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Tips for an Easy-to-Digest BBQ!

Andréanne Tremblay-Lebeau

Andréanne Tremblay-Lebeau

Healthy eating:

Registered Dietitian

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Summer is the time to gather friends and family around the BBQ!

Whether you’re getting together at your house, at the cottage or at your friend’s place, any occasion is perfect to light up the trusty BBQ! Since I’m a relatively big eater and just love the taste of grilled food, I tend to go overboard at times. More often than not, this results in unfortunate digestive woes.

So I gave it some thought and came up with a few tips to enjoy BBQ season without compromising on our digestive comfort.

  1. Choose a lean cut of meat and marinate it for extra tenderness and juiciness.
  2. Use strong cheeses (blue, aged cheddar, parmesan…) to garnish your burgers. You won’t need as much per serving.
  3. Revisit the meat-vegetable ratio of your skewers. 2 times more vegetables than meat. Garnish your burger with veggies as well, for extra fibre.
  4. Opt for low-fat condiments: homemade salsa, mustard, tomatoes and/or mango, lettuce, onions, mushrooms, etc.
  5. For a balanced meal that’s high in fibre, serve your meat with whole-grain grain products, like a Scotch barley or brown rice salad.
  6. Opt regularly for low-fat meat substitutes, like fish, grilled tofu or homemade veggie patties.
  7. To avoid food poisoning (and the stomach woes associated with it), make sure cooked foods never come in contact with raw foods. Throw out any food that has sat out at room temperature for more than 1-2 hours.

I’d like to finish off this post with a treat you can have after dinner (if you’re still hungry) or as a snack on a sunny patio.

Grilled-fruit trifle

Ingredients 

  • Chunks of pineapple and banana
  • Mixture of brown sugar and cinnamon
  • Cubes of angel food cake
  • Vanilla Activia yogurt

Preparation

  1. Sprinkle the fruit with the brown sugar mixture. Grill lightly on the BBQ.
  2. In verrines, layer the cubes of cake, Activia yogurt and fruit. Repeat.

Bon appétit and happy summer!

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Amanda Riva

Amanda Riva

Professional Recipe Developer & Owner of The Hot Plate.

Professional Recipe Developer & Owner of The Hot Plate. Saveur Magazine named Amanda one of North America’s Top 100 Home Cooks at the age of 20. Since then she’s started her own full service test kitchen to help brands like Danone create mouth-watering recipes designed for home cooks. Amanda’s goal is to help inspire culinary confidence. Whether she’s contributing to the Food Network, Huffington Post or Kin Community; Amanda is always looking for new ways to help home cooks rediscover mealtime using quality ingredients. You can watch Amanda on her online cooking show, The Hot Plate, on her website and YouTube page.

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Andréanne Tremblay-Lebeau

Andréanne Tremblay-Lebeau

Registered Dietitian

Andreanne earned a bachelor’s and master’s degree in nutrition from the Université de Montréal. As a registered dietitian, she specializes in healthy weight management, healthy eating, nutrition education and cooking. She has shared her passion for food by contributing to the writing of the Québec Celiac Foundation cookbook in Montréal and by giving cooking workshops for primary school children and university students.

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