One Simple Thing: Fire up the Grill

I love Summer. You'll rarely hear me complain about the heat or the kids being home from school, because there are far more pros than cons. Perhaps the biggest perk for me is giving my oven and stovetop a long rest while I use the outdoor grill.

Don't get me wrong, I like to cook, but there is something about Al Fresco dining that makes me happy from the inside out. An abundance of fresh veggies at the local farmer's market means that I always have something I can put on the grill for an easy side. Putting meat on the grill is often as simple as that...putting meat on the grill. There's no recipe to follow and no long list of ingredients to buy. 

I know what you're thinking... "a girl who grills?" Yes!  I'll admit I used to hand over the tongs and spatula to my husband without so much as blinking an eye. But one day, I decided to give it a go myself. At first, things didn't go very smoothly.  There was one minor fire ball incident (started the gas grill without raising the lid...a huge no-no as you are probably well aware) and a few over-done and under-done meats. But for the most part, I can grill a meal for the family and feel pretty confident that it's going to go down without complaint.

Not only is grilling super easy, but it makes serving up a healthy and balanced meal a snap. Now, let's be clear. I'm not talking about throwing Bubba Burgers on the grill. Those burgers contain a day's worth of fat for most women, EACH! And that's before you put on the cheese and other condiments. If you're grilling burgers, try a lean white meat turkey or chicken burger. You still get that delicious burger taste without all of the fat, grease, or calories.

Chicken breasts are one of my favorites on the grill because they're the most versatile. Put them in a marinade to add extra flavor, or even better, apply a rub just prior to placing on the grill to add flavor without calories. One of my favorites is this Spanish Rub from Eating Well.

As for veggies, many are great directly on the grill, and others do better in foil packets with a marinade of some sort. I've learned quite a bit from Weber's Big Book of Grilling, but there are plenty of free resources online as well. Cold veggie sides also go great with grilled meats. Try a spinach salad, broccoli or cabbage slaw, or cucumber salad.

So, fire up those grills and serve up a healthy, well-rounded meal to your family in the time it takes you to order takeout! For the ladies out there, please do not fear your grill! Learn to use it (safely, please!) and love it like I have. 

I'll leave you with the recipe for my favorite meal on the grill, fish tacos.

Ingredients

Tacos:

• 1 pound white flaky fish, such as mahi mahi
• 1/4 cup canola oil
• 1 lime, juiced
• 1 tablespoon ancho chili powder
• 1 jalapeno, coarsely chopped
• 1/4 cup chopped fresh cilantro leaves
• 8 whole wheat taco-size tortillas

Directions

Preheat grill to medium-high heat. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish in a medium dish. Let marinate for 15 to 20 minutes.

 Remove fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

 Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish.  You can garnish with any of the following: shredded white cabbage, hot sauce, salsa verde, tomato salsa, thinly sliced red or green onion, and chopped cilantro leaves.

Elaina Smith is the owner of Studio One to One, a personal training studio offering customized fitness solutions in Milton, GA. For more information, visit www.studio-onetoone.com or call (678) 367-3619.