3 healthy recipes for a stress-free 3-day weekend

September 01, 2017

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fastfitfood recipes   holiday  


can't take the heat? while we may be knockin’ on autumn’s door, these last few days of summer are still just as sweltering as ever, so we’re not exactly clamoring to fire up the oven or stand watch over a hot grill flipping burgers. that’s why we came up with a labor day menu that’s truly sans labor - all recipes call for no more than 5 ingredients, no ovens or grills required. in fact, there’s also no measuring required. simply adjust amounts according to how many mouths you’ll be feeding on the most marvelous of mondays! what could be less labor than that?? 


[bbq chicken lettuce tacos]

because who wants to spend their labor day party time sweatin’ it out standing over the grill?? not us! well guess what? crockpots aren’t just for winter. by tossing just two ingredients into a slow-cooker, we got tender pulled chicken without any of the hassle (or heat!).  

boneless, skinless chicken thighs
paleo bbq sauce
lettuce leaves
avocado
cilantro

  1. place chicken thighs in a crockpot + pour enough bbq sauce over the top to drench them, then cook on low for 8 hours.
  2. shred chicken with two forks + scoop into lettuce leaf “taco shells”, then top with avocado + cilantro.

don't mind the grill? try our chicken + strawberry skewers instead!


[fig caprese salad]

caprese salad is often a bbq side-dish favorite, thanks to its uber simplicity and utilization of fresh summer-staple tomatoes. but since we’re also smack-dab in the middle of the very short-lived fig season, why not let this lesser-known summer star have its moment in the sun?   

sliced figs
fresh mozzarella
basil
extra virgin olive oil
balsamic vinegar

  1. arrange fig slices + mozzarella + basil on a plate, then drizzle with olive oil + vinegar.

not a fig fan? check out our favorite protein shaker greek salad!


[greek yogurt granita]

greek yogurt might not be the first thing you think of when you hear the word “dessert”, but when you turn yogurt into granita + serve it out of a ripe melon?? voila - it’s dessert!

unsweetened greek yogurt (you can also use dairy-free yogurt if preferred)
raw honey
½ a melon, seeds scooped out (we used a cantaloupe)
halved strawberries

  1. mix yogurt with desired amount of honey + place in a small baking dish in the freezer.
  2. scrape with a fork every 20 minutes or so until it’s a slushy consistency, then scoop into the cavity of the melon half + top with strawberries + a drizzle of honey.

prefer chocolate? whip up our super simple paleo chocolate pudding instead!

what will you be cookin’ up this weekend? share in the comments!

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