Nourish 06/ 24/ 2020

Summer BBQ Recipes

Check out some amazing recipes to try this Summer from a few of our HealthKick partners, from main dishes, delicious sides to dessert! Let us know in the comments below which ones you’re going to try!

Greek Bison Burger

Screen Shot 2020-06-22 at 10.15.17 AMImage and Recipe from ButcherBox


1 pkg ButcherBox ground bison

¾ c feta crumbled

⅓ c kalamata olives rough chop

3 cloves garlic grated

2 tsp dried oregano

½ tsp ground black pepper

Simple Tzatziki

1 c plain greek yogurt

½ c english cucumber seeded, small dice

1 Tbsp fresh dill finely chopped

½ tsp kosher salt

¼ tsp ground black pepper


Place all ingredients in a mixing bowl. Mix thoroughly.

Divide meat up into 4 – 4 ounce portions. Form into a patties.

Grill or sear each side for 5 minutes per side. Serve with favorite condiments or simple Tzatziki.

Simple Tzatziki

Combines all ingredients together. Serve with greek bison burger.

Chef Tips:

When cooking any burger never press down on the patty. This will not make the burger cook faster this will only create a dry burger, you are pressing out all the juices. Yes, you can have a juicy well done burger!

HealthKick Offer: $20 off your first box and 15% off all ongoing box orders (only waitlist available now) Login to sign up for the waitlist!


Grilled Eggplant Caprese

Screen Shot 2020-06-23 at 1.46.09 PMRecipe from Clean Eating Magazine, by Beth Lipton
Photo by Crayola England

2 eggplants, sliced, brushed with oil, seasoned with salt and grilled

4 heirloom tomatoes, sliced (TIP: You could also mix it up and use ½ cup cherry tomatoes, or use a mix of both.)

6 oz fresh mozzarella, cut into slices

1 tbsp thinly sliced fresh basil (or use whole basil leaves)

1 tbsp extra-virgin olive oil

2 tsp balsamic vinegar

⅛ tsp each coarse sea salt and ground black pepper

Spread eggplant, tomato and mozzarella slices on a platter.

Scatter basil on top.

Drizzle with oil and vinegar then sprinkle with salt and pepper.

HealthKick Offer: 10% off Beth Lipton’s Reboot Program, login to redeem!


Carrot and Parsley Salad from ButcherBox

Screen Shot 2020-06-18 at 2.45.01 PMImage and Recipe from ButcherBox

2 10oz pkg shredded carrots
1 c Italian parsley rough chop
Orange Cumin Vinaigrette
1 c orange juice
½ c white wine vinegar
1 ea orange zested
2 tsp curry powder
1 tsp kosher salt
½ tsp black pepper
1 Tbsp honey
1 Tbsp avocado oil

In a mixing bowl toss together carrots, parsley and vinaigrette. Season with salt and pepper to taste.
Orange Cumin Vinaigrette
Place all ingredients, excluding oil, into a mixing bowl. Whisk ingredients together.
Continue to whisk orange juice mixture while slowly pouring in oil. This will keep for 1 week in refrigerator.

HealthKick Offer: $20 off your first box and 15% off ongoing box orders (sign up to join the waitlist)!

Warm Potato Salad

Screen Shot 2020-06-19 at 11.44.05 AMImage and Recipe from Farm Fresh to You

1 pound potatoes (we used red potatoes)

1 1/2 teaspoons salt

3 tablespoons finely chopped shallots (about 2), or 1/2 white onion

3/4 teaspoon Dijon mustard

1 1/2 teaspoons whole-grain mustard

1 1/2 teaspoons white-wine vinegar (or to taste)

1/4 teaspoon black pepper

1 1/2 tablespoons olive oil

1 tablespoon fresh parsley, chopped

Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan. Bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes. Drain.

Meanwhile, whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl. Add oil in a slow stream, whisking until emulsified.

When potatoes are just cool enough to handle, cut them into large cubes, then add to the vinaigrette along with parsley and toss to combine.

Serve warm or at room temperature.

HealthKick Offer: 10% off any order login to the site to redeem! (delivery available to selection Norther and Southern CA locations)

Rustic Strawberry Cake

Screen Shot 2020-06-24 at 10.24.55 AMImage and Recipe from Farm Fresh to You

1 cup flour

½ cup almond flour

1 ½ teaspoons baking powder

½ teaspoon salt

⅓ cup butter, softened

¾ cup sugar

¼ cup brown sugar, plus 2 tablespoons for top of cake

1 large egg

½ cup whole milk

1 teaspoon vanilla extract

2 teaspoons almond extract

1 pound, plus 6 more strawberries, cut in half, stems removed

¼ cup almonds, toasted for garnish (optional)

1 tablespoon powdered sugar for garnish (optional)


Preheat the oven to 350 degrees F. Spray a 10-inch pie plate with nonstick spray.

Sift together the flour, almond flour, baking powder and salt together into a medium bowl. Set aside.

In the bowl of an electric mixer with the paddle attachment, put the butter, sugar and brown sugar and mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce the speed to medium-low and add in the egg, milk, vanilla and almond extract.

Reduce the speed to low; slowly and gradually add in the flour mixture. Cut 6 strawberries into small cubes and fold them into the batter. Pour the batter into the greased pie plate.

Arrange the remaining strawberries on top of the batter, cut sides down, and as close together as possible. Sprinkle the remaining 2 tablespoons brown sugar over the berries.

Bake the cake for 10 minutes, then reduce the oven temperature to 325 degrees F. Bake until the cake is golden brown and a toothpick or skewer inserted into the center comes out clean, about 1 hour.

Meanwhile, in a dry sauté pan, toast ¼ cup almonds until golden brown, about 2 minutes. Allow to cool and roughly chop. Set aside.

When the cake is done, let the cake cool in the pie plate on a wire rack.

Sprinkle with powdered sugar and top with the chopped toasted almonds.

HealthKick Offer: 10% off any order login to the site to redeem! (delivery available to selection Norther and Southern CA locations)

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