So, BBQ season rolls around, right? And I’m there, trying to stick to my low-carb thing, but man, the usual side dishes are just a minefield. Potato salad, corn on the cob, pasta salad… delicious, sure, but they’d send my carb count through the roof. For a while, I just kinda skipped sides, or nibbled on a sad lettuce leaf. It wasn’t much fun, to be honest.
My Quest for Decent BBQ Sides
I got pretty fed up. I mean, a BBQ is supposed to be enjoyable, not a test of willpower against a mountain of carbs. So, I decided I had to figure this out. I wasn’t looking for super fancy, complicated stuff. I just wanted some tasty things that wouldn’t make me feel like I was missing out, and wouldn’t take me all day to prep. I started experimenting. Some things were… well, let’s just say they didn’t make the cut. Too bland, too weird, or just too much hassle for a casual BBQ.
But then, I started hitting on some winners. Things that were actually easy and genuinely good. It wasn’t about finding exact “replacements” for the carby stuff, but more about finding things that stood on their own and just happened to be low-carb.
What I Actually Make Now
After a bit of trial and error, I’ve landed on a few go-to options that I pretty much always have on rotation. They’re nothing groundbreaking, but they work for me, and even my carb-loving friends don’t complain, which is saying something!
- Grilled Veggies: Seriously, this is a no-brainer. I grab whatever looks good – zucchini, bell peppers, asparagus, mushrooms. Toss them in some olive oil, salt, pepper, maybe a bit of garlic powder. Slap them on the grill. They get that nice smoky char. So simple, so good. I used to overthink this, but now it’s a staple.
- Cauliflower “Fauxtato” Salad: Okay, I was skeptical about this one at first. Cauliflower pretending to be potato? Seemed like a stretch. But I tried a few versions, tweaked things, and found one I actually like. Steamed cauliflower, chopped up, mixed with mayo, mustard, celery, onion, hard-boiled eggs – you know, the usual potato salad stuff. The trick is to not overcook the cauliflower, so it still has a bit of bite. It’s surprisingly satisfying.
- Creamy Coleslaw (Sugar-Free): This one’s a classic for a reason. I just make sure to use a sugar-free dressing, or I whip up my own with mayo, apple cider vinegar, and a keto-friendly sweetener. Lots of crunch, and it cuts through the richness of grilled meat perfectly. I always make a big batch of this.
- Big Green Salad with All The Fixings: You can’t go wrong with a good salad. But I don’t mean a few limp lettuce leaves. I load it up with cucumber, tomatoes (in moderation, for me), avocado, maybe some cheese, nuts or seeds for crunch, and a really good, full-fat, low-sugar dressing. Ranch or a vinaigrette usually does the trick.
Honestly, since I figured out these simple sides, BBQs are way less stressful. I can load up my plate, enjoy the food, and not feel like I’m making a huge sacrifice. It’s all about finding what works for you and keeping it simple. No need to reinvent the wheel, just make a few smart swaps. Now, if you’ll excuse me, I think I hear the grill calling my name.
