Favorite Summer Meal Ideas
Are you attending a backyard BBQ or a family reunion this summer and are terrified at the thought of all of the high-calorie, processed, unhealthy food that there will be? There are an endless amount of recipes that are perfect for a summertime party and will be a hit with the rest of the guests. The variety of food that you could bring will help you to not to cheat by having a bite of that hotdog or your mother’s famous potato salad. With the help of the menu below, you can eat healthier versions of all of your favorite summer foods. You won’t miss out on anything, and you won’t be feeling guilty when you want to go to the pool the next day!
Easy BBQ Pork
3-5 lb boneless pork roast or a Boston Butt with a small amount of bone
4-5 cloves garlic, minced
1 medium onion, minced
salt and pepper to taste
1 bottle of your favorite bbq sauce (use the NeanderThin recipe)
Place theroast, garlic, and onion in a crock pot on high. Add the salt and pepper and a little bit of water. Cook on high until you can easily shred the pork roast with a fork. Cook in crock pot for about 5 hours. Remove the roast and shred the meat removing as much of the fat as possible and the bone. Strain the grease in the crock pot, keeping any bits of garlic and onion left and throwing out the grease. Place the shredded meat back into the crock pot, along with the bits of garlic and onion. Pour the BBQ sauce over all until the meat is covered. Mix well. Continue cooking the pork in the crock pot for about three hours, on low.
Apple Coleslaw
2 cups packaged cole slaw mix (bag of chopped cabbage, in produce section)
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons agave syrup
1 teaspoon celery seed
In a bowl, combine the coleslaw mix, apple, celery and green pepper. In a small bowl, whisk remaining ingredients. Pour over coleslaw and toss to coat. Makes 4-6 servings.
Sweet'n Crunchy Zucchini Chips
1. Slice Zucchini into 1/4 inch "chips"
2. Coat the chips in Extra Virgin Olive Oil
2. Place the chips at 475° for 15-20 minutes. Flip the chips half way through.
3. Eat the chips plain, dip into avocado or guacamole, or add to cold raw
soups or salads.
Macaroons
1 7-ounce bag shredded unsweetened coconut (2 2/3 cups)
1 cup sliced raw almonds
1/4 cup agave syrup
4 large egg whites
Preheat oven to 325 degrees F. Grease 2 large cookie sheets. Into large bowl, measure coconut, almonds, and honey. With spoon, mix until combined. Stir in egg whites until well blended. Drop mixture by heaping tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool completely. Store cookies in tightly covered container.
For other outstanding recipes for any occasion visit paleofood.com for all your dietary needs.
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