You asked, we listened. Follower question of the week.
Q: It’s fully BBQ season now – welp!
A: Nothing says summer like pool parties and BBQs. But with fattening items like hotdogs and creamy side salads (think potato salad and coleslaw) on the menu—you may find yourself with a little extra pudge hanging over your bathing suit. Luckily, we know a thing or two about having fun in the sun without ruining that bikini bod. Whether you’re at the cabana or manning the grill, we got you! Tips and tricks for enjoying the endless slew of outdoor barbecues, picnics and pool parties, in addition to some of our favorite summertime recipes here:
While you’re filling your plate at a barbecue, or snacking poolside with some friends, aim for foods high in fiber (whole grains, fruits and veggies) and protein (lean meats, fish and cheeses). Fiber and protein are the two nutrients that take the longest to digest. It is this perfect combination of foods that keeps your already normal serum glucose levels consistent, leading to improved energy for the rest of the party. Also, since fiber has only 0 calories per gram, and protein has 4 calories per gram, you are guaranteed the least caloric intake with the most food intake.
Grilling is a great way to enjoy the warm weather of the summer months, but as the saying goes, where these’s smoke, there’s fire, and when it comes to firing up the barbecue, safety should be of utmost importance. There are two realms of concern when it comes to grilling. The first is the obvious, the immediate danger of fire, smoke inhalation, burns etc. The second, and lesser thought-about issue regards the harmful agents that develop when foods get torched.
When foods, primarily meats, come in contact with fire (intense flames, smoke and heat), two known cancer-causing agents, heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH), can form. The good news is that by following a few key grilling practices, one can significantly cut the formation of HCA and PAH on barbecued food. A great place to start is to remember this: the faster foods are cooked on the grill, the less likely they’ll develop dangerous charring. Therefore, avoid cooking meat past its goal temperature (165 degrees for ground poultry; 160 degrees for ground red meats or mixtures and fresh pork; or 145 degrees for red meat steaks or chops). For more tips on grilling safely, click here.
PRO TIP: Throw some sliced vegetables on the grill – asparagus is in season and grills nicely, as does bell peppers, eggplant, mushrooms and zucchini.
For more summertime recipes, click here.