By contributing writer Tessa One the best things about these marinated Grilled Veggie Kabobs is that they're equally delicious hot or cold. They're pure heaven chilled and served with a garlic yogurt dip. But hot off the grill to adorn your barbecued ...
One the best things about these marinated Grilled Veggie Kabobs is that they’re equally delicious hot or cold. They’re pure heaven chilled and served with a garlic yogurt dip. But hot off the grill to adorn your barbecued protein is amazing too!
Many summer nights have us at the grocery store grabbing something to throw on the grill for an easy summer meal. And simple, flavorful sides to accompany our warm weather BBQs are always useful.
This one is fun for the kids to help chop because larger pieces are easier to work with. I’ve got my kids helping to make dinner now, and hopefully one day they’ll enjoy EATING their carefully chopped veggies too!
While we stick to zucchini and peppers usually, mushrooms are sometimes thrown into the mix too.
4 cups large chopped veggies (like peppers, zucchini, and mushrooms) Keep pieces large enough they will stay on the skewer, about 2 inches squares
¼ cup avocado oil
¼ cup lemon juice
4 cloves minced garlic
½ teaspoon parsley
½ teaspoon basil
½ teaspoon sea salt
Place all chopped veggies into a Ziploc bag or container and pour marinade over the top. Make the sure all the veggies are coated, shaking sealed bag as necessary. Place in the refrigerator for 4 - 12 hours, periodically turning the bag to disperse marinade.
Thread veggies onto soaked bamboo skewers.
Grill the veggie skewers on high heat with the lid closed for about 2 minutes. Turn skewers and repeat. Remove when veggies are crisp tender.
To keep things extra simple you can skip the skewers and place all the marinated veggies in a grill basket.
Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal!
To make this slaw a complete meal, it is great topped with some grilled chicken (My Vietnamese Grilled Chicken is awesome on this), or some fried fish. For a vegetarian option, you could include some edamame or fried tofu chunks.
I marvel how far my taste buds have come. As a child, I had a woefully poor diet and couldn’t stand ANY vegetable! Now, if you ask my children what my favorite food is, they always say, “salad!” So I hold out hope that my children will one day love these veggies as much as I do.
Cabbage is especially great because it is SO crunchy and satisfying. It holds up to dressings really well and can even be eaten the next day, making it a perfect vegetable to pack for hikes and picnics.
I have also used the dressing tossed with some zucchini noodles, which is equally amazing (although that version cannot be stored without all the water from the zucchini leaching out into a soggy mess).
1 teaspoon lemongrass paste (can use finely diced lemongrass as well, the soft white inner part only)
1 clove garlic
8 drops stevia, or 2 teaspoons honey or palm sugar
¼ teaspoon sea salt or some fish sauce to taste
Sriracha to taste ( I add about a tablespoon)
10 ounce bag of pre-shredded cabbage or slaw mix
1 red bell pepper, sliced into bite sized pieces
¼ cup sliced toasted almonds
Place all dressing ingredients into the jar of a blender and whir until smooth. Add water to thin to desired consistency, but add carefully. You want the dressing thick so it sticks to the cabbage shreds well.
Toss the cabbage with dressing to taste. Then toss in the peppers and almonds.
These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING!
Fresh strawberry season gets extended around here when the California ones start to come to market in late winter or early spring. One of my favorite fruits of all times, strawberries are low in sugar and high in antioxidants, vitamins, minerals, and fiber. Even though they can seem like a treat, there are plenty of goodies lurking within!
I wanted to take advantage of these beautiful berries and make a nutritious muffins for picky kiddos. They are easily adapted to dairy free if needed, and different flavor combos could be tried! Great flavors that marry well with strawberries include chocolate, almond, lime, or cinnamon. For this version, I added the sunny flavor of lemon to brighten the taste.
Juice from ½ lemon, plus enough yogurt or milk to make ½ cup (I used plain yogurt)
Preheat oven to to 350° F and prepare a 12 cup muffin tin.
In a large bowl, whisk all the dry ingredients except for the strawberries and then stir in 2 cups of the strawberries. This keeps them from turning your muffins pink! Reserved strawberry pieces are for the tops.
In the bowl of a mixer, beat the butter and sugar.
Add the vanilla and eggs, beating well, followed by the lemon juice and yogurt or milk mixture.
Pour the liquids into the dry ingredients and gently fold until a thick batter is formed and ingredients are incorporated.
Fill muffin cups ¾ full. Press a few additional diced pieces of strawberries into the tops, if you want them to look pretty.
Bake in a preheated oven for 16-20 minutes until the the tops are just set and slightly golden.