Cocktails Even a Caveman Can Concoct!

Nor-Cal Margarita (A Robb Wolf original)
1-2 ounces of tequila (something better than bottom shelf)
Juice and pulp of 1/2 lime (squeeze it like the modern caveman or cavewoman that you are and use a fork to rake out the pulp)
Top off with club soda to taste

Gin Rickey
2 ounces of gin
Juice of 1 lime
Top off with club soda
Lime wedge for garnish

Rum and Coconut Water
1-2 ounces of Rum (Light or Dark, but not Spiced)
Juice of a lime wedge
Top off with coconut water (regular or any flavored coconut water you prefer)

Vodka and Club Soda
1-2 ounces of vodka
Top off with club soda

Paleo Screwdriver
1-2 ounces of vodka
Squeeze the juice from one orange in your bare hand and grunt to make this drink a little more manly.

From the Scrawny WOD blog. Enjoy responsibly!

Healthier Spinach Dip

A lighter option for an appetizer favorite...

1 cup plain yogurt (low fat)
8 ounces cream cheese (low fat), softened
1 Tablespoon onion flakes
1/2 teaspoon dried celery flakes
1/2 teaspoon dried thyme
1 teaspoon dried parsley
2 cloves garlic, pressed
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1 package frozen chopped spinach, thawed and squeezed dry
Combine yogurt and cream cheese in food processor or stir until smooth in a mixing bowl. Stir in onion, celery flakes, thyme, parsley, garlic, and pepper. Transfer to mixing bowl. Stir in spinach. Chill for several hours before serving. Serve with vegetable dippers and whole grain crackers.

This recipe was found here: http://goodcheapeats.com/2010/11/healthier-spinach-dip-healthy-holiday-appetizers/

Low-Fat Holiday Eggnog

Want to serve something festive that won't have you looking as pudgy as Santa in the New Year? P90X nutritionist Carrie Wiatt's twist on this holiday favorite has a great carb-protein-fat ratio that'll help you stay healthier for the holidays.

• 4 cups skim milk
• 1-1/2 cups evaporated skim milk
• 4 eggs
• 1/2 cup sugar
• 1 tsp. vanilla extract
• Ground nutmeg (to taste)

Chill 3/4 cup of the evaporated milk in the freezer for 30 minutes (to make it easier to whip). In a saucepan over medium heat, whisk together skim milk, remaining 3/4 cup evaporated milk, eggs, and sugar. Rinse whisk in hot water to ensure that no bacteria from the egg remain. Using a wooden spoon, stir mixture on stove constantly for 10 minutes until slightly thickened. (Do NOT boil.) Remove pan from heat; transfer mixture to a large bowl and let cool for several minutes. Place chilled evaporated milk and vanilla in a small bowl and whisk together until slightly thickened. (If you prefer, you can substitute 1/2 cup of rum or brandy for vanilla.) Add contents of this bowl to egg mixture and whisk for a few more minutes, until frothy. Refrigerate for 4 to 24 hours. If eggs begin to coagulate, strain mixture to remove solids. Top with ground nutmeg before serving. Makes 12 servings.

Preparation Time: 20 minutes (mixing), 30 minutes (prechilling), 4 hours to 24 hours (chilling)

Calories 73, Protein 6g, Carbs 7g,  Fat 2g, Saturated Fat 1g

For more recipes like this, go to Beach Body

Garlic Chicken Butternut Squash Lasagna

Calling all Cave Boys and Girls!...This is a great one from Julie Bauer on the Foodee Project's site! Enjoy!

 

What you need:

• 1 large butternut squash
• 1 head garlic clove, roasted
• 1/2 yellow onion, diced
• 1/2 lb chicken, diced
• 3 tablespoons extra virgin olive oil
• 1/4 cup canned coconut milk
• 1/8 cup tomato sauce
• 1 teaspoon basil (fresh or dried)
• 1 teaspoon parsley (fresh or dried)
• salt and pepper, to taste

What you do:

1. Preheat oven to 400 degrees.
2. Cut the end off the bulb of garlic to reveal the cloves inside. Wrap in aluminum foil and throw in the oven for 20-25 minutes.
3. While the garlic is roasting, you'll need to cut your butternut squash. Use a sharp knife ya dummy.You can do this a couple different ways but remember, you are trying to get the long squash into "lasagna type strips".
4. What I did (Megan and Brandon at Health-Bent taught me this): Cut the end off the squash, then use a peeler to take off the skin. Then cut the squash into 1/4s lengthwise. Remove seeds and strings. Then you can do 1 of 2 things: either use a knife to slice the butternut squash into strips or use a mandoline to slice the butternut squash into thinner strips (that's what I did).
5. Set aside and begin to make your chicken and sauce.
6. Add olive oil to a skillet over medium-high heat. Add your diced onion to begin to cook. After about 3 minutes of coating your onions and bringing out their flavor, add your diced chicken along with a bit of salt. Let the chicken cook under low heat while you make your sauce.
7. Your head of garlic should be roasted by now, so pull it out of the oven and remove the roasted cloves and put directly into your food processor. You can you a fork to pull them out of just squeeze the b*tch. Up to you.
8. Add olive oil to your food processor along with the roasted garlic and turn your food processor on. Prepare yourself for your kitchen to smell like heaven. Sh*t, I love garlic. Once the garlic cloves have become a paste, add your coconut milk and tomato sauce along with basil and parsley. Pulse until saucy. Taste and add salt and pepper to your liking.
9. When the chicken is ALMOST done cooking (yes, it can still have a little pink to it), remove from heat.
10. Now for the lasagna stacking. Pull out a 8x8 or 9x9 glass baking dish, coat the bottom of the dish with a bit of sauce, then add a layer of butternut squash strips, a layer of chicken, and a layer of sauce. Repeat until you are all out of chicken and butternut squash. The last layer should be butternut squash and topped off with sauce.
11. Bake, uncovered, for around 40-45 minutes. The squash should be tender BUT do not cut into it until it has set for a while. I gave mine about an hour. I know, I know, it sucks ass. But it will be a difference and will actually be like lasagna instead of a throw together. Got it? Cool.

Everyone likes sauce.

Everyone likes layers.

For more great recipes like these, check out the Foodee Project at http://www.thefoodee.com/

Ropa Vieja

Ingredients

• 1 ½ lbs flank steak, cut into 1/3′s
• 1 14.5 oz can fire roasted tomatoes
• 2 c  stock (any kind - lower sodium preferred)
• 2 handfuls of green, pimento stuffed, olives
• 2 yellow onions, sliced in ½ moons and then into strips
• 3 red peppers, sliced in ½, then sliced into strips
• 2 T olive juice
• 1 T cumin
• 1 t garlic powder
• hot sauce, to taste
• pepper, to taste

Method

Dump all the ingredients into a medium sized soup/casserole pot (anything you have w/ high sides that will fit a lid). Place the stove heat on medium, cover with the lid and let simmer for 1 hour. Remove the lid and simmer for another hour. You’re looking for beef that’s easily shredded. Take out the beef pieces and place onto a cutting board. Use two forks (one to hold the meat in place and the other to shred) to pull, (against the grain of  the meat) it into nice, thin shreds. Put the shredded beef back into the pot. Stir it around and serve. Traditionally, this Cuban dish is served with rice.

You can use your crockpot for this...I do!

Recipe from Health-Bent

Chunky Vegetable Chili

 

• 2 medium sweet potatoes, cubed
• 1/2 cup onion, peeled and chopped
• 1/2 cup yellow bell pepper, seeded, cored, and chopped
• 1 Tbsp. chile powder
• 1 tsp. ground cumin
• 1 28-oz. can tomatoes (with juice)
• 1 15-oz. can chickpeas, rinsed and drained
• 1 15-oz. can black beans, rinsed and drained
• 1 8-oz. can tomato sauce
• 1 cup cubed zucchini, cubed
• 6 Tbsp. sour cream (optional)

Place first nine ingredients (including juice from tomatoes) in a Dutch oven over medium-high heat, breaking up tomatoes with spoon, then stirring frequently until mixture comes to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes, stirring occasionally. Add zucchini, replace cover, and simmer another 10 minutes, stirring occasionally, or until zucchini and sweet potatoes are tender. Ladle into bowls and top each serving with 1 tablespoon of sour cream (if desired). Serves 6.

More recipes like these at beachbody.com!

Papaya and Avocado Salad

From EatingWell:  April/May 2006

Crunchy jicama and walnuts pair with creamy papaya and avocado for an unusual salad.

4 servings, about 2/3 cup each | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1 medium papaya, diced
• 1 medium avocado, diced
• 3/4 cup diced jicama
• 2 tablespoons chopped toasted walnuts
• 2 tablespoons low-fat raspberry vinaigrette

 

 

Preparation

1. Toss papaya, avocado, jicama, walnuts and raspberry vinaigrette in a medium bowl.

Nutrition

Per serving : 116 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 2 g Protein; 5 g Fiber; 23 mg Sodium; 325 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable, 1 1/2 fat

Powerful Post-Run Smoothie

If you don’t have a magic bullet, you can put the ingredients together in a 2-cup (500ml/20 oz) container before throwing them in your blender.

Into the cup

-one large handful of fresh spinach (raw), squish to bottom of cup
-2 tbsp plain yogurt
-1/2 tsp cinnamon
-1 tsp matcha green tea powder
-1 tsp freshly grated ginger
-1/2 ripe banana
Fill the rest of the cup with frozen blueberries (or frozen berry of your choice)
Add as much chilled green tea as the cup will allow

Blend & enjoy...

To kick it up a notch, or for a more substantial meal, add 2 tbsp of granola and 1/2 tbsp hemp hearts. Enjoy this variation with a spoon.

Like this one? Check out more on Lululemon's website...community blog! (And maybe go shopping while you're at it!)

Spicy Scallop Salad

Serves 4

Ingredients

• 2 tsp cayenne pepper;
• 2 tsp freshly ground black pepper;
• 1 tsp sea salt;
• 1 lb small sea or bay scallops;
• 3 tbsp lemon juice (about 1.5 lemons);
• 1 tbsp mayonnaise, optional;
• Pinch of cayenne pepper;
• 1 tsp Dijon;
• 1 clove garlic, minced;
• 1/2 cup olive oil;
• 2 big handfuls of mixed greens;
• 1 red bell pepper, seeded and cut into strips;
• 1 avocado, cubed;
• Sea salt and freshly ground black pepper to taste;
• 3 tbsp olive oil or other cooking fat;

Preparation

1. Get your chopping done first and save the scallops for last to ensure they are still warm upon serving.
2. Combine mixed greens, peppers and avocado in a large bowl and set aside.
3. In a small bowl, prepare the vinaigrette by whisking together the lemon juice, mayonnaise, mustard, cayenne and salt and pepper to taste. Once combined, slowly mix in the olive oil.
4. In a bowl large enough to hold the scallops, mix the cayenne, salt and pepper.
5. Rinse the scallops and lightly pat dry.
6. Add the scallops to the mixture prepared in step 4 and ensure that they are evenly coated.
7. Over medium heat, heat a skillet and melt the cooking fat in preparation for searing the scallops. Your skillet must be hot prior to adding the scallops; however, do not allow the cooking fat to burn.
8. Place the scallops in the pan and cook for about two minutes per side, until they are opaque white and just cooked through.
9. Add the scallops to the bowl of mixed greens and veggies, and add the dressing over top. Serve while the scallops are still warm.

There you have it! A quick and easy salad that will help limit your time in the kitchen and keep you under the sun longer.

More recipes like this at Paleo Diet Lifestyle!

Summer Treat!...Paleo Ice Cream

A perfect fix for the ice cream craving. 

Ingredients

1 can coconut milk

1/4 C coconut sap (or raw honey)

Any other ice cream ingredients you want (cocoa powder to taste, spices, frozen fruit, nuts, vanilla extract, etc.)

Instructions

You need an ice cream maker for this.

1.Blend all ingredients.

2.Place in the ice cream maker and wait about 25 minutes.

3. Enjoy!

Grilled Fish Tacos

From EatingWell:  May/June 2010
Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill it instead. Make sure the fillets are no more than 1/2 to 3/4 inch thick so they cook quickly. Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. The solution is to invest in a grill basket that easily holds 4 to 6 fish fillets and secures the fish in the basket for easy flipping. If you don’t have a grilling basket, make sure the grill is hot and well oiled before adding the fish.
6 servings, 2 tacos each | Active Time: 30 minutes | Total Time: 50 minutes

Ingredients

Adobo-Rubbed Fish

• 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note)
• 2 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 pounds mahi-mahi or Pacific halibut (see Note), 1/2-3/4 inch thick, skinned and cut into 4 portions

Coleslaw

• 1/4 cup reduced-fat sour cream
• 1/4 cup low-fat mayonnaise
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 3 cups finely shredded red or green cabbage
• 12 corn tortillas, warmed (see Tip)

Preparation

1. To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
2. To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
3. Preheat grill to medium-high.
4. Oil the grill rack (see Tip) or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
5. Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.

Nutrition

Per serving : 319 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 110 mg Cholesterol; 29 g Carbohydrates; 31 g Protein; 5 g Fiber; 702 mg Sodium; 824 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 2 starch, 4 lean meat, 1 1/2 fat

Tips & Notes

• Make Ahead Tip: Prepare coleslaw (Step 2) up to 4 hours ahead.

• Notes: Mahi-mahi (also called dorado) from the U.S. Atlantic and halibut from the Pacific are both sustainably fished and considered best choices for the environment. For more information, go to seafoodwatch.org.
• Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chiles has more flavor than American-style blends. Look for whole dried chiles in the produce section of large supermarkets and New Mexico or ancho chili powder in the specialty-spice section of large supermarkets or online at penzeys.com.
• Tips: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
• 2 ways to warm corn tortillas: 1. Microwave: Wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. 2. Oven: Wrap stacks of 6 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.

Tomato-&-Olive-Stuffed Portobello Caps

Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal.

4 servings | Active Time: 35 minutes | Total Time: 40 minutes

Ingredients

• 2/3 cup chopped plum tomatoes
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped Kalamata olives
• 1 teaspoon minced garlic
• 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
• 1/8 teaspoon freshly ground pepper
• 4 portobello mushroom caps, 5 inches wide
• 2 tablespoons lemon juice
• 2 teaspoons reduced-sodium soy sauce

Preparation

1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
2. Preheat grill to medium.
3. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
4. Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

Nutrition

Per serving : 122 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 9 mg Cholesterol; 8 g Carbohydrates; 7 g Protein; 2 g Fiber; 338 mg Sodium; 431 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 high-fat meat

Tips & Notes

• To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Find more recipes like this at Eating Well! Enjoy!

Son of Grok Zesty Barbecue Zauce - Paleo Friendly

Ingredients:
- 1 6oz can tomato paste
- 1 to 1.5 cups of beef stock (go for low-salt!)
- 3 Cloves Garlic
- .5 of an onion
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 1 teaspoon sea salt
- 2 tablespoons chili powder

Directions:
1. Dice your onions and garlic as fine as possible. You want your BBQ sauce a little chunky but the more fine you dice these, the better the flavor will spread through the entire sauce.
2. Combine all ingredients in a sauce pan. Whether you use 1 cup or 1.5 cups of beef stock will depend on how thick you want your sauce.
3. Bring sauce to heat on stove with a low setting.
4. Cover and simmer. Stir frequently and taste regularly. The longer you simmer, the more consistent your flavor will be. I simmered for 20-30 minutes.
5. Enjoy!

Extra can be stored in refrigerator.

All you Paleo Peeps, check out Son of Grok for more caveman-friendly recipes!

Fire-Seared Antipasto Salad

Trying to impress some Summer guests? Give this one a try...

YIELD: 4 servings (serving size: about 4 ounces eggplant, 1 tomato half, 2 bell pepper halves, 1/2 zucchini, 1/4 onion, 1 ounce prosciutto, 1/4 ounce capocollo, 1/2 ounce mozzarella, 1 1/2 teaspoons basil, 1/2 teaspoon capers, 1 1/2 olives, and 1 tablespoon marinade)
COURSE: Appetizers

Ingredients

• Dressing:
• 6 tablespoons fresh lemon juice
• 3 tablespoons balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 2 garlic cloves, minced
• Vegetables:
• 3 plum tomatoes, halved
• 2 red bell peppers, quartered and seeded
• 2 yellow bell peppers, quartered and seeded
• 2 zucchini, cut lengthwise into 1/2-inch-thick slices
• 1 red onion, cut into 1/2-inch-thick slices
• 1 (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
• Cooking spray
• Garnishes:
• 4 ounces prosciutto, thinly sliced
• 1 ounce capocollo, thinly sliced
• 2 ounces fresh mozzarella cheese, thinly sliced
• 2 tablespoons chopped fresh basil
• 2 teaspoons capers
• 6 green olives, sliced
• 1/8 teaspoon kosher salt

Preparation

1. Prepare grill to medium-high heat.
2. To prepare dressing, combine first 5 ingredients in a bowl, stirring with a whisk.
3. To prepare vegetables, brush 1/4 cup dressing evenly over tomatoes, peppers, zucchini, onion, and eggplant. Place vegetables on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly charred. Arrange vegetables on platter; brush with remaining dressing. Arrange prosciutto, capocollo, and cheese on platter. Sprinkle platter with basil, capers, olives, and 1/8 teaspoon salt.

Wine note: Easy-going tannins make northern Italy's Valpolicella the go-to red wine for cured meats. Without the use of oak, Tenuta Sant'Antonio Nanfré Valpolicella 2007 ($13) lets its fruit flavors shine. The cherry flavors and earthy notes meld beautifully with the charred vegetables. —Jeffery Lindenmuth

Nutritional Information

---

• Amount per serving
• Calories: 291
• Fat: 13.2g
• Saturated fat: 4.6g
• Monounsaturated fat: 5.5g
• Polyunsaturated fat: 1.6g
• Protein: 15.6g
• Carbohydrate: 32g
• Fiber: 10.1g
• Cholesterol: 36.2mg
• Iron: 2.3mg
• Sodium: 986mg
• Calcium: 147mg

Loving the Summer suggestions from Cooking Light!

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

YIELD: 4 servings
COURSE: Salads

Ingredients

• 1 tablespoon grated lemon rind
• 5 tablespoons fresh lemon juice, divided
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup thinly sliced basil leaves
• 1/4 cup chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 1 pound lump crabmeat, shell pieces removed
• 8 (1/4-inch-thick) slices ripe beefsteak tomato
• 2 cups cherry tomatoes, halved

Preparation

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Nutritional Information

---

• Amount per serving
• Calories: 242
• Calories from fat: 21%
• Fat: 5.6g
• Saturated fat: 0.6g
• Monounsaturated fat: 2.7g
• Polyunsaturated fat: 0.7g
• Protein: 30g
• Carbohydrate: 17.7g
• Fiber: 3.6g

Like this one? Try other recipes at Cooking Light!

Grilled Flank Steak with Tomato, Red Onions and Balsamic

Servings: 6-8 • Serving Size: 3 oz steak, 1/2 cup salad • Calories: 167.5 • Fat: 8.3 g • Protein: 18 g • Carb: 4.7 g • Fiber: 1 g • Sugar: .5 g

• 2 lb flank steak, fat trimmed
• Sodium without adding salt: 70.6 mg
• kosher salt and fresh pepper
• garlic powder
• 1 tbsp extra virgin olive oil
• 2 tbsp balsamic
• 1/3 cup red onion, chopped
• 3-4 tomatoes, chopped (about 3 1/2 cups)
• 1 tbsp fresh herbs such as oregano, basil or parsley

Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.

Heat

grill or broiler on high heat.

Cook

steak about 7 minutes on each side for medium rare or longer to taste.

Remove

from grill and let it

rest on a plate for about 5 minutes before slicing.

Slice steak think on the diagonal; top with tomatoes and serve.

Check out more healthy, Summer recipes at Gina's Skinny Recipes!

Grilled Tomato and Zucchini Salad

Spring is here and it is getting warmer out. Get your grill out and make this simple grilled zucchini salad. This is a great zero point side dish.

• 2 medium zucchini
• 2 tomatoes
• cooking spray
• kosher salt
• freshly ground black pepper
• a few sprigs fresh parsley

Heat

your grill to high flame.

Wash zucchini and trim off the ends. Using a mandolin or vegetable peeler slice the zucchini lengthwise in thin slices. Lightly spray with cooking spray and season with salt and pepper, to taste. Grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove and put on a platter and let cool slightly. Cut up tomatoes in large chunks, season with salt and pepper to taste. Arrange on a platter with zucchini and garnish with parsley sprigs. Serves 6. 0pts for Weight Watchers

Find more recipes like this at Gina's Skinny Recipes! Enjoy!

Grilled Chicken with Plum Salsa

Chicken:

2 teaspoons brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

4 (4-ounce) skinless, boneless chicken breast halves

2 teaspoons vegetable oil

Plum Salsa:

1 cup chopped ripe plum (about 2 plums)

2 tablespoons chopped fresh or 1 teaspoon dried cilantro

2 tablespoons chopped red onion

2 teaspoons cider vinegar

1/4 teaspoon hot sauce

1/8 teaspoon salt

Preparation

To prepare chicken, combine the first 4 ingredients. Rub chicken with brown sugar mixture.

Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken.

Check out the site: My Recipes for more healthy eating options! Enjoy!

Leftover Grilled Chicken? Make Chicken Avocado Salad!

Can't get any simpler than this one!...Leftover grilled chicken breast and some fresh ingredients make this a quick, healthy snack or meal!

 

 

Ingredients

• 3 avocados - peeled, pitted and diced
• 1 pound grilled skinless, boneless chicken breast, diced
• 1/2 cup finely chopped red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup balsamic vinaigrette salad dressing

Directions

1. In a medium bowl, combine the avocados, chicken, onion and cilantro. Pour the balsamic vinaigrette over everything, and toss lightly to coat.

Try this salad in some bibb lettuce leaves for a wrap! Chop up some colorful peppers and tomatoes for added crunch and kick!

Grilled Marinated Shrimp

This is a very healthy and refreshing marinade recipe for shrimp. The combination of lemon juice and fresh herb make this a delicious dish for shrimp lovers. You can either roast these shrimps in the oven or BBQ them on the grill.


Main Ingredients:

Shrimp: 2 lb large, peeled


Marinade Ingredients:

Tomato paste: 2 tbsp
Olive oil: 3/4 cup
Lemon: juice of 1
Garlic: 4 cloves, minced
Fresh basil: 1 tbsp, chopped
Fresh parsley: 1/4 cup, chopped
Salt: 1 tsp
Black Pepper: 1 tsp
Cayenne pepper: 1/4 tsp
Paprika: 2 tsp


Directions:

1. Mix together all marinade ingredients in a sealable bag.

2. Add shrimps to the bag. Seal and let marinate in the fridge for about 2 hours.

3. Thread shrimps onto skewers. You can now use your grill or oven to cook the shrimps. If cooking in the oven, preheat the oven to 400 F. If cooking on the grill, preheat to medium heat.

4. Cook shrimps for 10-15 min or till done.
Check out more recipes on 1001 Recipes website!

Grilled Spiced Chicken with Caribbean Citrus-Mango Sauce

Ingredients

• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground anise seed
• 1 dash cayenne pepper
• 4 skinless, boneless chicken breast halves
• 1 mango - peeled, seeded and diced
• 1/2 cup orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons honey

Directions

1. In a medium bowl, mix the ginger, cinnamon, cumin, anise, and cayenne pepper. Rub the chicken with the spice mixture, and place in the bowl. Cover, and refrigerate 20 to 30 minutes.
2. In a small saucepan, mix the mango, orange juice, lime juice, and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally.
3. Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil.
4. Grill chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over grilled vegetables and top with the mango sauce.  (Shown served over rice. If you're going grain-free, the vegetables are a fantastic compliment!)

The original recipe calls for corn starch and dark rum to thicken the sauce. It works fine without it! Enjoy!

Adapted from allrecipes.com

Grilled Terriyaki Salmon

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.

Cooking Time: 8 minutes

Serves: 8

Yield 8 filets
Ingredients

• 32 oz Wild Salmon Filets
• 1/4 tsp Lemon Pepper
• 1 tsp Garlic Powder
• 1/3 cup Soy Sauce
• 1/3 cup Light Brown Sugar
• 1/3 cup Water
• 1/4 cup Vegetable Oil, Canola
• 1 tsp Liquid Smoke

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 30 minutes or longer.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Read more: http://www.livestrong.com/recipesPrep Time: 30 minutes

Paleo Pumpkin Bars

Try these for an On-The-Go fix!

Ingredients

• 15 oz Organic Pumpkin
• 2 egg
• 1/3 cup Egg Whites
• 1/2 cup Agave Nectar Amber
• 2 cups Almond Flour
• 1 tsp Pumpkin Pie Spice
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

Directions

Easy Paleo Pumpkin Bars

combine in blender/ food processor:
1 can (15oz) pure pumpkin puree
1/3 cup egg white
2 large eggs
1 cup agave nectar
blend/pulse until whipped

combine in a bowl:
2 cups almond flour
1 tsp pumpkin pie spice (ginger, nutmeg, allspice)
1/4 tsp sea salt
1/2 tsp baking powder
add to blender and mix

Bake in a greased pan @ 350 degrees for 35 mins.

Read more: http://www.livestrong.com/recipes/

Low Fat Broccoli Frittata

• 1 cup fat free cottage cheese
• 2 whole eggs
• 4 egg whites
• 5 ounces frozen chopped broccoli - thawed
• 1/2 teaspoon parsley flakes
• salt and pepper - to taste

 

Preheat the oven 375 degrees.

Prepare a 9-inch round baking pan by spraying the inside generously with cooking spray. In a large bowl, combine the cottage cheese, eggs and egg whites. Mix until foamy. Add the broccoli and mix well. Stir in the spices. Pour mixture into prepared baking pan. Cook for about 30 minutes or until golden brown and a toothpick inserted into the center comes out clean. (4 servings)

Low fat and packed with protein. Each serving has 188 calories, 14 grams protein and 2 grams total fat. For a variation, try replacing the broccoli with chopped spinach.

Check out more like this at Mr. Breakfast.com

Broiled Flank Steak

Ingredients:

2 lbs. Flank steak

1/4 C lime juice

Spices:

2 tsp. each: sea salt, black pepper, garlic powder

2 T dried parsley

Season flank steak with spices (1 tsp. each side) and parsley (1 T each side). Really rub the spices into the meat. Put seasoned flank steak in a ziplock bag or tupperware-type container. Pour lime juice over the steak. Let it sit at room temperature for about 15 minutes. Heat broiler. Place flank steak on a broiler pan and broil for about 5 minutes on each side. Thats it! Let it sit for about 5 minutes on the cutting board. Slice across the grain and serve! Serve this with steamed broccoli and baked sliced sweet potatoes.

From CrossFit Santa Cruz Central

Chocolate Fruit and Nut Bark

This one is for all my chocolate fans...a feel good, good for you fix!

Prep: 5 minutes  Chill: 10 minutes

Makes: about 10 servings

Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.

3/4 cup dried cherries

1/2 cup unsalted pistachios

1/4 cup chopped crystalized ginger

7 ounces dark chocolate (60-70% cocoa solids), chopped into chunks

Directions:

1. Combine cherries, pistachios and ginger in medium bowl, mixing well. Line baking sheet with heavy-duty foil; chill pan.

2. Place chocolate in a double boiler or a heatproof bowl; cook over simmering water until chocolate is melted, stirring frequently (about 5 minutes). Stir in half of fruit mixture; spread onto prepared pan. Using a rubber spatula, spread chocolate mixture evenly into an 11x9-inch rectangle. Immediately sprinkly remaining fruit mixture evenly over top of the chocolate mixture; chill (about 10 minutes).

3. Break into 10 (3-inch) pieces; serve.

Serving Size: 1 piece. Calories 189, Fat 9g (sat 4g, mono 4g, poly 1g); Cholesterol 25g; Sugars 18g; Fiber 3g; Iron 1mg; Sodium 21mg; Calcium 17mg

Recipe from Health Magazine, December 2010 issue

Chicken Corn Chowder

Fuel up or recover with this healthy version of an old favorite...

Ingredients:
4 oz boneless, skinless chicken breast, diced
1 10oz can cream of chicken soup (low fat, reduced sodium)
1 cup skim milk
2 cups frozen corn kernels
1 cup stewed diced tomatoes, no added salt

Directions:
1. Toast corn kernels under broiler for 3-5 minutes or until golden brown. Place all items in medium-sized sauce pan and bring to a boil over medium-high heat.
2. Stir well and reduce to a simmer, stirring occasionally. Cook for 5-7 minutes or until chicken is done and corn is tender. Serve in soup bowl. Optional garnish: steamed broccoli.

Servings: 4. 1 cup per serving.

Prep & Cooking Time: 20 minutes (5 for prep, 15 for cooking)

Nutrition: Calories 210, Total fat 2g (1g sat, 0g trans), Cholesterol 20mg, Sodium 380mg, Carb 34g, Fiber 3g, Sugars 10g, Protein 15g

Recipe from USA Triathlon Magazine, Winter 2011 from Judy Doherty, triathlete and owner of Food and Health Communications

Gluten and Dairy Free Peanut Butter Cookies

Ingredients
1 cup of Sugar
1 cup of Natural Peanut Butter
1 large egg

Directions
1) Preheat oven to 375 degrees F
2) Mix all three ingredients
3) Scoop out the dough and roll it into one inch balls
4) Place on prepared cookie sheet 2 inches apart
5) Use a flat bottomed cup to somewhat flatten each dough ball out
6) Cook for exactly 9 minutes
7) Once removed from the oven, let the cookies cool for a few minutes before placing them on a cooling rack
8) Recipe should yield about 36 cookies
*Best to eat after they cool (they are firmer)

Nutritional Info: Per cookie: Calories: 70.2 ; Total Fat: 3.7 g ; Cholesterol: 6.0 mg ; Sodium: 28.5 mg ; Total Carbs: 6.9 g ; Dietary Fiber: 0.4 g ; Protein: 1.9 g

See more recipes like this at Spark Recipes

Baked Rosemary Tilapia with Roasted Veggies and Red Potato

Ingredients

2 or 3 Tilapia fillets (depending on the size)
2 tsp. Olive Oil
2 tbsp. Lime Juice
Fresh Rosemary (approx. 1 tbsp.)
salt and pepper to taste
-----------------------------------
6 - 8 small Red Potatos
1 tsp. Olive Oil
-----------------------------------
4 - 5 Raw Carrots
2 -3 stalks of Broccoli
1 Red Onion
1 Red Bell Pepper
2 tbsp. Fresh Rosemary
1 tbsp. Olive Oil
salt and pepper to taste

Directions

Tilapia:
Pre-heat oven to 375-degrees F.
Line a baking dish with foil.
Drizzle 1 tsp. Olive Oil on the foil.
Place Tilapia fillets on the oiled foil.
Salt and pepper as desired.
Drizzle 1 tsp. OIive Oil on top of Tilapia fillets.
Cover fillets with fresh Rosemary.
Drizzle lime juice on top of fillets.
Cover over with foil, and bake for 25 - 30 minutes.
Fish should be white and flakey.
--------------------------------------------------
Cut Red Potatoes into smaller cubes or slices.
Boil Potatoes until they pass the fork-test.
Drain, and drizzle with Olive Oil. Salt to taste.
--------------------------------------------------
Cut carrots into 1/2 inch slices.
Cut broccoli into smaller pieces
Cut onion into 1 inch wedges
Cut red pepper into 1 - 2 inch squares

Line a cookie sheet with foil.
Drizzle foil with 1/2 tbsp. Olive Oil
Place prepared veggies on cookie sheet
Cover with Rosemary
Salt and pepper to taste
Drizzle veggies with 1/2 tpsp. Olive Oil

Bake veggies with fish at 375-degrees F for 35 - 40 minutes (until tender). Best to start baking veggies, and then add fish after 5 - 10 minutes so everything is done at the same time.

Number of Servings: 4

Nutritional Info: Fat: 6.7g , Carbohydrates: 22.3g , Calories: 168.4, Protein: 8.3g

Another great recipe found on Spark Recipes

Valentine's Day Black-Bean Fudge

Super easy to whip together, this dairy-free fudge recipe features a surprising ingredient: black beans. Don’t be put off by the legumes—you won’t be able to taste them! The beans replace the milk and sugar in a traditional fudge recipe, while providing a decent amount of protein. Naturally sweet carob powder means very little sweetener is needed. Protect your sweetheart’s health with a batch of these for Valentine’s Day!

INGREDIENTS:

1 15-ounce can cooked black beans, drained and rinsed (or about 1³/4 cups cooked beans)

³/4 cup carob powder

6 tablespoons (tbs) melted coconut oil

4–6 tbs maple syrup or agave nectar
1 teaspoon (tsp) vanilla extract
1 tsp cinnamon (optional)

¹/2 tsp sea salt

DIRECTIONS:

Place all ingredients in food processor fitted with “S” blade, and blend until totally smooth. Mixture will be thick.

Line 8- by 4-inch loaf pan with plastic wrap, and transfer fudge mixture to pan, spreading mixture to edges. Refrigerate until totally firm. Use plastic wrap to lift fudge from pan. Cut into squares and serve. Store in refrigerator. Makes 24 pieces or 12 servings.

Per Serving: 146 calories; 6.9 grams (g) fat; 2.5 g protein; 18.4 g carbs; 4.9 g fiber; 0 milligrams (mg) cholesterol; 101 mg sodium.

Source: IDEA Fitness Journal. This is an original recipe by certified natural chef Sarah Kruse.

Crustless Spinach Quiche Muffins

Ingredients:
‎2 whole eggs plus 3 egg whites

1 ten oz pkg frozen spinach, thawed, liquid squeezed out
1/2 of a small onion, chopped
1/2 cup mushrooms, chopped
1/2 tsp of salt, pepper, garlic powder & red pepper

Directions:
Mix the eggs together until combined. Add all of the other ingredients and pour into muffin tins and bake at 350 for twenty minutes. So easy!

Great for breakfast on the go or after a workout!

Crock Pot Chicken Cacciatore

Recipe:

8 Chicken thighs, with bone (and skin)

1 bell pepper, red or green, or both!

3 stalks celery, chopped

1 yellow onion, sliced

1/2 C red wine

1/2 C chicken broth

1/2 C water

15 oz. can diced tomatoes, no added salt

1 T Italian seasoning

1 tsp. black pepper

pinch sea salt

1 spaghetti squash

Add all ingredients to the crock pot. Turn it on low, and walk away for 5-7 hours! That's the beautiful part! 45 minutes before you're ready to eat, bake the spaghetti squash: Heat oven to 375 degrees. Pierce several holes in the spaghetti squash, and put the entire squash in the oven for about 20 minutes. Remove the squash and slice it in half (the oven makes it soft and easier to cut). But be careful... it will be hot!!! Scoop out the center pulp and seeds. The flesh will still be too hard, so put both halves back in the oven, face down on a baking sheet, with about 1/4 C water. Cook for an additional 20-25 minutes. Use a spoon and scrape out fleshy part from the shell of the spaghetti squash, it scrapes out very easily! It will work magic as a spaghetti/pasta substitute! Place 1-2 chicken pieces on the squash and spoon some sauce over the top.

Enjoy!

Recipe posted by Kelly Greco of CFSCC

Great Superbowl Option with Southwestern Paleo Sliders



Slider on Portobello and Slider on Lettuce

You can still WOW the crowd with these healthy sliders! The secret ingredient is a Chorizo sausage (wheat-free, dairy-free). Serve them up 2 ways – 1 on a roasted Portobello cap, and the other on a lettuce leaf.  Sauté some mushrooms, red peppers and onions in olive oil to put on top.  These also taste amazing with guacamole. 

Ingredients (makes 12 mini burgers)
- 1 lb of lean ground meat (I used Venison – choose something lean)
- 1 Chorizo Sausage (wheat-free, dairy-free) You could probably use some bacon to substitute or omit completely.
-  1/4 onion – minced
- 1 jalapeno – minced/finely chopped
-  2 tsp minced garlic
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp chili powder
- 1/4 tsp pureed chipotle pepper (optional)
- 1 egg
- 6 Tbsp olive oil (for the skillet)
- 1 Head of iceberg lettuce – leaves separated and washed in cold water

Directions

1. In a large bowl, remove the chorizo from its casing.  Add all other ingredients (except olive oil) and mix together well – use your hands.
2. Take small handfuls of the meat and shape into 12 mini burgers.  Set aside on a piece of wax paper or plate for frying.
3. In a skillet, heat 2 Tbsp of the olive oil and once heated, put 4 burgers in the skillet and cook for 3 minutes per side (or until cooked through).  Repeat with 2 other batches.  If you have a large skillet, then do more at once!
4. Serve on lettuce or roasted portabello cap with yer fixins!
5. Enjoy!

Frying away...mmmmm

Roasted Portobello (roast at 400 in oven for about 20-25 min)



 

Adapted From cosmopolitanprimalgirl.wordpress.com

Coconut Chicken Nuggets with Curried Mustard

Ingredients:
1 lb. ground chicken
1 egg yolk
1 t onion powder
1/4 t garlic powder
1/4 c + 1/2 c almond flour
1/2 c unsweetened coconut
1/2 c coconut oil
Salt & Pepper to taste 

Method:
In a bowl combine 1/4 c almond flour, 1/2 c dessicated coconut and some salt & pepper. Mix it around with your hands. In a separate bowl, combine the ground chicken, 1/2 c almond flour, onion & garlic powders, egg yolk and some salt & pepper. Mix it with your hands until everything has been incorporated.

In a saute pan, melt the coconut oil on medium heat.

Take about 2 tablespoons worth of the chicken mixture and in the palm of your left hand, roll it into a ball. Drop it into the almond/coconut mixture and roll the chicken ball around with the fingers on your left hand. Make sure it’s completely coated. Repeat with the rest of the chicken. Place in the saute pan and cook on each side until nice and brown.

Curried Mustard Ingredients
1/3 c yellow mustard
1 T mayo
yellow curry powder, to taste
handful of cilantro, chopped
squeeze of honey
Mix together and serve as a dipping sauce with the nuggets.
From Health Bent - Paleo/Caveman Friendly Recipes