Ah, the 4th - a day full of celebration for our independence. Fireworks, patriotic colors, parades, and let's not forget the food. If you're trying to decide what to make and want to do it the healthy way, we're right there with you. That's why we've put together a couple of delicious AND nutritious recipes to get you started. Give one or two a try!

1. Powered Up Potato Salad  | Health.com

 

Give traditional potato salad a facelift with some red cabbage and mustard seeds. Delish!

  • 1/4 cup cider vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • Salt
  • 2 teaspoons yellow mustard seeds
  • 2 cups diced red cabbage
  • 1 bag (about 24 oz.) tricolor baby potatoes, scrubbed and sliced
  • 2 tablespoons safflower or canola oil
  • 1/4 cup minced chives

1. In a bowl, stir vinegar, sugar, pepper and 1/2 tsp. salt until sugar dissolves. Stir in mustard seeds and cabbage.

2. Bring a pot of salted water to a boil. Add potatoes, return to a boil and cook until just tender, about 10 minutes.

3. Drain potatoes; let cool slightly. Fold into cabbage mixture with oil and chives. Serve warm or at room temperature.

 

2. Homemade Quick Black Bean Burger | CookingLight.com

 

These burgers will satisfy your craving for something juicy and delicious, and your body will thank you for the wholesome ingredients.

  • 1 (2-ounce) hamburger bun, torn into pieces 
  • 3 tablespoons olive oil, divided
  • 2 teaspoons chopped garlic
  • 1 (15.25-ounce) can black beans, rinsed and drained
  • 1 teaspoon grated lime rind
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten 
  • 1 large egg white, lightly beaten 

1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.

2. Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.

3. Mini Berry Cream Pies

 

These may sound fattening, but they are actually a healthy (and might we add decadent) version of your average calorie-loaded cream pie.

    •    1/4 cup whipping cream
    •    2 teaspoons sugar
    •    1/4 cup nonfat vanilla Greek yogurt
    •    15 frozen mini phyllo cups (1.9-ounce package)
    •    15 fresh blueberries
    •    15 fresh raspberries

1. Beat cream in a small bowl until soft peaks form. Add sugar; beat until stiff. Fold in yogurt. Divide the yogurt cream among phyllo cups, keeping the cups in their plastic tray. Top each with 1 blueberry and 1 raspberry. Serve immediately, or chill for up to 4 hours.