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memorialday-healthyeating

2 Next-Level Memorial Day Meals

While we may have recently gone where many a yoga-toned bod has gone before and tried our hand at all things chia seeds, kombucha, and then some, ahead of Memorial Day weekend, we thought it may be best to look into a few more legitimate (read: actually edible) healthy alternatives. Namely, a few fresh substitutes for our favorite fried, barbecued, and otherwise slathered-in-sauce dishes that are usually go-to (although a layer of hot sauce is way more becoming across the face than CHANEL's La Diva, right?). 

Searching for alternatives that were a little closer to french fries than kale chips (come on, we're not total masochists), we turned to the girls behind bonberi, a health and wellness site that showcases not only the green go-tos of everyone from Molly Guy to Hilary Rhoda and Julia Restoin-Roitfeld, but is also an incredibly well-curated guide to nutrition, fitness and quite literally everything in between. It was founded by writer Nicole Berrie and nutritionist Vanessa Packer, who also heads up the wellness program over at Modelfit, the new, impossibly cool fitness studio that's become a go-to for Karlie Kloss. Need we say more? 

Turns out that despite their intimidatingly toned and clearly well-disciplined selves, Packer and Berrie knew exactly what we were talking about. The result? Our very own Memorial Day meal plan (pot-luck appropos, bien sûr) consisting of a watermelon, feta and mint salad and baked garlic and rosemary parsnip fries. We don't think you're ready for this jelly.

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Instructions:

Preheat oven to 400 degrees F

 

Lightly grease two large baking pans with coconut oil, set aside.

Peel parsnips and and cut them length-wise, then quarter them into 1/2-inch thick "fries". (It's ok if they're not even, the skinner parts will crisp up in the oven.)

In a large bowl, add parsnip fries, coconut oil, garlic and rosemary. Season generously with sea salt and pepper. 

Once fries are evenly coated, place on baking pans. 

Roast for 25-30 minutes or until edges are brown and crispy. (Halfway through roasting, use a spatula, to turn the fries over so they cook evenly.)

Serve hot with bonberi special sauce* and enjoy!

 

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Instructions: 

Chop watermelon into thumb sized cubes. Slice feta into thin cubes. 

In a large salad bowl, add in watercress, chopped mint, watermelon cubes and feta. Pour in lemon juice and sprinkle with sea salt. Combine well and serve immediately. 

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Athena Calderone

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Molly Guy

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Hilary Rhoda

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