Food for thought

Delicious and nutritious recipes to feed your brain health

What you eat isn’t just about keeping your heart healthy—it’s also about keeping your brain in tip-top shape. Since the brain is not a separate system from the rest of your body, the foods you eat, especially those high in certain nutrients and antioxidants, can help ward off dementia and other mental conditions. For instance, those with higher quality diets have been found to have a lower risk of suffering from depression.

Get started with these recipes that are sure to improve your state of mind, and show that brain-boosting nutrition can also please your taste buds.

Egg and Chickpea Puttanesca

Something about summer weather makes most people want to cook dishes requiring minimal time, effort, and cleanup. This version of Italian puttanesca fits the bill. Eggs and chickpeas are nestled into a super-fragrant sauce studded with flavour boosters including garlic, capers, and anchovies. Consider serving with crusty sourdough bread so you can enjoy every last bit of this sauce.

Ingredients

4 large eggs

1 Tbsp (15 mL) avocado oil or grapeseed oil

2 garlic cloves, finely chopped

2 or 3 anchovy fillets, finely chopped

1 Tbsp (15 mL) tomato paste

1/2 cup (125 mL) white wine

28 oz (798 mL) can no-salt-added diced tomatoes

1 tsp (5 mL) Italian seasoning

1/2 tsp (2 mL) dried red pepper flakes

1/4 tsp (1 mL) black pepper

2 cups (500 mL) cooked or canned chickpeas (drained and rinsed)

1/3 cup (80 mL) sliced Kalamata olives

2 Tbsp (30 mL) capers, drained

1/4 cup (60 mL) chopped fresh basil or parsley

Oil Change

Able to handle the heat, avocado is a great multipurpose cooking oil that is high in monounsaturated fat, of which greater intakes have been shown in research to be associated with improved general intelligence.

Steps

1. In large saucepan, place eggs and cover with cold water by 1 in (2.5 cm). Bring to a boil and cook for 30 seconds. Cover pan with tight-fitting lid and remove from heat; set aside for 10 minutes. Place eggs in ice water and cool for 10 minutes. Peel eggs and slice each in half lengthwise.

2. In large skillet, heat oil over medium. Add garlic and anchovy; cook, stirring, until fragrant, about 30 seconds. Stir in tomato paste; heat for 30 seconds. Add wine to pan, and simmer for 1 minute, scraping up any brown bits. Add tomatoes and their juices, Italian seasoning, red pepper flakes, and black pepper. Cook until liquid is reduced by half, about 10 minutes. Stir in chickpeas, olives, and capers; heat for 1 minute. Nestle in eggs. Garnish with basil or parsley.

Serves 4

EACH SERVING CONTAINS: 551 calories; 31 g protein; 14 g total fat (2 g sat. fat); 72 g total carbohydrates (17 g sugars, 20 g fibre); 344 mg sodium

Brain Booster

Eggs are the richest dietary source of choline, a nutrient that is required for proper brain performance, including improving memory. A recent study in Nutritional Neuroscience found that a high-fibre diet may reduce risk of dementia. The mechanisms are currently unknown but might involve the interactions that take place between the gut and the brain: fibre can regulate the composition of the microbiome, which, in turn, impacts neuroinflammation. That makes it a good idea to work more fibre-packed foods such as chickpeas into your daily routine.

Nutty Tempeh Tacos with Chunky Avocado Salsa

The trio of walnuts, tempeh, and mushrooms is a nutrientdense and meaty-tasting substitute for meat in these plant-strong tacos. The mixture mimics the texture of ground meat quite nicely. If using smaller street-style corn tortillas, a more appropriate serving size might be three tacos. You are welcome to add a dollop of sour cream.

Ingredients

TACO FILLING

7 oz (200 g) pkg tempeh

8 oz (225 g) cremini mushrooms, stems removed

1 cup (250 mL) walnut halves

2 Tbsp (30 mL) low-sodium soy sauce or tamari coconut aminos

1 Tbsp (15 mL) tomato paste

1 Tbsp (15 mL) fresh oregano, or 1 tsp (5 mL) dried oregano

1 tsp (5 mL) cumin

1 tsp (5 mL) smoked paprika

1 tsp (5 mL) garlic powder

1 tsp (5 mL) onion powder

1/8 tsp (0.5 mL) salt

1 Tbsp (15 mL) avocado oil or grapeseed oil

2 tsp (10 mL) cider vinegar

SALSA

1 large avocado, cubed

1 cup (250 mL) halved cherry tomatoes

1/2 cup (125 mL) diced red onion

1 jalapeno pepper, finely chopped

1/2 cup (125 mL) chopped cilantro

1/4 tsp (1 mL) salt

Juice of 1/2 lime

8 corn tortillas, warmed

STEPS

1. Roughly chop tempeh and mushrooms. Place in food processor, add walnuts, and pulse gently multiple times until everything is evenly chopped and resembles texture of ground beef, being careful not to overprocess (or it will be too mushy).

Pulse in soy sauce or tamari, tomato paste, oregano, cumin, paprika, garlic powder, onion powder, and salt.

2. In skillet, heat oil over medium heat. Add processed ingredients and cook for 7 to 10 minutes, stirring occasionally, until mixture darkens and has lost some of its moisture. Stir in vinegar and heat for 1 minute.

3. To make salsa, in bowl, toss together avocado, tomatoes, onion, jalapeno, cilantro, salt, and lime juice.

4. To serve, top tortillas with walnut mixture and salsa.

Serves 4

EACH SERVING CONTAINS: 551 calories; 24 g protein; 37 g total fat (4 g sat. fat); 43 g total carbohydrates (6 g sugars, 11 g fibre); 632 mg sodium

Tortilla Swap

Hold the tortillas and serve the nutty mixture and avocado salsa over baby greens for a taco salad. You can finish with baked tortilla chips and shredded cheddar cheese, or crumble queso fresco overtop.

Brain Booster

Higher intakes of plant-based protein have been linked to improved brain functioning, which makes using meaty tempeh for taco night worth thinking about. People who ate avocado daily for six months saw a big boost in working memory and problem-solving efficiency, a study in the journal Nutrients found—a benefit attributed to the high levels of the antioxidant lutein in the creamy fruit. People who frequently eat mushrooms and walnuts have been found to have lower rates of depression. And eating nutrientdense nuts, in general, has been tied to improved cognitive functioning.

Golden Carrot Soup

When temperatures begin to climb, it’s good to know that soup need not be off the menu. Just serve it cold for a refreshing way to beat the heat! This vibrant Thai-flavoured carrot soup is a feast for the eyes and a smart way to spoon up some brain-benefitting nutrition. The soup may thicken in the refrigerator, so thin with additional liquid if needed. During the cooler months, this soup can be served warm for cozy comfort.

Ingredients

1 lb (450 g) carrots, cut into 1 in (2.5 cm) pieces

1 1/2 cups (350 mL) canned light coconut milk or unsweetened coconut milk beverage

1 orange bell pepper, seeded and quartered

2 green onions, chopped

1 garlic clove, peeled and chopped

2 tsp (10 mL) sesame oil

1 Tbsp (15 mL) rice vinegar

Juice of 1/2 lime

1 tsp (5 mL) fish sauce (optional)

1 Tbsp (15 mL) honey

1 Tbsp (15 mL) chopped fresh ginger

3/4 tsp (4 mL) turmeric powder

1/2 tsp (2 mL) cayenne

1/2 tsp (2 mL) salt

1/3 cup (80 mL) roasted unsalted peanuts, or 2 Tbsp (30 mL) sesame seeds

1/3 cup (80 mL) chopped cilantro

Brain Booster

Research has found that higher intakes of carotenoids, including beta carotene abundant in carrots and bell peppers, can help diminish the cognitive decline that occurs with aging. These antioxidants may help reduce oxidative damage to brain cells. There is also some evidence that compounds in turmeric, including curcumin, can help slow the aging process of our brains

Steps

1. In steamer basket set in pan filled with 2 in (5 cm) of water, place carrots. Heat, covered, until carrots are tender, about 10 minutes.

2. In blender, place coconut milk, 1/2 cup (125 mL) water, carrots, orange bell pepper, green onions, garlic, sesame oil, rice vinegar, lime juice, fish sauce (if using), honey, ginger, turmeric, cayenne, and salt, and blend until smooth. If a thinner consistency is desired, blend in additional water or coconut milk. Place soup in container and chill for at least 2 hours.

3. To serve, place cold soup in bowls and garnish with peanuts or sesame seeds and cilantro

Serves 4

EACH SERVING CONTAINS: 128 calories; 2 g protein; 4 g total fat (2 g sat. fat); 22 g total carbohydrates (13 g sugars, 4 g fibre); 382 mg sodium

On Fire

During the outdoor cooking season, it’s possible to grill your carrots to infuse the soup with a hint of smoky flavour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. If your carrots have fronds still attached, trim to about 1/2 in (1.25 cm). If using thicker carrots, be sure to slice them in half lengthwise so they have a chance to cook through before charring too much on the outsides. Brush carrots with oil and arrange them on the grill. Grill for approximately 20 minutes, turning halfway through, until carrots are charred in a few places and tender.

Hidden Greens Chocolate Shake

Whether serving for breakfast or after a hard workout, this “I-can’t-believe-it-has-greens” frosty smoothie hits all the nutritional and flavour high points. Yes, it does taste like dessert in a glass. If your dates are dry or stiff, it’s recommended to soak them in warm water for a few minutes before blending. If you want to go big on protein, you can blend in some of your favourite protein powder.

Ingredients

1 cup (250 mL) milk or unsweetened dairy-free milk

1/2 cup (125 mL) Greek yogurt or dairy-free yogurt

1 Brazil nut

1 cup (250 mL) baby kale or baby spinach

1 pitted Medjool date or 2 regular pitted dates

1 1/2 Tbsp (22 mL) cacao powder

1/4 tsp (1 mL) cinnamon

1/2 cup (125 mL) frozen cherries

1/2 frozen banana, chopped

Steps

1. In blender, place all ingredients in the order listed and blend until smooth.

Serves 1

EACH SERVING CONTAINS: 433 calories; 30 g protein; 13 g total fat (8 g sat. fat); 68 g total carbohydrates (37 g sugars, 14 g fibre); 175 mg sodium

Brain Booster

One study found that middle-aged participants with higher levels of lutein—a carotenoid antioxidant found abundantly in leafy green vegetables such as spinach and kale—had neural responses that were more on par with younger individuals. Raw vegetables and fruits, in particular, may deliver even greater benefits to brain health than cooked or canned. And a higher intake of fruits and vegetables appears to help improve the psychological well-being of younger adults. A single Brazil nut delivers a day’s worth of selenium, an essential nutrient associated with a lower risk for depressive symptoms.

On Your Mind

The research-backed MIND diet is a brain-healthy eating pattern that stands for Mediterranean-DASH intervention for neurodegenerative delay. It’s a hybrid of the Mediterranean diet and DASH diet (dietary approaches to stop hypertension), and it focuses on food groups in each diet that can provide the necessary nutrition to boost your brainpower and protect it from age-related cognitive problems such as Alzheimer’s disease.

The foods promoted with the MIND diet can also lower inflammation, which is important for lowering the chances of developing dementia.

Mind Diet Foods To Eat

√ leafy green vegetables including kale, spinach, and chard—at least 1 serving daily

√ all other vegetables—2 or more servings per day

√ berries—2 or more servings per week

√ nuts—5 or more servings per week

√ extra-virgin olive oil—daily

√ whole grains—3 or more servings per day

√ fish/seafood—1 or more servings per week, especially options rich in omega-3 fats

√ beans—4 or more servings per week

√ poultry—2 or more servings per week

FOODS TO AVOID OR LIMIT

× butter/margarine

× cheese

× red meat

× fried foods

× sweets and pastries

Subzero Heroes

Hold the ice cubes. Frozen fruits lend smoothies a delicious creamy texture, not to mention that frozen cherries and berries are heavy in brainimproving flavonoids and other antioxidants.

Get creative with all that summer has to offer

Eating outdoors can be one of the true pleasures of life. We can kick off our shoes and feel the cool grass beneath our bare feet, savour the warmth of the sun on our skin, hear the tantalizing sizzle of the grill, and smell the earthy fragrance of the coals that instantly recalls backyard memories.

Maybe it’s because eating alfresco appeals to all of our senses. Maybe it’s because we’re more relaxed, or maybe it’s because we relish the opportunity to just be and to spend time with our family and friends. But, somehow, everything seems to taste so much better in the fresh outdoor air.

Whether in your backyard, on the beach, or in a park, make any outdoor cookout a delicious success that the whole family will enjoy with these four creative alfresco recipes. Let’s get grilling!

Grilled Figs and Butter Lettuce with Honey Yogurt Dressing

Figs are often served with yogurt and honey as a dessert. For this salad recipe, yogurt and honey come together in a tangy dressing for sweet summer leaves. The figs are grilled quickly on the barbecue for an extra bit of charred flavour.

Ingredients

1/4 cup (60 mL) Greek yogurt

1 Tbsp (15 mL) apple cider vinegar

2 tsp (10 mL) honey

1 tsp (5 mL) fresh thyme

1 Tbsp (15 mL) finely diced shallot

1 butter lettuce, leaves separated, washed, and dried

6 figs

2 tsp (10 mL) extra-virgin olive oil, for brushing

Steps

1. In small jar or bowl, combine yogurt, vinegar, honey, thyme, and shallot.

2. Arrange lettuce leaves on large serving platter.

3. Slice figs lengthwise and brush with olive oil. With cover closed, preheat barbecue to 350 F (175 C). Lay fig halves face down on hot grill; grill for about 4 to 6 minutes, lifting and replacing them at a 45-degree angle once to make cross-hatch grill marks. Arrange figs over lettuce and dress with yogurt dressing.

Serves 4

EACH SERVING CONTAINS: 112 calories; 3 g protein; 2 g total fat (0 g sat. fat); 23 g total carbohydrates (19 g sugars, 4 g fibre); 7 mg sodium

How To Choose Figs

Although we refer to them as fruits, figs are actually a conglomeration of tiny flowers held within their fleshy structure. A perfectly ripe fig is a true pleasure that doesn’t last long, so aim to pick some at their peak. Look for figs with soft flesh that yields to a gentle touch. If there is any sign of mushiness or mold, leave them behind.

Grilled Flatbread with Plum, Onion, and Spinach

The thyme-scented dough for this flatbread takes only a few minutes to put together, but it develops flavour as it rises slowly in the fridge over several hours. Plan to make the dough in the morning for an evening cookout, or the night before for a lunchtime get-together. Cooked quickly on the grill, slightly charred plums, red onions, spinach, and a hint of goat cheese provide a fantastic flavour punch.

Ingredients

1/2 cup (125 mL) warm water

1/2 tsp (2 mL) active dry yeast

1 cup (250 mL) all-purpose flour

1/2 cup (125 mL) whole wheat flour

1/2 tsp (2 mL) salt

2 Tbsp (30 mL) fresh thyme, plus extra for garnish

1 Tbsp (15 mL) pine nuts, plus extra for garnish

2 large plums, sliced in half

1/2 red onion

1 cup (250 mL) spinach

1 oz (28 g) goat cheese

Balsamic vinegar, for garnish

Steps

1. In bowl of stand mixer, dissolve yeast in warm water and let stand for 10 minutes.

2. While yeast is proofing, in separate bowl, using wire whisk, mix flours, salt, and thyme. Once yeast is foamy, add flour mixture and mix in stand mixer fitted with dough hook, or knead by hand until dough is smooth and elastic (about 7 minutes). Stop mixer halfway through, remove bowl, add pine nuts, and then knead a few times by hand to incorporate before returning to knead with the dough hook. Place dough in oiled bowl and cover with lid; refrigerate for 6 to 8 hours or overnight.

3. Remove dough from fridge 1 hour before you wish to cook it to allow it time to rise and come up to temperature. If you are doing this outside, keep dough covered in a shady area.

4. Divide dough into 4 pieces and press or roll out to about 1/8 in (3 mm) thick while you preheat the grill. A gas barbecue should be brought to a temperature of 400 F (200 C). Brush grill with olive oil, place pieces of dough on grill, and cook for 3 to 4 minutes, with lid closed, until dough is slightly browned and beginning to puff up. Flip and grill the second side for a further 2 minutes, with lid closed, checking from time to time.

5. While grilling flatbreads, you can also grill the onion and plums. Place onion face down on grill and grill for about 4 minutes, until nicely charred. Grill plum halves at the same time, turning once, about 4 minutes total. The fruit will take less time than the flatbread, so when they’re done, place fruit on top rack of grill to keep warm.

6. When flatbreads are ready, remove to board or plate and cover each with some of the spinach. Slice grilled onion and plums and divide, along with goat cheese, among individual pieces of flatbread. Garnish with some additional pine nuts, fresh thyme, and a sprinkle of balsamic vinegar.

Serves 4

EACH SERVING CONTAINS: 204 calories; 7 g protein; 5 g total fat (2 g sat. fat); 34 g total carbohydrates (4 g sugars, 3 g fibre); 324 mg sodium

Freeze With Ease

Flatbread dough can be made in advance and frozen. You can make a double or quadruple batch and freeze so you always have some on hand. Allow dough to rise in the fridge as described, but instead of bringing it out and allowing it to warm up, freeze individual portions in an airtight container.

Take dough out of the freezer the night before you wish to use it and allow to thaw in the refrigerator. Depending on how warm it is, allow 1 to 2 hours for it to come up to temperature before grilling.

Turkey Meatball Skewers with Cinnamon, Coriander, and Cumin

Fragrant flavours of cinnamon, coriander, and cumin lend a warm spiciness to these meatball skewers made from ground turkey. Serve them on their own as part of a larger meal, or take them a step further by adding some grilled veggies and wrapping them in a pita for a portable handheld meal.

Ingredients

12 oz (340 g) ground turkey thigh meat

1 shallot, finely chopped

3 garlic cloves, peeled and crushed

1/2 tsp (2 mL) cinnamon

1/2 tsp (2 mL) coriander

1/2 tsp (2 mL) cumin

2 Tbsp (30 mL) finely chopped curly parsley

1 egg, lightly beaten

3 Tbsp (45 mL) ground rolled oats (see tip)

1/2 tsp (2 mL) salt

Steps

1. In medium-sized bowl, combine all ingredients with fork. Using a tablespoon measure, or a melon baller or cookie scoop of same size, scoop and roll mixture into balls. Refrigerate until ready to cook, up to 4 hours.

2. Remove from refrigerator 30 minutes prior to cooking. When ready to grill, place 4 balls on each of 6 moistened wooden skewers. Wipe any excess turkey from tip of the skewer with a small piece of kitchen roll or clean cloth. Grill skewers on grill preheated to 350 F (180 C), with lid closed, for approximately 4 to 5 minutes per side or until internal temperature reaches 165 F (75 C). Serve immediately.

Serves 6

EACH SERVING CONTAINS: 282 calories; 42 g protein; 11 g total fat (0 g sat. fat); 4 g total carbohydrates (0 g sugars, 1 g fibre); 206 mg sodium

Skewer Skills

You’ll benefit from additional flavour and save time if you prepare meatballs in advance. But hold off making up the skewers until just before cooking, since if they’re made up too early, the meat tends to pull away from the skewer, making it difficult to manoeuvre them while on the grill.

As you assemble skewers, squeeze meatballs around the skewer slightly with your hands so they “grab” onto the skewer and the other meatballs. When moving skewers on the grill, think of rolling them over, versus lifting and flipping them.

And don’t forget to soak wooden skewers in water for about 30 minutes before you assemble them.

Ground Oats

Instead of the usual bread crumbs, use rolled oats and you’ll reduce your sodium intake significantly. Grind them up by blitzing them quickly in the food processor until they’re the texture of fine bread crumbs.

Grilled Pineapple Pops with Coconut Lime Cream

Have a napkin handy when you serve these luscious grilled pineapple skewers. They’re as fun to eat as they are juicy, so we can’t guarantee that everyone stays perfectly clean. Grilled pineapple is a classic, but this version spices things up a bit, with just a pinch of heat that even kids will enjoy. Seared only until they begin to release their delicious juices but are still firm, these pineapple pops are topped off with a dollop of lime-zested coconut cream that’s perfect for dipping.

Ingredients

About 3/4 cup (180 mL) coconut whipped cream (see tip)

1 Tbsp (15 mL) coconut sugar

1 tsp (5 mL) cinnamon

1/2 tsp (2 mL) nutmeg

1/2 tsp (2 mL) allspice powder

1/4 tsp (1 mL) spicy smoked paprika

Pinch of salt

1 whole pineapple, skin removed, cored, and sectioned into 12 spears

Steps

1. About 4 hours in advance, make coconut whipped cream according to directions in the tip below and reserve.

2. You can also make sugar-spice mixture ahead of time by combining coconut sugar, spices, and salt, and setting aside. Soak 12 bamboo skewers in water for at least 30 minutes.

3. When ready to serve pineapple, insert soaked bamboo skewer into each piece of pineapple. Lightly dust each spear with sugar-spice mix. Heat grill to 375 F (190 C). Brush grill with a bit of neutral-flavoured oil (grapeseed oil works well) and place pineapple skewers down at a 45-degree angle to grill grates; cook for 1 or 2 minutes, or until you have a nice grill mark and the pineapple lifts easily. Lift and replace pineapple at the opposite 45-degree angle to make a cross-hatch grill pattern. Repeat on the other side.

4. To serve, scoop a tablespoon of coconut whipped cream into a dish and top with a pineapple skewer. Sprinkle with additional lime zest if desired. Dip pineapple into coconut whipped cream as you eat it.

Serves 12

EACH SERVING CONTAINS: 100 calories; 1 g protein; 4 g total fat (3 g sat. fat); 18 g total carbohydrates (14 g sugars, 1 g fibre); 26 mg sodium

Coconut Whipped Cream

Coconut cream is made using a chilled can of coconut milk. Be sure to use full fat—not light— coconut cream, and chill it well overnight.

14 oz (400 mL) can of coconut milk, chilled overnight

4 tsp (20 mL) lime zest (about 2 limes)

For maximum effect, chill bowl and beaters overnight. About 4 hours in advance of serving, drain liquid from can (save for another use) and scoop out solid cream. Place cream in bowl of stand mixer. Whisk on high until light and fluffy, about 2 minutes. Add lime zest and mix to incorporate. Reserve, covered, in refrigerator, or chill in a very cold cooler until you’re ready to serve.

Outdoor dining will be a breeze when you plan like a pro.

Seek Shade

We tend to gravitate to the sun, but most will be more comfortable eating in the cool of the shade. Give some thought to where the sun will be at dinner time. It’s a lot easier to move your table to the right spot before you’ve laid the food out.

Make A Plan

Most of us work on automatic when cooking in our kitchens, but when moving our base of operations to an outdoor location, our usual amenities may not be at hand. This is especially true if you’ll be away from your home, in a park, or at the beach. Plan your workstation in advance, considering how and where you’ll set up your work area, any special utensils you’ll need, and where you’ll put dirty dishes as you prep the meal.

Hydration Station

With the sun on high, it’s important to stay hydrated. Even if you’re serving other beverages, water’s still your best friend when it comes to hydration. Make sure to have plenty of H2O on hand, and make it easy for friends and family to serve themselves. Keep it in a cool place, such as a separate table under the shade of a tree, and perk it up with mint leaves, lemon or lime slices, or a splash of apple cider vinegar.

If you have invited guests, it can be nice to make a welcome drink that can be easily and quickly dispensed when guests arrive. Try this refreshing cooler:

Pour 4 cups (1 L) boiling water over 2 tsp (10 mL) caraway seeds and 4 sprigs of mint. Allow to steep for 10 minutes. Strain. Add 2 tsp (10 mL) honey or maple syrup, and chill. Serve with additional sprigs of mint.

Keep The Critters Away

Usually, the more the merrier, but there are certain uninvited guests we’d prefer not to include. Plan a beautiful table, but avoid fragrant flowers that may attract insects. Herbs like rosemary will help keep insects away. A few well-placed net covers will protect food. And even the best-behaved pet may be tempted by your delicious meal, so keep food up high and out of their reach.

Buffet Or Family Style

Whatever your plan, consider where the food will go, how you’ll serve it, and how you’ll keep it cool or hot, as the case may be. A table placed in a shady spot, away from the main eating area, allows everyone to serve themselves and keeps things neat. A progressive dinner is also an option and allows breaks in between dishes so you’re not trapped behind the grill.

Be Prepared And Ask For Help

One of the great things about outdoor grilling is that you can enjoy time with your family and friends while you cook. This is even more possible if the dishes are simple and easily prepared. Things will go more smoothly if you have prep done in advance and don’t have too many dishes competing for grill space at one time. But you don’t have to do all the work yourself. Rope others into the fun.

Hurry Up And Wait No More

Consider activities to keep kids and adults entertained while prep is happening. This may include helping with the prep, setting the table, or enjoying some outdoor games that all can participate in.

Plan For Temperature

Over the course of an evening, the temperature can change, so if you want to keep the party going, have a sweater and a few blankets on hand to warm things up as the sun goes down.

CONSIDER THE “WHAT-IFS”

Rain happens! But it doesn’t need to ruin your experience. Have a plan, just in case. A tarp or quickly erected tent has saved many an afternoon. Remember to go with the flow and embrace the moment. Likewise, don’t forget safety. Have a plan for fire, and only grill when and where it’s safe to do so.