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Category: Recipes

Healthy and Delicious Grilling

Firing up the grill this weekend?  Me too!  While the smell of sizzling burgers (especially over charcoal) is enough to bring the neighbors sniffing around your backyard, there are more artery-friendly options out there.  I’ve been experimenting with grilled veggies.

My personal favorites are the “holy trinity” of eggplant, zucchini and red pepper.  Slice them lengthwise, about a half-inch thick.  Grill for 5- 10 minutes per side on medium heat.  Toss them with pasta or a little goat cheese and you have a meal.  Save the leftovers for sandwiches and salad toppings throughout the week.   Here are some more healthy grilling recipes from Eating Well.com.  The salmon and the peach sundaes both look yummy!

What’s on your menu this week?  Share your favorite grill (or other healthy) recipes with Anne and your Fluid team members.

Baked Acorn Squash

Acorn Squash is high in Vitamin A, Vitamin C, Potassium, dietary fiber, manganese, folate, Vitamin B complex, omega 3 fatty acids, copper and tryptophan.

Try this yummy side dish at your next holiday dinner.

4 acorn squash, halved and seeded
½ cup maple syrup
¼ cup balsamic vinegar
2 tablespoons fresh lemon juice
8 teaspoons unsalted butter
Fresh grated nutmeg

Preheat oven to 375º. Place the squash halves, cut side up, in a large baking dish. In a small bowl, stir together the maple syrup, vinegar and lemon juice. Brush the squash with the maple syrup mixture, and then dot each squash with a teaspoon of butter and sprinkle of nutmeg. Bake about an hour, or until tender.

When I made this recipe I found the easiest way to halve the squash is to stand them stem side down on a cutting board and work a sharp chef’s knife seesaw-style down the squash from the point to the stem.

Talkin’ Turkey

Thanksgiving is just around the corner and it’s time to order your bird!  Here are a few local farms that offer free range grass-fed meats.

http://www.eatwild.com/products/oregon.html

New Seasons also has local, healthy birds for pick up or delivery.

Still not sure what to do with that bird once you’ve got it home?  Williams-Sonoma is offering free cooking classes this month.  Call the store to sign up.

Last but not least, here’s a recipe for a yummy side dish – baked acorn squash with apples.

Enjoy!

SWEET AND SPICY SHRIMP AND CABBAGE SALAD

Here is a quick and easy salad the whole family will love.

The only “strange” ingredient here is the fish sauce.   This can be found at most grocery stores near the soy sauce.  Feel free to embellish with chopped peanuts, or sub leftover turkey, chicken, or baked tofu for the shrimp.

Salad Ingredients:

  • One bag of shredded cabbage and carrots
  • Small bunch of cilantro (1/2 cup)
  • 2 cups of chopped pineapple
  • One cup of cooked shrimp

Dressing:

  • 3 Tablespoons of rice wine vinegar
  • 2 Tablespoons of fish sauce
  • 2 Tablespoons honey or sugar
  • Chili sauce to taste

Directions:

Mix the dressing ingredients together in a large bowl.  Toss with the salad ingredients and serve.

Summer salad with watermelon, mango, lime and mint

One of my girlfriends made a version of this at a recent BBQ and it was the perfect summer side dish! You can also experiment with jicama, or cucumbers to add a little more crunch.

Here’s the basic recipe:

Two cups of watermelon, 1 inch cubes
One small Mango, chopped
small handfull of fresh mint, chopped or torn
juice of one lime
salt and pepper
one small chopped jalepeno

Toss everything together and refrigerate for one hour. Enjoy!