BBQ Classics Done Light - CulinArt Group

Eat Well Blog

BBQ Classics Done Light

It’s June and BBQ season has arrived! Time to enjoy the warm summer weather with some delicious cookouts. Take advantage of seasonal produce and lean proteins to create new, colorful, and healthy meals all on the BBQ. Grilling is a fun and healthy way to prepare food and enjoy the outdoors with your friends and family.

Looking for some ways to lighten up your favorite BBQ dishes, but keep all the flavor? Check out these tasty tips to boost up the nutrition for some of the best BBQ classics.

  1. Grilled Veggies: marinate vegetables and season with fresh herbs and spices to reduce the added sodium while still keeping all of the flavor. Remember, the more color on your grill the better! Vegetable combination including tomatoes, orange peppers, yellow squash, zucchini, eggplant, onions, and mushrooms include all colors and a wide variety of vitamins and minerals in one dish.
  2. Potato and Pasta Salads: switch out the mayo in these tasty side salads for mashed avocado or Greek yogurt to reduce the unhealthy saturated fats and increase the healthier unsaturated fats. These salads will still be super creamy and tasty, just with some added heart healthy fats and protein.
  3. Burgers: blending ground meat with vegetables or beans to create a blended burger is an innovative way to add tons of flavor while decreasing saturated fat and increasing fiber. Blend turkey and cauliflower, beef and mushrooms, or combine beans, veggies, herbs, and sweet potatoes to make your own veggie burger. The options are endless to jam pack your burgers with added nutrition and amazing tastes.
  4. Sauces and Condiments: did you know you can make your own condiments at home? Homemade ketchup and barbeque sauce can help reduce the added sugar and salt, and you can adjust the flavor to be exactly how you want it. The ingredients for ketchup can be as simple as tomato paste, honey, vinegar, and spices. You can then use this homemade ketchup in your very own BBQ sauce, along with a variety of herbs and spices. Other homemade condiments to add to your cookout spread could include: salsa, guacamole, mustard, sauerkraut, pickles, or pesto.
  5. Dessert: don’t be afraid to grill your dessert too! Grilling fruit brings out unique sweet and savory flavors. The sugars in the fruit allow the fruit surface to become slightly caramelized. Try grilling pineapple, peaches, watermelon, or plums for an extra boost of vitamin C and a sweet ending to a summer barbeque.

What is your favorite thing to grill during the summer?

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  • June 3, 2019

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What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

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