Perfect Recipes for Your End of Summer Barbeque

In this post I’m sharing 10 healthy recipes for your summer barbeque. These recipes are bound to be crowd pleasers among your friends and family. Not to mention they’re all great for staying healthy and entertaining on a budget. Let’s get right into it.

10 healthy recipes for your summer barbeque

With the end of summer quickly approaching, I wanted to share some of my family’s favorite recipes for your summer barbeque. These come from our barbeques we’ve been having as summer ends. If there’s one thing I’ve learned since moving to Texas, it’s how to barbeque! So today I’m sharing 10 healthy and family-friendly recipes for your summer barbeque to send off summer. And don’t worry, I’ve got some ideas for my vegan and vegetarian friends as well.

Anytime you make one of my recipes, make sure to share how it turned out on Instagram. I love cooking with you! Tag me @nathaliamelofit so I can check it out.

Tofu with Chimichurri

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes

Ingredients:

• 2 (14-ounce) packages extra-firm tofu, pressed, drained and cut each into 8 pieces
• 1 teaspoon cumin seeds
• 1 cup fresh parsley leaves
• ½ cup fresh cilantro leaves
• 2 tablespoons fresh oregano leaves
• ½ cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper, to taste

Instructions:

1. For chimichurri, in a food processor, add the fresh herbs and pulse until finely chopped.
2. While the motor is running, add the oil and pulse until well combined.
3. Transfer the herb mixture into a large bowl.
4. Add the vinegar, salt, and black pepper and stir to combine.
5. In the bowl of chimichurri, add the tofu and coat well.
6. Cover the bowl and refrigerate to marinate at least 1 hour.
7. Preheat the grill to medium-high heat. Lightly, grease the grill grate.
8. Remove the tofu from the bowl, reserving the remaining chimichurri.
9. Place the tofu slices onto the grill and cook for about 5 minutes per side.
10. Transfer the tofu slices onto a platter.
11. Top with the reserved chimichurri and serve.

Nutritional Information per Serving:

• Calories: 413
• Fat: 37.7g
• Sat Fat: 4.8g
• Carbohydrates: 6.7g
• Fiber: 2.4g
• Sugar: 1.3g
• Protein: 20.5g

Grilled Carrots

Servings: 8
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

• 3 pounds carrots, tops removed and scrubbed
• 2 bunches scallions, tops trimmed and halved lengthwise
• 4 tablespoons olive oil, divided
• Salt, to taste
• 1 cup plain Greek yogurt
• ¼ cup fresh lime juice
• 1 Serrano pepper, chopped finely
• 2 tablespoons fresh mint, chopped
• 1 teaspoon ground cumin

Instructions:

1. Preheat the grill to medium-low heat. Grease the grill grate.
2. In a bowl, add the carrots, scallions, 2 tablespoons of oil and salt and toss to coat well.
3. Place the carrots onto the grill and cook, covered for about 15-20 minutes, turning occasionally. (Move the
4. carrots to a cooler part of the grill if carrots are browning too quickly).
5. Meanwhile, in a bowl, add the remaining ingredients and a little salt and mix well.
6. Divide the yogurt sauce onto serving plates and top with carrots and scallion evenly.
7. Serve immediately.

Nutritional Information per Serving:

• Calories: 157
• Fat: 7.5g
• Sat Fat: 1.3g
• Carbohydrates: 20g
• Fiber: 4.6g
• Sugar: 10.8g
• Protein: 3.4g

Veggie Burgers

Servings: 5
Preparation Time: 20 minutes
Cooking Time: 14 minutes

Ingredients:

• ½ tablespoon avocado oil
• ½ medium white onion, chopped finely
• Salt and freshly ground black pepper, to taste
• 1 cup cooked brown rice
• 1 cup raw walnuts, toasted
• 1 tablespoon coconut sugar
• ½ tablespoon ground cumin
• ½ tablespoon red chili powder,
• ½ tablespoon smoked paprika
• 1½ cups cooked black beans
• 1/3 cup panko breadcrumbs
• 3-4 tablespoons sugar-free BBQ sauce
• 5 cups fresh baby spinach
• 2 cups fresh pomegranate seeds

Instructions:

1. Preheat the grill to medium heat. Grease the grill grate.
2. In a skillet, heat the oil over medium heat and sauté the onion with a little salt and pepper for about 3-4 minutes.
3. Remove from the heat and set aside.
4. In a food processor, add the walnuts, coconut sugar, spices, salt and black pepper and pulse until a fine meal is formed.
5. In a large bowl, add the black beans and with a fork, mash well.
6. Add the rice, walnut mixture, cooked onion, breadcrumbs and BBQ sauce and mix until well combined.
7. Make 5 equal-sized patties from the mixture.
8. Place the patties onto the grill and cook, covered for about 3-4minures per side.
9. Divide the spinach and pomegranate seeds onto serving plates.
10. Top each plate with 1 patty and serve.

Nutritional Information per Serving:

• Calories: 458
• Fat: 17.3g
• Sat Fat: 1.3g
• Carbohydrates: 63.9g
• Fiber: 9.3g
• Sugar: 11.6g
• Protein: 15g

Chicken & Berries Salad

Servings: 6
Preparation Time: 20 minutes
Cooking Time: 16 minutes

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• ½ cup olive oil
• ¼ cup fresh lemon juice
• 2 tablespoons Erythritol
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste
• 1 cup fresh strawberries, hulled and halved
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 6 cups lettuce, torn
• ½ cup walnuts, chopped

Instructions:

1. For the marinade: In a large bowl, add oil, lemon juice, Erythritol, garlic, salt and black pepper and beat until well combined.
2. In a large resealable plastic bag, place the chicken and ¾ cup of marinade.
3. Seal bag and shake to coat well.
4. Refrigerate overnight.
5. Cover the bowl of remaining marinade and refrigerate before serving.
6. Preheat the grill to medium heat. Grease the grill grate.
7. Remove the chicken from bag and discard the marinade.
8. Place the chicken onto grill grate and grill, covered for about 5-8 minutes per side.
9. Remove chicken from grill and cut into strips.
10. In a large bowl, add the berries, lettuces and reserved marinade and toss to coat well.
11. Divide the salad onto serving plates evenly and top with the chicken strips.
12. Serve with the garnishing of walnuts.

Nutritional Information per Serving:

• Calories: 538
• Fat: 34.6g
• Sat Fat:5.9g
• Carbohydrates: 10.7g
• Fiber: 3.4g
• Sugar: 5.6g
• Protein: 47.3g

Chicken Kabobs

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 7 minutes

Ingredients:

• ¼ cup Parmigiano Reggiano cheese, grated
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• Salt and ground black pepper, as required
• 1¼ pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 24 cherry tomatoes

Instructions:

1. In a food processor, add the cheese, oil, garlic, salt and black pepper and pulse until smooth.
2. Transfer the cheese mixture into a large bowl.
3. Add the chicken cubes and mix well.
4. Cover the bowl and refrigerate to marinate for at least 4-5 hours.
5. Preheat the grill to medium-high heat. Generously, grease the grill grate.
6. Thread the chicken cubes and tomatoes onto presoaked wooden skewers.
7. Place the skewers onto the grill and cook for about3-4 minutes.
8. Flip and cook for about 2-3 minutes more.
9. Remove from the grill and place onto a platter for about 5 minutes before serving.

Nutritional Information per Serving:

• Calories: 270
• Fat: 11.2g
• Sat Fat: 1.5g
• Carbohydrates: 19.5g
• Fiber: 5.9g
• Sugar: 13g
• Protein: 25.8g

Steak with Pesto

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 17 minutes

Ingredients:

• 2 tablespoons fresh oregano, chopped
• 1½ tablespoons garlic, minced
• 1 tablespoon fresh lemon peel, grated
• ½ teaspoon red pepper flakes, crushed
• Salt and freshly ground black pepper, to taste
• 1 pound (1-inch thick) boneless beef top sirloin steak
• 1 cup pesto

Instructions:

1. Preheat the gas grill to medium heat. Lightly, grease the grill grate.
2. In a bowl, add the oregano, garlic, lemon peel, red pepper flakes, salt and black pepper and mix well.
3. Rub the garlic mixture onto the steak evenly.
4. Place the steak onto the grill and cook, covered for about 12-17 minutes, flipping occasionally.
5. Remove from the grill and place the steak onto a cutting board for about 5 minutes.
6. With a sharp knife, cut the steak into desired sized slices.
7. Serve the steak slices with the topping of pesto.

Nutritional Information per Serving:

• Calories: 494
• Fat: 33.4g
• Sat Fat: 7.7g
• Carbohydrates: 6.9g
• Fiber: 2.2g
• Sugar: 4.2g
• Protein: 40.9g

Lamb Chops with Yogurt Sauce

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes

Ingredients:

For Lamb Chops:

• 8 (4-ounce) center-cut lamb chops
• 2 garlic cloves, minced
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For yogurt Sauce:

• 1½ cups plain Greek yogurt
• 1 cucumber, peeled, seeded and chopped finely
• 1 cup fresh parsley, chopped
• 1 garlic clove, minced
• 1 teaspoon fresh lemon zest, grated finely
• 1/8 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste

Instructions:

1. For lamb chops: in a large bowl, add all the ingredients and mix well.
2. Set aside for about 30-40 minutes.
3. Preheat the barbecue grill to medium-high heat. Grease the grill grate.
4. Place the chops onto the grill and cook for about 3-5 minutes per side.
5. Meanwhile, for the sauce: in a bowl, add all the ingredients and mix well.
6. Transfer the chops onto serving plates.
7. Top with yogurt sauce and serve immediately.

Nutritional Information per Serving:

• Calories: 573
• Fat: 25.2g
• Sat Fat: 8g
• Carbohydrates: 12.1g
• Fiber: 1.7g
• Sugar: 7.9g
• Protein: 70.1g

Pork Chops Salad

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 8 minutes

Ingredients:

• 6 tablespoons olive oil, divided
• ¼ cup balsamic vinegar
• 1 tablespoon honey
• 1 garlic clove, chopped finely
• Salt and freshly ground black pepper, to taste
• 4 (8-ounce) (½-inch thick) bone-in pork chops
• 4 ripe peaches, pitted and sliced
• 4 cups fresh baby arugula
• 1 cup fresh parsley, chopped

Instructions:

1. Preheat grill to high heat. Lightly, grease the grill grate.
2. In a large bowl, add 5 tablespoons of oil, vinegar, honey, garlic, salt and black pepper and beat until well combined.
3. Brush the pork chops with the remaining oil and season with salt and black pepper evenly.
4. Place the chops onto the grill and cook for about 3-4 minutes per side.
5. Remove from the grill and set aside for about 5 minutes before serving.
6. In a bowl add the peach slices, arugula and parsley and toss to coat.
7. Divide the salad onto serving plates and top each with one pork chop.
8. Drizzled with honey mixture and serve.

Nutritional Information per Serving:

• Calories: 601
• Fat: 40.3g
• Sat Fat: 10.3g
• Carbohydrates: 20.9g
• Fiber: 3.2g
• Sugar: 18.9g
• Protein: 45.1g

Salmon with Salsa

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 12 minutes

Ingredients:

For Salmon:

• ¼ cup plain Greek yogurt
• 2 garlic cloves, minced
• 1 tablespoon fresh dill, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• ½ teaspoon ground coriander
• ½ teaspoons ground cumin
• Salt and freshly ground black pepper, to taste
• 4 (6-ounce) skinless salmon fillets

For Salsa:

• 1½ cups fresh mango, cut into chunks
• 1½ cups fresh pineapple, peeled, pitted and cubed
• ¼ cup red onion, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• Salt and freshly ground black pepper, to taste

Instructions:

1. For salmon: in a large bowl, add all the ingredients except the salmon and mix until well combined.
2. Add the salmon fillets and coat with the mixture generously.
3. Refrigerate for about 25-30 minutes, flipping once halfway through.
4. Meanwhile, for salsa: in a large bowl, add all ingredients except coconut and gently toss to coat well.
5. Refrigerate until use.
6. Preheat the grill to medium-high heat. Lightly, grease the grill grate.
7. Remove the salmon fillets from the bowl and with the paper towels, discard the excess yogurt mixture.
8. Place the salmon fillets onto the grill and cook for about 4-6 minutes per side.
9. Remove from the grill and transfer the salmon fillets onto the serving plates.
10. Serve alongside the salsa.

Nutritional Information per Serving:

• Calories: 343
• Fat: 14.6g
• Sat Fat: 2.3g
• Carbohydrates: 20.4g
• Fiber: 2.2g
• Sugar: 16g
• Protein: 35.1g

Prawn Lettuce Wraps

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 2 minutes

Ingredients:

For Prawns:

• 1 pound large prawns, peeled and deveined, with tails intact
• 1 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste

For Wraps:

• 8 large lettuce leaves
• ¼ of onion, chopped finely
• ½ cup carrot, peeled and julienned
• ½ cup cucumber, julienned
• 1/3 cup sour cream
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Preheat the barbecue grill to high heat. Lightly, grease the grill grate.
2. For prawns: in a bowl, add all the ingredients and toss to coat well.
3. Place the prawns onto the grill and cook for about 1 minute per side.
4. Remove from the grill and transfer the prawns onto a plate.
5. Arrange the lettuce leaves onto a platter.
6. Place the prawns in the center of each leaf and top with the cucumber and carrot.
7. Drizzle with the sour cream and serve immediately with the garnishing of cilantro.

Nutritional Information per Serving:

• Calories: 250
• Fat: 13g
• Sat Fat: 4.1g
• Carbohydrates: 5.7g
• Fiber: 1.4g
• Sugar: 26.9g
• Protein: 26.9g

Which one of these healthy recipes for your summer barbeque are you going to try first? Make sure to tag me on Instagram (@nathaliamelofit) so I can get cooking with you!

And if you LOVE these recipes that I have a treat for you! I’ve compiled a cookbook of over 50 healthy and delicious recipes that your whole family will LOVE. Plus you’re in luck, it’s on sale!! Get your copy of my recipes cookbook HERE.