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. However, sometimes we find it harder to stay on track with delicious items like hot dogs, potato salad, and coleslaw on the menu. Luckily, we know a thing or two about having fun in the sun while achieving your weight maintenance goals. Whether you’re at the cabana or manning the grill, we got you! Check out our pro tips and tricks for enjoying outdoor barbecues, picnics and pool parties, plus some of our favorite summertime recipes here:
GENERAL TIPS
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.
(1) Simply grill it – skipping sauces like BBQ sauce is an easy way to cut calories.
(2) Skew towards skewers – they’re usually lean proteins, and proper portions.
(3) Go topless – the bottom bun is the best part, and this gives a better balance.
(4) Skip the potato and pasta salad – create your own salad using fresh lettuce like spinach, arugula, and romaine as the base instead.
(5) HYDRATE, HYDRATE, HYDRATE – symptoms of dehydration mimic those of hunger. Both sun and alcohol (especially together) can take a toll on your body’s water levels, so it’s important to drink plenty of water.
GRILLING SAFETY
Grilling is a great way to enjoy the warm weather of the summer months, but as the saying goes, where there’s smoke, there’s fire; 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.
(1) Clean your grill regularly to avoid grease buildup. Grease can make your food more charred than you want it to be.
(2) Even though the party decorations are adorable, they can easily catch fire. So, keep your decorations away from the grill.
(3) When you’re manning the grill, let your guests come to you. Don’t leave the grill unattended. If left unattended, a fire can start, or your food can become overcooked.
(4) Double check to make sure the grill is turned off when you are done.
PRO TIP: Throw some sliced vegetables on the grill – asparagus is in season and grills nicely, as does bell peppers, eggplant, mushrooms and zucchini.
SUMMERTIME RECIPES
For more summertime recipes, click here.
