Who says you have to sacrifice delicious for nutritious? Not us! We’re here to tell you, it’s possible to have the best of both worlds. Skip the guilt while still making your tastebuds happy this Memorial Day. These tasty AND healthy versions of the traditional barbecue dishes so many of us look forward to this time of year won’t let you down!
Read our favorite heart-healthy BBQ recipes below!
Get your tastebuds movin’! Skip the sauce and...pump up the spice, pump it up! Serve it up in bibb lettuce for some added crunch. Pulled pork, we choose you.
Cook time: 8 hours
Prep time: 10 minutes
1 2-4lb pork butt or pork tenderloin
1 yellow onion
3 tablespoons chili powder
1 tablespoon dried parsley flakes
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons cumin
2 teaspoons onion salt (or 1 tsp onion powder and 1 tsp salt)
2 teaspoons dried oregano
Say NO to Mayo! This potato salad uses none of the expected mayonnaise or sour cream swapping out oil & vinegar, mustard and garlic for an equally yummy side dish. Choose the right potatoes for a pretty pink and purple display!
Prep time: 30 minutes
2 pounds baby purple, red, and Yukon gold potatoes (I get mine at Trader Joe’s)
2 teaspoons kosher salt, for the boiling water
1 cup pink and purple (Easter egg) radishes, trimmed and very thinly sliced (red or other radishes may be substituted)
2/3 cup red onion, diced small (rinse in cold water to mellow the bite)
1/3 cup olive oil
heaping 1/4 cup dijon mustard
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely minced or pressed
1 to 2 teaspoons granulated sugar, or to taste
1 1/2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/2 cup fresh parsley (regular or Italian flat-leaf), finely chopped
Turn up the heat and turn down the sweet! This recipe slashes the sugar and adds some spice with chipotles. Add in some bell peppers to boost the health factor even more.
Cook time: 55 min
½ teaspoon ground pepper
Macaroni and Cheese
Healthy mac n cheese FTW! Butternut squash contributes to the creaminess--and health upgrade-- of this dish. You may find yourself making this guilt-free dish year-round!
Cook Time: 50 minutes
salt and pepper to taste
Cook the macaroni according to package directions. Drain and set aside.
Heat the butter in a large skillet over medium low heat.
Cut the onion into thin rings and add to the butter in the pan, sauteing over low heat until fragrant and golden, about 20 minutes.
Meanwhile, remove the skin and the seeds from the squash. Cut the flesh into small cubes.
Bring the broth to a boil and add the squash.
Cook for 5-7 minutes or until fork tender.
Drain, reserving 1/2 cup broth, and transfer squash to the blender.
Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy. This should yield about 4 cups sauce
Pour the pureed sauce over the cooked noodles and add the shredded cheese.
Stir to melt the cheese; add water or milk to adjust consistency as needed.
Serve with parsley, salt, and pepper to taste.
Treat yourself! Always sticking to the fruit salad for dessert? Booooring! Indulge a little further with this delightful treat. You can thank us later.
Cook time: 18 minutes
assorted stone fruit: peaches, plums, apricots, and pluots