The popularity of gas grills has made grilling a year round cooking method for many people, but I’m kind of “old school” in that for me, grilling is predominantly a summer activity. And I mean activity not in the physically active sense but as something to do beyond eating, since grilling is often accompanied by eating outdoors, perhaps sipping an adult beverage and lingering at the table long after the plates are empty, to enjoy the additional daylight of summer evenings.
Another change in habits that accompanies grilling for me is eating more meat – beef, pork, lamb, and when available wild game. Last night as I perused the meat section for tasty grillables I thought about how much my consumption patterns have changed over the years. Some of these changes were inspired by my nutrition education and desire to eat in ways that promote good health in light of my family history of heart disease, cancer and various conditions related to both diseases. Other changes are linked to concerns about our industrialized food system that negatively impacts the planet and all of its inhabitants. These various concerns have lead me to eat lower on the food chain more often – that is, more plant foods and fewer animals foods, all in all, a goal I am comfortable with on many levels.
However, last night as a package of beef tips called out to me and I envisioned tossing them in some olive oil, fresh lime juice, chili powder and a pinch of sea salt to accompany the medley of grilled tri-colored bell peppers and onions I’d already decided would be the focal point of the meal, I was reminded that I also advocate the enjoyment of food. Thankfully I really like a variety of plant foods but I also enjoy good quality, well-prepared meat occasionally and I don’t think this is inconsistent with my overall dietary goals. I have no problem with vegan diets but have long known I am not a candidate for any type of highly regimented and restricted diet, mainly because I don’t believe such a diet is necessary for everyone all the time.
Somehow, eating those delicious grilled steak tips last night, accompanied by the grilled vegetable medley, fresh organic locally grown greens, black beans, corn tortillas, salsa and fresh guacamole was liberating. I was practicing what I preach. The meal was a pleasing mix of high quality food enjoyed in a leisurely, very mindful way, with the bonus of being outdoors in the excellent company of my husband. Happy Sumer Solstice!
Contributed by Mary Howley Ryan, MS, RD – for more about Mary see the Nutritionality page.
