Family Time
Eating healthy while on vacation ... yes, it's possible!
Temptations abound when you're on vacation, but with a little common sense and self-control, you can eat healthy and still manage to have fun. Follow these tips and return home with the same waistline as when you left:
On the plane - Most airlines have stopped serving meals on flights, unless you're traveling an extended distance. The good news is you can take portable snacks with you. Choose fresh fruit or granola bars and say, "No, thanks" when the flight attendant stops by with packs of salty peanuts and crackers.
In the car - On a road trip, drive past the drive-thru! Pack a variety of nutritious foods in a cooler and fill it with ice packs. Or use a handy product like our Cool & Serve Square Tray. Fruits, raw veggies, sandwiches and yogurt are healthy and satisfying. Be sure to pack plenty of bottled water so you don't get tired or dehydrated while driving or riding in the car.
In your hotel - Because vacation is a time to kick back and relax, you might be drawn to the convenience of room service and a mini bar. If you decide to order room service, try to pick healthier options such as salads with low-fat dressing or grilled meats with vegetables. If your hotel offers a continental breakfast, try to stay away from the donuts and sweet rolls. Instead, choose fruits, whole-grain cereals and low-fat muffins.
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Featured Recipe: Adobo-Glazed Barbecue Chicken
Adobo sauce is a thick, spicy sauce that is often used to pack chipotle peppers and adds kick to this recipe's sweet and smoky glaze.  |
Since we are officially into entertaining the hottest part of summer, I thought I'd hare with you a delicious summertime recipe that's perfect for entertaining or a simple backyard family BBQ.
Ingredients:
Chicken
2 tbsp (30 mL) Smoky Barbecue Rub
2 tsp (10 mL) vegetable oil
2 garlic cloves, pressed
8 boneless, skinless chicken thighs (about 3 oz/90 g each)
Adobo Glaze and Garnish
1-2 tbsp (15-30 mL) seeded and finely chopped canned chipotle peppers (about 3-4 peppers)
1 tbsp (15 mL) adobo sauce from chipotle peppers
1/2 cup (125 mL) honey
1 tbsp (15 mL) Smoky Barbecue Rub
1 tbsp (15 mL) cider vinegar
1 medium green onion with top (about 1/4 cup/50 mL sliced)
Directions:
Prepare grill for direct cooking over medium-high heat. For chicken, combine rub, oil and garlic pressed with Garlic Press in Stainless (4-qt./4-L) Mixing Bowl. Add chicken and toss to coat; cover and refrigerate until ready to grill.
For glaze, remove and discard seeds from chipotle peppers with Quikut Paring Knife; finely chop peppers with Food Chopper. Whisk chipotle peppers, adobo sauce, honey, rub and vinegar in Small Batter Bowl. Reserve half of the glaze for serving.
Grill chicken, covered, 4 minutes or until grill marks appear. Turn with BBQ Tongs and grill 4-6 minutes or until Digital Pocket Thermometer inserted into thickest part of thighs registers 180°F (82°C) and juices run clear. Brush both sides of chicken with glaze using BBQ Basting Brush during last 2 minutes of cooking.
To serve, spoon reserved glaze over chicken; top with sliced green onion.
Yield: 4 servings
Nutrients per serving: Calories 400, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 110 mg, Carbohydrate 37 g, Protein 31 g, Sodium 520 mg, Fiber 0 g
Diabetic exchanges per serving: 2 fruit, 1/2 starch, 4 low-fat meat, 1/2 fat (2 1/2 carb)
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Noel's Kitchen Tips.com | Here is a recap of what we shared on the blog last week, just in case you missed a post or two!
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