Healthy Recipes For The Fourth Of July

By Alanna Brown, LuxEco Editorial Assistant

What says Fourth of July better than friends, fireworks, and good food? For a traditional celebration, not one of those three can be sacrificed. However, you can make healthier food choices without sacrificing flavor. Believe it or not, there are healthy alternatives to the yearly cheeseburgers and hot dogs dripping with grease, and that fattening potato salad. CBS News has shared with us some great recipes that will leave you and your friends satisfied and guilt-free to enjoy the fireworks.

Start by replacing your cheeseburger with a turkey burger stuffed with zucchini and mushrooms, from Spark Recipes.

You will need:

  • 4 ozs of 94% or more lean ground turkey
  • 1/2 cup of the following diced veggies:
  • Zuchinni & Mushrooms
  • 3T shredded carrots
  • 1 tablespoon dehydrated onions
  • 1 teaspoon onion powder
  • .5 teaspoon garlic powder
  • .5 teaspoon coarse black pepper
  • Salt to taste


  1. Finely dice your veggies and put in a large bowl… add your ground turkey and your seasonings and mix well by hand, all the ingredients and shape into a patty. Some of the veggies will fall out, so press the loose ones on top of the formed patty.
  2. Spray a skillet with canola or safflower oil and heat, using medium/low; the burger will be very large and you don’t want to cook it too fast. When heated, add your burger and cook until brown and firm and turn over, and cook until done.
    Internal temperature should be 165 degrees.
  3. Serve on a hamburger bun, pita pocket, flavored tortilla, with lettuce, tomatos, etc, or alone with a salad.

Then, substitute the usual hotdog with a pineapple-glazed shrimp skewer by Chow.

You will need:

  • 5 cups pineapple (from 1 large pineapple, about 5 pounds), large dice
  • 1/2 cup packed light brown sugar
  • 1/2 cup white wine vinegar
  • 1/4 cup soy sauce
  • 2 medium garlic cloves
  • 1/8 teaspoon cayenne pepper
  • 36 extra-large shrimp (about 2 pounds), peeled and deveined
  • Vegetable oil
  • 12 (10-inch) metal or wooden skewers


  1. Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds. Pour into a medium saucepan and bring to a boil over medium heat.
  2. Skim off any foam and reduce heat to low. Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes. Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot.
  3. Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving no space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze.
  4. Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze. Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 15 to 20 minutes. Remove from the grill and serve immediately.

Instead of the potato salad, make a fresh corn and tomato salad, also by Chow.

You will need:


  1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
  2. Combine lemon juice, salt, and pepper in a large nonreactive bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve.

Finish off with a delicious Chow dessert. Try the simple yogurt trifle with pomegranate, pear, and dates.

You will need:

  • 1/4 cup plain yogurt
  • 1/4 cup small-dice pear
  • 1 heaping tablespoon pitted, small-dice Medjool dates
  • 3 tablespoons pomegranate seeds
  • honey to taste


  1. In a small bowl, layer yogurt, fruit, and honey. Repeat twice more.

And voilà! You have a delectable Fourth of July meal that will satisfy the occasion while keeping your heart and body healthy. If your appetite still isn’t satisfied, take a look at these six other healthy recipes.

Subscribe / Share

Article by Alanna Brown

Alanna began her writing career at the age of 22, when she embarked on the journey to complete her first novel. While she considers herself a novelist and a poet, she also enjoys the fusion of creative writing with practical application. Now, with the dawn of New Media, she recognizes an enormous opportunity to reinvigorate community and instill single-handed empowerment on pivotal issues. It is Alanna's goal to shed light on the facts in a charismatic and personal voice so that the news is less prickly to ingest. Thus, with this desire, she came to share the LuxEcoLiving vision and find how her hand in the editorial map might bring about a proactive body of readers, while keeping them entertained. Alanna was born in Philadelphia, and has lived in Kansas and in Cusco, Peru, but considers herself an Angelino. The vast diversity and abundant life of her city lends her an inspiring muse. She is also inspired by any form of innovative art and propelled by the need to express her thoughts, concerns, passions, pet-peeves, dreams, and insights in written word. In addition to working as a LuxEco editorial advocate, she is in the process of writing her third novel. She loves hiking whenever possible, traveling whenever affordable, reading, dining, dancing, discovering other languages, and maintaining beloved relationships with family and friends. A healthy mind, body, and spirit are her life essentials. You may reach her at: Alanna Brown tagged this post with: , , , , Read 43 articles by

Leave a Reply

Add video comment

Meet the LuxEco Team and Advocates

LuxEco Living Masthead

Nancy Chuda, Co-Founder of LuxEco Living and Healthy Child Healthy World
James Chuda, Co-Founder of LuxEco Living and Healthy Child Healthy World
Bethany Colson, Consulting Editor of LuxEco Living and Beauty Expert
Christopher David Kaufman, Marketing Director of LuxEco Living
Brooke Rewa, LuxEco Editorial Assistant
Dow-Yung Kou, LuxEco Editorial Assistant
Alanna Brown, LuxEco Editorial Assistant
Jessica Borges, LuxEco Editorial Assistant
Bradlee Gold, LuxEco Marketing Assistant
Derin Richardson, LuxEco Editorial Assistant
Lauren O'Neill, LuxEco Editorial Assistant
Hannah Canvasser, LuxEco Editorial Assistant
Basil Vernon, LuxEco Editorial Assistant
Michelle Dennis, LuxEco Marketing Assistant
Bernadette Bowman, LuxEco Advocate and Comedienne who writes the Life Goes Retrograde
F.R.E.E. Will, LuxEco Editorial Assistant and author of the In The Spice Cabinet series
Mary Villano, LuxEco Editorial Assistant and author of the Resplendent Repurposing series
Will Lana, Vice President of Trillium Asset Managment and LuxEco Advocate
Molly Rovero, LuxEco Editorial Assistant
Leslie Harris, Interior Designer, Leslie Harris Interior Design and LuxEco Advocate
Kerin Van Hoosear, LuxEco Editorial Assistant and author of Kerin's Seasonal Cooking series
Kammie Daniels, LuxEco Editorial Assistant
Lisa Adams, Designer and CEO of LA Closet Design and LuxEco Advocate
Sahar Ghaffari, LuxEco Editorial Assistant
Joanna Bateman, LuxEco Editorial Assistant
Dr. Harvey Karp, Pediatrician and Child Development Specialist and Creator of "The Happiest Baby on the Block” and “The Happiest Toddler on the Block” book and DVD series World and LuxEco Advocate
Florence "Flip" Ross, LuxEco Advocate
Nina Montee Karp, Executive Producer & Director The Path of Wellness & Healing and LuxEco Advocate
Emily Lynne Ion, LuxEco Advocate
Molly Cimikoski, LuxEco Editorial Assistant
Lush Huxley, LuxEco Editorial Assistant
Rachel Lincoln Sarnoff, Executive Director/CEO of Healthy Child Healthy World and LuxEco Advocate
Zhenya Gershman, Artist and LuxEco Advocate
Anna Getty, Author and LuxEco Advocate
Christopher Gavigan, Board Member and Former Executive Director of Healthy Child Healthy World and LuxEco Advocate
Lewis Perkins, Founder of Women Are Saving The World Now and LuxEco Advocate
Francine LeFrak, Founder of Same Sky and LuxEco Advocate
Interested in contributing with our LuxEco Advocate program? We are looking for experts, researchers, academics, activists and everyday people who want to join our cause to make the world a safer, healthier place for all of and nature to flourish in, in harmony! Email the Manager Editor, Bethany Colson