Bring on the fireworks and fun times with family and friends! The Fourth of July is almost here, and everyone’s favorite summer holiday wouldn’t be complete without a barbecue. Fresh, flavorful and, best of all, health conscious, these recipes are fit for the Fourth of July. So fire up the grill and be sure to invite this flavorful, guilt-free cocktail, side dishes and dessert to your holiday bash.

From Tea Time to Happy Hour: Owl’s Brew Berry Mint-arita

Everyone knows I’m a part-time fit girl and part-time party girl, so therefore I’m always looking for light and fun ways to sip after I tricep-dip. So when I came across Owl’s Brew, a fresh-brewed and ready-to-pour tea crafted for cocktails, I had to share. Made with just tea, water and agave, Owl’s Brew comes in three flavors: the Classic, Pink & Black and Coco-Lada. Mix it with your favorite liquor, wine or beer and get ready to turn that afternoon tea into a bona fide happy hour! I had some tequila fun with the Classic mix, and at only a third the calories, this spin on a margarita is just what your health-conscious guests are waiting for.

Servings: 1


2 parts the Classic Owl’s Brew (English breakfast tea with a tart twist; yum!)
1 part tequila
Muddled strawberries and raspberries
1/2 teaspoon fresh mint


Shake or stir this baby up, and then simply serve it up.

Start With This Summer Side: Watermelon-Arugula Feta Salad

Nothing says “summer barbecue” like a fresh-cut watermelon. This year, however, I think we should skip the oversized triangles in the middle of the table and serve everyone’s favorite melon in a flavorful salad instead.

Servings: 4

Dressing Recipe

1 tablespoon fresh orange juice
1 tablespoon lemon juice
1/4 cup olive oil
1 teaspoon honey


3 cups seedless cubed watermelon
6 cups arugula
1/4 cup thinly sliced red onion
6 ounces feta cheese


Prepare the salad dressing first and let it sit for about an hour. (If prepared sooner, cover and refrigerate.) Then simply toss all the salad ingredients in a large bowl, drizzle the citrus vinaigrette across the top and serve immediately.

Skinny Side Dish: Mexican Corn Makeover

Corn on the cob is great, but Mexican corn—now, that’s a whole different story. So if you love this creamy south-of-the-border twist as much as I do, then you and your guests are going to flip over this healthy makeover.

Servings: 4


2 tablespoons plain Greek yogurt
2 tablespoons fat-free sour cream
1 teaspoon chili powder
Dash of salt and pepper
4 ears fresh sweet corn (shucked)
Olive oil
1/2 cup shredded Parmesan cheese
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges


In a small bowl mix together Greek yogurt and sour cream. In another small bowl mix together chili powder, salt and pepper. Set aside both bowls. Next, brush each ear of corn with olive oil. Fire up the grill and cook for approximately 10 minutes, turning often. Remove the corn from the grill and either brush each ear with the Greek-yogurt mixture, spice mixture, cheese, cilantro and fresh-squeezed lime or cut the corn from the cob (as shown) and mix the above ingredients in. Both options are delicious, so your choice.

A Sweet Treat: Deconstructed Peach Cobbler

No need to sacrifice dessert this year just to maintain that summer body. You can have your cake and eat it too, because this healthy, sweet treat is just peachy. Kick it over at the grill and get ready to enjoy all the goodness of your mama’s favorite recipe sans all the sugar, fat and calories.

Servings: 4


4 peaches, halved
Coconut oil (in liquid, not solid, form)
Light vanilla ice cream
1 cup (divided into four 1/4-cup servings) KIND Healthy Grains Cinnamon Oat Clusters With Flax Seeds


Lightly brush the inside of each peach half with melted coconut oil. Place on the grill, cut side down, and grill approximately 5 minutes. Top with ice cream, drizzle with honey and sprinkle 1/4 cup Cinnamon Oat Clusters across the top.

What’s on your menu? Can I come to your BBQ?


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