On America’s Birthday, Create More Birthdays with Healthy Grilling Techniques and Recipes
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It’s that time of year again – family and friends hit the outdoors for a fun and friendly 4th of July barbeque! My name is Birthday Cate and I’m an active blogger here at The Official Birthday Blog! I’m also a devoted mom, and having dealt with cancer in my own family, I know first-hand just how important it is to take control of our own health so that we can all enjoy more time with the people we love and celebrate more birthdays together. (Read my full bio here.)
I’m here to tell you that what you put on your grill and how long it’s on the grill can affect your health! So make sure you’re making smart choices this holiday. Follow these healthy grilling techniques and healthy recipes from the American Cancer Society.
* Choose lean cuts of meat and trim any excess fat. Fat dripping onto hot coals causes smoke that contains potential carcinogens. Less fat means less smoke.
* Line the grill with foil and poke small holes in it so the fat can still drip off, but the amount of smoke coming back onto the meat is less.
* Pre-cook meats ahead of time in the microwave or oven so they do not have to sit on the grill as long. You can still get that great grilled taste but cut down on carcinogens that can form when protein is cooked at high temperatures.
* Avoid charring meat or eating parts that are especially burned and black.
* Add some colorful vegetables and fruit to the grill. Red, yellow and green peppers, yellow squash, mushrooms, red onions, pineapple…all of this produce grills well and makes a delicious, colorful and healthy addition to your meal.
To add a healthful boost to all outdoor meals, make vegetables the main course and meats a tasty side dish. Peppers, onions, squash and other veggies are great on the grill, and they’re high in cancer-fighting antioxidants. So get your menu off to a great start with this grilled-veggie recipe:
Grilled Vegetables
1 cup fat-free Italian dressing
1 tablespoon garlic salt
½ head fennel, leaves removed, and cut, 4-inch pieces
1 small eggplant, sliced lengthwise, ½-inch slices
2 medium zucchini, sliced lengthwise, ½-inch slices
2 red peppers, cored, seeded, and sliced, ½-inch rings
2 green peppers, cored, seeded, and sliced, ½-inch rings
2 yellow peppers, cored, seeded, and sliced, ½-inch rings
2 medium summer squash, sliced lengthwise, ½-inch slicesToss vegetables with Italian dressing to coat, keeping each type of vegetable separate. Heat grill to medium-high heat.
Skewer vegetables (or cook in grilling basket to prevent small items from falling onto coals or heating element). Grill until tender and lightly browned: 1 to 2 minutes per side for peppers, 2 to 3 minutes per side for eggplant and squashes, and 3 to 4 minutes per side for fennel. Sprinkle with garlic salt while cooking.
Remove from grill and place on a large platter, separating each type of vegetable.
Serves 8. Approximate per serving: 80 calories, 0 grams of fat
Click here for more healthy recipes from the American Cancer Society, and for a complete guide to steps you can take to help you stay well from cancer, visit morebirthdays.com. Most of all, have a happy, healthy 4th of July and thanks for all you do! By making healthy choices like these, you are helping to create a world with less cancer and more birthdays!
Happy birthday, Shaq!
This weekend, my 12-year old daughter and her friends are hosting a surprise birthday sleepover for one of their friends whose mother lost her very short battle with lung cancer this past July. Each year, her Mom would have a huge sleepover birthday party for her which all the girls looked forward to. This will be the first birthday she will have without her Mom and it will probably be difficult for her and her Dad and brothers.
