Summer Challenge Healthy Recipes: Fourth of July

When I think of the Fourth of July, I think of fireworks, summertime, hanging out, swimming, sparklers and freedom. However, a day full of celebrating freedom with friends and family wouldn't be complete without tasty food! Start off the day with a cup of coffee and a scone and end it with a savory bite of Hawaiian bbq salmon burger (with coconut caramelized pineapple, yum!). These recipes are sure to make your Fourth of July flavorful and festive. 



Breakfast: Fourth of July Scones


2 3/4 cup flour

1/2 cup sugar

3/4 tsp salt

1 Tbsp baking powder

1/2 cup very cold or frozen butter

2 eggs

1 tsp vanilla

1 tsp almond extract

1/2 cup milk

2/3 cup dried blueberries

2/3 cup maraschino cherries, drained well and chopped

1/2 cup white chocolate chips

1 Tbsp milk and 2 Tbsp sugar for tops of scones (optional)



  1. Whisk together flour, sugar, salt, and baking powder in a large mixing bowl. Grate in the butter. Stir till coated.
  2. In a small bowl, whisk together the eggs, vanilla, almond extract, and milk. Add to dry ingredients and lightly stir till ingredients are barely mixed. Fold in the berries and chocolate chips.
  3. Divide dough in half. Press each half into a 5″ circle on a lightly floured surface. Cut into 6 wedges. Place each wedge on a lightly greased cookie sheet. Place in freezer while oven is preheating to 425 degrees.
  4. Brush tops of scones with milk and sprinkle with sugar. Bake for about 18 minutes at 425°. Makes 12 scones.



Lunch: Bacon-Wrapped Chicken Skewers with Pineapple and Teriyaki Sauce


  • For the Brine:
  • 7 cups cold water
  • 1 1/2 cups soy sauce
  • 1/4 cup granulated sugar
  • 2 tablespoon Kosher salt
  • For the Chicken:
  • 2 pounds boneless skinless chicken breasts
  • 1 pound halved bacon slices
  • 1 large pineapple, peeled, cored, and cut into 1-inch cubes
  • To Cook:
  • 1 cup teriyaki sauce
  • Wooden skewers, soaked in water for at least 30 minutes prior to use
  • Type of fire: Direct
  • Grill heat: medium-high



1.     Brine: Whisk together water, soy sauce, sugar and salt in a large bowl until solids are completely dissolved. Place chicken breast in brine and refrigerate for 45 minutes. Remove chicken from brine and pat dry with paper towels.

2.     Chicken: Cut chicken into 1-inch cubes. Wrap each piece of chicken with ½ a slice of bacon. Thread bacon-wrapped chicken on skewers, alternating with pineapple cubes.

3.     Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until bacon has browned and crisped and chicken has cooked through, 3-4 minutes per side. In the last minute of cooking, brush each skewer with teriyaki sauce all over. Remove to a platter, let rest for 5 minutes, then serve immediately with remaining teriyaki sauce.




Dinner: Hawaiian Bbq Salmon Burgers with Coconut Caramelized Pineapple


  • 1/2 cup barbecue sauce
  • 2 tablespoons pineapple juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro chopped
  • pinch of cayenne
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound fresh raw salmon (skin removed)
  • 1/3 cup Panko breadcrumbs
  • 2 tablespoons freshly grated parmesan cheese
  • 1 tablespoon coconut oil
  • 4 slices swiss cheese
  • pickeled jalopenos optional
  • 4 king hawaiian hamburger buns or whole wheat buns toasted
  • 1 avocado sliced or mashed (optional)
  • lettuce


Coconut Caramelized Pineapple

  • 2 tablespoon coconut oil
  • 4 large pineapple rings preferably from a fresh pineapple
  • 2 tablespoon toasted coconut optional



  • In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine. Set aside for later.
  • Add salmon to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the salmon very finely with a sharp knife.
  • Remove and add salmon to a bowl with the panko bread crumbs, parmesan and 2 tablespoons of the hawaiian BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined. Form into 4 equally sized burgers. Heat a skillet (or grill) over medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side. During the last minute of cooking add the swiss cheese and the jalapeños, if using.
  • In a separate skillet heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan. Cook for about 3-4 mins, flip and cook another 3-4 minutes.
  • To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple. Drizzle each burger with the remaining Hawaiian BBQ sauce.


Snack: Healthy 4th of July Yogurt Bites



  • Vanilla Greek yogurt
  • Strawberries
  • Blueberries


1.     Dice the strawberries and halve the blueberries

2.     Place them in a silicone mold (or ice tray) and cover with yogurt

3.     Leave them in the freezer for about 2 hours. Then they’re ready to eat!