Summer is right around the corner and what better way to celebrate than with a classic healthy BBQ cookout?
We all know the classic favorites: BBQ chicken, hot dogs, burgers, baked beans, and you guessed it… potato salad! These foods all sound good, but have you stopped to think of all the calories you may be consuming at these get-togethers? Tons!
Why not try a healthier approach and check out these six Healthy Spins on Your BBQ Favorites:
California is known for turning anything into something simple, trendy and green. Try swapping out those hamburger buns for lettuce and beef patties for lean turkey meat.
Opt for an avocado spread instead of mayo and you’ve got yourself a healthy deluxe burger that tastes just as good as any classic style.
You can get really creative when it comes to the grill. We’ve seen grilled pineapple rounds but have you heard of grilled cabbage steaks? Season with salt and pepper, drizzled with a little olive oil, and Bon Appetit!
RELATED: Cauliflower Tacos
Cauliflower can be made into a plethora of things. Rice it, mash it, bake it. When it’s put on the grill, it gets extra crispy!
Try out Honey BBQ Cauliflower by cutting the heads off, rinsing, drying with a paper towel, drizzling it with olive oil, then adding salt and pepper.
Wrap the cauliflower in aluminum foil. Place it on the grill and once it’s crispy on each side, apply the BBQ sauce. Let it soak in the flavor for a few minutes on the grill, remove it, then eat!
Conventional BBQs are packed with red meats that are not so good for our hearts.
Opt for a lighter choice with shrimp. Place peeled or unpeeled shrimp on aluminum foil, and add chopped garlic, olive oil (skip the butter), paprika, salt, and pepper.
Add some cobbed corn, close the contents inside the foil, and place on top of the grill. Cook until done.
We all love our good ole’ baked beans. But most of the time, they’re drenched in sugar.
Try adding to a slow cooker, 1 chopped onion, 2 cups of soaked navy beans, 3 cups water or broth, then add maple syrup, vinegar, tomato paste, smoked paprika, garlic powder, mustard, pepper, and bay leaves to taste.
Gently stir, until the tomato paste has broken up and dissolved. Cook on low for 8 – 10 hours. Add in salt to taste, then eat up!
You can’t have a BBQ without potato salad! Try out a healthier version by peeling and boiling 4 to 6 chopped and cubed russet potatoes.
Once cooled, mix in ½ cup of celery, 3 tbsp of pickled relish, 2 tbsp of minced red onions, 2 tbsp of minced parsley, 2 chopped hard-boiled eggs, ½ cup of plain non-fat Greek yogurt, and 2 tbsp of mayonnaise.
Add mustard, salt, pepper and onion powder to taste, stir to combine. Cover, refrigerate and serve once completely chilled.
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