Memorial Day Recipe Roundup

Memorial Day is right around the corner, which is hard to believe considering it feels like it was just snowing? Oh wait it did snow in May...

For most people Memorial Day weekend usually means BBQing, picnics, and time with family and friends. My family usually goes to plant flowers on a few relatives graves and afterward has a picnic in a local park. Most picnics I've been to have a main dish- usually some type of meat, lots of side dishes- salads, veggies, and of course there's always dessert. 

I wanted to keep things healthier this year, so with the help of some awesome fellow bloggers I've created a roundup of 20 recipes that are perfect for BBQ's and picnics. There's something for everyone- meat eaters, vegetarians and vegans, dessert lovers, and food allergy suffers. Fire up the BBQ and get ready for some delicious eats!

Main Dish

Lemon Pistachio Salmon

Grilled Pineapple BBQ Shrimp Kabob via All Roads Lead to Healthy

Hawaiian Tuna Burgers via Healthy Helper

Grilled Bison Burger via Simply Nourished

Copycat Panera Bread Sierra Turkey Sandwich via Healthy Helper

Meat Free

Not-So-Sloppy Joes via Om Nom Herbivore

Texan Caviar Couscous via Pumpkin and Peanut Butter

BBQ Cauliflower Steak via All Roads Lead to Healthy:

Salad

Jalapeno Peach Summer Salad via Made to Glow

Grain-Free Cauliflower Rice Salad via RachLMansfield

Easy Grapefruit, Corn and Mint Salad via Athletic Avocado

Mustard Greens Summer Salad via Bucket List Tummy

Side Dishes

Strawberry Watermelon Basil Summer Side Dish via Made to Glow

High Protein Potato Salad via Healthy Helper

Roasted Honey Mustard Carrots via Little Bits Of

Dessert

No Bake Energy Balls

Three Ingredient Fudgsicle Bites via Healthy Helper

Chocolate Peanut Butter Coconut Bars via Joy.Food.Sunshine

Grain-Free Berry Crisp via RachLMansfield

Triple chocolate cookies (Death By Chocolate Cookies)

How to Make a Smoothie Bowl

What's your go to food when you're feeling lazy and don't want to cook? My go to is smoothie bowls. I know a smoothie bowl technically requires some work, but really the blender does 98% of the work for you. Plus smoothie bowls are a great way to sneak in some extra fruit, veggies, and protein. I always have frozen fruit and protein powder on hand so I can throw together a quick smoothie. 

The key to making a super thick smoothie is frozen fruit. I always use a frozen banana as my base for a smoothie bowl. Even if you don't like banana you can mask the taste of the banana by adding other fruits, but the frozen banana will give you a super thick smoothie. I love adding strawberries, blueberries and peaches (all frozen) to give the smoothie a tropical taste.

If you have a picky eater and want to sneak in some extra veggies without them knowing it's a lot easier than you think. You have to add sweet fruit to mask the taste of the veggies. If you add spinach or kale use banana, pineapple, and maybe some berries or mango which will give the smoothie a very tropical flavor and aside from the color (it will likely be green) you'll never know there's veggies in it. 

I also love adding avocado in smoothies. Avocados are a great source of healthy fats and make smoothies nice and thick, plus you can't taste them. I've had so many taste testers be shocked to learn that there's avocado in a smoothie. 

If you're looking to have a smoothie for breakfast up the protein so you stay full longer by adding a scoop of protein powder, but make sure it's a high quality protein powder. You can also add fiber, which will also keep you feeling full, by adding oats in. 

You have to have some liquid to be able to blend the smoothie. I always use almond milk, but you can use any liquid you like- coconut milk, regular milk, cashew milk, etc.

Of course if you're going to have a smoothie bowl you have to have toppings! My favorite toppings are fresh fruit, a little bit of granola, chia seeds, and hemp hearts. Don't overdo your toppings because you still want your smoothie bowl to be healthy :) 

If you make a smoothie bowl take a picture, tag me on instagram, and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my new Facebook page! 

What is your favorite smoothie bowl combo? What are your favorite toppings?

Chocolate Peanut Butter Blender Muffins (Gluten Free, Dairy Free)

Happy Monday! I hesitate saying this, but I'm sort of glad it's Monday- it was SO COLD this weekend, so cold that it snowed. Yes SNOW in May, that's just wrong. The day before was sunny and in the mid 60's, I swear only in Michigan people. The crazy weather also cancelled our BBG meet up so I was bummed because I love seeing all the MI ladies! I shared the bodyweight workout I had planned here if you're interested.  

Another thing I had planned for my lovely BBG ladies chocolate peanut butter muffins. Yup that's right chocolate AND peanut butter, it's a match made in foodie heaven. The muffins are crazy easy to make- you throw everything in a blender, pour into muffin tins, and bake, and they're delicious. All of the taste testers LOVED these muffins and couldn't believe that they didn't contain flour or sugar. The honey acts as a sweetener and the pumpkin keeps the muffins nice and moist- they didn't even know there was pumpkin in the muffins. It's a delicious treat that anyone can enjoy, not to mention when it's warmed up it's gooey perfection! 

Chocolate Peanut Butter Muffins:

• 1/4 cup cocoa powder
• 2 Tablespoons ground flaxseed
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 cup peanut butter (or nut/seed butter of choice)
• 1/3 cup honey 
• 3/4 cup canned pumpkin (not pumpkin pie filling)
• 1 egg or 3 Tablespoons liquid egg white
• small handful (dairy free) chocolate chips 

Preheat oven to 375F degrees and line a muffin tin with liners or spray with nonstick cook spray. 

In a blender combine all ingredients except for the chocolate chips. Blend on low/medium until ingredients are completely combined.

Stir in chocolate chips (you can just add chocolate chips on top if you prefer). 

Pour batter into muffin pan filling tins about 1/2 full. I was able to fill all 12 muffin tins. 

Bake at 375F degrees for 18-20 minutes. Check to see if muffins are done by inserting toothpick in center of muffin, if toothpick comes out clean (no wet ingredients stuck to it) the muffins are done, if not bake for an additional 2 minutes and check again. 

Allow muffins to cool before removing from tins. Store in airtight container for up to a week or freeze for up to 6 months.

If you make these delicious muffins take a picture, tag me on instagram, and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my new Facebook page! 

Nutrition per muffins:
MACROS: 16C/8F/4P

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 142
% Daily Value *
Total Fat 8 g	13 %
Saturated Fat 2 g	9 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 17 mg	6 %
Sodium 109 mg	5 %
Potassium 43 mg	1 %
Total Carbohydrate 16 g	5 %
Dietary Fiber 3 g	11 %
Sugars 12 g
Protein 4 g	8 %
Vitamin A	48 %
Vitamin C	1 %
Calcium	1 %
Iron	5 %