Healthy and Delicious Labor Day Recipes

Can you believe Labor Day’s almost here? The long weekend is our last chance to get together with loved ones and bid summer a fond farewell. So let’s do it in style! Here are a few of our favorite healthy and delicious recipes to help you kick back and enjoy the long weekend.

Honey-Glazed Chicken, Peach, and Sweet Potato Skewers

chicken kabobIngredients

  • 1 medium sweet potato, peeled, sliced into 1/3-inch rounds
  • ½ cup sherry vinegar
  • ½ cup plus 1 tablespoon honey
  • 2 tablespoons olive oil
  • freshly ground black pepper & salt
  • 1 pound boneless, skinless chicken breast, cut into 16 pieces
  • 2 peaches, pitted, halved, and each half quartered
  • ½ small red onion, cut into 1.5-inch chunks
  • ½ cup pecans, coarsely chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon pumpkin pie spice


  1. Heat grill to medium. If using wooden skewers, soak eight of them in water.
  2. Quarter the sweet potato slices into 16 chunks. Place sweet potatoes in a covered bowl with a couple of tablespoons of water and microwave 3-5 minutes, until slightly soft (not completely fork-tender).
  3. Put the vinegar, ½ cup honey, and 1 tablespoon olive oil in a small pan over medium heat. Simmer until thickened and reduced to ½ cup, about 10 minutes, and salt & pepper to taste.
  4. Thread the pieces of red onion, chicken, sweet potato, and peach onto the skewers.
  5. Reserve half the glaze. Brush the skewers with the remaining half of the glaze.
  6. Grill 5 minutes on each side.
  7. Toss the pecans in a small bowl with the remaining honey, oil, cumin, pumpkin pie spice, 1/4 teaspoon salt, and a pinch of pepper.
  8. Place piece of foil on the grill and scatter the nuts on the foil, cooking 3 to 5 minutes.

Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with pecans.

Summer Baked Beans

baked beansIngredients

  • 4 ½ cups no-salt-added canned beans
  • 1/4 cup blackstrap molasses
  • 3 tablespoons vegan Worcestershire sauce
  • 2 tablespoons German mustard
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 4 medium tomatoes, finely chopped
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, finely chopped


Preheat oven to 350°F. In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar. Add tomatoes, onion, bell pepper, garlic and beans and toss to coat. Spoon into a 2-quart baking dish. Bake until bubbling and vegetables are very tender, about 1 1/4 hours.

Rainbow Salad

Rainbow saladIngredients

  • 2 cups rainbow slaw (red cabbage, hearts of cauliflower, carrots, and broccoli)
  • 2 cups romaine, chopped
  • ½ medium red bell pepper, diced
  • 1 avocado, sliced
  • 2 teaspoon sesame seeds
  • salt & pepper to taste


Combine the slaw, romaine and red bell together in a large bowl. Toss to mix. Add sliced avocado, sesame seeds, salt and pepper. Serve with your favorite healthy salad dressing.

Herb Potato Salad


  • 1 ½ pounds new potatoes (about 15), halved if large
  • ½ cup chopped fresh herbs (such as flat-leaf parsley, tarragon, and chives)
  • 2 scallions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon red wine vinegar
  • kosher salt and black pepper


  1. Fill a large saucepan with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the potatoes in the basket, cover, and steam until tender, 12 to 14 minutes; drain.
  2. Meanwhile, in a medium bowl, mix together the herbs, scallions, oil, mustard, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cooked potatoes and toss to combine.

Watermelon Salad


  • 8 cups cubed watermelon
  • 2/3 cup thinly sliced red onion
  • ½ cup finely chopped mint
  • 3 tablespoons lime juice
  • 1 ½ tablespoons olive oil
  • handful or two of arugula
  • 1 1/3 cup crumbled feta
  • mint leaves for garnish


In a large bowl, combine the watermelon, onion, and mint. Add the lime juice and olive oil and toss well to coat. Scatter the arugula on a large platter. Mound the salad on top of the bed of arugula. Sprinkle the feta on top and garnish with mint leaves.

Pomegranate Lemonade


  • 1 cup pomegranate juice (such as POM Wonderful)
  • 2 ½ cups water
  • crushed ice
  • ¼ cup fresh lemon juice
  • 3 tablespoons sugar


Combine sugar and lemon juice. Stir well to dissolve. Pour lemon mixture and pomegranate juice into a pitcher, and stir well. Add 2 ½ cups water. Pour into 4 (8-ounce) glasses. Add crushed ice as needed to each glass.

Fresh Fruit and Yogurt Ice Pops

yogurt popIngredients

  • 2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
  • 2 cups plain or vanilla yogurt
  • 1/4 cup white sugar


Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired. Fill popsicle molds with fruit mixture and freeze for a few hours.

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