It’s time to celebrate the July 4th with your family and friends! This means cookouts and picnics, potato chips and cookies, and leaving ashamed of yourself and the choices you made. Or is that just me? Here are some healthy and different alternatives that can make you as proud of yourself as you are of the good ol’ U.S. of A! Also, I clearly have an unhealthy relationship with avocados.
Grilled Corn Guacamole from The Pioneer Woman
Why are all of her recipes so good?! It’s just not right.
Ingredients
- 3 ears Corn, Shucked
- 6 whole Avocados, Diced
- 1 whole Large Tomato, Diced
- 1/3 cup Onion, Finely Diced
- 2 cloves Garlic, Finely Minced
- 2 Tablespoons Diced Fresh Jalapeno
- 1 whole Lime, Juiced
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro Leaves
Instructions
- Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.
- Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.
- In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.
Grilled Corn, Onion, and Whipped Cilantro Goat Cheese Quesadillas from Naturally Ella
Ingredients
- 2 ounces goat cheese
- 1 ounce cream cheese
- 1 large ear sweet corn
- 1/2 tablespoon olive oil
- 1/2 medium red onion
- 1/3 cup loosely packed cilantro
- Juice from 1/2 lime
- 2-3 whole wheat tortillas
Instructions
- Light grill (or pan if making on the stovetop).
- Place goat cheese and cream cheese in a bowl, set aside.
- Remove husk and silk from corn and rub with olive oil. Cut onion into 1/4″ slices. Place corn and onions and grill. Cook until both are charred, turning corn and flipping onions as needed.
- Returning to the cheese, stir cream cheese and goat cheese together. Once combined, stir in lime juice and vigorously whip the mixture until lighter. Chop cilantro and stir into the cheese.
- Spread cheese mixture onto one entire side of the quesadilla. Layer onions and sprinkle corn on one half. Fold quesadilla over and return to grill. Cook on both sides until the tortilla is browning and crispy, 3-5 minutes depending on heat source.
Avocado Cheesecake from Delish.com
I realize this one is only healthy-ISH.
Ingredients
For the crust
- 10 graham crackers
- 1/3 c. granulated sugar
- 6 tbsp. butter, melted
- kosher salt
For the filling
- 2 8-oz blocks cream cheese, softened
- 2 ripe avocados, peeled and pitted
- 1 c. sugar
- Pinch salt
- 3/4 c. heavy cream
- 1/2 c. fresh lime juice
- Zest of 1 lime
- small lime wedges (for garnish)
Instructions
- Preheat oven to 350° and spray a pie dish with nonstick cooking spray.
- Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl then add melted butter, sugar, and a pinch of salt and mix until combined.
- Press graham cracker mixture firmly into prepared dish. Bake until the crust looks slightly toasted, 8 to 10 minutes. Let cool to room temperature.
- Make filling: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese, sugar and a pinch of salt until smooth and fluffy, 3 minutes. Add avocados and beat until smooth.
- Add heavy cream, lime juice, and most of lime zest (save some for garnish!). Beat until stiff peaks form, 2 to 3 minutes more.
- Transfer filling to cooled pie crust. Garnish with more lime zest and small lime wedges. Freeze until solid, 4 to 5 hours. Serve immediately.
Grilled Fish Tacos from EatingWell
Notice the avocado.
- Adobo-Rubbed Fish
- 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note)
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 pounds mahi-mahi or Pacific halibut (see Note), ½- ¾ inch thick, skinned and cut into 4 portions
Coleslaw
- ¼ cup reduced-fat sour cream
- ¼ cup low-fat mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 teaspoon sugar
- ⅛ teaspoon salt
- Freshly ground pepper to taste
- 3 cups finely shredded red or green cabbage
- 12 corn tortillas, warmed
Instructions
- To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
- To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
- Preheat grill to medium-high.
- Oil the grill rack (see Tips) or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
- Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.
