The Saturday Skinny: Grilling is a low-fat cooking method

By: Don Chaddock, Telegraph Managing Editor
-A +A
I have a confession to make: I love grilling. In sun, wind or snow, I can be found with tongs and a spatula within reach as I hover over some burning charcoal. My grill has come in very handy over the last year. Veggies of all types have been seared with smokey goodness. I've also swapped hamburgers, bratwurst and hotdogs for portabella mushrooms, chicken breasts and asparagus. As I write this, I've lost 89 pounds in a little more than a year. My secret formula has been proper diet and regular exercise. For those just tuning in, this is the third installment of The Saturday Skinny. To get caught up on my journey, search our site using those keywords. THE SLOWDOWN I was hoping the scale would have shown a slightly higher loss this week, but instead I managed to lose just a pound, coming in at 214. My sister-in-law's beau, Lucas Wold is a personal fitness trainer ( and he said any loss means I'm still losing and haven't hit a plateau. According to him, it's also normal to slow down a little after losing nearly 90 pounds. EXERCISE TIP When I find myself sitting on the couch, I ask myself what else I could be doing that gets this body moving. Mowing the lawn? Raking? Digging up the garden? If I'm on papa duty, I will carry my 1-year-old daughter and dance in the living room (or do some squats). Maybe I'll chase my 3-year-old son around the house or turn on the Wii Fit Plus and get in some more formal exercise. The key is to be moving. As 'The Biggest Loser' trainers Bob Harper and Dolvett Quince say, if you aren't moving, you aren't losing. RECIPE OF THE WEEK As I said, the grill is your friend. Rather than heating your home with the oven, take the cooking outside. Here are some of my favorites. Asparagus - snap off the stalky ends, spray lightly with olive oil and sprinkle salt and pepper on them. If the stalks are thick enough, throw them on medium heat and keep an eye on them. These usually take 20 minutes or less. If the asparagus is small, use a grill pan or aluminum foil (with holes punched in it to allow the smoke to flavor the veggie). Portabella mushroom caps - I spray a little olive oil on the top of the mushroom and drizzle a little soy sauce or red wine in the cup, placing them top side down. I also scrape out the black gills before cooking. If you like a sweet flavor, try balsamic vinegar instead of soy sauce. Place these over low heat. They cook quickly. Do not turn over. Sweet potato wedges - Prepare the same as in a previous column, but place them on low to medium heat and cook for 20 minutes or longer, flipping once. Chicken breasts - I prefer boneless skinless breasts, with a light spray of olive oil on the side you plan to place grill-side down first. Place over medium high heat and turn once. Usually 30 minutes. A little salt and pepper go a long way. Also try placing a few lemon slices on the breasts as they grill. The juices should run clear. The Saturday Skinny publishes weekly on Saturdays. To reach Don Chaddock, e-mail him at or follow him on Twitter @anewsguy.