Here is our delicious Dolce Diet Independence Day Menu that’ll keep your fitness progress on track and still let you have all the fun that traditionally is part of the July Fourth weekend celebrations!
APPETIZER
BLT Kale Dip
Ingredients
• 1 pound of turkey bacon, cooked and crumbled
• 4 large kale leaves
• 2 tbsp. olive oil
• ¼ tsp. sea salt
• 1 cup Greek yogurt
• 1 cup Vegenaise
• ¼ tsp. freshly cracked black pepper
• ¼ tsp. garlic powder
• 1 cup cherry tomatoes, sliced or chopped
• Whole grain crackers or toasted Ezekiel bread
Instructions
1. Make the bacon first and set it aside.
2. Preheat grill to the highest setting. Rub the kale leaves with olive oil and sprinkle with a bit of salt and pepper. Place the leaves on the grill for 1 minute or so per side, until they are dark green and slightly golden in spots. Remove kale and let it cool.
3. In a large bowl, whisk together the yogurt and Vegenaise. Whisk in the pepper and garlic powder. Fold in the crumbled bacon, tomatoes and kale into the dip – if desired, reserve a few bits of each for topping the dip.
4. Place the dip in the fridge for 30 minutes before serving.
5. Serve with whole grain crackers or toasted Ezekiel bread
ENTREE
Grilled Portobello Dogs
Ingredients
• 2 tbsp. grapeseed oil
• 1 tbsp. balsamic vinegar
• 1 tsp. organic yellow mustard
• salt & pepper
• 2 large Portobello mushrooms, sliced length-wise into 4 slices
Toppings
• ½ cup red onion
• ½ cup chopped tomatoes
• squeeze of lime
• 1 red bell pepper, thinly sliced
• salt & pepper
• yellow mustard
• 4-5 gluten-free hot dog buns
• organic ketchup (for dipping)
Instructions
1. In a small bowl, mix together the red onion and tomatoes. Add a squeeze of lime, salt and pepper. Stir and set aside.
2. Preheat your grill or griddle pan. In another small bowl, mix the marinade ingredients together (grapeseed oil, balsamic, mustard, salt & pepper), and brush onto the Portobello slices until coated.
3. Grill mushroom strips on each side until grill marks form and mushrooms are tender and juicy (about 3-4 minutes per side). Place 2 mushroom slices onto each bun. Top liberally with onion & tomatoes, pepper slices, and mustard.
SIDE
Sweet Potato Fries
from “The Dolce Diet: Living Lean Cookbook
Serves 6
Ingredients
• 4 large sweet potatoes
• 6 tbsp. agave or honey
• Dash of sea salt
• 4 tbsp. grapeseed oil
Directions
1. Preheat oven to 375 degrees.
2. Wash and peel potatoes and cut into thin, French-fry-like strips.
3. In large bowl, combine 2 tbsp. grapeseed oil and salt.
4. Spread 2 tbsp. grapeseed oil over baking sheet and spread out potatoes in single layer.
5. Bake about 30 minutes or until tender on inside and crispy on outside.
6. Add honey to bowl for dipping.
DESSERT
Watermelon & Blueberry Salad
Ingredients
• 8 cups watermelon, cubed
• 4 cups fresh blueberries
• juice of one lime (optional)
• drizzle of agave nectar or honey (optional)
• 3 tbsp. chopped mint
Instructions
1. In a large bowl toss cubed watermelon with blueberries.
2. Add in the lime juice and sprinkle on a bit of agave nectar or honey.
3. Sprinkle on chopped mint.
4. Mix ingredients together and enjoy!
DRINK
Sparkler Water
Ingredients
• Sparkling water
• Fresh blueberries or blackberries
• Fresh strawberries
• Fresh pineapple – cut into stars
Instructions
1. Cut pineapple slices into start shapes.
2. Fill pitcher with sparkling water.
3. Add fruit and mix.
4. Infuse for a few hours before serving.
5. OPTIONAL – freeze extra fruit to use in place of ice cubes
