Grilling!

It's summertime!... Almost! 
Well, pretty much.  Given that I live in Canada, it's a little bit iffy about when seasons start and stop.  I look outside, and I see sun, therefore, it must be summer!

You know what summer means?  BBQ!  (Actually, apparently Alberta has the highest national average for people who BBQ outside year round and I'm proud to say I'm one such person, but I digress...)

Grilling is a fantastic way to cook your food and keep it low-fat.  It imparts its own charred flavor, unlike methods such as boiling, and you can grill very nearly anything.  A couple of tips before we begin however:  Things stick to grills, so make sure you have a good low-fat non-stick spray that you can use.  OR if you can't find such a thing, consider investing in a good BBQ basket.  You can also cook things in foil to avoid direct contact with the grill. 

BBQ sauces are typically fat-free (not sugar-free though, so if you are a long-haul low-fat eater, you should probably look for a reduced-sugar version) and chicken breasts are great grilled.  Fish can be grilled on pre-soaked cedar planks, and if you're feeling a bit more adventurous, you can look into cooking shellfish such as clams and mussels on the grill.   Shrimp do great as kebabs, or in the grill basket.  You can even do pizzas on the grill!  BBQ sauce, chicken, peppers and pineapple makes for a nice pizza, with or without cheese - just make sure your crust is low fat!

Vegetables are also great on the grill.  Asparagus and green beans are great grilled with a touch of sea salt.  If you've got a grill basket, throw in some chopped veggies ranging from summer squash, potatoes, beets and carrots.   Try doing beet greens or spinach in a foil package with water or apple juice, salt, and a touch of vinegar.  Hollow out zucchinis that are halved lengthwise and fill them with a couscous salad for grill zucchini boats, or make kebabs with zucchinis, baby tomatoes, mushrooms and peppers. 

And lastly, fruit.  Grilled fruit is a fantastic treat.  Grill peach halves that have been dipped in brown sugar or maple syrup and serve on top of crepes or yogurt.  Fruit kebabs with strawberries, pineapple and nectarines are great by themselves or dipped in honey, and you can even peel and core an apple, stuff it with oats, brown sugar and raisins, and grill it in a foil package with a bit of red wine for an individual apple cobbler! 

A little bit of creativity goes a long way with the BBQ and the extra flavor, not to mention the joy of cooking outdoors, is well worth it!

Mrs. VanderLeek