Memorial Day Weekend Party Recipes
It’s Memorial Day Weekend, and it’s time to celebrate this day of remembrance with friends, family, and food! Here’s what’s on my menu. Give these delicious, Phase 3 recipes a try for your weekend festivities. Enjoy!
Serves 6 | Prep time: 35 minutes | Total time: 35 minutes
- 1/2 cup safflower mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons chipotle powder, divided
- 1 1/2 pounds lean ground beef
- 2 teaspoons sweet smoked paprika
- Sea salt
- 1 large red onion, cut into 1/2-inch-thick rounds, each stuck with a wooden pick to keep it together
- 1 firm-ripe avocado, quartered lengthwise, peeled, and cut lengthwise into 1/3-inch-thick slices
- Olive oil for brushing on onion and avocado
- 3 sprouted whole grain hamburger buns, grilled or toasted
- 6 slices cooked nitrate-free turkey bacon
- Cilantro sprigs
- In a small bowl, whisk together the safflower mayonnaise, mustard, and 1 teaspoon chipotle, and set aside.
- Gently mix the beef with the remaining 1 teaspoon chipotle, paprika, and 1 teaspoon sea salt until combined. Form into 6 patties.
- Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
- Meanwhile, brush both sides of the onion rounds and avocado slices with olive oil.
- Grill the onion rounds, turning over once, until slightly charred, 2 to 3 minutes total. Discard the wooden picks.
- Grill the avocado slices, turning once, until grill marks appear, about 30 seconds on each side.
- Grill the patties, covered only if using a gas grill, until they reach 160°F in the center on an instant-read thermometer, approximately 5 to 6 minutes on each side.
- Serve the burgers open-faced on the bun halves with bacon, lettuce, avocado, onion, cilantro, and chipotle mayo.
Horseradish Flank Steak
Serves 8 | Prep time: 20 minutes | Total time: 6 to 24 hours
- 2 pounds beef flank steak, trimmed of fat
- 1/3 cup fresh lemon juice
- 1/4 cup plus 2 tablespoons Dijon-style mustard, divided
- 3 tablespoons Coconut Aminos or tamari
- 2/3 cup safflower mayonnaise
- 2 green onions, finely chopped
- 4 teaspoons prepared horseradish (or more, to taste)
- Score the steak on both sides with a sharp knife, making shallow diagonal cuts 1 inch apart in a diamond pattern. Place steak in a gallon-size plastic bag set in a shallow dish.
- In a measuring cup or small bowl, combine the lemon juice, 1/4 cup of the mustard, and the coconut aminos or tamari. Pour this over the steak. Seal the bag and marinate in the refrigerator for 6 to 24 hours, turning the bag occasionally.
- Make the sauce: In a small bowl, combine the remaining mustard, safflower mayo, green onion, and horseradish. Cover and refrigerate. Remove from the refrigerator about 30 minutes before serving.
- Preheat a broiler pan 3 to 4 inches from the heat. Remove the steak from the marinade, and lay it on the preheated pan. Broil 12 to 14 minutes for medium doneness, turning once halfway through broiling (you could also grill the steak for the same amount of time). Let the steak rest for 5 to 10 minutes to reabsorb its juices, before slicing it across the grain. Serve with the sauce.
Spicy Confetti Salad
Serves 2 | Prep Time: 20 minutes | Total Time: 50 minutes (includes refrigerator time)
- 1 cup diced red bell pepper
- ½ cup diced red onion
- 1 cup 1-inch pieces trimmed yellow wax beans
- 2 pepperoncini, seeded and diced
- ½ cup peeled, seeded, diced cucumber
- 1 garlic clove
- 1 tablespoon apple cider vinegar
- 2 teaspoons minced fresh cilantro
- 1 teaspoon minced fresh dill
- ½ teaspoon Metabolism Sweet or xylitol
- 1⁄8 teaspoon salt
- Combine them with all the salad ingredients in a mixing bowl. Set aside.
- Blend the dressing ingredients in a blender until smooth. Fold the dressing into the bean mixture. For best results, refrigerate. Please Note: This salad is great for vegans on P2, just add 1 cup edamame (like shown in picture), make sure you steam the edamame for 3 minutes, and then rinse with cold water.
Full of Beans Salad
Serves 6 | Prep time: 15 minutes | Total time: 15 minutes
- 1/2 pound green beans (stem ends removed), halved crosswise and blanched
- 1/2 pound yellow wax beans (stem ends removed), halved crosswise and blanched
- 4 scallions (3 inches of green left on), thinly sliced
- 1 cup (drained and rinsed) canned dark red kidney beans
- 1 cup (drained and rinsed) canned black beans
- 1 cup (drained and rinsed) canned garbanzo beans
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons chopped flat-leaf parsley, for garnish
- 3 tablespoons red-wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon stevia
- Sea salt and black pepper to taste
- 1/3 cup extra-virgin olive oil
- Combine all of the salad ingredients (except the parsley) in a large bowl.
- In a smaller bowl, whisk together all of the dressing ingredients except the optional oil. (If you’re using the oil, add it in a slow, steady stream while constantly whisking until the dressing thickens). Toss the salad with the vinaigrette and sprinkle it with chopped parsley.
Oven-Crisp Sweet Potato Fries
Serves 4 | Prep Time: 5 minutes | Total Time: 35 minutes
- 4 medium sweet potatoes
- 2-3 tablespoons olive oil
- sea salt and ground pepper
- 1 tablespoon arrowroot (optional)
- Preheat the oven to 425 degrees Fahrenheit. Peel the sweet potatoes, cut them into evenly fry-shaped pieces (so they cook evenly).
- Toss the uncooked sweet potato fries into a plastic bag or bowl. Pour in a few tablespoons of olive oil, enough to lightly coat the fries. Mix the seasonings; sea salt, ground pepper, and optional arrowroot (if you want a crispier fry) in a small bowl (approximately 1/4 – 1/2 teaspoon of seasonings per sweet potato). Toss fries with seasonings. Mix evenly.
- Place fries in a single layer, evenly spaced (so they crisp up), directly onto a dark, non-stick baking sheet for best results.
- Bake for 15 minutes, then flip so they can cook on all sides. Bake for 10 to 15 more minutes, or until the fries are crispy.
Homemade Sugar-Free Ketchup
Makes 2 cups | Prep time: 5 minutes | Total time: 2 hours to overnight (includes chilling time)
2 6-ounce cans tomato paste
1/4 cup apple cider vinegar
1/2 Tbls. prepared mustard
1/4 cup plus 2 tablespoons water
1/2 tsp. sea salt
1/2 tsp. cinnamon
1/4 tsp. garlic powder
1/8 tsp. ground cloves
4 packets stevia
- Whisk all of the ingredients together until completely blended.
- Refrigerate at least 2 hours before serving (preferably overnight) to let the flavors blend.
- Store the ketchup in an airtight container in the fridge.