Grilling peaches makes them extra juicy and sweet, providing a perfect counterpoint to grilled chicken and earthy French lentils in this warm, main course salad. Dark green French lentils hold their shape while cooking, which makes them ideal for salads. Find them in the bulk section of the supermarket.

 Active time: 15 minutes | Total time: 1 hour, 15 minutes

Grilled Chicken, Lentil and Peach Salad

Ingredients

• 1/2 cup (95g) French green lentils (lentils du puy)
• 3 cups (720g) water 
• 3/4 tsp salt, divided
• 2 1/2 tbsp olive oil
• 2 tbsp shallots, finely chopped
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 3 garlic cloves, finely chopped
• 1/4 tsp black pepper
• 4 (6 oz./170g) boneless skinless chicken breasts
• 2 large (175g)  peaches, halved and pitted
• 1/2 cup (12g) loosely packed mint leaves, torn
• 1/2 cup (12g) loosely packed basil leaves, torn

Directions

In a small saucepan, combine the lentils with 3 cups (720g) water and 1/2 tsp salt. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, about 25 minutes. Drain. 

While the lentils are cooking, preheat a grill over medium heat (350°–450°F or 177°–232°C).

 In a medium bowl, combine the remaining 1/4 tsp salt, oil, shallots, vinegar, mustard, honey, garlic, and pepper.

Transfer 4 tbsp of the dressing to another bowl. Add the chicken and toss to coat. Let marinate for at least 30 minutes. Set the remaining dressing aside for serving.

 Place the chicken and peach halves (cut side down) on the grill. Cook the chicken for about 5 minutes per side, or until it reaches 165°F (74°C). Grill the peaches for about 5 minutes, until lightly charred and softened.

Transfer the chicken and peaches to a cutting board and let rest for 5 minutes. Slice the chicken and cut the peaches into bite-size pieces.

Divide the warm lentils among 4 plates. Arrange the chicken and peaches over the top, then sprinkle with mint and basil. Drizzle each salad with 1 1/2 tbsp of the remaining dressing and serve warm.

Serves: 4 | Serving Size: 1/4 of the lentils, 1 chicken breast, 1/2 peach, 1/4 cup herbs, 1 1/2 tablespoons dressing

Nutrition (per serving): Calories: 490; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 2g; Cholesterol: 145mg; Sodium: 617mg; Carbohydrate: 27g; Dietary Fiber: 8g; Sugar: 12g; Protein: 59g

Nutrition Bonus: Potassium: 640mg; Iron: 15%; Vitamin A: 13%; Calcium: 5%

Originally published July 2018; Updated May 2026

The post Grilled Chicken, Lentil and Peach Salad appeared first on MyFitnessPal Blog.

Memorial Day weekend signals the unofficial start of summer, and for many people, that means the first Memorial Day cookout of the season.

It’s the first backyard gathering of the season—the grill heating up, a table filling with sides, and people outside with plates in hand.

And whether you’re hosting the cookout or showing up as a guest, it can help to have a simple strategy for navigating the spread while still supporting your health goals.

Here’s how to approach a Memorial Day BBQ with balance in mind.

Start With Lean Protein for Healthy Grilling

At most BBQs, the protein is the centerpiece of the meal. Starting there can make everything else easier.

Protein supports satiety and helps keep meals satisfying, which can be especially helpful at gatherings where food is available for hours (1).

Some BBQ-friendly options include:

• Grilled chicken breast (or thighs for a more budget-friendly flavorful option)
• Turkey burgers (often an affordable choice when feeding a crowd)
• Shrimp skewers
• Salmon fillets
• Lean beef burgers

If you’re hosting, these proteins are easy to grill in batches. And if you’re attending, look for whichever protein option is available and build the rest of your plate around it.

“When you start a BBQ meal with a protein source, it naturally helps the meal feel more satisfying and balanced,” says Emily Sullivan, RD, MyFitnessPal dietitian. 

Simple marinades with olive oil, citrus, herbs, or garlic can add plenty of flavor without needing heavy sauces.

Put Vegetables on the Grill

The grill isn’t just for burgers and chicken.

Vegetables cook beautifully over open heat, developing caramelized edges and smoky flavor that makes them just as appealing as the main dish.

Good grilling options include:

• Zucchini and summer squash
• Bell peppers
• Mushrooms
• Asparagus
• Corn on the cob
• Tomatoes
• Onion wedges

Toss vegetables lightly with oil and seasoning before grilling, or place them on skewers for easy cooking.

“Vegetables contribute fiber, vitamins, and minerals that support overall health while adding color and variety to the table (2),” notes Sullivan. 

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Choose Memorial Day Side Dishes on Purpose

BBQ spreads usually include several side dishes, and that’s part of the fun. Many of these classic sides are also simple and affordable to prepare for a crowd, which is one reason they show up at so many cookouts.

For your plate, rather than sampling a little of everything, choose two sides intentionally: one hearty option and one lighter, produce choice.

Hearty sides might include:

• Potato salad
• Pasta salad
• Baked beans (a classic, budget-friendly BBQ staple)
• Chips and dip

Fresh sides might include:

• Cucumber or tomato salad
• Coleslaw
• Watermelon
• Mixed greens

“Pairing your favorite BBQ side with fiber-rich foods like vegetables, fruit, or beans can help make the meal more satisfying overall (3),” adds Sullivan. 

This approach keeps the meal enjoyable without feeling like you’re skipping the foods you came to enjoy.

Build a Balanced Plate

At a buffet-style BBQ, building your plate intentionally can make the biggest difference.

A simple guideline is to aim for a mix of:

• Protein
• Vegetables or fruit
• One or two sides you enjoy

Extras like sauces, buns, and dips absolutely count toward your overall nutrition, so if you’re tracking meals in MyFitnessPal, remember to log them along with the rest of your plate.

Most importantly, remember that one holiday meal doesn’t define your habits.

Healthy Grilling Tips for Memorial Day

Grilling is a Memorial Day tradition, but some people wonder whether grilled meat is healthy. The concern comes from compounds that can form when meat is cooked at very high temperatures.

Two of these compounds, heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), can develop when proteins react to high heat or when fat drips onto flames and creates smoke that sticks to the meat (4). 

In very high amounts, these compounds have been shown to cause cancer in animal studies, though typical exposure from grilling is much lower (4).

Fortunately, a few simple grilling habits can help reduce the formation of these compounds:

• Choose lean cuts of meat. Leaner options like chicken breast, fish, and turkey produce fewer fat drippings, which can reduce smoke and PAHs while cooking (5,6).
  
• Marinate meat before grilling. Marinades, especially those with acidic ingredients and herbs, can significantly reduce HCA formation (6,7,8).
  
• Flip meat frequently. Turning meat more often can help prevent burning and limit the formation of HCAs (9).
  
• Avoid heavy charring. Remove blackened portions and avoid overcooking meats as these can increase HCA levels (4,10).
  
• Use moderate heat or indirect grilling. Keeping food slightly farther from direct flames can reduce smoke exposure and PAHs (6,5,9).
  

Adding fruits and vegetables to the grill is another easy strategy. They don’t produce HCAs and provide fiber, vitamins, and beneficial plant compounds that support overall health (11).

According to Sullivan, “grilling can absolutely be part of a healthy eating pattern, especially when you include grilled vegetables with proteins and use the right techniques.”

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The Health Risks (and Benefits) of Grilled Meat

Frequently Asked Questions (FAQs)

• Can BBQ food fit into a healthy eating pattern?

Yes. Grilled proteins, vegetables, and balanced sides can easily be part of a nutritious eating pattern. The key is focusing on variety, portion balance, and grilling techniques rather than avoiding certain foods altogether.

• What are the healthiest foods to grill?

Lean proteins like chicken, fish, turkey burgers, and shrimp are good options. Vegetables such as zucchini, peppers, onion, and corn also work well on the grill and provide fiber and nutrients.

• Should I track a cookout meal?

That depends on your personal goals. You may find it helpful to log meals in MyFitnessPal throughout the day, including at the cookout to stay mindful of your habits, while others prefer to simply enjoy the day and return to their routine afterward.

• Is charcoal grilling bad for you?

Not necessarily. The bigger concern is very high-heat cooking and heavy charring, which can create compounds like HCAs and PAHs. Using moderate heat, marinating meat, and avoiding blackened portions can help reduce those risks  (4,6,10).

Bottom Line

Memorial Day BBQs are about gathering, celebrating the start of summer, and sharing a meal outdoors.

Whether you’re firing up the grill or filling your plate as a guest, a few simple strategies can help you enjoy the holiday while still supporting your health goals. Start with protein, add grilled vegetables, and choose your sides intentionally to build a balanced plate.

And if you’re curious how your meal fits into your overall habits, MyFitnessPal can offer an easy way to stay mindful without taking away from the moment.

The post Memorial Day Cookout Guide: Everyone Will Want Seconds appeared first on MyFitnessPal Blog.

Quinoa is a protein-packed, gluten-free whole grain that cooks quickly, which is ideal on busy weeknights. The quinoa salad and tomato-cumin dressing can be made up to two days in advance. 

Skirt steak is a long, thin cut that absorbs marinades quickly and is deliciously tender as long as you slice it against the grain and cook it until it’s just medium-rare; any longer and it can become tough. 

RD Tip: Use gluten-free soy sauce to make this dish entirely gluten-free.

Active time: 15 minutes | Total time: 40 minutes, plus marinating time

Peruvian Quinoa Salad with Grilled Skirt Steak

Ingredients

• 1/4 cup lime juice
• 3 tbsp olive oil
• 1 tbsp low-sodium soy sauce
• 2 tsp ground cumin
• 3/4 tsp salt, divided
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 lb skirt steak, cut crosswise into 2 pieces
• 1 large tomato, diced
• 1/4 cup chopped cilantro
• 3/4 cup red quinoa, rinsed and drained
• 1 small (5-oz./142g) sweet potato, peeled and cut into 1/2-inch (1.3cm) cubes
• 1 large ear corn, shucked 
• 2 cups baby spinach or arugula leaves, lightly packed

Directions

In a bowl, whisk together the lime juice, olive oil, soy sauce, cumin, 1/4 tsp salt, black pepper, and cayenne. Transfer 1/4 cup of the mixture to a zip-top bag, add the beef, and marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Add the tomatoes and cilantro to the remaining lime juice mixture and set aside.

In a small saucepan, combine 1 1/2 cups water with the quinoa and the remaining 1/2 tsp salt; stir to combine. Place the sweet potatoes on top without stirring. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes, or until the water is absorbed and the quinoa and sweet potato are tender. Remove from heat, stir in the spinach, and let stand, covered, for 10 minutes.

Meanwhile, preheat a grill to medium-high heat. Discard the marinade and place the steak and corn on the grill. Grill the steak for 3–4 minutes per side, or until the internal temperature reaches 145°F. Transfer to a cutting board, loosely cover with foil, and let rest for 10 minutes. Continue grilling the corn, turning every 3–5 minutes, until all sides are lightly charred.

Remove the corn from the grill, slice the kernels from the cob, and stir into the quinoa mixture. Thinly slice the steak against the grain. Divide the quinoa mixture among four plates, top with the steak, drizzle with the reserved lime-tomato dressing, and serve.

Serves: 4 | Serving Size: 3 oz. steak, 1 scant cup quinoa and 2 tbsp dressing

Nutrition (per serving): Calories: 495; Total Fat: 27g; Saturated Fat: 7g; Monounsaturated Fat: 14g; Polyunsaturated Fat: 3g; Cholesterol: 73mg; Sodium: 707mg; Carbohydrate: 35g; Dietary Fiber: 5g; Sugar: 5g; Protein: 30g

Nutrition Bonus: Vitamin D: 1%; Calcium: 6%; Iron: 26%; Potassium: 899mg; Vitamin A: 16%; Vitamin C: 33%

Originally published: August 11, 2018; Updated June 2026

The post Peruvian Quinoa Salad with Grilled Skirt Steak appeared first on MyFitnessPal Blog.

Omega-3-rich salmon is the perfect fish for grilling — its naturally high fat content keeps it moist and flavorful over high heat, making it far more forgiving than leaner fish that can dry out quickly on the grill (1). Bold and satisfying, salmon can stand up to big flavors, which is why it pairs so beautifully with this zesty Sriracha aioli. These sliders come together in just 20 minutes and are impressive enough to serve at your next cookout.

Active time: 20 minutes | Total time: 20 minutes

Salmon Sliders with Sriracha Aioli 

Ingredients

• Cooking spray
• 1/3 cup (83g) light mayonnaise
• 1 tbsp fresh cilantro, chopped
• 1 tbsp Sriracha pepper sauce
• 1 tsp low-sodium soy sauce
• 1 lb (455g) sockeye salmon fillet, skin and pin bones removed
• 8 slider buns
• 1 cup packed baby arugula

Directions

Prepare a charcoal fire or preheat a gas grill to medium-high heat. Coat the grill rack with cooking spray.

In a small bowl, combine the mayonnaise, cilantro, Sriracha, and soy sauce. Cover and refrigerate until ready to serve.

Cut the salmon into 8 pieces, about 55g each. Grill for 3–5 minutes, turning once, until the salmon reaches an internal temperature of 145°F. Thin tail pieces may be grilled on lightly greased foil and stacked after grilling if needed.

Spread about 1 tsp of the aioli on the cut side of each bottom bun. Top with the salmon and arugula then place the top bun in place. Secure with a pick if desired and serve immediately.

Serves: 4 | Serving Size: 2 sliders (each includes 2 oz. salmon + 1 tsp sauce)

Nutrition (per serving): Calories: 446; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 6g; Cholesterol: 63mg; Sodium: 739mg; Carbohydrate: 36g; Dietary Fiber: 2g; Sugar: 5g; Protein: 30g

Nutrition Bonus: Potassium: 509mg; Iron: 12%; Vitamin A: 9%; Vitamin C: 6%; Calcium: 10%

Originally published: September 12, 2015; Updated June 2026

The post Salmon Sliders with Sriracha Aioli appeared first on MyFitnessPal Blog.

Everywhere you look, plums, apricots, peaches, and tomatoes are in season. While they’re often enjoyed on their own, these peak-season fruits also pair beautifully together. The idea that “what grows together goes together” shines here—these stone fruits (yes, tomatoes are fruits, too!) overlap at their peak, making them ideal for both sweet and savory dishes like this vibrant stone fruit salad. This recipe is a simple, flavorful way to capture the season, perfect for a fresh lunch or a standout side at your next backyard barbecue or picnic.

Active time: 15 minutes | Total time: 25 minutes

Grilled Stone Fruit Salad

Ingredients

• 2 lbs tomatoes (a mix of small heirlooms and cherry tomatoes), halved
• 1 lb ripe stone fruits (a mix of plums, apricots, pluots, peaches and/or nectarines), sliced
• 1/4 cup olive oil, divided
• 2 tbsp maple syrup
• 1/8 tsp salt
• 1 tbsp lemon zest
• 1/3 cup toasted almonds, roughly chopped
• 2 tbsp capers, rinsed and drained
• 1/3 cup fresh chives, thinly sliced
• 8 oz. ciliegine mozzarella, torn in half
• 1/4 cup basil leaves, torn

Directions:

Preheat a grill or grill pan to medium heat. Halve or slice all of the tomatoes and stone fruits, aiming for a colorful mix and cutting everything to roughly the same size, using cherry tomatoes as a guide. Set half of the tomatoes and stone fruits aside.

In a large bowl, gently toss the remaining tomatoes and stone fruits with 2 tbsp olive oil, maple syrup, and salt. Place the fruit cut-side down on the grill, using a grill basket or skewers for smaller pieces. Grill for 6–10 minutes, turning occasionally, until softened, lightly charred, and beginning to caramelize. Transfer to a plate and let cool slightly.

When ready to serve, combine the grilled and raw fruits in a large bowl. Drizzle with remaining 2 tbsp olive oil and lemon zest and gently toss with most of the almonds, chives, and basil, along with all of the capers and mozzarella. Top with the remaining almonds, chives, basil, and serve.

Serves: 8 | Serving Size: 1 1/2 cup

Nutrition (per serving): Calories: 286; Total Fat: 17g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 15mg; Sodium: 172mg; Carbohydrate: 24g; Dietary Fiber: 8g; Sugar: 15g; Protein: 14g

Nutrition Bonus: Calcium: 33%; Iron: 22%; Potassium: 991mg; Vitamin A: 174%; Vitamin C: 225%

Originally published: September 22, 2017; Updated: March 2026

The post Grilled Stone Fruit Salad appeared first on MyFitnessPal Blog.

These spicy turkey burgers are anything but ordinary. Finely chopped portobello mushrooms are worked into the patties to add moisture and deep, savory flavor, while a bold harissa carrot slaw and creamy tahini sauce take every bite to the next level. Served on toasted whole-grain naan, this is a burger worth making on repeat — weeknight dinner or weekend cookout, it delivers every time.

Active time: 25 minutes | Total time: 1 hour

Spicy Turkey Burgers With Carrot Slaw

Ingredients

• 1 tsp olive oil
• 2 medium portobello mushrooms, dark underside scraped out and discarded, cap finely chopped
• 5 tsp hot water, divided
• 1 lb 93% lean ground turkey
• 1 large egg yolk
• 4 tsp ground flaxseeds
• 1¼ tsp ground cumin
• ½ tsp garlic powder, divided
• ½ tsp salt, divided
• ½ tsp black pepper, divided
• 2 tbsp lemon juice, divided
• 1½ tsp harissa
• 2 large carrots, grated
• 2 tbsp cilantro, chopped
• 1½ tbsp tahini
• ½ tsp maple syrup
• Cooking spray
• 4 small whole-grain naan, lightly toasted
• 4 green lettuce leaves

Directions

Heat the olive oil in a medium nonstick pan over medium heat. Add the mushrooms and sauté, stirring frequently, until they begin to brown, about 4–5 minutes. Add a few tbsp water and simmer, scraping up any browned bits from the bottom of the pan, until the water evaporates, about 30 seconds. Transfer to a mixing bowl and let cool completely.

Add the ground turkey, egg yolk, flaxseeds, cumin, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper to the bowl. Mix gently with your hands until just combined. With lightly oiled hands, form the mixture into four 4 1/2-inch (11cm) patties about 3/4 inch thick, pressing a slight dimple into the center of each. Refrigerate for at least 30 minutes.

Meanwhile, prepare the slaw. In a medium bowl, whisk together 1 tbsp lemon juice and the harissa. Add the carrots, cilantro, 1/4 tsp salt, and 1/4 tsp black pepper and toss to combine. Set aside.

For the sauce, whisk together the tahini, remaining 1 tbsp lemon juice, maple syrup, and remaining 1/4 tsp garlic powder in a small bowl. Add 1–2 tsp hot water and whisk until smooth.

Preheat a grill or nonstick grill pan over medium heat and lightly coat with cooking spray. Cook the burgers for 5–6 minutes per side, or until they reach an internal temperature of 165°F (74°C). Do not press down on the patties while cooking.

Place each burger on a toasted naan and top with a lettuce leaf, tahini sauce, and carrot slaw. Serve immediately.

Serves: 4 | Serving Size: 1 flatbread, 1 burger patty, 1/2 cup (50g) slaw, 1 tbsp sauce

Nutrition (per serving): Calories: 417; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 3g; Cholesterol: 131mg; Sodium: 788mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 6g; Protein: 30g

Nutrition Bonus: Potassium: 474mg; Iron: 23%; Vitamin A: 403%; Vitamin C: 10%; Calcium: 11%

Originally published June 2026

The post Spicy Turkey Burgers With Carrot Slaw appeared first on MyFitnessPal Blog.

Whether you’re hosting a backyard party or going to a potluck, celebrate the holiday with nine of our favorite Memorial Day recipes — easy skewers, flavorful burgers, tangy chicken wings and healthy sides and desserts.

Your Memorial Day weekend cookout will be the talk of the town!

1. EGG SALAD PROVENCAL IN LETTUCE WRAPS | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 162; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 308g; Sodium: 339g; Carbohydrate: 4g; Dietary Fiber: 1g; Sugars: 2g; Protein: 10g 

2. GRILLED HONEY LIME CHICKEN WITH COWBOY CAVIAR | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 361; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated fat: 1g; Cholesterol: 102mg; Sodium: 254mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 12g; Protein: 38g

3. GRILLED CORN AND ZUCCHINI FLATBREAD | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 256; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 5mg; Sodium: 470mg; Carbohydrate: 43g; Dietary Fiber: 5g; Sugar: 5g; Protein: 10g

4. WATERMELON SALAD WITH FETA AND MINT | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 151; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 11mg; Sodium: 439mg; Carbohydrate: 15g; Dietary Fiber: 1g; Sugar: 11g; Protein: 3g

5. GREEN GODDESS HUMMUS WITH CRUDITES AND CRACKERS | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 385; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 918mg; Carbohydrate: 44g; Dietary Fiber: 10g; Sugar: 8g; Protein 11g

6. SPICY BURGER WITH TAHINI SAUCE AND HARISSA CARROT SLAW | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 398; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 70mg; Sodium: 775mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 6g; Protein: 32g

7. BALSAMIC THREE BEAN SALAD | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 331; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 357mg; Carbohydrate: 38g; Dietary Fiber: 12g; Sugar: 6g; Protein: 12g

8. TOMATO-MOZZARELLA BRUSCHETTA | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 223; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 10mg; Sodium: 255mg; Carbohydrate: 23g; Dietary Fiber: 3g; Sugar: 7g; Protein: 6g

9. BANANA SPLIT ON A STICK | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 190; Total Fat: 9g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 1mg; Sodium: 4mg; Carbohydrate: 26g; Dietary Fiber: 3g; Sugar: 18g; Protein: 3g

 Originally published May 2017, updated March 2026 with new recipes

The post 9 Recipes Under 400 Calories for Memorial Day Weekend appeared first on MyFitnessPal Blog.