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Labor Day weekend has a special significance for us this year, as we’ll be celebrating our son’s first birthday. I can’t believe we’ve already spent a whole year with him! I feel extra fortunate that he arrived three weeks before his due date– not only is that three more weeks of my life that I get to share with him, but it’s also perfect timing for celebrating his birthday over a long weekend each year. Lucky us!
However you may be spending your long weekend, I hope you’ll enjoy one of the following recipes. They’re perfect for celebrating the last few days of summer!
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1. Healthy Klondike Bars (Dairy-free)
These cold and creamy bars make for a special treat on a warm summer day. In lieu of dairy, this naturally sweetened ice cream gets its creamy texture from cashews, and is then covered in a homemade chocolate shell.
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2. Creamy Thai “Peanut” Salad (Dairy-free)
Whichever veggies you choose to serve it over, this salad dressing will make you want to lick the bowl clean. As an added bonus, it’s completely nut-free to accommodate those with allergies.
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3. Easy Peach Crisp (Vegan)
This is one of my personal favorites. Warm peach filling topped with a crisp and buttery topping is hard to resist, and it’s a delicious way to use up any bruised peaches sitting on your counter.
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4. Chickpea & Avocado “Egg” Salad (Vegan)
This quick and easy dish has all the flavors of egg salad that I love, without actually using eggs! It makes the perfect sandwich filling or salad topper for a packed picnic lunch.
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5. Vanilla Chia Pudding (Vegan)
This pudding makes for a satisfying breakfast when you don’t want to turn on the oven or stove. You can even make it the night before for a convenient grab-and-go meal the next morning.
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6. Raspberry Chocolate Chip Muffins (Grain-free)
If you want to make something extra-special for breakfast, these grain-free muffins are sure to impress! I haven’t met a single person who doesn’t fall in love at first bite.
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7. Quinoa “Pasta” Salad (Vegan)
This is a meal I could eat all summer long! Packed with protein-rich quinoa, this cold pasta-like salad is light, yet filling. It just gets better as it marinates in the fridge, so feel free to make a big batch ahead of time and enjoy it all weekend long.
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8. Chocolate Peanut Butter Milkshake (Vegan)
We enjoy this dairy-free milkshake year-round, but it seems extra appropriate to enjoy it while the weather is still warm. I can’t believe how decadent this shake tastes!
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Wishing you all a tasty weekend!
Reader Feedback: What are you looking forward to this weekend? Making any delicious recipes?
MEGAN,
HAPPY FIRST BIRTHDAY TO YOUR SON.THANKS FOR THE EASY-TO-MAKE VEGAN RECIPE.I WILL TRY THEM OUT.
SESSI.
Oh my these are making me hungry! Its blackberry season here so we will def be making a blackberry crisp/crumble and that salad dressing looks good to make in bulk and keep for the week!
The peanut salad looks amazing. Pinned for later!
I’ve been trying to lower my sugar levels lately. The Quinoa salad looks amazing. Do you know if Quinoa is high in carbohydrates? I’ve heard that it is but I’ve also heard it’s high in protein. Looks really tasty!
I’ve been meaning to make the peanut dressing and here it is again! I finally bought some sunflower seed butter and was surprised by the taste. It was my first time buying and tasting it. I bought an all natural version with no added ingredients, just roasted sunflower seeds. It tasted quite bitter and unpleasant. It’s not expired, but it makes me wonder whether it’s supposed to taste that way. Maybe the raw version is tastier. Can you give me your input? Perhaps when used in a recipe it takes on other flavours (I hope).
Joanna, it shouldn’t be bitter. If anything it should be mellow and almost a touch sweet. Raw sunflower butter will be a grey color as well. Still tasty.
Hi there! I can’t wait to try the thai dressing! The Klondike bars are delish. I made them once before 🙂 These are some of my favorite salads to make, especially the Watermelon Mojito Salad! It’s a hit at every party and is super easy to make. Check out that and other recipes, here: http://rachelsnourishingkitchen.wordpress.com/recipes/salads/. I love your work, Megan! I shout out and link to your site in at least a half dozen posts, so thanks for providing so many yummy inspirations!
Warning: The raspberry chocolate chip muffin ingredients, when combined and baked as directed, turn into some a HIGHLY addictive substance that requires one to finish all muffins within a 24 hour period of time…if not sooner. Then more batches must be made…immediately. I have never had a better muffin, ever, including my gluten-filled prior life.
Happy first birthday to your son! That Klondike bar is looking mighty fine right now… too bad I have cashew allergies!
I’ve visited your blog before, but never explored it much until today. You have so many great recipes! I just pinned a few and I’m excited to try them out. Keep it up!