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Cooking With Kendra! Mexican Rice Bowl With Beef

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Today we continue our "Cooking With!" series with a registered dietitian! Kendra, who is also one of our barre instructors is sharing her recipe for her Mexican Rice Bowl With Beef, a delicious dish that is healthily proportioned and packed full of nutrients! This recipe makes a large portion, and is great for preparing ahead of time for quick-to-assemble lunches and dinners. 




yield: 6-8 SERVINGS

1 lb extra lean ground beef (can sub ground turkey or veggie ground round if preferred)

1 red bell pepper, chopped

1 onion, chopped

2 tbsp chili powder

1 tbsp cumin

1 tsp  onion powder

1 tsp garlic powder

1 can black beans (rinsed and drained)

1 cup salsa


For the rice bowls:

2 cups cooked brown rice

sliced avocado (optional)

shredded lettuce optional

chopped tomato

plain Greek yogurt (0% or other)

hot sauce (optional)

extra salsa



1. Add your extra-lean ground beef to your pan, and break up into small bits to cook evenly. You can remove extra fat in your pan with a spoon.

2. As your beef is browning, add your bell pepper, onion and spices. Continue to cook for about 5-7 minutes until veggies are softened and the beef is cooked through.

3. Add black beans and salsa to your pan, and gently stir to combine. Turn off heat.

4. Build your rice bowls by adding a bit of brown rice to your bowl, and then then top with beef and black bean mixture. Add toppings of your choice such as avocado, Greek yogurt, shredded lettuce, chopped tomato, and/or hot sauce.







Stay tuned for an upcoming post where Kendra will be sharing her registered dietitian tips for healthy meals! And for more more delicious and nutritious recipes, click below!

Tess's Raw Pad Thai 

Charlotte's Super Green Smoothie Bowl

Erika's Watermelon Salad 

Erin's Easy Lentil Quesadillas


Cooking With Erin! Easy Lentil Quesadillas



Today we continue our Cooking With! series with Erin's delicious and filling lentil quesadillas. These are super high in protein and iron, which will give you lots of energy later on to tackle those cardio bursts in class!




For the sauce:

1 28 oz. can of diced tomatoes

1/2 a yellow onion

1/2 cup of carrots

1/2 cup of yellow pepper

2 cloves of garlic, chopped

1 1/2 tsp cumin

2 tsp chilli powder

1 tsp salt

1 tbsp oil

For the quesadilla:

1 cup uncooked lentils, rinsed

1 cup uncooked quinoa (or brown rice)

2 1/2 cups vegetable broth

8 (or more) flour tortillas

3-4 cups shredded cheddar cheese or mozarella

a few tbsp of butter (optional)



1. Sauce: Blend all the ingredients together in a blender or food processor until mostly smooth.

2. Filling: Place the quinoa (or rice), lentils, sauce and broth in a slow cooker. Cover and cook on high for 4-6 hours or low for 6-7 hours until soft. OR. like Erin did here, cook in a big pot on the stove, on medium heat, for about 40 minutes.

3. Assemble: Heat a skillet over medium high heat. Layer the following: tortilla, 1/4 cup of cheese, 1/2 cup filling, 1/4 cup of cheese, tortilla. Spread the outsides of the tortillas with butter and fry on each side for 3-5 minutes until golden brown. Remove from heat and let stand for a few minutes. Cut and serve with your choice of topping. (Erin likes sour cream.)













 This recipe is baby approved!

For Tess's Raw Pad Thai recipe, click here.

For Charlotte's Super Green Smoothie Bowl, click here.

And for Erika's Watermelon Salad click here.


Cooking With Erika! A Flavorful Watermelon Salad


Looking for a cool and savory summer appetizer that will satisfy all of your taste buds? Well look no further! Today we're continuing our "Cooking With!" series with Erika's Flavorful Watermelon Salad!


You will need fresh mint for this recipe. Erika got it from her very own garden but you can get it at the grocery store as well.



- 1 small, seedless watermelon
- A small container of feta cheese, or goats milk feta
- 3-4 sprigs of fresh mint
- 1/2 cup of balsamic vinegar glaze OR you can make balsamic vinaigrette by combining 1/4 cup olive oil and 1/4 cup balsamic vinegar and whisking together
- Salt and pepper to taste 


1. Chop up the watermelon into cubes and place in bowl
2. Chop up the feta cheese into cubes and add to bowl
3. Rinse and clean the mint leaves
4. With scissors or a knife, cut up the mint leaves, add to the rest of the ingredients
5. Sprinkle with salt and pepper
6. Pour the balsamic glaze on top
7.  Mix well

***Feel free to add more salt and pepper and/or more balsamic glaze, to your liking.










If you're wondering if it tastes as good as it looks IT DOES!!

For Tess's Raw Pad Thai recipe, click here.

For Charlotte's Super Green Smoothie Bowl, click here.




Cooking With Charlotte! Super Green Smoothie Bowl (Vegan)


We are continuing our "Cooking With!" series with Charlotte's delicious, nutritious, super healthy, super easy, SUPER Green Smoothie Bowl! This recipe is perfect for breakfast or even a little pick-me-up/fill-me-up snack post barre class!






- 2 handfuls of spinach
- 1/2 banana
- 1/2 cup frozen mangos
- 1 scoop of greens superfood powder (their are many different types and brands, sold in the health food sections of grocery stores)
- 1/2 cup coconut water w/ pineapple 
- OPTIONAL: 1 tbsp chia seeds
- 2-5 ice cubes if you'd like to thicken the base


- 1 handful of blueberries
- 1 handful of grapes
- 2 sliced strawberries
- 1/2 cup of granola
- 1/2 banana 


1. Blend the smoothie base ingredients in a blender
2. Pour into a bowl
3. Sprinkle the rest of the ingredients on top 






Cooking With Tess! Raw Pad Thai (Vegan and GF)

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At Barre Body Studio we believe in living a healthy, balanced lifestyle. Along with exercising, drinking lots of water and getting enough sleep, eating well is vital to your well-being. So all summer long we'll be sharing our BBS Instructors' favourite, nutritious recipes in a blog series called 'Cooking With!' Today we're sharing Tess's delicious, gluten-free and vegan raw pad thai, perfect for the sizzling hot weather when you don't want to heat up your house while cooking! Scroll down for the recipe!

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1 zucchini, spiralized or julienned
2 carrots, julienned
1/4 of a head of purple lettuce, chopped into thin slices
1 red pepper, julienned
4 green onions, chopped
150 grams of rice noodles
1/2 cup of frozen edamame beans
1/2 cup of raw, unsalted cashews (optional)

For the sauce:

1/4 cup of peanut butter
1 1/2 limes, juiced
2 tbsp. soya sauce (can sub sesame oil if you have a soy allergy)
1 tbsp. chili garlic sauce
1 tbsp. agave syrup
2 tbsp. water
2 cloves chopped garlic
1" x 2" chunk of ginger, grated


1. Toast the cashews at 350F for 6 minutes or until golden. Chop them up.
2. Thaw the edamame beans.
3. Boil the rice noodles for 5 mins, drain them.
4. Combine the vegetables and rice noodles.
5. Add the sauce.
6. Garnish with cashew nuts and green onions.

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Voila! Enjoy!