'The Chew's' Tips to a Healthy, Stylish Summer

With summer halfway over, you might be feeling a bit sluggish. Whether it's too much ice cream, a vacation that didn't work out or even just overwhelming heat, it's time to make a change. The co-hosts of ABC's "The Chew" are here with their simple tips for a successul summer.

Carla Hall

Grilled Lemons and Limes

Grill halved lemons, limes or oranges, flesh-side down, on a hot grill, under a broiler or on a grill pan when cooking fish or chicken. Squeeze the juice over the meat or fish. The warm juice will have a smoky flavor and will be easy to squeeze from the fruit.

Carla Hall

Stock with an Asian Flair

Quickly change the flavor profile of your veggie or chicken stock by adding star anise, cinnamon sticks, half of a Serrano chili and a few slices of fresh ginger.

Clinton Kelly

Keep a Shandy Handy

One of the nicest, easiest refreshing summer drinks is the shandy. Combine one bottle of your favorite beer with a large dash of lemonade and a spritz of seltzer. Add a striped straw from the drugstore, kick back in your favorite deck chair and drink in the summer!

Clinton Kelly

True Blue

For a punch of blue to any table, Hydrangeas provide the perfect base. Supplement them with accents of other blues such as cornflowers, bluebells, hyacinth or violets to create a gorgeous centerpiece.

Daphne Oz

Healthier Baking

When baking, try substituting out your butter with a mixture of ½ coconut oil and ½ applesauce. It's a great way to cut down on saturated animal fat while adding good fats with the coconut oil and fiber and vitamin C with the applesauce. Plus, you'll love how great the final product tastes!

Michael Symon

Burger Beef Proportions

To make the juiciest, most flavorful burgers, choose ground beef that is 70 percent lean and 30 percent fat. To make more healthful burgers—but ones that are still juicy and tasty—choose ground beef that is 80 percent lean and 20 percent fat.

Michael Symon

Storing Fresh Herbs

There are different ways to store fresh herbs. You can keep multiple herbs in potters and grow them all year round in your kitchen window. I like to store my fresh herbs in a glass of water with the roots trimmed off the bottom, and covered with a damp paper towel in the fridge. In this situation they can last for 5-6 days at their maximum freshness.

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