Clean Eating BBQ

When it comes to huge gatherings, it’s not an excuse to eat bad! You can still make food that tastes delicious and you can have seconds without the second thought. So here is a menu for a salad, main dish, side, and a drink to accompany it all! You’ll feel so good while eating this in a bikini!

Golden Sparklers 

Servings: 20 – .5 cup servings
Calories per serving: 68

12 thin lemon wedges
3 cups orange juice, chilled
3 cups apricot nectar, chilled
2 cups ice cubes
1 750-milliliter bottle champagne or sparkling white wine

1. Place a thin wedge of lemon in each compartment of an ice cube tray, with one end of the wedge extending above the tray. Fill tray with water and freeze for 2 hours or until firm.

2. Pour orange juice and apricot nectar over ice in a large pitcher or punch bowl. Add champagne or sparkling water, stirring gently. Place the premade ice cubes in each champagne glass or punch cup. Pour over ice.


Layered Tomato Salad with Pine Nut Crumble

Serves 4

  • ½ cup pine nuts
  • 1 cup good quality balsamic vinegar (such as Alessi)
  • 1 pound vine-ripened tomatoes (about 4 tomatoes), sliced into ¼-inch thick rounds
  • “Real Salt” or Himalayan salt to taste
  • Freshly ground black pepper
  • 4 tablespoons cold-pressed extra virgin olive oil
  • ½ cup julienned sundried tomatoes, packed in extra virgin olive oil, drained and patted dry
  • ½ cup fresh basil leaves, chopped

1.     Place pine nuts in a mini food processor and process into fine crumbs. Set aside.

2.     Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes.

3.     Arrange 1/3 of the tomatoes on a large platter. Season with salt and pepper to taste. Scatter 1/3 of the sundried tomatoes and basil on top of the tomatoes. Drizzle with reduced balsamic vinegar and olive oil. Repeat with the remaining ingredients. Scatter the pine nut crumbs on top of the tomatoes. Serve at room temperature.

Grilled Corn with Basil “Butter” and Lime

Serves 4

  • 2 tablespoons cold-pressed extra virgin olive oil
  • ¼ cup tightly packed fresh basil leaves
  • 4 cloves garlic
  • 4 ears corn, husked
  • “Real Salt” or Himalayan salt, to taste
  • Freshly ground black pepper, to taste
  • 2 limes, cut in half
  1. Heat the grill to medium.
  2. Combine the oil, basil and garlic in a mini food processor and process until smooth.
  3. Brush the corn with the basil-oil mixture, season with salt and pepper to taste and individually wrap each corn on the cob in aluminum foil.
  4. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Squeeze lime juice on top. Eat on the cob or remove the kernels.


Beef and Garbanzo Beef Burgers

Serves 6

  • 6 cloves garlic
  • ¼ cup julienned sundried tomatoes, packed in extra virgin olive oil
  • ¼ cup chopped parsley
  • 1 can (15 ounces) organic and BPA-free garbanzo beans (such as Eden brand), rinsed and drained
  • ¾ pound 95% lean grass-fed (pastured) ground beef
  • 1 large shallot, minced
  • 1 teaspoon cumin
  • “Real Salt” or Himalayan salt, to taste
  • Freshly ground black pepper
  • ½ cup mashed avocado
  1. Preheat the grill to high.
  2. In a mini food processor add the garlic, sundried tomatoes and parsley. Process until ingredients are well combined.
  3. Place the beans in a large bowl and mash with a potato masher (clean hands will also work just fine.) Add in the garlic-tomato and parsley mixture. Add the beef, shallots, cumin and salt and pepper. Mix well.
  4. Form the meat into 6 (1/4-inch thick) burgers. Season the meat again with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness.
  5. Place burgers on buns and spread with mashed avocado.
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