A Labor Day Birthday BBQ Celebration: Plant Paradox Menu
This weekend we are celebrating our son’s 14th birthday, Plant Paradox style. We will be hosting 20+ family members and plan to feature lots of delicious food (that they won’t know is part of our diet!). Here’s what I’m making for our Labor Day BBQ and birthday party. These recipes are compliant with Phase 2 or Phase 3 of the Plant Paradox diet. I used my Instant Pot to make the prep work a breeze, but you could boil or grill ingredients just as easily.
- French Onion Dip (made with full-fat grass-fed sour cream and caramelized onions)
- Simple Guacamole (made with avocado, lime, and salt)
- Siete tortilla chips
- Deviled eggs (made with paleo mayo, mustard, and a little pickle juice)
- Local, in-season fruit
- Bubbly water drinks
- BBQ salmon with corn and blueberry relish
- Seattle meets Sante Fe hot dogs
- Caesar salad
- Sweet Potato salad
The Plant Paradox Labor Day BBQ Recipes
Easy BBQ Salmon
with Corn and Blueberry Relish
(Plant Paradox lectin-free and paleo)
For the salmon:
2 filets of wild salmon, cut into large portions with skin on
coconut oil spray
salt + pepper
optional: lemon juice and 1 T honey
For the relish:
3 ears of fresh corn
1 T shallot, diced finely (could use 1/4 cup green onions instead)
1 cup local blueberries
juice of half a lime
2 T olive oil
salt + pepper to taste
optional: 1/2 cup roasted hatch or red peppers, peeled and de-seeded
optional: 1/4 cup fresh basil or mint, chipped finely
Heat grill to medium-high heat.
Prepare the relish. First grill the corn over direct heat until it is slightly charred (up to 8 min). Alternatively, you can cook the corn for 2 minutes on high pressure in the Instant Pot with 1 cup of water and using a quick release. Let the corn cool for a minute while you put all the other ingredients in a bowl. Cut the corn off the cob and add to the bowl. Mix to combine. Set aside in the refrigerator while you prepare the salmon.
Spray salmon with coconut oil spray and season well with salt and pepper. Prepare a foil tray that is a little longer than the salmon fillets by putting two sheets of heavy-duty foil on top of each other and folding up the sides 1 inch. Spray the foil tray and place salmon fillets on top, skin side down.
Reduce heat to medium and place salmon tray on the grill. Close lid and cook until just cooked through 12-25 minutes. When you pull the salmon off the grill, you can sprinkle with lemon juice or drizzle with a little honey if you want to make it fancy.
Perfect Picnic Lemon + Sweet Potato Salad
(Plant Paradox lectin-free and paleo)
This potato salad is perfect for any picnic. It is tart and sweet and no one will know it is healthy! Using the Instant Pot, it comes together in a snap and can be made a couple of day ahead of your event. This is the easiest potato salad I’ve ever made and I always get compliments when I bring it to a picnic. See note at the bottom if you don’t have an Instant Pot.
3 large yellow-fleshed sweet potatoes, peeled and diced into bite-sized cubes
1 cup water
1 cup chopped celery (about 4 ribs)
1/2 cup paleo mayonnaise made with avocado oil (I get Chosen Foods at Costco)
2-3 green onions, finely diced (or 1/4 cup chopped chives)
1/2-1 teaspoon monk fruit sweetener
zest and juice of one lemon
1 teaspoon salt
3/4 teaspoon pepper
Cook the potatoes in the Instant Pot by placing 1 cup of water in the pot and putting in the trivet with a steamer insert on top (I love this one by OXO). Put the potatoes in the steamer basket and close the lid, making sure the pressure release is closed. Set the instant pot to manual, high pressure for 4 minutes.*
While the potatoes are cooking, prepare the sauce. Stir together the celery, mayo, green onions, lemon zest and juice, monk fruit, salt + pepper in a large bowl.
When the potatoes are done cooking in the instant pot, quick release the pressure and immediately drain the potatoes.
* If you don’t have an Instant Pot: You could peel and slice the potatoes into quarters, and boil them in salted waterer 10 minutes until they are tender. Then drain and chop them into bite-sized cubes when they cool.
Seattle meets Sante Fe
This recipe is more a formula for some fancy hot dogs. Our local grocery store roasts Hatch Chiles this time of year and sells them already prepared. The chiles make everything special, but the spicy-ness of the chiles seems to vary with each batch we get. So add as much or as little as you like. Think jalapeño poppers meets hot dogs with this recipe. If you want to avoid the buns, you can make this as a salad. I just split the hot dog in half the long way and put the cream cheese and chiles inside.
If that isn’t your thing or you want more options, here are some other fancy hot-dog toppings to get creative. Just make sure to adjust to make them compliant if you are doing the Plant Paradox diet.
Gluten-free hot dog buns (we like the Olivia superfree baguettes when we can find them)
Grass-fed beef hot-dogs
Whipped full-fat pastured cream cheese
Roasted, peeled, and de-seeded hatch green chiles (canned option here for reference)
Optional: grilled or caramelized sweet onions
Grill the hot dogs and toast the buns. Spread the buns with the cream cheese and place a hot dog on top. Put as many green chiles as you like. Enjoy!