5 HEALTHY FOODS YOU
SHOULD GRILL THIS SUMMER
H ere comes the sun! And not far behind it, the sound of grills being rolled out of storage for summertime cooking. Hamburgers and hot dogs are great, but if you want to shake things up, consider these five healthy foods that take on a whole new flavor when cooked on the grill.
It’s also a great alternative to red meat because it’s leaner and packed with omega-3 fatty acids. It takes minimal seasoning to make salmon tasty, and it cooks quickly. Put it on the grill skin-side down and it’s ready in 10 minutes.
POTATOES
PEACHES
AVOCADOS
Forget about the oven or microwave — put your potatoes on the grill for the fluffy consistency of a baked potato but in less time and with tasty grilled flavors. Make sure you keep the skin on to boost your fiber intake. Potatoes also have more potassium than bananas and are high in vitamin C.
Cooking peaches over an open flame softens them and maximizes their sweetness. Grilled peaches often taste like those baked in a pie, but with fewer calories than a peach pie, grilled peaches are a fantastic, healthy alternative for dessert. Put your peach halves flesh-side down on medium heat and they’ll be ready in minutes. There are a lot of great options when it comes to grilling. Don’t be afraid to get creative with your recipes, and consider some of these delicious and healthy alternatives if you’ve got a summer bod you’re hoping to keep or create.
The avocado craze continues, and you can get your grill in on the trend. Avocados are loaded with healthy monounsaturated fats, fiber, and other nutrients. When grilled, they take on a unique, fire-roasted flavor. Cut your avocados in half, leave the peel on, and grill them flesh-side down. Consider using grilled avocados to make a smoky guacamole dip.
ASPARAGUS
Crank your grill to medium heat, then place your asparagus spears perpendicular to the grill grates so they don’t fall through. A little bit of seasoning goes a long way, and these veggies pack a punch of diuretic properties that can help reduce the bloat of salty food or boozy drinks.
WILD SALMON
Salmon stands up to heat as well as a meaty protein like beef, so it’s a good choice for grilling.
Inspired by Eating Well
Springtime Cacio e Pepe
Nothing is more comforting than a big bowl of cacio e pepe , which is Italian for cheese and pepper. This dish combines a wholesome flavor profile with fresh, seasonal ingredients to satisfy any craving.
Ingredients •
6 oz multigrain spaghetti
• • •
1/2 cup Parmesan cheese, grated
• • •
8 oz fresh asparagus, cut into 1-inch pieces
1/2 tsp black pepper 1 cup baby arugula
1 tbsp olive oil 1 tsp lemon zest
Directions 1. Heat oven to 425 F. 2. In a large pot, cook spaghetti until al dente. Reserve 1 cup of water before draining and put spaghetti in a covered pot to keep warm. 3. Line a 15x10-inch baking pan with foil and toss in asparagus and olive oil. 4. Cook asparagus for 5–7 minutes and sprinkle with lemon zest. 5. Add 3/4 cup of the reserved water, Parmesan cheese, and pepper to the spaghetti. Stir until creamy. 6. Toss in asparagus and arugula before serving.
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