The 4th of July is a day for celebration, good friends, good fireworks and even better food! Often times holidays center around eating with the ones you love, and that can make it difficult to stay on track with your health goals. The good news is; you don’t have to sacrifice flavor for health. Here are 5 healthy recipes for the 4th of July!
- Coconut cream
- Your favorite yogurt
- Red, white and blue toppings (detailed below)
- Carefully cut your watermelon in half. It makes it easier if you draw a line with a knife around the watermelon and then gently cut around the line until you’ve made it through the rind.
- Place your half watermelon on a cutting board and make another line, making a round 2-inch pizza.
- Cut your watermelon pizza into six slices
- Whip your favorite yogurt with coconut cream and spread a layer of this mixture on top of each slice
- Add your favorite red, white and blue toppings! Blackberries, chopped strawberries and coconut shavings were used in the picture above. But raspberries and blueberries also make excellent options!
- 4 cups greens ~ we used chard for the red color
- 3-4 watermelon radish, sliced thinly
- ½ cup fresh blueberries
- ¼ cup blanched almonds
- ½ cup cherry tomatoes, halved
- 4 slices dried pineapple (cut into stars!)
- ¼ cup Perfect Fit Quinoa Crips
- 2 lemons juiced
- 2 Tbsp honey
- 2 tsp dijon mustard
- ¼ cup olive oil
- salt + pepper to taste
- Toss all salad ingredients in a large bowl! Whisk dressing ingredients together in a smaller bowl and toss over greens, or serve side by side. Bring leftovers to work in a mason jar for lunch on Tuesday!
- 1 cup cubed watermelon
- 1 cup raspberries
- 2 cups coconut water
- 1 cup blueberries
- 1 cup yogurt of choice
- ¼ cup coconut cream
- 2 Tbs agave
- popsicle molds
- In a food processor, blend cubed watermelon and raspberries (you can add a splash of coconut water if needed)
- Pour into molds and fill 1/3 cup of popsicle
- Freeze for 15 minutes
- Blend yogurt, coconut cream and agave with 1/3 cup of coconut water
- Pour into popsicle mold another third
- Freeze for another 15 minutes
- Blend blueberries and 1 cup coconut water and pour to the top of your molds
- Freeze for 1 hour
- Take popsicles out of freezer and run the outside under warm water for 10 seconds
- Slip out the popsicles and serve!
- 1 tbsp canola or vegetable oil
- 3 to 4 tbsp white sugar
- approximately 1/8 tsp gel food coloring (wilton or americolor)
- 1/2 cup popcorn kernels
- salt to taste
- In a 5qt pot that has a lid, heat the oil on medium-high heat until hot.
- Add the sugar, food coloring, and popcorn kernels. give it a quick stir with a silicone spatula or wooden spoon and place the lid on the pot. wait until the kernels start to pop and then, using hot pads, shake the pot vigorously, back and forth, until most of the kernels are popped. if you leave it on too long, the sugar will burn.
- Remove kettle corn from heat, and pour the popcorn into a large heat-proof bowl. add salt while it’s still hot until desired saltiness.
- Wash out the pot, dry it well, and repeat the process for the other colors.
- 6 cups cubed seeded watermelon, divided
- 1/4 cup mint leaves, divided
- 1/4 cup fresh lemon juice, divided
- 1 English cucumber, peeled, sliced, and divided (about 3 cups)
- 2 1/2 cups tonic water, chilled
- 1 1/4 cups gin
- Combine half each of watermelon, mint, juice, and cucumber in a blender or food processor; process until smooth. Line a fine sieve with 4 layers of cheesecloth, allowing cheesecloth to extend over edges; strain watermelon mixture through prepared sieve over a bowl, reserving juice mixture. Gather the edges of the cheesecloth together. Holding cheesecloth over sieve, squeeze to release the remaining juice mixture. Discard solids. Repeat the procedure with the remaining watermelon, mint, juice, and cucumber.
- Combine 2 1/2 cups juice mixture, tonic water, and gin, stirring well to combine. (Reserve any remaining juice mixture for another use.) Serve over ice.
We hope you have a happy, healthy and safe 4th of July! Happy Independence Day!