What You Will Need For This Recipe:

Watermelon 

Red bell pepper 

Cucumber 

Yellow bell pepper 

Mint

Salt

Sugar

Lime

Olive oil

Other Healthy Recipes To Try:

Watermelon Fries with Yogurt Dip

Watermelon fries with yogurt dip, the perfect summer snack! This yogurt dip is so easy, only 3 ingredients. And not crazy weird ingredients that you’ve never heard of. Sometimes I see recipes that look good and then I look at the ingredients and have never heard of them haha. I grew up in a small town in Missouri that didn’t have a ton of options for grocery stores. I like to keep my recipes simple and accessible. This dip only needs greek yogurt, lime juice, and honey. That’s it! Plus the watermelon and you’ve got a delicious, healthy snack.

Small Batch Chocolate Chip Cookies (paleo, gluten free)

The perfect dessert when you just want a little something extra! Also great if you live alone and don’t want to make a big batch of something. Or if you live with people who aren’t huge dessert people (I know, hard to believe people like that exist but I live with one). My husband isn’t anti dessert he just isn’t super obsessed with it like I am. So these small batch chocolate chip cookies recipe are perfect for our household of two!

Lemon Garlic Salmon

Ooooh crispy salmon is one of my favorite meals! I get so excited any time I know salmon is on the menu for the week haha. It’s a great meal prep option because it reheats sooo well if you reheat it in the skillet. I also think it’s one of the best proteins to eat cold. If you’re on the go and can’t get to a microwave, this is a great option! Now let’s talk about the flavor of this- lemon garlic salmon just sounds so tasty doesn’t it?!

Watermelon Salsa

Save this watermelon salsa for your next bbq or outdoor gathering. It is so refreshing and takes no time to throw together!

Prep Time

5 Minutes

Serves

8

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Ingredients

4 cups diced watermelon 

1 cup diced red bell pepper 

1 cup diced cucumber 

1 cup diced yellow bell pepper 

1/4 cup Mint, diced 

1/2 tbsp salt

2 tbsp sugar* optional 

1/4 cup lime juice 

1 tbsp olive oil

Method

Mix the watermelon, red bell pepper, cucumber, yellow bell pepper, & mint together in a large bowl 

Stir together 

Then add in the salt, sugar, lime juice, and oil 

Stir together again 

Remove and serve! 

Makes about 6-8 servings.

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What You Will Need For This Recipe:

Brussels sprouts 

Kale

Olive Oil

Cranberries

Pecans

Red Apple

Bacon

Sharp Cheddar

Apple cider vinegar 

Dijon mustard 

Honey 

Garlic powder 

Salt 

Pepper

Other Healthy Recipes To Try:

Vegan Bang Bang Cauliflower

Gluten free & vegan bang bang cauliflower made in the air fryer! This cauliflower is the perfect easy side dish or appetizer! Quick, easy, and delicious. Made with vegan mayo, sriracha, and lots of spices to give the cauliflower the perfect flavor. Pair with rice or eat before your meal.

Vegan & Gluten Free PB&J Oat Loaf

Vegan & gluten free pb&j oat loaf! A healthy breakfast that is perfect to meal prep for the week. Is there anything more classic than a pb&j. Anything pb&j flavored hits the spot for me! Heating up a slice of this load plus some yogurt is the best breakfast!

Hot Honey Brussels Sprouts

These hot honey brussels sprouts are the best side dish to compliment any meal. They aren’t too spicy but pack enough punch to add a little flavor to a meal. You only need 5 ingredients to make these! I love making them to eat on their own or to pair with grilled chicken, salmon, etc.

Chicken Tender Parmesan Pasta

This 15 minute chicken tender parmesan pasta is an easy, gluten free dinner recipe. The chicken tenders are made in the air fryer and are perfect on top of a bed of gluten free pasta. The chicken tenders are flourless and are great on their own too!

Brussels Sprout Salad

Brussels Sprout Salad with bacon, pecans, apples and cranberries! This is always my go to for Thanksgiving when I don’t know what to make because it’s so easy and it travels well (just add the dressing later!)

Prep Time

20 Minutes

Cook Time

5 Minutes

Serves

4

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Ingredients

1 lb shaved Brussels sprouts 

1 cup chopped kale 

1 tbsp olive oil 

1/4 cup cranberries 

1/4 cup chopped pecans 

1 red apple chopped 

1/3 cup cooked bacon (crumbled) 

1 cup sharp cheddar (shaved) 

Dressing (my go to salad dressing in the fall):

4 tbsp olive oil 

2 tbsp apple cider vinegar 

1 tbsp dijon mustard 

1 tbsp honey 

1/2 tsp garlic powder 

Salt and pepper to taste

Method

Massage the kale and Brussels sprouts with 1 tbsp olive oil 

Add the bacon, cheese, pecans, and cranberries 

Mix together with a spatula 

In a small bowl, whisk the dressing ingredients. 

Add the dressing when you’re ready to serve! Enjoy!

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I love bacon, I love avocado, and I love corn. Not sure what took me so long to throw together this tasty salad! It’s all of my favorite foods combined into one dish and drizzled with an olive oil mixture on top.

I’m never the best when it comes to bringing food to a bbq or cookout. It always seems as though whatever I make will be soggy or gross by the time I get it there. Luckily I now have this salad in my book to fall back on when I get that day before oh-crap-what-do-I-make-ahhhh feeling. Anyone else get that way?!

Recipe Steps:

Let’s make this salad! First, you’ll make the corn. I used canned corn because I knew I’d be turning my oven on already to make the bacon so I didn’t want to grill the corn. You can easily grill it though! I rinsed and drained the corn then coated with the spices. Roasted for 20 minutes.

To make the bacon, I lined a baking sheet with parchment paper. I prefer baking bacon this way because clean up is so easy and then you don’t have to mess with bacon grease. Baked for 15 minutes. After it was done, I patted some of the grease off then chopped the bacon.

I added the bacon and corn to a bowl. Then I added in the onion, avocado, and spinach. In a small bowl, I mixed together the olive oil and spices. I drizzled the olive oil mixture over the salad and mixed everything together with a spoon.

Then it’s ready to eat! We ate it plain but you could eat it with some chips. Some pita chips would be delicious.

Hope you all enjoy this bacon, avocado, and roasted corn salad!

Other Healthy Side Dishes:

Mango Guacamole

BBQ Brussel Sprouts

BBQ Cauliflower Bites

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Bacon, Avocado, and Roasted Corn Salad

This Bacon, Avocado, and Roasted Corn Salad is the perfect healthy side dish for a summer bbq, cookout, or any holiday! So easy to make and tastes delicious. Topped with an olive oil based dressing. #healthy #sidedish #healthysides #bbq #healthybbqideas #bbqideas #fourthofjuly #healthysidedish #healthyrecipe #easyhealthyside

Prep Time

5 minutes

Cook Time

20 minutes

Serves

8

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Ingredients

Corn:
1 15 ounce can corn
1/2 tsp paprika
1/2 tsp olive oil
1 tsp salt
Bacon:
6 slices of bacon
Other ingredients:
3 avocados
1/4 cup chopped spinach
1/2 red onion, diced
2 tbsp olive oil
Juice of 2 limes
1 tsp garlic
1/2 tsp salt
1/2 tsp paprika

Method

1. Drain the corn and pat dry.
2. Add to a bowl then add on the other corn ingredients.
3. Mix together and bake at 425F for 20 minutes, mixing it up halfway through.
4. For the bacon, I like to line a sheet with parchment paper for easy clean up. Baked at 425F for 15 minutes.
5. Pat off some of the grease and break in to pieces when it’s done.
6. Once those are done, add to a bowl.
7. In a small bowl, mix together the olive oil, lime juice, garlic, salt, and paprika. Use high quality olive oil for the tastiest salad!
8. Then add in cubed avocado, chopped spinach, and onion in with the corn & bacon.
9. Mix together then drizzle with the olive oil mixture and stir up. Enjoy!

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I am so glad brussel sprouts are more popular and trendy now- you can find them at a ton of different restaurants. But honestly I like to make them at home better because it can be hit or miss whenever you eat out. Plus who wants to spend $10 for a plate of like 5 brussel sprouts?! Making them at home ensures they’ll have the flavor you want and you’ll have enough for leftovers (maybe ;))

I am 100% team crispy brussel sprouts, nothing ruins them more than when they’re overcooked and soggy. Those are the type of brussel sprouts I remember from my childhood haha. I’d like to personally thank the person who discovered that you should cook brussel sprouts differently than the old way of boiling them until they were mush haha.

If you want more brussel sprouts recipes, check out my spicy brussel sprouts.

If you want more bbq recipes, check out my bbq chicken spaghetti squash, bbq cauliflower bites, and bbq chicken sweet potatoes,.

Hope you all enjoy this easy, summertime recipe as much as we did over here! I wish summer could last forever so I always had an excuse to make these bbq brussel sprouts as a side dish.

BBQ Brussel Sprouts

These easy, healthy barbecue brussel sprouts are the perfect summer side dish for a cookout or barbecue! Gluten free and simple to make.

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Ingredients

1 lb brussel sprouts

1 tsp olive oil

1/4 cup + 2 tbsp barbecue sauce ( I like this one)

1 tsp chili powder

1 tsp garlic powder

Method

1. Preheat oven to 400F
2. Cut the brussel sprouts in half then coat with 1 tsp of olive oil. Make sure the brussels are coated pretty evenly so the spices don’t clump together.
3. Sprinkle to chili powder and garlic powder over the brussels then add 1/4 cup of barbecue sauce.
4. Oil a baking sheet and add the brussel sprouts to it. Bake for 40 minutes, turning halfway through.
5. Once the brussels are done, add more bbq sauce for flavor. I used 2 tbsp to get the flavor perfect for us!

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Not complaining by any means- I absolutely love it all. It’s so fun getting to see people you haven’t seen in a year and catching up! I am a horrible baker so I like to contribute a good, classic salad to bring. It’s easy, simple, and a great way to pack in the veggies! I brought this Holiday Salad to Thanksgiving earlier this year and it was so good!

Basically for Christmas I remade my original salad but wanted to add in some winter roasted veggies. So I threw in some sweet potatoes and beets along with the brussels- really took it up a notch! I was anti beets for so long because I had always had them out of a can but roasted beets are SO much different!

I like to wrap my beets in foil and bake them that way! It prevents some of the mess that tends to come with making beets haha. Then I roasted the brussels and the sweet potatoes on the same pan. Easy and minimal clean up!

Paired it again with this pomegranate balsamic dressing from Organic Girl. It’s packed with real ingredients which I love and it has an amazing flavor! Perfect addition to this salad!

Keeping it short and sweet today- just wanted to say Merry Christmas to you guys and I hope you have a great holiday!

Roasted Vegetable Salad

This healthy, gluten free, paleo side dish is the perfect holiday recipe!

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Ingredients

1 package of spring mix greens

1 lb brussels sprouts

2 sweet potatoes

2 beets

1/4 cup feta

1/2 cup almonds

Pomegranate Balsamic dressing

2 tbsp avocado oil

2 tbsp balsamic vinegar

2 tsp garlic powder

pink Himalayan salt

Method

1. Preheat oven to 400F
2. Wrap beets in aluminum foil, place in a baking dish, bake for 50 mins
3. In a bowl, combine 1 lb brussel sprouts with 1 tbsp avocado oil, 1 tbsp balsamic vinegar, 1 tsp garlic powder and mix together.
4. Add to a baking sheet but don’t put in oven yet
5. Cube the sweet potatoes then add to the same bowl with 1 tbsp avocado oil, 1 tbsp balsamic vinegar, 1 tsp garlic powder and mix together.
6. Add the sweet potatoes to the pan with the brussels and bake both for 40 minutes
7. Remove beets, sweet potatoes, brussels from the oven.
8. Let them cool for a little bit
9. Add the greens to a salad bowl, then add the brussels, sweet potatoes, beets, feta, almonds
10. Serve with whatever salad dressing you love!

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For those of you who may not have the most cooking experience or maybe don’t have a ton of money to spend on a side dish- this recipe is for you! It’s uncomplicated and comes together simply. Probably a little too simple for some haha. But hey- it works for me! Looking back, I’m wishing I’d added some cinnamon roasted butternut squash- how yummy would that be?!

I made the balsamic Brussel sprouts but other than that- this is a no cook recipe! WOOO those are my favorite types of recipes haha. Who wants to spend valuable family time cooking- NOT ME! And that’s coming from someone who really truly loves cooking haha. You can just get the brussels ready, put them in the oven, and forget about them for 35 minutes!

The easiest holiday salad ever includes: pecans, feta, blackberries, and some Organic Girl pomegranate balsamic salad dressing. Oh and delicious balsamic brussels!

I add everything except the salad dressing before I bring it anywhere. It makes it soggy if you add it beforehand.

Hope you guys enjoy this recipe and are having a great Thanksgiving!

Easiest Holiday Salad

This easy holiday salad packed with roasted brussel sprouts, blackberries, feta, pecans, and pomegranate balsamic dressing. So simple and so tasty!

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Ingredients

1 package of brussel sprouts

1 tbsp balsamic vinegar

2 tbsp olive oil

1 tbsp garlic powder

1 cup of pecans

Spinach

Pint of blackberries

1/4 cup feta

Pomegrante Balsamic Dressing (I like Organic Girl)

Method

Brussel Sprouts: 

1. Preheat oven to 400F
2. Coat the brussel sprouts with 2 tbsp of olive oil, 1 tbsp of balsamic vinegar, 1 tbsp of garlic powder, sprinkle of pink Himalayan salt
3. Spray a pan with nonstick spray and cook the brussels for 35 mins.
4. You can broil them at the end to make them crispy

Salad Details

1. Combine the spinach, blackberries, brussels, pecans into a bowl.
2. Top with feta cheese and dressing if serving right away
3. If not, wait to put dressing on until serving

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