Acupuncture

Today I am covering a story on acupuncture for Kurriosity. I have never been to an acupuncturist (?), and I can’t say that I remember too many people who have. Is it considered alternative medicine? Is it an Eastern medicine technique? I don’t know, but I’m about to find out.

It’s pretty cool to think that we live in a time where we can sample the medicinal techniques of other cultures from faraway places, the same goes for food too. Life would be pretty boring if it were just hamburgers and fries, who doesn’t love a good Thai stir-fry, or Indian curry?

I am looking forward to having some random stranger shove a bunch of needles into my body, if you ask me, anything is better than paying some person too much money to write me a prescription for a medication that will probably cause me anxiety, or hair loss, or god knows what else.

Could be time to discover what else our friends from that part of the world recommend.

Nick Davey

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Locker Room to Board Room

Finding the right gym bag for your daily commute and workout is tough. It has to be large enough to hold the change of clothes, make-up, and toiletries that you haul around every day. It has to be sturdy enough to manage that heavy load without breaking. And it has to be stylish enough that you can carry it in public and to work everyday without looking like a gym rat.

It’s easy enough to find a bag to fit the first two criteria, but most will be squishy, shapeless nylon duffels in Day-Glo colors—not exactly what you want to be hauling to the office. So instead, take your pick from nine of my favorite options below, and prepare to get your gym on—in style!

 

The Big Black Bag

A basic black bag is always in style and makes clashing nearly impossible. The gorgeous canvas and leather bag on the left can easily double as your weekend bag (a perfect investment for the holidays!). The middle option is perfect for the more casual gal (with a lot to carry). And option #3 is a supple, simple leather bag with minimal hardware—but plenty of room for all those extra winter layers.

 

Colorful Carry-Alls

If you’re looking for a gym bag that’s a colorful contrast to your camel or black coat, these bright carry-alls are just for you. Try this beautiful jewel toned green bag, which has a convenient outer pocket to store the key to your locker and some hair bands, or this sophisticated-but-fun coral tote that can easily transition from locker room to board room. Or, this large red leather shopper, which will go with any outfit (red is, after all, basically a neutral).

 

Funky and Fit

For all my ladies who like something a little more offbeat, try one of these fun bags. On the left, this patterned carpet and leather tote will be the most original bag at the gym. Or, choose a simple color blocked bag that’s perfectly on-trend for the season—these orange and navy or mint green and cream bags are anything but boring.

 

Photo courtesy of Maegan Tintari.

Grueling X-Country Ski Race

Participants in one of the world‘s most grueling cross-country ski races are at increased risk of developing a heart rhythm disorder (arrhythmia), according to a new study.

 

Researchers looked at nearly 53,000 people who completed the 90-kilometer (56-mile) Vasaloppet in Sweden between 1989 and 1998 and were followed until 2005. The Vasaloppet is the world‘s oldest, longest and largest cross-country skiing race.

The risk of developing an irregular or abnormally fast heart beat (atrial fibrillation) or a too-slow heart beat (bradyarrhythmia) was highest among skiers who completed the most Vasaloppets and had faster finishing times than other contestants, according to the study, published online June 12 in the European Heart Journal.

 

"We found that those who completed five or more races in a period of 10 years had a 30 percent higher risk of developing any arrhythmia than those who did one race only. Similarly, skiers who had the fastest finishing time relative to the other participants also had a 30 percent higher risk of developing any arrhythmia in subsequent years," Dr. Kasper Andersen, a cardiologist at Uppsala University Hospital in Sweden, said in a journal news release.

 

He noted that previous research has examined the effects of endurance exercise on cardiovascular problems such as heart disease and stroke. But only a few, smaller studies have investigated its effect on heart rhythm problems, and these studies have tended to look at people who are less active.

 

"The present study investigates the higher end of the physical activity level scale and shows how very high physical activity level affects risk of arrhythmias," Andersen said. "The skiers in our study are as a group healthier than the general population. We have previously shown that besides higher leisure-time physical activity, the participants in Vasaloppet smoke less, have lower fat and higher fiber consumption, and better physical and mental health than the general population."

 

The findings suggest a dose-response relationship -- "the more races skiers complete and the faster they go, the greater their risk of subsequently developing arrhythmia," Andersen said. "However, it is important to stress that this study does not show that the exercise causes arrhythmias, only that it is associated with an increased risk," he added.

 

The racers have about half the death rate compared to the rest of the population, Andersen said. This is probably because of the training level of the participants, and also because they need to be healthy to even consider participating in the race, he added.

 

52 Healthy Meals in 12 Minutes or Less

 

 by Kelly Fitzpatrick

Being hungry sucks (it‘s a scientific fact). So why spend hours cooking a gourmet feast when a nutritious and delicious meal could be only 12 minutes away? Skip the grumbling tummy and cranky guests and serve up any one of these 52 satisfying meals.

 

Breakfast

1. Chocolate-Blueberry Shake Blend together 1 packet chocolate breakfast powder (like Carnation Breakfast Essentials), 1 1/2 cups milk of choice, and 1 cup frozen blueberries. Optional: Add a scoop of protein powder for improved muscle recovery.

2. Cold Pizza Nope, not the takeout kind! Toast 1 slice whole-grain bread and top with 2 tbsp. ricotta, 1 large basil leaf, 2 tomato slices, a drizzle of olive oil, and salt and pepper.

3. Eggs in a Muffin Heat a pan with a spritz of cooking spray over medium heat. Season 1 egg with salt and pepper, scramble, and cook to desired consistency (no more than five minutes). Top egg with 1 slice cheddar cheese and allow cheese to melt. Pile egg and cheese on 1 toasted whole-wheat English muffin and add 1 slice cooked Canadian bacon. (Use half the muffin and eat it open-faced to save a few calories!)

4. Canadian Waffles Toast 1 whole-wheat waffle and top with 1 slice cooked Canadian bacon, 1 over-easy egg (prepared with cooking spray), and a 1 to 2 tsp. drizzle of maple syrup.

5. Cereal A-Go-Go Swap out the milk in a bowl of cereal for 1 cup plain low-fat yogurt flavored with 1/8 tsp. lemon zest and 1 tsp. honey. Add ½ cup bran flakes and some extra flavor with ¼ cup fresh berries or 1 tbsp. sliced almonds.

6. Breakfast Taco In a pan spritzed with cooking spray over medium-high heat, scramble 3 egg whites, a small handful of spinach leaves, and 1 tbsp. drained and rinsed black beans. Season with salt and pepper. Wrap mixture in an 8-inch whole-wheat tortilla and top with 1 tbsp. salsa.

7. Oatmeal in an Instant Skip pre-made packets in favor of this homemade version. Combine ½ cup rolled oats, 1 cup milk or water, and a pinch of salt, and microwave for 3 minutes. Stir in toppings of choice, like 1 tsp. maple syrup, 2 tbsp. sliced almonds, or ¼ cup dried fruit.

8. PB & H Waffle Toast 1 whole-grain waffle and smear with 1 tbsp. natural peanut butter. Drizzle with 1 tsp. honey and sprinkle with 1 tsp. sesame seeds.

9. Mini Wrap Top an 8-inch whole-wheat tortilla with 2 slices Canadian bacon, ½ sliced apple, and 2 to 3 slices cheddar cheese. Roll up and microwave for 45 seconds to 1 minute, or until cheese is melted.

10. Vegan Breakfast Scramble In a frying pan over medium-high heat combine ½ cup tofu (crumbled), a handful of spinach, ¼ cup chopped red peppers, 1/8 cup chopped onion, 1/8 cup chopped vegetarian bacon, and a few dashes of paprika. Sauté until veggies are cooked and tofu is heated through. Season with salt and pepper to taste.
 

11. Broiled Grapefruit Preheat broiler and halve 1 chilled grapefruit. Sprinkle each half with ½ tsp. sugar and ¼ tsp. cinnamon. Broil both halves on a baking sheet for 3-5 minutes. Serve with 1 slice of whole-wheat toast spread with 1 tbsp. nut butter for a complete breakfast.

12. Nutty ‘Nana Toast 1 slice whole-grain bread and top with 1 tbsp. crunchy almond butter and ½ a sliced banana.

13. Berry Yogurty Smoothie Blend together ½ cup frozen strawberries, ½ cup frozen blueberries, 1 cup plain low-fat yogurt, 2 tsp. honey, and ¼ cup milk of choice.

14. Sweet n‘ Savory Breakfast Pizza Preheat the broiler (or toaster oven). Microwave 2 slices turkey bacon for 30-60 seconds (or until crisp) and crumble once cooked. Spread 1 tbsp. low-fat ricotta on 1 whole-wheat tortilla. Top with ¼ cup sliced strawberries and/or blueberries and the bacon. Broil 5 minutes or until fruit softens and begins to caramelize.

15. Sun-Dried Tomato Omelet Coat a pan with cooking spray and place over medium-high heat. Pour in 3 egg whites mixed with 1 tsp. water and salt and pepper (to taste). When eggs begin to set, top half with 2 tbsp. goat cheese, ½ cup fresh spinach, and 2 tbsp. chopped sun-dried tomatoes. Fold in half and cook 2 more minutes, or until egg whites are set, veggies are warmed through, and cheese is melted.

16. Frog in a Hole Heat a pan over medium-high heat. Spread 1 slice of whole-grain bread with 1 tsp. butter. Use a cookie or biscuit-cutter to cut a hole in the center of the bread. Place the bread— buttered-side down— in the pan and crack 1 egg into the hole. Cook until egg sets, about 2 to 4 minutes. (Flip half way through for a more well done egg.)

17. Fruit Parfait Layer together: 1 cup plain low-fat yogurt sweetened with 1 tsp. honey, ½ cup granola, and ½ cup frozen blueberries and strawberries.

18. Breakfast Quickie Cookie In a microwave-safe bowl, combine ½ cup oats, ¼ cup liquid egg whites, 1 ½ tbsp. brown sugar, 1 ½ tbsp. all-purpose flour, ½ tsp. vanilla extract, ½ tsp. baking powder, 2 tbsp. raisins, and cinnamon to taste. Flatten half the mixture into the bottom of the bowl and microwave for 45 seconds. Pop cookie out of the  bowl and repeat with second half of mixture.

19. Pumpkin Muesli Combine ¼ cup quick-cooking oats and ¼ cup pumpkin puree in a microwave-safe bowl. Cover with plastic wrap and nuke for 20 seconds. Let sit for 10 minutes. Meanwhile, combine ½ cup plain nonfat yogurt, 2 tbsp. honey, 1 tsp. lemon zest, and 2 tbsp. sliced almonds in a separate bowl. Stir yogurt  mixture into the oat mixture and enjoy. Extra points for adding fresh fruit, too!

 

Lunch

20. Quinoa Salad Microwave ½ cup quinoa (rinsed) and 1 cup water for 5 minutes at full power. Reduce to 70 percent power and microwave another 5 minutes. Fluff and stir in: 2 tbsp. chopped bell pepper, ¼ cup rinsed and drained chick peas, 1 tbsp. chopped parsley, 1 tbsp. olive oil, 1 tsp. lemon juice, and salt and pepper to taste. Optional: Add ½ can tuna for a meatier meal.

21. Taco Salad For the dressing, combine 2 tbsp. salsa, 1 tbsp. low-fat Greek yogurt, 1 tsp. olive oil, and 1 tsp. chili powder. Serve dressing over a salad with: 2 cups baby spinach, ½ thinly sliced celery stalk, 1 chopped scallion, 1 tbsp. chopped black olives, 2 tbsp. corn, and ¼ cup drained and rinsed black beans. Optional: Add ½ lightly toasted tortilla cut into strips to each salad.

22. Mediterranean Pita Split open a whole-wheat pita and spread one side with 2 tbsp. hummus. Add 1 large roasted red pepper (sliced), 1 tbsp. crumbled feta, 1 tbsp. black olives, 5 slices cucumber, and a small handful of mixed greens.

23. Niçoise Sandwich In a bowl, combine 1 6-oz. can tuna, ½ cup halved cherry tomatoes, ¼ cup pitted black olives (chopped), and 1 tbsp. olive oil. Split open ¼ whole-wheat baguette (about 4 inches in length) and fill with the tuna mixture and a handful of baby spinach leaves.

24. Roast Beef Roll Spread 1 oz. light cream cheese and ½ tbsp. horseradish on 1 whole-wheat wrap. Layer on 2 oz. roast beef, 1 oz. sliced cheddar, and a handful of romaine lettuce. Roll up and enjoy.

25. Open-Faced White Bean Sandwich Mash ¼ can rinsed and drained white beans with 1 tsp. olive oil and a pinch of salt and pepper. Toast 1 slice of whole-grain bread and spread with the bean mixture. Top with 1 slice red onion, 5 cucumber slices, and ¼ avocado (sliced).

26. Lighter Chef‘s Salad Tear ¼ head of romaine lettuce into bite-sized pieces. Top the lettuce with ½ tomato (sliced), ½ avocado (cut into bite-sized pieces), 2 slices deli turkey, ¼ sliced red onion, 1/8 cup shaved Parmesan, 1 tbsp. olive oil, 1 tsp. balsamic vinegar, and salt and pepper to taste.

27. Grilled Cheddar n‘ Apple Between 2 slices of whole-grain bread, layer 1 to 2 slices sharp cheddar cheese (from the deli section) and ½ green apple (thinly sliced). Spread one slice of the bread with 1 tsp. deli mustard. Grill in a nonstick pan for 2 to 3 minutes on each side or cook in a panini press until cheese is melted.

28. Hawaiian Wrap Combine ¼ cup nonfat Greek yogurt, 1 tbsp. white wine vinegar, and ½ tsp. caraway seeds in a small bowl. Toss together ¼ cup pineapple (diced),½ carrot (shredded), 2 slices of deli ham (chopped), and ¼ head Napa cabbage (thinly sliced). Dress vegetables with the yogurt mixture and roll up in a whole-wheat wrap.

29. Souper Spicy Soup In a medium saucepan, combine ¾ cup vegetable broth, a pinch of crushed red pepper flakes, and ½ tbsp. olive oil. When it reaches a boil, stir in 1/8 cup uncooked couscous, ¼ cup broccoli, and ¼ cup cauliflower (both chopped into small florets). Cook until tender. Optional: Serve topped with 1 oil-packed sun-dried tomato (chopped) and 1 scallion (thinly sliced).

30.Green Tortilla Pizza Preheat the broiler. Spread 2 tbsp. pesto (homemade or store bought) on 1 whole-grain 8-inch tortilla. Sprinkle with 2 tbsp. chopped broccoli florets, a large handful of spinach, 4 sliced baby bella mushrooms, 2 tbsp. chopped onions, and 2 tbsp. part-skim mozzarella. Broil until cheese is lightly browned, about 4 minutes.

31. Loaded Sweet Potato Prick 1 sweet potato with a fork 4 to 5 times. Microwave on a paper towel or a microwave-safe plate for 4 to 5 minutes. Split open lengthwise and top with 2 tbsp. nonfat Greek yogurt, 1 tsp. honey, 2 tbsp. drained and rinsed black beans, and a pinch of paprika.

32. Black Bean Wrap On 1 8-inch whole-wheat tortilla, mash ¼ cup drained and rinsed black beans with a fork. Sprinkle with a pinch of cumin, a pinch of paprika, and1 tbsp. cheddar cheese. Roll up and microwave for 30 seconds. Serve with 2 tbsp. salsa.

33. Low-Carb Roll-Up On a plate, layer 1 slice low-sodium deli turkey and 1 slice provolone cheese. Spread the cheese with 1 tsp. pesto (homemade or store bought!) and top with 2 slices avocado. Roll up the turkey and repeat 2 more times.

34. Fancy Fig Sandwich Mix together 2 slices goat cheese, ½ tsp. honey and a pinch lemon zest. Spread the mixture between 2 slices whole-grain bread. Add 2 tsp. fig preserves and 1 tsp. thinly sliced basil. Grill the sandwich in a pan for 2 to 3 minutes per side or prepare in a panini press until warmed through.

35. Mango Quesadillas Spread 1 8-inch, whole-wheat tortilla with 1/8 cup mango chutney. Add 2 slices deli ham, 1/8 cup crumbled queso fresco or feta cheese, and 1 tbsp. scallion (chopped). Fold in half and grill 2 to 3 minutes on each side. Cut into quarters and serve.

36. Curried Chicken Salad Combine 2 tbsp. nonfat plain Greek yogurt and ¼ tbsp. curry powder. Add ½ cup roasted chicken (diced), 1/8 cup red onion (diced), ¼ cup grapes (halved), and 1 tbsp. cilantro (chopped). Serve atop a large handful mixed greens.

 

Dinner

37. Spicy Veggies In a large skillet, combine ¼ can drained and rinsed black beans, ¼ can drained diced tomatoes, ½ zucchini (diced), and ¼ cup okra (diced). Cook 5 to 10 minutes, or until cooked through, and stir in hot sauce of choice and salt to taste.

38. Kale and Cauliflower Pasta Bring a small pot of water (with a lid on it) to a boil (about 4 to 5 minutes). Add 1 serving angel hair pasta (a small handful) and ¾ cup cauliflower florets. After 3 minutes, fish out the cauliflower and add to a trying pan over medium-high heat with ½ tbsp. olive oil, ½ shallot (chopped), 1 clove garlic (minced), and a handful of kale (stems removed and roughly torn). Cover and cook 4 minutes. Add cooked pasta, 1 tbsp. grated Parmesan, and ¼ cup reserved cooking water and toss to combine.

39. Honey Soy Salmon Preheat the broiler and combine ½ tbsp. honey with ½ tsp. soy sauce. Season 1 5-oz. salmon filet with salt and pepper and broil for five minutes. Drizzle with honey-soy sauce and broil an additional 2-5 minutes. Serve with microwaveable rice.

40. Superfood Shrimp Scampi Pasta Prepare 1 serving angel hair pasta (whole-wheat, if you can find it!) according to package instructions, about 10 minutes (including the time it takes to boil the water). Heat ½ tbsp. olive oil in a frying pan and cook ½ lb. peeled and de-veined shrimp seasoned with a pinch of salt for 3 to 5 minutes over medium-high heat. Remove shrimp and add 1 tbsp. olives (chopped), 1 tbsp. parsley (chopped), and 1 clove garlic (minced). Cook 1 minute and add 1 cup fresh baby spinach, ½ cup halved cherry tomatoes, ¼ cup chicken broth, and 1/8 cup white wine. Cover and cook 3 minutes. Stir in shrimp and serve with pasta.

41. From-Scratch Fish Sticks Preheat oven to 425 degrees. Slice 1 6-oz. cod filet into 6 strips. Season with 1/2 tsp. balsamic vinegar, 1/8 tsp. salt, and 1/8 tsp. paprika. Bread each by dipping into 1 egg (scrambled) and then ½ cup seasoned whole-wheat breadcrumbs. Place on a foil-lined baking sheet, spritz fish strips with cooking spray, and bake for 8 to 10 minutes, or until opaque throughout. Serve with a green salad (2 handfuls of spinach or mixed greens with a spritz of oil and vinegar) for a healthy dose of veggies!

42. Asparagus and Orzo Pasta Preheat the broiler and bring a small pot of water (with a lid) to a boil (about 5 minutes). Add ¼ lb. asparagus (cut into 3-inch pieces) and½ cup orzo to the pot. After 3 minutes, remove only the asparagus and continue cooking orzo according to package instructions (usually about 6 minutes). While orzo cooks, season 5 oz. salmon filet with salt and pepper and broil for 5 minutes, or until opaque throughout. Meanwhile, whisk together ½ oz. crumbled feta, ¼ tbsp. chopped dill, ½ tbsp. lemon juice, ½ tsp. olive oil, and pepper to taste. Flake the fish and toss together all ingredients.

43. Springtime Stir-Fry Combine 5 asparagus spears (quartered lengthwise), ½ cup snow peas, ½ cup broccoli florets, and ¼ cup fava beans (shelled) in a pan coated with cooking spray, and heat over medium-high heat. Cook for 4 minutes. Instead of using pre-made sauce, heat 2 tbsp. canola oil with ½ tsp. grated ginger and 1 scallion (chopped), and toss with cooking veggies. Cook for an additional 3 minutes or until veggies are softened but still crisp inside. Optional: Serve with rice (like Uncle Ben‘s Ready Rice, which cooks in approximately 90 seconds).

44. Veggie Fried Rice Prep 1 serving of instant rice (about ¾ cup) according to package instructions, approximately 90 seconds. Sauté cooked rice with ¼ zucchini (diced), ¼ cup cherry tomatoes (halved), and ¼ can drained and rinsed black beans. Add 1/8 cup vegetable broth and cook 5 to 7 minutes. Push the veggies and rice to outer edges of pan and scramble 1 egg in the center of the pan until cooked, about 3 minutes. Serve the fried rice topped with egg and ½ tbsp. shredded cheddar cheese.

45. Spicy Shrimp Stir-Fry Heat 1 tbsp. canola oil in a pan over medium-high heat. Add 1/8 tsp. crushed red pepper and ¼ onion (sliced) and cook for 4 minutes. Add ½ a red bell pepper (sliced), ½ cup zucchini and squash (thinly sliced), and ¼ cup corn kernels and cook for 5 minutes. Add ¼ lb. shelled and de-veined shrimp and cook an additional 3 minutes, or until shrimp are pink in color and opaque.

46. Tuna Pasta Salad Cook 1 serving corkscrew pasta according to package instructions, about 12 minutes. In a bowl, combine ½ tbsp. balsamic vinegar, ½ tbsp. olive oil, and 1/8 tsp. celery salt. Stir in ½ can flaked white tuna, 1 chopped scallion, and ¼ cup halved grape tomatoes. Drain the pasta, rinse with cold water, and toss with the tuna mixture.

47. Couscous with Chicken Sausage Ragu Cook 1 serving couscous according to microwave instructions, about 7 to 10 minutes. While couscous is cooking, heat ½ tbsp. olive oil over medium-high heat. Slice open 1 uncooked chicken sausage to remove the casing, and add meat to the pan. Add ¼ cup onion (chopped) and sauté, crumbling the meat with a wooden spoon. When the meat is no longer pink (about 4 to 5 minutes), add 1 cup canned crushed tomatoes, 1 garlic clove (minced), 1/8 cup basil leaves (chopped), and salt and pepper to taste. Cook about 2 minutes to warm through and toss with couscous.

48. Portobello Burgers Preheat a grill or grill pan. Whisk together 1 clove garlic (minced), ½ tbsp. balsamic vinegar, 1 tbsp. olive oil, and ½ tsp. fresh basil (finely chopped). Drizzle half the sauce over 1 Portobello mushroom cap. Grill the mushroom for 3 to 4 minutes per side, covered. Meanwhile, combine the remaining sauce with½ tbsp. light mayo and spread on 1 whole-wheat bun (lightly toasted). Place the mushroom cap, 1 tomato slice, and 1 lettuce leaf on the bun.

49. Tropical Scallops Prepare 1 serving instant brown rice according to package instructions, approximately 90 seconds. Stir together ½ cup mango (chopped), ½ small cucumber (peeled and cut into bite-sized pieces), ¼ tbsp. grated ginger, 1 tsp. lime juice, ½ tbsp. olive oil, and 1 tbsp. cilantro (chopped). Meanwhile, heat 1/2 tbsp. olive oil in a pan over medium-high heat. Season ½ lb. sea scallops with salt and pepper, and sear for 2 minutes per side or until lightly browned and cooked through. Serve scallops with rice and mango salsa.

50. Creamy Avocado Pasta Cook 1 serving angel hair pasta according to package instructions, about 12 minutes (including boiling time!). Meanwhile, combine the juice from ½ a lemon, 1 garlic clove, 1 tbsp. olive oil, ½ of an avocado and 1/8 cup basil in a food processor and puree. Toss together pasta and sauce and season with salt to taste.

51. Turkey Frittata Preheat the oven to 425 degrees. In a small ovenproof pan, heat ½ tbsp. olive oil over high heat. Add ¼ lb. ground turkey, ½ tsp. curry powder, and 1/8 cup grated onion and cook until the turkey is no longer pink, about 3 to 4 minutes. Meanwhile, beat together 2 eggs, 1/8 cup milk, and a pinch of salt and pepper. Add the egg mixture to the pan, lower the heat to medium-high, and cook 2 minutes or until eggs begin to set. Transfer to the oven and cook until the eggs set, about 5 minutes.

52. Southern Breakfast (for Dinner) Recreate this southern favorite in half the time. Combine ½ tbsp. lemon juice, a dash of Tobasco sauce, and ¼ lb. peeled and deveined shrimp. Heat ½ tbsp. olive oil in a pan over medium heat and add 1/8 cup chopped onion, 1 tbsp. green bell pepper (diced), and 1 clove garlic (minced). Cook 5 minutes and then add shrimp mixture, 1 scallion (chopped), and 1/8 cup low-sodium chicken broth and cook an additional 3 to 5 minutes. Meanwhile, prepare ½ cup quick-cooking grits according to package instructions and stir in 1 tsp. butter and a pinch of salt (less than 5 minutes in the microwave). Serve with shrimp.

Originally posted February, 2012. Updated June, 2013.

What are your favorite ways to speed up recipes? Tell us in the comments below!

Veggie-Packed Arugula Salad

Arugula is a powerful green with a peppery bite, which is why I often find its flavor hard to enjoy alone in a salad. However, adding a few other add-ins to soften its kick changes the flavor completely.
 

Sure, all salad greens are healthy and low in calories, but arugula stands out. Compared to iceberg lettuce, arugula has more than eight times more calcium, nearly five times more vitamin A, vitamin C, and vitamin K and four times more iron in the same serving size.
 

With the smooth texture of peas, the softness of olive oil, the freshness of cherry tomatoes, and the dense texture and full-flavored nature of olives, arugula is both complemented and challenged in this salad.

Ultimately, the green emerges as the centerpiece. Enjoy!

 Veggie-Packed Arugula Salad

 

Serves 1

What You‘ll Need:

2 large handfuls of fresh arugula leaves
6-8 cherry tomatoes, quartered
6-8 black olives, pitted
1/4 white onion, diced
3/4 cup peas, rinsed (canned, frozen, or fresh work!)
1/4 cup extra-virgin olive oil
1/4 teaspoon mustard
1 lemon, juiced
Sea salt and black pepper, to taste
 

What To Do:

1. Toss together arugula leaves with tomatoes, olives, peas, and onions.
2. In a separate bowl, whisk together the remainder of the ingredients.
3. Pour the dressing over the arugula leaf and vegetable mixture and toss until evenly combined.
4. Serve and enjoy!

This recipe and photo were created by contributor Aylin Erman of Glow Kitchen

51 Paleo Snacks Anyone Can Love

 by David Tao

No grains? No problem. Paleo eaters may shun grains, processed vegetable oils, and refined sugars, but that doesn’t stop them from enjoying plenty of delicious dishes — and creating some downright ingenious recipe substitutions. Whether you’re a longtime primal eating fanatic or just curious about what it’s like to go back to dietary basics, we’ve got 51 delicious Paleo-approved snacks for whenever hunger strikes.

Paleo Classics

1. Cauliflower Popcorn
Corn is a Paleo no-no, so replace the movie favorite with a more nutritious cauliflower version that has a similar buttery taste and satisfying crunch.

2. Bacon and Guacamole Sandwiches
We’re kicking ourselves for not thinking of this one sooner. Michelle Tam, founder of Nom Nom Paleo, has some sage advice here: Slap a tablespoon (or two) of guacamole between strips of crispy bacon for a mini-sandwich combo every Paleo enthusiast can love.

3. Deconstructed Guacamole
For a filling, colorful salad, combine cubed avocado and diced tomato with lemon juice and your favorite seasonings. Best if the avocados aren’t too ripe so they’ll keep some shape.

4. Paleo Hummus and Veggie Slices
Going Paleo means saying goodbye to traditional hummus. This recipe swaps cauliflower for chickpeas for a substitute that will fool all but the most astute hummus connoisseurs. Serve with slices of your favorite dip-able vegetables.

5. Baba Ghanoush and Sesame Crackers
Eggplants are Paleo-friendly for most, but store-bought baba ghanoush can still contain loads of hidden mayo — and that can mean a lot of unwanted vegetable oils. Go for a simple, mayo-free recipe with lots of garlic for a fresher take that won’t weigh you down. Try pairing this dip with some Paleo-friendly homemade sesame crackers.

6.Prosciutto Wrapped Melon
A sweeter combo than the one above, this easy recipe requires zero cooking. Pick a favorite in-season melon (cantaloupe and honeydew work well) and wrap with preservative-free prosciutto for a juicy snack with a salty kick that’s tops for finger food.

7. Prosciutto Wrapped Asparagus
Roast asparagus, then wrap in a preservative-free prosciutto for a snack that will also impress as an appetizer. Serve with egg yolks as an optional dipping sauce (go for the pasteurized variety if raw egg isn’t your thing).

8. Shrimp Cocktail
Start simple with the original cocktail. Serve this protein-rich snack with sugar-free cocktail sauce for an added kick.

9. Bacon-Roasted Brussels Sprouts
Brussels sprouts are a much-maligned green, but we’ve learned to love this superfood in almost every form. Roast with diced bacon — and some extra bacon grease — and there’s even more to celebrate.

10. Chicken-and-Egg-Stuffed Tomatoes
Combine cooked diced chicken and hardboiled egg with a simple vinaigrette and then stuff into hollowed-out beefsteak tomatoes. Garnish with paprika for flavor and color.

11. Guacamole Deviled Eggs
Mash hardboiled egg yolks with avocado with a dash of lemon juice, then stuff into egg whites for a greener take on deviled eggs. Bet you can’t eat just one! (We couldn’t eat just four.)

12. Egg Muffins
Miss muffins on Paleo? Try this version — basically mini omelettes baked in a muffin tin — for an infinitely customizable snack. Fill with your favorite veggies and meats, top with cheese (or go without), and enjoy for breakfast or whenever a snack craving hits.

13. Avocado with Sunflower Seeds
Halve and pit a ripe avocado and fill the center cavity with roasted sunflower seeds for a quick treat with contrasting textures.

14. Green Eggs
We’ll pass on the green ham for now, but this recipe gets the thumbs up. Blend eggs with a few leaves of superfood kale — keep the leave on the stalks! — and scramble for a nutrient- and fiber-packed twist on the classic omelet.

15. Homemade Trail Mix
Let’s face it: A lot of the best-tasting trail mixes aren’t the best for Paleo peeps, since sugar-coated dried fruit, milk chocolate morsels, and peanuts often take center stage. Make your own version at home by opting for nuts like almonds and macadamias, and no-sugar-added dried fruit for a touch of sweetness.

16. Bacon-Wrapped Dates
Try this sweet and savory combo for a snack that’s great served hot and cold. Experiment with different thicknesses and varieties of bacon for a twist on flavor.

17. Egg-Stuffed Pepper
Hollow out a bell pepper and fill with two or three cracked whole eggs. Sprinkle with salt and pepper and bake or microwave until the eggs are cooked through. Add in some diced bacon or other meat for even more protein.

18. Roasted Sweet Potatoes
We’ve got tons of awesome sweet potato recipes, but this is the first entry on anyone’s list. Sprinkle sweet potato wedges, slices, or chunks with olive oil and rosemary, then roast at about 400 degrees until tender. (Also check out this great idea for crunchy sweet potato chips — in a microwave!).

19. Almond "Cheese" with Apple Slices
For Paleo eaters who avoid dairy, this recipe uses an ingredient that‘s probably already in the cupboard. Soak and peel almonds, then toss in a food processor until they’re a nutty goop. Strain in cheesecloth and refrigerate for a ricotta-like texture. Pair with apples for a filling, balanced snack!

20. Almond-Parmesan Zucchini Crisps
Course, homemade almond flour and grated Parmesan give these crisps restaurant-style breading — without the bread. Swap in shredded coconut for the cheese if dairy’s not part of your diet.

 

Carnivore’s Delight

21. Paleo Pizza Bites
No crust? No problem. These bite-sized snacks use preservative-free pepperoni or thin-cut sausage as their base. Top with tomato sauce, olives, and oregano for the full pizza experience.

22. Chili-Lime Chicken Wings
There are endless ways to serve chicken, but this recipe gets a special nod for proving wings don’t need to be breaded and deep fried to taste great.

23. Basil-Artichoke Turkey Meatballs
Paleo enthusiasts have revamped the art of making meatballs, and this recipe goes above and beyond by cramming in extra veggies. The texture of the artichokes is the perfect addition to make this a well-rounded snack instead of just a spaghetti topper.

24. Coconut Chicken Nuggets
Say goodbye to fried mystery meat. These coconut-crusted nuggets also come with a recipe for Paleo barbecue sauce for a condiment we won’t have to write off as a cheat meal.

25. Crispy Prosciutto Chips
Bake preservative-free prosciutto for a thin, crunchy, mouth-watering snack — though we recommend a thicker cut if dipping is involved, since these come out pretty fragile.

26. Bacon Wrapped Eggs
The brilliance of this recipe is its innovative use of a muffin tray. Line the tray’s holes with bacon, then crack an egg into each one and bake for a three-bite breakfast (or second breakfast, we won’t judge).

27. Beef Jerky
Jerky lovers were eating Paleo before it was cool (well, before it was cool again). Dried or smoked meat is the modern caveman’s ultimate snack. We like this recipebecause it’s based off a flavor combo — Teriyaki and beef — we’ve all come to know and love.

28. Ground Beef Jerky
This is a great recipe that doesn’t require the use of a dehydrator — or even a prime cut of beef. Spread a hunk of seasoned ground beef into a thin layer on a baking sheet, and bake on a low setting (about 155 degrees) for 8-12 hours. When it’s all cooked, break into chunks the size of your choosing.

29. Gluten-Free Fish Sticks
Almond flour takes the place of normal breading in this upgraded version of the grade-school staple. The combo of grapeseed and olive oils makes for a great crunch in the finished product while reducing the risk of burning the fish.

30. Paleo Scotch Eggs
This bar-food favorite is easy to adapt for a Paleo lifestyle. Wrap a hardboiled egg in minced beef and garlic, and bake for 30 minutes or until the beef is done.

31. Pork and Apple Skewers
Here’s a kebab combo that’s great to prep ahead of time (and trust us, they keep well enough in the fridge for a next-day snack). Pork chops and applesauce are a tried and true pairing, but this recipe slides chunks of apple, pork, and red onion onto the same stick for a more portable feast.

 

On-the-Go Favorites

32. Kale Chips
Hand-tear kale into bite-sized pieces, coat in olive or coconut oil, sprinkle with sea salt, and bake until the edges are crunchy and brown: It’s the recipe that brought kale back into foodies’ good graces!

33. Roasted Pumpkin Seeds
While this recipe is probably easiest around Halloween, roasted pumpkin seeds keep great in bags for a truly mobile snack. Sprinkle with cumin or curry powder for a slightly spicier version.

34. Paleo Herb Crackers
For a gluten-free cracker packed with flavor and crunch, combine almond flour, water, oil, and some favorite herbs. Spread the dough on cookie sheets and bake for 10 minutes or until golden brown, but not brittle.

35. Sunflower Sesame Crackers
These three-ingredient crackers (if water even counts as an ingredient) can also be made using chia seeds for an omega-3-rich crunch.

36. Crispy Mushroom Chips
King oyster mushrooms are recommended for this simple recipe, though we’re definitely up for experimenting with different varieties. Use melted ghee (clarified butter) as a coating for the perfect color and texture.

37. Three-Ingredient Energy Bars
Energy bars are great on the go, but sometimes their complex ingredient lists don’t make for the cleanest eating. Make some Paleo bars on the cheap by blending dried fruit (like raisins), nuts, and pitted dates. Next, spread onto a baking sheet and chill. Cut the bars into the preferred size and store in the fridge until packing that next lunch.

38. Spiced Macadamia Nuts
These spiced nuts are, well, actually spicy. Cayenne and allspice give otherwise-neutral macadamia nuts a surprising kick. Enjoy, but not without some water nearby.

39. Blueberry-Apple Pie Trail Mix Balls
This recipe calls for store-bought PaleoKrunch Apple Cereal for added texture and apple flavor, but slivered almonds and dehydrated apple chunks would work, too. Combine all ingredients, form into balls, and chill for a no-bake snack great for both hikes and morning commutes.

 

Sweet Treats

40. Easy Strawberry Ice Cream
It’s not quite as easy as the one-ingredient banana ice cream, but it’s definitely as tasty. This recipe calls for coconut milk to give the finished product a smooth texture.

41. Almond Butter Ants on a Log
It’s an elementary school tradition: celery stalks, nut butter, and raisins to top it all off. Swap in almond butter to keep it Paleo (remember, peanuts are legumes — a Paleo no-no!).

42. Grilled Peaches
Halve fresh peaches and coat the cut sides in ghee or coconut oil, then grill on medium-high heat for around four minutes per side. They’re sweet enough as-is, but serving with some natural honey can boost the flavor even more.

43. Paleo Fudgesicles
To be fair, this take on the ice cream truck classic requires some added stevia for the right amount of sweetness. But we applaud the creator for coming up with a Paleo workaround for the fudgy chocolate texture. (It’s avocado-based, obviously.)

44. Banana Ice Cream
Bananas aren’t always the Paleo eater’s best friend, especially for those dialing back the carbs. But if you’re splurging or already incorporate America’s most popular fruitinto the normal routine, this one-ingredient ice cream is an obvious addition.

45. Homemade Fruit Leather
Avoid added sugars and preservatives and create your own flavor combos with some homemade fruit leather. Use seasonal fruit for a treat that keeps well even when the produce is off the shelf.

46. Nut Butter-Stuffed Apples
Core fresh apples and fill with your favorite nut butter, then bake for a dense, flavorful dessert. Note: Almond butter works well when cooking!

47. Coconut Butter-Stuffed Dates
In case wrapping dates in bacon wasn’t enough, this recipe forgoes the savory in place of sweet coconut butter as a filling. Think of them as mini Paleo cannolis.

48. Almond Butter-Apricot Bites
Another take on the no-bake energy bar model, this recipe adds apricot and coconut for extra sweetness.

49. Chocolate-Covered Bacon
This snack is simple, elegant, and irresistible. Use dark, soy-free chocolate to complement the bacon’s natural smoky flavor (and to keep things Paleo-friendly, of course).

50. Baked Paleo Custard
Treat yourself with this decadent, gluten- and dairy-free vanilla custard. Garnish with nutmeg if you’re feeling fancy.

51. Decadent Fruit Dip
Store-bought caramel dips are summer picnic staples, but they’re not always the best for our waistlines. This lighter recipe lets cooks make both vanilla and chocolate versions in one batch. Now that’s innovation.

What are your favorite Paleo eats? Let us know in the comments below and tweet the author @d_tao.