Al Roker’s Grilled Vegetable Skewers are a healthy yet hearty Labor Day BBQ meal

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Despite having a larger than life attitude on TV, Al Roker dealt with health complications and weight gain issues. The celebrity often shares his weight loss secrets, including some delicious and healthy recipes. One of Roker’s favorites, his grilled vegetable skewers are a healthy yet hearty Labor Day cooking dish.

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How does Al Roker maintain a healthy weight?

Roker grew up eating, not because it was plentiful, but because his family had to find ways to stretch every dollar; Carbs were a great way to do this. In his 2013 memoir Never Going Back: Win the Weight Loss Battle ForeverRoker revealed that his weight was causing problems in his marriage.

The weatherman and his wife Deborah Roberts have tied the knot a year after his divorce from Alice Bell. In 2013, he told Today that his wife was growing frustrated with his weight and refusing to do anything about it.

Roker said he weighed 340 pounds at his heaviest, which made him feel “not as good as he thought he was.” However, the anchor got a different take on losing weight when his father made him “swear to God” on his deathbed that he would lose weight.

Al Roker in 2022 | Nathan Congleton/NBC

In 2002, Roker underwent gastric bypass surgery for weight loss. But he regained weight in 2011 after the death of his mother. The weather reporter allegedly gained 40 pounds from not spending enough time with his dying mother, wife and children.

Roker said he’s started watching his portions and exercising three times a week. The anchor also started running in March 2010 and even competed in a half marathon.

The now 67-year-old went on to explain in his book that he had eliminated caffeine, sugar, alcohol and gluten from his diet and started eating high-protein and low-carb foods. Roker said he tries to avoid watching TV at home while he eats and tries to avoid eating out of boredom.

Al Roker Grilled Vegetable Skewers recipe

Roker’s Grilled Vegetable Skewers calls for 1 summer squash, 1 zucchini, 1 red onion, 20 tomatoes, 20 white mushrooms, extra virgin oil, salt and pepper. Before preparing the dish, soak the skewers in water for half an hour to prevent them from burning on the grill.

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While they’re soaking, preheat a grill and place your quartered veggies on the skewers. After skewering, drizzle the vegetables with a little olive oil and season to taste.

Place the skewered vegetables on your grill and cook for about 15 minutes or until tender. Take out your kabobs and place them next to protein of your choice and enjoy.

More Al Roker recipes perfect for summer BBQs

If you’re craving some power, Roker has the perfect recipe with his Lemon and Mint Potato Salad. Grab some Yukon Gold potatoes, a lemon, olive oil, salt, ground pepper, a cup of mint leaves, and flaky sea salt for your garnish.

Cook the potatoes until tender, then drain and set aside. Squeeze the lemon and whisk with the olive oil and spices. Quarter your potatoes and toss them in your dressing. Add the chopped mint leaves and serve warm. Sprinkle the flaky salt for garnish.

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For his New Orleans Grilled Shrimp, you’ll need salt, king prawns, unsalted butter, onions, garlic, ketchup, extra virgin olive oil, chili powder, Worcestershire sauce, light brown sugar, lemon juice, oregano, thyme, cayenne, bay leaves, a lemon, and hot sauce Louisiana style.

Marinate shrimp in chili powder and salt. Place your herbs and flavorings in a saucepan over high heat with melted butter and reduce. Pour your reduced sauce over the shrimp and grill the shrimp for 5 minutes per side. Remove and serve with warm sauce for dipping.

TIED TOGETHER: Al Roker on losing weight over the holidays: ‘Every day is a struggle’

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