Must-Try Labor Day Eats

It’s nearly Labor Day! Time to put away the white clothes and celebrate with some time off and yummy food.

Actually, fun fact, we’re all familiar with the arbitrary dress code that says “no white after Labor Day.” But did you know it’s said to have originated when upper-class citizens would return from summer vacations and stow away their lightweight, white summer clothes?

Thankfully the holiday has been able to do away with the outdated dress code but maintain the tradition of taking some much needed time off. And there’s no better way to celebrate than enjoying some delicious, yet simple, recipes.

And I have three you won’t want to miss this Labor Day weekend.

Three must-try Labor Day recipes

Vegan Taco Cups 

You don’t have to be vegan to fall in love with these taco cups because they have a ton of flavor. These little taco cups are perfect for a fun appetizer or even a snack. And they are so easy to make + you can get creative and add your favorite toppings to make them your own.

Vegan Taco Cups

Makes 12 

Ingredients:

6 large  tortilla shells (I used gluten-free)

1 can black beans, drained

2 tbsp favorite salsa

½ cup guacamole 

¼ cup sour cream (I used dairy-free)

¼ cup pico de gallo 

Cilantro, for serving

Red onion, diced, for serving 

Directions: 

1. Preheat the oven 350 degrees and lightly grease a muffin tin. 

2. Add the drained black beans to a bowl and mash. Then add the salsa and mix well.

3. Prepare the tortillas by cutting off the edges so that you have a large square and then cut those into 4 smaller squares.

4. Tuck a tortilla square into each muffin tin. Add a spoonful of the bean mixture into each tortilla and then top with another tortilla square so that it gently flattens the beans. Bake for 10 minutes.

5. Top with guacamole, sour cream, pico, red onions, cilantro, and or any other toppings and enjoy! 

Cookie Dough Dip 

Who doesn’t love cookie dough?! This cookie dough dip is perfect for an appetizer, snack, or dessert. And it’s a healthier version packed with fiber and protein. The secret ingredient is chickpeas--but don’t worry it won’t taste like beans! We love dipping gluten-free graham crackers, pretzels, strawberries, apple slices, or we just eat it with a spoon! 

Cookie Dough Dip

Ingredients:

1 15 oz can chickpeas, drained

⅓ cup pure maple syrup

½ cup peanut butter, (no added sugars or oils)

¼ cup oat flour (just mix ¼ cup oats in a food processor and blend until smooth)

⅓ cup chocolate chips

Directions:

1. In a food processor add the chickpeas, maple syrup, and peanut and process until smooth.

2. Add the oat flour and blend until well combined.

3. Add dough to a bowl and stir in the chocolate chips. 

Avocado Chickpea Salad 

This is one of our favorite meals and it’s so easy to whip up. It’s perfect for a meal or even an appetizer. It’s full of flavor + the simplest + easiest thing to make. You can eat it with crackers or top it on your favorite toast!

Avocado Chickpea Salad

Ingredients:

1 15 oz can chickpeas

I avocado

1 lime, juiced

1 green onion, chopped

2 celery sticks, chopped

¼ cup cilantro, chopped

¼ tsp garlic powder

½ tsp dill

1 box of your favorite crackers (we love Simple Mills)

Directions:

1. Add avocado to a bowl and mash until smooth. 

2. Then add the rest of the ingredients and mix together until well combined.