Tag: grilled

Lemon Walnut Pesto Grilled Salmon

Lemon Walnut Pesto Salmon Main Image

Fresh pesto is one of those recipes that can be smothered on just about anything to create a fresh bright flavor. I often make pesto to put on pasta, zucchini noodles, pizza and chicken. I think it would even be delicious on grilled steak as a chimichurri alternative. Today I am spreading it on salmon just before grilling. You can make pesto out of any nuts you prefer, I used walnuts. The addition of fresh basil adds a hint of anise flavor to any dish and a beautiful bright green color. A squeeze of lemon juice adds a little tang, perfect for fish dishes. Try this lemon walnut pesto on your next recipe!

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Lemon Walnut Pesto Grilled Salmon

30 minutes

15 minutes

45 minutes

Yield: 6 servings

Serving Size: 5 ounce piece of salmon

Lemon Walnut Pesto Grilled Salmon

Ingredients

  • 2 lb. salmon filet
  • For Pesto:
  • 1/3 c olive oil
  • 2 tbsp lemon juice
  • 1/4 c walnut pieces
  • 6 large basil leaves
  • 1/3 c grated Parmesan cheese
  • 2 garlic cloves

Instructions

  1. Heat grill to 425. While grill heats, prepare ingredients for pesto in a food processor or blender.
  2. Blend until smooth.
  3. Pour into a small bowl. Refrigerate until ready to make the salmon.
  4. Lay salmon on a large piece of foil. Spoon pesto over salmon.
  5. Fold foil over salmon so that it is completely enclosed in foil.
  6. Place on grill. Cook 15 minutes. Slice salmon and serve.
http://freshandfit.org/lemon-walnut-pesto-grilled-salmon/

Image 2

Grilled Stuffed Sweet Peppers

grilled stuffed sweet peppers recipe

These grilled stuffed sweet peppers make the perfect pairing with all of your summertime entrees. They can be served as a side dish or vegetarian option and are equally delicious hot or cold. Best of all, they are highly nutritious; with high protein quinoa, fresh tomato and onion and creamy herbed goat cheese. They are easy to put together and grill up in minutes. Happy grilling!

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Grilled Stuffed Sweet Peppers

Yield: 6 stuffed pepper halves

Grilled Stuffed Sweet Peppers

Ingredients

  • 3 long sweet peppers, sliced lengthwise/seeds removed
  • 1/4 c dry quinoa
  • 1/3 c minced onion
  • 1/3 c soft herb goat cheese at room temperature
  • 1/3 c corn kernels, thawed if frozen
  • 1 Roma tomato, diced
  • 1 handful chopped cilantro

Instructions

  1. Preheat grill to 400. Cook quinoa according to package directions
  2. In a small bowl combine quinoa, corn, tomato, onion and goat cheese. Mix until goat cheese is coated over vegetables.
  3. Spoon mixture into peppers.
  4. Season with salt and pepper. Set on grill for 5 minutes. Serve immediately or chill and serve cold. Garnish with chopped cilantro.
http://freshandfit.org/grilled-stuffed-sweet-peppers/

Grilled Carrot Fries with Chili Lime Yogurt Dip

grilled carrot fries freshandfit

It is officially July! Only a few days left until fourth of July BBQ’s and fireworks. If you are looking for more ways to cook veggies this summer, these grilled carrot fries with chili lime yogurt dip are fun and full of super healthy goodness. They are an unexpected way of serving carrots and sneaking in some great nutrition at the same time. Plus they look really pretty on a platter or served in mini mason jars. They are also an inconspicuos way to get kids to eat some veggies, just omit the cayenne pepper.

 

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Grilled Carrot Fries with Chili Lime Yogurt Dip

Yield: 4 servings

Grilled Carrot Fries with Chili Lime Yogurt Dip

Ingredients

  • 4 medium carrots, peeled
  • 2 tbsp olive oil
  • 1/2 c Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1/2 tsp minced garlic
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper powder
  • 1 handful cilantro, chopped
  • Sea salt and black pepper to taste

Instructions

  1. Preheat grill to 400. Cut tops off carrots. Slice carrots length wise and then again down the center.
  2. Toss carrot wedges in olive oil, then sprinkle with onion powder and paprika. Toss again.
  3. Set wedges on grill. Grill 5 minutes. Flip and grill 5 more minutes.
  4. For chili lime sauce, combine yogurt, lime juice, lime zest, chili powder, cumin and garlic in a small bowl. Add sea salt to taste. Stir well. Refrigerate until serving.
  5. Season wedges with salt and pepper. Garnish with cilantro. Serve with dipping sauce or drizzle sauce over wedges.
http://freshandfit.org/grilled-carrot-fries-with-chili-lime-yogurt-dip/

Grilled Peach Chick-Pizza

Grilled Peach ChickPizza Recipe

 

This doughy grilled peach chick-pizza reminds me of a cross between falafel, pizza and a peach tart.  Quite a meal packed into one. It is not super crispy in the center but is sturdy and can easily be picked up. I should also mention that it happens to be high in plant based protein, due to the chickpea flour used in the dough. This is an awesome pizza option for anyone avoiding wheat or suffering from gluten allergies; or if you’re like me, anyone who likes experimenting with different textures and flavors. The size of this pizza is small, but it is deceptively filling. Two people could be very satisfied splitting one. But if you are really hungry, make two and save the leftovers for later.

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Grilled Peach Chick-Pizza

Serving Size: 1 small pizza, 6 slices

Grilled Peach Chick-Pizza

Ingredients

  • For the dough
  • 1 and 1/4 c chickpea flour
  • 1 egg
  • 1/2 c water
  • 2 tbsp ground flaxseed
  • 1 tsp garlic powder
  • 1 tbsp oregano
  • 1 tsp sea salt
  • For topping
  • 1 peach, cut into 1/2 inch thick slices
  • 1/2 c soft herb goat cheese
  • 3 tbsp olive oil
  • 1/2 a small red onion, thinly sliced
  • 1 small bell pepper, julienned
  • 2 c greens of choice - I used a mixture of baby kale and spinach.
  • 5-6 basil leaves for garnish

Instructions

  1. Preheat grill to 400. Set peach slices on grill cut side down for 5 minutes. Remove.
  2. Sauté onions and bell pepper in 2 tbsp olive oil until tender.
  3. In a large bowl combine chickpea flour, garlic, oregano, sea salt and flaxseed. Add egg and mix well.
  4. Add water and mix once more. Form into a ball.
  5. Press dough out onto a parchment lined baking sheet, leaving edges higher.
  6. Grill dough 5 minutes.
  7. Spread goat cheese over dough, top with onion, bell peppers, and greens and drizzle with 1 tbsp olive oil. grill another 15-20 minutes.
  8. Garnish with fresh basil.
http://freshandfit.org/grilled-peach-chick-pizza/