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
Ingredients:
- 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!)
Prep:
- 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
Ingredients:
▪ 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
Prep:
- 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!
Source
3. Grilled Corn on the Cob with Cilantro and Feta Butter
Ingredients:
- 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
Prep:
- 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.
Adapted from Source
4. Grilled Asparagus with Feta
Ingredients:
- 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
Prep:
- 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.
Source
5. Grilled Avocados with Fresh Tomato Salsa
Ingredients:
- 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
Prep:
- 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.
Source
6. Watermelon Cake
Ingredients:
- One Large Watermelon
- Whipped Cream
- Your Choice of Toppings (Suggestions: Nuts, berries, coconut, chocolate chips)
Prep:
- 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.
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