Now this one had us a bit skeptical. It sounds a little pretentious and something someone attempting to be on top of food culture would serve. Plus, throwing a green on the grill seems like a watery, wilted mess. But, turns out, it’s almost like a new veggie to throw in a sautée. And its size provides a nice base for a warm, wedge salad.
Ingredients: romaine stalks, 1/4 onion (red used here, any will work), 1/2 red pepper, 1 tablespoon of apple cider vinegar, 2 tablespoons of olive oil, 1 lemon slice, 1/2 avocado. Any protein will work: 2 pieces of bacon, 1 hard boiled egg and 2 slices of ham were used here.
Directions: Mix the vinegar, oil and juice of the lemon wedge. Cut the romaine stalks in half. Season with black pepper and salt. Lightly distribute the dressing over the half of romaine.
Once prepared, place romaine on grill. We have used a stove top griller but it will work the same on a normal outdoor grill. The only advantage here is allowing the onions and peppers to cook with the risk of them falling through.
It’s best to cut piece by piece. It definitely beats a normal salad and serves as a good healthy option for summer grilling.
Happy Father’s Day to all the healthy dads out there! Brunch always caters best to the Sunday holidays so here’s a lighter option when the table is already covered with bagels and pastries.
Ingredients: 1 head of cauliflower, 1 quarter white (or yellow) onion, 1 clove garlic, 2 eggs (or 4 tablespoons of chia seeds)
Directions: Dice and microwave cauliflower for about 6 minutes. Once cooled, process cauliflower with garlic and onion (and seasonings of your choice) until puréed. As described in the caulirice recipe, the garlic and onion give the caulirice some much needed flavor.
Once processed, transfer to bowl. Mix eggs separately and add to cauliflower mixture. Mix throughly. Shape into ovals.
These were cooked on a flat top but can also be prepared in a pan. Cook for about 5 mins on each side.
We have already covered how spaghetti squash makes for a great low carb alternative to pasta. But, that can’t possibly be its only reason for being. What’s great about spaghetti squash is that it’s texture and thickness are applicable to both a hot or cold dish, so adding a bit to a salad gives you a fun new throw-in to keep your salads vibrant and unboring.
We have taken a leftover half of squash from the previous entry using pesto and steak (which also includes instructions on cooking the squash). After forking out the goods and placing it on top of spinach, we added chicken, bacon, blue cheese crumbles, hard boiled egg, avocado, tomatoes and onions. Now, you may say that a cobb salad is not exactly the most healthiest of options, but the fattiest ingredients have been added in moderation (you got to live a little, even with a healthy lifestyle :).
You’ll find that the squash is a good absorber of dressings or just the cheese and bacon. So the next time you’re whipping up a Greek, Caesar, or Chef for guests, give them a little yellow shock by throwing in a bit of spaghetti squash.