Eating Outdoors

Season 2 - Episode 3

This focuses on the dietary challenges of “Eating Outdoors.” Meat-heavy tailgate barbecues and convenience-oriented camping fare like hot dogs, canned chili and S’mores pose a problem to those of us who can’t, or at least shouldn’t, eat like teenagers anymore! Where we eat often impacts what we eat, and al fresco dining before the big game, or out in the woods, requires greater dietary diligence than cooking and eating at home.

Chef/host David Jackson starts us off in the kitchen by prepping deliciously lean and tasty Lemon/Pepper Salmon Skewers and Fresh Tomato & Basil Salad, destined for the cooler and eventually the grill for a lighter, more nutritious tailgate party in the great outdoors. Then David cooks up a campsite supper with his extraordinary Fireside Chili. With ground turkey meat, three varieties of beans, a garden full of fresh vegetables and fragrant spices it’s delectably low in fat, low in sodium, high in fiber and guaranteed to stick to our ribs rather than our arteries!