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SIDE DISHES FOR YOUR SUMMER BBQ


BBQ season is upon us so we’re paying homage to the upcoming July 4th with not 1 but TWO flawless recipes- the perfect side dish pairings for your summer BBQ’s. First up (cold) sweet potato salad followed by honey garlic shrimp + pineapple. Click the video now to join Coach Amie for delicious summer fun!

SWEET POTATO SALAD

YOU’LL NEED THESE THINGS:

  • 2 Medium sweet potatoes, diced 

  • 1 C. Frozen edamame, shelled and thawed

  • ½ C. Plain greek yogurt

  • 2 T. Olive oil (divided)

  • 1 T. Dijon mustard (Highly recommend the Trader Joe’s brand!)

  • 1 T. Lemon juice

  • 1 tsp. Garlic powder

  • Salt and pepper, to taste

  • 1 Bell pepper, chopped

  • ¼ C. Red onion, diced

FOLLOW THESE STEPS:

  • Preheat oven to 400 degrees. Toss sweet potatoes in olive oil and salt and pepper

  • Cook for 20-25 minutes or until for tender. Remove from oven and allow to cool

  • In a small bowl, whisk together yogurt, remaining olive oil, mustard, lemon juice, garlic powder, salt and pepper

  • In a large bowl, combine cooled sweet potatoes, edamame, bell pepper and onion. Pour yogurt mixture over top and stir well to combine. Chill until ready to serve


HONEY GARLIC SHRIMP + PINEAPPLE

YOU’LL NEED THESE THINGS:

  • 1 lb. Shrimp

  • 2 T. Butter

  • ⅓ C. Honey (recommend hot honey if you like spice!)

  • 4 Cloves garlic, chopped

  • Salt and pepper, to taste

  • 1-2 C. Fresh pineapple chunks

  • Skewers

**If using wooden skewers, soak in water for 20 minutes prior to use to prevent burning

FOLLOW THESE STEPS:

  • In a small saucepan, combine butter, honey and garlic. Simmer for 3-4 minutes and remove from heat.

  • Season shrimp with salt and pepper.

  • Begin alternating shrimp and pineapple on skewers

  • Brush both sides of each skewer with honey garlic sauce. Grill for 3-4 minutes per sides

  • Option to brush with remaining sauce

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Picture of Amie Koger
Amie Koger

NASM-CPT, GGS-1, PN1, PN2
Nutrition + Performance Coach

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