5 RECIPES FOR YOUR NEXT ALTERNATIVE, HEALTHY AND TASTY BARBECUE

Summer, barbecue time. When we prepare for a barbecue we are often tempted to buy food and drinks that are difficult to digest and especially in summer we do not want to lose the physical shape that many of us have been training for all winter. That’s why BBQ sauces, fatty meats, and beer aren’t ideal candidates for a healthy grill. Here are some KissAnime tips to better prepare for the next barbecues.

We have some recipes and some tips to make your barbecues within reach of a “diet”, without having to give up taste.

  • There don’t have to be steaks – we all know that excessive consumption of red meat can cause cancer and other diseases. Better to eat lean meats, fish, or alternatives like tofu, veggie burgers, or grilled cheese.
  • The more color, the better: color your table with salads, homemade ice cream or mango, cucumber, or lemon drinks. Do you want a cocktail? Mix some watermelon with water and mint and serve with ice cubes. Refreshing and perfect on warm summer evenings.
  • Do It At Home: Salad dressings and barbecue sauces contain tons of calories and sugar. Make the sauce with yogurt, garlic, and aromatic herbs: without added substances and very good.
  • More Protein and Vegetables: Don’t be tempted by freshly baked bread and choose fish, grilled vegetables, and salad. If you want bread, eat it whole.
  • Eat calmly: chew slowly and put down your cutlery now and then. This way you will have time to feel full without bingeing.

Did you want to organize a barbecue with your friends? Here are some healthy and delicious recipes we have chosen for you.

1.SALMON FILLET WITH BABA GHANOUSH

Ingredients:

  • fresh salmon fillet
  • 1 tablespoon of olive oil
  • 1 teaspoon of rosemary
  • 1 teaspoon of dill
  • 1 teaspoon of oregano
  • zest of ½ to lemon
  • tinfoil

Ingredients for baba ghanoush:

  • 1 eggplant
  • 2 cloves of garlic
  • 3 tablespoons of olive oil
  • 2 tablespoons of crème fraîche
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of tahini (sesame sauce)
  • juice of ½ lemon

Preparation:

Cut the aubergine into cubes and marinate in olive oil, garlic, and parsley. Fry the cubes in a skillet until golden and tender. Put them in a bowl and puree with a hand blender. Dress with sesame sauce (optional), 2 tablespoons of crème fraîche, and lemon juice. Place each salmon fillet in a piece of aluminum foil and toss with olive oil, rosemary, dill, oregano, and lemon zest. Close the foil and grill for 15 minutes, depending on the temperature.

2.CHICKEN AND VEGETABLE SKEWERS WITH ROASTED POTATOES AND HERB YOGHURT SAUCE

Ingredients for 4 servings:

  • 400 g of chicken breast
  • 1 large courgette
  • 1 eggplant
  • 1 yellow pepper
  • 200-300 g of cherry tomatoes
  • 10 wooden skewers

Ingredients for the marinade

  • 4-6 tablespoons of olive oil
  • salt, pepper, and chili
  • sweet paprika
  • fresh rosemary
  • 1 clove of garlic
  • 1 tablespoon of balsamic vinegar

Preparation:

For the marinade, mix the olive oil, balsamic vinegar, minced garlic, and rosemary, and spices. Cut the chicken, pat dry with kitchen paper, and cut into cubes (2.5 cm). Wash and cut the courgette, pepper, and aubergine into cubes (1.5 cm). Wash and cut the tomatoes in half and put the vegetables and meat in a large bowl with the marinade and place the chicken, courgette, pepper, eggplant, and tomatoes on the wooden skewer. Grill on all sides until meat and vegetables are cooked.

YOGURT, LEMON AND HERBAL SAUCE

Ingredients:

  • 1 jar of natural yogurt
  • 2 tablespoons of sour cream
  • fresh parsley, basil, and chives
  • juice of ½ lemon
  • salt and pepper

Wash and chop the aromatic herbs, mix the cream and yogurt and add the herbs, lemon juice, salt, and pepper. 

ROAST POTATOES

Ingredients:

  • 6-8 large potatoes
  • fresh rosemary
  • 4 tablespoons of olive oil
  • salt and pepper
  • chili pepper to taste

Preparation:

Wash and cut the potatoes into slices and put them in a bowl. Add olive oil, rosemary, salt, pepper, and chili and mix well. Place the potatoes in a baking tray lined with paper and bake for about 40 minutes in a preheated oven (200 ° C), turning once.

FOCACCIA WITH TOMATOES, OLIVES, AND ROSEMARY

Ingredients for 6 focaccia:

  • 8 sprigs of rosemary
  • ½ cube of yeast
  • 225 g of flour and a little more for kneading
  • salt
  • 7–8 tablespoons of olive oil
  • flour for the processing surface
  • baking paper
  • 10-15 cherry tomatoes
  • 1 clove of garlic
  • 10-15 olives

Preparation:

Wash the rosemary, dry it with kitchen paper and cut it. Dissolve the yeast in 150 ml of warm water. Mix the flour, half a teaspoon of salt, half of the rosemary, 2 tablespoons of oil, and the diluted yeast, and knead with the mixer. Cover the dough and let it rise in the heat for 30 minutes. Work the dough again and sprinkle the surface where you will work with flour. Shape 6 balls of dough and roll each out onto a baking sheet lined with parchment paper. Mix 4-6 tablespoons of oil with salt, freshly chopped garlic, and rosemary and sprinkle the focaccia. Cut the olives and tomatoes in half and place them on the focaccia. Bake for 10-15 minutes in a preheated oven (200 C °) until the focaccia is golden.

3.GRILLED ASPARAGUS WITH THYME AND ROSEMARY WITH GOAT CHEESE CREAM

Ingredients:

  • 500 g of green asparagus
  • olive oil
  • salt and pepper
  • thyme
  • rosemary
  • 1 jar of crème fraîche
  • 100 g of goat cheese
  • sunflower seeds

Preparation:

Wash the asparagus and cut the final part (2 cm). Cover them with oil, rosemary, thyme, salt, and pepper, and grill for about 15 minutes. Mix the crème fraîche and goat cheese to form a cream and serve with the sunflower seeds.

4.HOMEMADE VEGAN BURGERS AND SWEET POTATOES AND CARROTS

Ingredients for 10 sandwiches:

  • 1 kg of flour
  • 500 ml of warm water (or soy milk)
  • 90 g of vegetable margarine
  • 1 cube of yeast
  • 60 g of sugar (or birch sugar)
  • 2 teaspoons of salt
  • Sesame seeds

Preparation:

Dissolve the yeast with 3 teaspoons of sugar in hot water or soy milk. Put the flour in a bowl, make a hole in the center, pour the diluted yeast and leave for 10 minutes. Add the rest of the sugar, salt, margarine, and knead well. Cover with a damp kitchen towel and let rise in a warm place for 40 minutes. Shape 10 balls of equal size and roll each out onto a baking sheet lined with parchment paper. Cover them again and let rise for another 20 minutes, until the size has doubled. Preheat the oven to 180 ° C, wet the sandwiches with water or soy milk, and add the sesame seeds. Bake for 15 minutes, remove from the oven and cover them with a kitchen towel to keep them moist and soft. 

VEGAN BURGERS

Ingredients:

  • 1 can of kidney beans
  • 1 jar of red lentils
  • 1 cup of oats
  • 2 teaspoons of flax seeds
  • 1 clove of minced garlic
  • 1 onion
  • 3 tablespoons of olive oil
  • salt and pepper

To garnish:

Tomatoes, avocado, rocket, onion rings

Preparation:

Drain the lentils and beans and blend them with the other ingredients. If the dough is too liquid, add the oats. Soak the flax seeds in 5 tablespoons of hot water for 5 minutes and then add them to the mixture. Shape the burgers and grill on both sides.

SWEET POTATOES AND CARROTS

Ingredients:

  • 2 sweet potatoes
  • 4 carrots
  • olive oil
  • salt and pepper
  • paprika
  • oregano, marjoram, basil

Preparation:

Wash the carrots and peel the potatoes. Cut into 10 cm strips and place them in a container with olive oil and herbs. Shake the container and place in an aluminum dish and grill until golden.

HOMEMADE KETCHUP

Ingredients:

  • 2 kg of tomatoes
  • 200 g of onions
  • 1 tablespoon of salt
  • 100 g of sugar
  • 6 tablespoons of red wine vinegar
  • 1 teaspoon of black pepper

Preparation:

Wash and cut the tomatoes and chop the onion. Put everything in a pot and cook for 45 minutes. Drain in a colander and put the drained sauce back on the heat until it thickens. Season with salt and pepper and vinegar as needed. Place in a container and close it while it is still hot.

5.PINEAPPLE AND LEMON SORBET

Ingredients:

  • 1 fresh pineapple
  • maple syrup or honey
  • 200 g of black sugar
  • 225 ml of water
  • juice of 6 lemons
  • zest of 1 lemon
  • 1 pinch of vanilla sugar

Preparation:

For the sorbet, squeeze the lemons and put the juice in a bowl with water and sugar. Add the lemon zest and vanilla sugar. Put the liquid in a container and put it in the freezer. Stir occasionally to prevent it from freezing completely. Cut the pineapple into slices and remove the hard parts and the peel. Pour maple syrup or honey over each slice and grill briefly. Serve with the sorbet.