What is summertime without the barbecue? And what is the barbecue without those quintessential spare ribs, or that juicy steak? But is that stack of smoky ribs really worth its artery clogging after effects? Would you look at an alternative barbecue diet that does away with those ounces sitting on the waist and the blocks accumulating in the heart?

So this summer, think healthy. Indulge in the barbecue by all means, but keep it lean and keep it healthy. Here’s how.

Start with the vegetables. For maximum vitamin benefits, pick vegetables all colors of the rainbow. Cut them into strips or chunks; marinade with spices, such as garlic, ginger, onion, and peppers. Add yoghurt if you will to get a creamy consistency. Keep salt to the minimum.

When grilling, spray grill or use foil. When using foil, remember to keep it open for maximum vitamin retention. Closing the foil will cause the vegetables to be steamed instead of grilled; and grilling holds the vitamins far better than steaming does. Grill vegetables for a few minutes. Add seasonings and a dash of cold pressed olive oil for that extra taste. It is important to add the oil after grilling because heated oil turns into bad fat; something that we all want to avoid.

For your main dish, look away from the pork and towards tuna. Why tuna? Because it is low in fat and packed with proteins, that’s why! Allow your imagination to soar with the seasonings: use sesame, or pepper, or just that dash of oregano. Try to not overcook the fish. Rarely done tuna will be juicier and far tastier. Other options are to use tofu, cubed chicken breast, prawns or other lean meats.

Messiahs of health barbecues have known to have tried marinated aubergines, grilled asparagus, garlic mushrooms, and monkfish kebabs successfully and enjoyably!

If you are one of those who can’t think of barbecue without hamburgers, do not despair. Lose your high-fat hamburgers in favor of bison burgers, turkey burgers, or garden burgers. Instead of hot dogs, and beef and pork sausages, go for lean poultry sausages and soy sausages.

To go the whole hog, drop the fries in favor of healthier varieties of chips and get peaches or other fruit for desserts.

Pre-chop, peel, or pre-measure the ingredients and pack them in Ziploc bags. Label the bags correctly. Pre cook meats. Prepare soups, stews etc ahead of time. Freeze and keep in the cooler. If using pots, cover them while cooking. Not only will the food cook faster, insects and dirt will also keep out of your pots. To make cleaning easier, as also to protect yourself from smoke and fire damage, put liquid soap outside your pots and pans before you start to cook. Carry block ice rather than ice cubes.

With all of these swaps, take a count of the savings on calories, fat, and sugar – you will be surprised with what you have gained and what you have shed!

Author Bio: For more information about outdoor grills and cooking accessories visit our website at http://www.outdoorgrillcenter.com/

Category: Food and Drinks
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