4th of July

By Dani Mann /

4 July 2018

Heat things up for your 4th of July party this year with these fresh recipes! 🎆🎇 Enjoy!

Greek Inspired Quinoa Salad



  • 2 cups uncooked BBF quinoa
  • 1 large cucumber, quartered lengthwise and chopped.
  • 1 container of grape tomatoes, sliced in half
  • Half of a red onion, chopped
  • 1 bundle Parsley, chopped
  • ½ container of Baby Greens
  • ¾ cup Feta crumbles.


  • Juice of 2 lemons
  • 3 garlic cloves, minced
  • ½ cup BBF Avocado Oil
  • 1 Teaspoon Dijon Mustard
  • Salt and pepper to taste


  1. Cook Quinoa according to package instructions. Cool.
  2. While Quinoa is cooling, chop all of your vegetables and place in a large bowl.
  3. Mix cooled Quinoa in with the vegetables.
  4. For the dressing combine all ingredients in a bowl, whisk to combine.
  5. Pour dressing over Quinoa and vegetables. Sprinkle the feta on top. Toss salad to incorporate dressing.
  6. Enjoy!

Calories: 280, Protein: 7g, Fat: 16g, Carbs: 27

10 Servings

Chicken Kabobs


  • 6 Boneless skinless Chicken Thighs
  • 4 oz pineapple juice
  • 2 Tablespoons Honey
  • ⅓ cup Coconut Aminos or Soy Sauce
  • ½ Tablespoon Sambal Oelek, Garlic chili paste
  • 2 Teaspoons BBF Avocado Oil
  • 2 Teaspoons BBF Coconut Vinegar


  1. Remove Chicken thighs from  package. Cut off any excess fat from each thigh. Cut the thighs into long strips and place in large bowl.
  2. Combine all other ingredients and dump over the chicken thighs. Stir to incorporate. Cover bowl and chill in the fridge for at least 1 hour and up to 24 hours.
  3. Remove Chicken from fridge. Thread meat onto skewers. Place 2-3 pieces on each skewer.
  4. Heat up grill, and cook chicken skewers until golden brown and cooked through. Turning skewers occasionally. About 10-15 mins. Transfer skewers to a plate and serve warm.
  5. Enjoy.

Calories 189, Protein: 23g, Fat: 8g, Carbs: 7g

6 servings

Burger Sauce



  1. Mix all ingredients in a bowl to combine.
  2. Spread sauce on your burger and enjoy!

Calories: 147, Protein: 0g, Fat: 16g, Carbs: 4

Serving size 2 Tbsp

6 Servings

Peanut Butter Ice Cream Sandwich Cookies


  • 1 cup butter
  • 1 cup Brown Sugar
  • ¾ cup White Sugar
  • 1 cup PBfit, pre-mixed with water
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 1 ½ cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ cups Oats
  • Ice cream of your choice


  1. In a large bowl or stand mixer, beat the butter for 2 minutes, scraping the sides and bottom.
  2. Add the brown sugar, white sugar, and peanut butter. Beat until well incorporated.
  3. Add both eggs and vanilla. Beat well, scraping sides and bottom.
  4. In a separate bowl, combine flour, salt and baking soda. Mix to combine.
  5. Add flour mixture to the wet ingredients. Mix.
  6. With a spoon, mix in the Oats.
  7. Cover the bowl and chill the dough in the fridge for 1-3 hours. (or overnight)
  8. When the dough is chilled, preheat oven to 350 degrees F. Line baking sheet with parchment.
  9. Use ¼ cup to measure out the dough, and place on baking sheet at least 2 inches apart.
  10. Bake the cookies for 9-10 minutes. The edges should be firm and the centers are all most done being shiney.
  11. Remove cookies from oven and let cool for a couple of minutes on the baking sheet, then using a spatula place on a cooling rack to cool completely.
  12. Once cookies are completely cool. Take one cookie, turn it upside down and place a scoop of slightly softened Ice cream in the middle. Take another cook and sandwich the ice cream in the middle.
  13. You can enjoy the cookie sandwiches immediately, or you can place in the freezer for later.

Macros for Cookies Calories: 381, Protein: 7g, Fat: 18g, Carbs: 57

12 Servings

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