1. Choose LEAN cuts of meat: Choosing baby back pork ribs instead of beef short ribs saves 300 calories and 17 grams saturated fat in 6 ounces. Choose loin cuts, 93% lean ground beef, bison, fish, chicken sausage, and veggie burgers for fun alternatives to traditional burgers.
2. Pile up the PRODUCE: Grilled asparagus, peppers, squash, zucchini, tomatoes, beets, mushrooms, artichokes… the list goes on for vegetables with a sprinkle of olive oil and pepper. Add a smoky twist to fruit with grilled pineapple or pears with some honey for a warm dessert.
3. SPICE things up: Choose spices or powders for flavor to help cut out the added salt. Look for citrus juices like lemon or lime to added flavor and extra health benefits.
4. Get proper grilling TOOLS: soak wooden skewers for 30 minutes before grilling for creative kebob combinations of meat and veggies. Use a meat thermometer to take the guesswork out of grilling meat (beef = 145 degrees, pork = 160 degrees, lamb = 145 degrees, poultry = 165 degrees).
5. Avoid CANCER causing compounds: use a wooden plank for aroma and flavor, but also to prevent the meat from being in direct contact with the grill flames – where carcinogens (cancer causing compounds) can develop. Including antioxidant rich vegetables, fruits, spices, olive oil, and citrus juices and help fight these as well.
Read more in depth grilling tips in the full article by Molly Kimball, RD: http://www.nola.com/health/index.ssf/2012/06/5_ways_to_stick_to_a_healthy_d.html