Grilled Romaine Salad

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. 

One Pan Meal: Roasted Chicken

 Roasted Chicken 
Sunday is meant to be a day of leisure so don’t let meal prep consume it! There are plenty of meals that cook all together and don’t demand too much time. Above is roasted chicken with red potatoes and veggies. 

One pan=one dish to wash=more couch time:)Veggies Preroast 
The veggies chosen are Brussels Sprouts and Eggplant with Mushrooms and Onions thrown in. We have selected these because they make great absorbers and there’s a lot of fat (and flavor) to catch! They have been lightly seasoned with a mix of olive oil, lemon juice, and oregano.  Chicken preroast Make sure to throughly clean and then season your bird. We used the same flavor assortment (EVOO+lemon+oregano). Also, position is key to make sure your veggies get maximum drip.  

Roasted Chicken2 The rule of thumb is about 20 minutes per pound (this chick is about 6lbs). The end result is a delightful aroma, a quick cleanup, and meals for the week. 

Middle Eastern Chicken and Chickpea Salad

IMG_0265

Let’s face it: chicken can be boring af. It’s the blandest of all the proteins, but also the most benign when it comes to your waistline. That’s why we will be coming up with some chicken options that provide flavor without any guilt attached (tap the chicken option tag to see all).

Trust me, this one will get your taste buds going and make you forget you’re eating healthy.

image1Chicken Breast-Chopped Parsley, Juice of Half a Lemon/2 Tbsp Olive Oil, Through Rub of Cumin, Salt and Pepper to Taste. Baked with Bell Peppers and Mushrooms at 360° for 45 minutes.

Chickpea Parsley Salad-One Can of Chickpeas, Half Chopped Red Onion, Half Chopped Green Pepper, Half Chopped Tomato, One Chopped Cucumber, Bunch of Chopped Parsley, Juice of Half a Lemon, 2 Tbsp of Apple Cider Vinegar, 1 Tbsp of Stevia, Salt and Pepper to Taste

The dish doesn’t exactly fall into any one country’s culinary profile, but the lemon/olive oil marinade and use of cumin, parsley, and chickpeas slides right into the Mediterranean/Middle East area. Isn’t it funny how the food from other countries is so much healthier than America’s?