Vegetables

Tasty Tuesday: Beet Chips

Ingredients:

         4 medium beets (2 Golden, 2 Red) 

         2 teaspoon extra-virgin olive oil 

         Sea Salt 

Directions:

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.

2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Sprinkle with a small amount of sea salt. 

3. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened and pale in color. Note: Pretty much all of mine needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool. 


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Rewind Wednesday: Sue, Jodi and Broccoli

Last week we saw heavy sled pushes, a 300 pound deadlift and "twinning," make it to the achievements board. We also saw a lot of heart felt comments for our first "Humans of Results Driven," post highlighting Jodi and you guys were digging the Lemon Broccoli recipe.

Check out Coach Mike's recap and get links below to all of last week's awesome content in another installment of Rewind Wednesday!


Watch: Last Week's Achievements


Recipe of the Week: Lemon Broccoli

How can we get more vegetables into our meals? Make them taste delicious!

Here's a simple, 4 ingredient vegetable recipe from Results Driven with a download available! 


Content of the Week: Humans of Results Driven

For a lot of RD members, exercise and being fit can means much more than getting into the jeans they wore in high school.

"In 2015 my husband had two stem cell transplants back-to-back… In watching him do that, I saw him accomplish something that a lot of people can’t recover from. I reflected to myself, "If that were me, could I do that? Am I that physically fit that my body would bounce back and recover like that?'”

Jodi is a strong woman, not because of what she does at RD, but because her attitude and outlook on life help her to handle adversity. She put family first when they needed her. Going through this hard time put things in perspective, and lead her to invest in herself, so she could be strong for them.

Click the picture to check out Jodi’s story. This is “Humans of Results Driven.”


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Tasty Tuesday: Cauliflower Fried Rice

Cauliflower Fried Rice_Fotor.jpg

Ingredients:

1 Bag cauliflower crumbles (or 1 head cauliflower crumbled)

2 Eggs, Beaten

1 cup frozen mixed vegetables (peas/carrots blend)

2 Scallions, thinly sliced

1 Clove garlic, finely minced

1/2 tablespoon fresh ginger

2 tablespoons sesame oil

2 tablespoons low sodium soy sauce

1-2 tablespoons sweet chili sauce

Sesame seeds for garnish

Black pepper, to taste

Directions:

  1. Heat 1 tablespoon sesame oil in a wok or large nonstick skillet over high heat. Add cauliflower, green onions, and frozen mixed vegetables then stir fry until cauliflower is just beginning to turn tender, about 4 minutes.
  2. Push vegetable mixture to the sides of the pan creating an opening in the center. Add garlic and ginger, then continue to stir fry until garlic is fragrant, another minute or so.
  3. Mix remaining 1 tablespoon sesame oil, soy sauce, and sweet chili sauce together in a small bowl.
  4. Add the eggs to the open center of the pan and scramble. Season with pepper and then drizzle with soy sauce mixture and toss to combine. Serve hot with sesame seeds for garnish.

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