Tips for a Healthier BBQ (+ my Chocolate Fruit Tart recipe!)

With summer in full swing, I thought it would be a great opportunity to provide some tips for all of those summer parties that seem to happen. It can be easy to get off track during the summer or not feel your best with all of the different food/ drink options around, but here are some healthier swaps for your BBQ favorites.

  1. Cheeseburger/ Hot dog
    • Skipping the bun and have a grass fed burger on a lettuce wrap is a great option. I’m not a huge fan of convetional hot dogs, but Applegate makes some delicious grass fed hot dogs or you could make Italian sausage instead.
  2. Potato Salad/ Cole Slaw
    • The biggest issues I have with these options is the mayo that is used in the dressing. Conventional mayo uses hydrogenated oils (canola, soy, etc.) as the base turning what could be a healthy fat into a harmful fat. Use Sir Kensignton’s avocado mayo or Primal Kitchen mayo instead or make your own! And, to up the nutrition factor, make a cauliflower potato salad instead!
  3. Alcohol
    • I’m all for a fun, festive drink at a party but each glass of sangria or punch is loaded with sugar (in addition to the alcohol) which won’t make you feel your best the next day. Have one glass of a fun beverage, and then switch to a drink made with club soda, lime and a hard alcohol (like vodka). Bonus points for drinking a glass of water between each drink!
  4. Dessert
    • Watermelon is a summer staple in our house and it’s so refreshing at a BBQ! But if you want something a little more festive, make this delicious chocolate tart! The sweetness from the fruit and maple syrup is plenty to make it taste great without leaving you on a sugar crash two hours later.


Paleo Chocolate Fruit Tart

An easy festive summer dessert to use up those organic berries! 

Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 8


  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 cups almond flour
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1/4 tsp salt
  • 1/2 cup canned coconut milk (full fat)
  • 6 oz bittersweet chocolate (finely chopped, I used 56%)
  • 1/4 cup raspberry preserves (100% fruit)
  • Assorted berries (I used a mix of blueberries, blackberries, raspberries and strawberries)


1. First make the crust. Preheat the oven to 350 degrees. Pulse together shredded coconut, almond flour and salt in a food processor. Melt together maple syrup and coconut oil and add to dough mixture. Pulse again until crumbs form.

2. Transfer dough to a prepared 9 inch glass baking pie baking dish. Evenly press dough into dish and up along the sides.

3. Bake in oven about 12-16 minutes or until golden and firm. Then let cool for about 1 hour.

4. Place chopped chocolate in a bowl. Heat up coconut milk in a small saucepan and once boiling pour coconut milk over chocolate. Let stand 1 minute and then stir together until smooth. Then add in raspberry preserves.

5. Pour warm chocolate mixture into tart shell. Allow to cool (about 20 minutes) then arrange berries on top. Put in fridge for at least 1 hour before serving


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