September 1, 2017

BBQ Turkey Burger Cookout Menu

Happy holiday weekend, BariBuddies! I don’t know about you, but I love the end of summer. The slightly cooler air means the North Carolina humidity isn’t so terrible and I much more enjoy being outside. I also get the slight urge to buy fresh, new school supplies, despite having zero need for such items. Something psychological, I’m sure.

For Labor, I will be enjoying a cookout or two, and thought y’all might be as well. My cookout go to’s are low calorie, high protein, and low on carbs and sugar. Give them a try this weekend and let me know what you think!

Creamy Cole Slaw

* 4 cups shredded cabbage
* 1 cup shredded carrots
* 1/2 cup green onions
* 2/3 cups non-fat plain Greek yogurt
* 1 tbsp. lemon juice
* 2 tbsp. apple cider vinegar
* pinch stevia
* 1 tsp. Dijon mustard (optional)
* 1/4 tsp. celery salt
pinch of salt and freshly-cracked black pepper

1. Combine the cabbage, carrot and green onions in a large bow, and toss to combine.
2. In a separate bowl, whisk together Greek yogurt, lemon juice, vinegar, stevia, mustard, celery salt, and salt and pepper.
3. Pour the yogurt mixture into the cabbage mixture, and toss until evenly combined.
4. Serve immediately, or cover and refrigerate for up to 4 hours.

If you’re feeling a tad lazier or time crunched, sub in 1 16-ounce bag of coleslaw mix.


“Potato” & Egg Salad

* 1 head cauliflower, cored and cut into bite sized pieces
* 3 tbsp. skim milk
* ¼ cup plain, non-fat Greek yogurt
* ¼ cup light mayonnaise
* 2 tablespoons white vinegar
* 1 tbsp. yellow mustard
* 1 tsp. celery seeds
* ¼ teaspoon salt
* black pepper, to taste
* 4 hard-boiled eggs, minus 2 yolks, all diced
* ½ cup diced celery
* 2 green onions, thinly sliced

1. Break down and core your head of cauliflower. Steam for 5-7 minutes until fork-tender.
2. Transfer about ½ cup of the cauliflower to a blender or food processor with 2-3 tablespoons of skim milk. Blend to a thick puree and set aside. This step makes all the difference in the texture!

3. Cool the remaining cauliflower under cold water to stop further cooking. Drain and set aside.
4. Whisk together the egg yolks, yogurt, mayonnaise, vinegar, mustard, celery seeds, salt, and pepper.

5. Combine cauliflower florets, eggs, celery, and green onions.
6. Fold yogurt mixture into your cauliflower mixture. Add pureed cauliflower and season with salt and pepper to taste.

7. Refrigerate for at least 30 minutes to allow the flavors to marry the salad to get cold.


BBQ Turkey Burgers

* 1 lb. lean ground turkey meat
* 1 medium red onion, finely chopped
* 1/2 cup fresh parsley, minced
* 1 tbsp. garlic powder
* salt & pepper to taste
* 1 tbsp. low sugar BBQ sauce (I used Stubbs Original, Tessemae’s is also great)
* low fat cheese, if you prefer

1. Mix ingredients together and form 4-6 patties.

2. Grill on medium heat for 7 minutes a side.
3. 2 minutes before burgers are done, place a slice of cheese (optional) on each patty.
4. Serve hot, topped with creamy coleslaw and a drizzle of BBQ sauce.

Crunchy, creamy, meaty, flavorful— it hits all the marks! Happy Labor Day! I hope you all have a glorious long weekend full of health and happiness.




The BariQueen 




2018, WakeMed