Diet, health and fitness tips for average women. Site created and maintained by Ann Chihak Poff.

Veggie munching, summertime grillin’

Add a little something to your crunchy carrots ... try a dollop of Greek yogurt.

In most parts of the country it is unofficially summer. Except where I live … in the Bay Area. It has been like winter around here: cool, rainy, wet, windy, not sunny.

So I am guessing my readers from everywhere except here have already done some grilling, been to a barbecue or are planning one very soon.

I have figured out a few ways to make those summer barbecues a little less scary when it comes to caloric intake.

When invited to a barbecue I have been known to take my own food with me to grill. A portobello mushroom is a great burger substitute. When you put the mushroom on the grill all the juices come out and it is absolutely delicious. The portobello is a meaty mushroom.

Boca burgers or Morningstar burgers work as well. I personally prefer the mushroom over the “fake” burgers.

I have also taken my own bread before. Two slices of Sara Lee Delightfuls are only 90 calories. Oroweat Sandwich Thins are 100 calories and are a good bun substitute.

For snacks you can have crunchy veggies with salsa or a little ranch or hummus or whatever. I talked about crunchy veggies and salsa last week.

You can also try a little Greek yogurt with your veggies. I was recently having some baby carrots for a snack and I wanted a little something more. I put a dollop of Greek yogurt on my plate and it added a little flavor to my carrots.

I love Greek yogurt as is (it’s almost–but not quite–like sour cream) or sweetened with a little honey or some cut up fruit with a little Splenda.

Along with your meat or munchies at your barbecue you probably want a beer. I know I do. I used to turn my nose to the light beers. But I have to say Corona Light works for me. And it is only 105 calories. Add a slice of lime and it pretty much like the real deal.

No Responses to “Veggie munching, summertime grillin’”

  1. Jen Says:

    Ooh… Greek yogurt as a dip makes sense. I had tried it just plain and thought it would be like plain yogurt (although I think I was thinking vanilla yogurt). I didn’t like the taste, but using a more sour-creamy-approach may help.

  2. Ann Says:

    I bet you could even add those enhancer things–that come dry and you add to your sour cream or whatever to make it yummier. Those dry dip mixes?