THIS NOT THAT: LABOR DAY BBQ

Just because we are kissing goodbye to summer this weekend, doesn’t mean we have to do the same to our diets. In order to stay HBFit during the inevitable BBQs and festivities this weekend, we asked LA-based nutritionist, M.S. and RD, Shira Lenchewski, to give us some alternatives to the classically gluttonous cheeseburger and french fries. She has curated a clean-eating feast for us, from appetizers to dessert!

THIS: AVOCADO HUMMUS

NOT THAT: FRENCH ONION DIP

1

Serves: 2.5 cups

INGREDIENTS:

  • 2 medium avocados, peeled and chopped
  • 1 15-oz can (BPA-free) chickpeas, drained and rinsed
  • 2 Tbsp Tahini
  • 2 lemons, juiced
  • 1/2 cup packed fresh basil, chopped
  • 1/2 cup EVOO
  • sea salt

DIRECTIONS:

In a food processor, puree the avocados with the chickpeas, tahini, lemon juice, and basil. Add oil and puree until smooth. Season with salt and serve with crudités.

Adapted from Food & Wine

THIS: ZESTY CUCUMBER SALAD

NOT THAT: POTATO SALAD

2

Serves: 4

INGREDIENTS:

  • 3 cucumbers, thinly sliced
  • 2 Tbsp EVOO
  • 3 Tbsp white wine vinegar
  • 2 tsp whipped garlic (I’m partial to Majestic Garlic)
  • 1/2 purple onion, thinly sliced
  • pepper
  • sea salt

DIRECTIONS:

In large bowl, whisk together the vinegar, EVOO and garlic. Toss in the cucumbers and onion, and season with salt and pepper.

 

THIS: BAKED JAPANESE SWEET POTATO

NOT THAT: FRENCH FRIES

3

Serves: 2-3

INGREDIENTS:

  • 1-2 Japanese sweet potatoes, sliced into wedges
  • 2 Tbsp EVOO or coconut oil
  • 2 Tbsp rosemary sprigs
  • sea salt
  • pepper

DIRECTIONS:

Preheat oven to 450º F. Place rack in the center of the oven. In a large bowl mix potato wedges, EVOO, rosemary, sea salt and pepper. Toss to combine. Place wedges in a single layer over parchment lined baking sheet so they are not touching. Bake for about 20-30 minutes (depending on thickness) or until soft inside and browned and crispy outside.

THIS: GRASS-FED BISON BURGER WRAPPED IN LETTUCE

NOT THAT: CLASSIC CHEESEBURGER

4

Serves: 4

INGREDIENTS:

  • 1 pound grass-fed bison meat, freshly ground
  • sea salt
  • pepper
  • 2 large onions, sautéed in EVOO
  • 1 large tomato, sliced
  • sprouts
  • raw sauerkraut

DIRECTIONS:

Preheat grill to medium-high. Form ground bison into 4 equal-size patties. Season both sides of each patty with salt and pepper, and place on grill for 4 minutes on the first side. Flip the burgers, and cook for an additional 3 minutes. Serve with sautéed onions, sprouts, tomato, and raw sauerkraut in a lettuce wrap.

 

THIS: PINA COLADA POPSICLES

NOT THAT: ICE CREAM

5

erves: 8-10

INGREDIENTS:

  • 2 1/2 cups fresh pineapple, chopped
  • 1 1/2 cup unsweetened, full-fat coconut milk
  • shredded unsweetened coconut

DIRECTIONS:

Blend pineapple and coconut milk until very smooth. Pour the mixture into popsicle molds and freeze until solid. Sprinkle with shredded coconut.

 

To see more of what Shira is up to, follow her on Instagram, Facebook + Twitter.

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