With the 4th of July Weekend coming up I thought it would be nice for you to have some fun, festive, fit chic recipes to choose from. So I am starting off with the first and my favorite part the appetizers and sides. These will have everyone talking and feeling great.

Festive 4th of July Potato Salad


1 package small red potatoes, halved

1  package baby Dutch yellow potatoes, halved

1 package petite purple potatoes, halved

1 Cup of Paleo Mayo

1 Tbsp of Dijon mustard

5 hard-boiled eggs diced

1 stalk of celery diced

2 tablespoons of parsley

2 teaspoons of creole seasoning

2 cloves of garlic

1 small onion diced

1/4 cup of diced sweet pickles (or relish)

dash of salt and pepper


In a large pot, place red, purple, and yellow potatoes; cover with water. Bring to a boil. Reduce heat to medium, and simmer for 15 to 17 minutes, or until fork-tender. Drain; cool slightly. Place potatoes in a large bowl.

Stir in mayonnaise, onion, garlic, eggs, creole seasoning, parsley, Dijon, relish, salt, and pepper until combined.

Garnish with cilantro if you like!

Red, White, and Blue Salad 


1 package of spinach leaves

1 cup of sliced strawberries

1/2 cup of blueberries

1/4 cup of unsweetened shredded coconut

3 tablespoons of raw pecans

Top with Cherry Balsamic 


In a large bowl place spinach, strawberries, blueberries, and coconut. Toss salad and then top with pecans.

Lightly drizzle Cherry Balsamic over the salad to taste.

Guacamole Deviled Eggs 


12 eggs


2 avocados

2 tablespoons lime juice

Salt, to taste

Pepper, to taste

1/4 cup of salsa

1 tablespoon garlic, minced

1 tsp of creole seasoning

1 tablespoon jalapeño, minced (optional)

Cilantro to taste

Place the eggs in a large pot and cover with one inch of cold water. Cover with a lid.

Bring to a boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.

Remove from water and immediately place in cold water for a 5 minutes.

Remove shells and cut the egg in half, vertically.

Remove the yolks and place in a medium bowl. Set the cooked whites aside.

In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.

Spoon about 1 – 2 tablespoons of guacamole mixture into the cooked egg whites.

Garnish with cilantro.

Here’s to a great 4th of July Weekend!

Tuesday’s Workout is…

2 Rounds Of:

6-min AMRAP
20 HS Shoulder Taps
40 doubles

– REST 2 mins –

6-min AMRAP
12 Shoulder to Overhead
12/15 Cal Row

– REST 2 mins

Posted By: Annie

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