The ever-vigilant dietitians of Australia are urging all of us to have a healthy BBQ this Australia Day – especially as it’s also Healthy Weight Week.
“Australia Day is a great excuse to get together over a barbeque lunch with family or friends.
“But overindulging, particularly on alcohol and less-than-healthy snacks, can spell disaster for your waistline, especially as many people are still recovering from Christmas cake and New Year nibbles,’ said Lisa Renn, an Accredited Practising Dietitian.
Ms Renn said traditional barbeque fare such as sausages and hamburgers are typically high in saturated fat and salt. She recommends lean beef, lamb, chicken, seafood or vegetable kebabs as healthier options.
“Other healthy barbeque staples include wholegrain or wholemeal bread or rolls, barbequed vegetables or a green salad, grainy crackers, vegetable sticks and low-fat dips as starters, and a fresh fruit salad for dessert,’ said Ms Renn.
The Dietitians Association has published a recipe book with seven easy, delicious and low calorie recipes from celebrity chef Luke Mangan who says his golden rule of food is to keep it “simple, healthy and fresh”.
Luke Mangan’s Australia Day barbeque tips:
- Use lean cuts of meat. Trim any visible fat from meat and take the skin off chicken before cooking. Add flavour and tenderness through marinades.
- Marinade with healthy flavours. Try marinades which use garlic, onion, herbs, honey, mustard, balsamic vinegar or lemon juice as ingredients.
- Throw some vegetables on the grill. Vegetables that work well on the barbeque include mushrooms, onions, eggplant, zucchini, asparagus spears, and corn on the cob.
- Get creative with salads. Steer clear of bought coleslaw and potato salad, which can be high in fat and salt. Make your own delicious, healthy salads – such as couscous with roast vegetables and garlic, or with dried apricots, nuts and herbs.
- Avoid charred or burnt meat and chicken. Instead, barbeque meat until just cooked through.
For a copy of Luke Mangan’s low fat cookbook, go here.
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