Healthy and Delicious Grilling

Firing up the grill this weekend?  Me too!  While the smell of sizzling burgers (especially over charcoal) is enough to bring the neighbors sniffing around your backyard, there are more artery-friendly options out there.  I’ve been experimenting with grilled veggies.

My personal favorites are the “holy trinity” of eggplant, zucchini and red pepper.  Slice them lengthwise, about a half-inch thick.  Grill for 5- 10 minutes per side on medium heat.  Toss them with pasta or a little goat cheese and you have a meal.  Save the leftovers for sandwiches and salad toppings throughout the week.   Here are some more healthy grilling recipes from Eating  The salmon and the peach sundaes both look yummy!

What’s on your menu this week?  Share your favorite grill (or other healthy) recipes with Anne and your Fluid team members.


Here is a quick and easy salad the whole family will love.

The only “strange” ingredient here is the fish sauce.   This can be found at most grocery stores near the soy sauce.  Feel free to embellish with chopped peanuts, or sub leftover turkey, chicken, or baked tofu for the shrimp.

Salad Ingredients:

  • One bag of shredded cabbage and carrots
  • Small bunch of cilantro (1/2 cup)
  • 2 cups of chopped pineapple
  • One cup of cooked shrimp


  • 3 Tablespoons of rice wine vinegar
  • 2 Tablespoons of fish sauce
  • 2 Tablespoons honey or sugar
  • Chili sauce to taste


Mix the dressing ingredients together in a large bowl.  Toss with the salad ingredients and serve.

Summer salad with watermelon, mango, lime and mint

One of my girlfriends made a version of this at a recent BBQ and it was the perfect summer side dish! You can also experiment with jicama, or cucumbers to add a little more crunch.

Here’s the basic recipe:

Two cups of watermelon, 1 inch cubes
One small Mango, chopped
small handfull of fresh mint, chopped or torn
juice of one lime
salt and pepper
one small chopped jalepeno

Toss everything together and refrigerate for one hour. Enjoy!