EAT THIS! On the Grill

Posted on July 5, 2010 by


We’re into the heart of summer now – and my favorite mode of cooking in the summer is taking it outside: i.e. the grill.  The grill is an art form in itself!   I’ve learned the most by hanging around grill masters (the folks who hover around the grills at cook outs and BBQ’s) and asking questions.  You can also peruse books on grilling – and I’d recommend not letting it be too hard.  Just learn the fundamentals and get to it!

Remember, eating clean doesn’t mean ‘boring food’ – it means going on a culinary adventure with new ways of prepping food!

Ginger-Lime Marinade


2 garlic cloves

1 tsp – ground ginger

2 tsp – honey

.25 tsp lime juice

1 tbsp – extra virgin olive oil

1 tbsp – brown rice vinegar


Perfect for fish or chicken. Marinate for at least an hour, in the refrigerator.


You can use fresh ginger root, freshly grated, instead of powdered. Mince the garlic. Whisk all of the ingredients until combined. Refrigerate until ready to use. Enough for 2 large chicken breasts or fish filets.

Mojito Grilled Fish Tacos


1 tsp – honey

1.5 cup – green cabbage

1 pound – halibut

3 tbsp – lime juice

4 tbsp – dried mint

2 tbsp – extra virgin olive oil

.25 cup – veganaise


Makes 4 servings of 2 tacos each.Use fresh mint. Use ezekiel sprouted corn or wheat tortillas or just wrap it all in a big lettuce leaf.


Combine veganaise, 2 TBSP mint and 1 TBSP lime juice and cabbage for lime slaw. Combine all other ingredients for marinade. Add fish to marinade. Refrigerate for 30 minutes turning once. Remove fish from marinade, discard remaining marinade. Prepare grill for high heat cooking. Place fish directly over heat, grill until firm and opaque and lightly browned, about 7 minutes, top with 1/3 cup slaw.

Profound Patty’s Chicken


6 ounce – chicken breast

.5 cup – lemon juice

3 tbsp – lemon peel

.75 tsp – dried marjoram

1.5 tsp – minced garlic

6 tbsp – extra virgin olive oil

.25 cup – parsley

.75 tsp – black pepper

.75 tsp – dried thyme


A Profound marinade for grilled chicken. The lemon provides a nice spring/summer flavor and is great alone or cut up in a salad. I think rosemary would also be tasty too.


In a small bowl combine the all ingredients except for the chicken. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover & refrigerate remaining marinade. Drain & discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes or each side or until a meat thermometer reads 170 degrees, basting occasionally with reserved marinade.

Tarragon Turkey Burgers


2 – eggs

1 pound – ground turkey breast

2 tsp – dijon mustard

.25 cup – chopped onions

.25 tsp – spike, no salt

1 tbsp – dried tarragon

.5 – zucchini, shredded


Easy – cook them on a George Foreman grill, or an outdoor grill, or broil in oven. Nice paired with steamed green beans (or served regular-burger style with all the fixin’s – you can use a large lettuce leaf for a ‘bun’ if you’re not eating flour products).  Also try the ‘Tender Turkey Burgers’ in the Genesis recipe file.  Wow.


Preheat broiler or grill. In bowl, combine everything and mix throughly. Add: 1 TBS dried tarragon, 1/2 tsp sodium-free Spike or Mrs Dash, and 3 grinds of fresh black pepper. Shape into 4 patties, and cook using desired method.

Grilled Asparagus

.5 cup – balsamic vinegar

1 – clove garlic

.25 cup – extra virgin olive oil


A great way to enjoy asparagus!


Whisk together the dressing (olive oil, balsamic, and garlic) and set aside. Place the asparagus on a clean hot grill, brush with a little olive oil and turn until slightly browned on all around. Asparagus should still be somewhat crisp. Place the asparagus on a platter and drizzle with the dressing. Season with a twist of pepper.

Grilled Kebobs


2 tbsp – balsamic vinegar

1.5 pound – chicken breast, raw

2 cups – mushrooms

6 1 tsp. – Stoneground Mustard

2 tbsp – extra virgin olive oil

2 each –  sweet red peppers

2 each –  yellow sweet peppers


Yummy Summertime Kebobs!


Make 6 kebobs with chicken, mushrooms, yellow peppers, and red peppers. Combine 2 tbsp. of Olive Oil, 2 tbsp. stone ground organic mustard (ground mustard seed would probably work well too), and 2 tbsp. of balsamic vinegar for the dressing. Coat each kebob and then put them in the oven at 400 for 20-25 minutes, or on the grill.

Grilled Pineapple


3 tbsp – raw honey

1 tbsp – lemon juice

.25 tsp – black pepper

4 pound – whole pineapple


This very simple and elegant dessert is the perfect ending to a heavy barbecue. The pepper brings out the “grilled” flavor and adds some spiciness.


Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each). In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely. Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don’t overcook, or they’ll turn mushy. Remove from the grill and brush with any additional glaze one more time. Serve and enjoy! Makes 6 servings.

Posted in: Eat This!