Summer BBQ Survival Tips

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For those of us that aren't blessed with year-round warm weather, the return of the sun means it's time for barbecue season. Barbecues can be a macro dream or disaster- we whipped together a quick guide to making the next cookout you attend a success, and shared a few of our own macro-friendly backyard favorites.

1. Cut the fats. Choose leaner cuts of meats for your protein. Hold the cheese, and oily marinades. If you're looking to pack in some flavor, try out low sodium spice blends, or make your own. We have some examples below!

2. Bring your own booze substitute. There are lots of other refreshing options other than cracking open a beer. Seltzer water with a citrus twist or La Croix will help keep you hydrated while saving room for your delicious meal.

3. Be condiment savvy. Cream-based dressings, ketchup, mayo and classic barbecue sauces are chocked full of carbs and fat. Stick to mustards, low-calorie hot sauce and reduced sugar ketchup for your meats. Dress up salads with lemon, apple cider or balsamic vinegar.

4. Offer to bring a dish to the party. Having a side-dish or lighter dessert option available is a great way to enjoy the night while having a 'go-to' food if options are lacking. Every host appreciates a gracious guest, and it's one less thing for them to look after!

5. Don't be shy to scan as you go. One benefit of the more casual backyard feast is that bottles, bags and boxes are often part of the self-serve setup. If you need to scan in a serving of crackers or double-check the content on a salad dressing - go for it!

Here’s a look at some of our favorite macro-friendly BBQ options:

  • Lean Proteins
    • pork tenderloin
    • chicken breast
    • inside round steak
    • Yves vegan hotdogs (1.5F/3C/8P per dog)

Simple Spinach Summer Salad (5C/2F/4P Per serving)
  • 35g baby spinach
  • 25g sliced strawberry
  • 14g light goat cheese
  • 5g balsamic vinegar
  • Salt and pepper to taste
  • Optional: chopped walnuts or sliced almonds for an extra crunch

Rosemary Garlic Chicken Veggie Skewers 9C/2F/37P (Makes two)
    • 150g raw chicken breast
    • 20g white onion
    • 20g red pepper
    • 20g zucchini

For the chicken:
  • 15g lemon juice
  • 2 sprigs fresh chopped rosemary
  • 5g minced garlic
  • A sprinkle of onion powder
  • 10g dijon mustard
  • Salt and Pepper to taste

Steak on a Bun 20C/5F/21P
  • 85g inside round steak
  • 25g sliced beefsteak tomato
  • 5g romaine lettuce for some crunch
  • Thin burger bun- we used Pita Break 100cal Multi-Grain Bun
Steak Spice Mix
  • Coarse ground pepper
  • Kosher salt
  • Dehydrated onion flakes
  • Garlic powder
  • Red pepper Flakes
  • Crushed coriander seed
  • Dill seed
Veggie Spice Mix
  • Cumin powder
  • Coriander powder
  • Garlic powder
  • Chili powder
  • Salt
  • Pepper

Get a Taste of WAG

The WAG Crash Course is opens for enrollment on January 25th. This 30-day course teaches you the ins and outs of macro tracking, building healthy lifestyle habits and sustaining results without restricting the foods you love. Get personalized macros from a WAG Coach, join the members-only Facebook Group and participate in quarterly Live Q&A sessions with WAG Coaches.

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Posted by Kate Hart

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