Memorial Day is MY official kick off party for Summer!

I love honoring those who’ve served in the armed forces and celebrating their lives! I always spend the day outside at a Barbecue with the people I love the most ! I want to make sure that in the middle of all those hot dogs, fixin’s and delicious DESSERTS, there are some healthy options that blend right in!

Refreshing Cucumber Lemonade

Refreshing Cucumber Coconut Lemonade

1 cup water
1/2 cup Coconut Sugar
1 Cucumber
6 Lemons, Juiced

Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.

Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.

Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.

Grilled Portobello Mushroom Burgers

(Vegetarian)

Grilled Portobello Mushroom Burgers
Servings: 4 • Size: 1 loaded burger

Ingredients:

4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tablespoons olive oil
1 tbsp chopped rosemary
1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
4 thick slices red onion
4 oz Swiss, sliced thin Cheese (Alpine lace)
4 thin slices tomato
1/2 avocado, sliced thin
baby spinach
4 Sprouted Grain Buns

Directions:

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.

To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Southwestern Black Bean Salad

Southwestern Black Bean Salad
Servings: 13 • Size: 1/2 cup

Ingredients:

15.5 oz can black beans, rinsed and drained
9 oz cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
1 1/2 – 2 limes, juice of
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado, diced
1 diced jalapeno (optional)

Directions:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

Red, White, and Blue Fruit Skewers with Cheesecake Yogurt Dip

Servings: 24 • Size: 1 skewer, 1 tbsp dip

Ingredients:

For the cheesecake dipping sauce:

4 oz 1/3 less fat cream cheese, softened
1 cup fat free Greek yogurt
1 tsp vanilla
1/4 cup Stevia

For the skewers:

14 oz angel foods cake, cut about 1-inch cubes
72-84 medium strawberries (about 3.5 lbs) stems removed
1 pint blueberries
24 to 28 skewers

Directions:

In a medium bowl, combine the cream cheese with yogurt, vanilla and Stevia. Mix well until Stevia dissolves; set aside.

Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake. Finish each skewers with 3 blueberries. Place finished skewers on a platter and refrigerate until ready to eat.

serving size: 1 skewer, 1 tbsp dip
makes about 24 – 28 skewers

Source:

Thanks to Allrecipes & Skinnytaste.com for these GREAT recipe inspirations!