One of the top resolutions for the New Year is, “lose weight.” That’s why you will see so many magazines on the newsstands and articles about setting resolutions, how to lose weight in the new year, new foods for the new year, etc. It makes sense. For many of us, from Halloween forward, it is a time of good food and good friends.

If you live in the colder parts of the country, you are faced with delicious comfort foods and a lack of good weather in which to get outdoors and get moving. All of those factors conspire to have many of us packing on the pounds. It’s no surprise and it is something you can do something about!

New Year’s Resolution Planning Tips

Do you want a diet? You know one of those diets that call for you to only eat cabbage on the third day of the week and drink soup and lemon water for the rest of the days? That just isn’t healthy, nor is it sustainable. A weight loss program that will work for the long-term needs to be one that offers delicious foods that are simple to make and portion control.

Another aspect of weight loss needs to be getting up and moving around. Take a walk, swim (if your pool is still open) exercise in your hot tub (it is possible) limit sweets and alcohol and eat a well-balanced diet that is low in fat and processed foods.

Grilling food is a great way to prepare meals that can help you lose weight without compromising on flavor.

Here are some reasons that grilling and weight loss go hand-in-hand

When you grill your foods (as compared to frying or even baking) you’re limiting additional fats and amping up the flavor. Grilling meats allows the fats from the meat to drop down into the heated coals rather than allowing the meat to lie in its fats if you were going to fry it — for example.

Grilling heightens the flavor of your food. As the fat drips onto the grill’s coals or burner, it emits flavorful smoke which adds to the flavors of your food grilling on your bbq grill. Truly, is there anything better than a burger or fruits of veggies on the grill?

Here are a few of our favorite grilling recipes

Barbecued Lime Shrimp and Corn

The marinade is rich in Vitamin C, an antioxidant that helps your body flush out toxins. If you’re cooking on a charcoal grill, toss orange and lime peels onto the coals to let them infuse the food. Grill the corn directly on the coals to infuse them with a citrusy-smoky flavor.


1/3 cup fresh lime juice
¼ cup fresh orange juice
2 tablespoons each low-sodium soy sauce; honey, freshly grated ginger, sugar
2 cloves of garlic, minced
1 teaspoon coriander seeds
¼ teaspoon freshly cracked black pepper
2 ears of corn, each cut crosswise into 4 pieces
1 ½ lbs. large shrimps, peeled and deveined
4 cups cooked couscous

How to make it

  1. In a large Ziploc bag, combine the lime juice, orange juice, soy sauce, honey, garlic, ginger, sugar, coriander seeds, and black pepper. Add the shrimps. Allow the shrimps to marinade for at least an hour.
  2. Get the outdoor grill fired up so that it’s about 450 degrees Fahrenheit. Transfer the contents of the Ziploc bag into an aluminum foil pan. Add the corn. Cover the pan with aluminum foil. Place this on direct heat and allow to cook for 10 minutes. Serve with couscous.

Grilled Flank Steak with Potato Mustard Salad

Flank steaks are becoming a favorite steak cut to use in BBQ recipes because they are very affordable, tender, and has very little fat content (just 8 grams of fat for every 100 grams). Potatoes are complex carbs which give your body its required carbs while the mustard in the dressing gives you that kick of added flavor without any of the guilt.


1 ½ lbs small new potatoes
¼ cup chives, chopped, plus additional for garnish
1 tablespoon each grainy mustard, apple cider vinegar
3 tablespoons extra virgin olive oil
1 ¼ lbs flank steak, cut into 2
1 teaspoon ground coriander
Salt and pepper to taste

How to make it

  1. Preheat your outdoor grill to 350 degrees Fahrenheit.
  2. Fill a large pot with about one inch of water and fit this with a steamer basket. Bring the water to a boil. Once it’s boiling, add the potatoes in the steamer basket. Let this steam for about 15 to 18 minutes, or until they become tender. Set them aside and allow it to cool.
  3. Meanwhile, make a dry rub for your flank steak by combining the ground coriander, salt, and pepper. Rub this all over your steak, gently pressing it so that the rub sticks onto the steak.
  4. Grill the steak on your outdoor grill over indirect heat for about 3 to 4 minutes on each side. Insert an instant read thermometer to the thickest part of the steak. When it reads 130 degrees Fahrenheit, take it out of the grill. Cover the steak with aluminum foil and allow it to rest for about 5 to 10 minutes.
  5. While your steak is resting, prepare the dressing for your potato salad. In a large bowl, combine the chives, mustard, apple cider vinegar, and extra virgin olive oil until well blended. Season with salt and pepper. Toss in the potatoes gently until they are well coated.
  6. Remove the aluminum foil covering from the flank steak and cut into strips. Serve this along with the potato salad.

Grilled Pumpkin and Chicken

The combination of the sweetness of the pumpkin with the tangy lemon marinade makes this a delicious and refreshing lunch that will help you shed off those extra pounds. You can also choose to replace the pumpkin with summer squash or any vegetable that’s in season to enjoy this all year round.


1 whole large lemon, halved
1 tablespoon olive oil
½ teaspoon salt and coarsely ground black pepper
4 medium chicken breast fillets
1 small pumpkin, cut into wedges
¼ cup fresh chives
How to make it

  1. In a large mixing bowl, finely grate about 1 tablespoon of lemon zest from one-half of the lemon. Squeeze in about 3 tablespoons of lemon juice. Add the olive oil, salt, and pepper and mix well. Transfer 2 tablespoons of the mixture into a cup and set aside.
  2. Add the chicken breasts into the lemon marinade. Cover this with cling film and let it marinade for about 15 minutes at room temperature.
  3. Prepare your outdoor grill by preheating this to 350 degrees Fahrenheit. If you’re using a charcoal fueled outdoor grill, throw in the used lemon half from earlier among the charcoals.
  4. Place the chicken breast and pumpkin wedges on the hot grill. Place the cover and allow this to cook for 6 minutes. Slice the remaining lemon half into circles. Open the grill and turn the chicken breasts and pumpkin wedges. Quickly grill the lemon circles and set aside. Give the pumpkin and chicken breasts another 6 minutes before taking them out from the grill. Allow the chicken breast to rest for 5 minutes.
  5. Meanwhile, cut the pumpkin wedges into large chunks. Toss this into the remaining lemon juice marinade.
  6. Cut the chicken breasts into 1-inch thick strips. Garnish with the grilled lemon circles, and serve along with the pumpkin chunks.

Grilled Grouper with Basil-Lime Pistou

In this French version of the more popular Italian pesto, lime takes the place of the pine nuts. This gives the dish not only a refreshing twist but also helps take off a few more calories. If you cannot find grouper, you can substitute this with any firm white-meat fish.


For the grouper:

4 6-ounce grouper fillets (about ½ inch thick)
½ teaspoon salt
¼ teaspoon freshly cracked black pepper

For the pistou:
1 cup fresh sweet basil leaves
¼ cup Parmesan cheese, grated
½ teaspoon lime zest grated
2 tablespoons fresh lime juice
1 ½ tablespoons extra virgin olive oil
1/8 teaspoon salt
3 garlic cloves, finely chopped

How to make it

  1. Add into a food processor the basil, Parmesan cheese, lime zest, lime juice, olive oil, salt, and garlic. Pulse everything until it forms a thick, chunky paste. Let it stand for about 10 minutes.
  2. Heat up your outdoor grill and coat the rack lightly with cooking spray. Place the fish on the hot rack. Grill it for about 4 minutes before turning it over. The fish is done when it flakes away easily with a fork. Set aside.
  3. To serve, place a fillet of grouper on a plate. Add a tablespoon of the pistou on top. Serve with a light green salad.

Grilled Peaches with Greek Yogurt

Just because you’re trying to lose weight doesn’t mean that you can have a bit of a sweet treat. This healthy dessert will definitely satisfy those sugar cravings without any guilt whatsoever.


3 ripe peaches
2 cups plain Greek yogurt
¼ cup honey
Cinnamon powder to taste
How to make it

  1. Preheat your outdoor grill.
  2. Cut the peaches in half and remove the pits. Place each peach half on the grill face down on indirect heat.
  3. Meanwhile, combine the Greek yogurt and honey in a small mixing bowl and mix well.
  4. Check on the peaches. When grill marks are visible, turn this over and let it grill for about 2 minutes. Take them off from the grill.
  5. To serve, place the peaches on a dish with the grilled side up. Add a dollop of the Greek yogurt mixture onto the middle of the peach. Sprinkle some cinnamon powder on top of the yogurt mixture. Serve along with the rest of the Greek yogurt.