What's Cooking Wednesday:  

Although no cooking is involved, this is a super cute idea for a healthy Valentine's party snack or treat for the kiddos!  Way better for them than decorating their own heart sugar cooking with icing and candy!  And as a past teacher of little ones, they all seem to LOVE fruit!

I am really loving P90X3 - to the point it makes it hard to pick a favorite workout. But if I had to choose, it might be the "Accelerator" workout, which I did this morning. Not only does it have my favorite move in all of them - "Donkey Kicks", which I posted a video of earlier, but this one, "Swimmer's Planks", is great too. So many of the moves work the whole body! I ended up with an extra copy of this disc and had a free giveaway . Share the love of fitness .

What's Cooking Wednesday: Paleo Salmon Cakes with Mango Salsa

INGREDIENTS: 

For Salmon Cakes:

1 lb salmon fillet (skinless, with bones removed)
2 eggs
1 jalapeno pepper, minced
2 Tbs coconut flour
1/2 tsp salt
1/4 tsp white pepper
coconut oil

For Mango and Cilantro Salsa:

1 large ripe mango
4 Tbs chopped cilantro
1/2 cup red onion, minced
olive oil
sea salt

DIRECTIONS:

1) Check salmon carefully to be sure all bones have been removed. 2) Chop into a fine dice and set aside.
3) Beat eggs in a large bowl. Mix in coconut flour, salt and pepper.
4) Mince jalapeno and add to the egg mixture. Add the salmon and combine completely.
5) Warm a skillet over medium-high heat, and add coconut oil (or Olive oil, grapeseed oil, etc.) when pan is hot.
6) Test the pan to be sure it is hot by dropping a tiny portion of salmon mixture in the pan-- it should sizzle immediately.
7) Add the salmon mixture to the coconut oil in small (3") cakes and fry until they are golden brown on the outside, and cooked pink on the inside (a minute or two on each side). Let the cakes rest on paper towels when taken out of the pan to absorb any extra coconut oil.
8) Meanwhile, prepare salsa by combining diced mango, red onion and cilantro in a bowl. Drizzle with olive oil and add sea salt to taste. Serve on top of salmon cakes.

This looks delicious and quick and easy to prepare night before. Great for the kiddos' breakfast too! Although not paleo, still healthy ingredients with oats and greek yogurt .

Overnight Oatmeal

Ingredients:

*2/3- 1 cup greek yogurt (could do plain or flavored, watch for added sugar on flavored ones)
*1 cup old-fashioned or quick-cooking oats
*1 teaspoon chia seed
Stir-ins (see ideas below)

Directions: 

1) In container with tight-fitting cover, mix yogurt, oats and chia seed. Add desired stir-ins.
2) Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

"Stir-ins" Ideas:

Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g 

Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g

Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g 

Blueberry Power Oatmeal: Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g 

Blackberry Power Oatmeal: Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g

Other stir in ideas or to combine:  Mango, toasted almonds, almond butter with banana, strawberries, etc.

FREE WORKOUT GIVEAWAY:  2 P90X3 Workouts!

Follow the steps below:

Okay everyone, free P90X3 disc giveaway to celebrate me entering the third trimester! If you would like to enter to win the workout disc with the "Accelerator" and "Decelerator" workouts (I may just throw in a free sample of Chocolate Shakeology ), follow these FREE steps:

1) Like and invite others to "like" this page on Facebook, or share my page on your personal timeline
www.facebook.com/jbarterfitness
2) Go to the following link to make me your free coach:
www.teambeachbody.com/signup?referringRepId299615
3) Comment on the giveaway post pinned and the top of my page and tell me why you want to try the P90X3 workout!

What's Cooking Wednesday:  Salad Trio

Kale and Quinoa Salad

Ingredients

·                     2 cups cooked quinoa, cooled (cook according to package directions)

·                     3 cups finely chopped Tuscan kale, ribs removed

·                     1 cup sliced grape tomatoes

·                     1/2 red onion, diced

·                     1 mango, pitted and diced

·                     1 avocado, pitted and either sliced or diced

·                     For lemon vinaigrette:

·                     2 tablespoons olive oil, 1 tablespoon balsamic vinegar

·                     1/4 cup freshly squeezed lemon juice

·                     1 garlic clove, minced

·                     1 teaspoon Stevia

·                     1 large basil leaf, chopped

·                     1/8 teaspoon salt

·                     fresh ground pepper, to taste

Instructions

1.      To make dressing: place olive oil, balsamic vinegar, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside.

2.      In medium bowl toss quinoa and kaletogether; add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 minutes to let flavors soak in.

3.      Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

Cauliflower and Cabbage Salad

Ingredients

·                         1/3 cup extra-virgin olive oil

·                         1 teaspoon minced fresh rosemary

·                         2 tablespoons fresh lemon juice

·                         1 tablespoon red wine vinegar

·                         zest from 1 lemon

·                         1 1/2 teaspoons coarse salt

·                         1/2 teaspoon black pepper

·                         3 cups small cauliflower florets

·                         1 15-ounce can Great Northern beans, rinsed and drained

·                         2 cups thinly sliced red cabbage

·                         3 scallions, thinly sliced

·                         2 tablespoons chopped fresh parsley

·                         1/2 cup crumbled feta cheese

Instructions

1.    Combine the olive oil and rosemary in a small saucepan. Stir over medium heat just until

      fragrant, about 1 minute. Cool.

2.    Whisk the lemon juice, vinegar, lemon zest, salt and pepper in small bowl.

3.    Combine the cauliflower, beans, cabbage, scallions, parsley and rosemary oil in a medium

       bowl; toss to coat. Mix in the cheese. Add the lemon juice mixture and toss to coat.

Edamame Salad

Ingredients

·                         2 TBSP cup extra-virgin olive oil

·                         1 1/2 teaspoons coarse salt

·                         1/2 teaspoon black pepper

·                         2 TBSP diced fresh basil

·                         3 cups edamame beans (cooked and cooled)

·                         2/3 cup dried cranberries

·                         1/2 cup crumbled feta cheese

Instructions

1.    Combine all the ingredients in a bowl.  Stir evenly.  Chill and serve!

What's Cooking Wednesday . . . TROPICAL DREAM CHIA PUDDING

This delicious and filling treat is a great way to satisfy cravings without putting unheatlhy ingredients into your body.  And chia seeds make you feel full longer.

To Buy (Ingredients):

1 Tbsp chia seeds
1 medium banana
1/2 cup of fresh diced pineapple
1/4 cup of water

To Make (Directions):  

In a blender, blend banana and water.  Pour blended mixture into a dessert container or bowl. Add chopped pineapple.  Stir in 1 Tbsp of chia seeds. Mix very well. Pop into refrigerator to set up. The longer you let it set up the better it tastes. Let it refrigerate over night.  Enjoy!