With the summer season coming up, BBQs and parties will be in full swing. I love spending time with my community, preparing delicious foods and enjoying the company of others for the day.
I think a huge misconception is that in order to be healthy you need to socialize less and isolate yourself.
I’m a big believer that community is an important pillar to healing! So...I’ve got some summer bbq tips for you and a delicious, family recipe that you can share at the party.
I’m with my community at least 4-5 meals a week in a group setting and I am still able to keep my body in a healthy and resilient state!
Is my diet perfect 100%? No, but striving in perfection in any area of life can lead to shame and guilt. However, I am conscious of how I can contribute healthy dishes and eat nutritious items with others.
Here are some tips below.
Seltzer water and a splash of cherry juice spritzer- a low sugar and refreshing beverage.
Try to be the last at the food line to resist the urge for seconds. While everyone is almost finishing, you’re still enjoying your first few bites with them. And less likely to grab more because of temptation by what’s on everyone else plate
Drink water 30 minutes before your meal for optimal digestion of your meal.
Here are two tasty recipes that I incorporate regularly!
Jicama is a wonderful root vegetable that provides a refreshing crunch and tons of fiber. A great way to avoid processed chips & snack foods. Plus the fiber will satisfy you!
Serves: 6 to 8
- 1 large jicama, peeled and sliced into shape of fries
- 2 limes, freshly squeezed
- Sprinkle of sea salt
Mix all together in a large bowl, then place on a platter.
This next dish has been passed down in my family and is always a hit. This is filled with fresh herbs and is a healthier version of store bought potato salad that often contains sugar and processed oils.
In addition, cooked & chilled potatoes provide fiber called prebiotics. This fiber reduces its affect as a starchy food. Meaning you can keep your blood sugar and insulin in check.
Greek Potato Salad
Serves: 4 to 6
- 1 lb organic red potatoes, cut into cubes
- 1/3 cup fresh mint & fresh oregano, chopped
- 1 clove garlic, minced
- 1/4 cup onion, minced
- 1/3 cup extra virgin olive oil
- 2 tbs apple cider vinegar or red wine vinegar
- Sea salt and pepper
- Boil the potatoes until soft, then strain.
- Combine potatoes in a bowl once they have cooled with remaining ingredients
- Allow to chill overnight in a closed container and enjoy the next day chilled.