ingredients. Serve with extra sauce for dipping.