Fun Healthy Cocktails

Okay so "healthy" is probably an overstatement, but it's Memorial Day weekend and let's face it you're probably going to throw back a few cocktails while grilling, boating, sunning or whatever it is you're doing to celebrate...

You work hard and deserve a little indulgence, but you don't want to look fat & bloated in your bathing suits this summer so why not opt for these lighter drink options that pack a punch without the guilt!


Blueberry Cooler:

Blueberries are an antioxidant powerhouse! A diet rich in antioxidants is important for keeping toxins & free-radicals in your body at bay. Blueberries also contain high levels Vitamin C, Vitamin E, & Fiber.

Another great thing about blueberries is that studies have shown that the anti-oxidants in them help protect the brain from oxidative stress and can help fight Alzhiemers & dementia.

Ingredients:
1 1/2 ounces blueberry-flavored vodka, like Stoli Bluberi
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
About 2 ounces soda water
Blueberries for garnish
Fresh mint sprig for garnish (optional)

Combine vodka, lemon, & lime juice in a glass filled with ice. Mix then top with club soda, blueberries, and a mint sprig for garnish!



Cucumber Mint Cocktail

Cucumbers offer some great benefits for your skin. Its silica content is essential for keeping connective tissue such as muscles, tendons, cartilage, & bone healthy. Silica is often recommended for improving skin's complexion and overall health as well. Cucumbers also have a high water content and we all know how important staying hydrated is for your skin!

Cucumbers also are a natural diuretic. Diuretic foods aid in the elimination of waste and toxins from the body through urination. I really don't care if you think it's gross- it's a nescessary function which keeps your body clean in the long run so that makes it cool.

Ingredients:
2 English Cucumbers
Ice Cubes
1 C Loosely Packed Mint Leaves
2 Tsp Sugar
3 Tbsp Lime Juice
½ C Vodka
2 Tbsp Cointreau

1.Cut 4 thin spears from 1 cucumber, and reserve for garnish. Peel remaining cucumbers, and quarter them lengthwise. Scrape out seeds with a spoon, and discard. Coarsely chop cucumbers, then puree in a food processor until smooth. Strain through a fine sieve, pressing on solids to extract as much liquid as possible.

2.Fill a cocktail shaker with ice. Add mint, sugar, and lime juice, and shake. Add 3/4 cup cucumber juice, the vodka, and Cointreau, and shake. Strain into 4 glasses filled with ice. Garnish each cocktail with a cucumber spear.




http://www.juicing-for-health.com/cucumber-benefits.html
http://www.womenfitness.net/blueberries.html

Chipotle Shrimp Tacos with Avocado

It's Cinco de Mayo this week and that means margs & Mexican food! The only problem is so many of the Mexican dishes we cook are loaded with ingredients that are calorie dense and low in nutrients- gross.

To avoid these unhealthy traps, try inviting friends over for drinks and dinner. Make skinny margaritas and pair it with the below amazing Chipotle Shrimp Tacos with Avocado. The flavor is killer and because it's a lighter option you won't have any regrets the next day!

Avocado: Some people avoid avocados because they're high in calories but that's absurd given that they are nutritional powerhouses! Avocados are a great source of Vitamin K, Fiber, Potassium, Folate, Vitamin C, & Vitamin B6 (to name a few).

Avocados also contain oleic acid, a monosaturated fat (You know, the good kind that every body needs in moderation). Monosaturated fats help lower your LDL (bad cholesterol) and raise your HDL (good cholesterol). Monosaturated fats also lower the level of triglycerides, which is the amount of fat circulating in your blood. Another awesome benefit of oleic acid is that it aids in the absorption of fat soluble vitamins such as A, E, D, & K! All these awesome benefits, how could you not want to incorporate avocado into your diet through the below recipes :)

Enjoy!

Chipotle Shrimp Tacos

(Courtesy of Cooking Light)

2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile powder
32 peeled and deveined large shrimp (about 1 1/2 pounds)
1 teaspoon olive oil
8 (6-inch) white corn tortillas
2 cups shredded iceberg lettuce
1 ripe avocado, peeled and cut into 16 slices
3/4 cup salsa verde
Preparation
1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.

2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.

3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.




http://www.healthdiaries.com/eatthis/10-health-benefits-of-avocados.html
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5#healthbenefits