From a nutrition standpoint, grilling is a great way to prepare foods because it uses very little fat except to add flavour, in limited amounts, if you choose. Also you don't lose nutrients in the cooking water as you do when you boil vegetables, which is the go-to vegetable prep method for a lot of people.
There's nothing better than a sunny day spent outdoors cooking on the barbecue. On weekends, I often find myself at the cottage rummaging around the fridge for anything I can throw on the grill. And because there is less pomp and circumstance around meals based on the grill, you get more time to savour with your guests.
Try loin or round cuts for lean options of pork or beef. Salmon and Trout are great to throw in a tinfoil package with some potatoes, onions and lemon wedges. Tofu skewers or bean burgers add good variety if you're looking to go meatless. Make veggie skewers with tomatoes, peppers, zucchini and onions or use a grill basket to make a warm vegetable salad.
All too often, when I review my clients' food journals, I see these "food-like" items on their have-eaten list. They admit to indulging in them after ...