July is National Grilling Month

National Grilling Month is here! I'm not sure who comes up with these declarations, but I sure enjoy the celebrations.

As the weather heats ups, so does our grill. There are many benefits to using grills, from keeping your house cool while cooking to enjoying healthy meals. We like to use our grill to cook just about any dish during the summer to avoid heat indoors from the oven.

In addition to keeping the heat down indoors, grilling can be a healthy way to prepare meals; however, part of keeping it healthy is planning a meal that is healthy. Cooking meat on a grill allows excess fat to drip off thus reducing the amount of fat intake. Grilling fruit and vegetables may help to retain vitamins and minerals.

This July will be a hot one. Plan your whole meal for the grill, not only for the health of it, but also to reduce clean-up and heat in your home. One of my favorite recipes on the grill is my own mix of seasoned vegetables: eggplant, green and yellow zucchini, mushrooms, and bell peppers. I toss the veggies with olive oil, a small amount of garlic salt, and a no-salt added mixture of spices. Another favorite on the grill is asparagus tossed with olive oil, balsamic vinegar, salt and pepper. Use a vegetable basket for best results. You can also grill up sliced sweet potatoes for homemade fries or corn on the cob.

If desired, any kind of meat can accompany your veggies on the grill: marinated or rubbed pork loin, lean burgers, chicken breasts, or even a meat substitute such as firm tofu soaked your favorite marinade. Grilled fruit is can also be a big hit, whether for a side dish or dessert. Slice peaches in half, remove pits, and grill. Drizzle a little honey and top with whipped cream for a yummy treat.

Fruit such as strawberries, raspberries, and blueberries make for colorful, delicious, yet healthy desserts. Here's a Martha Stewart recipe that will be sure to cool you down this July.

Firecracker Ice Pops

Ingredients

1/2 lb. strawberries

1/2 cup sugar

1/2 lb. blueberries

1 1/4 cups low-fat plain yogurt

Directions

In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

Kimberly Young, MS, RDN, LD, is the WIC Coordinator at Panhandle Health District and a graduate of the University of Idaho Dietetic program.