This weekend is a long one celebrating Labor Day. But even though the summer may be winding down, that doesn’t mean the fun has to stop……or that you should stop eating right. With so many holidays and treats just around the corner, we need to be more vigilant than ever with staying on track.
So, here are some some Healthy Labor Day Recipes to kick things off.
- 2 ounces of your favorite vodka
- 2 ounces lemonade (Try this Healthy Lemonade Recipe or buy an organic, naturally flavored brand)
- 8 thin cucumber slices
- seltzer water
- Ice cubes
- 2-3 thin lemon slices as garnish
- In a shaker, add vodka, lemonade, 5 cucumber slices and a few ice cubes. Close and shake vigorously for 5-8 seconds.
- Pour liquid into a tall glass filled with ice and add leftover cucumber slices along with 2-3 lemon slices. Top with seltzer, stir and serve.
Herbed Cassava Tortilla Chips
Gluten-free and corn-free
Pair with your favorite salsa, bean dip or guacamole.
- 1 recipe cassava flour tortillas (step by step video)
- ¼ tsp dried oregano
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- ¼ tsp granulated garlic
- ½ tsp sea salt
- 2 tbsp avocado oil
- Make the recipe for cassava flour tortillas, stopping when you have a large ball of dough. At that point, knead in the three herbs and garlic until well combined. Then, continue cooking as per the tortilla recipe. Tip: roll the dough extra thin for crispy chips.
- Once your tortillas are cooked and cooled, slice them into 6 equal pieces.
- Lightly oil a sheet pan with half the avocado oil. Place the individual tortilla chips on the sheet pan and brush the top side with the remaining oil. Sprinkle the salt on top.
- Heat the oven to 425 degrees fahrenheit and cook the chips for 10-15 minutes, or until crispy. Turn your pan halfway through to prevent any chips from burning. Remove, let cool and enjoy!
Courtesy of Lisa Bryan – Downshiftology.com
Healthy BBQ Sauce for Chicken, Steak, Ribs, Etc.
Barbecuing can be healthy as long as you’re not using sugary, artificially flavored sauce and trimming off the excess fat.
Yields: 2 ½ cups
- 1 cup water
- 6 oz can tomato paste
- 1/2 cup applesauce, unsweetened
- 3 tbsp unsulphured molasses
- 2 tbsp apple cider vinegar
- 1 tbsp raw honey or maple syrup
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp yellow mustard
- 1 tsp salt
- 1 tsp liquid smoke
- 1/8 tsp cayenne pepper
- In a small saucepan, add all ingredients and whisk until well combined.
- Bring to a boil, cover half way with a lid to prevent splashing and simmer for 20 minutes. Stir a few times to prevent burning on the bottom.
- Let cool and transfer to a glass jar. Use as you would use a store bought BBQ sauce.
Store: Refrigerate in an airtight glass jar for up to 1 month.
Freeze: For up to 3 months.
Courtesy of ifoodreal.com
Sweet Potato Salad
Gluten-free, dairy-free and diabetic-appropriate.
- 3 large sweet potatoes (about 3 pounds total), peeled and cut into ¾-inch pieces
- 4 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 2 tablespoons cider vinegar
- 1 tablespoon whole-grain mustard
- ½ teaspoon sugar
- 2 cups roughly chopped arugula
- Preheat oven to 425°F. Toss sweet potatoes, 2 tablespoons oil, ½ teaspoon salt and pepper in a large bowl. Divide the sweet potatoes among 2 rimmed baking sheets. Roast, stirring once halfway through, until the potatoes are softened and beginning to brown, 20 to 25 minutes. Let cool to room temperature.
- Meanwhile, whisk together vinegar, mustard, sugar, the remaining 2 tablespoons oil and the remaining ¼ teaspoon salt in a large bowl. Add the roasted sweet potatoes and arugula; toss to coat.
To make ahead: Refrigerate salad for up to 2 days. Add arugula just before serving.
Courtesy of eatingwell.com
Spinach Berry Salad
- 5-6 cups baby spinach
- 2 cups mixed berries
- ¼ cup pecans, chopped
- ¼ cup goat cheese, crumbled
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Divide the spinach in half between two plates.
- Add the berries on top, followed by the pecans and goat cheese.
- Mix the dressing ingredients in a small cup and drizzle over the salad.
Courtesy of Lisa Bryan – Downshiftology.com
Layered Watermelon Ice Pops
Delicious, healthy and totally Instagramable.
Serving: 6 ice pops
- 3 cups seedless watermelon, cubed and chilled
- 1/2 cup superfine sugar
- 2 tablespoons mini chocolate chips
- 1/4 cup coconut milk
- 1 ripe avocado, diced
- Juice of 1 lime
- Special equipment: six 3- to 4-ounce ice-pop molds with wooden or plastic ice-pop sticks (without guards)
- Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
- Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
- Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
- After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
- Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
- Let sit at room temperature for about 5 minutes before unmolding.
Courtesy of foodnetwork.com
The main thing is to get out there, enjoy some fresh air, good food and great company!
TNT wishes everyone a safe and happy Labor Day weekend!
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