Staying on the right diet track is always difficult during holidays. With the Fourth of July this week, I wanted to make it just a little bit easier to make healthy—and delicious choices during your celebrations.
From appetizers, to the main course, to dessert—I’ve got you covered.
1. Steak Satay
- 2 tablespoons soy sauce
- 1 pound steak (thinly sliced)
- 1 teaspoon sea salt
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon pepper
- 3 teaspoon barbecue sauce
- 1 teaspoon ground ginger
- 1 teaspoon chopped spring onion
- 1 teaspoon ground garlic
- 1/2 teaspoon turmeric
- (Optional: sprinkle of red pepper flakes for those who like it spicy!)
- Marinade chicken fillets with all of the seasonings and store in a fridge to marinade for at least 1 hour
- Barbecue the satays
Adapted from Source
2. Chipotle Lime Chicken Fajita Skewers
▪ 4 chicken breasts (app 2 lbs)
▪ 5 limes (juiced)
▪ 1/2 tbsp sea salt
▪ 1/2 tbsp cumin
▪ 1 tbsp ground chipotle pepper
▪ 1/4 cup cilantro (chopped)
▪ 1 garlic clove (minced)
▪ 2 red bell peppers
▪ 2 green bell peppers
▪ 1 red onion
- Start by juicing four of the limes into a small mixing bowl. Mix in the salt, cumin, chipotle pepper, cilantro and garlic to make the marinade.
- Chop the chicken breasts into cubes and place in a large Ziploc bag or plastic container.
- Pour the marinade over the chicken.
- Close and shake well until all of the chicken is covered. Place in the refrigerator for 30 minutes to marinate.
- While the chicken is marinating chop the bell peppers and onions.
- After the chicken has soaked up all of those amazing flavors start to skewer the chicken, bell peppers and onions.
- Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes.
- After the chicken is cooked through, remove from the grill, squeeze the last lime over the skewers and serve!
3. Grilled Corn on the Cob with Cilantro and Feta Butter
- 6 ears corn on the cob in husks
- About 1/4 cup kosher salt
- 1/2 cup feta
- 1/2 cup extra virgin olive oil
- 1/4 cup grass fed butter, softened
- 1 teaspoon lime zest
- 2/3 cup coarsely chopped cilantro
- Remove silks from corn but leave husks intact. Put corn in a large bowl with 1/4 cup salt and water to cover. Soak about 1 hour.
- Heat a grill to medium-high (350° to 450°). Meanwhile, whirl feta, grass fed butter, olive oil and lime zest in a food processor until fairly smooth. Add cilantro and pulse to blend. Spread half the butter mixture on a plate and spoon the rest into a small bowl.
- Grill corn, covered, turning occasionally, until tender (peel back husks to check), 10 to 15 minutes. Peel back husks from cobs and tie with a strip of husk. Roll cobs in butter mixture on plate to coat (use a flexible spatula to help), then set on a platter. Serve with remaining butter and more salt to add to taste.
4. Grilled Asparagus with Feta
- 1 bunch thick asparagus, about 24 spears, ends trimmed
- 3 tablespoons extra virgin olive oil, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest, from one lemon
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- 1/3 cup crumbled feta cheese
- Preheat grill to high
- Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.
- Put asparagus on the grill, making sure spears are perpendicular to grates so they don’t fall through. Set asparagus dish next to grill (do not clean).
- Cover and cook asparagus for 3-4 minutes, until nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish.
- Let cool, then transfer spears to cutting board and cut into 1½” pieces.
- Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta, lemon zest and lemon juice.
- Toss gently and season with more salt, pepper and lemon juice to taste.
- Serve room temperature or cold.
5. Grilled Avocados with Fresh Tomato Salsa
- 2 avocados
- 1 large tomato, cored and cut into ½-inch cubes
- 1 tbsp chopped fresh cilantro
- 1 tbsp finely chopped scallions
- 2 tsp finely chopped seed jalapeño
- 1 tsp freshly squeezed lime juice
- 1 tsp extra-virgin olive oil plus additional for grilling
- 1/8 tsp salt plus additional to taste
- Halve the avocados lengthwise; pit and peel.
- Slice a thin layer from the rounded bottom of each half so that it sits flat.
- In a small bowl, combine the tomato, cilantro, scallion, jalapeno, lime juice, 1 tsp oil and 1/8 tsp salt. Add salt to taste if necessary.
- Heat the grill to high. Brush avocado halves lightly with oil; grill 1 minutes a side, until lightly charred.
- Place avocado halves on a platter; spoon tomato salsa into wells. Serve immediately.
6. Watermelon Cake
- One Large Watermelon
- Whipped Cream
- Your Choice of Toppings (Suggestions: Nuts, berries, coconut, chocolate chips)
- Cut off the top and bottom from the watermelon and carefully slice off the remaining rind. You should be left with a cake-shaped piece of watermelon.
- Pat the outside of the watermelon dry with paper towels (this is important because it will help the whipped cream stick).
- Top with whipped cream and your favorite fresh fruit.
- Serve or store in the refrigerator until ready to serve.