Entertain eco- Summer!Fabulously
This S
ummer is here and warm weekends bring lightning bugs, outdoor parties, firing up the grill and having a few friends over. Entertaining a crowd can be a stressful undertaking, but we have recipes, tips and
shortcuts to help you lighten your load, keep you healthy, while also lightening your footprint on the environment.
With a little planning, your barbecue can be healthy AND fun! By choosing the right meats (or no-meats), cooking methods, charcoal and dinnerware, your get together will go from fabulous to ECO-FABULOUS!
Shop for this!
Buy Organic Meat Organic meat is the first step to a healthier barbeque. Choose organic, grass-fed beef that is free of antibiotics and growth hormones. Another healthy option for the grill is Fish. Different types of fish such as Cod and Salmon have lower mercury levels and are very high in important Omega-3 Fatty Acids. Check out
www.SeafoodChoices.org for a list of Suppliers of Sustainable Seafood.
Avoid Hot Dogs and Brats with Nitrates
These meats contain harmful nitrates used to preserve the meat. There are nitrate-free options available. You can also find instructions on How to Make Homemade Brats at
ehow.com.
Go Vegetarian
Organic veggie burgers are certainly a great option as well as grain-based burgers. However, you can find many wonderful meat-free options on the web. Check out the recipe below, which is bursting with flavor!
Portobello Mushroom Burger with Avocados Ingredients:
• 4 medium portabella mushrooms, stems removed • 1 medium onion, cut into 1/2 inch slices
64 | AKA Mom | Summer 2011
• 3 tbsp olive oil • 3/4 tsp salt, divided • 1/2 teaspoon ground black pepper, divided • 1 avocado, sliced • 2 tbsp low-fat yogurt • 1/2 tsp minced garlic • 4 hamburger buns, lightly toasted • 4 roasted red peppers, from a jar
Preparation: Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally. Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth. Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms. Top with remaining sliced avocado. Cover with tops of buns. Makes 4 vegetarian portabella mushroom burgers.
Nutritional information: Each portabella burger provides: 338 calories, 10 grams protein, 19 grams fat, 36 grams carbohydrates
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