{"id":12298,"date":"2014-07-02T09:10:00","date_gmt":"2014-07-02T16:10:00","guid":{"rendered":"https:\/\/landing-uat.thedolcediet.com\/blog\/?p=12298"},"modified":"2021-07-26T09:08:29","modified_gmt":"2021-07-26T09:08:29","slug":"dolce-diet-fourth-of-july-menu","status":"publish","type":"post","link":"https:\/\/landing-uat.thedolcediet.com\/blog\/dolce-diet-fourth-of-july-menu\/","title":{"rendered":"DOLCE LIFESTYLE: July Fourth Menu"},"content":{"rendered":"<h2>Red, White and BOOM!<\/h2>\n<h3>Healthy Recipes for a Star Spangled Fourth of July<\/h3>\n<p>The Fourth of July is upon us, as are fireworks, BBQ&#8217;s, pool parties, movies, lake outings and so much more! It&#8217;s the time to celebrate freedom, sacrifice and hard work. But like any holiday, it is often used as an excuse to fall off the wagon. But why do we have to let ourselves do that? We can still enjoy all the pleasures of this holiday with some scrumptious, Earth-grown foods, the Dolce-Approved way! Packed with protein and healthy fats, and loaded with flavor, it&#8217;ll be like a firework show in your mouth!<\/p>\n<h2>Appetizer<\/h2>\n<h2>Pepper Nachos<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-large wp-image-12300\" src=\"\/blog\/wp-content\/uploads\/2014\/07\/loaded-peppers-nachos-293x440.png\" alt=\"loaded peppers\" width=\"230\" height=\"390\">Serves 4-6<br \/>\n1 bag of 20 mixed sweet mini peppers (yellow, orange, red)<br \/>\n1 tablespoon grapeseed oil<br \/>\n1 large onion, diced<br \/>\n1 jalape\u00f1o pepper, chopped to add taste<br \/>\n1 1-ounce bag taco seasoning<br \/>\n1 16-ounce can black beans, mashed<br \/>\n1 cup shredded cheese<br \/>\nDirections:<br \/>\nBrown onion in saucepan with grapeseed oil. Mix beans, onion, jalapeno, and seasoning in medium bowl. Slice mini peppers in half length-wise, and fill with bean mixture. Top with cheese and broil for 3-5 minutes, or until cheese melts.<\/p>\n<hr>\n<h2>Main Courses<\/h2>\n<h3>Maple Chicken Veggie Kabobs from The Living Lean Cookbook<\/h3>\n<p>Serves 4-6<br \/>\n1 1\/2 lbs. skinless boneless chicken breast, cut into 2-inch chunks<br \/>\n12 skewers<br \/>\n1 tsp. sea salt<br \/>\n1 large red bell pepper, seeded &amp; cut into 2-inch slices<br \/>\n1 large green bell pepper, seeded &amp; cut into 2-inch slices<br \/>\n7 oz Portabella mushrooms, cut into chunks (optional)<br \/>\n1 bottle Annie&#8217;s Organic Smoky Maple BBQ Sauce (or similar)<br \/>\n<b>Directions<\/b><br \/>\nYou can make this on the grill or oven. If using oven, preheat oven to 350F. In bowl, coat chicken chunks with about 3\/4 cup of Annie&#8217;s Maple BBQ Sauce, cover and let marinate about 15-20 minutes. Then, in large pan, sear all sides of the chicken pieces so that when skewered, no raw chicken is touching the veggies. If using grill, skewer the chicken and all veggies and place on grill, turning occasionally until chicken is cooked through and veggies are browned at edges. If using oven, place skewers in large baking dishes, brush chicken and veggies with sauce and cook for about 30 minutes or until chicken is cooked through and veggies are browned at edges. Whether you are cooking on the grill or oven, be sure to baste occasionally while cooking. Serve and enjoy!<\/p>\n<hr>\n<h3>Slightly Sloppy Mikes from The Living Lean Cookbook<\/h3>\n<p>Serves 4<br \/>\nwhole wheat or gluten-free buns (regular bread sliced will do just fine, too!)<br \/>\n1\/2 lb. organic ground turkey<br \/>\n1 small onion, finely chopped<br \/>\n2 cloves garlic, minced<br \/>\n1 green bell pepper, diced<br \/>\n1\/2 cup pinto beans<br \/>\n1\/2 cup black beans<br \/>\n1 cup tomatoes<br \/>\n1\/2 tbsp. tomato paste<br \/>\n1\/2 tbsp. apple cider vinegar<br \/>\n1 tbsp. maple syrup<br \/>\n1 tbsp. Worcestershire sauce<br \/>\n1 tbsp. spicy mustard<br \/>\ndash of sea salt<br \/>\ndash black pepper<br \/>\n1 jalapeno pepper, minced (optional)<br \/>\nDirections:<br \/>\nCook turkey meat on medium heat for about 10 minutes until done. In separate, large pan, saute onion, garlic, green pepper and jalapeno until soft. Add meat to veggie pan along with rest of ingredients and reduce heat to a simmer, stirring occasionally. Once thickened, scoop onto bread of your choice and serve.<br \/>\n*This can also be eaten breadless in a bowl!<\/p>\n<hr>\n<h2>Side Dishes<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-12301\" src=\"\/blog\/wp-content\/uploads\/2014\/07\/picnic-salad-300x198.jpg\" alt=\"picnic salad\" width=\"300\" height=\"198\"><\/p>\n<h3>Picnic Salad<\/h3>\n<p>Serves 15-20<br \/>\n1 \u00bc cup (uncooked) quinoa<br \/>\n1 red, orange, or yellow bell pepper<br \/>\n1 cup finely chopped sweet onion<br \/>\n1 can chickpeas, rinsed<br \/>\n1 can black beans, rinsed<br \/>\n1-2 tablespoons minced garlic<br \/>\n\u00bd cup tomatoes, chopped<br \/>\n1 tsp. sea salt<br \/>\n\u00bd tsp. black pepper<br \/>\n\u00bc cup pesto (prepared with fresh basil leaves, pine nuts and olive oil)<br \/>\n\u00bd cup&nbsp;lemon vinaigrette<br \/>\nDirections:<br \/>\nCook quinoa, then combine all ingredients and stir until well blended. Refrigerate 1 hour before serving. Serve chilled.<\/p>\n<hr>\n<h2>Dessert<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-large wp-image-12302\" src=\"\/blog\/wp-content\/uploads\/2014\/07\/raspberry-blueberry-pie-347x440.jpg\" alt=\"raspberry-blueberry-pie\" width=\"347\" height=\"440\"><\/p>\n<h3>Red, White and Blueberry Semi-Frozen Pie<\/h3>\n<p>Serves 2-3<br \/>\nthe cream from the top of 2, 15 oz cans full fat coconut milk, chilled<br \/>\n2 Tbsp agave nectar, divided<br \/>\n1 Tbsp pure vanilla extract, divided<br \/>\n1 cup blueberries, divided<br \/>\n1 cup raspberries, divided<br \/>\nDirections:<br \/>\n1) Line&nbsp;two 4 inch round spring-form pans with parchment. Set aside<br \/>\n2) In a large chilled bowl, whip coconut milk to stiff peaks, about 2 minutes<br \/>\n3) Beat in agave nectar and vanilla until just combined<br \/>\n4) Puree half the blueberries and half the raspberries<br \/>\n5) Divide the coconut cream mixture into three chilled bowls<br \/>\n6) Fold the raspberry puree into one,&nbsp;and the blueberry puree into another<br \/>\n7) Spoon half the blueberry mixture into the bottom of the two prepared pans dividing evenly between the two, top with a few blueberries<br \/>\n8) Next do the same with the raspberry mixture, topping with a few raspberries<br \/>\n9) Next the vanilla layer.&nbsp; Then repeat the layers again ending with the vanilla<br \/>\n10) Top with the remaining fresh berries, and place in the freezer for a few hours until firm, but not rock hard.&nbsp; Cut into slices, and serve!<\/p>\n<hr>\n<h2>Drinks<\/h2>\n<h3>Fruits of July<\/h3>\n<p>1 liter sparkling mineral water<br \/>\n2 Lemons<br \/>\n2 squeezes of agave syrup<br \/>\nIce<br \/>\nBlueberries<br \/>\nStrawberries cut into wedges<br \/>\n1 -2 peaches cut into slices<br \/>\nmint<br \/>\nDirections<br \/>\nMix ingredients in large glass pitcher and serve.<\/p>\n<hr>\n<hr>\n<p><a href=\"\/sign-up\/\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-18079\" src=\"\/blog\/wp-content\/uploads\/2018\/01\/sw2s-online-program-833x440.jpg\" alt=\"\" width=\"833\" height=\"440\"><\/a><br \/>\n<a href=\"https:\/\/shop.thedolcediet.com\/collections\/books\/products\/the-dolce-diet-3-weeks-to-shredded\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2014\/09\/3w2s-dolce-diet-weight-cut.png\" alt=\"3w2s-dolce-diet-weight-cut\" width=\"620\" height=\"280\" class=\"aligncenter size-full wp-image-12618\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Red, White and BOOM! Healthy Recipes for a Star Spangled Fourth of July The Fourth of July is upon us, as are fireworks, BBQ&#8217;s, pool parties, movies, lake outings and so much more! It&#8217;s the time to celebrate freedom, sacrifice and hard work. But like any holiday, it is often used as an excuse to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":12305,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,8],"tags":[1149,1150,6,34],"class_list":["post-12298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-post","category-news","tag-4th-of-july-menu","tag-fourth-of-july-menu","tag-mike-dolce","tag-the-dolce-diet"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>DOLCE LIFESTYLE: July Fourth Menu - The Dolce Diet<\/title>\n<meta name=\"description\" content=\"Here&#039;s Our Dolce Diet Fourth of July Menu\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/landing-uat.thedolcediet.com\/blog\/dolce-diet-fourth-of-july-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"DOLCE LIFESTYLE: July Fourth Menu - 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