Skip to content

healthy-recipes-labor-daySummer always seems to fly by, and just as we are getting used to longer days and laid-back lifestyles, it’s suddenly back to school. Labor Day is often seen as the official close of summer, when pools shut down and lifeguards leave their posts on the beach. Rather than mourn the end of a season, instead, choose to celebrate outdoors with friends and family.

Whether you’re at home, a park, or the pool or beach, we’ve found some tasty ways to enjoy this holiday. Read on for lots of delicious, and healthy Labor Day recipes, and get cooking!

Healthy Recipes for Labor Day

Deviled Eggs with Fresh Herbs (Eating Well)

  • 12 hard-boiled eggs, peeled
  • ½ cup whole-milk plain Greek yogurt
  • 2 teaspoons yellow mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • 2 tablespoons chopped fresh herbs, such as parsley, chives and tarragon, plus chopped chives for garnish
  • Paprika for garnish

Cut the top third off eggs and pop out the yolks. Discard 2 yolks and the top third of the whites or reserve for another use. Place the remaining 10 yolks in a bowl. Stand the egg whites upright in an egg carton.

Mash the yolks. Add yogurt, mustard, salt and pepper; mash until smooth. Add herbs and stir to combine. Transfer the yolk mixture to a piping bag fitted with a large tip or a sealable plastic bag and cut off the corner. Pipe the yolk mixture into the egg whites. Garnish with chives and paprika.

To make ahead: Refrigerate the deviled eggs for up to 1 day. (Prepare hard-boiled eggs up to 2 days in advance and refrigerate.)

Parmesan Tomato Chips (

  • Cooking spray
  • 15 assorted tomatoes, sliced 1/3″ thick
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. Italian seasoning
  • 1/2 c. freshly grated Parmesan

Preheat oven to 275º and grease a cooling rack with cooking spray, then place on top of a large baking sheet.

On a large, paper towel-lined plate, arrange tomatoes and cover with another paper towel, then press out juices. Place tomatoes on cooling rack and lightly drizzle with olive oil, then season generously with salt, pepper and Italian seasoning.

Bake, checking every 30 minutes, until tomatoes are completely dried out and beginning to crisp up, about 3 hours.

Remove from oven and heat broiler. Sprinkle tomatoes with Parmesan, then broil on low until cheese is melty, 1 to 2 minutes.

Let cool, then remove from cooling rack. Garnish with additional salt, pepper and Italian seasoning, if desired.

Quinoa and Corn Salad with Honey-Lime Dressing (Jessica in the Kitchen)

  • 3 cups cooked quinoa
  • 4 tablespoons honey
  • Juice of 2 limes
  • 3/4 cup corn
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons coconut oil
  • 1/4 cup crumbled feta cheese

Cook quinoa. Stir honey and juice of limes with a whisk in a ramekin. Set aside.

While quinoa has 5 minutes left in cooking, heat coconut oil (or oil on hand) in a pan over medium high heat. When oil is hot, add tomato halves and corn with salt and ground pepper. Stir to combine and quickly heat for about 5 minutes through until softer and heated through.

When quinoa has finished cooking, stir in the honey lime mixture into the quinoa and using a wooden spoon, turn over a few times to combine. Add the corn and cherry tomatoes and stir again to combine.

On a serving plate, add quinoa salad and top with feta cheese. Serve with lime wedges to squeeze over, and garnish with chopped herbs. (optional)

Greek Pasta Salad (Pickled Plum)

  • 1-pound gemelli pasta or other short pasta
  • 1 English cucumber
  • 20-25 cherry tomatoes, halved
  • 4 ounces feta cheese, crumbled
  • 1 cup pitted kalamata olives
  • 1 shallot, finely chopped
  • 2 cups baby kale, chopped
  • Hot sauce (optional)


  • 1/3 cup Nakano roasted garlic rice vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons hot sauce
  • Salt and pepper to taste

Bring a salted pot of water to a boil. Add pasta, stir and cook according to directions on the package. Rinse under cold water, drain and set aside.

Put all the ingredients for the vinaigrette in a sealable container and shake well until cloudy. Set aside.

Peel cucumber and slice in half lengthwise. Scoop the seeds out using a small spoon and chop cucumber in small bite size pieces. Add all the ingredients to a large bowl and toss well.

Season with salt and pepper if needed and serve with hot sauce.

Unbelievable Chicken (All Recipes)

  • 1/4 cup cider vinegar
  • 3 tablespoons prepared coarse-ground mustard
  • 3 cloves garlic, peeled and minced
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 1/2 cup brown sugar
  • 1-1/2 teaspoons salt
  • Ground black pepper to taste
  • 6 tablespoons olive oil
  • 6 skinless, boneless chicken breast halves

In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.

Preheat an outdoor grill for high heat.

Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Barbecue Ribs with Spiced Rum Pineapple Sauce (Downshiftology)

1 rack of baby back pork ribs

Barbecue Sauce

  • 1 cup organic ketchup
  • ¾ cup organic maple syrup
  • ¼ cup organic blackstrap molasses
  • 1 cup crushed pineapple with juice
  • 2 tbsp spiced rum
  • 1 tbs organic Dijon mustard
  • 2 cloves garlic
  • 1 tbs Worchestire sauce
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp ginger
  • ¼ tsp cayenne

In a medium-sized pot over medium heat, stir together the ketchup, maple syrup and molasses. Keep at a low simmer for 2-3 minutes.

While pot is simmering, add the remaining ingredients into a high-powered blender and blend until smooth. Add the blender ingredients to the simmering pot and stir for 3-4 minutes more. Then turn off the heat.

To prepare the ribs, line a large baking sheet with aluminum foil (enough to wrap the ribs). Take ¾ cup of the sauce and mix with an equal amount of water. Pour this evenly around the ribs, then lightly wrap the foil around them.

Place the ribs in a 275-degree oven for 3 hours. This process steams the meat, making it tender while infusing it with flavor.

After the ribs have finished cooking, remove from the oven. Using tongs, place on a large platter to carry to your grill.

Heat the grill to medium-high heat. Use the remaining sauce to generously brush both sides of the ribs.

Place the ribs on the grill and cook for 3-4 minutes each side. Serve immediately.

Banana Split Kebabs (

  • 2 bananas, cut into 1″ pieces
  • 24 1″ pieces pineapple
  • 12 large strawberries, rinsed, dried, and halved
  • 2 c. chocolate chips
  • 1/2 c. peanuts, chopped

Thread two pieces each banana, pineapple, and strawberry onto skewer. Repeat process to assemble 23 more skewers. Place all on parchment-lined baking sheet.

In a microwave-safe bowl, melt chocolate in the microwave in 30-second intervals, stirring in between, until completely smooth.

Drizzle chocolate over fruit kebabs and top with chopped peanuts. Freeze until ready to serve.