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Father’s Day is upon us and for me that means the start of barbecue season! My family will spend the rest of the summer grilling at home, on the beach and over at our friend’s houses. So, one thing I am always looking for is new summer recipes to share with my friends and family. Many of the traditional barbecue dishes are loaded with sugar, bad fats and ingredients on my personal no-no list. One of my go-to recipes is broccoli cranberry salad, but the “traditional recipe” usually calls for a ½ cup to 1 cup of sugar for 4 servings! A couple years ago I found an adaptation in the Max Living cookbook and it’s become my favorite side dish to bring to parties. Not only does it taste good, it has one of the top cancer fighting foods contained within it. Plus, it’s super easy to make and can be made well ahead of time! Broccoli Cranberry Salad Salad Ingredients:5 cups chopped raw broccoli (organic if possible)1 cup red onion, chopped1 cup cooked and crumbled bacon (look for organic, free range if possible or use nitrate-free turkey bacon)1 cup raw sunflower seeds1 cup dried cranberries (make sure they do not have added sugar) Dressing Ingredients: ¾ cup mayonnaise (such as Primal Kitchen)3 tablespoons Stevia or Xylitol (such as NOW Foods)½ tsp red pepper Directions:Combine all if the salad ingredients in a large bowl. In a separate bowl whisk together the dressing ingredients. Toss dressing over the salad and refrigerate for at least 1 hour. What’s your favorite summer barbecue side dish?
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