4 Freedom Foods for the 4th!
Loving food and freedom is an integral part of being an American! And there is no better day or way to celebrate this than the 4th of July!
One of the most important things I teach my clients is how to find food freedom. Eating for your ideal health and weight does NOT have to be about calorie counting or deprivation. It’s about finding foods that fit your metabolism and make you feel satisfied.
So to celebrate food freedom I’m sharing with my 4 favorite summer recipes with you for the 4th of July! These recipes will have you and your party guests singing the star spangled banner in honor of food freedom!
Loving food and freedom is an integral part of being an American! And there is no better day or way to celebrate this than the 4th of July!
One of the most important things I teach my clients is how to find food freedom. Eating for your ideal health and weight does NOT have to be about calorie counting or deprivation. It’s about finding foods that fit your metabolism and make you feel satisfied.
So to celebrate food freedom I’m sharing with my 4 favorite summer recipes with you for the 4th of July! These recipes will have you and your party guests singing the star spangled banner in honor of food freedom!
#1- Tropical Salad Ingredients 8 cups greens; spinach, mixed or lettuce of your choice 1 cup fresh or frozen papaya (thawed), cubed 1 pint strawberries, hulled and halved 1/2 medium red onion, thinly sliced 1/2 cup yellow grape tomatoes 1/2 English cucumber, thinly sliced 1/4 cup shredded red cabbage 1 large avocado, cubed 1 tsp lemon zest Dressing 1/3 cup fresh lemon juice 2 tsp Dijon mustard 1 tsp honey 3/4 tsp sea salt 1/2 tsp ground black pepper 2/3 cup olive oil In a jar or small bowl, whisk together the dressing ingredients. Set aside. On a large platter, arrange your mixed greens. Top with the remaining ingredients, dressing and lemon zest. #2- Chicken Pineapple Kabobs
Ingredients 1 pound package of boneless skinless chicken breast cut into cubes 1 each - orange, red and yellow bell peppers 1 onion 20 oz can pineapple chunks, pineapple juice reserved Pineapple Marinade: 1/4 cup pineapple juice 2 tbsp gluten free soy sauce 3 tbsp honey 2 tbsp vinegar 1 tsp sesame oil 1/4 tsp ginger 1/4 tsp garlic powder 2 tablespoons olive oil Pineapple Grilling Sauce: 1/2 cup pineapple juice 2 tbsp honey 1 tbsp gluten free sriracha sauce 1 tbsp olive oil 1 tsp gluten free soy sauce Marinate the chicken chunks in ¼ cup of the pineapple juice drained from the can, soy sauce, honey, vinegar, sesame oil, ginger, garlic powder and olive oil. In a small saucepan, mix together ½ cup of pineapple juice, honey, sriracha sauce, olive oil and soy sauce. Bring the mixture to a boil over medium-high heat. Once it starts to boil, turn the heat down and simmer for 4-6 minutes. Remove from heat and set aside. Cut the bell peppers into chunks. Slice an onion into chunks. Grab the drained pineapple chunks and the marinated chicken. Thread the ingredients onto kabobs or skewer sticks, alternating items; chicken, bell pepper, onion and pineapple. If using wooden skewers soak them in water 30 minutes prior. Heat the grill to medium-high heat. Brush the pineapple grilling sauce over the kabobs. Lightly oil the grill grates and then place the kabobs on the grill. Cook over medium-high heat, turning and brushing with pineapple grilling sauce often, for 12-15 minutes, until chicken is fully cooked. #3- Watermelon Lime Spritzer
Ingredients 1 small seedless watermelon, rind removed and chopped (about 4 cups) 1 cup soda water 2 Tbsp. fresh lime juice 2 Tbsp. raw honey Ice 4 sprigs fresh mint Place chopped watermelon in a blender and puree until smooth. Strain through a sieve to remove excess pulp and any small seeds if needed. Place the watermelon juice and remaining ingredients back into the blender and blend 30 seconds or until fully combined. Taste and add additional lime juice if desired. Serve over ice with a sprig of fresh mint. #4- Blueberry Cheesecake Bars Ingredients 11/2 cups walnuts 1 cup pitted dates 1/4 teaspoon sea salt, divided in half 1 cup blueberries 1 cup cashews, soaked in water for at least two hours and drained 1/2 cup melted coconut oil 1/3 cup maple syrup To make the bottom layer, place the walnuts, dates, and 1/8 teaspoon sea salt in a food processor and pulse to break the ingredients down, until they're crumbled. Run the motor and process until the mixture is ground up and sticking together when you squeeze a little in your hand. Press the bottom layer into a small casserole or baking pan that has been lightly greased with olive or coconut oil (I used 11" by 7.5"). Set aside while you make the top layer, or chill overnight. To make the top layer, blend the cashews, blueberries, oil, remaining 1/8 teaspoon sea salt, and syrup in a high speed blender or food processor till they're as smooth as possible. Pour the top layer over the bottom layer in the pan. Use a spatula or inverted knife to smooth the top layer over very evenly. Transfer the dish to your fridge and chill for at least three hours. Cut into bar shapes and serve. Makes 15-20 bars, depending on how big you'd like them. |