Memorial Day Weekend Survival Tips & Recipes

Memorial Day weekend is FINALLY HERE. I don’t know about you, but for me it’s the official kick off of summer. The pools are open, the days are longer, and time for BBQs with friends. With that comes a lot of temptations – burgers, fried foods, potato salad.. and sugary drinks!

How can you stay on track with all those temptations? Well, I have a few tips and recipes for you so that you don’t sabotage all your hard work, BUT still have a good time.

PLANNING is key. Every Sunday I sit down and plan out my meals for the week. I look at our calendar and see what events we have and plan accordingly.  If you plan your meals ahead, you won’t be catching yourself going to the drive-thru or wondering what to make for dinner.

  • If I know that I have an event, whether it be a party or a BBQ or some sort of social event,  I always have my Shakeology before going. If you do this you will not be going hungry and catch yourself stuffing your face when you get there.
  • If you are asked to bring a dish, make something clean to bring to the party. I will share a few of my favorite recipes below for some ideas.
  • Make the party about the socialization, not about the food. Stay away from the food table. Have your conversations away from them.
  • Limit your drink intake. Drinks are loaded with calories. I’m not saying don’t have a drink, but instead of having 4, 5 or 6. Have 1 or 2. In between drink water. It will keep you hydrated and keep you feeling full.
  • Don’t skip your workout ! Get it done, no excuses ! It will make you less likely to cheat!
  • Have FUN !!


A few of my favorite recipes:

Easy Flag Fruit Dessert


5-6 cups of red fresh fruit. (I used cherries, strawberries and raspberries)

2 cups of blueberries

3 cups of yogurt or white chocolate covered pretzels


Wash fresh fruit and dry. Lay out fruit and pretzels to represent the flag stripes, and place a small bowl of blueberries on the top left.


Grilled Corn with Chili, Cheese, and Lime
Yield: 4 servings

Hot water
4 ears of corn, husks removed
2 tsp. olive oil
Sea salt (or Himalayan salt) (to taste; optional)
¼ cup crumbled queso fresco (or feta cheese)
¼ tsp. cayenne pepper
1 medium lime, cut into 4 wedges

1. Preheat grill to medium.
2. Bring large pot of water to boil; add corn. When water returns to a boil, remove corn. Drain well.
3. Brush corn with oil. Season with salt if desired.
4. Place corn on grill, turning frequently, for about 4 minutes, or until corn kernels are browned. Remove from grill.
5. Sprinkle corn with cheese and cayenne pepper. Serve immediately with lime wedges


Buffalo Cauliflower Bites with Blue Cheese Sauce

½ cup low-fat (1%) plain yogurt
2 Tbsp. crumbled blue cheese
Nonstick cooking spray
6 cups cauliflower florets
½ tsp. sea salt (or Himalayan salt), divided use
½ cup hot pepper sauce
⅓ cup rice vinegar
1 Tbsp. cornstarch, gluten-free (preferably GMO free)
2 tsp. ground chili powder
¼ tsp. ground smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. pure maple syrup
1 tsp. olive oil

1. Preheat oven to 350° F.
2. Combine yogurt and cheese in a small bowl; mix well. Refrigerate until needed.
3. Lightly coat large baking sheet with spray.
4. Place cauliflower florets on baking sheet. Coat cauliflower lightly with spray. Season evenly with ¼ tsp. salt.
5. Bake for 20 minutes, or until tender-crisp.
6. While cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in medium saucepan; whisk until cornstarch is dissolved.
7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil, and remaining ¼ tsp. salt; whisk to blend.
8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes, or until thickened. Set aside.
9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.
10. Return cauliflower to oven. Bake for 5 minutes.
11. Serve hot with sauce.

  • ¾ pound ground turkey
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1½ avocados
  • 2 teaspoons lime juice
  • ¾ teaspoons garlic powder
  • 3 teaspoons olive oil
  1. Mix the ground turkey together with the chili powder, cumin, onion powder, garlic powder, and salt in a medium bowl.
  2. Form into three patties.
  3. Heat a large skillet over medium-high heat with 3 teaspoons of olive oil.
  4. Cook the patties, making sure they brown on both sides, until they are cooked through.
  5. Meanwhile, make your guacamole. Mash together the avocados, lime juice, garlic powder in a bowl. Season to taste with salt.
  6. Serve burgers with a dollop of guacamole on each patty.

Georgia Peach Lemonade Recipe
 Yield: About 5½ cups
  • 4 cups water
  • 1 cup fresh lemon juice
  • 2 cups chopped, fresh peaches, blended
  • ½ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  1. In a large pitcher, combine the water, lemon juice, maple syrup and vanilla extract.
  2. Blend the peaches in a blender until it reaches your preferred consistency. If you want it very smooth, add a little of the lemonade to the blender with the peaches.
  3. Stir and serve over ice.

Skinny Cucumber Cocktail

Serves: 2

8 slices cucumber
4 ice cubes
2oz gin
2 tbsp fresh lime juice
1 can sparkling water, lime flavoured

How to:
In a cocktail glass, muddle the cucumbers with the back of a spoon.
Add ice.
Add gin, lime juice, 1/2 can sparkling water.
Stir & enjoy!


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