Tis the season for sunshine, pool time and backyard barbecues-especially on 4th of July weekend. Going to any parties or gatherings and need to bring something? Thrive’s got your back with 7 easy peasy recipes.
BBQs and social gatherings mean plenty of junk food to go around (Double-stuffed red-white-and-blue Oreos, Barbecue Lays, Chex Mix, cheeseburgers, hot dogs, American-flag Angel Food cakes, booze). But there is also plenty of room for good-for-you eats and treats (that they don’t even have to know are “good” for them). Whip up one (or all of these dishes) in less than 20-30 minutes and hit the poolside.
7 Easy Peasy BBQ Recipes
Ingredients:
- 32 Jumbo raw shrimp, peeled and deveined (de-tailed)
- 3-4 Zucchini
- 3-4 Yellow Summer Squash
- 3 Cloves garlic, crushed
- Coconut oil or coconut oil cooking spray
- Sea salt and pepper, to taste
- 1 1/2 tsp Ground cumin
- 1/4 cup Chopped fresh cilantro, divided
- 16 Bamboo skewers soaked in water 1 hour
- 1 Lime cut
Directions:
- Chop veggies into rounds.
- Heat grill or cast iron on medium heat and spray with oil. Season the shrimp with garlic, cumin, salt, pepper and half of the cilantro in a medium bowl.
- Squeeze lime juice into bowl for extra flavor.
- Beginning and ending with shrimp, thread the shrimp, veggies and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.
Ingredients:
- 2 lbs. Grass-fed bison, beef or organic ground turkey
- 1 tbsp. Dijon mustard
- 2 tbsp. Coconut Aminos
- 1 tsp. Chopped thyme leaves
- 1 Tbsp. Chopped garlic
- Onion powder, sea salt and pepper, to taste
Directions:
Place the meat in a large bowl and add the mustard, coconut aminos, thyme, garlic, onion powder, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness. Heat up grill or cast iron skillet—spray with coconut oil cooking spray. Cook burgers to desired doneness. Serve with guacamole or aioli sauce (below) on top.
Ingredients:
- 2-3 lbs. Organic Boneless Skinless Chicken Thighs
- Sea salt & Pepper, to taste
- Homemade BBQ Sauce (to glaze)
For BBQ Sauce
- 1 cup sweet potato puree or strawberries/cherries or 1 can diced tomatoes (if no AIP)
- ¼ cup apple cider vinegar
- 1 tbsp extra virgin olive oil or coconut oil
- ½ cup drained pineapple juice (from can)
- 1 teaspoon coconut aminos
- 1 teaspoon fine sea salt
- 1 teaspoon ginger powder (optional)
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
Directions:
Puree or whisk all ingredients together, until well blended and heat in saucepan over medium heat to simmer well for 10-20 minutes. Cool, then coat chicken breasts with sauce and grill on grill or cook in cast iron skillet until no longer pink in the middle. (May also bake in a glassware baking dish at 400 degrees for 40-50 minutes).
Ingredients:
For the slaw:
- ½ Head of purple cabbage, shredded
- ½ Head of green cabbage, shredded
- 2 cups Julienned (shredded) carrots
- ½ cup Raisins or dried cranberries
For the dressing:
- 2 Ripe avocados
- Juice of two lemons
- 1 Tbsp dijon mustard
- 2 Tbsp coconut vinegar or white wine vinegar
- Sea salt and pepper, to taste
Directions:
Put the ingredients for the dressing in a food processor, and pulse until smooth (Aim for the consistency to be very creamy, but not liquidy). Toss the cabbages, carrots, and raisins/craisins together in a large mixing bowl. Pour the avocado dressing over the veggie mix, and mix well. Serve immediately, or store in the fridge until ready
Ingredients:
- 1 Large head cauliflower, cut into florets
- 1/4 cup Avocado oil
- 2 tbsp Dijon mustard
- 2 tbsp Coconut vinegar
- 1 tbsp Dried oregano
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Red pepper flakes (optional)
Directions:
- Preheat oven to 450°F and line baking sheet with parchment paper
- Cut the cauliflower into medium-sized florets and place in a mixing bowl.
- Add all ingredients to another mixing bowl and mix until well combined.
- Pour sauce over the cauliflower and mix well with your hands or a large spoon until the florets are well coated.
- Spread the cauliflower in a single layer across the baking sheet.
- Roast for about 25 minutes, turning the cauliflower once or twice during that time, until the florets are fork tender and start to turn dark brown on the edges (Color equals flavor, so don’t be afraid to let that cauliflower get dark).
- Once cauliflower has reached the desired color and doneness, remove from the oven, transfer to a bowl, garnish with fresh parsley, a drizzle of extra-virgin olive oil, and a little bit of salt and serve.
Ingredients:
For Aioli Sauce
- 1 cup Primal Kitchen or Sir Kensington’s Mayo or homemade Paleo Mayo
- Juice of ½ Lemon
- 2 tsp. Garlic, minced
- Sea salt & Pepper, to taste
For Chips/Fries
- 2-4 Sweet Potatoes, washed and scrubbed (I like Japanese and Garnet sweet potatoes, but choose the variety you like!) OR 7-8 Large Carrots, stems removed
- 1-2 Tbsp. Extra Virgin Olive Oil
- Sea salt, to taste
Directions:
- Preheat oven 425-degrees.
- Slice sweet potatoes into rounds, or carrots into wedges.
- Place potatoes or carrots on a parchment paper lined baking sheet, drizzle olive oil over the chips (or fries), then use your hands to cover the fries in the oil.
- Sprinkle with salt.
- Bake potato chips or carrot fries for 20 minutes, flip and cook for 10-20 more minutes—until desired doneness.
- While the fries are cooking, make the aioli.
- For aioli: Combine all ingredients in a food processor or high-speed blender and process until just smooth. Use immediately or store in the refrigerator.
Ingredients:
- 3-5 Frozen Bananas (That’s right—1-ingredient! All you need is a banana—add-ins optional)
Optional Add-Ins
- Almond Butter or Cashew Butter or Sunflower Seed Butter
- Crushed Walnuts, Pecans or Almonds
- Enjoy Life Chocolate Chips (dairy-free, soy-free)
- Coconut Flakes or Coconut Butter
- Cinnamon
- Cacao or Unsweetened Cocoa Powder
- Fresh or Frozen Berries
Directions:
Slice bananas into chunks and throw in blender. Blend until smooth or creamy; use a spatula or spoon as needed. Add optional add-ins. Consume, or place in freezer.
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