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Tasty and Low-Calorie Side Dishes for Your Summer Barbecue!


One of the best things about going into the warmer months has to be barbecues and the food that comes with them! The good news is with Team RH, you don’t need to avoid them just to stay on track. We’ve come up with top tips and tricks for staying on plan, plus some tasty recipes for when you’re hosting your own get together. 

Top Tips for staying on track during the Barbecue Season:
  • Bring your own food to make sure you’re tracking your calories and macros accurately.
  • The best way to do this is to pre-portion and weigh out your food before the barbecue.
  • If you plan on drinking alcoholic beverages, make sure to bring your own. If you're going to drink alcohol - clear spirits with diet mixers are the lowest calorie options.
  • Don’t be ashamed to tell the host that you’re on the Team RH Life Plan and that you’re committed to your weight loss journey. Just remember, you're smashing it!
  • Most importantly, Enjoy Yourself! You’re absolutely allowed to eat tasty foods and still stick to your Team RH goals.

Here at Team RH, we want you to enjoy tasty food and meals whilst still losing weight and smashing your Life Plan goals. So we’ve come up with some staple summer side dishes to fit in with your tracking. 

All the macros have been worked out for you, but do make sure to weigh everything out accurately, as every brand/shop is different. Having accurate macros is super important! Tracking your food accurately is crucial to your weight loss journey, as even small amounts can put you in a caloric surplus if you’re not tracking them properly. 

Creamy Potato Salad

Everyone loves a good, creamy potato salad with their barbecues' on a Summer’s day. We’ve come up with a quick and tasty way to whip up people’s favourite dish without sacrificing a lot of calories ... ENJOY!

Serves 4 as a Side Dish


1kg New Potatoes

200g Low Fat Mayonnaise (we used Hellmann’s own)

50g Spring Onions 

50g Green Beans (for added fibre)

28g Red Onion, finely chopped

Pinch of Salt

Pinch of Black Pepper

Optional: Zest of Lemon

Optional: Paprika, Basil and Rosemary 

Optional: Add Tuna for an added protein punch, just remember to work out your macros.


  • Make sure to wash all your potatoes before cutting them into chunks, leaving the skins on.
  • Pop your potatoes into a large pan and add a pinch of salt. 
  • Add boiling water until the potatoes are covered. Cook the potatoes until tender. This normally takes around 15 minutes.
  • Once the potatoes have cooked, drain them using a colander and leave them aside to cool.
  • Slice green beans into 2cm chunks and boil for 5 minutes until cooked through, before draining.
  • Meanwhile, chop your red onion and spring onions into thin slices, and add them along with the green beans into a bowl with the mayonnaise. You can add lemon zest as an optional extra to your mayonnaise for a fresh zing. 
  • Add in the potatoes and toss until coated in Mayonnaise.
  • You can add spices/ herbs as an optional extra, such as paprika, basil or rosemary which adds further flavour.

Make sure you weigh all your ingredients out properly to get the most accurate macros!

Roasted Vegetables

This is the perfect side to any protein-rich meal! The great thing about this recipe is you can add as many vegetables as you want to increase your fibre. It all works together to create a scrumptious barbecue side!

Serves 4 as a Side Dish


20g Olive Oil (approx. 22ml)

200g Aubergine 

100g Red Peppers 

100g Yellow/ Orange Peppers

28g Red Onion

200g Courgette

200g Cherry Tomatoes

200g Mushrooms

60g Feta Cheese

1 Garlic Clove 

20ml Balsamic Vinegar (for added sweetness)

Salt and pepper (to taste)


  • Preheat the oven to 200C (Fan: 180C, Gas Mark 6)
  • Make sure to wash all your vegetables before cooking.
  • Cut the aubergine into approx. 2cm chunks along with the courgette.
    Remember: aim for uniformity when you’re chopping the vegetables.
  • Cover all the vegetables, including the mushrooms, in olive oil and season with salt and pepper.
  • Chop and dice your garlic clove, spread it over a baking/roasting tray.
  • Spread your vegetables over a baking tray into a single layer or use a roasting tray if you have one (use two baking trays if needed). 
  • Leave your vegetables to roast for 15 minutes, then add the cherry tomatoes to the baking tray.
  • Leave to cook for a further 10 minutes - you want your vegetables to be easily pierced by a fork to know they’re ready to come out of the oven.
  • Once your vegetables are cooked, sprinkle a dash of balsamic vinegar over the vegetables and mix in.
  • Scatter the feta cheese over the roasted vegetables until covered.
  • Pop the vegetables back into the oven for a further 5-10 minutes.
  • Take out the oven and add salt and pepper to season further, if needed.

Make sure you weigh all your ingredients out properly to get the most accurate macros!

Tomato and Mozzarella Bruschetta with a Balsamic Glaze

This is one of our all-time favourite dishes. It’s healthy but still super tasty and quick to make.

Serves 4 as a side


20g Olive Oil (approx. 22ml)

125g Mozzarella

200g Tomatoes (diced)

10g Fresh Basil

3 Garlic Cloves

10ml Balsamic Glaze

200g White Baguette (or swap for wholemeal bread for added fibre)

Pinch of Salt & Black pepper


  • Preheat the oven to 200C (180c/ gas mark 6)
  • Place a small amount of oil into a pan until heated.
  • Meanwhile, chop and dice your garlic and add to the heated pan. Let this cook for 2-3 minutes.
  • Remove from the heat and let cool.
  • Dice the tomatoes, making sure to deseed them. 
    TIP: The easiest way to do this is to cut your tomatoes in half and take a spoon to remove the inside. 
  • Add the tomatoes, along with the fresh basil, half the cooked garlic and oil into the bowl and mix until covered.
  • Chop the mozzarella into small chunks and add to the bowl with the tomatoes. Season with salt and pepper.
  • Cut the baguette into approx. 3cm slices and cover with a small amount of oil on both sides.
  • Pop onto a baking tray and put into the oven for around 10 minutes, turning the slices after 5 minutes.
  • Remove from the oven. Once the bread has cooled, rub the rest of the garlic onto the top side of each slice.
  • Distribute the tomato mixture onto each slice and add a drizzle of balsamic glaze on top of each piece. 

Make sure you weigh all your ingredients out properly to get the most accurate macros!