With the 4th of July Weekend coming up I thought it would be nice for you to have some fun, festive, fit chic recipes to choose from. So I am starting off with the first and my favorite part the appetizers and sides. These will have everyone talking and feeling great.
Festive 4th of July Potato Salad
1 package small red potatoes, halved
1 package baby Dutch yellow potatoes, halved
1 package petite purple potatoes, halved
1 Cup of Paleo Mayo
1 Tbsp of Dijon mustard
5 hard-boiled eggs diced
1 stalk of celery diced
2 tablespoons of parsley
2 teaspoons of creole seasoning
2 cloves of garlic
1 small onion diced
1/4 cup of diced sweet pickles (or relish)
dash of salt and pepper
In a large pot, place red, purple, and yellow potatoes; cover with water. Bring to a boil. Reduce heat to medium, and simmer for 15 to 17 minutes, or until fork-tender. Drain; cool slightly. Place potatoes in a large bowl.
Stir in mayonnaise, onion, garlic, eggs, creole seasoning, parsley, Dijon, relish, salt, and pepper until combined.
Garnish with cilantro if you like!
Red, White, and Blue Salad
1 package of spinach leaves
1 cup of sliced strawberries
1/2 cup of blueberries
1/4 cup of unsweetened shredded coconut
3 tablespoons of raw pecans
Top with Cherry Balsamic
In a large bowl place spinach, strawberries, blueberries, and coconut. Toss salad and then top with pecans.
Lightly drizzle Cherry Balsamic over the salad to taste.
Guacamole Deviled Eggs
2 tablespoons lime juice
Salt, to taste
Pepper, to taste
1/4 cup of salsa
1 tablespoon garlic, minced
1 tsp of creole seasoning
1 tablespoon jalapeño, minced (optional)
Cilantro to taste
Place the eggs in a large pot and cover with one inch of cold water. Cover with a lid.
Bring to a boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.
Remove from water and immediately place in cold water for a 5 minutes.
Remove shells and cut the egg in half, vertically.
Remove the yolks and place in a medium bowl. Set the cooked whites aside.
In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.
Spoon about 1 – 2 tablespoons of guacamole mixture into the cooked egg whites.
Garnish with cilantro.
Here’s to a great 4th of July Weekend! Coming up next ….. The Main Course coming to you Thursday!