July 9, 2020

Five Easy and Healthy Recipes to Make on the Grill

General, Healthy Living, Nutrition, Weight Loss

Think grilling season is going to kill your beach bod? Not with these healthy recipes! We’re giving you healthy grilling recipes you can enjoy all summer long. Whether you’re having a summer cookout or cooking dinner after a busy day, these juicy, flavorful recipes will not disappoint.

California Grilled Chicken


3/4 cup balsamic vinegar

1 teaspoon garlic powder

2 tablespoons honey

2 tablespoons extra-virgin olive oil

2 teaspoons Italian seasoning

Kosher salt

Freshly ground black pepper

4 boneless, skinless chicken breasts

4 slices mozzarella

4 slices avocado

4 slices tomato

2 tablespoons freshly sliced basil, for garnish

Balsamic glaze, for drizzling


  1. In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil and Italian seasoning and season with salt and pepper. Pour over chicken and marinate for 20 minutes.
  2. When ready to grill, heat grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
  3. Top chicken with mozzarella, avocado and tomato and cover grill to melt, 2 minutes.
  4. Garnish with basil and drizzle with balsamic glaze.

Grilled Scallops with Remoulade Sauce


1/4 cup canola mayonnaise

2 teaspoons chopped shallot (from 1 shallot)

1/2 tablespoon chopped fresh tarragon

2 teaspoons fresh lemon juice (from 1 lemon)

1 teaspoon Dijon mustard

1 teaspoon Champagne vinegar

1/4 teaspoon paprika

1 pound sea scallops (about 16 scallops)

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Fresh thyme, tarragon or chives


  1. Process mayonnaise, shallot, capers, tarragon, lemon juice, mustard, vinegar and paprika in a small food processor or blender until smooth, about 1 minute. Transfer to a small bowl; cover and refrigerate until ready to use.
  2. Preheat grill to medium-high (400°F to 450°F) or heat a grill pan over medium-high. Pat scallops completely dry with paper towels, brush with olive oil and sprinkle both sides with salt and pepper. Place scallops, 1 at a time, on oiled grates at least 1 inch apart. Grill, uncovered, until scallops are cooked 1/4 inch of the way up, no longer stick to grate and grill marks appear, about 1 1/2 minutes. Flip each scallop over in the same order in which they were placed on the grill and cook an additional 1 1/2 minutes. Remove from grill and let rest for 1 minute. Serve with remoulade sauce. Garnish with thyme, tarragon or chives.

Cilantro Lime Grilled Salmon


4 (6-oz.) salmon fillets

Kosher salt

Freshly ground black pepper

4 tablespoons butter

1/2 cup lime juice

1/4 cup honey

2 garlic cloves, minced

2 tablespoons chopped cilantro


  1. Season salmon with salt and pepper. Heat grill and place salmon on grill, flesh side down. Cook for 8 minutes then flip and cook on other side until salmon is cooked through, 6 minutes more. Let rest for 5 minutes.
  2. Meanwhile, make sauce; In a medium saucepan over medium heat, add butter, lime juice, honey and garlic. Stir until butter is melted and all ingredients are combined. Turn off heat and add cilantro.
  3. Pour sauce over salmon and serve.

Grilled Carrots with Cumin-Serrano Yogurt


3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch

2 bunched spring onions or scallions, tops trimmed, halved lengthwise

4 tablespoons olive oil, divided

Kosher salt

1 teaspoon cumin seeds

1 serrano chili, finely chopped, plus more sliced for serving

1 cup plain whole-milk Greek yogurt

1/4 cup fresh lime juice

2 tablespoons chopped mint, plus leaves for serving

Special equipment:

A spice mill or mortar and pestle


  1. Prepare grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 tablespoons oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15 to 20 minutes.
  2. Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint and remaining 2 tablespoons oil; season with salt
  3. Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chili.

Chipotle Shrimp Tacos with Mango Salsa


8 corn tortillas

1-pound raw jumbo shrimp, peeled and deveined

1 teaspoon chili powder

1/2 teaspoon salt

1/2 cup chipotle sauce

2 cups mango salsa

Chipotle Lime Sauce:

1/3 cup Greek yogurt

2 tablespoons mayonnaise

2 teaspoons lime juice

1/2 chipotle pepper in adobe

2 teaspoons adobe sauce

1/4 teaspoon salt

1/2 teaspoon garlic, finely chopped

1/2 teaspoon cumin


  1. Spray each side of the corn tortillas with non-stick spray. In. large skillet over medium-high heat, cook each tortilla for 30 to 45 seconds on each side. Set aside.
  2. Meanwhile, pat the peeled and deveined shrimp dry and toss with the chili powder and salt. After the tortillas are finished cooking, spray the pan with non-stick spray and add the shrimp. Cook for 3 to 4 minutes or until they are pink and opaque in the center.
  3. Top the tortillas with the shrimp, 1/4 cup mango salsa and a tablespoon of chipotle sauce. Serve immediately.

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