BHealthy Blog

Healthy Summer Recipes for Your Next BBQ

Information provided by Gena Pierce, MS, RD/LD

It is the time of year when we can get outside and spend time with family and friends. Hosting or attending BBQs can spark a lot of recipe ideas, and it can be fun trying new recipes. Here are a few healthy recipes for summer for you and your family may enjoy!

A light salad is really nice and cool during the warm summer months, but not all salads have to have leaves. This healthy recipe takes a fresh summer squash and combines citrus and colorful carrots to create a bright crunchy salad.

Veggie Ribbon Summer Salad

  • 2 zucchini, washed and ends removed
  • 2 carrots, any color, washed, peeled
  • 1 lemon
  • ½ cup grated parmesan
  • ¼ cup sliced almonds or toasted pine nuts

Using a vegetable peeler, slice zucchini into thin ribbons. Do the same for carrots. Place in a large bowl.  Juice the lemon onto the zucchini and carrot (preventing seeds from falling into salad). Sprinkle with parmesan. Chill for 30 minutes. Top with nuts when ready to serve.

Serves 4 – each serving ~ 130 calories, 5 gm protein, 150 mg sodium, 9 gm carbohydrate, 8 gm total fat, 3 gm fiber

Roasted BBQ Chickpeas

A crunchy snack is a well-received idea at a summer party. Chickpeas are a good source of healthy fiber, vitamins and minerals. They are also versatile, allowing you to create your favorite combination of flavors. Herbs and spices such as garlic powder, smoked paprika, tarragon and more can bring unlimited combinations.

  • 1 – 16 oz can chickpeas, drained, rinsed, and dried
  • 1 tsp olive oil
  • ¼ teaspoon salt
  • Herbs and spices of choice to taste

Drain and rinse the chickpeas. Allow them to dry well. Place in a bowl and drizzle with oil. Sprinkle salt on the chickpeas. Place on a baking sheet and roast in the oven at 425 degrees F for about 30 minutes. Take out of the oven and sprinkle herbs/spices on the chickpeas. Roast for 5-15 more minutes until crunchy. 

Serves 4 – each serving ~ 105 calories, 5 gm protein, 175 mg sodium, 15 gm carbohydrate, 3 gm total fat, 5 gm fiber