As the founder of super-successful international fitness clothing brand Lorna Jane Activewear, Lorna Jane Clarkson is the best person to ask for advice on how to eat healthy when you're busy and on the go. In between jetting around the world opening new stores and speaking about active living, she's busy designing clothes (duh!) and spending time with her family. "I believe the key to eating well is to choose fresh and in-season. In saying that, berries are amazing this time of year, so I'm finding myself tossing them into almost every meal possible," says Clarkson. "I'd have to say my favorite healthy, get-in-shape meal for summer would be the Kale, Black Rice, and Raspberry Salad from my book, Nourish: The Fit Woman's Cookbook. It's a regular in my lunch rotation because it's light, satisfying, and packed with flavor and nutrients." Instructions: 1. Rinse 1 cup of black rice; drain. Cook rice in a medium saucepan of boiling filtered water, about 25 minutes or until tender; drain. Rinse under cold water; drain. 2. Meanwhile, preheat oven to 400 degrees. 3. Combine 5 ounces of purple kale (trimmed and chopped coarsely) with 2 tbsp. of cold-pressed extra-virgin coconut oil on an
As the founder of super-successful international fitness clothing brand Lorna Jane Activewear, Lorna Jane Clarkson is the best person to ask for advice on how to eat healthy when you're busy and on the go. In between jetting around the world opening new stores and speaking about active living, she's busy designing clothes (duh!) and spending time with her family. I believe the key to eating well is to choose fresh and in-season. In saying that, berries are amazing this time of year, so I'm finding myself tossing them into almost every meal possible, says Clarkson. I'd have to say my favorite healthy, get-in-shape meal for summer would be the Kale, Black Rice, and Raspberry Salad from my book, Nourish: The Fit Woman's Cookbook. It's a regular in my lunch rotation because it's light, satisfying, and packed with flavor and nutrients. Instructions: 1. Rinse 1 cup of black rice; drain. Cook rice in a medium saucepan of boiling filtered water, about 25 minutes or until tender; drain. Rinse under cold water; drain. 2. Meanwhile, preheat oven to 400 degrees. 3. Combine 5 ounces of purple kale (trimmed and chopped coarsely) with 2 tbsp. of cold-pressed extra-virgin coconut oil on an
Sesame Sriracha Buddha Bowls with Black Rice, Baked Tofu, and
Black Rice, Corn and Cranberries Recipe - NYT Cooking
Sweet Potato Avocado Kale Salad Recipe
Black Rice Salad with Crispy Kale and Caramelized Coconut Recipe
Hearty Sweet Potato, Arugula & Wild Rice Salad with Ginger
Mediterranean Brown Rice Salad
Kale & Black Rice Salad
The Best Wild Rice Salad Recipe (VEGAN) - Foolproof Living
Kale and Wild Rice Salad Recipe
/content/dam/images/food/fullse
Kale Wild Rice Salad - Through The Fibro Fog
Kale and Wild Rice Salad Recipe
Black Rice, Mushroom & Miso Kale Salad Recipe
