An AIP Fourth of July

You know what made me really love the U.S.A.?  Moving to another country.  True story.  There's this quote I love by Samuel Johnson, "All travel has its advantages. If the passenger visits better countries, he may learn to improve his own. And if fortune carries him to worse, he may learn to enjoy it."  I love it, because it is true.  The West African countries I lived in are special in their own right, but much of what remains undeveloped in those places showed me what an enormous undertaking it was for the U.S. to become the place it is.  Growing into an exceptional land of opportunities and extraordinary freedoms is not mere happy accident for this country.  It took forward-thinking, creative, and uniquely brave people.  It took revolutionaries.  (You know how I adore revolutionaries.)

I hope you'll all enjoy this menu.  It is meant as a Fourth of July afternoon barbecue.  My daughter is away, so my husband and I will be getting up early to go hiking (and take in some of the distinct beauty of our country) and then coming home to grill and maybe catch some fireworks.  Enjoy & let me know if you liked any of these recipes.

Appetizer:
Spinach & Crab Guacamole w/ Cucumber "Chips"

I am going to make my all-time favorite Guac recipe and add chilled crab to it.  I seriously can not wait to eat it.

Main Course:
Grilled Chicken w/ Figgy Barbecue Sauce 

Sweet Potato Salad

Blueberry Strawberry Jicama Salsa

To make the BBQ sauce AIP, skip the tomato paste and replace the safflower oil.  I think it will still be incredible.  To make the Sweet Potato Salad AIP, skip the cumin and paprika, replacing with thyme, and skip the nuts.  (Ever since vacation in Canada, I am really inspired to cook with maple syrup, which is what caught my eye in this recipe.)  To make the salsa AIP, skip the jalapeno and obviously the tortilla chips.  I plan to serve the salsa like a side dish.

Dessert:

Red, White, & Blue Kabobs

This could not be more simple or cute.  And it is naturally AIP.

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