Paleo Challenge is HERE!!! & Paleo Coconut Almond Fudge! =)


Ok kiddies!!!!!!!!! Fall is coming…..which screams PALEO CHALLENGE! Woohoo!! Who doesn’t want to look better, feel better & perform better?!? I’m all about healing yourself from the inside out, with food!! So, with that being said, what is 8 weeks of clean paleo eating to achieve these optimal results?? EASY! Sign up before September 15 (which is like 2 days!!) & improve yourself, set some goals, achieve them, clean up your eating routine & be an overall better version of yourself! Paleo will do that for you. My promise through this challenge is to devote my website to 8 WEEKS OF LURONG PALEO CHALLENGE APPROVED RECIPES!! I want to support every challenger & hopefully make breakfast, lunch, dinner & snack ideas a little bit easier!


8 weeks out of your life is no time at all! Let’s make a change! Good luck everyone! <3

Sign up for the Lurong Paleo Challenge 2014 @


With all that being said, I thought it was only fitting to share a decadent chocolate treat recipe as a last HOOOOORAAAH! =) You will not be disappointed!

Paleo Chocolate Almond Fudge:

1/2 cup coconut oil

1/2 cup coconut butter

1 cup coconut milk

2 cups dark chocolate (70% or higher is better!)

1 tbsp almond extract

1 tsp vanilla extract

1 tsp sea salt (& more to top with, if desired!)

1/2-3/4 cup chopped almonds (or other nut of your choice!)

In a medium size pot, add your oil, butter & milk. Heat over medium heat until hot and bubbling, stirring often. While that is heating, add your chocolate to a medium size bowl. When your wet mixture is hot, pour over the chocolate & use a spoon or scraper to gently mix until chocolate is completely melted. Do not over mix or your chocolate may get grainy. Then add in the extracts, salt & nuts. Gently stir to combine. Line an 8×8 glass baking dish with plastic wrap. (Have it come up over the edges as well.) Put in the freezer for about 45-60 minutes, until cold & solidified! Remove chocolate block by picking up each side of the plastic wrap, & gently transferring to a cutting board. Cut into small squares & enjoy! These are very rich & decadent, so a little square (or 2 ) should be enough! Store them in the freezer, they are yummy that way!



Baked Lemon Herb White Fish


Good morning everyone!!! Every time I go grocery shopping, which is my total peace time..I try to pick up some different foods to try to cook! I mean Whole Foods has every food you could ever dream of!! Things I have never even heard of!!! I mean have you seen those Ostrich eggs?!!? Ridiculous!!!!!!!!! Well, I won’t be buying those…I was just saying! =) Anyways…I always pick up some new fruits, veggies, fish, meat…whatever really, just to find a new recipes and/or challenge myself! I will tell you, I am not always comfortable cooking fish. I feel like I always mess it up…can’t tell when it’s done….ya know.. wah wah! Anyway, I bought Sole, which is just a mild white fish, I thought it was similar to Tilapia. It turned out delicious paired with a Beet Salad & Roasted Carrots!

Baked Lemon Herb White Fish:

2lbs white fish (I used Tilapia & Sole, seperate dishes)

1/4 cup melted Grass-fed Butter

juice from 1 lemon

minced garlic

italian seasoning (salt free) (to taste)

Sea Salt & Pepp (to taste)

Melt your butter in a microwave safe container (I use glass measuring cup). Add in your lemon juice. I used two seperate 9×13 glass baking dishes. I put the fish in each, in a single layer. I poured over the butter, lemon mixture over each dish. Then I added the italian seasoning, garlic & S&P to taste! (Generously coating the fish=)). Bake at 375 for about 20 minutes. Then broil on high for 4 minutes to get golden brown! <3 Serve with some veggies and you are good to go! This dish also makes for nice leftovers, if it survives that long!!!! Enjoy!


Ohhhhhh the avocado….such a versatile vegetable…is it a vegetable?!!?!?! Let me google…hmm ok I guess it’s a fruit! Anyway….a FRUIT with tons of uses, most commonly in guacamole! I’m sure most people know how to make guacamole, but I was just making it for my house & thought that I haven’t shared the recipe & maybe it could change someones life!!!!! (too much?!) It’s a very basic, very simple procedure, but very enjoyable with some veggies (good girl/boy) or some blue corn chips (mmmmm hmmmm that’s right!) So easy to whip up for snacks, a picnic, to bring over someones house as a last minute thought!


Simple Guacamole:

3 avocados, ripe

1/2 red onion, finely diced

1 lime, juiced

1-2 tsp minced garlic

S&P to taste

pinch of cayenne, to taste

Hardest part here is cutting, pitting & scooping out the avocado, which is not that hard. After that is done, put the 3 avocados in a bowl. Pour in the lime juice & seasonings. Mash with fork or potato masher until you have your desired consistency, I like mine pretty smooth. Stir in the red onion & you are DONE! I like to make and serve the guacamole right away to prevent browning, typically the lime helps prevent this. You can also put the pit of the avocado in the guac until you are ready to serve, weird, but seems to help as well! Eat up! <3

Paleo Sweet Potato Hash

Hey all!!!!!!! I just got back from vacation & I’m back in action!!!! =) I was thinking about side dish ideas tonight for dinner, something easy…& there were 3 sweet potatoes right there staring at me!!!!!! I’ve made a hash before with them, but this one had some tasty additions! As odd as this sounds, it sort of tastes like fried rice!! (Maybe I’m starting to become delusional…wah!) With that being said, feel free to add some protein (chicken, steak, pork) to make this an entree! YUM!


Sweet Potato Hash:

3 med-large sweet potatoes, shredded

4 celery stalks, diced

1 med yellow onion, diced

about 5 garlic cloves, minced


1 TBSP ground dried sage (I like exxxxtra sage!)


Heat a deep pan or pot over medium heat. Saute the onion & garlic in EVOO until they start to get soft. Add in celery, saute for a few more minutes. Add in the shredded sweet potato, salt, pepper & sage. Cover & cook for about 5-10 minutes, stirring frequently until sweet potatoes are soft. Add some EVOO if the sweet potatoes get dry or start to stick! & that’s it!!! ALL DONE! You can enjoy this for breakfast with eggs, with lunch, or as a side or entree for dinner! This hash also makes perfect leftovers! <3

Simple Arugula Salad!

Let’s start by saying, I loooooooove grocery shopping. Yep, you heard right. I am in love! I always go by myself, it’s like my peace time! During my trip, of course I get my usual kitchen staples, but I like to get some things that I don’t normally use, or have never played with! I know arugula is a very common green, but I just never ever use it! I used to think it was too bitter & pepper-y, but I thought I should give it another go! Expand my pallette I suppose! Another scary ingredient….fennel…heard of it, but scared of it! (what a baby…) So anyway, I bought these items, added some of my other favorite ingredients for a beautiful, simple, but sooooo flavorful salad!

arugula salad

Arugula with Shaved Fennel, Zucchini & Pumpkin Seeds!

1 bag organic arugula

about 1/2 cup shaved fennel (use a mandoline, or slice VERY thin with a knife.)

1 med size green zucchini, shaved with mandoline

1/4-1/2 cup raw pumpkin seeds

1/4-1/2 cup grassfed cheese (optional, if you wanna get CRAY! :))

1 apple of your choice, cored, chopped into chunks


about 1/3 cup EVOO

about 1/3 cup fresh lemon juice


**Mix your dressing in a bowl. Add the fennel & zucchini to the dressing & marinate it for about 10 or so minutes. Mix up the rest of your salad ingredients to a large bowl..Arugula, pumpkin seeds, apple. After about 10 minutes & you are ready to serve, add your mix of zucchini, fennel & dressing to your arugula & toss! Add your grassfed cheese if desired! This salad is delish, & still delish the next day!!! <3


Carrot Ginger Smoothie!!


I’m sure you all know, if you follow me on Instagram & Facebook as well, that I am for suuuuuure a smoothie lover! I have one daily for my breakfast & sometimes for a little snacky snack! Love them! It’s so easy to jam pack them with veggies & other healthy components! YUM! I usually stick to the same recipe, which I have posted earlier, but I have to try & change it up once in a while! I came across this fabulous 100% Organic Carrot Juice at Trader Joe’s, I picked it up just to give it a try! Especially since it’s already juiced & makes my life so much easier =) oh p.s….$3.99…YES! Here is a VERY easy, simple, tasty recipe with few ingredients!

Carrot Ginger Smoothie:

carrot smoothie

8oz Trader Joe’s 100% Organic Carrot Juice

1 apple of you choice, cored & roughly chopped (I kept skin on!)

Sprinkle of cinnamon & ginger powder (fresh ginger will work!)

1 scoop of protein powder of your choice (optional, I use Nutiva Hemp Protein Powder)

Handful of ice cubes

**Throw everything in a blender…DONE….YAY!!!!!!! =) I love how the sweetness of the carrots comes out when blended with the apple. Such an easy, yummy treat! ENJOY! <3




Tuna & Scallion Pancakes!

tuna pancakes

We all have those days when we come home & it’s hot & we’re tired & don’t want to do anything!! Or when we think we got it all in order & then bam, you didn’t take the chicken out of the freezer! UGH!!!! Wah wah, I know, tough..but dinner has to be made & we have to eat right?! Here is a very easy & quick idea that is very yummy! (Doug & Paige approved!!)

Tuna & Scallion Pancakes:

(3) 5oz cans of tuna fish, drained

3 eggs

1/4 cup almond or flax meal

2-3 tbsp lemon juice (about 1/2 lemon, I like it extra lemon-y!)

1/2 cup chopped scallion, green & white parts

1 tsp parsley

Few shakes of salt, pepper & garlic powder

Ok, here is the hard part…..mix everything in a bowl…boom, done! Ok, you actually should let it sit in the fridge for about 20 mins, then form into about 8 patties. Cook over medium heat until golden on each side & warm in the middle! (I used a griddle so I could do one batch & be done with it!) Now how hard was that?!? Served with a salad, this can be the perfect lunch or dinner! Light, healthy & delicious! Enjoy!