Celebrate with a Patriotic BBQ Menu!

Whether you’ll be enjoying the holiday with a cookout at the beach, picnic in the park, or a simple gathering at home, this easy holiday menu will help you spend more time with your family and friends, and less time in the kitchen! That’s because you can make much of it in advance. That way, you can quickly pull it all together for a stress-free, delicious meal!

Memorial Day Weekend traditionally marks the start of summer – the perfect time to fire-up your grill and enjoy some fun in the sun over a delicious, healthy meal.

Whether you’ll be enjoying the holiday with a cookout at the beach, picnic in the park, or a simple gathering at home, this easy holiday menu will help you spend more time with your family and friends, and less time in the kitchen! That’s because you can make much of it in advance. That way, you can quickly pull it all together for a stress-free, delicious meal!

And let’s not forget, with all the festivities, to take time to celebrate the real reason for this holiday – a time to pray for our soldiers, fly the flag, and remember those who’ve given their lives for the freedoms we enjoy!

Easy & Festive Memorial Day BBQ Menu

Patriotic Appetizer


Red, White & Blue Berries & Cheese Tray
(Simply cut fresh organic strawberries and grass-fed cheese into cubes. If you’re dairy-free, substitute the cheese with pineapple or banana chunks. Then arrange with fresh organic blueberries and raspberries, as shown above.)

Secret Ingredient Guacamole The Tastiest & Easiest Guac Ever

Secret Ingredient Guacamole
(A party is simply not a party without a terrific chip and dip. I promise, this homemade guac rocks! If you’re grain-free and wondering what to dip? Try plantain chips. Seriously, they are amazing!

Memorable Main Dish

Southwestern Chicken Burgers 2
Southwestern Chicken Burgers
(These flavorful burgers can easily be made ahead and kept uncooked in your freezer – just defrost overnight in fridge, then pop on the grill when ready to serve.)

Sensational Sides

Coleslaw platter
Apple-Carrot Coleslaw with Poppyseed Dressing
(This delightful coleslaw can be prepped a day or so in advance and then tossed together a few hours before serving.)


Cultured Potato Salad
(This probiotic-rich potato salad actually tastes better when you make it ahead of time, and allow the flavors to meld in the fridge for 12-24 hours.)

Festive & Fun Dessert

Red White Blueberry Cupcakes

“Old Glory” Mini Cupcakes
(The perfect finale to your patriotic holiday celebration! These festive mini-cupcakes can be made up to two days in advance. Then top with fresh fruit about an hour or so before serving.)

Wishing you and yours a very Happy Memorial Day Weekend! With joy and blessings, Kelly

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Healthy Snacking for Kids of All Ages!

Healthy Snacking Just Got Easier with The Best Homemade Kids' Snacks on the Planet!

Often, one of the biggest pitfalls for those of us striving to eat healthier is snacking! And honestly, I’m not immune to the lure and convenience of packaged snacks, but as much as the box or bag may be labeled “nutritious” and “wholesome,” one glance at the ingredient listing usually proves otherwise. Bummer!

The good news is … it’s possible to stay on track with your healthy living goals and still enjoy an easy, tasty snack! My dear friend Laura at MOMables has written an entire cookbook full of healthier homemade snack recipes and ideas – and guess what? – I’m giving away a FREE copy to one of you sweet friends!

From fresh fruit and veggie snacks to no-bake bites, dips and frozen treats, The Best Homemade Kids’ Snacks on the Planet provides more than 200 kid-tested, mother-approved healthy, tasty recipes and snacking ideas. It truly is the best healthy snacking book for kids of all ages!

But rather than listen to me gush on and on about why this new resource is such a must-have addition to your healthy cookbook collection, why not watch this quick video from Laura to see firsthand just how awesome this book truly is …. just push play and take a peek!

The Best Homemade Kids’ Snacks on the Planet will be available in bookstores nationwide on June 1, but you can preorder a copy right now on Amazon and have it shipped direct to your door before it ever reaches stores.

Of course, you can also enter for a chance to win a copy of this awesome cookbook, by completing the giveaway entry form below. Just be sure to enter by Sunday, May 17, 2015. Giveaway is open to U.S. residents only. Good luck and happy snacking!

a Rafflecopter giveaway

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Skillet Lasagna with Ribbon Zoodles

A healthy & delicious twist on lasagna!

Skillet Lasagna wZoodles

It’s been a long time coming … I’ve finally completed a recipe makeover for a classic Italian dish that captures the rich flavors and creamy texture without the gluten and excess carbs found in traditional recipes. It may sound impossible. But it’s actually quite easy!

The secret is to replace the pasta with mounds of delicious zucchini ribbons topped with an incredibly flavorful tomato-basil sauce with chunks of spicy sausage and a creamy spinach-laden filling reminiscent of traditional lasagna.

And bonus! … The entire recipe is made in just one pan. One skillet meals are a real favorite, because they save so much time – because seriously, who has time for doing lots and lots of dishes?

Skillet Lasagna Collage

In just three simple steps, you can create a healthy, tasty meal chock full of fresh veggies:
• Step One: Spiralize the zucchini into ribbon noodles.
• Step Two: Make the hearty Italian sausage sauce and decadent spinach filling.
• Step Three: Layer it up in the skillet and bake – so easy and delicious!

And if you’re dairy-free there’s no need to miss out, simply check out the recipe variation provided below.

Zucchini Lasagna in Skillet

There’s just nothing better than beautiful real food that tastes amazing! Mangia!

Zucchini Lasagna in Bowl

ZThis all-veggie-noodle spin on classic lasagna was inspired by my sweet friend Ali’s recipe for deconstructed manicotta found in her gorgeous new cookbook, Inspiralized. This amazing cookbook is definitely a newfound favorite – with 85 amazing spiralizer recipes and an entire section dedicated to teaching the spiralizing basics – what’s not to love!

If you recall, Ali popped over for a visit last spring to share her recipe for Turkey Bolognese with Zoodles with us. She was in fact the very person who inspired me to give this healthy habit a try. Of course, I was immediately smitten with this delicious method for getting more veggies on my family’s plate. That’s why I’m excited to share this new recipe for Skillet Lasagna with Ribbon Zoodles as part of this spring’s spiralizer series!

P.S. If you’re new to spiralizing, have no fear, it’s super quick, easy and delicious! Check out my photo tutorial that shows you How to Spiralize Step-by-Step. Happy spiralizing!

Zucchini Lasagna on Fork

Skillet Lasagna with Ribbon Zoodles (GF)

Yield: 4 servings


  • 5 medium zucchini
  • 4 cups loose-packed baby spinach
  • For the filling (if you're dairy-free, see recipe note below)
  • 1 cup whole milk ricotta
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated mozzarella
  • 1 egg white
  • 1/4 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt
  • For the sauce
  • 1 Tbsp olive oil
  • 1/2 cup diced yellow onion
  • 1 cup diced sweet Italian sausage links (or use 1/3 lb. ground Italian sausage)
  • 3 cloves garlic, minced
  • 1/4 tsp Italian seasoning
  • Pinch of red pepper flakes
  • 14.5 ounces diced tomatoes
  • 1 Tbsp tomato paste
  • 1 1/2 tsp sea salt
  • 2 Tbsp minced fresh basil


  1. Spiralize zucchini using the ribbon blade; set aside. (This step can be done up to 3 days in advance. Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.)
  2. Preheat oven to 375F.
  3. In a 12” oven-safe skillet over medium heat, swirl one tablespoon of olive oil around the pan. Once pan is warmed, add baby spinach and one tablespoon of water. Toss until spinach is wilted (about 2-3 minutes). Place wilted spinach in a medium bowl. Wipe skillet and set aside.
  4. For the filling: In the bowl with the spinach, add all of the filling ingredients and mix with a fork until well combined. Set aside.
  5. For the sauce: Reheat the skillet over medium heat and add one tablespoon of olive oil and the onion. Sauté the onion until translucent (about 4-5 minutes).
  6. Then add the Italian sausage, garlic, Italian seasoning and red pepper flakes. Continue to sauté an additional 3-4 minutes until sausage is cooked through.
  7. Add diced tomatoes with their juices, tomato paste and salt. Increase heat to medium-high and bring to a simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
  8. Add the basil and continue to simmer, stirring frequently until sauce thickens to a paste-like consistency (about 3-4 minutes). Transfer sauce to a small bowl.
  9. Carefully wipe skillet and add swirl about one tablespoon of olive oil around the bottom of the pan.
  10. Layer the ingredients in the pan as follows: Evenly distribute 1/3 of the sauce to the bottom of the skillet and top with 1/2 of the zoodles.
  11. Add half of the ricotta mixture by spooning it on top of the zoodles. Then evenly distribute an additional 1/3 of the sauce on top.
  12. Finally, add the remaining zoodles and top with the remaining sauce and ricotta mixture. Cover and bake for 20-25 minutes until the zoodles are softened to al dente texture. (Recipe inspired by the cookbook Inspiralized by Ali Maffucci.)


If you're dairy-free – or pressed for time – the Italian sausage sauce is delicious all on it's own. Simply make the sauce. Add your favorite shaped zoodles to the skillet (in step 8 when you add the basil) and allow the zoodles to cook until al dente, making sure to toss frequently. Then, enjoy!


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