Should women follow different fitness advice than men? If so, what’s actually worth the hype and what isn’t?
In this video, I unpack 12 popular “science-backed” claims about women’s fitness, covering strength training, cycle syncing, HIIT for fat loss, core training, creatine, supplements, and women’s nutrition.
🍎 Evidence-based online coaching for women ↙️
https://womenshealthmovement.com/coaching/?utm_source=youtube&utm_medium=video_description&utm_campaign=coaching&utm_content=Science%20Backed%20Fitness%20
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https://womenshealthmovement.com/app/?utm_source=youtube&utm_medium=video_description&utm_campaign=app&utm_content=Science%20Backed%20Fitness%20
📌 Timestamps:
00:00 – Women Aren’t Small Men… So Why Do We Train Like Them?
01:02 – Are Shorter Rest Periods Better for Women?
03:08 – Should Every Woman Be Lifting Weights?
04:46 – Does Proper Technique Matter More Than Volume?
05:08 – Are Gym Machines Actually Built for Male Bodies?
06:55 – Is 30 Seconds of HIIT Really Enough?
08:56 – Do Compound Lifts Actually Build Visible Abs?
11:24 – Should You Train Around Your Menstrual Cycle?
13:29 – Should Women Take Creatine?
14:49 – How Should Women Approach Supplements?
17:41 – Are Ice Baths Less Effective for Women?
18:56 – Do Women Tolerate Saunas Better Than Men?
20:25 – Is Stress Actually Good For You?
This video is a reaction to Hannah Kim’s original video.
You can watch it in full here: https://youtu.be/G7-tJmJwJU8?si=qqMEWfAJ5vJ37BYN
The 4th of July is my absolute favorite holiday to cook for — fire up the grill, batch a few pitchers of margaritas, and lay out a spread that keeps everyone happy from the first appetizer to the last popsicle. Whether you’re hosting a big backyard cookout or bringing a dish to someone else’s party, these are my go-to 4th of July recipes that I come back to every single year.
From juicy grilled chicken and perfectly charred ribs to refreshing pasta salads, frozen desserts, and summer cocktails — I’ve got everything you need to plan the best 4th of July food spread without breaking a sweat. Let’s get into it!
Appetizers and Dips
Set out a few dips and snacks for guests to graze on while the grill heats up. These 4th of July appetizers are easy to prep ahead and always disappear fast.
Grilling Recipes
The heart of any 4th of July spread! Whether you’re a chicken person, a steak person, or a ribs person — I’ve got you covered. These are my favorite 4th of July grilling recipes and dinner ideas for feeding a hungry crowd.
Grilled BBQ Chicken Thighs: Dry-rubbed and sauced with BBQ for the juiciest, most flavorful chicken on the block. My go-to for feeding a crowd.
How to Grill Steak: My step-by-step guide to perfectly juicy steak with gorgeous grill marks every single time.
No-Fail Baby Back Ribs: Cooked low and slow and then finished at a higher temp for the most tender, fall-off-the-bone ribs. A must for any cookout.
Dry-Rubbed Ribs on the Grill: Seasoned with an easy marinade and dry rub, then grilled to smoky, charred perfection.
Grilled BBQ Chicken Breast: Marinated in a simple blend of spices and sauces, then grilled over direct heat in about 10 minutes.
Grilled Chicken Kabobs: Rainbow veggie and chicken skewers that are as fun to make as they are to eat.
Chicken Burgers: A lighter take on the classic burger that’s still incredibly juicy and flavorful.
Grilled Lamb Chops: Seasoned simply and seared over high heat for a gorgeous crust. An impressive addition to any cookout spread.
Lemon Dill Salmon Burgers: Flakey salmon, fresh lemon, and dill — grill them, pan-fry them, or bake them.
Cilantro Lime Chicken with Mango Salsa: Low-carb, high-protein, and bursting with summer flavors. The mango salsa takes it over the top.
Balsamic Steak Caprese: Grilled steak meets fresh tomatoes, basil, and a homemade balsamic marinade. Peak summer right here.
Grilled Chicken Legs: So moist on the inside with a nicely charred outside, and all you need is a simple dry rub.
Grilled Pork Tenderloin: Dry-rubbed in smoky spices, marinated in a sweet BBQ soy sauce, and grilled to juicy perfection.
Summer Side Dishes
No cookout is complete without a few killer 4th of July side dishes. From loaded pasta salads to grilled corn, these are the recipes everyone asks me to bring.
Mexican Street Corn Salad: Grilled corn, onions, tomatoes, and a cotija yogurt sauce that’s absolutely addicting.
Grilled Potatoes in Foil (3 Variations!): Classic garlic herb, Cajun, or ranch — pick your flavor and throw them on the grill alongside everything else.
Deviled Egg Pasta Salad: All the flavors of deviled eggs tossed into a creamy, easy pasta salad. Perfect for picnics and potlucks.
Cottage Cheese Pasta Salad: Bright, protein-packed, and perfect for summer. The cottage cheese dressing is a game changer.
Mediterranean Grilled Street Corn: A Mediterranean twist on classic grilled corn with feta and herbs.
Pineapple Coleslaw: Tangy, crunchy, and a refreshing change from heavy mayo-based slaws.
Orzo Pasta Salad with Roasted Veggies: Packed with fresh vegetables, white cheddar, and a zesty hummus dressing.
Garlic Lemon Pasta Salad: Fresh herbs, tons of veggies, and a bright lemon garlic dressing that tastes like summer.
Fresh Summer Salads
When it’s 90 degrees and the grill is blazing, a cool, crisp salad is exactly what you need on the side. I’m adding a few of my favorite pasta salads here too — they’re just as refreshing and perfect for passing at a party.
Strawberry Spinach Salad with Poppyseed Dressing: Fresh spinach, sweet strawberries, feta, candied almonds, and a homemade poppyseed dressing. A summer staple.
Strawberry Broccoli Salad: Tossed in a poppy seed dressing for the ultimate summer BBQ side.
Creamy Cucumber Salad: Cool, refreshing, and made with Greek yogurt, lemon, and fresh dill.
Mediterranean Corn Salad: Caramelized corn, cucumbers, juicy tomatoes, feta, and fresh herbs. Summer in a bowl.
Fruit Salad: A classic made even better with a 2-ingredient homemade dressing. Kids and adults alike go crazy for it.
Steak Salad: Perfectly grilled steak, avocado, tons of veggies, and an herby vinaigrette. Hearty enough to be a main.
Pesto Tortellini Pasta Salad: Cheese tortellini, fresh tomatoes, salami, and mozzarella tossed in pesto. A cookout classic that always gets devoured.
Cottage Cheese Roasted Red Pepper Pasta Salad: Smoky roasted pepper dressing, fresh vegetables, and tangy feta — protein-packed and absolutely delicious.
Rainbow Sesame Noodle Salad: Tons of crunchy veggies and noodles tossed in a yummy sesame dressing. A refreshing cold noodle salad that’s perfect for sharing.
Summer Drinks and Cocktails
Batch cocktails are the move for a 4th of July party. Make a pitcher (or two) ahead of time so you can actually enjoy the party instead of playing bartender all night.
Watermelon Margarita: Fresh watermelon juice, lime, triple sec, and tequila. The most refreshing summer cocktail there is.
Frozen Strawberry Margarita: Blend it up in 5 minutes with frozen strawberries, lime juice, tequila, and triple sec.
Spicy Pickle Margarita: Bold, tangy, and perfectly spiced with dill pickle juice and fresh jalapeños. The unexpected hit of any party.
Aperol Spritz: A combination of Aperol, dry prosecco, and club soda with a bittersweet finish. Light, bubbly, and so easy to sip on a hot day.
Strawberry Vodka Lemonade: Made with fresh strawberry purée and a honey simple syrup. Refined sugar-free and absolutely delicious.
Strawberry Lemonade: A non-alcoholic option with fresh basil that’s just as refreshing. Perfect for the whole family.
Boozy Blended Arnold Palmer: Vodka, lemonade, and iced tea blended into a slushy cocktail. So refreshing on a hot day.
Homemade Ranch Water: All you need is Topo Chico, tequila, and a fruit juice of your choosing. Crisp and easy.
4th of July Desserts
Keep 4th of July desserts easy and make-ahead friendly — frozen treats and no-bake options are the way to go when it’s hot out. My high-protein cottage cheese desserts are the secret weapon here — they taste indulgent but pack a serious protein punch.
These easy grilled peppers and onions are my go-to summer side dish, and I make them in a foil pack at least a few times a week all grilling season long. You get perfectly tender, caramelized veggies with absolutely zero cleanup — no grill basket, no pepper strips falling through the grates, and no scrubbing the grill afterward. Just 5 simple ingredients and about 25 minutes on the grill!
These easy grilled peppers and onions are made in a simple foil pack with just 5 ingredients — bell peppers, onion, olive oil, garlic, and salt and pepper. The foil traps steam and heat so the veggies turn perfectly tender and caramelized without any fuss. The simplest, most hands-off summer side dish for any cookout.
Only 5 ingredients: Bell peppers, onion, olive oil, garlic, and salt and pepper — that’s it. No fancy marinades or special equipment needed.
Foil pack = zero cleanup: No grill basket, no veggies slipping through the grates, and when you’re done, just toss the foil. I started making these in foil packs after losing one too many pepper strips through the grill grates — and I’ve never looked back.
Endlessly versatile: Serve them as a side, pile them onto burgers, stuff them into fajitas, or toss them with pasta. They go with absolutely everything.
Healthy and hands-off: Naturally vegan, gluten-free, and Whole30-friendly. Just seal the pack and let the grill do the work.
Featured Ingredients
Bell peppers: Any color works, but I love using a mix of red, yellow, and orange for the best visual appeal and sweetness. Red, yellow, and orange peppers are sweeter and caramelize beautifully on the grill, while green bell peppers are slightly more bitter but add a nice contrast if you like that flavor.
Onion: Yellow onion is my go-to because it gets the sweetest when caramelized. Red onion holds its shape really well and adds gorgeous color. White onion works but has a sharper bite.
Olive oil: Coats the veggies so they caramelize without sticking to the foil. You can sub avocado oil (higher smoke point, neutral flavor) or even melted butter for a richer taste.
Minced garlic: Fresh minced garlic is best, but jarred minced works in a pinch. For a mellower flavor, try whole smashed cloves — they’ll roast beautifully inside the foil pack. Garlic powder (about ½ teaspoon) is the easiest sub.
Salt and pepper: Go generous — the veggies can handle it. Or swap in your favorite spice blend (keep reading for my favorite variation ideas!).
How to Make Grilled Peppers and Onions in Foil
Start by slicing your peppers into strips about ½-inch wide and cutting your onions into thick half-moons. Toss everything in a big bowl with olive oil, minced garlic, salt, and pepper until evenly coated. You want every strip glistening — that’s what gives you those caramelized edges.
Lay out a large sheet of heavy-duty aluminum foil, pile the seasoned veggies in the center, and top with a second sheet of foil. Fold and crimp all 4 edges tightly to seal — you want the pack airtight so steam builds inside and does the heavy lifting. I always double-wrap my foil packs after learning the hard way that a single layer can tear, sending garlic oil dripping straight onto the flames (not ideal!).
Place the pack directly on the grill grates over medium-high heat (about 400°F) and let it cook for about 20 minutes. When you peel back that foil, the veggies should be perfectly tender with lightly charred, caramelized edges. Full step-by-step instructions and measurements are in the recipe card below!
Foil Pack vs. Grill Basket vs. Direct Grilling
Not sure which method is right for you? Here’s a quick breakdown of the three most popular ways to grill peppers and onions:
Foil pack (this recipe!): The easiest, most hands-off method. The foil steams and caramelizes the veggies at the same time, and cleanup is as simple as tossing the foil. Best for weeknight grilling when you want zero fuss.
Grill basket: Great for getting more direct char while still keeping small pieces contained. You’ll need a grill basket (about $15–25 at most stores). Best when you want that open-flame flavor with a little more control.
Direct on the grates: Maximum char and smoky flavor. Cut peppers into large planks and onions into thick rounds so they don’t fall through. Best for experienced grillers who want restaurant-level results — just requires more attention and larger cuts.
Any method works beautifully, but the foil pack is my go-to for sheer ease and consistency. Toss, seal, grill, done!
Pro Tips for the Best Grilled Peppers and Onions
Heavy-duty foil is a must: Regular foil tears too easily. If you only have thin foil, double up the layers for extra insurance.
Don’t overcrowd the pack: Spread veggies in a single-ish layer so heat circulates evenly. If you’re grilling for a crowd, make 2 separate packs rather than one giant one.
Slice evenly: Uniform ½-inch strips ensure everything cooks at the same rate — no burnt bits mixed with raw pieces.
Let them rest 2 minutes: After pulling the pack off the grill, let it sit sealed for a couple of minutes. The residual steam finishes cooking and the flavors meld together.
Char trick: Want more color and crispiness? Open the foil pack for the last 3–4 minutes of grilling to let direct heat kiss the veggies. I do this every single time now — it’s a game changer!
Gas vs. charcoal: Both work great. Charcoal gives more smoke flavor while gas gives more consistent heat. Either way, aim for about 400°F.
One of my favorite things about grilled peppers and onions is how easy they are to customize. Here are 5 flavor spins I come back to all summer:
Fajita-style: Toss with cumin, chili powder, and a squeeze of lime after grilling. Perfect for loading into tortillas — pair them with my steak fajitas for a full Tex-Mex spread.
Italian: Add balsamic vinegar and dried Italian seasoning before grilling. Finish with fresh basil and a drizzle of your best olive oil.
Asian-inspired: Swap olive oil for sesame oil, add a splash of soy sauce and a pinch of red pepper flakes. Finish with toasted sesame seeds.
Smoky Southwest: Add smoked paprika, garlic powder, and a pinch of cayenne. Amazing alongside grilled chicken or burgers.
Lemon herb: Toss with lemon zest, dried oregano, and a squeeze of fresh lemon juice after grilling. Light and fresh — perfect with grilled fish.
What to Serve with Grilled Peppers and Onions
With proteins:
As part of a meal:
Pile onto hoagies for a Philly-style pepper and onion sub
Stuff into tortillas for easy veggie fajitas
Toss with cooked pasta and a drizzle of balsamic
Serve over rice bowls with avocado and black beans
With other grilled sides:
Storage and Reheating
Fridge: Store leftover grilled peppers and onions in an airtight container for up to 4 days.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months.
Reheating: Best reheated in a hot skillet for 2–3 minutes to restore some of that char. The microwave works in a pinch but the texture will be softer. Don’t re-grill in a new foil pack — they’ll turn mushy.
FAQs
How long do you grill peppers and onions?
In a foil pack, grill peppers and onions at about 400°F for 20 minutes. If you’re grilling directly on the grates, it takes about 8–10 minutes per side, depending on the size of your cuts.
What temperature should the grill be for peppers and onions?
Medium-high heat, around 400°F, works best. This gives you tender, caramelized veggies without burning them.
Can you use a grill basket instead of foil?
Absolutely! A grill basket gives you more direct char. Toss the veggies with oil and seasoning the same way, then spread them in the basket and grill for 10–15 minutes, tossing occasionally.
Do you need to peel grilled peppers?
Nope! When you’re grilling sliced peppers (strips or planks), you eat the skin and all. Peeling is only necessary when you’re roasting whole peppers to remove the charred outer skin.
What are the best peppers for grilling?
Red, yellow, and orange bell peppers are the sweetest and caramelize beautifully. Green bell peppers work too but have a slightly bitter edge. For heat, throw in some poblano peppers alongside the bells — my personal favorite combo is one red, one yellow, and one orange every time!
First, preheat grill to 400ºF.
Then, prepare veggies by slicing peppers and onions into bite-sized pieces, about 1-inch squares.
Then, place veggies on a large sheet of tin foil.
Drizzle on olive oil and then toss to make sure all veggies are fully coated.
Season with minced garlic and a generous amount of salt and pepper.
Cover veggies with another piece of tin foil and then fold in the sides to create a foil pack.
Grill directly on the flames at 400ºF for about 20 minutes or until your veggies reach the desired texture.
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Made with ripe garden tomatoes, this easy Tomato Bisque gets its velvety texture from blended vegetables instead of cream.
Tomato Bisque Soup Recipe
I make this Tomato Bisque recipe every summer when my garden is overflowing with ripe tomatoes. While I love my classic Tomato Soup recipe, this version has a richer, velvety texture thanks to carrots and celery blended right into the soup. The sweeter and riper the tomatoes, the better it tastes. I finish it with a little sour cream, fresh basil, and Parmigiano Reggiano, then serve it with crusty sourdough bread, it’s one of my favorite ways to enjoy summer tomatoes.
Why This Tomato Bisque Recipe Works
Whenever I have an abundance of tomatoes and basil, I love making this easy tomato bisque. Canned tomatoes just don’t deliver the same results as fresh garden-grown vegetables.
Versatile: Serve it as a starter with protein or as a main course with a salad. Or dip your favorite bread or grilled cheese into the broth.
Perfect for meal prep: It stays fresh in the fridge for 4 days and reheats quickly in the microwave.
Nutritious: This healthy tomato bisque has no cream it’s primarily vegetables and broth.
Summer In A Bowl: Summer tomatoes shine in this easy soup. If you don’t have a garden, check out your local farmers market or even Whole Foods for high-quality tomatoes.
Tomato Bisque vs Soup
What’s the difference between tomato bisque and tomato soup? Tomato bisque is typically smoother and creamier, while tomato soup can be either chunky or smooth. This lighter tomato bisque gets its rich, velvety texture from pureed carrots and celery instead of heavy cream.
Ingredients You’ll Need
Sautéing the aromatics and using fresh summer tomatoes, which only get sweeter the longer they simmer, creates a rich bisque that needs few additional ingredients. See the recipe card below for the exact measurements.
Butter adds richness.
Aromatics: Diced onion, celery, and carrots form a flavorful base. In French cooking, this aromatic combo is called mirepoix, while in Italian it’s known as soffritto. Fresh minced garlic also boosts the soup.
Fresh plum tomatoes: Roma tomatoes are a common type of plum tomato. You’ll need about 8 to 12 to reach 30 ounces.
Broth: You can use chicken broth or stock, or vegetable broth to keep it vegetarian.
Herbs: Parsley, basil, and bay leaves simmer in the broth, imparting their flavor as it cooks.
Kosher salt and black pepper for seasoning. If your tomatoes are perfectly ripe and in season, you ‘ll need less salt.
Reduced-fat sour cream makes bisque creamier.
Parmigiano Reggiano is optional but tastes delicious.
How to Make Tomato Bisque
Tie the basil, parsley, and bay leaves together with a string so they’re easier to remove before pureeing. See the recipe card at the bottom for printable directions.
Peel the tomatoes: Add the tomatoes to a large pot of boiling water. Cook for a minute until the skin cracks. Remove from the water and let them cool. Then peel off the skins, which should come off easily.
Sauté the veggies: Chop the onions, carrot, celery, and garlic into tiny pieces using a mini food processor or chopper. Then, melt the butter in the soup and cook the vegetables for 8 to 10 minutes until soft.
Simmer the bisque: Add the broth, tomatoes, herbs, salt, and pepper to the pot. Simmer on low for 30 minutes. Discard the herbs and stir in the sour cream.
Puree the soup with an immersion blender, and garnish with basil and Parmigiano (optional).
Do I have to remove the tomato skins?
Removing the skins will make the soup smoother, I personally always remove it, but if the texture isn’t bother you, feel free to skip blanching.
How to Blend and Thicken Tomato Bisque
If you don’t have an immersion blender, let the soup cool slightly, then fill a regular blender halfway. Remove the plastic cap and cover the opening with a dish towel to prevent splattering.
An immersion blender is more convenient, but a countertop blender provides a smoother consistency.
Thicken tomato bisque by adding a bit more sour cream or simmering it uncovered to let the liquid evaporate.
Variations
Boost the protein: Substitute chicken bone broth for a higher-protein alternative.
Vegetarian tomato bisque: Use vegetable broth instead of chicken.
Tomato options: Swap plum tomatoes with heirloom or beefsteak tomatoes.
Can I blend the basil and parsley into the soup? For a stronger herb flavor, you can blend them into the broth.
Dairy allergy: Either leave out the sour cream (it will be a bit thinner) or replace it with dairy-free sour cream or vegan cashew cream. Swap the butter for olive oil, and omit the Parm.
Don’t like sour cream? Try it with plain whole milk Greek yogurt.
Cheese: You can skip the Parmigiano Reggiano or use Pecorino Romano.
Serving Suggestions
Grilled cheese or crusty bread is so good dipped in tomato bisque soup, but I have more ideas below!
Storage
Refrigerate the tomato basil bisque for up to 4 days and reheat in the microwave or on the stove until warm.
Can I freeze tomato bisque? Yes, you can, but there are a few things to keep in mind.
Let the soup cool, then transfer it to airtight, freezer-safe containers and freeze for up to 3 months. I like to store them in smaller containers for easy individual portions later.
If possible, it’s best to freeze it before adding the sour cream, as dairy can sometimes separate after freezing and reheating.
Thaw it in the fridge the day before, then gently reheat on the stove over low heat, stirring in the sour cream at the end.
More Tomato Soup Recipes You’ll Love:
For more healthy soup recipes, check out these five delicious tomato soups to inspire your next meal!
Prep: 15 minutesmins
Cook: 55 minutesmins
Total: 1 hourhr10 minutesmins
Yield: 4servings
Serving Size: 2cups
To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks.
Quickly remove from the water, let it cool a few minutes and the skin will come right off.
Chop onions, carrots, celery and garlic using a mini food processor or chopper.
Melt butter in a large soup pot over medium heat. When melted add chopped onions, carrots, celery and garlic.
Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.
Using a string, tie herbs together and drop into the soup. This will make it easy to remove later.
Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn’t explode on you).
Ladle into bowls and top with freshly grated cheese and fresh basil.
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Grilled asparagus in foil is my absolute favorite summer side dish. The foil packet method is completely foolproof — no spears falling through the grates, no babysitting required — and the whole thing is ready in about 15 minutes. If you’re firing up the grill tonight, this needs to be on it.
Why You’ll Love This Grilled Asparagus in Foil
Foolproof method: The foil packet keeps every single spear contained — no more losing asparagus through the grill grates.
Ready in 15 minutes: From grill to plate in about 15 minutes, making it one of the fastest sides you can make.
Only 4 ingredients: Asparagus, olive oil, salt, and pepper. That’s it. Simple, clean, delicious.
Naturally healthy: This recipe is vegan, gluten-free, dairy-free, Whole30-compatible, paleo, and keto-friendly right out of the gate.
How to Pick the Best Asparagus
Look for spears that are roughly the same thickness so they cook evenly. The tips should be tight and compact — not splayed or mushy — and the stalks should be firm and bright green. I like medium-thick spears for grilling because they hold up well without turning limp. Asparagus is at its peak from March through June, so that’s when you’ll find the best bundles at the store or farmers market.
How to Prepare Asparagus for Grilling
Wash: Rinse the asparagus under cold water to remove any dirt or sand, especially from the tips.
Dry: Pat the spears completely dry with a clean towel. Dry asparagus grills better because the oil and seasonings stick more evenly.
Trim: Cut or snap off the woody ends at the bottom of each spear. I like the snap method — just bend the spear near the base and it naturally breaks right where the tough part ends.
If you prefer oven roasting, try my oven roasted asparagus or air fryer asparagus for more options.
How to Make Grilled Asparagus in Foil
This recipe is as easy as it gets. Here’s the basic process — full details and measurements are in the recipe card below.
Season the Asparagus
Lay your trimmed asparagus on a large sheet of foil and drizzle generously with olive oil. Season with salt and pepper, then toss everything together right on the foil. The olive oil does double duty here — it adds flavor and conducts heat evenly so every spear cooks at the same rate.
Seal the Foil Packet
Use heavy-duty aluminum foil — the regular stuff tears way too easily. Fold the foil over the asparagus and crimp all the edges tightly to create a sealed packet. I learned the hard way that a loose seal lets all the steam escape, and you end up with unevenly cooked, dry asparagus. Seal it tight.
Grill the Packet
Place the foil packet directly on the grill grates over medium-high heat (400–425°F) and cook for 12–15 minutes, flipping the packet once halfway through. When you open the packet, be careful — there will be a burst of hot steam. Use tongs and open it away from your face.
How Long to Grill Asparagus in Foil
Grilling time depends on the thickness of your asparagus spears. I tested all three sizes so you don’t have to guess.
Stalk Thickness
Grill Time
Doneness
Thin (pencil-width)
8–10 minutes
Tender, slightly snappy
Medium
12–15 minutes
Tender-crisp (ideal)
Thick (jumbo)
15–18 minutes
Fork-tender, meaty
The best way to check for doneness is the fork test — slide a fork into the thickest part of a spear. It should go in easily, but the spear should still hold its shape. If it’s floppy, it’s overdone.
Seasoning Ideas and Flavor Variations
Lemon garlic: Add minced garlic and a squeeze of fresh lemon juice before grilling, then finish with lemon zest.
Parmesan: Sprinkle freshly grated Parmesan over the asparagus as soon as you open the foil packet so it melts slightly. (Note: not vegan or dairy-free.)
Everything bagel: Toss with everything bagel seasoning before sealing the packet for a savory, seedy crunch.
Balsamic: Drizzle with balsamic glaze right after grilling for a sweet, tangy finish.
Cajun/spicy: Use fajita seasoning or your favorite Cajun blend for a kick of heat.
Butter & herb: Add a pat of butter and a sprinkle of Italian seasoning before sealing. (Note: not vegan or dairy-free.)
Tips for Perfect Grilled Asparagus
Use heavy-duty foil: Regular foil tears too easily and can leak. Heavy-duty holds up to high heat and flipping.
Don’t overcrowd the packet: Keep the asparagus in a single or loose double layer so steam circulates evenly.
Preheat the grill: Get your grill hot (400°F+) before the packet goes on. This ensures the asparagus starts cooking immediately.
Flip once: One flip halfway through is all you need. Constant flipping doesn’t help and can break the seal.
Charcoal vs. gas: Both work great. Charcoal adds a slightly smokier flavor, but gas gives you more precise temperature control.
Let it rest: After removing the packet from the grill, let it sit for 1 minute before opening. This lets the steam finish cooking the spears gently.
Common Mistakes to Avoid
Not trimming the ends: Woody asparagus bottoms are tough and chewy no matter how long you grill them. Always trim or snap them off.
Using thin foil: Thin foil tears, leaks, and won’t hold a proper seal. Always go heavy-duty.
Packing too tightly: Cramming too many spears into one packet creates uneven cooking. Split into two packets if you have a large bunch.
Grilling at too low heat: Low heat steams the asparagus slowly and makes it mushy. Aim for 400–425°F.
Skipping the oil: Oil prevents sticking, helps seasonings adhere, and conducts heat. Don’t skip it.
Opening too often: Every time you open the packet you release steam and slow down cooking. Resist the urge to peek.
The biggest mistake I see? Overcooking. Pull the packet off the grill when the asparagus is still tender-crisp. It’ll continue to cook a little from the residual heat inside the foil.
What to Serve with Grilled Asparagus in Foil
This grilled asparagus pairs with just about anything coming off the grill. Here are my favorite combos.
Grilled Proteins
Other Grilled Sides
How to Store and Reheat Grilled Asparagus
Store leftover grilled asparagus in an airtight container in the refrigerator for up to 4 days. To reheat, spread the spears on a baking sheet and warm in a 350°F oven for about 5 minutes, or toss them in a hot skillet for 2–3 minutes. Honestly, cold grilled asparagus is great too — I love tossing it into salads straight from the fridge.
For meal prep, grilled asparagus works perfectly in grain bowls, tossed with pasta, or chopped into egg scrambles. I don’t recommend freezing it — the texture gets watery and limp once thawed. It’s best enjoyed fresh or refrigerated.
FAQ
How long do you cook asparagus on the grill in foil?
Grill asparagus in foil for 12–15 minutes over medium-high heat (400–425°F), flipping the packet once halfway through. Thin spears may only need 8–10 minutes, while thick spears can take up to 18 minutes. The asparagus is done when it’s tender-crisp — a fork slides in easily but the spear still holds its shape.
Should I wrap asparagus in aluminum foil on the grill?
Yes! Wrapping asparagus in foil is one of the best methods for grilling it. The foil prevents thin spears from falling through the grill grates, traps steam to cook the asparagus evenly, and makes cleanup a breeze. It’s especially great for thinner asparagus that would be hard to grill directly.
What are common mistakes when grilling asparagus?
The most common mistakes are overcooking (resulting in mushy, limp asparagus), not trimming the woody ends, using too-low heat, and packing the foil packet too tightly. For best results, grill at 400°F+ and keep the asparagus in a single or double layer so steam can circulate evenly.
What is the best seasoning for grilled asparagus?
A simple combination of olive oil, salt, and pepper lets the asparagus flavor shine. For more flavor, add minced garlic and lemon zest before grilling, or finish with Parmesan cheese, balsamic glaze, or everything bagel seasoning. I keep it simple most of the time — the char from the grill adds plenty of flavor on its own.
Do you need to soak asparagus before grilling?
No soaking needed. Just rinse under cold water to remove any dirt or sand (especially from the tips), pat dry, and trim the woody ends. Dry asparagus actually grills better because the oil and seasonings stick more evenly.
Can you grill asparagus without foil?
Absolutely — place thicker spears directly on the grill grates perpendicular to the grate lines. But foil is the easier, more foolproof method, especially for thinner spears that would fall through. If you go direct, medium-thick to thick spears work best, and you’ll want to use a grill basket or lay them crosswise.
Preheat grill to 400–425°F (medium-high heat).
Place trimmed asparagus on a large sheet of heavy-duty aluminum foil. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Top with a second sheet of foil and crimp all edges tightly to seal the packet.
Place foil packet directly on grill grates. Grill for 12–15 minutes, flipping once halfway through.
Carefully open the packet (watch for hot steam!) and transfer asparagus to a serving plate. Squeeze fresh lemon juice over the top if desired.
For thin asparagus (pencil-width), reduce cook time to 8–10 minutes. For thick asparagus (jumbo), increase cook time to 15–18 minutes. Use heavy-duty foil or double-layer regular foil to prevent tears. Oven alternative: Roast at 425°F for 15–18 minutes on a sheet pan (no flip needed).
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Amazon Prime Day 2026 is here! Whether you’re training for your first 5K, a half marathon, a marathon, or your next RunDisney race, Prime Day is one of the best times of the year to save on running gear. I’ve rounded up the best Amazon Prime Day deals for runners, including running watches, headphones, hydration gear, recovery tools, nutrition products, running apparel, and race day essentials. Tip: Prime Day deals can sell out quickly and prices change throughout the event, so check back often for updates.
The list linked above will be updated through out the day during Prime Days June 23-26. Not all deals are up right away on the first day so check back often for new sales.
UPDATE: Every year there are amazing prime day deals for running watches… but they’re not listed – yet. I’ve gotten the best deals on my last few running watches during prime day so I’m sure sale prices are coming. I’ll update the list linked above when they are available. A GPS running watch can help you track pace, distance, heart rate, recovery, and training progress.
Garmin Forerunner Series
Garmin Forerunner 55
Garmin Forerunner 165
Garmin Forerunner 265
Garmin Forerunner 965
Garmin Lifestyle & Adventure Watches
Garmin Venu 3
Garmin Instinct 2
Garmin Fenix Series
COROS Watches
COROS Pace 3
COROS Apex Series
Runner Tip: Garmin watches are some of the most popular Prime Day purchases because they often receive significant discounts.
Open-ear headphones are a favorite among runners because they allow you to hear traffic, other runners, and race announcements.
Shokz Favorites
Shokz OpenRun
Shokz OpenRun Pro
Shokz OpenFit
Shokz OpenFit Air
Other Running Headphones
Beats Fit Pro
Jabra Elite Series
Soundcore Sport Headphones
Prime Day can be a great time to grab a backup pair of shoes for training.
Daily Trainers
Brooks Ghost
Brooks Glycerin
ASICS Gel Nimbus
ASICS Novablast
Saucony Ride
Saucony Triumph
Speed Training Shoes
Saucony Endorphin Speed
Puma Deviate Nitro
Adidas Adizero Boston
Walking & Recovery Shoes
HOKA Bondi
HOKA Clifton
Skechers Walking Shoes
Recovery is training.
Massage & Recovery Tools
Theragun Mini
Theragun Prime
Hypervolt
Massage Gun Accessories
Foam Rollers
TriggerPoint Foam Roller
High-Density Foam Rollers
Travel Foam Rollers
Recovery Accessories
Massage Balls
Stretch Straps
Compression Socks
Compression Calf Sleeves
Stock up now and save.
Energy Gels
GU Energy Gel
Honey Stinger Energy Gel
Huma Gel
Clif Bloks
Hydration & Electrolytes
Nuun Tablets
SaltStick Capsules
Liquid I.V.
Skratch Labs Hydration Mix
Recovery Nutrition
Protein Powder
Recovery Drink Mixes
Collagen Peptides
Hydration gear is especially important for summer training.
Hydration Vests
Nathan Hydration Vest
CamelBak Running Vest
Hydrapak Vest
Handheld Bottles
Nathan SpeedDraw
Amphipod Handheld Bottle
Soft Flasks
Hydrapak Soft Flask
Nathan Soft Flask
Running Socks
Balega Hidden Comfort
Balega Blister Resist
Feetures Elite
Feetures Max Cushion
Running Shorts
Baleaf Running Shorts
Compression Shorts
Pocket Running Shorts
Running Tops
Moisture-Wicking Tanks
Running Tees
Sun Protection Shirts
Cold Weather Running Gear
Running Gloves
Arm Sleeves
Running Hats
Neck Gaiters
Every runner should have these basics.
Anti-Chafe Products
Body Glide
Squirrel’s Nut Butter
Injury Prevention
Race Day Gear
Bib Boards
Race Belt
Safety Pins
Disposable Ponchos
Strength training helps runners improve performance and reduce injury risk.
Home Gym Essentials
Resistance Bands
Mini Bands
Adjustable Dumbbells
Kettlebells
Mobility Tools
Yoga Mat
Mobility Bands
Balance Pad
RunDisney runners have unique needs.
Park & Race Weekend Favorites
Portable Chargers
Belt Bags
Cooling Towels
Anti-Chafe Products
Refillable Water Bottles
Recovery Sandals
Compression Socks
Running Costumes Accessories
Travel Essentials
Packing Cubes
Luggage Scale
Travel Pill Organizer
Neck Pillow
Perfect stocking stuffers for runners or budget-friendly upgrades.
Body Glide
KT Tape
Nuun Tablets
SaltStick Capsules
Baleaf Running Hat
Running Arm Sleeves
Resistance Bands
Foam Massage Ball
Running Belt
Cooling Towel
Shokz Accessories
Balega Socks Multipacks
Feetures Socks Multipacks
Foam Rollers
Hydration Bottles
Recovery Tools
Running Lights
Reflective Running Gear
Gym Bags
Frequently Asked Questions
When is Amazon Prime Day 2026?
Amazon Prime Day 2026 runs from June 23 through June 26.
Do I need Amazon Prime to get Prime Day deals?
Yes. Most Prime Day discounts require an Amazon Prime membership.
Are Prime Day running deals worth it?
Yes. Prime Day is often one of the best times of the year to save on running gear, GPS watches, headphones, nutrition products, and recovery tools.
What are the best Prime Day deals for runners?
Popular categories include Garmin watches, Shokz headphones, hydration gear, running socks, recovery tools, and race day essentials.
How often is this page updated?
This page will be updated throughout Prime Day as new deals become available.
Final Thoughts
Prime Day is one of my favorite times to stock up on running essentials, replace worn-out gear, and grab gifts for the runners in my life. Bookmark this page and check back throughout Prime Day because I’ll be updating it with the best deals for runners as they become available. Get the round up of all the best deals at the link below:
