Labor Day Recipes

by Anna Victoria in Recipes + Nutrition

Summer may be coming to an end, but that doesn’t mean the yummy summer-inspired food has to! Here are a couple recipes to add to your rotation. Whether you are cooking for a crowd or just for one or two, these delicious and healthy recipes are perfect and versatile additions to the menu!


BBQ Stuffed Sweet Potatoes

This spin on a traditional stuffed baked potato is the perfect sweet and salty combo! It also requires minimal ingredients, and basically cooks itself! Serve with steamed or grilled veggies.

Serves 4


Sweet potatoes – small to medium, 4
Chicken breasts – 2 to 3
Low sugar BBQ sauce


Green Onions
Light sour cream
Shredded cheddar cheese
Grass fed butter


In the morning, place chicken breasts in the crock pot with ¼ C water or chicken broth. Cook on low for 6-8 hours. 

Remove chicken breasts from crock pot and shred using two forks. Dump any excess fluid from crock pot and place shredded chicken back into the crock pot. Add in BBQ sauce and mix. Keep crock pot set to “warm”. 

Preheat oven to 400 degrees F. Poke holes in sweet potatoes with fork or knife, coat lightly in olive oil. Place sweet potatoes on baking sheet and cook for 50-60 minutes, flipping once after 30 minutes. 

While sweet potatoes are baking, chop green onions and cube avocado, set aside. 

Remove sweet potatoes from oven. Cut sweet potato lengthwise and add shredded chicken on top of potato! Then, add toppings to your preference, and serve with veggies. Enjoy!

Avocado Caprese Salad

This recipe is a fresh and light snack or side that is perfect for those hot summer days. It is simple, easy to make, and absolutely delicious!

Serves 6


Soft mozzarella cheese
Balsamic Glaze
Salt and Pepper


Slice mozzarella, tomatoes, and avocado.

On a plate, place mozzarella slices first, and then top each slice with a tomato slice, followed by avocado slices. 

Add whole or chopped basil leaves (your preference) and drizzle with balsamic glaze. Enjoy! 

Prosciutto Wrapped Grilled Peaches

These mini pumpkin pies are no culinary feat, but they do make for beautiful presentation and healthy portion control! If you don’t have a round cookie cutter, a thin-rimmed cup or glass will do just fine!

Serves 6-8 (depending on size of pie)


2-3 Semi-soft peaches (not firm, but not too soft)
1 package Prosciutto


Soak toothpicks in water for about 10 minutes. Preheat the grill on medium-high. 

Slice peaches in half and remove stone. Cut the halved peaches into wedges that are about 1 inch thick. 

Wrap each peach slice in ½ slice of prosciutto and secure with a toothpick. 

Place on lightly oiled grill and turn frequently for about 6-9 minutes, or until peaches begin to caramelize. Serve and enjoy!

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