Memorial Day Recipes

My favorite Chef Grace (who is also my oldest daughter) is back in the kitchen and just in time to test out a few fun dishes for Memorial Day this weekend. Let’s go summer!

Tequila Lime Grilled Chicken Marinade with Healthy Mexican Street Corn Salad

Tequila Lime Grilled Chicken Marinade (from

What You Need

  • 4 limes
  • 1 cup tequila
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 5 cloves garlic
  • 1 jalapeno sliced
  • 12 boneless, skinless chicken breasts
  • 2 cups grated Monterrey Jack

What You Do

  1. Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro. Blend the mixture until totally combined. Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.
  2. Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side.
  3. Melt the Monterey Jack over the top of the sliced chicken breasts.
  4. Slice the chicken and serve it on a plate topped with the sides.

Erin Lives Whole Healthy Mexican Street Corn Salad

What You Need

  • 4 cups corn, can be fresh or frozen (if frozen, thaw first)
  • 1 tablespoon avocado oil
  • 1/2 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 jalapeno, deseeded and diced small
  • 1/2 cup cilantro, chopped
  • 1/2 cup Greek yogurt
  • 1 large lime, juiced (about 3 tbsp)
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/3 cup crumbled cotija cheese + more for sprinkling on top

Rachl Mansfield’s Healthy Strawberry Shortcake (Paleo + Gluten Free and Dairy Free)

What You Need


  • 2 eggs
  • 3 tablespoons liquid coconut oil or avocado oil 
  • 3 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 1/4 cup almond flour
  • 1 teaspoon baking powder


  • 1 cup yogurt of choice (anything works! I used coconut for dairy-free and vanilla cow’s milk for a dairy one) or vegan whipped topping
  • 2 cups organic strawberries, washed and sliced

What You Do

  1. Preheat oven to 350 degrees and grease a round baking with oil.
  2. Whisk together eggs, oil, maple syrup, and vanilla until smooth.
  3. Mix in almond flour and baking powder until smooth and no lumps are in the mix.
  4. Add to baking dish and bake in oven for 15-18 minutes.
  5. Let the cake cool a bit then spread topping and sliced strawberries.
  6. Slice and enjoy!

If you like these recipes, here are a few more for your holiday weekend:

Have a wonderful holiday weekend!


My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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