Labor Day BBQ Recipes

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Labor Day is iconic for more reasons than one.

Not only do we love a public holiday, but Labor Day weekend carries a nostalgic feeling of saying goodbye to summer as the weather cools down and holidays come to an end.

That doesn’t mean you can’t enjoy one final summer BBQ! What better way to farewell the warm nights, fresh seasonal fruit, and time spent with loved ones?

We all know the best part of a Labor Day BBQ is the sides. Salads, vegetables, dips, and fruit galore… what more could you ask for?

This Labor Day weekend, we are helping you keep things healthy and nourishing with some of our favorite recipes that are sure to be crowd-pleasers. We’ve recreated a few BBQ classics and thrown in a dessert for good measure. We hope you enjoy!

Healthy Potato Salad

Ingredients:

  • 4 small potatoes
  • 1 X 400g can of organic chickpeas, drained and rinsed
  • 1/4 red cabbage, finely shredded
  • 100g green beans, topped, tailed, and sliced in halves
  • Handful of fresh parsely, chopped
  • Juice of 1 lemon
  • 1 tbsp wholegrain mustard
  • 1/4 cup homemade mayonnaise or organic whole-egg mayo

Method:

  1. Add chopped potatoes to a large pot and cover with enough water to have an inch of water covering everything. Cook until tender when poked with a fork.
  2. Drain the potatoes, and rise with cold water. Cool slightly.
  3. While the potatoes are cooling, add the chickpeas, shredded red cabbage, chopped green beans, and parsley to a large bowl.
  4. In a seprate bowl, make the dressing by combining the lemon juice, mustard, and mayo and stirring until combined.
  5. Once the potatoes have cooled, add them to the bowl with the chickpeas, cabbage, green beans, and parsley. Add the dressing and mix until all ingredients are coated well.

Grilled Corn:

Ingredients

  • 1/2 tsp ground chilli
  • Haldful of cilantro, finely chopped
  • 1/4 tsp garlic powder
  • Juice of 1 lime
  • 3-4 organic corn in husk

Method:

  1. Preheat your oven to 350 F (180 C)
  2. Remove the outer husk of the corn, and clean,
  3. Place corn on a lined baking tray. Rub corn with chilli, garlic, lime juice, and sprinkle with cilantro.
  4. Bake corn for 12-15 minute or until slighly brown. Alternatively, you can grill your corn.

Mango Salsa

Ingredients:

  • 2-3 fresh mangoes, diced
  • 1 fresh chilli (or red pepper flakes)
  • 1/2 a bunch of fresh cilantro, roughly chopped
  • 1/2 small red onion, thinly diced
  • Juice of 1 lime

Method:

  1. Mix all mango salsa ingredients in a medium-sized bowl. Season with salt, as needed.

Nut Butter Fudge

Ingredients:

  • 1/2 cup fo melted coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup of pure maple syrup
  • 1/2 cup raw cacao powder
  • 1/4 cup nut butter
  • Optional Mix Ins: berries, chopped nuts, quinoa puffs, etc

Method:

  1. Whisk together cacao, maple syrup, melted coconut oil and vanilla in a bowl until well combined.
  2. Add in your nut butter and mix through.
  3. Add mix ins, if using, and fold through.
  4. Pour chocolate mixture into a lined tray or freeze safe container.
  5. Place in the freezer for 30 minutes or until set.
  6. Remove from the freezer, and cut or break into pieces to enjoy.


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