I’m a pretty all-American girl, I like to think. I love running around barefoot in the summer, classic rock ‘n roll, a hot grill, and cool drinks. Summer is my season and I, admittedly, love to eat and drink my way through it.
I also, admittedly, like to remain relatively close to the same size at the end of the summer as I am at the start of the summer. That means a few trade offs. I (mostly) gave up beef burgers years ago. Turkey is where it’s at now. And I say this as a pretty picky eater. If I can be sold on a turkey burger, the rest of you should already be on this train.
With Memorial Day unofficially kicking off the summer this weekend, I’m ready to enjoy everything I love about the warm days ahead, minus a few unnecessary calories. So I hope you’ll join me in devouring a few of my Red, White, and Blueberry Turkey Burger Sliders.
The great thing about sliders is the automatic portion control. One or two of these little guys is all I need, and I still have plenty of room on my plate (and calories) for corn on the cob, potato salad, grilled fruit, and maybe even a little ice cream. I found the whole wheat slider buns at Kroger, but even small dinner rolls will work. (more…)
We’re still a full month away from the first day of summer, but the season unofficially starts this weekend with Memorial Day. Gas and charcoal grills the nation over are primed and ready to fire up the best warm-weather eats. But are you ready for what’s about to be dished out?
The grill can be a friend and a foe. Rather than deep- or pan-frying, you can grill for better flavor and far less calories and fat. However, depending on the cut of meat, how you dress it after, and even how you prepare it to cook can turn perfectly healthy foods in to calorie bombs. Follow our simple guide for healthier cookouts and you won’t have anything to regret by summer’s end.
Grill a Better Burger.
If you can’t bare to part with beef then select the leanest cut you can find. A 93/7 ground beef is pretty widely available and will still hold up on the grill. If you’re buying local meat, be sure to specifically request lean cuts. (more…)
Scientists in the Netherlands have been growing meat tissues in the laboratory, and hope to create the first ever “test-tube burger” by the end of 2012. Also known as “in vitro” or “cultured” meat, the researchers have successfully used stem cells to grow strips of muscle in petri dishes. This tissue will be combined with blood and artificially grown fats to make meat with a hamburger consistency.
The project was funded by an anonymous investor, who contributed roughly $330,000. Although this is a high cost to produce just one hamburger, lead researcher Prof. Mark Post is confident that costs can be dramatically reduced by commercialization, like so many other inventions.
The concept of lab-grown meat may trigger a gag reflex in many, but a number of organizations argue that it can reduce the environmental damage caused by raising livestock. The global demand for meat continues to climb, particularly in Asia and Africa. It’s hoped that artificial meat will use fewer resources to produce, in addition to cutting down the animal cruelty so too often found in factory farms. PETA endorses lab-produced meat, going so far as to offer a million dollars to the first scientist able to bring the product to the commercial market.
With football season in full swing, odds are you are either watching the games to cheer on your favorite teams…or because you enjoy sipping a cold beer and eating nachos with chorizo.
Brandi Koskie, Managing Editor
Favorite College Team: Oklahoma Sooners
Favorite Game Day Eats: “I can’t watch a game without tacos and homemade guacamole. To keep it healthy, I use ground turkey with sauteed onions, green chilies, black beans and corn tortillas.”
When you’re planning a picnic or cookout, creating a perfect menu can be challenging when you have vegetarians coming to dinner.
Though most vegetarians eat a varied, balanced diet, carnivores might have a difficult time coming up with inventive main dish options for guests with dietary restrictions.
Rainbow Sandwich: If cold cuts are on the menu for your next picnic, don’t relegate the vegetarians to cheese sandwiches or peanut butter and jelly. Tomatoes, avocado and pesto make for such a delicious sandwich that even your meat eaters in the group will want one.