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in si de ha lto n. co m O ak vi lle B ea ve r | T hu rs da y, Ju ly 21 ,2 02 2 | 18 E X P L O R E R U R A L O N T A R I O CATCH 2 0 2 2 V I S I T O R G U I D E SPECIALDIGITALISSUE Scan to Download and read your FREE copy today! Inside are all the ingredients for planning a one-of-a-kind adventure. 905-483-0173 905-825-7777 www.suewheeler.ca sue@suewheeler.ca @SueWheelerRealtor 2014-2021 2020 www sue@sue @SueWheelerRealt Sue Wheeler Sales Representative Serving Halton and the surrounding communities for over 20 years. Contact Sue for all your real estate needs. Real Estate Advertorial Summer is synonymous with many things, including family vacations and relax- ing days at the beach. For foodies, perhaps nothing evokes the spirit of summer more effectively than grilled foods. Grilling is a beloved tradition, but it's not necessarily the healthiest way to eat. Tradi- tional backyard barbecue fare like hot dogs and hamburgers likely won't make physi- cians' hearts flutter, but there are ways to enjoy the flavour of grilling without compro- mising a nutritious diet. • Replace burgers and hot dogs with healthy proteins. The occasional hamburg- er or hot dog won't do much damage, but people who regularly grill should skip these summertime staples and replace them with healthy proteins. The American Heart Association reports that fish and skinless chicken breasts are healthy alternatives to hamburgers and hot dogs. Burger devo- tees can still enjoy their go-to grilled food, but replace ground beef with lean ground poultry, which contains less saturated fat than red meat. • Avoid overdoing it. Most people have overindulged at a backyard barbecue at one point or another. The relaxed, party- like atmosphere of the backyard barbecue makes it easy to snack on chips and other unhealthy fare before moving on to burg- ers and hot dogs. Hosts can do guests a favour by replacing snacks and sides like chips and potato salad with healthier fare like celery, fruit salad or chickpea salad. Keep portions of grilled fare as close to a healthy size as possible. The AHA notes that a healthy portion of meat is around three ounces and no more than six ounces. • Create a salt-free rub. There's no de- nying salt makes food more flavourful. But that flavour comes at a high cost. The health care experts Piedmont note that excessive amounts of salt can contribute to inflammation from fluid retention and in- crease a person's risk for hypertension, or high blood pressure. Salt may be a go-to for many grilling enthusiasts, but it doesn't have to be. A salt-free rub made with chili powder, garlic powder, paprika, and/or oth- er spices is an effective and salt-free way to add flavour to meat, chicken and fish. • Grill more vegetables. Grilled vege- tables, whether they're part of kebabs or simply grilled alongside the main course, add significant flavour and provide all the health benefits of veggies cooked in more traditional ways. The AHA notes that coat- ing vegetables in a healthy oil like olive oil makes it easy to grill them directly over an open flame without sticking. Cooking in this way imparts that signature smoky, grilled flavour to vegetables. Grilling can be as healthy as it is flavour- ful. All it takes is simple strategies to make the menu one any doctor would love.(MCC) How to make healthier choices for the barbecue