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A Healthy 4th of July Menu: 3 recipes to makeover your BBQ

Nothing says 4th of July like a summer BBQ, right?

Whether you’re hosting your own or bringing a dish to a friends’, we want to send you off with some healthy recipes to impress. So we gathered our favorite mouthwateringsummer recipes for you below:

Basil Guacamole….
Spicy Pineapple Chicken Kabobs…
Coconut Cream and Strawberries

Drooling yet?

These recipes are filled with the flavors of summer, but are much healthier than traditional BBQ fare. (Your friends won’t even notice the whole menu is sugar and gluten free!)

Basil Guacamole
(recipe via Food52)
The addition of basil gives rich guacamole a refreshing summery twist.
Ingredients
1 small shallot or 1/4 red onion, finely diced
1 jalapeno, seeds removed, finely diced
2 large avocados
2 cups basil leaves, stems removed and finely chopped
Juice of 2 limes
Cumin and salt to taste

Directions
Use a fork to mash avocados and mix in remaining ingredients (or use a food processor)
Serve with low salt tortilla chips and fresh vegetables

Spicy Pineapple Kabobs
(recipe adapted fromĀ The Gunny Sack)
If you haven’t already tried grilling summer fruit, trust us when we say it’s a crowd pleaser. These sweet chicken kabobs are a much healthier option than burgers and just as delicious.

Kabob Ingredients
1 pound organic chicken breast dices into 1′ thick pieces
6 red bell peppers dices into squares
1 can diced pineapple (save the juice)
1 red onion, diced into large pieces

Marinade Ingredients
1/4 cup pineapple juice
2 tablespoons tamari
1 tablespoon honey
2 tablespoons vinegar
2 tablespoons melted coconut oil (or olive oil)

Directions
Mix together marinade ingredients
Cover chicken with marinade in glass pan and let sit in fridge for 4-6 hours

Assemble chicken and other kabob ingredients on pre soaked skewers
Grill turning regularly for 10-15 minutes or until chicken is cooked through

Coconut Cream and Strawberries
(step by step tutorial here)

While most BBQ’s opt for ice cream or cake for dessert, impress with this healthy take on berries and cream. Canned coconut cream separates when refrigerated, and when whipped creates a sweet and rich whipped cream with a slight coconut taste perfect for dipping strawberries.

Ingredients
1 can full fat (NOT light!) coconut cream (make sure there are no other additives as this can affect how well it whips. Trader Joe’s makes a great one)

Directions
Refrigerate can overnight
Remove from fridge and flip upside down so that the liquid will be on top and the cream on the bottom
Open can and pour the liquid off (save for smoothies or other uses)
Scoop hardened cream into bowl and whip with a hand blender until fluffy
(Optional to add a sweetener like powdered or regular sugar, but we think it’s sweet enough as is)

Serve with fresh strawberries

 

Which recipe will you try? Make sure you tell us by leaving a comment!