4 Healthy Recipes for the Fourth: How To Step Up Your Summer BBQ

Although most of the Baby2Body team is London-based, there are some of us living stateside and we know so many of our Baby2Body moms and moms-to-be hail from the US as well, so, we’d love to wish all of you a very Happy Fourth of July!

With the long weekend already kicking in, we’re getting so excited for all the summer BBQs to come. Of course, anytime a big holiday rolls around so do big meals. Some of the classic BBQ dishes (and drinks) this time of year aren’t the healthiest of options, but that doesn’t mean you have to forgo the festivities!

We’ve got 4 healthier recipe recommendations to help you have a guilt-free Fourth of July and better barbecues all summer long.

4 Healthier Recipes for Your Summer BBQ

1. Kick the cocktails in favor of refreshing mocktails

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We know you know this, but if you’re pregnant or breastfeeding it’s best to steer clear of alcohol, and a delicious mocktail can be a great alternative. If anything, they’re way more fun than those glasses of water you’ve been downing.

Even if you’re not pregnant and just looking to curb your caloric intake this weekend, a great place to start is by nixing the alcohol. We promise it will still be fun! Really, we promise. One of our favorite mocktails is a Watermelon Margarita – and yes, it is as good as it sounds.

Here’s how to make it:

  • Place 2-3 cups of cut watermelon in the freezer overnight.
  • The next day, add those to a blender along with the juice of 1-2 limes, a good squeeze of agave and a healthy splash of lemon-flavored sparkling water (we recommend Spindrift).
  • Puree and feel free to add more sparkling water as needed to get the desired consistency.

Adapted from this recipe

 

2. Pass on Potato Salad for a Summer Succotash

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Heavy side dishes often make an appearance at barbecues and summer picnics and you may not be interested in tucking into salad greens that have been wilted by the heat (yuck).

A side dish we’ll definitely be tucking into this weekend is a corn, green bean and tomato succotash that’s light and refreshing and sure to deliver a host of nutrients and loads of delicious flavor.

Here’s how to make it:

  • Boil a pot of water and add 1 cup fresh green beans and cook for 4 minutes. Once done, strain and run under cold water to stop cooking.
  • Take 2 fresh corn cobs and cut the kernels off and dice 1 cup of cherry tomatoes in half.
  • Add all veggies to a large bowl and drizzle 2 TBSP olive oil and 1 TBSP champagne vinegar over everything.
  • Sprinkle with pink Himalayan sea salt and a garnish of fresh, chopped basil. Give a good toss and you’re ready to go!

Adapted from this recipe

 

3. Get More Nutritional Value from the Grill with Salmon Kebabs

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Hamburgers and hot dogs are summer staples on the grill, but you can step up the nutritional value by swapping those out for some salmon and veggie skewers, and we promise you won’t miss out on satisfying flavor!

Get all the protein you need along with a stellar source of Omega 3’s and essential vitamins and minerals with this simple kebab recipe.

Here’s how to make it: 

  • Prepare a marinade in a large bowl combining 1/4 cup olive oil, 2 TBSP coconut aminos, 2 TBSP sesame oil, 2 TBSP rice vinegar, and a 1″ piece of fresh ginger (peeled and roughly chopped).
  • Chop your salmon filets into 2″ pieces
  • Cut summer squash and zucchini into rounds, and chop orange bell pepper into 1″ squares
  • Add the salmon and all veggies into the marinade and let sit for at least 30 minutes in the fridge.
  • Soak wooden skewers in water for 5-10 minutes.
  • When ready to eat, heat your grill to medium-high. Thread your salmon pieces and veggies onto the skewers.
  • Place on grill and turn every two minutes to cook all sides. Your skewers are done when salmon is opaque and veggies are tender.

Adapted from this recipe

 

4. Celebrate with a healthier cake! 

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A 4th of July celebration wouldn’t be complete without a little flag cake – and any good summer barbecue has some sweet treats, right? With all fresh blueberries and strawberries ripe and in season – popping some fruit on a cake is the way to go.

You can step up the health-factor by opting for this low-sugar lemon almond flour cake and a homemade coconut whipped cream.

Here’s how to put it all together:

  • Prepare your cake ahead of time and let cool
  • Remove from pan, place on a serving plate and top with whipped cream
  • Use your creativity and layer with fresh blueberries, blackberries, strawberries, and raspberries (the more fruit the merrier)!

 


Want more nutritional advice and information on how to eat well during pregnancy and as a mom? Check out our free ios app!

Baby2Body

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