University of Colorado Health
Contact Us Directions Employees Physicians
Poudre Valley Health System Guests and Visitors Hospitals and Clinics Community UCHealth Jobs Classes and Events Foundation and Volunteers Health library
Facebook Twitter YouTube Flickr
At a Glance
All Services
Medical clinics
Conditions we treat
Download our app
Hospitals
UC Health news
PrintEmail

UCHealth News

Healthy BBQ tips for summer - recipes

There's more to barbecue than burgers and steaks. Check out these healthy BBQ tips and recipes from University of Colorado Health wellness dietician Sarah Morales as featured on a recent Healthy U Tips video.

Tips

  • When preparing vegetable skewers, use your favorite seasonal vegetables and cut each piece the same size so it cooks evenly.
  • Look for simple ingredients when buying a marinade. This means the ingredient list is short, uses plant-based oils, and no high-fructose corn syrup.
  • Try using a vegetable basket when you grill vegetables.  It is an easy way to retain the natural flavors from the grill and keep the veggies from fall through the cracks.
  • To make your own, simple marinade use the following ingredients: Plant-based oil, balsamic vinegar, garlic, salt and pepper, and a little lemon or lime juice.
  • Try grilling large pieces of fruit (like pineapple).  Grilling fruit enhances natural sweetness and flavors and can make a very tasty dessert. 
  • Stay away from the heavy potato salad.  Fill your plate with lower calorie fruits and veggies to complement your meal.  A nice salad with fruit and a little cheese is a great side for summer (see recipe below).
  • Place heavier, dense vegetables (like beets) in foil when grilling.  These types of root vegetables take a bit longer to cook, and with a little olive oil, can taste amazing when grilled in a foil pouch.

Recipes

Spicy Orange & Cilantro marinade

2 tablespoons olive oil

1 tablespoon orange juice

1 tablespoon orange marmalade

1 tablespoon chopped fresh cilantro

1 teaspoon red pepper flakes

Salt to taste

(Recipe for 1 pound of chicken breast, fish, shrimp, tofu, or 2-3 cups of vegetables)

Marinade for 1 hour, to overnight.

 

Easy Grilled Portabello Mushrooms with Red Pepper & Parmesan

2 Portabello mushroom caps

1/2 cup red and/or yellow peppers, thickly sliced

2-3 tablespoons balsamic vinaigrette dressing of your choice

Salt and pepper to taste

2 teaspoons fresh parmesan cheese, shredded

Marinate peppers and mushroom for at least an hour

Grill, and after peppers have cooled, dice and sprinkle peppers on top of mushrooms along with 1 tsp of parmesan cheese on each.

 

Red, White and Blue Salad

4-6 cups of mixed salad greens

1 cup blueberries and "red" berries of your choice (strawberries, raspberries)

1/4 cup reduced fat feta cheese

Light balsamic dressing of your choice

Easy to assemble: top salad greens with berries and sprinkle with feta cheese.

 

Tips and recipes provided by Sarah Morales, a wellness dietician from University of Colorado Health. To see her video on healthy BBQ for the summer, go to pvhs.org/healthy-u-tips.

 

About Us
FAQ: Hepatitis C
PVHS-UCH partnership
Be a smart patient
About PVHS
Contact Us
History
Mission, Vision and Values
Charity Care
Communities We Serve
Leadership
Awards
Baldrige National Quality Award
Nonprofit Status
Center for Performance Excellence
Joint Ventures
Report a Problem
To Report a Problem to the Joint Commission
Institutional Review Board



Awards and Recognition


University of Colorado Health employees dedicate themselves to providing patients and other customers with world-class care and service. Outside organizations recognize that, calling University of Colorado Health's hospitals some of the best in Colorado and even the best in the nation. Some of those accolades are listed below:

 




Contact

University of Colorado Health
Fort Collins, Colorado
970.495.7000
PVHS@pvhs.org

 

© 2014 Poudre Valley Health System
Disclaimer  |  Privacy Policy  |  Site Map
University of Colorado Health