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