Grilled Shrimp, Asparagus, and Avocado Salad

Serves: 4

INGREDIENTS:

• 3 Tbsp. freshly squeezed lemon juice
• 1 tsp. lemon zest
• ¼ cup finely chopped fresh parsley
• 1-2 tsp. Dijon mustard
• 2 tsp. olive oil
• 2 garlic cloves, minced
• ¼ tsp. crushed red pepper
• 1 pound shrimp, shelled and deveined
• 1 cup asparagus
• 1 cup cherry tomatoes, halved
• 1 small avocado, cut into small cubes
• 2 tbsp. water
• Salt and Pepper to taste

DIRECTIONS:

1. Combine lemon juice, mustard, olive oil, and a bit of salt in a bowl. Set aside.
2. In another bowl, add parsley, lemon zest, garlic, red pepper, and shrimp. Toss, coat, and marinate for 20 minutes in the fridge.
3. Prepare the grill with a healthy, non-stick cooking spray.
4. Add asparagus and shrimp to the grill. Grill for 4-6 minutes, over medium-high heat, turning once.
5. Add shrimp and asparagus to a large bowl. Pour dressing over and toss to coat completely.
6. Add bell tomatoes and avocado.
7. Taste and adjust salt and pepper as needed.
8. Serve room temperature or chilled.

Go-To BBQ Recipes

There is absolutely no reason for you to feel like a victim when you roll up to the Memorial Day BBQ you’ve been invited to. You don’t have to succumb to the hot dog and bun, chips and dip or the potato salad laden with mayo you’re praying doesn’t make you sick.

Party EMPOWERED! Bring one of these three super simple, ridiculously healthy recipes with you and you’ll be eating and sharing your healthful ways. Partygoers are sure to thank you!

Memorable Tomato, Cucumber and Onion Salad

Time: 15 minutes

Serves: 12

 Ingredients:

• 2 pounds cherry tomatoes, halved (look for the multicolor ones)
• 1 small Vidalia onion, sliced thin
• 1 European cucumber, sliced into half moons
• 1 bunch basil, sliced into chiffonade
• 2 tablespoons extra virgin olive oil (use your good one here)
• ¼ cup white vinegar
• 1 tablespoon sugar
• Juice of 1 lemon
• Freshly ground pepper

Directions:

1. Mix the olive oil, vinegar and lemon together with the sugar, stirring to dissolve.
2. Pour the dressing over the vegetables.
3. Let the salad marinate for an hour at room temperature, or overnight in the refrigerator. Sprinkle with basil before serving.

Tandori Chicken

Time: 15 minutes

Serves: 12 skewers*

Ingredients:

• 1 cup full fat Greek yogurt
• 1 tablespoon grated fresh ginger
• 1 tablespoon grated fresh garlic
• 1 teaspoon paprika
• 1 teaspoon coriander
• Juice of one lime
• Fresh pepper
• 5 pounds skinless chicken breast, cut into cubes
• 12 12” wood skewers soaked in water
• Fresh lime wedges for garnish

Directions:

1. Mix all of the ingredients except for the chicken to make the marinade.
2. Skewer the chicken onto the 12 skewers and coat with marinade for 30 – 60 minutes.
3. Grill the chicken on medium high heat for 3 – 4 minutes per side, discarding marinade. You can do this ahead of time and serve room temperature. Garnish with fresh lime wedges.

* Note, if you prefer, you can skip the skewers and grill the chicken breasts whole. Slice the chicken breasts horizontally, through the thinnest side to make each breast into two full sized, but thinner breasts. Increase cooking time to 4 – 5 minutes per breast.

Zucchini Carpaccio

Time: 30 minutes

Serves: 12

Ingredients:

• 4 slender green zucchini, sliced paper thin on a mandolin
• 4 slender yellow zucchini, sliced paper thin on a mandolin
• ½ cup mint, sliced into chiffonade
• ¼ cup high quality extra virgin olive oil
• Juice of one lemon
• ½ cup pine nuts, lightly toasted
• 8 oz Parmigiano Reggiano
• Extra large serving plate

Directions:

1. Arrange the zucchini in concentric circles slightly overlapping on the serving plate. Sprinkle evenly with mint.
2. Whisk together the olive oil and lemon juice and pour over the zucchini. Allow 10 minutes to 30 minutes for the flavors to develop.
3. Just before serving, sprinkle the pine nuts over the zucchini and use a vegetable peeler to shave the Parmigiano Reggiano over the plate.

Turkey Veggie Slider Bar

INGREDIENTS:

Burgers:

• 1 1/2 pounds lean ground turkey
• 3 small zucchini, grated
• 2 medium carrot, grated
• 3 cloves garlic, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 large eggs
• 1 Tbsp olive oil

Toppings:

• Mini  whole wheat buns
• Romaine lettuce leafs
• Tomatoes
• Onions
• Pickles
• Avocado slices
• Cheese
• BBQ sauce
• Ketchup
• Mustard

DIRECTIONS:

1. In a large bowl, combine the turkey, zucchini, carrot, garlic, salt, pepper and eggs.
2. Form the mixture into 8 patties.
3. Heat olive in a large skillet over medium heat.
4. Cook the patties, turning once until cooked through, about 3-4 minutes per side.
5. Place on a platter with toppings on the side, and let guests assemble their own.

BBQ Pulled Chicken Lettuce Cups

Serves: 10

INGREDIENTS:

• 5 organic chicken breasts, about 3 pounds (you can use thighs, too)
• 1 18-oz. bottle high quality bbq sauce (I like homemade from a farmer’s market, but in a pinch, a bottle from the supermarket will do)
• One big white onion, sliced thin
• 1 European cucumber, sliced paper thin
• 1/3 cup cider vinegar
• 2 tablespoons brown sugar
• 3 – 4 heads Boston lettuce, leaves separated

DIRECTIONS:

1. Place the chicken, barbecue sauce and onions in a slow cooker set on low and forget about it for at least 6 hours and as many as 10.
2. Place cucumber, vinegar and sugar in a bowl and refrigerate for as long as the chicken cooks.
3. Before you serve, take the chicken out of the slow cooker and shred with two forks. Put the chicken back in the sauce.
4. Serve the chicken in the lettuce cups, topped with cucumbers.

Chicken Meatballs

INGREDIENTS:

• 1 lb ground chicken breast
• 3/4 cup whole wheat breadcrumbs or almond meal
• 3/4 cup fresh grated Parmesan cheese
• 3 garlic cloves, pressed
• 1/2 small onion, grated
• 1 cup marinara sauce
• ½ Tbsp dried Italian seasoning
• 2 Tbsp fresh basil, chopped
• 1 cup chopped fresh spinach leaves
• ½ tsp kosher salt
• ½ tsp fresh cracked black pepper
• 1 large egg, lightly beaten
• 1 cup shredded organic part-skim mozzarella cheese

DIRECTIONS:

1. Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
2. In a large mixing bowl, combine all ingredients except marinara sauce and shredded mozzarella cheese. Mix well.
3. Using a 1 tablespoon scoop, place meatballs on baking sheet. Roll into balls.
4. Bake for 16-18 minutes until lightly browned.
5. Turn oven to broil.
6. Drizzle a spoonful of marinara sauce over each meatball. Sprinkle with shredded cheese.
7. Broil for 2-3 minutes until cheese is golden brown and bubbly.

Roasted Acorn Squash With Pomegranate Seeds over Arugula

Serves: 8

INGREDIENTS:

• Olive oil cooking spray or 1 tbsp olive oil
• 2 medium acorn squash
• Sea salt and fresh ground pepper
• 3 cups arugula
• 3/4 cup pomegranate seeds

DIRECTIONS:

1. Preheat oven to 425 degrees F. Lightly spray baking sheet with olive oil.
2. Cut squash in half lengthwise and slice into 1 inch thick slices
3. Remove seeds
4. Spray with olive oil or drizzle oil over squash slices
5. Season with salt and pepper to taste
6. Roast for 30 minutes until golden turning over after 15 minutes
7. Prepare arugula on a platter and place squash slices on top. Sprinkle pomegranate seeds and drizzle balsamic glaze to dress the salad

** for an added pop of flavor, shave Parmesan cheese or sprinkle toasted pumpkin seeds on top.

Quinoa Bites

INGREDIENTS:

• 1 ½ cup cooked quinoa
• 2 large eggs
• 1 green onion stalk, diced
• 1 clove garlic, minced
• ½ cup shredded parmesan cheese
• 2 Tbsp. fresh parsley chopped
• 2 Tbsp. almond flour
• ¼ tsp sea salt
• 1/8 tsp ground pepper
• ½tsp fresh lemon juice
• 1 tsp organic olive oil

DIRECTIONS:

1. Preheat oven to 350 F.
2. Mix together all ingredients in a medium bowl
3. Spray a mini muffin tin with olive oil
4. Scoop a tablespoon into each mini muffin cup
5. Bake for 20 minutes
6. Serve hot or freeze and reheat

Eggplant Parmesan (baked, gluten free)

Baked, not fried and gluten free!

INGREDIENTS:

• 1 large eggplant sliced in ¼ inch thick slices
• Tomato basil sauce
• Part skim mozzarella
• Shredded parmesan cheese

DIRECTIONS:

1. Cook eggplant sliced in skillet sprayed with olive oil about 2 minutes per side on medium to high heat.
2. In a casserole dish, cover bottom with layer of tomato basil sauce.
3. Layer eggplant, mozzarella, parmesan and continue until you have 2-3 layers.
4. Bake in preheated oven at 375 for 40 minutes or until bubbling. If cheese is burning, you can cover with foil. Feel free to add other veggies such as zucchini, mushrooms and spinach. Enjoy!

Turkey Lettuce Wraps

INGREDIENTS

• 3 Romaine or Boston lettuce leaves
• Thin spread of hummus
• Sliced cucumber
• 4 oz. fresh turkey breast
•  ¼ avocado, sliced

DIRECTIONS

1. Spread hummus on lettuce leaves.
2. Top with turkey breast, avocado and cucumber slices.
3. Roll up and enjoy!

Zucchini Noodles and Gluten-Free Meatballs

INGREDIENTS:

For the Meatballs:

• 1 lb organic grass fed ground lean beef
• 1 tsp dried parsley
• 1 tsp dried basil
• ½ tsp garlic powder
• 1 organic egg
• ¼ cup ground flax seeds
• 1 cup chopped kale, finely chopped, ribs removed
• Salt and pepper to taste
• ½ cup grated Parmesan

For the Spaghetti:

• 3 zucchinis
• 1/2 red onion, thinly sliced
• 1 Tbsp. olive oil

DIRECTIONS:

1. Preheat oven to 350˚F.
2. Mix all the meatball ingredients together.
3. Form into small meatballs using a tablespoon and transfer to a parchment lined baking sheet.
4. Put into for 20 minutes or until cooked.
5. Meanwhile, spiralize the zucchinis.
6. Heat oil in a skillet over medium heat.
7. Add onions, and cook until translucent, for about 4 minutes.
8. Add zucchini and cook for 3-5 minutes. Set aside.
9. Add meatballs to skillet and pour your favorite tomato sauce and simmer in the sauce.
10. Serve meatballs with sauce over zucchini noodles, and enjoy!