So it’s a long weekend, and you’re thinking… what can a little BBQ hurt? Right?
Well your waistline may disagree with you…especially if you’re taking liberty with your libations (*and servings)
Here are a few of my fave go-to PotLuck / Family style shareables, without the guilt or girth!
Dessert FIRST! (*it needs time to set!)
OMNOM Chocolate Pudding
2 tbsp arrowroot powder
2 cups low-fat plain (*or chocolate) unsweetened almond milk, divided
1/4 cup organic evaporated cane juice
1/3 cup unsweetened cocoa powder
1/2 tsp pure vanilla extract
1/4 cup dark chocolate chips (70% cocoa or greater)
2 tbsp dark chocolate curls or shavings for garnish (70% cocoa or greater), optional
- In a small bowl, stir together arrowroot and 2 tbsp almond milk until no lumps remain. Set aside.
- In a medium saucepan, whisk remaining almond milk, cane juice, cocoa and vanilla until combined. Bring to a simmer on medium heat. Add chocolate chips and stir until completely melted, 2 to 4 minutes.
- Add arrowroot mixture, whisking constantly until thickened, 45 seconds to 1 minute.
- Divide among serving dishes and refrigerate until set, about 1 hour. If desired, garnish each with chocolate curls, dividing evenly
SUMMER ASIAN SALAD
1/2 shallot, minced
2 tbsp rice wine vinegar
1 tbsp 100% apple juice
2 tsp extra-virgin olive oil
1/4 tsp fine sea salt
1/8 tsp ground black pepper
1 large Nashi (*asian Pear)
1 oz arugula leaves (about 2 cups)
1 cup edamame beans (shelled)
- In a medium bowl, whisk together shallot, vinegar, juice, oil, salt and pepper; set aside.
- Cut pear crosswise (through core) into thin slices, discarding seeds. Arrange pear slices on a platter and drizzle with about half of dressing.
- Add arugula to bowl with remaining dressing and toss. Arrange arugula on top of pears, top with edamame, and serve.
GRILLICIOUS Mahi Tacos!
Just to save some space > I posted this recipe on my OLD BLOG, last National TACO Day. You can find the recipe HERE
* For my vegetarian/vegan readers, you can subsitute the MahiMahi with either Extra-Firm Tofu “steaks” (*marinate them in the same manner as the fish) or if you’re not about that Soy Life, I love using a solid piece of Medium Coconut “meat”.
The flesh of the coconut when it’s transitioning between young/green and mature/brown coconut. Water is still available in the core, but it has begun to occlude.
My South coast/West Indian/ Asian readers definitely have the advantage of freshness and ability to procure this. Another substitute option is Eggplant or Zucchini.
Last but not Least, What’s a party without some DRANKS!
Easy-Squeezey Citrus Breeze-y
1/2cup Fresh squeezed lemon juice
1/2cup Fresh squeezed blood orange juice
handful of mint leaves
1 lemon – sliced into wheels
1/2 blood orange sliced into wheels
1/2 blood orange or grapefruit, sliced for garnish
2 trays of ice
Optional > 2 bottles bubbly San Pellegrino
OR > 3/4 bottle GOOD vodka, 1 bottle bubbly San Pellgrino
- In a pitcher, muddle mint, sliced lemon & orange wheels and succanat
- Mix citrus juices and San Pellegrino, and 1 tray of Ice. Pour into the pitcher.
- Add Vodka, or additional San Pellegrino.
- Serve in tumblers, with addtional ice, and garnish with fruit slices.
Enjoy the weekend! Eat INTELLIGENTLY! Drink RESPONSIBLY!
Yes Monday is a “holiday” but your health & fitness goals will still be waiting for you at work…on Tuesday…