Healthy Labor Day Recipes (Paleo & Gluten-Free)

Savor the last long weekend of the Summer with these gluten free and paleo healthy labor day recipes to make at home or bring with you on-the-go!

Healthy Labor Day Recipes

Healthy Labor Day Recipes

Labor Day Weekend is bittersweet! It’s the last long weekend of the Summer where everyone gets a chance to soak in the last of the sun with final beach days, BBQ’s, and the chance to make all of those summer recipes you’ve been pinning and saving. I’ve rounded up some favorite appetizers, side dishes, main dishes, and treats to satisfy every person at your home this weekend with these healthy labor day recipes!

Labor Day Appetizers

These late summer appetizers are perfect to make at home or to share!

Labor Day Pasta Salads and Sides

Sometimes the salads are the BEST part of a BBQ

Labor Day Cocktails

Make them as cocktails or mocktails!

Labor Day BBQ Ideas

Get that grill lit up, because we need to fire up the end of summer!

Labor Day Desserts

A sweet finish to the end of summer!

Protein Fudgsicles

These super simple chocolate Fudgesicles are so rich and creamy, but made without any dairy at all! Made simply with only a handful of ingredients these naturally sweetened popsicles will be loved by both kids and adults alike.

Dairy-Free Chocolate Fudgesicles

These simple but delicious Fudgesicles are made with coconut milk and chocolate and require no special machine to make them other than a blender and a popsicle mold. They’re creamy and delicious. But best of all there is a hidden nutritional component to it! You can optionally add either a protein powder of choice or collage protein to your fudgesicle to give it super powers!

Ingredients needed for Healthy Fudgesicles

  • Coconut milk
  • Dark chocolate chips (dairy-free, if you need it)
  • Protein powder of choice or Collagen Peptides
  • Vanilla Extract
  • Maple syrup

How to Easily Get Popsicles Out of the Mold

There are a few tricks you can use to get popsicles out of the molds but the easier one I’ve tried so far is to stick the popsicle mold in a big bowl of hot water. Place the entire mold inside of the water, making sure though not to get any of the water inside of the popsicles. Leave it in there for about 30 seconds and remove. Then all of the popsicles should easily pop out! If you have individual molds than you can stick each popsicle in a tall glass of hot water.

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Protein Fudgsicles

Total Time 0:00 Yields 6



  • 1. Heat coconut milk and chocolate and mix well to combine
  • 2. Transfer chocolate coconut milk mixture to the blender
  • 3. Add in protein powder, vanilla, and maple- blend until smooth
  • 4. Taste and adjust sweetener as desired
  • 5. Pour into popsicle molds and let freeze over night
  • Recipe Notes

  • Servings: 6
  • Amount per serving: 1
  • 181 calories
  • 12g fat
  • 8g carbs
  • 9g protein
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Spiralized Chipotle Slaw

    This Chipotle Slaw is smoky and spicy and made special with spiralized veggies! It’s gluten-free and paleo and the perfect slaw to bring along to a potluck or to serve at your next BBQ.

    Chipotle slaw in a bowlSpiralized Chipotle Slaw Recipe

    This spicy Chipotle Slaw is so unique thanks to the addition of spiralized veggies! While this slaw still uses cabbage we added in some nutrient dense veggies to make this slaw special. Along with the smoky and spicy chipotle mayo dressing, this slaw is a great dish to bring along to a potluck or serve at your next BBQ.

    What are spiralized veggies?

    Spiralized veggies are veggies that are cut with a Spiralizer! It’s basically just a device that makes noodle like strings from veggies. It’s perfect for making noodles out of just about anything. We love using it to make zucchini noodles for dishes like this and this.

    chipotle mayo being mixed upIngredients Needed for Slaw

    • Carrots
    • Cabbage
    • Zucchini
    • Yellow Squash
    • Mayo, store bought or homemade
    • Canned chipotle in adobo
    • Apple cider vinegar
    • Garlic powder
    • Cumin
    • Salt and Pepper
    • Bacon

    Spiralized veggiesWays to use this Chipotle Coleslaw

    While we are partial to eating it straight from the bowl, there are plenty of ways to use this slaw:

    Chipotle mayo being poured on vegetables

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    Chipotle Slaw
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    1. 2 cups spiralized or shredded carrots
    2. 1 cup shredded cabbage
    3. 2 cups spiralized zucchini
    4. 2 cups spiralized yellow squash
    5. 5 strips nitrate-free bacon, cooked crispy
    6. 1/3 cup + 2 tbsp homemade mayo or your favorite store-bought mayo*
    7. 2 tbsp sriracha, more as desired
    8. Pinch of cayenne pepper + 1 tsp chipotle spice
    9. Optional: 2 cups shredded chicken
    1. Using your sprializer, vegetable peeler, or mandolin shred or spiralize your vegetables
    2. Place all veggies into a large mixing bowl
    3. In a small bowl, whisk together mayo, sriracha, and spice
    4. Pour mayo into the vegetable bowl and mix to combine**
    5. Add in crispy bacon and store in the refrigerator covered until serving
    1. *Adjust spices/mayo amount as needed here depending on level of creaminess desired.
    Lexi's Clean Kitchen

    Double Chocolate Zucchini Bread

    This Gluten Free Chocolate Zucchini Bread is the perfect way to use up all the zucchini that summer brings, while also sneaking in some veggies in a healthy treat. This zucchini bread is so moist and decadent while still being nutrient-dense, Paleo-friendly and dairy-free!

    Close up shot of gluten free chocolate zucchini breadGluten Free Chocolate Zucchini Bread

    This Zucchini Bread is a delicious treat that nobody will even think there is zucchini added to it! This bread is decadent while still being healthy and will be sure to become a staple every summer in your house. This healthy Gluten Free Chocolate Zucchini bread is made with almond flour and so dang delicious! It’s easily made in 1-bowl and is paleo friendly and dairy-free. The zucchini adds just the right amount of moisture to the bread and we of course love the added nutrition!

    Profile shot of gluten free zucchini breadHere is what you need to make it:

    • Almond Flour
    • Coconut Flour
    • Cocoa Powder
    • Coconut Sugar
    • Espresso Powder
    • Baking Powder
    • Sea Salt
    • Chocolate Chips
    • Zucchini
    • Eggs
    • Avocado Oil
    • Unsweetened Apple Sauce
    • Maple Syrup
    • Vanilla Extract

    Gluten free chocolate zucchini bread slices

    Can you leave out the Espresso Powder?

    Yes! Espresso powder just enhances the chocolate flavor. It’s a minimal amount, but if you want to avoid any caffeine feel free to omit this ingredient.

    Why Apple Sauce?

    You won’t taste it at all! Apple sauce is a great ingredient to use to add moisture to a bread without needed to add lots of oil. While there is still oil in here, I like to use apple sauce in combination with it to get the right texture.

    How to Store this Paleo Chocolate Zucchini Bread

    Store this bread in the refrigerator or freezer after it has been cooled. In the refrigerator it will last a couple of days. You can leave it at room temperature for a few hours to take the chill off if desired. It will last up to 1 month in the freezer. Let it sit at room temperature uncovered to defrost. 

    paleo chocolate zucchini bread

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    Double Chocolate Zucchini Bread

    Prep Time 00:15 Cook Time 00:50 Total Time 01:05 Serves 8-10



    1. Preheat oven to 350°F and grease and line a 9" x 5" (1.5 quart) loaf pan with parchment paper. 
    2. In a large bowl whisk together eggs, oil, apple sauce, maple syrup, coconut sugar and vanilla extract until well combined.
    3. To the bowl add almond flour, coconut flour, cocoa powder, espresso, baking powder, and sea salt and mix very well until fully combined.
    4. Fold in the zucchini and chocolate chips.
    5. Place in the loaf pan and smooth down the top.
    6. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the middle of the oven is clean with just a few moist crumbs.

    Recipe Notes

    This recipe was originally published in 2016, and republished in 2019 with new photos.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Avocado and Corn Salsa

    This Corn Avocado Salsa recipe is a quick and delicious side to serve up with just about anything! This cool summer side dish is easy to make and is gluten and dairy free!

    Corn and avocado salsa recipe in a bowlAvocado and Corn Salsa Recipe

    This is the perfect summery side dish to serve when the weather is HOT. This Avocado and Corn Salsa comes together quickly. It is the perfect easy side dish to throw together and flies off the table! This dish is served great with nearly anything, but we especially like it for other quick cooking summer dishes like this Blackened Fish, quick Chicken Tacos or this Garlic and Lime Grilled Steak.

    Corn Salsa Ingredients

    • Fresh Corn on the Cob
    • Red Onion
    • Cherry Tomatoes
    • Avocado
    • Olive Oil
    • Lime
    • Cilantro
    • Salt and Pepper

    Corn salsa with avocado plated with fishMethods to Cook the Corn

    The only piece of this salsa that needs to be cooked is the corn! There are a few different methods you can use to cook it. You can quickly boil it, as we suggest in the recipe. Or you could grill it! Additionally you can also cook corn in the Instant Pot using these directions here.

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    If you like this side dish, check out these others:

    Corn Avocado Salsa
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    1. 2 local organic corn on the cob
    2. 1/2 red onion, finely diced
    3. 1/2 cup fresh grape tomatoes, cut in half
    4. 1 avocado, cubed
    5. 1/2 tsp ground garlic (from garlic mill, or garlic powder), more to taste
    6. 1/2 tbsp extra-virgin olive oil
    7. Juice from one lime
    8. Dash of Himalayan sea salt, more to taste
    9. Optional: 1 tbsp fresh cilantro, chopped
    1. 1. Grill or boil corn
    2. 2. Cut corn kernels off and place into bowl
    3. 3. Add tomato, onion, and avocado and mix together
    4. 4. Add cilantro, ground garlic, lime juice, oil, and salt, mix together to combine
    Lexi's Clean Kitchen

    Chocolate Chip Zucchini Muffins

    These Chocolate Chip Paleo Zucchini Muffins are fluffy, moist, and packed with good-for-you ingredients. Made with a combination of almond flour and coconut flour, this gluten-free muffin recipe is made with unrefined sweeteners, zucchini, dark chocolate and is the perfect grab-and-go breakfast!

    Gluten free zucchini muffins with chocolate chips broken openChocolate Chip Paleo Zucchini Muffins

    This Paleo Zucchini Muffin recipe is an OG Lexi’s Clean Kitchen and still a goodie all these years later! This recipe was originally published in celebration of LCK turning 1 back in 2014. We’re republishing today because this recipe has stood the test of time and is worth the photo facelift it got to reshare today!

    These gluten free muffins made with a blend of almond flour and coconut flour have the perfect texture! They are the best way to use up zucchini and your picky eaters will never know there are some veggies inside the muffin! Grab one when you are running out the door, or for a guilt-free mid-day snack. They freeze well, too!

    Chocolate paleo zucchini muffins in a tinIngredients for these Gluten Free Zucchini Muffins:

    • Almond Flour
    • Coconut Flour
    • Eggs
    • Honey
    • Vanilla
    • Unsweetened Apple Sauce
    • Baking PowderZ
    • Zucchini
    • Chocolate Chips

    bowl of batter of almond flour zucchini muffinsIs Almond Flour Healthy?

    I love using almond flour as the base for my muffin recipes because they make the best gluten-free muffins without needing to add a lot of other fussy ingredients. Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that makes you feel fuller, longer.

    How to Measure Almond Flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

    Gluten free zucchini chocolate chip muffinsLooking for other recipes to use up zucchini? Check out these others:

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    Chocolate Chip Zucchini Muffins
    Yields 12
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    1. 2 cups almond flour
    2. 1 tablespoons coconut flour
    3. 3 tablespoons tapioca starch
    4. 1/8 teaspoon Himalyan sea salt
    5. ¼ teaspoon baking powder
    6. 3 eggs
    7. 4 tablespoons raw honey
    8. 1 teaspoon organic vanilla extract
    9. 1/2 cup unsweetened applesauce
    10. 1 cup grated zucchini
    11. 1/3 cup dark chocolate chips
    1. Preheat oven to 350
    2. Place 12 baking liners in muffin tin or simply directly on a baking sheet
    3. In a mixing bowl combine almond flour, coconut flour, tapioca starch, salt, and baking powder
    4. Add in eggs, honey, vanilla, and applesauce and mix well
    5. Fold in grated zucchini and dark chocolate
    6. Bake for 15 minutes or until a toothpick comes out clean
    Lexi's Clean Kitchen