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