Wholesome BBQ Concepts and Grill Recipes for Summertime
It's a mild summer evening. Your friends have gathered on the patio and the grill is hot. Sounds like the start of a perfect evening. Are you trying to eat healthily and looking for barbecue ideas? grilling Often seduces us to consume foods and beverages that are difficult to digest and difficult to burn. fat Sauces, grilled meats, and beer aren't exactly the best choices if you want to take care of your health.
We have put together some tips and healthy recipes so that your next grill can be a healthy one.
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- It doesn't always have to be a steak: Too much red meat can cause cancer and other diseases. (1) Try eating lean chicken, fish, or vegetables/ vegan Alternative like tofu, vegetable burger or grilled cheese.
- Be brave with colors: Decorate your table with a colorful selection of foods. This can include a wide range of salads, homemade ice cream as dessert or vitamin-rich water with cucumber, mango and lemon. Would you like to conjure up a delicious cocktail? Then we have a delicious tip for you: Simply mix watermelon with a dash of mineral water and a little mint. Serve this lively drink with lots of ice cubes. Not only does it taste fantastic, it is also amazingly refreshing on hot summer days.
- Don't Buy It, Do It Yourself: Salad dressings and BBQ sauces are full of hidden calories and sugar. Make your own yogurt sauce with herbs and garlic. It tastes just as good as the store-bought variety and contains fewer additives.
- Stick to protein and vegetables: No matter how tempting the baguette looks, leave the bread basket alone and stock up on fish, grilled vegetables and salad. Or, try eating whole wheat bread instead. There are plenty of delicious grill recipes to spice up your protein.
- Eat slowly: Take the time to eat, chew slowly, and put your cutlery down from time to time. This way you can pay more attention to your friends and get a better idea of when you are full. This way you will use fewer calories.
Grill ideas: 5 healthy grill recipes
1. Herbal salmon in foil with Baba Ghanoush
Ingredients for the herb salmon:
- Fresh salmon fillet
- 1 tbsp olive oil
- 1 teaspoon rosemary
- 1 teaspoon dill
- 1 teaspoon oregano
- ½ lemon peel
- Aluminum foil
Ingredients for the Baba Ghanoush:
- 1 eggplant
- 2 cloves of garlic, pressed
- 3 tbsp olive oil
- 2 tbsp crème fraîche
- 1 tbsp chopped parsley
- 1 tbsp tahini (sesame paste)
- Juice of ½ lemon
Directions:
Cut the aubergines into cubes and marinate in olive oil, garlic and parsley. Fry the cubes in a pan until golden brown and tender. Put in a bowl and puree them with a hand blender. Season with sesame paste, 2 tablespoons of crème fraîche and lemon juice. The dip also works without the tahini. Place each salmon fillet on a separate sheet of aluminum foil coated with olive oil and season with rosemary, dill, oregano, and lemon zest. Seal the foil into packages and place them on the grill for about 15 minutes, depending on the grill temperature.
2. Mediterranean chicken and vegetable skewers with fried potatoes and herb yogurt dip
Chicken and vegetable skewers (for 4 people)
- 400 g chicken breast
- 1 large zucchini
- 1 eggplant
- 1 yellow pepper
- 200-300 g cherry tomatoes
- 10 wooden skewers
Ingredients for the marinade
- 4-6 tbsp olive oil
- Salt, pepper and paprika flakes
- Hungarian sweet paprika
- Freshly chopped rosemary
- 1 clove of garlic
- 1 tbsp balsamic vinegar
Directions:
For the marinade, combine the olive oil, balsamic vinegar, pressed garlic and freshly chopped rosemary with the spices. For the skewers, wash the chicken breasts, dry them with a paper towel and cut them into 1 inch cubes. Clean and wash the zucchini, bell pepper and aubergine and cut into 1.5 cm thick slices. Wash and half the tomatoes too. Put the vegetables and meat in a large bowl and mix well with the marinade. Thread the 10 wooden skewers and alternate the chicken with zucchini, peppers, eggplant and tomatoes. Grill on all sides until the chicken and vegetables are done.
Yogurt, lemon and herb dip
Ingredients:
- 1 container of natural yogurt
- 2 tbsp sour cream
- Fresh parsley, chives and basil
- Juice of ½ lemon
- salt pepper
Wash and finely chop the parsley, chives and basil. Mix yogurt and sour cream, add herbs and lemon juice and season with salt and pepper.
Roasted potatoes
Ingredients:
- 6-8 large potatoes
- Fresh rosemary
- 4 tbsp olive oil
- salt and pepper
- Red pepper flakes to taste
Directions:
Wash the potatoes, cut them lengthways into thin wedges and place them in a bowl. Add olive oil, rosemary, salt, pepper and red pepper flakes and mix well. Spread the potato wedges in a baking dish or a baking sheet lined with parchment paper. Place the baking dish or baking sheet on the middle rack and bake in a preheated oven (200 ° C) for about 40 minutes. Twist it once in the middle.
Tomato, olive and rosemary focaccia
Ingredients for 6 focaccia:
- 8 sprigs of rosemary
- ½ cube of yeast
- 225 g of flour and possibly a little more to knead
- sea-salt
- 7–8 tbsp high quality olive oil
- Flour for the work surface
- Parchment paper
- 10-15 cherry tomatoes
- 1 clove of garlic
- 10-15 olives
Directions:
Wash the rosemary sprigs, dry them with a paper towel, remove the needles from the stems and chop finely. Crumble the yeast in 150 ml of lukewarm water and let it dissolve. Mix the flour, ½ teaspoon salt, half of the rosemary, 2 tablespoons oil and the diluted yeast and knead into a smooth dough using the dough hook of a mixer. Cover the dough and let rise in a warm place for 30 minutes.Knead the dough again and then dust the work surface with flour. Shape the dough into 6 circles or roll it out into a square. Line a baking sheet with parchment paper and place the dough on top. Mix 4-6 tablespoons of oil with salt, freshly squeezed garlic and rosemary and sprinkle this mixture on the dough. Cut the olives and cherry tomatoes in half and spread them on the dough. Bake the dough in a preheated oven (200 ° C) for 10-15 minutes until golden brown.
3. Grilled thyme-rosemary-asparagus with goat cheese cream
Ingredients:
- 500 g green asparagus
- olive oil
- salt and pepper
- thyme
- rosemary
- 1 container of crème fraîche
- 100 g goat cheese
- Sunflower seeds
Directions:
Wash the asparagus and cut off the woody end at the bottom (about 2 cm). Brush with a mixture of salt, pepper, thyme and rosemary and grill for about 15 minutes. Combine the crème fraîche and the goat cheese to make a cream and serve the asparagus with the cream and sunflower seeds.
4. Vegan patties with homemade burger buns and sweet potato and carrot fries
Ingredients for 10 rolls:
- 1 kg of wheat flour
- 500 ml lukewarm water (or soy milk)
- 90 g vegetable margarine
- 1 cube of yeast
- 60 g sugar or birch sugar
- 2 teaspoons of salt
- Sesame seeds
Directions:
Dissolve the yeast together with 3 teaspoons of sugar in warm water or soy milk. Put the flour in a bowl, make a hole in the middle, pour in the dissolved yeast and let it rest for 10 minutes. Add the rest of the sugar, salt and margarine and knead the dough well. Then cover with a damp towel and let rise in a warm place for about 40 minutes. Shape the dough into about 10 balls of equal size, spread them on a parchment-lined baking sheet and press them flat. Cover them again and let them rise for about 20 minutes, until they are about twice the size they were originally. Preheat the oven to 180 ° C. Brush the rolls with soy milk or water and sprinkle with sesame seeds. Bake for 15 minutes, take out of the oven and cover with a towel to keep them nice and soft!
Vegan burger patties
Ingredients:
- 1 can of kidney beans
- 1 can of red lentils
- 1 cup of oats
- 2 teaspoons of flaxseed
- 1 clove of garlic, pressed
- 1 onion, quartered
- 3 tbsp olive oil
- salt and pepper
Covering:
Tomatoes, avocado, arugula, onion rings
Directions:
Strain the beans and lentils and mix with the other ingredients in a food processor. If the mixture is too wet, add a little more oats. Soak the flax seeds in 5 tbsp warm water for 5 minutes and then mix in. Shape the mixture into patties and grill on both sides.
Sweet potato and carrot fries
Ingredients:
- 2 sweet potatoes
- 4 carrots
- olive oil
- salt and pepper
- paprika
- Oregano, marjoram and basil
Directions:
Wash the carrots and peel the sweet potatoes. Then cut them into 10 cm long sticks. Put them in a plastic bag or sealed container with the olive and herbs and shake well. Then place them in an aluminum pan and grill them until golden brown.
Homemade ketchup
Ingredients:
- 2 kg of ripe tomatoes
- 200 g onions
- 1 tbsp salt
- 100 g of sugar
- 6 tbsp red wine vinegar
- 1 teaspoon ground black pepper
Directions:
Wash and dice tomatoes and finely chop onions. Put all ingredients in a saucepan and cook on low for 45 minutes. Then pass the mixture through a sieve. Heat the remaining sauce again and reduce to the desired consistency. Season it with salt and pepper and, if necessary, a little vinegar. Then pour the ketchup into a clean glass and seal it while it's still hot.
5. Glazed pineapple with lemon sorbet
Ingredients:
- 1 fresh pineapple
- Maple syrup or honey
- 1 part sugar (200 g soft brown sugar)
- 1 part water (225 ml)
- Juice of 6 lemons
- Zest of 1 lemon
- A dash of vanilla sugar
Directions:
For the sorbet, squeeze the lemons and bring the juice with water and sugar to a boil. Add the lemon peel and vanilla sugar and let the liquid cool. Pour the liquid into a shallow container and put it in the freezer. Make sure you stir it regularly so the sorbet doesn't freeze completely. Cut the pineapple into slices and remove the stem and skin. Brush each slice with a little maple syrup or honey and grill briefly. Serve the glazed pineapple slices with the sorbet.
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