Red Potato Salad

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Perfect for summer and fall gatherings, this healthier take on the classic potato salad packs a protein punch with Greek yogurt. It’s a refreshing and nutritious side dish that’s sure to be a hit at your next pool party. 

Ingredients

8 small red potatoes, diced
4 hard-boiled eggs, sliced
½ cup plain Greek yogurt
1 ½ tsp yellow mustard
¼ cup sweet pickle relish
½ tsp dill
½ cup celery, diced
1 tbsp minced onion
salt and pepper to taste

Directions

Hard boiled eggs — bring eggs to a rolling boil, turn off heat and let simmer for 10 minutes. Transfer to an ice bath for an additional 10 minutes. Peel and slice eggs after cooled.

Cut potatoes and bring to a boil. Cover and simmer for 12-14 minutes. Drain and let cool for 30 minutes.

Combine Greek yogurt, mustard, celery, onion, and sliced hard boiled eggs. Add diced potatoes and combine ingredients.

Add dill, and salt and pepper to taste. Keep in refrigerator for at least 2 hours before serving.

Grilled Peaches Topped with Homemade Vanilla Ice Cream

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If you need a delicious, last-minute dessert for your summer cookout, these grilled peaches a-la-mode make the perfect crowd pleaser. The best part is, peaches are packed with vitamins and minerals.

Ingredients

No machine ice cream
14 oz can sweetened condensed milk
1 ½ cups heavy whipping cream
1 tbsp vanilla extract
salt
ice cubes
Grilled peaches:
4 peachespitted and sliced in half
2 tbsp grapeseed oildivided
½ cup crushed pecans
½ cup honey

Directions

Prepare the ice cream: Mix the condensed milk, vanilla extract, and salt in a large bowl until combined.

In a separate bowl, whip the heavy whipping cream with a hand mixer or stand mixer (or a whisk if you are strong) on medium-high speed until stiff peaks form. Then, gently fold the whipped cream into the condensed milk mixture in the large bowl. Do this in several batches until they are combined. Be careful not to overmix or you will lose the air from the whipped cream.

Pour the mixture into a chilled metal loaf pan (9x5x3), cover it with plastic wrap, and place in the freezer for at least 2 hours.

Grill the peaches: Brush peach slices with oil. Turn your gas grill to medium heat and place the peaches face down on the grill for a few minutes until tender and seared.

To plate, place two peach-halves in a bowl or small plate, and top with a scoop of ice cream. Split the crushed pecans into four portions and sprinkle on top of dessert. Drizzle honey over the plate for a little added sweetness and enjoy!

NOTES: The best peaches to use for grilling are ones that are firm, yet ripe. If too ripe they’ll burn easily due to the sugar content and if too tender, they will come out mushy. If you’re in a rush, grab your favorite ice cream at the store.

Mango Ahi Tuna Poke Bowl

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Poke is one of the freshest, tastiest and healthiest new food trends out there. Packed with protein and omega-3 fatty acids, it helps protect your heart by reducing the risk of developing heart disease, lowering blood pressure and heart rate.

Ingredients

¾ lb ahi tunacut into 1/2 inch cubes
1 small avocadodiced
⅔ cup mangodiced
¼ cup soy sauce
¼ cup mango juice
2 tbsp fresh lime juice
1 tsp sriracha or chili sauce (if you like it hot, add more)
1 tsp sesame oil
3 green onionschopped (just the green tops)
3 cloves garlicminced
½ tbsp fresh gingerminced
⅓ white onionthinly sliced
1 tsp white sesame seeds
1 tsp black sesame seeds
pickled sushi gingeroptional for garnish

Directions

In a medium bowl, mix the soy sauce, mango juice, lime juice, chili sauce, sesame oil, half of the green onion, garlic, ginger and white onion.

Add tuna and toss. Cover tightly and place in refrigerator for 30 minutes

Before serving, gently stir in avocado and mango. Mix both sesame seeds together and set aside.

To plate split mixture into 4 portions and top with the remainder of green onion and garnish with sesame seeds and place pickled ginger on the side.

NOTES: If making this as a full meal, I usually serve this over brown or white rice, depending on what I have in our pantry. I’ve also used watermelon instead of mango and the family loves it!

Cantaloupe Sorbet

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This is such a light, simple and healthful dessert that cleanses your palate after a delicious meal. It also makes a great poolside treat for all to enjoy!

Ingredients

3 cups cantaloupecut into chunks
2 tbsp lemon juice
2 tbsp honey
mint sprigsoptional for garnish

Directions

Spread the cantaloupe chunks onto a baking sheet covered with parchment paper and place in the freezer for 6-8 hours.

Once fruit is frozen, place in food processor or blender, add the lemon juice to each batch and process until smooth – scrape down the sides when you need to.

The sorbet will have a soft serve texture. If you like it firmer, scoop contents into a bowl and freeze for 20 minutes or so to firm up.

NOTES: When fresh fruits start to over-ripen, chop them up, place in a plastic bag and store in the freezer to make this dessert even faster to make!

Slow Cookin’ Pepper Steak

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A tasty and quick summer meal.

Ingredients

1 lb beef chuckcut into thin strips
¼ cup Amino Acidsyou can also use low sodium soy sauce or coconut aminos
3 cloves garlicminced
1 cup green bell pepperchopped
1 cup red bell pepperchopped
1 cup yellow bell pepperchopped
1 cup white onionchopped
2 large celery stalksthinly sliced at a diagonal
1 tbsp cornstarch
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika

Directions

Slice the beef chuck and veggies and place in slow cooker.

Add Amino Acids, garlic, salt, pepper, and paprika.

Cook on high for 4 hours or low for 6 depending on your slow cooker.

Mix cornstarch with beef broth and add to crockpot. Cook an additional 30 minutes or until everything is cooked and sauce is thickened.

This is such a versatile dish that can be served with quinoa, barley, brown rice, cauliflower rice or white rice.

Banana Berry Sorbet

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There are times when you need a little something sweet to satisfy those taste buds of yours, but you may not want the added sugars that leave you feeling run down. Seasonal fruit sorbets are the perfect fix, especially during the warmer months.

Ingredients

2 cups mixed berries
2 medium ripe bananassliced
1 tbsp lemon juice
1 tbsp honeyoptional for those that like a sweeter flavor

Directions

Slice bananas and strawberries.

Place all fruit on a plate or cookie sheet, and place in the freezer for 1-2 hours to chill.

Once fruit is frozen, place in food processor or blender in batches (split in half). Add half of the lemon juice to each batch and process until smooth – scrape down the sides when you need to.

The sorbet will have a soft serve texture. If you like it firmer, scoop contents into a bowl and freeze for 20 minutes or so to firm up.

Cauliflower Rice Burrito Bowl

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This recipe is full of pantry and freezer staples I always keep in our home. That’s why this meal is perfect for a last-minute dish idea that is both healthful and tasty! For those of us that are cutting down on carbs, cauliflower rice is your best friend. I always keep a few bags on hand for meals like this. It keeps me from reaching in the pantry for the rice.

Ingredients

15 oz can black beansrinsed and drained
1 cup frozen corn kernels
2 tbsp water
1 tbsp chili powder
1 tsp ground cumin
¾ tsp Celtic sea saltdivided
1 tbsp olive oil
16 oz bag of frozen cauliflower rice
1 cup fresh cilantro leavesfinely chopped and divided
½ cup fresh squeezed lime juice
2 cups chicken breastsliced or shredded okay (about 2 medium breasts)
1 cup pico de gallo or your favorite salsa
4 oz green chilies
1 medium avocadothinly sliced

Directions

Place a small saucepan over medium-low heat. Add beans, corn, water, chili powder, cumin, and ¼ tsp. salt and cook for 3-5 minutes, stirring occasionally until heated through. Removed from heat and set aside.

Grab a large skillet and place it on medium heat and add the olive oil. Add your cauliflower rice and the remaining salt. Cook for 3-5 minutes, stirring occasionally until heated through. Remove from the heat and add the lime juice and ½ cup cilantro leaves, stir to combine.

Divide rice evenly into 4 bowls. Top with bean and corn mixture. Layer chicken over the top and add pico or salsa and avocado slices. Sprinkle the remaining cilantro over the tops and add a few lime slices on the side.

NOTES: I usually barbecue a large amount of chicken breasts ahead of time (on meal prep Sunday’s) to use them throughout the work week for quick meal planning. This is a great way to save some time in the kitchen when making dinner on those busier nights. Also, you can always substitute the chicken for steak or shrimp. If you’re a vegetarian, go meatless and enjoy!

Grilled Caprese Panini

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This is a classic sandwich I love to make in our home. It’s super simple, tasty and packed with healthy nutrients. I especially enjoy using fresh tomatoes, basil and red onion from our garden when assembling this delicious meal.

Ingredients

4 slices whole grain bread
6 oz mozzarella cheesethinly sliced into 4 pieces
1 medium tomatothinly sliced
¼ cup red onionthinly sliced
1 tsp butter
salt and pepper to taste
6 basil leavesno stems

Directions

Grab your griddle pan and place on your stove. Turn heat to medium and melt butter over the top once it comes to temperature. If you don’t have a griddle pan to achieve the panini marks, you can use a large cast iron pan or non-stick if preferred.

Grab two pieces of bread and top each with a slice of mozzarella. Layer half of the tomatoes, onion, and basil on each sandwich. Season both with salt and pepper. Add another slice of mozzarella to each sandwich and cover with another piece of bread to complete the paninis.

Place a saucepan about the size of the bread over the top of the sandwich and gently press down so the bottom presses into the griddle. Cook for 1-2 minutes. Watch carefully to make sure the bread does not get too browned.

Take your spatula, gently flip the panini on its second side, and press the saucepan over the top of the sandwich to create griddle marks on the other half of the sandwich. Cook for 1-2 minutes or until the cheese is melted.

Take panini to cutting board and slice sandwich in half. Serve immediately!

NOTES: For the meat lovers in your life, add grilled chicken or grab an already made rotisserie chicken on the way home from work and save yourself some time prepping. This goes great with tomato basil soup, salad, or fresh fruit for lunch or dinner.

Jalapeño Popper Burger

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Spice up your cookout with this flavorful burger that brings just the right amount of heat! Made with lean ground sirloin, this juicy burger pairs perfectly with fresh tomatoes, lettuce, and red onions for a nutrient boost. All you have to do is invite your friends and family for a memorable and delicious barbecue!

Ingredients

1 lb ground sirloin
3 oz reduced fat-free cream cheeseroom temperature
¾ cup pepper jack cheeseshredded
1 medium jalapenoseeded and finely chopped
⅛ tsp salt
black pepper
4 whole wheat buns
¼ cup ketchuporganic and unsweetened if possible
1 medium tomatothinly sliced
1 medium red onionsliced into thin rings
4 butter lettuce leaves

Directions

Preheat your grill to medium-high.

Grab a medium size bowl and combine the cream cheese, shredded cheese, and jalapeño. Make sure you stir and mash as you go until all ingredients are incorporated and there aren’t any clumps from the cream cheese. Set aside.

Tip: Always use room-temperature cream cheese. If it’s cold, you will be mixing for a long while! 

To make the burgers, form the sirloin into four, even-sized patties. Season both sides with salt and pepper.

Grill the burgers until almost done, add a slice of sharp cheddar (optional) and close the lid so it melts faster. Check the burgers with a thermometer until it reads 160 degrees. Pull the burgers off and let rest on a platter.

Toast your buns on the grill until warm and slight grill marks are seen on the bread.

Take your bottom bun and place on a plate. Add a few slices of lettuce. Spread 3 tbsp. of the jalapeño cheese mixture down and add your burger on top (the heat from the meat will melt the cheese perfectly!). Top with a tbsp. of ketchup, red onion, and tomato slices (use as much as you like here). Place the top of the bun on the sandwich and serve immediately!

Greek Beef Kebabs with Cucumber Salad

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These kebabs are seasoned with a zesty marinade and paired with a refreshing cucumber salad, perfect for your next cookout.

Ingredients

For the kebabs:
1 lb beef top sirloincut into inch pieces
2 tbsp balsamic vinegar
2 tsp MCT oilcan sub for olive or coconut oil
2 tsp finely shredded lemon peel
1 tsp dried oregano
3 cloves garlicminced
¼ tsp salt
¼ tsp black pepper
1 medium red bell pepperseeded, deveined and cut into 1 inch pieces
1 medium green bell pepperseeded, deveined and cut into 1 inch pieces
1 medium red onion cut into 1 inch pieces
8 cherry tomatoes
4 metal skewersyou can also use bamboo
For the salad:
½ cup plain fat-free Greek yogurt
3 cloves garlicminced
½ tsp lemon peelshredded
½ tsp dried dill or 1 tsp fresh dill
¼ tsp salt
cayenne pepper
1 cucumber thinly sliced
½ cup red onionthinly sliced

Directions

For the kebabs

Grab a large bowl and add the vinegar and oil. Whisk together to incorporate. Add the lemon peel, oregano, garlic, salt and pepper and stir. Add the meat, bell peppers, and onion. Toss to coat everything. Thread your skewers starting with one cherry tomato. From there, alternate between the meat, onion, and peppers. Top each skewer with another cherry tomato. Continue until entire mixture is on skewers.

Fire up your grill and set to medium. Once hot, place the kebabs on the rack directly over the heat. Grill, uncovered, for 5-6 minutes and turn to other side. Cook for an additional 5-6 minutes or until kebabs are cooked through and have grill marks.

For the salad:

Grab a medium to large bowl and add the yogurt, garlic, lemon peel, dill, salt, and cayenne, and stir to incorporate all ingredients. Add the cucumber and red onion and mix thoroughly to coat the veggies. Taste and season accordingly.

NOTE: When cooking your kebabs on the grill, make sure to give them some space in between each other. This helps the heat to circulate and cooks the food evenly.