Healthy Living

With summer finally upon us, here are our picks from to have some fun with your BBQ:

Bulgogi (Korean barbecued beef)

Prep time: 30 minutes
Cook time: 20 minutes
Ready in: 3 hours 20 minutes
Servings: 4

“The flavorful marinade — made with soy sauce, sesame seeds and oil, garlic, and a little sugar — gives a unique flavor to beef and vegetables. Serve over white rice for a complete meal.”


  • 3 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1 Tbsp. sesame seeds
  • 1 clove garlic, minced
  • 1 tsp. white sugar
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon monosodium glutamate (MSG) (optional)
  • 1 lb. beef top sirloin, thinly sliced
  • 1 carrot, julienned
  • 1 green onion, chopped
  • ½ yellow onion, chopped


  1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 ½ hours. I prefer to marinate mine overnight.
  2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
  3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Peri Peri African chicken

Prep time: 5 minutes
Cook time: 15 minutes
Ready in: 3 hours 20 minutes
Servings: 4

“This is a great spicy marinade recipe, a traditional African dish, great for BBQ.”


  • ¼ cup paprika
  • 2 Tbsp. hot chili powder
  • 1 cup fresh lemon juice
  • 3 cloves garlic, minced    
  • 1½ tsp. chopped fresh ginger
  • 1½ tsp. salt
  • 4 bone-in chicken breast halves


  1. In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
  2. Preheat a grill for medium heat.
  3. Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Grilled eggplant moussaka

Prep time: 50 minutes
Cook time: 50 minutes
Ready in: 1 hour 40 minutes
Servings: 8

In this traditional Greek recipe, the vegetables are grilled, not fried, for a lighter version of the famous Greek dish.


  • 3 large eggplant, sliced into ¼ inch rounds
  • 3 large potatoes, thinly sliced
  • 3 large zucchini, cut lengthwise into ¼ inch slices
  • ½ cup extra-virgin olive oil
  • 5 Tbsp. butter
  • 7 Tbsp. all-purpose flour
  • 5 cups milk
  • 1 pinch ground nutmeg
  • salt to taste
  • 1 egg yolk, beaten
  • 1 Tbsp. olive oil
  • 1 ½ pounds ground beef
  • 1 onion, chopped
  • 1 tsp. oregano
  • salt and pepper to taste
  • ½ cup chopped fresh parsley
  • 5 ripe tomatoes, chopped
  • 1 cup crumbled feta cheese


  1. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  2. Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9×13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside.
  3. Preheat oven to 375 °F (190 °C).
  4. Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in ¼ cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.
  5. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper.
  6. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
  7. To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce over top, and smooth with a spatula.
  8. Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.