The Fourth of July has always been one of my favorite holidays. No gift pressure. No family drama. Just a day to enjoy those you love celebrating the birth of our nation. And what would the Fourth of July be without an incredible meal? Today I’m sharing what we’ll be enjoying at our house this year.

As a note, while I try to eat as healthy as possible, on the Fourth of July I’m not counting macros and I don’t ask my clients to post their macro charts. I do ask them to get some exercise in. Walk. Ride a bike. Swim. Waterski. Whatever you like to do to get your blood pumping. And then try to make some healthier choices. That’s why my menu includes some indulgences as well as healthy options so I’m feeling good July 5th.

If you haven’t signed up for my July 8th group, three spaces remain! Register today for my final group of the year!

Happy Fourth of July!

Appetizer

If you’ve seen my “What’s for Dinner Mom” meal plan for this week, you’ve already seen this amazing recipe. This No Fuss Farmers Market Mezze Platter is quick, delicious, and will be the star of the appetizer table. Almost everything on this tray can be purchased at the store, so you’ll only need to arrange the platter. How great is that!

Salads

You know I love a good salad, so in addition to a big green salad, we’ll be enjoying this Mojito Fruit Salad and a Cauliflower “Potato” Salad. The Mojito Fruit Salad is a crowd pleaser. If you have kids around, omit the alcohol (it then becomes a regular fruit salad) and the powdered sugar. This recipe has enough natural fruit that it doesn’t need the powdered sugar.

I love a good potato salad and was skeptical when I first read this recipe but gave it a try anyway. Well gang, let me tell you, this quickly became on of my favorite salads. Taken from the True Roots cookbook, here is the recipe:

• One head of cauliflower, broken into florets

• 5 eggs, hard-cooked and finely chopped

• 3 ribs of celery, finely chopped

• 1/2 yellow bell pepper, finely chopped

• 1/2 orange bell pepper, finely chopped

• 2 tablespoons red onion, finely chopped

• 3 large dill pickles, chopped

• 3/4 cup mayonnaise (can use vegonnaise as well)

• 1 tablespoon dried dill

• 1/2 teaspoon minced garlic

• 1/2 teaspoon yellow mustard

In a large pot with a steamer basket and 3” of boiling water, add the cauliflower, cover and steam for five minutes, or until just tender. Let cool. Place in a bowl. Add all other ingredients. Mix. Refrigerate until chilled.

Vegetables

As long as the grill is going, throw those veggies on and let the grill cook them for you! I love grilled corn on the cob and this recipe includes options for a BBQ butter and herb butter. But honestly, corn is at peak freshness right now so you don’t even need butter. Just some salt and pepper and it’s ready to go.

Grilling fresh vegetables in a basket is another great option! Simply cut your veggies, place them in a grilling basket or pan, and cook over the fire. Simple!

Meat

My family LOVES ribs, so ribs it is for Fourth of July. These ribs will go in the oven on 200 degrees early in the morning and slow cook throughout the day. Wrap them in foil so they steam and just leave them be. In about five hours, these will be ready. Take them out of the foil and place them on the grill to finish cooking. Seriously delicious!

Dessert

An American icon, the apple pie must be on the dessert menu. This recipe is super simple and easy to do.. Serve warm with some homemade vanilla ice cream.