Healthy Memorial Day Side Dishes
Something a lot of my clients struggle with at first is making healthy choices when out of the house. When you go to a family gathering and no one else is on quite the same health journey as you, it can be tough as there may not be the healthiest of food choices available. Other diet plans would suggest you need to just eat before you go or bring all your own food in those colorful little containers….
No thanks!
That is not realistic to do for the rest of your life and honestly no fun. I’ve got a better idea: why not just ask the host what is being served and if they’re lacking veggies (which is usually the case) offer to bring a side! Most of the time, people love trying new recipes and won’t turn down some help with the food prep. So if you’re observing Memorial Day this weekend or just have some upcoming summer BBQs planned, here are some great healthy side options to bring.
#1 Veggie Skewers
Keep it simple with skewers that you can just toss on the grill
Serves 8
Ingredients:
8 cremini mushrooms (halved)
2 cups red onion chopped
2 red bell pepper (seeds removed)
¼ cup olive oil
8 bbq skewers
Salt & pepper to taste
Directions:
Toss the mushrooms, onion and bell pepper in a bowl with the oil until well coated. Pierce the mushrooms, onion and bell pepper onto the barbecue skewers. Season with salt and pepper. Grill over medium heat, turning frequently until slightly charred and cooked through, about 15 minutes. Enjoy!
#2 Easy Black Bean Salsa
Great side for BBQ chicken or tri-tip adding fiber, color, and some flavor!
Serves 8
Ingredients:
3 cups Black Beans (cooked and rinsed)
1 cup Corn (canned)
1 Red Bell Pepper (finely chopped)
1 cup Red Onion (finely chopped)
2 large cloves of garlic (minced)
1 cup Cilantro (chopped)
1/4 cup Extra Virgin Olive Oil
2 Lime (large, juiced)
Sea Salt & Black Pepper (to taste)
Directions:
Add everything to a mixing bowl and stir to combine. Season with additional lime juice or salt and pepper if needed. Enjoy!
#3 Beet & Snap Pea Salad with Strawberry Balsamic Dressing
Salads are always an easy option, but why not switch it up from the typical iceberg romaine mix?!
Serves 4
Ingredients:
4 cups mixed greens
1 beet (medium, shredded)
1 cup snap peas (halved)
2 cups strawberries (chopped, divided)
1 cup walnuts
2 T. balsamic vinegar
2 T. olive oil
1 T. raw honey
½ tsp sea salt
Directions:
Combine the mixed greens, beets, red onion, snap peas, half of the strawberries, and walnuts in a large bowl. Add the remaining strawberries, vinegar, oil, honey, and salt to a blender and blend on high until a smooth consistency is achieved. Drizzle the dressing over the salad and enjoy!
#4 Strawberry, Tomato & Mozzarella Salad
This one is a fun summery salad that could be a side or an appetizer.
Serves 4
Ingredients:
2 Tomatoes (large, sliced)
2 2/3 cups Strawberries (chopped)
4 1/8 ozs Mozzarella Ball (torn into pieces)
1/2 cup Basil Leaves
1/2 tsp Sea Salt
2 tbsps Extra Virgin Olive Oil
3 tbsps Balsamic Vinegar
Directions:
Arrange the tomato slices, strawberries, mozzarella cheese, and basil leaves onto a serving plate. Season with salt. Drizzle with oil and balsamic vinegar. Enjoy!
#5 Green Bean & Feta Salad
Leafy green salads are great, but I find it fun to switch up the type of vegetable every once in a while.
Serves 4
Ingredients :
2 cups Green Beans (stems removed, chopped)
1 cup Cherry Tomatoes (cut in half)
1/2 cup Red Onion (sliced)
1/2 cup Feta Cheese (crumbled)
1/4 cup Extra Virgin Olive Oil
1 Lemon (juiced)
1/4 cup Fresh Dill (chopped)
1 tsp Oregano
Sea Salt & Black Pepper (to taste)
Directions:
In a large pan, bring one inch of lightly salted water to a boil. Add the beans and cover and cook for about three to four minutes or until tender-crisp. Transfer the beans to a bowl of iced water for two to three minutes. Drain the beans and add them to a large bowl along with the salt, pepper, tomatoes, onion, feta, oil, lemon juice, dill, and oregano. Toss to combine. Divide evenly between plates or into bowls and enjoy!