I was kinda bored tonight so i looked up "food on a stick" and "healthy" on google :lol:
I got this page:
http://www.canada.com/topics/travel/story....0e-5e251095c28eBeyond the obvious standbys such as marshmallows and wieners, try cooking other foods on stick.
Chunks of apple dipped in lemon juice, brown sugar and cinnamon will stay on your stick for a while and become beautifully sweet and sticky.
Likewise, a segment of grapefruit carefully threaded lengthwise onto a stick will change flavours nicely, the natural sour flavours becoming accentuated with sweetness as the natural sugars caramelize. Go slowly over low heat as this fruit will burn easily. Great for breakfast.
Try the same veggies that you would expect to find on a skewer; chunks of onion, bell pepper and zucchini will cook at approximately the same time, so load a few onto the end of a stick. Once they're nicely browned and softened, stuff them in a pita pocket and drizzle with some garlicky tzatziki or hummus for an easy hot meal.
Our ancestors had no fear when it came to eating raw meat. But, we know now that bacteria can multiply on poorly handled meat. Between home and the campsite, ensure that your raw meat has limited exposure to airborne bacteria and temperature fluctuations. So, pack it in drip-proof, airtight containers and keep it on ice in a cooler.
Before you head to the campground, cut up some chicken and put it in a sealable bag with an quick marinade of vegetable oil, lemon juice, crushed garlic, salt and pepper. Throw in a pinch of dried thyme or oregano to add more flavour. Keep the marinating chicken well chilled until your embers are glowing and you're ready to eat. Then, thread the chicken on a slim but sturdy stick and grill over the coals until the meat is golden brown and springs back when pressed. Nice served with the skewered veggies described earlier.
Equally delicious is freshly caught fish on a stick. Chefs in Japan use bamboo poles to cook whole fish over hot coals. Try it Canadian-style: After gutting your fish, stuff the cavity with fresh herbs, then weave the fish onto a long, sturdy stick with a sharpened point. Jam the other end of the stick into the ground at an angle over the hot coals (no flames) with one side of the fish exposed to the heat. Rotate the fish to cook the other side. When it gets hot, squeeze some fresh lemon juice onto the crackling skin.
Because the heat can vary, it is up to you to decide if the fish is cooked; look for crispy, crackly skin, firmness of the meat and protruding eyeballs. (The squeamish may want to have the head removed before the cooking begins.)
Take these tried and true techniques with you on your next adventure in the wilderness and you'll find the discovery of food on a stick is the greatest thing since before sliced bread.