Pam’s Healthier BBQ Recipes: Part 1 of 5
Each day this week, I’ll be posting a recipe or two that, in total, add up to a healthier, tastier barbecue than the traditional burger-n-brat-fest. Wait, you might be thinking, I’ve seen your version of cooking — where did you get recipes I might actually want to make?! So glad you asked — Pamela MacElree, fitness coach and vegetarian chef extraordinaire, will be guest posting this week.
Pam is co-owner of CrossFit Philly, Kettlebell Athletics, Urban Athlete and Combat-Sports-Conditioning.com. A competitive athlete in Brazilian Jiu-Jitsu, she also hosts the Conditioning Corner at www.fightergirls.com. (See her demonstrate a Turkish Get-Up here.)
But that ain’t it — recognizing that without proper nutrition, all that training amounts to squat, she founded the blog Recipes for Performance and Nutrition. Below, she shares her recipes for a healthier summer barbecue. Leave any questions you have for her in the comments section.
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FROM PAM:
This year, in an effort to not add unhealthy poundage to the waistlines of my family and friends, I put together a menu of what quite possibly was the healthiest Fourth of July ever. (Their phrase, not mine.)
I know what you’re thinking: How can a healthy BBQ be any fun? I assure you this isn’t a menu of rice cakes, lettuce and imaginary desserts. In fact, although I was happy everyone enjoyed themselves so much, I was disappointed that I had no leftovers for the next week!
PART 1: APPETIZERS
Cheese Platter with Fruit and Vegetables
Fine, cheese isn’t exactly healthy for you, but it’s better for you than chips and dips. To make up for it, and since I don’t use fat free cheese (yuck), it’s being served with fresh fruit and vegetables.
With this, you’ve got options beyond options, but I suggest is that you have two platters: one with cheese and fruit, and one with cheese and vegetables. Different cheeses go better with fruit than with vegetables and vice versa.
Use a combination of hard and soft cheeses. Vegetables such as tomatoes, cucumbers and bell peppers are a great replacement for crackers — don’t even bother with them.
Berries, apricots and plums pair well with cheeses.
Brown Rice and Goat Cheese Balls
1 ½ cups brown rice
3 cups water
4 medium carrots, peeled and shredded
1 cup toasted pecans
12 ounces goat cheese
2 egg whites
1 tsp dried thyme, salt, and ground pepper
Olive oil
-Cook rice as per directions
-In a frying pan, cook shredded carrots with some olive oil until very lightly browned.
-Preheat oven to 325 degrees F.
-Once rice is cooked and slightly cooled, transfer to food processor with cooked carrots.
-Add pecans, goat cheese, egg whites, thyme, salt and pepper. Pulse until well blended.
-With constantly wet hands, roll 1-inch diameter balls and place on cookie sheet.
-Bake in oven for 20 to 23 minutes, or until browned.
-Serve warm.
[photo credit: indichick7]
August 4th, 2008 at 12:13 pm
If only I’d had these before the 4th!
But that’s okay, I still have plenty of BBQs left to throw!
August 4th, 2008 at 12:15 pm
Thanks Jen! Just a quick note on how to come up with some of these things. Use found recipes as a base and build on them. Although I love to mix and match foods in the kitchen, I also look for recipes that interest me and then adapt them to my liking. Why eat something you don’t like?
August 5th, 2008 at 3:06 am
IM A CHILD.
I both giggle at and wanna try ANYTHING called GOAT CHEESE BALLS.
August 5th, 2008 at 11:30 am
Fit Bottomed Girl,
One of my friends throws a second New Year’s Eve party every Feb. (b/c the first time she inevitably … let’s say “falls asleep” before midnight). Perhaps you could redo the 4th?
Pamela,
Thanks for the tip on adapting recipes.
MizFit,
It cannot be helped. I make peanut butter balls each year during the holidays, and every year I say I’m going to give them a more appetizing name. Ideas?