Summer Crowd Pleasers

The gorgeous warm weather always gets people in the mood to be more social. Family get-togethers and BBQs are some of my favorite summer pastimes—there is nothing better than being surrounded by friends and family and enjoying delicious food. I’ve taken a few classic summer crowd-pleasers and tweaked them into healthier versions, which are sure to find a permanent spot on your summer entertaining menu.

Mozzarella-Veggie Meatzza

For those who love pizza but are gluten-free, paleo, or low carb, this recipe is a perfect choice. High in protein and very filling, this meatzza has a wide variety of toppings for a flavourful main. Personalize it with your favorite ingredients.Summer Crowd Pleasers


35 minutes
Servings: 4


1 1/2 lb ground beef
1 egg
1 garlic clove, minced
1/2 tsp Himalayan pink salt
1/2 tsp ground black paper
1 tsp dried Italian herbs (e.g rosemary, oregano, basil, thyme, sage)
1/2 tsp crushed red pepper
1 cup tomato sauce or strained tomatoes
1/2 cup halved cherry tomatoes
1/2 cup grated cheese (cheddar or mozzarella)
1/2 red onion, sliced
5 asparagus spears, cut into 1 1/2 pieces
6 mushrooms, sliced
1 yellow bell pepper, sliced
2tbsp sliced black olives
1 tbsp chopped Italian parsley


1: Preheat oven to 350°F. In a large bowl, mix together ground beef, egg, garlic, salt, pepper, Italian herbs, and crushed red pepper until well combined. Spread out evenly on a cookie sheet in any shape you prefer. Bake for 10 to 15 minutes until the meat is no longer pink. Drain the grease.
2: Spread a layer of tomato sauce on the meat crust. Add cherry tomatoes, cheese, red onion, asparagus, mushrooms, bell pepper, and black olives. Return to the oven and broil for 4 to 6 minutes, until the veggies are soft and the cheese is bubbling.
3: Take out of the oven and let rest for minutes. Sprinkle with parsley, slice, and serve.

Low-Carb Sliders

Juicy beef sliders on grilled zucchini slices with fresh baby arugula, melted mozzarella cheese, mushrooms, and cherry tomatoes? Yes, please! These babies are low carb and quick and fun to make.Summer Crowd Pleasers


30 minutes
Servings: 10-12


1 1/2 lb ground beef
1 egg
2 tbsp chopped cilantro
1 garlic clove, minced
2 tbsp finely chopped sweet onion
1/2 tsp Himalayan pink salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne pepper (optional)
1 large zucchini, sliced
1 bunch arugula
1/2 cup grated cheese (cheddar or mozzaarella)
4 mushrooms, sliced
1/2 cup halved cherry tomatoes



1: Heat up the BBQ, a cast iron pan, or a grill pan.
2: In a large bowl, mix together beef, egg, cilantro, garlic, onion, salt, black pepper, cumin, coriander, and cayenne pepper. Shape into sliders.
3: Cook the sliders for 3 to 4 minutes each side or until the meat is no longer pink. Grill the zucchini pieces for 1 to 2 minutes each side.
4: Place small handfuls of arugula on the grilled zucchini, add the sliders and top with a teaspoon of grated cheese, a slice of mushroom and half of a cherry tomato. Secure everything with a toothpick. Serve immediately.

Spicy BBQ Shrimp Tacos

These soft taco shells stuffed with spicy, crunchy, fresh salsa and smoky grilled shrimp are addictive. Not only is this meal packed with vitamins, healthy facts, and fibre, it’s also quick to make, making them a perfect choice for any weekday family dinner.Summer Crowd Pleasers


30 minutes
Serving: 4


1/2 cup chopped red onion
1 cup julienned red cabbage
1 large tomato, chopped
1 avocado, cubed
1 yellow bell pepper, chopped
1/2 cup chopped cilantro, divided
1 tbsp extra virgin olive oil
1 lime, juiced, divided
1/2 tsp Himalayan pink salt, divided
1/2 tsp ground black pepper, divided
1/2 tsp crushed red pepper
1 lb large tiger shrimp, pilled, tails removed
1/2 tsp ground cumin
1/2 tsp smoked paprika
8 soft taco shells
Hot sauce to taste, optional


1: Heat up the BBQ, a cast iron pan, or a grill pan.
2: For the salsa, in a medium bowl mix together onion, red cabbage, tomato, avocado, bell pepper, cilantro (reserve a tablespoon of cilantro to garnish). Drizzle with olive oil and half of the lime juice. Season with ¼ tsp each of salt and black pepper, and crushed red pepper and stir. Set aside.
3: Toss with shrimp with cumin, paprika, ¼ teaspoon salt and pepper, and cook for a few minutes each side.
4: Grill the taco shells for 15 to 20 seconds each side. Spoon a generous amount of the salsa into each shell and arrange shrimp on top. Sprinkle with the remaining cilantro and drizzle with remaining lime juice or hot sauce..

Photos By VIOLET GHELETCA Follow (@naturallycut )


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