Beets for Breakfast!
March 6, 2017

Beets for breakfast? Yes, you read that correctly! Our recipe series for National Nutrition Month continues with this easy-to-make breakfast parfait! Crunchy Rhythm Superfoods Beet Chips, granola, yogurt and fresh fruit are layered to perfection for a healthy breakfast that can be enjoyed at home or on-the-go!

Beets for Breakfast Parfait

by Gretchen

INGREDIENTS

  • Plain whole milk yogurt
  • Honey, vanilla extract, cinnamon
  • Fresh fruit
  • Your choice of granola
  • Rhythm Superfoods Beet Chips, Cinnamon & Coconut Sugar or Naked

DIRECTIONS
Gently apply dollop of plain yogurt to dog snout (it’s very important you don’t skip this step!)

In a small bowl, mix together the rest of the yogurt with honey, vanilla, and cinnamon to taste.  You can omit a step here by using pre-flavored yogurt or just going plain.  The key is to not over-sweeten.

Layer as follows – yogurt, crushed beet chips, yogurt, granola, crushed beet chips, fruit, crushed beet chips, yogurt.

Garnish with granola, fruit, and (uncrushed) beet chips.

 

Thanks again Gretchen for this yummy recipe!

Rhythm Superfoods Noodle-less Lasagna
March 3, 2017

Here at Rhythm Superfoods, we believe a positive mind, eating right, and staying active are the keys to health and happiness. That’s why we’re excited to celebrate National Nutrition Month by sharing some of our favorite healthy recipes! Our team members decided to get creative in the kitchen and create original recipes using their favorite Rhythm Superfoods snacks! First up is a noodle-less lasagna featuring Rhythm Superfoods Garlic & Onion Roasted Kale and zucchini.

 

Rhythm Superfoods Roasted Garlic & Onion Roasted Kale and Zucchini Noodle-less Lasagna

by Elizabeth

INGREDIENTS

  • 2 lb. (approx. 6) green or yellow zucchini
  • 1 lb. ground beef
  • 3 c. (24 oz.) jar thick spaghetti sauce
  • 2 c. (15 oz. container) ricotta
  • 3 c. (12 oz.) shredded mozzarella
  • 1/2 c. grated Parmesan cheese
  • 2 eggs
  • 1/4 c. chopped parsley
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • .75 oz container Rhythm Superfoods Roasted Garlic & Onion Roasted Kale

DIRECTIONS

Heat oven to 350 F

Slice zucchini lengthwise into 1/8” thick slices.  Sprinkle with salt and let sit for 10 minutes to draw out excess water. Dab with towel to remove drawn out water.

Brown beef in 3 quart saucepan; drain.  Add sauce; simmer about 10 minutes.

In bowl, stir together ricotta, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.

Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer slices of zucchini over sauce; place a layer of roasted kale over zucchini; cover with about 1 cup sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of zucchini, kale, sauce, and cheese filling. Top with layer of zucchini, kale, remaining sauce, and remaining mozzarella.

Cover with aluminum foil and bake for 45 minutes. Remove foil; bake about 15 minutes longer. Allow to stand 10 minutes before serving.  10 to 12 servings.

Thanks again Elizabeth for sharing this delicious recipe! You can keep up with all of Elizabeth’s adventures on her website or follow her on Instagram @bentoboxphotosatx!

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