Healthy Grilling Tips

Meradith Christensen gives us the tips to grilling healthy during those summer BBQs. Plus, a great grilled fruit recipe with a delicious iced tea to go with it.

Grill Tip #1

• Use spices and herbs for seasonings instead of pre-made marinades/sauces which enables the cook to control sugar and sodium.

Grill Tip #2

• Season freshly chopped veggies with seasonings of your choice and toss in a bit of olive oil. Then wrap the veggies into a foil pouch. Place pouch on top grill rack while meat is grilling and flip occasionally. This times your meat and your veggies to complete at the same time.

Grill Tip 3

• Grill sliced pineapple and serve warm over Greek yogurt for dessert.

Grill Tip #4

• Use leftover grilled veggies the next day on a salad or as a homemade pizza topper, or use them with your leftover grilled chicken or steak for fajitas.

Pritikin Longevity Center & Spa's Cinnamon Spice Grilled Pineapple

INGREDIENTS

• 1 pineapple peeled and sliced in 1/2 inch thick pieces

• 1 teaspoon cinnamon ground

• 1 teaspoon nutmeg ground

• 1/4 cup apple juice concentrate

• 2 teaspoons vanilla extract

• Balsamic vinegar, to taste

INSTRUCTIONS

1. In a bowl combine all ingredients except pineapple and balsamic vinegar.

2. Marinate pineapple slices in mixture for 15 minutes.

3. Grill pineapple on each side for 2 minutes.

4. Remove from heat and cool.

5. Serve hot or cold, drizzled with balsamic vinegar. Skip the soda and sugary beverages and enjoy with a cup of iced green/lemon tea

CARRINGTON FARMS CHAMOMILE CITRUS ICED TEA (Makes 8 servings)

INGREDIENTS:

• 8 chamomile tea bags

• Sliced lemon, lime, and orange slices; for garnish

PREPARATION:

Add the tea bags to a 2-quart pitcher and fill it about 1/3 of the way with hot water. Steep for five minutes, then remove tea bags. Fill pitcher rest of the way with colder water. Serve over lots of ice and garnish with fresh fruit slices.

For more information on Meradith Christensen, www.meradith.com.