July is #nationalgrillingmonth. Why not add some fruits and veggies when you fire up the grill? Not long ago I posted about Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) - the carcinogenic compounds that form when grilling meat. This does not occur when grilling fruits and veggies! Grilled veggies make a wonderful main course or side dish! Choose from vegetables such as red peppers, corn on the cob, eggplant, summer squash, sweet potatoes, cherry tomatoes, mushrooms or onions. Craving something sweet yet healthy? How about putting together a seasonal fresh fruit bowl or grilling up some pineapple or peaches? Or why not try grilling tofu, tempeh or burgers made from beans?
If you are preparing meat along with your fruits and veggies, keep food safety in mind. Wash your hands before handling any food. Make sure to separate utensils for raw and cooked foods to prevent cross-contamination, and always wash cutting boards and utensils in hot, soapy water between uses. Unsure if the food is done? Use a food thermometer. Make sure to keep the grill clean and properly store leftovers, too.
The American Institute of Cancer Research #AICR recommends a diet rich in whole grains, beans, fruits and vegetables to reduce the risk of developing cancer.
Want some inspiration for adding more veggies to your cookout? https://www.eatright.org/food/food-preparation/cooking-tips/vegetarian-cookout-ideas
Want to learn about working with me 1 on 1? Give me a call 513-607-6659, email MaryJohnsonRD@gmail.com or visit my website, HealingFoodforCancer.com to learn more.