Classroom and allergen friendly animal crackers

It coming soon if it hasn't already!!

Are you ready for.....

Packing lunches???

For real, this is such a double-edged sword for me. On one hand, I love knowing what is going into my children's bodies, but on the other hand, by about week 2, I am already so over it!😂

I start out the year all Martha Stewart-like with cute little cutouts and special notes, but by the end of the school year I am tossing in half eaten quesadillas and random leftovers. #firstworldproblems

This recipe for adorable little dairy-free, nut-free and gluten-free animal crackers are sure to have your kids lunch be the big hit! My kiddos love these...and their parents do too ;)

If you are used to store-bought animal crackers, these are not going to be that. These are not very sweet and could do well dipped in hummus or nut/seed butter!

Gluten free/nut free/dairy free Animal Crackers

• 1 cup shelled sunflower seeds
• 1/4 cup flax meal
• 1/4 cup shredded coconut (optional, but best with coconut! If you don't use coconut, use 1/2 cup flax meal so there is at least 1/2 cup more of dry ingredients)
• 2 TBSP honey
• Dash of salt
• 1/4 cup cold water.

Preheat oven to 300 degrees.

Place shelled sunflower seeds in a food processor or blender. Grind until it's the texture of coarse meal. Place seed meal into a bowl and add remaining ingredients and stir with a spoon.

 Chill in the fridge for 30 minutes. Spoon batter onto wax paper. Cover with wax paper and roll out with rolling pin until 1/4-1/8th inch thick. Cut out shapes. Place shapes on greased cookie sheet (best greased with coconut oil if you have!)

Bake in 300 degree oven for 15 minutes. 

Remove from oven and cool on wire rack. 

Delicious served with sweetened yogurt, topped with Nutella (hey! We can't always be healthy--lol!!!)

**adapted from superhealthykids.com

ONE POT Mexican quinoa hot dish

One pot. Yep, that's really all you need to know! ;) and I'm a Midwestern girl, so I'm totally saying hot dish without any shame!

Who doesn't love just dirtying ONE damn dish??? THIS GIRL!! 

BUT...I'm also all about Mexican anything. I'd eat tacos every day. Chips and salsa in my sleep. Swim in classic margaritas with salt (non-blended, if you care to bring me one!).  To top it off, this dish is HEALTHY and VEGAN! Win-win for this herbivore! 

Without further adieu my dear followers, your new weeknight staple....

ONE POT MEXICAN QUINOA

Yield: 4 servings 

INGREDIENTS:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 jalapeno, minced (with a few seeds if you like it spicy!)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels (canned or frozen)
• 2 teaspoon chili powder
• 1.5 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced small 
• Juice of 1 lime
• 3 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.                        

**adapted from Damn Delicious 

Paleo Fudge

Paleo Fudge

Yeah baby! 5 ingredients + your freezer is going to yield you these tasty little treats! All clean ingredients. You must make these immediately!

1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond butter
1/4 cup raw honey or maple syrup
1/2 teaspoon vanilla

Melt coconut oil.  Blend all ingredients together in a food processor or blender.  Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full.  Makes 10.   Chill for 30 minutes or freeze for 10 minutes.  When firm, remove.  Store in a sealed container in the refrigerator.  Mmm-mm!

**From Practical Paleo

Cold Citrus Noodles...a summer pot-luck STAPLE

You can't go wrong with this cold salad. None of that pasty, mayo-filled summer salad garbage here. Just refreshing, tangy, clean and crisp citrus noodles that will have your mouth doing the happy dance!!!

Cold Citrus Noodles with Carrot & Cucumber

Ingredients
Citrus Sesame Sauce
– 1/4 cup rice vinegar
– 2 TBS water
– 2 TBS orange juice
– 2 TBS toasted sesame oil
– 1 1/2 TBS minced fresh ginger
– 2 TBS low-sodium soy sauce or tamari
– 1 TBS lemon juice

Noodles and Veggies
– 8 oz soba noodles 
– 1/2 large cucumber, peeled and cut into matchsticks
– 1 large carrot, cut into matchsticks (If it’s not organic, then be sure to peel.)
– 2/3 cup thinly sliced green onions
– 1 1/2 TBS toasted sesame oil
– 1/2 tsp chili flakes

Directions
1. Mix all the ingredients for the citrus sesame sauce together in a small bowl. Set aside.

2. Cook the noodles according to the package directions, making sure that noodles are al dente and that you rinse them in cold water to stop the cooking process. Otherwise, you’ll end up with mushy noodles when you add the sauce.

3. While the noodles are cooking, cut up the veggies and green onions. Let the cucumber matchsticks sit on a paper towel for 10 minutes and then pat dry. Cucumbers tend to release water after they’ve been cut, and patting off excess water reduces the chance of mushing up the noodles when you’ve mixed everything together.

4. Add the drained noodles, carrots, cucumbers, and sesame sauce to a large bowl, and toss to combine. Fold in the green onions and sesame seeds. sprinkle lightly with additional sesame seeds. Serve cold or at room temperature.

**Recipe adapted from Thug Kitchen

Thug Kitchen

Cinco de Mayo!!!

Cinco de Mayo is one of my favorite days! An excuse to eat tacos? An excuse to drink margaritas? YES PLEASE!!!!

Just because it is special day does not give you the excuse to go hog wild and ruin all of your progress.

Guess what, you can still have your cake and eat it too!.... (or tacos, as it were)

Here are 2 healthy recipes to help you celebrate Fit 4 You style....



Healthy Fish Tacos

Total Time: 30 min.
Prep Time: 20 min.
Cooking Time: 10 min.
Yield: 4 servings

Ingredients:
2 Tbsp. low-fat (1%) plain yogurt
3 Tbsp. fresh lime juice, divided use
3 Tbsp. finely chopped cilantro, divided use
1 medium tomato, chopped
½ medium onion, chopped
1 medium jalapeno, seeds and veins removed, chopped (optional)
1 lb. white fish (like cod, halibut, or mahi mahi), washed, patted dry
Sea salt (or Himalayan salt) (to taste; optional)
4 (6-inch) whole wheat tortillas, warm
1 cup shredded cabbage
4 lime wedges (for garnish; optional)

Preparation:
1. Preheat grill or broiler on high.
2. To make yogurt sauce, combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
3. To make salsa, combine tomato, onion, jalapeño (if desired), and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
4. Season fish with salt if desired.
5. Grill or broil fish for 4 to 5 minutes on each side, or until fish flakes easily when tested with a fork.
6. Evenly top tortillas with fish, cabbage, and remaining 1 Tbsp. cilantro. Drizzle with remaining 1 Tbsp. lime juice, and yogurt sauce; garnish with lime wedges. Serve with salsa.

**Courtesy of the Team Beachbody Blog

Skinny Margaritas

INGREDIENTS

• Kosher salt or coarsely ground sea salt
• 2 ounces (1/4 cup) silver tequila
• 1½ ounces (3 tablespoons/about 1½ small limes) fresh lime juice
• 1 ounce (2 tablespoons/about ½ of a medium orange) fresh orange juice
• 1 teaspoon light agave nectar
• 1 lime wedge or round, for garnish

INSTRUCTIONS

1. Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
2. Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.

**Courtesy of Cookie+Kate

Love letter

Dear Shakeology, 

It's me, Kate. Daily Shakeology drinker for a year and a half now. I love your vegan chocolatey ways! (And Cafe Latte too!) 

So far, you have helped me lose 20 pounds, given me energy (still do) and curbed my cravings.  Well, not for Mini Eggs---sorry! ;)  The struggle is real on that one.  But I still love you.  You are also responsible for helping thousands of customers and Coaches on my Team.  And by help, I mean, lose weight, eliminate thyroid issues, reduce blood pressure, lower cholestorol, regulate sugar levels.  Stuff like that. 

I am writing because there are still people that question you.  They still call you an expensive protein shake.  People will say you don't taste good or that they need to "chew" food.  My favorite is "it takes too long to make a shake."  I know, I know.   

Here's the deal, Shakeology....try not to take offense.  All of what they say is an excuse.  Because I am fairly certain they spend more on a nice pair of shoes or purse, eat fast food or at restaurants that isn't cheap or healthy, and don't "chew" their happy hour cocktails!!

You are not a protein shake because protein is just but one of the 70+ ingredients you have.  They know that with Shakeology comes exercise and some meal prepping to reach their goals and so they will blame you instead saying, "I am just not a priority."  You can't win them all, I guess, right?

You continue to deliver day in and day out.  You are always there when I need you.  Easy, simple, effective, delicious. We drink you because you have integrity, you have superior quality, and you do what you say you will do.  Today, I am healthy, happy and in better shape than I have been in a long time!! 

As I grow old, I know that with you will stand by me to combat the obesity, heart disease and diabetes that runs in my family.  That is invaluable to me.  

So, Shakeology, from me to you--THANK YOU!!!!

Love, 

Kate

3 Bean Quinoa Taco Salad

My friends, this is honestly so dang delicious. I feel like it's my own homemade little Chipotle bowl, but healthier....and cheaper. And you don't have to go be tempted by getting a bag of chips and the upcharge for guac. So, I call that a win-win!

3 Bean Quinoa Taco Salad
Yield: 6 servings

INGREDIENTS:

1.5 cup quinoa

3 c veggie broth

1 can black beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can white kidney beans, drained and rinsed

2 roma tomatoes, diced

4 c chopped romaine lettuce

1/2 c cilantro, finely chopped

1 avocado, cubed

Cilantro-Lime Vinaigrette:
1/4 c fresh cilantro

1/4 yellow onion, chopped

1 roma tomato, seeded and chopped

1 TBSP white wine vinegar

juice of 1 lime

2 cloves of garlic

1.5 tsp dried oregano

1/2 tsp Himalayan salt

1/2 tsp ground black pepper

1 tsp ground cumin

1/2 tsp paprika

3 TBSP olive oil

DIRECTIONS:
1. combine quinoa and veg broth in a med sized pot over med. heat. Bring to a boil, then cover and reduce to a simmer for 15-20 minutes, until liquid is all absorbed.
2. While quinoa cooks, get the dressing mixed up. Combine all ingredients EXCEPT olive oil in a food processor or with immersion blender. Process until very finely chopped. Slowly drizzle in olive oil with processor running.
3. Combine cooked quinoa, beans, tomatoes, romaine and cilantro in a large bowl. Pour dressing over the top and gently toss to mix.
4. Divide into 6 servings and top with avocado and additional cilantro. Only add avocado immediately before serving!!

338 calories per serving, 12 g fat, 47g carb, 11g fiber, 13 g protein

Let me know what you think!!!