4th of July Recipe Roundup

30 Jun

Happy 4th of July! Yes, it’s early, and yes, we’ve all been cooking out for at least a month now, but this weekend is a great time to kick off some summer celebrations. Watermelon slices, tons of burgers and brats (of the vegan variety), salads galore, fireworks and citronella candles, spending time outside, and allllll of the beer.

But it’s those cookouts that I want to stress. There’s something about eating al fresco that I just LOVE. The fresh air, the sounds of summer, and the sun beating down on you as it falls below the horizon. It’s wonderful and something I wish I could capture in a bottle.

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

But until that technology is developed, here is a roundup of recipes you can use for the coming holiday, or for any cookout this summer (and next!). Thanks to all of my fellow food bloggers for contributing to this roundup. I’m sure you’ll find something (or many things) that you’ll want to make in the coming months.

Here are 50 recipes, to signify 50 states of the US ūüôā

This is also your last chance to enter the #CookoutWeek giveaway! You have until July 1 at 11:59 PM est to win this prize pack, valued at over $400! Enter by following our sponsors and bloggers on social media via a Rafflecopter giveaway.

Dips

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Homemade Spinach Hummus from The Urben Life

Homemade Spinach Hummus from The Urben Life

BBQ Hummus from Eat, Drink, Be Healthy!

Garlic Jalapeno Hummus from Eat, Drink, Be Healthy!

Carrot, Cumin and Chickpea Dip from A Less Irritable Life

Creamy Spring Pea Guacamole from One Hungry Bunny

Summer Pineapple Salsa from Sincerely Nourished

Salads

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Red Pepper Hummus Potato Salad from Eat, Drink, Be Healthy!

Red Pepper Hummus Potato Salad from Eat, Drink, Be Healthy!

Mexican Lentil Salad from Eat, Drink, Be Healthy!

Summer Bean and Veggie Salad from Eat, Drink, Be Healthy!

Vegan Quinoa Black Bean Salad from Eat, Drink, Be Healthy!

Thai Summer Roll Salad from The Mexitalian

Summer Vegetable Dill Pasta Salad from Eat, Drink, Be Healthy!

Vegan BLT Pasta Salad with Almond Cream Aioli from Eat, Drink, Be Healthy!

Summer Vegetable Couscous Salad from The Urben Life

Vegan Broccoli Salad with Tahini Dressing from Karl Cooks

Cucumber Carrot Salad with Sesame Seeds from Making Healthy Choices

Low Carb, Vegetarian Egg and Hummus Ball Salad¬†from …and a Dash of Cinnamon

Grilled Romaine Hearts and Figs from C It Nutritionally

Mediterranean Cauliflower Couscous from Sprinkle of Vanilla Sugar

Zesty Pasta Salad with White Beans, Raisins and Grapefruit Vinaigrette from Coach Debbie Runs

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

7 Layer Mediterranean Salad from Confessions of a Mother Runner

7 Layer Mediterranean Salad from Confessions of a Mother Runner

Grilled Green Vegetable Salad from Tasting Page

Easy Red Cabbage Salad from Tasting Page

Sides

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Mini Caprese Cornbread Muffins from Eat, Drink, Be Healthy!

Mini Caprese Cornbread Muffins from Eat, Drink, Be Healthy!

Vegan Beer Baked Beans from Eat, Drink, Be Healthy!

BBQ Chickpea Spread with Quick Pickled Onions from Eat, Drink, Be Healthy!

Garden Fresh Low Sodium Gazpacho from Hacking Salt

Red, White & Blue Appetizers from Family Food on the Table

Grilled Polenta Bruschetta from Simple and Savory

Roasted Red Pepper Deviled Eggs from …and a Dash of Cinnamon

Vegan Slow Cooker Mac and Cheese from Casey the College Celiac

Main Dishes

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Jerk Tempeh with Black Beans and Quinoa from Eat, Drink, Be Healthy!

Jerk Tempeh with Black Beans and Quinoa from Eat, Drink, Be Healthy!

Black Bean Sweet Potato Burgers from Eat, Drink, Be Healthy!

A Quick & Easy Bean Burger Recipe from Sinful Nutrition

Desserts

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Whole Wheat Strawberry Shortcake Cups from Eat, Drink, Be Healthy!

Whole Wheat Strawberry Shortcake Cups from Eat, Drink, Be Healthy!

Neapolitan Nice Cream Sandwiches from Eat, Drink, Be Healthy!

Mexican Chocolate Chip Cookie Cups from Eat, Drink, Be Healthy!

Healthier Tahini Chocolate Chip Cookies from Eat, Drink, Be Healthy!

Peach Pie Blondie Bars  from Eat, Drink, Be Healthy!

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Peanut Butter Blondie Brownies from Healthy Helper

Peanut Butter Blondie Brownies from Healthy Helper

Blackberry Cornbread Muffins from Karl Cooks

Dairy-free Honey Basil Ice Cream from The Mexitalian

Chocolate Coconut Protein Brownies from …and a Dash of Cinnamon

Drinks

Chocolate-Covered Strawberry Shrubhattan from Eat, Drink, Be Healthy!

Roasted Strawberry Margaritas from Eat, Drink, Be Healthy!

Rhubarb Shrub from Judy Matusky

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Watermelon Strawberry Lime Cooler from Fit Living Eats

Watermelon Strawberry Lime Cooler from Fit Living Eats

Berry Patriotic Chia Seed Pudding from Tasting Page

Mexican Lentil Salad and Her Madison Half Marathon Race Recap

29 Jun

This past weekend marked my fifth half marathon. It was a women-only race, which was incredibly empowering! The course was new to me, as it was in Madison, WI.

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

Yep, this was my first race away from home, and I loved it. We got an Airbnb to stay in the night before, and so I could pickup my packet without hassle. Chris and I also got to enjoy the food and drink that Madison has to offer!

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

Madison is just 90 minutes from home, and it’s an easy drive. We ate a vegan lunch at the Green Owl Cafe, after which I picked up a handful of macarons from the Chocotarian, and then we enjoyed a few brews from One Barrel Brewing Company. A new brewery opened that weekend, so we went to check it out: Funk Factory Geuzeria. Afterward, we drove out to Mt. Horeb (about another 30 minutes), to re-visit The Grumpy Troll for delicious pizza and a variety of beers (samplers for me!).

Chris and I have this tendency to stumble upon brewpubs. So of course, we stumbled upon another one, the Brew Haus, and had to stop in for one; we were not disappointed, and then called it quits for the night.

The race was well-organized and started on time (I hate when they don’t!). The first mile included at least one incline, so that was a good indication of the rest of the route. My body, mind and spirit were on board with the day’s challenge.

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

The weather was beautiful, the views were new, and the women were encouraging. I struggled a bit toward the end when my thighs started to feel the strain, but I pushed through.

Especially at the finish line. As I was about to turn the corner for the last tiny stretch, I told myself to gun it. All power to the engines, full steam ahead. I felt so GOOD. I wanted to finish strong, and I succeeded!

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

Admittedly, my time was not what I had been training for. But every other aspect was on target. Mentally, physically, and emotionally: I felt strong, courageous, and happy.

In fact, for the first time in a while, I had FUN during this race. I smiled almost the whole time. I high-fived other runners and cheered them on. We finished off the day with more beer, more delicious food, and finally a drive back home. It was by far my favorite race experience, and I hope my next one is just as enjoyable!

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

Ok, now to the recipe. This simple salad is layered with complex flavors and textures. It’s high in protein, full of fresh vegetables, and dressed with a blend of olive oil and lime juice. The spice level is easily customizable, and this recipe can be scaled for larger gatherings or parties!

Mexican Lentil Salad | xtinaluvspink.wordpress.com

Also, don’t forget to enter the #cookoutweek giveaway by July 1 at 11:59 PM est for your chance to win this prize pack,¬†valued at over $400! Enter by following our sponsors and bloggers on social media via¬†a Rafflecopter giveaway


Mexican Lentil Salad | xtinaluvspink.wordpress.com

Mexican Lentil Salad

Serves 4

  • 1 C brown lentils
  • 4 C vegetable broth, beer, water, or a combination
  • 1 tsp¬†cumin
  • 1 tsp¬†cayenne
  • 1 tsp¬†coriander
  • 1 jalapeno, finely diced
  • 1 bell pepper, finely diced
  • 2 stalks celery, finely diced
  • 1 medium English cucumber, finely diced
  • 1 C corn kernels
  • Juice of 1 lime
  • 1 tbsp olive oil
  • 1-2 tsp hot sauce
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1/2 C salsa
  • 1/2 C nondairy sour cream
  • pepitas

In a large pot, bring your liquid of choice to a boil with the lentils and spices. Once boiling, reduce heat to simmer and cook, covered, for 35-45 minutes, stirring occasionally.

Transfer lentils to a mixing bowl and stir in the jalapeno, bell pepper, celery, cucumber, and corn. In a small bowl, whisk together the lime juice, oil, hot sauce, oregano, salt, and pepper. Stir this into the lentil-veggie mixture. Taste and adjust seasonings as desired.

Refrigerate for at least one hour, up to overnight.

Serve with nondairy sour cream, salsa, pepitas. You could also serve this with tortilla chips or stuffed into a pita pocket.

 

Jerk Tempeh with Black Beans and Quinoa

27 Jun

I don’t know about you, but the warm weather always makes me want spicy food. Apparently, warming foods, those made with spicy ingredients, actually help to regulate the body’s internal temperature when our climate becomes warmer. How does it work?

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

“Chilis like cayenne, jalape√Īo, and habanero peppers get their heat from the chemical capsaicin, which acts as an irritant for certain animals‚ÄĒincluding humans. When you ingest capsaicin, it triggers a neural response from your body.

“As Yale professor Barry Green explained in Scientific American: ‘‚Ķspicy foods excite the receptors in the skin that normally respond to heat‚ĶThe central nervous system reacts to whatever the sensory system tells it is going on. Therefore, the pattern of activity from pain and warm nerve fibers triggers both the sensations and the physical reactions of heat, including vasodilation, sweating, and flushing.’

“The ‘burn’ you feel in your mouth from eating spicy food can be followed by a similar warming sensation across the rest of your body, causing you to sweat as you eat. Sweating is one of the primary methods the human body has to regulate its temperature‚ÄĒspecifically, it‚Äôs the evaporation of sweat that removes heat from your body. So as long as you stay hydrated while eating spicy food, the perspiration that comes from enjoying a good three-alarm chili will force your body to cool itself quickly and more efficiently.” – Quartz’s Jean-Luc Bouchard.

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

Well, bring on the hot sauces, dried spices, and jalape√Īos! This recipe for jerk tempeh with black beans and quinoa can easily be modified to your preferred spice level. In the mood for a good sweat? Kick it up a notch when you make the black beans and quinoa! The recipe, as listed, will result in a dish that has just enough heat.

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

This also comes together quickly, so you can spend more time sweating while eating, than sweating while cooking ūüėČ Prepared jerk sauce, of which I used a version from an African-Jamaican fusion restaurant in Milwaukee (shout-out to Irie Zulu!), makes this dinner come together in a flash. No need to marinade the tempeh – the sauce will bake in after 15 minutes in the oven. And the stove top black beans and quinoa take 25 minutes, tops. A healthy, hearty, delicious dinner really can be ready in 30 minutes!

This recipe was also created as part of #CookoutWeek 2017. Be sure to enter the giveaway by July 1 at 11:59 PM est for your chance to win this prize pack, valued at over $400! Enter by following our sponsors and bloggers on social media via a Rafflecopter giveaway


Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

Jerk Tempeh with Black Beans and Quinoa

Serves 4

  • 2 packages tempeh
  • 1/2 C prepared Jamaican Jerk sauce
  • 1 tsp avocado oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1/2 C bell pepper, minced
  • 1/2 C uncooked quinoa
  • 1-1/2 C vegetable stock or wheat beer
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 1/4 tsp cayenne powder
  • Sea salt and black pepper, to taste
  • 2 C cooked black beans

Preheat oven to 350. Line a small baking sheet with foil and grease with a spray oil.

In a stock pot, heat the avocado oil over medium-high. Add the minced onion, garlic, and bell pepper and saute for five minutes. Add in the uncooked quinoa and saute another two minutes.

Then, add the stock or beer, bring to a boil, cover with the lid, and reduce heat to simmer for 20 minutes.

While the quinoa cooks, cut the block of tempeh in half so you have two thin blocks. Then, cut them into bite-sized triangles. Transfer to the prepare baking sheet. Spoon about 1/2 tsp of the Jamaican Jerk sauce onto each piece and spread around with the back of the spoon. Bake at 350 for 10 minutes, then remove, flip the pieces over with a spatula, and spoon another 1/2 tsp of the sauce on the other side of each piece. Return to the oven for 5 minutes.

Once the quinoa finishes cooking, stir in the spices and black beans.

Divide the black beans & quinoa equally among four plates, and then add the jerk tempeh. Serve with fresh vegetables.

An InLinkz Link-up

As one of the bonus entries in the giveaway, leave a comment on this blog post…what dish do you look forward to most at a cookout? I love my Oma’s potato salad!

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