Oh, America. Land of the free and home of the hotdog. A country where amber waves of grain sway side by side with ample pours of beer; where Yankee Doodle dandies wash down cheese doodles with swigs of Coca-Cola.
While we’re not ones to judge how you celebrate the 4th, why not declare your independence from the tyranny of processed foods and cheap booze by committing to go a little lighter this Independence Day?
The following recipes maintain the festiveness of the holiday, but replace canned, salted, and chemically-altered ingredients with wholesome, homegrown goodness, so you can stick to your healthy-eating guns.
Enjoying the bountiful cornucopia of our land? Now what’s more American than that?
This version of the barbeque classic uses Greek yogurt in place of mayonnaise. Those looking to avoid dairy can make a vinegar-dressed slaw and replace the yogurt with 1 ½ tbs olive oil.
- ½ head green cabbage, thinly sliced
- ½ head red cabbage, thinly sliced
- 1 green apple, cut into matchstick-sized pieces
- 4 scallions, diced
- 2 carrots, grated
- 1 shallot (or 1 clove garlic), minced
- 2 tbs apple cider vinegar
- ½ cup 2% plain Greek yogurt OR 1 ½ tbs olive oil for dairy-free version
- 2 tbs dijon mustard
- 1 tbs lemon juice
- 1 tbs raw honey
- 1 tbs celery seed
- salt and pepper to taste
- Combine cabbage, apple, scallions, carrots, shallot/garlic, and carrots. Toss to mix ingredients.
- Add apple cider vinegar, yogurt (or olive oil), mustard, lemon juice, and honey to the Short Cup. Extract with the Extractor Blade until fully mixed. Pour over the vegetables, season with celery seeds, salt, and pepper, and toss once more to ensure an even coating.
Better Baked Beans
Sweetened with pears and dates, these delicious beans give you all of the benefits of high fiber, nutrient rich ingredients without any of the sugary, corn-syrupy drawbacks.
- 1 tbs olive oil
- 2 large onions, diced
- 1 red pepper, diced
- 8 cloves of garlic, peeled and minced
- 3 cans organic pinto beans, rinsed and drained
- 3 medjool dates, soaked for at least 4 hours, pits removed
- 1 ripe pear, cut into quarters with stem and core removed
- ¾ cup organic tomato sauce
- 1 tbs Dijon mustard
- 1 tbs apple cider vinegar
- 1 tbs soy sauce
- 1 tsp smoked paprika
- ¼ tsp chipotle powder
- salt and pepper to taste
- Preheat oven to 350 degrees. Heat olive oil in a large skillet and add onions, cooking until translucent and soft (about three minutes). Add red pepper and garlic and sauté for an additional 3 minutes. Add beans, stir until evenly heated, then remove from heat.
- Add dates, pear, tomato sauce, mustard, cider vinegar, soy sauce, paprika, and chipotle powder to the Tall Cup. Extract ingredients until smooth, about 40 seconds. Pour the sauce over skillet mixture and stir to coat evenly.
- Lightly oil a medium-sized glass baking dish, spoon mixture into the dish, cover with tin foil and bake at 350 degrees for 30 minutes. Uncover and bake for an additional 30 minutes.
- Let sit for 15 minutes before serving.
This festive NutriBlast makes a fantastic mocktail for those looking to avoid alcohol on the 4th. Don’t be shy about bringing your NutriBullet along if you’re celebrating at a friend’s house. Whip your host a tall cup of this tasty mixture, and you’ll be the life of the party.
- 1 cup frozen strawberries
- ½ cup frozen blueberries
- ¼ cup shredded unsweetened coconut
- 3-5 cauliflower florets
- 1 cup romaine lettuce
- water to the MAX LINE
- blueberries, sliced strawberries, and shredded coconut to garnish
Add all ingredients to the Tall Cup. Garnish with a sprinkling of blueberries, sliced strawberries, and coconut flakes.