The celebration of our country’s independence is like the unofficial start of summer here in the northwest. What’s a better way to start out summer than with a holiday good for getting together both friends and family to barbecue, picnic, go swimming, play outside, and party on into the night? Whether you are planning your own party for the 4th, or if are planning on attending someone else’s, you can be ready with the fabulous recipes we found, perfect for this Independence Day.
On the menu we have burgers from Mamma Eats Clean, grilled chicken found on Whole 9 (contributed by the fantastic Michelle Tam, bloggess at Nom Nom Paleo), faux “potato” salad from Elena’s Pantry, cucumber watermelon salad also from Whole 9 (Contributed by Julie and Charles Mayfield, authors of and bloggers at Paleo Comfort Foods), and from Juli Bauer of PaleOMG a classic summer dessert, FUDGESICLES! If you are looking for a WOW dessert to bring to a party, check out our last recipe for Watermelon Cake from Paleo Cupboard, it’s pretty simple, delicious, refreshing, and looks AMAZING!
Alright, enough talk, let’s get cooking!
Beef and Pork Grilled Paleo Burgers – The Perfect Patty
by MamaChanty, of Mama Eats Clean
Ingredients– 1 lb lean ground beef – 1 lb lean ground pork – 1 lb lean ground pork – 2 small cloves garlic, minced – 1/3 cup onion, finely minced – 1/2 tsp fine sea salt – A few dashes of black pepper – 1 egg – 1/4 cup ground golden flax
Directions:1. Preheat the grill – medium/high heat. 2. Throw all the ingredients into a mixing bowl and gently combine all the ingredients until JUST combined. 3. Form into about 10 to 11 patties. 4. About 1/3 cup of mixture for each patty. Press a couple thumbprints into each patty. 5. With grill at about 375 degrees cook them for about 10 minutes per side. Remove from grill and serve with toppings of your choice.
*DO NOT OVERMIX. Just mix the ingredients together as gently as you can until just combined and then stop.
*Make a couple of finger imprints in the middle of the burger once you form them into patties. When the burger inevitably shrinks this keeps it from turning into a ball.
*Look for meat as lean as you can find for a good price.
*Only turn the patties once on the bbq.
Fiona’s Phenomenal Grilled Green Chicken
by Michelle Tam of Nom nom Paleo
Ingredients:– 1 medium sweet onion, peeled and coarsely chopped (about 1 cup) – 1 cup packed cilantro leaves and stems – 1 1/4 cups packed basil leaves – 1/4 cup packed mint leaves – 4 tablespoons Red Boat fish sauce – 3 peeled garlic cloves – Zest from 1 medium lime – Ground black pepper – 1 teaspoon Aleppo pepper – 2 tablespoons apple juice – Kosher salt – 3 pounds chicken drumsticks or thighs – 2 medium limes, cut into 8 wedges
Directions:1. Combine the first 10 ingredients into a blender and puree until smooth. 2. Sample the marinade for seasoning and add salt to taste. 3. Place the chicken in a gallon-size plastic bag and pour the marinade on top. Make sure the air is squeezed out before sealing the bag. Place the bag of chicken in the refrigerator to marinate for at least one hour and up to a day. 4. Take the chicken out of the fridge at least an hour before you roast it off so it can come to room temperature. 5. Throw the marinated chicken on a medium-hot grill for about 25 minutes, turning every 5 to 7 minutes. The chicken is finished cooking when the internal temperature is 170 F or when the juices run clear. 6. Serve the roasted chicken thighs/drumsticks with lime wedges.
No Potato Salad
by Elana, of Elana’s Pantry
Ingredients:– 1 head cauliflower – 2 stalks celery, diced
– 1 small onion, finely chopped (about 3-4 tablespoons)
– 1 tablespoons parsley, finely chopped
– 2 eggs, hard boiled and diced
– 2 tablespoons grapeseed oil vegenaise
– 1 tablespoon dijon mustard
– ½ teaspoon celtic sea salt
Directions:1. Chop cauliflower into small florets (½ inch) 2. Steam cauliflower on the stove until fork-tender, not more or a stronger “cauliflower” smell develops
3. Allow cauliflower to cool then place in a large bowl
4. Add celery, onion, parsley and egg
5. Stir in Vegenaise, mustard and salt
Cucumber & Watermelon Salad
by Julie and Charles Mayfield, of Paleo Comfort Foods
Ingredients:– 4 cups watermelon, deseeded and either cubed or shaped into balls using a melon baller – 2 cups English cucumber, sliced – 3 tablespoons fresh mint, chopped – ¼ cup fresh squeezed lime juice – 1–2 teaspoons balsamic or red wine vinegar (optional)
Directions:1. Take watermelon, cucumber, mint, and lime juice, and mix in a bowl. 2. Season with salt and pepper to taste. *Do Ahead—You can prep the watermelon, cucumber and mint ahead of time, but don’t add the lime juice or any salt until it is close to time to serve.
And FINALLY dessert:
4th of July Fudgesicles
by Juli of PaleOMG
Ingredients:– 2 bananas, peeled – ½ cup canned coconut milk – 2 dates, pitted – 3 tablespoons unsweetened cocoa powder – 2 tablespoons raw honey – 1 heaping tablespoon Sunbutter (or nut butter of choice) – 1 teaspoon vanilla extract – pinch of salt – ¼ cup dark chocolate chips
Directions:1. Use food processor to puree banana and dates together 2. Add coconut milk, cocoa powder, honey, sunbutter, vanilla extract, salt and puree. 3. Pour ⅛ cup of dark chocolate chips into 2 paper cups (⅛ cup between the two paper cups). 4. Pour fudgesicle liquid into the two paper cups on top of the chocolate chips. 5. Place a craft stick (popsicle stick) in the middle. 6. Place cups in freezer and let freeze overnight. 7. Use scissors to cut the cup and ENJOY!
And that’s it! We hope you have a SAFE and AMAZING holiday. Eat well, eat clean, and be HAPPY!