Hello and welcome to Ask a Nutritionist, our weekly mini episode of Dishing Up Nutrition.

Today I have a special guest with me to talk about all things grilling.

We are finally getting to some nice spring weather

outside, and it's that time of year where the grill gets dusted off and pulled out of storage

to become the go-to cooking method for quick and delicious meals. But I also hear from clients

and listeners who feel frustrated when their chicken turns out dry and their veggies burn,

or they are just out of ideas for meals. So today we're going to simplify our grilling for you and answer your top

questions. I'm joined today by our special guest, Chef Marianne, who will be sharing practical

real-life tips to help you grow flavorful proteins, get the most out of your side dishes,

and make real food meals that truly support your health.

Plus, we'll talk about easy ways to batch cook, how to keep clean up minimal, and how to set

yourself up with nourishing meals for the week.

So welcome, Marian.

Thank you so much for joining me to say.

Thank you, Amy. It is a pleasure to be here,

and I am so glad that we are going to talk about grilling. For me, I consider grilling an extension

of my kitchen. It's my outdoor kitchen, so I'm hoping that we can inspire people to think that way.

The weather is warming up.

The farmers markets are opening.

We get to cook outside.

It's kind of nice.

You don't have to heat up your kitchen.

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