Memorial Day Weekend is here! Summer cookouts, barbecues, and celebrations are all on their way. It can often be hard to turn away from potato salad, cheeseburgers, sweet treats, and many other summer favorites. We’re here to show you some of our favorite recipes that our Functional Medicine team brings to their summer cookouts!

Some yearly classics can leave you feeling bloated, inflamed, and foggy. There are simple tweaks you can make to some of your favorites, to make them Functional Medicine approved!

Keep reading for some of our Functional Medicine team’s favorites:

 

Dr. Brooklyn Washington’s Watermelon Mojito Cocktail

Dr. Washington loves this recipe to stay hydrated and fight fatigue. Watermelon is great for hydration.  It contains vitamins like A, B6 and C, lycopene and amino acids that help promote healthy skin, immunity, and provides antioxidants. Mint inhibits bacterial growth in the mouth, promotes digestion and can help relieve fatigue and depression. Coconut sugar contains vitamins, minerals and phytonutrients that have been stripped from table sugar.

 Freshly served watermelon mojito cocktails

Ingredients

  • 3 cups watermelon diced
  • 2 limes juiced
  • 1 1/2 tsp coconut sugar (optional)
  • 18 fresh mint leaves
  • 1 cup sparkling water

Instructions

  1. In a blender, combine watermelon, lime juice, and coconut sugar, if using.
  2. Muddle mint leaves into the bottom of each glass. Evenly pour watermelon mixture into each cup. Add ice and top with sparkling water. Stir to combine.

 

Dr. Barbie Allegretti loves Autoimmunte Wellness’s Virgin Cherry Moscow Mules

This mocktail will quench your thirst for a fruity summer drink – without the inflammation or hangover that alcohol may give you. Ginger and cherries help fight inflammation!

Ingredients

  • 6 sweet cherries, pitted
  • 1 ounce lime juice
  • 3 ounces sparkling water
  • 6 ounces ginger beer

Instructions

  • In a glass, muddle the cherries with the lime juice.
  • Stir in the sparkling water.
  • Fill a copper mug with ice.
  • Pour the cherry mixture into the mug, then top off with ginger beer.

 

Dr. Katie Giancola’s Stuffed Dates

This appetizer is always a crowd favorite. The dates and thyme cream cheese make the dish taste luxurious, even though it’s super simple! Dates are high in fiber and promote brain health. Traditional dairy can leave some of us feeling bloated or inflamed, but you won’t even notice the difference with almond “cheese”.

Almond and goat cheese stuffed dates. toning. selective focus

Ingredients

  • Desired amount of medjool dates
  • 1 package of Kite Hill almond cream cheese
  • Handful of dried thyme

Instructions

  • Cut medjool dates in half
  • Mix cream cheese and dried thyme
  • Fill with Kite Hill almond cream “cheese” mixed with dried thyme
  • Serve and enjoy!

 

Dr. Delilah Renegar’s Dragon fruit Parfait from Lorraine Elliot

 Dragonfruit is the newest health craze. It’s beautiful color and delicious taste is certainly going to be seen a lot this summer. Not to mention, dragon fruit is loaded with fiber and can help strengthen the immune system.

 

 

Ingredients

Chia layer:

  • ½ cup chia seeds
  • ½ cup coconut milk
  • 5 cups water
  • Honey to taste
  • 1 cup raspberries, pureed or 1 teaspoon matcha powder

Pear and dragonfruit layer:

  • 2 dragonfruit
  • 2 pears
  • Honey taste
  • ½ cup natural yogurt
  • ½ soft persimmon to decorate
  • Frozen raspberries and fresh mint to decorate

Instructions 

  • Mix all the chia layer ingredients together in a bowl and allow to start to become firm, about 5 minutes.
  • Next- cut the dragonfruit in half and using a melon baller cut out six balls from the fruit. Then scoop out the rest of the flesh and place in freezer for 15 minutes. Press the flat part of the dragonfruit ball on the side of the glass and spoon in the chia layer and allow to set in the fridge for 15 minutes until firmer.
  • Cut the pear in half and use the melon baller to remove the seeds and center. Chop into pieces. Blend the semi frozen dragonfruit and the pear pieces with the honey and yogurt. Place on top of chia layer. Then top it with persimmon, dragonfruit balls, frozen raspberries and mint leaves.

 

Dr. Lexi Mikrut’s Functional Medicine Approved Chocolate Chip Cookies

These grain-free chocolate chip cookies are paleo friendly and dairy free! This recipe includes delicious natural sweeteners such as raw honey and almond butter.

Ingredients

  • 1 cups of almond butter
  • 1 eggs (or an egg replacement)
  • ¼ c raw honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • ½ cup dairy free chocolate chips such as the enjoy life brand

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a medium- sized bowl, combine all the ingredients except for the chocolate chips. Once mixed, gently fold in the chocolate chips.
  • Using a small spoon, scoops the cookie dough onto the baking sheet. Use the back of the spoon to flatten the cookies. ** This is necessary as they will not flatten naturally.
  • Bake for 10 to 15 minutes, until lightly brown and firm around the edges
  • Allow the cookies to cool on the baking sheet before moving them to a wire rack to cool.

 

Sue Smith’s favorite Cauliflower Potato Salad from Eatingbirdfood

Potato salad is a classic for summer cooking. However, potatoes and mayonnaise can make the dish unnecessarily heavy. This recipe substitutes potatoes for cauliflower, which makes it packed with protein!

Photo Credit: EatingBirdFood.com

Ingredients

  • 5 cups cauliflower florets
  • 3 hard-boiled eggs, chopped
  • ½ cup chopped celery
  • ¼ cup chopped green onion
  • ¼ cup chopped red onion or shallot
  • 2 Tablespoons fresh dill, chopped

Creamy Cashew Dressing

  • 1 cup soaked raw cashews
  • 2 ½ Tablespoons apple cider vinegar
  • 1 Tablespoon mustard
  • 2 Tablespoons fresh dill
  • 1 Tablespoons shallot
  • 1 clove garlic
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • ⅓ cup water

Instructions

  • Place cashews in a bowl. Cover with water and soak for about 1-2 hours. Drain and rinse thoroughly.
  • Bring a large pot of water to a boil. Add cauliflower and cook until tender but still firm, about 10 minutes. Drain, run cold water over the cauliflower to cool. Drain completely.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and chop.
  • Meanwhile, in a blender combine all dressing ingredients and blend until smooth.
  • In a large bowl, add the cauliflower, eggs, celery, green onion, shallot and dill.
  • Add dressing, mix together well and refrigerate until chilled. Serve and enjoy within 1-2 days.

 

About Functional Medicine

Our Functional Medicine & Clinical Nutrition team addresses the underlying cause of disease. Examining dietary, lifestyle, genetic, and environmental factors, we are able to uncover and effectively treat the root cause of health concerns. Informed by thorough clinical and diagnostic testing, we create individualized plans to help your patients achieve optimal health through focused one-on-one sessions.

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