18 | CFHN centralfloridahealthnews.com Guilt-Free Guilt-Free Grilling Grilling Corn Ribs (Adapted from Recipe Tin Eats) Portobello Burger (Adapted from Love and Lemons) Ingredients: 4 whole ears of corn, shucked 3 tbsp olive oil ¼ cup cilantro, roughly chopped 1 ½ tsp garlic powder 1 tsp onion powder 2 ½ tsp smoked paprika 3 tbsp salted butter 1 garlic clove 1 tsp kosher salt Coarse sea salt Fresh cracked black pepper Ingredients: 4 large portobello mushrooms 2 tbsp olive oil ¼ cup soy sauce 2 tbsp worcestershire sauce 2 tbsp balsamic vinegar 1 tsp liquid smoke Salt and pepper to taste 4 hamburger buns Your favorite burger toppings HEALTHY COOK Simple Tweaks Simple Tweaks Take Summer Take Summer Cookouts From Cookouts From Heavy to Healthy Heavy to Healthy F iring up the grill and having a cookout makes for a classic sum- mer day. Unfortunately, most people’s favorite BBQ dishes aren’t exactly the healthiest. Too often, they’re high in fat, carbs, and even sugar. But eating healthy doesn’t have to mean scrapping your weekend BBQ plans. With a few adjustments, you can make tasty versions of BBQ clas- sics that taste just as good and are much healthier. Here are a few of our favorite recipes. by RYAN MILEJCZAK Directions Using a sharp knife, cut off the base and tip of the corn cob. Stand it upright, cut in half lengthwise, then turn and make another cut to split into quarters. Heat the grill to high. While it’s heating, melt butter in a small saucepan, then add garlic and cook until fragrant, around 30 seconds. Remove and keep warm. In a small bowl, mix together kosher salt, garlic powder, onion powder, and smoked paprika. Toss corn with olive oil then sprinkle seasoning mix over top, coating evenly. Place the corn on the grill, kernel side down, and cook until charred; around 8-10 minutes. Remove from the grill and toss with garlic butter. Serve topped with a sprinkle of coarse sea salt, fresh cracked ground pepper, and chopped cilantro. Directions In a bowl, combine olive oil, soy sauce, worcestershire sauce, balsamic vinegar, and liquid smoke. Place portobellos in a tight-lidded container and pour the marinade mixture over top. Gently shake the container, then let marinate while you heat your grill to medium heat. Once ready to cook, place mushrooms on the grill with the gill side up. Cook for 5-7 minutes per side, then serve on warmed or toasted buns with your favorite toppings.
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