Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life
Breakfast, Brunch, Holiday, Labor Day

Healthy Labor Day Recipes Round Up

Happy Labor Day Weekend!! 

I love what this weekend means!! In Florida, it means cooler temps (eventually), college football, and PUMPKINS!!

Wait, wait, wait!! Before I go off the fall-deep-end completely, I thought I would share a healthy Labor Day Recipe roundup featuring some awesome, outside-the-box recipes from some of my favorite dietitians for this upcoming holiday weekend!!  Be sure to scroll all the way to the bottom for my Grandma’s ‘Healthified’ Potato Salad recipe!

Enjoy!!

Breakfast/Brunch:

Red, White and Blue Overnight Oats by Nutrition Starring You

Red, White and Blue Overnight Oats

Healthy Baked Donuts by Real Nutrition NYC

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Baked Butternut Squash French Toast by Amy Gorin

This overnight casserole recipe is easy and healthy. Baked Butternut Squash French Toast. Just stick it in the oven!

Side Dishes:

Cauliflower Chickpea Tabbouleh by Byte Sized Nutrition

Beat the summer heat with this Cauliflower Chickpea Tabbouleh. A quick and easy no-cook side dish that's perfect for feeding a crowd! | www.bytesizednutrition.com

Cannellini Bean Salad w/ Basil & Sun Dried Tomato by Food, Pleasure and Health

Cannellini Bean Salad with Basil and Sun-Dried Tomatoes makes a lovely light lunch or can be enjoyed as a refreshing side, or take it to a picnic, potluck. It is naturally vegan & gluten-free.

Cucumber and Tomato Salad by Chef Catherine Brown

Tortellini Skewers with Lemon Spinach Pesto by Krolls Korner

These tortellini skewers with lemon spinach pesto are a perfect light and satisfying appetizer! | Krollskorner.com

Roasted Veggie Pasta Salad by Home Cooked Happy

This healthy Roasted Veggie Pasta Salad with homemade Italian Dressing is a family favorite all year round. It's an incredibly easy vegetarian dish that comes together in 30 minutes or less. Even my meat-loving husband loves it!

Mains:

Grilled Chicken and Veggie Kebabs by Halsa Nutrition 

Grilled Chicken and Veggie Kebabs

Red, White and Blueberry Balsamic Glazed Pork Tenderloin by Street Smart Nutrition 

Blueberry Balsamic Pork Tenderloin

Mediterranean Wraps by Bravely Nourished

Dessert:

Apple, Rhubarb and Berry Crisp by Liz’s Healthy Table

Apple Rhubarb and Berry Crisp via LizsHealthyTable.com

No Bake Avocado Lime Freezer Bars with Almond Oat Crust by Jeanne Riley, RD

Blueberry Coconut (Vegan) Ice Cream by KISS in the Kitchen (aka Lone Star Nutrition)

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And now for my Grandma’s Potato Salad, that of course, is PERFECT for any gathering! I hope you enjoy  these recipes as much I have!!

Grandma's 'Healthified' Potato Salad
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This delicious potato salad was inspired by my amazing late grandmother! My grandparents lived on a huge piece of land with a garden, volleyball, tetherball, old wooden swings and so many memories. This recipe brings me back to that beautiful place in time and I hope you enjoy it as much as we do!
Ingredients
  • 3 pounds Red Potatoes
  • 5 Hard Boiled Eggs, coarsely chopped
  • 1 5.3 ounce container of plain Greek Yogurt
  • ¼ cup Avocado Mayonnaise (or regular mayo)
  • 2 tablespoons yellow mustard
  • 2-3 pickles, sliced and coarsely chopped
  • 1-2 tablespoons pickle juice
  • Salt to taste
Instructions
  1. To boil potatoes: Bring a large pot of water to boiling.
  2. Chop potatoes into bite sized pieces, leaving skins on.
  3. Drop them into boiling water and let boil for ~15 minutes or until you can stab a fork in.
  4. Drain potatoes and let sit for a few minutes.
  5. Transfer to refrigerator to chill for at least an hour.
  6. To assemble potato salad: In a small bowl, combine Avocado mayonnaise, mustard, pickles, pickle juice and Greek yogurt.
  7. Add Greek yogurt mixture to the refrigerated potatoes and stir until just combined.
  8. Add hard-boiled eggs and stir until just combined.
  9. Taste and add a pinch of salt. Chill for at least an hour.
  10. Potato salad is best the next day after letting all flavors blend.

 

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