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.