As you know Independence Day is approaching us but you don’t have to sacrifice your hard-earned beach bod and lifestyle because of it! Keep reading for a few tips on how to stay on track at a summer BBQ.
This is my go to tip because water fills you up! So instead of filling up on chips and dip, bring a huge jug of water with you and drink it whenever you feel like you’re being tempted by the appetizers.
- Eat a big meal beforehand!
Eating a meal before attending the party definitely helps diminish the appetizer temptations. This helps you stay on track and doesn’t give you much room to fail!
- Use small plates!
Instead of using the big dinner plates, grab a smaller salad plate and fit as much as you can on there. This tip has actually been proven that you will eat less and still be satisfied.
- Eat healthiest foods first!
Load up on veggies and salad instead of going straight for the burger. The higher the water content of these foods, the slower digestion will be and the fuller you will feel!
- Eat slowly and take your time!
Pace yourself during your meal, it’s not a race! Your brain takes a few minutes to realize that you’re full, so eating slowly can potentially help you eat less rather than overeating.
Here are two great summer BBQ recipes from health.com:
Grilled Shrimp with lime, orange and basil oil
- 2 oranges
- 2 limes
- ½ cup olive oil
- 3 tablespoons and fresh basil
- 60 medium or large shrimp, peeled and deveined
- 1 teaspoon of Himalayan sea salt
- ½ teaspoon of black pepper
- Garnishes: lime juice and cilantro
In a large bowl, combine zest of 2 oranges and 2 limes, olive oil, and chopped fresh basil. Add shrimp, Himalayan sea salt, and black pepper; refrigerate for 30 minutes. Remove shrimp from oil; discard oil. Grill shrimp over medium heat until opaque and slightly charred (about 2 minutes per side). Garnish with lime juice and cilantro if desired.
Grilled Watermelon, mint and feta salad
- 1 small watermelon, cut into 1-inch thick rounds
- ½ cup of mint leaves, torn
- 2 ounces of feta cheese, crumbled into large chunks
- 1 tablespoon of olive oil
- 1 tablespoon of balsamic vinegar
- ¼ teaspoon Himalayan sea salt
- ¼ teaspoon of black pepper
- Heat the grill or grill pan over high heat until very hot. 2 at a time grill watermelon rounds, turning once, until charred (about 2 minutes per side). Transfer watermelon to cutting board and remove rind; cut rounds into wedges.
- Arrange watermelon on a serving platter; sprinkle with mint and feta. Drizzle with olive oil and balsamic, then sprinkle with salt and pepper.