Gather your loved ones, set the table and prepare to indulge in a Fourth of July celebration featuring a menu that is delicious, nutritious and (my favorite part) simple! Created with love and plenty of taste testing, this menu is just a snippet of what I’ll be serving friends and family this Independence Day. From sizzling grilled classics that will make your taste buds dance to refreshing and vibrant sides that perfectly complement the summer season, there’s something for everyone here. I just can’t wait for you to dig in!

1. The Ultimate Healthy 7-Layer Dip (Gluten Free, Vegetarian Optional)

This dip will make you the talk of the neighborhood. Perfect for barbecues, potlucks, or casual get-togethers, this healthy take on a classic 7-layer Mexican dip is sure to impress your friends and family with its lightness, freshness, and explosion of flavors. 

While everyone adores the traditional 7-layer dip, not everyone appreciates the high fat content in the store bought versions. This recipe retains all the deliciousness while offering a healthier alternative, and the secret all lies in building flavors with each layer. So much so that each layer is tasty enough to devour on its own!

This recipe is really open to customization which ensures you can create a dip that perfectly suits your taste preferences. I have listed a few of my favorite swaps below, but no matter what, this healthy take on the classic 7-layer dip will tantalize your tastebuds and elevate any summer gathering.

2. Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten Free)

Forget everything you ever knew about lentil salad.

It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love.

I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor. This is my answer to that personal problem, and perhaps to yours too. Just over here doing God’s work, people.

This is the ultimate “trough” salad, lots and lots of tiny pieces of vegetables, lentils and cheese dressed with yet another insanely delicious dressing. I eat this with a spoon, or with tortilla chips as a salad dip of sorts. I highly recommend that.

3. The Ultimate Grilled Chicken Marinade (Paleo, Gluten Free, Dairy Free)

If there is one marinade you need for summer, it’s this one.

When I am having people over for a barbecue, this is one of the recipes I turn to.  It’s quick to throw together, packed with tart, salty, sweet, COMPLEX flavor and does all the work of flavoring your main course while you go about your day.  Without fail, someone always asks “what’s in this marinade?” 

The best part is that it goes just as well with steak, pork, or salmon as it does chicken and has yet to fail me.  I’ve even used it with portabello mushrooms that I’ve grilled up and served as meatless burgers and it was divine.

4. Crispy Salt & Vinegar Smashed Potatoes

Salt and vinegar potato chips are a big thing around our house.

What’s not to like? Salty, crispy, with that bright acidic flavor? Yes please.

But we try not to eat potato chips with our dinner (unless it’s burger night, then it’s perfectly acceptable.)

My solution? These potatoes.

They are everything you love about that salt and vinegar flavor profile, but in a crispy, creamy smashed potato. We love them with steak or fish and leftovers are amazing on a green salad with some good quality canned tuna and olives.

Chips will always have a place in our home, but now we eat them at 11pm after three hours of Netflix, like civilized people.

5. Mixed Berry Crumble Bars (Gluten Free, Refined Sugar Free)

These bars are tart, rich tasting, and just sweet enough with a crumbly topping and crust sandwiching an easy jammy berry filling. These would be perfect for a picnic, potluck, casual summer backyard get-together. They are closer in texture to a piece of pie than a granola bar, so serve them plated with a fork as you would most desserts (but I won’t say I haven’t eaten one with my fingers cold right out of the fridge… it was worth it). They are great served at room temperature, and freeze exceptionally well too so making them ahead is not only achievable but preferable.

I also love to eat leftovers, warmed briefly in a skillet or oven, with a scoop of vanilla ice cream.

If you give my Fourth of July menu a try, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations! 

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