Tripp to Health
Our adventures in healthy eating.
Healthy and Delicious Grilling!
This has been updated and moved to our new blog:
Happy Spring! I know for all of your Chicago Folks, we just had snow a few days ago, but walking around outside today officially feels like spring! And what better to do in the spring than BBQ!!!
This past weekend, Jared and I grilled out with some friends. This is not only great on the budget (so much cheaper than meeting friends out for dinner!), but it’s delicious too!!
Here is what we had, plus a bonus list of my TOP 10 veggies for grilling!
So as per usual, you know we are all about the meats and the veggies! BTW, Big congrats to Jared who is officially down 15 pounds since Janurary eating this way about 80-90% of the time!
We try to get good quality meats, so for the meat part of grill night we chose some pork chops from our pastured organic frozen ¼ pig in our deep freeze. I think we are rubbing off on our friends- they had gone to an Amish market in Chicago that morning and picked up some pastured cheddar jalapeno sausages that were phenomenal! They also had some turkey burgers in the freezer that we threw on the grill! Another sign that we are rubbing off on them- they didn't even think to buy any buns!!! Love it! Who needs bread anyways!
How did we prep the meat? Besides letting it defrost, the only thing I did to the pork chops was salt and pepper both sides. The sausages and the turkey burgers were good to go as it! I have learned over the past few years, that when you have good quality meat, you really don’t need to do much to it! It just tastes delicious!
This time around we grilled eggplant, and zucchini. We were running out of room on the grill, so we popped the asparagus and the sweet potato fries into the oven! OMG if you have not grilled eggplant before, you have to try it! It is my favorite!! We just tossed the veggies in a little oil (we happened to have olive on hand, although typically I’d use coconut for grill type of temps), and then we salt and peppered them. Isn't the picture so pretty! My friend Cassidy has awesome servingware for photography!!
I don’t want to talk too much about timing, because it depends on how you like everything done, and how thick your cuts are. Once the veggies start getting some good grill marks and are feeling tender, they are probably about done! Jared is the official grill master, so I should get his input on this one! It helps too if you have a veggie tray for your grill, that way you don’t have to worry about having things turn sideways and falling through the rack.
My Top 10 Grilling veggies!
I feel like it’s really easy to get stuck in a rut of always buying the same veggies. Hopefully this list will give you some new ideas so you can spice things up a bit this spring and summer!
- Eggplant – Like I said above, I don’t know why this is so good! Just cut it into patties (I do about ½ inch)
- Asparagus – Just cut off the ends (not the pretty flowery end, the other end silly!)
- Zucchini- Best sliced into “patties”- I do about ¼ inch.
- Onions- Try just cutting it in half and letting it grill that way. You could chunk it smaller to add to a kebab!
- Bell Peppers- The tradition Kebab veggie
- Mushrooms- Portabellas are a good size for the grill, but others are great in a veggie tray or on a kebab!
- Cauliflower – Take a head of cauliflower. After getting the green leaves off, slice it in about ½- ¾ inch slices to make large cauliflower “steaks”. This shape allows for much easier grilling!
- Brussel Sprouts- You’ll need the veggie tray for these
- Yellow Squash- About the same as zucchini
- Cabbage- You can make it into “steaks” like the cauliflower!
PS-I know grilled corn is delicious, but corn is not a vegetable!!!
PPS- Next Cooking/Nutrition Class is May 6! Get Signed up if you want to joint us at the Sweet Potato Cafe!