FitSugar

Back on Track: Grill Veggies For the Week

FitSugar — Sun, 06 Sep 2009 03:30:05 PDT

Summer weather is winding down, so it's time to grill as much as you can before it gets too chilly. Since I don't always have time to light up the grill after work, I like to grill up a bunch of veggies on Sunday so I'll have extra for the week. They taste great on their own, mixed with pasta, as a pizza topping, or in a sandwich.

All you have to do is wash an array of vegetables such as mushrooms, carrots, peppers, eggplant, potatoes, tomatoes, and zucchini. Then slice them so they're still in big chunks since they tend to shrink once they're cooked. Place the veggies in a big bowl and mix them with some olive oil, salt, and pepper. Then pour them into a grill basket and periodically stir them while they cook. After about 40 minutes, you'll have savory, roasted veggies that melt in your mouth. Enjoy some for dinner and store the rest in the fridge in an airtight container.

Healthy BBQ: Grilled Veggies

FitSugar — Fri, 18 May 2007 14:30:00 PDT

BBQs aren't just about hot dogs and hamburgers - oh no. When you start grilling veggies, your BBQ options become endless.

Here are some tips for grilling vegetables:

First off you've got to get yourself a Stainless Steel Grill Wok Topper like this one ($24.99). It prevents smaller foods like shrimp and chopped veggies from falling through the grate onto the coals or gas.
Cut up your favorite fresh vegetables. I love red, green, yellow, and orange peppers, carrots, zucchini, summer squash, mushrooms, Vidalia onions, and broccoli. But cut slightly larger pieces than you usually do, because grilling makes them shrink a little.
Brush your veggies with olive oil (for flavor and to prevent them from sticking to the metal) and sprinkle them with rosemary, minced garlic, salt and pepper, then place them on the grill.
Shake or stir them quite often, and watch them closely since they don't take very long to cook.
When they're ready, pour them onto a plate and serve. They're delicious to eat plain with the rest of your BBQ food, or you can top them on your burgers or hot dogs.

Fit's Tips: Vary the flavor of your grilled vegetables and experiment with different sauces, herbs and spices. Sometimes I'm in the mood for adding fresh grated ginger and lemon juice. Other days I'm into adding hot sauce - it's great for clearing the sinuses when my allergies are really bad.

Because Everyone Deserves BBQ: Vegetarian Mains For the Grill

Michele Foley — Sun, 27 May 2012 19:37:38 PDT

Barbecues are the motherland of grilled meats - burgers and sausages reign supreme - meanwhile vegetarians get stuck with a heaping plate of potato salad. While frozen veggie burgers have their place, make one of our tasty vegetarian mains instead. Each dish is suited for backyard barbecuing, meaning your veggie friends won't miss out on the smoky umami flavor that grilling does so well.

Ways to Slim Down Your BBQ

Jenny Sugar — Sun, 27 May 2012 19:37:59 PDT

It's officially barbecuing season, and with this comes tons of burgers, hot dogs, potato salad, and beer. To avoid packing on the pounds this Summer, here are some ways to add a healthy spin to your barbecues.

Go for homemade guacamole instead of creamy dips: Avocados offer the healthy fats your body needs, which is a much better option than the saturated fats found in dairy-based dips. If you're worried about calories, whip up some homemade low-cal salsa, and throw in some fresh pineapple and mango for added vitamins.
Grill up some veggies: Use a grill basket, corn holders, or skewers and choose a variety of veggies to grill alongside your meat dishes. Load up your plate to fill you up and help prevent overeating high-calorie dishes.

Keep reading to learn more ways to save barbecue calories.

Foodie Friday Link Time: Low-Calorie Grilled Veggie Wrap Recipe

Michele Foley — Fri, 25 May 2012 13:23:34 PDT

Relax on a hot day with this cooling vegetarian wrap - Vegetarian Times
Cheers! Here are four skinny cocktails to start your Friday the right way - Self
The weird stuff lurking in your milk, olive oil, and other "good-for-you" foods - Prevention
It's National Burger Month; here are healthy ways to celebrate - Daily Spark
Are you getting these eight essential nutrients in your diet on the daily? - Shape
Get on board with protein pancakes - it's the new trend, y'all - Eating Bird Food
A firsthand account of the brand-new Larabar line; yummy or not? - The Fitnessista
Skip the store: five reasons to make your own popsicles - Blisstree

Healthy Side Dishes, Dips, and More

Michele Foley — Sat, 26 May 2012 19:27:57 PDT

Memorial Day is a great weekend to kick off the beginning of Summer. Keep the barbecue healthy by offering nutritious options that are low in calories. From a potato salad without mayo, to a guacamole made with edamame, these delicious dishes have something for everyone.

Side Salads

Israeli Couscous With Tomato, Feta, and Mint

Sweet and Sour Cucumbers

Potato Salad With Cornichons and Capers

Dips

Edamole

Black Bean Veggie Dip

Mango Red Pepper Salsa

Skewers

Grilled Chicken Skewers

Fruit Kebabs

Mango Grilled Shrimp

Vegetarian Fare

Grilled Veggie Pizza

Portobello Mushroom Burgers

Grilled Tofu

What will you be serving or taking to your Memorial Day barbecue?

Source: Flickr User avlxyz

10 Tips to Save on Memorial Day Grocery Shopping

Emily Co — Sat, 26 May 2012 00:15:10 PDT

It's fun to host people for a barbecue, but it can also get quite pricey when everyone isn't chipping in. Consumer expert Andrea Woroch provides suggestions to cut your grocery bill when shopping for your Memorial Day meal:

Prepare most of your meal. Woroch says, "The general rule for prepared foods is that they are more expensive, and it's cheaper to buy the ingredients to prepare yourself." For example, prepared veggie platters and fruit salads "are never a good deal" and aren't exactly the freshest produce. However, prepared potato salad at a regular supermarket is less expensive and will save you time in the kitchen.

Get chicken from the butcher. Buy chicken breasts from the butcher counter instead of the prepared packets. They tend to be cheaper and are generally more fresh.

Consider boxed wine. Save money by skipping the bottled wine and going for the box. "Boxed wine is an affordable option for large parties, and the quality has greatly improved in recent years," she says.

Buy liquor at a superstore. If you're insistent on a specific bottle, then check out warehouse clubs like Costco. There are better deals on wine, liquor, and beer at a superstore, according to Woroch. While you're there, pick the store's generic version of vodka for an even cheaper deal.

Make your own salad dressing and marinade. Check out recipes online - here's a list of over 60 different marinades to make. "Most people will already have the basic ingredients like olive oil, some type of vinegar, and herbs at home," she says. "Other ingredients like lemon or lime, soy sauce, or honey won't cost much extra."

Read on for more.

45 Grilling Tips, Tricks, and Recipes to Make Barbecue a Healthy Affair

Michele Foley — Fri, 25 May 2012 12:52:49 PDT

Grilling season has officially arrived. And whether you're looking for the best veggie burger or side dish recipe, calorie breakdowns of everything you'll find at a backyard barbecue, or cooking gadgets to make grilling even more healthy, we've got you covered! Keep reading for our best healthy grilling tips, tricks, and recipes.

A Veggie-Filled Indoor Picnic

OnSugar Blog — Thu, 24 May 2012 11:45:46 PDT

A sandwich of asparagus and mushrooms could be kind of dull - or, as Between the Bread demonstrates, it could be a triumphant lesson in culinary restraint.

Ann Arbor's famed Zingerman's Deli is known for its corned beef sandwiches, but it's also not shy when it comes to packing on farmers market fresh veggies.

This recipe, dubbed Rodger's Big Picnic, comes from my trusty Roadfood Sandwiches cookbook, which describes this sandwich as Zingerman's ode to Michigan produce and particularly asparagus.

Putting this recipe together, I worried it would be too dull. The mushrooms are just broiled, not marinated, and the sandwich is adorned with nothing but sharp cheddar and Dijon mustard.

But with perfectly cooked, totally fresh produce, two ingredients are all you need. The sandwich was unexpectedly graceful, simple yet full-bodied, and hard to put down.

For the recipe, keep reading.

Sugar Shout Out: Maternity Activewear to Work Out in Comfort

Katie Henry — Tue, 22 May 2012 23:55:49 PDT