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Healthy BBQ pages



It's summertime and summertime means making many barbecue evenings! We all love a good barbecue and all the delicious food associated with a barbecue. If you are trying to stick to a healthy eating plan, a barbecue can be a real surprise. Of course, it's fine to treat yourself now and then, but too often an occasional treat can turn into an all-too-common habit, and the pounds you've worked so hard to lose before the summer can sneak back again. My strategy is to bring a healthy dish that you can eat without feeling guilty and that everyone else will love! You are probably not the only one who also wants to eat healthy!

Chickpea salad with fresh mint, pickled shallots and rocket

For the pickled shallots:
1/3 cup of red wine vinegar
2 medium sized or one really big shallot, thinly cut
2 tbsp sugar (or sweetener of your choice)
a pinch of salt and pepper

Place all ingredients in a microwaveable bowl and microwave for about 90 seconds. Stir to make sure the sugar is dissolved and set aside to cool. After cooling, drain the liquid.

For the Association:
3 tbsp extra virgin olive oil
2 tablespoons fresh lemon juice
1-2 teaspoons sweetener to taste
1 tsp Dijon mustard
Pinch of Red Pepper Flakes (optional)
Salt and pepper to taste
Whisk ingredients to emulsify and set aside.

For the salad:
2 cans of chickpeas, rinsed and drained
4 to 5 ounces of rocket
1 cup of fresh mint leaves
1/2 cup frozen peas, thawed
1/2 cup frozen Edamame without shell, thawed
(You can also use only 1 cup of Edamame OR 1 cup of peas)
3 oz. crumbled feta cheese
1/2 roasted nuts (I like pine nuts, but use almond flakes, sunflower seeds, pistachios, chopped walnuts, etc.)
Add 1 cup of halved grape tomatoes (optional and add at the end)

Put everything together and serve. If you are not serving immediately, add the rocket and tomatoes at the last minute.

This recipe is great for lunch or dinner with grilled shrimp or chicken cubes!

Broccoli salad with sun-dried tomatoes

For the dressing:
1/4 cup EV olive oil
2 tablespoons fresh lemon juice
1-2 teaspoon sweetener of your choice
1 grated fresh garlic
1/2 teaspoon dried oregano
1 tsp Dijon mustard
Salt and pepper to taste
Pinch of Red Pepper Flakes (optional)

For the salad:
1 large bunch of broccoli, just flowers, cut into small bite-sized pieces
1 / 4-1 / 2 cup red onion, thinly sliced ​​
1 / 4-1 / 3 cup Kalamata olives, chopped
1 / 3-1 / 2 cup dried tomatoes, chopped
1/4 cup roasted almond slivers

Combine all ingredients and let rest for at least an hour or overnight. Depending on how much broccoli you use, you may need additional dressing. It depends on how much the broccoli absorbs.

This recipe also goes well with chicken cubes or mixed grilled shrimp!

The article Healthy BBQ Sides was first published by Total Gym Pulse.


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