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July 2014 Recap

posted Aug 1, 2014, 10:11 AM by Rachel Griffin   [ updated Aug 1, 2014, 1:42 PM ]
Last month,  Rachel and Susan promoted healthy summer eating with ILC's Summer Grilling Guide.  If you didn't get the chance to pick one up at the dietitian's table, then you're in luck--all of the tips are listed here:
  • Go lean: Choose ‘loin’ or ‘round’ cuts of beef or pork for grilling-skip more processed meats such as hot dogs and bratwurst.  Chicken and fish are staple lean protein options that can be jazzed up with a simple marinade (see below)
  •  Keep marinades simple:  Make your own marinade with wine, vinegar, or lemon juice; then just add olive oil and fresh herbs!  These are easy on the wallet and are naturally low in sodium, contain no added sugar and are preservative free.
  • Grill fruits and vegetables: Try grilling zucchini, squash, eggplant, peppers, and portabella mushrooms for a plentiful platter that is guaranteed to be devoured.  Grilled peaches, pineapple rings, or plum slices are a nutrient-packed, naturally sweet treat that will make brownies seem boring
  • Swap your sides:  Instead of chips and mayonnaise-based salads, try a cold pasta salad with whole wheat pasta, fresh vegetables and a splash of oil and balsamic vinegar. If dipping and crunching are necessary, try jicama, bell pepper, carrots, sugar snap peas and cucumber slices with hummus, salsa, or a yogurt-based dip.
  • Liven up your burger: While mustard, mayonnaise, ketchup and cheese are classics, they can be packed with added sodium, sugar and preservatives.  Be the talk of the block by offering specialty toppings such as salsa & avocado slices, hummus & baby spinach, or pesto & fresh tomato. 
August's wellness theme is healthy eating while travelling, so be sure to visit the dietitian's table in your cafe for a healthy sample and tips and tricks for staying healthy on the go! 
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