Are you a summer bum, eagerly anticipating the summer season of the year and enjoying it to the fullest? I bet most of our fast metabolism dieters here are pretty excited to go out, bask in glory under the sun, and be caressed by the breeze. Summer is indeed a great time to do exciting outdoor activities like holding a grill party.
And because we know you’ve all been dying for some yummy, grilled recipes again this season, we’re featuring our hot and sizzling but healthy FMDC Recipes.
1. Grilled Pork Chops with Spicy Balsamic Grilled Peaches – Phase 1
- 2 thick cut, bone-in pork chops (remove the fats)
- 2 cups apple cider vinegar
- 2 cups water
- ½ cup stevia
- ⅓ cup sea salt
- 2 sprigs rosemary
- 2 cloves garlic, peeled and smashed
- sea salt and freshly cracked black pepper (to taste)
For the Grilled Peach Salsa
- 2 peaches, pitted and halved
- 3 teaspoons stevia, divided
- ½ cup slivered red onion
- 3 teaspoons balsamic vinegar
- 1½ teaspoons homemade barbecue sauce
- sea salt
- fresh basil leaves
1. Rinse the pork chops, pat dry and place in a freezer bag.
2. Bring the apple cider, water, ½ cup stevia and ⅓ cup sea salt to a boil in a small saucepan. Stir until stevia and salt dissolves.
3. Remove from heat and add a few ice cubes to cool the brine. Allow cooling completely then add to the freezer bags with the pork chops along with the rosemary sprigs, and garlic cloves. Refrigerate for at least 4 hours up to overnight.
4. Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and season with sea salt and freshly ground black pepper.
5. Preheat one side of the grill to high and one side to low heat. Grill for about 5 minutes or until nice grill marks develop and then turn to the other side and grill for another 5 minutes.
6. Turn the pork chops over and move them to the low-heat part of the grill. Cook for another 10-12 minutes or until the pork chop reaches an internal temperature of 155 degrees in the thickest part of the meat.
7. Transfer to a platter and cover with aluminum foil for about 5 minutes or until temperature reaches 160 degrees.
8. While pork chops are cooking on the low-temperature side of the grill, sprinkle the peach halves on the fleshy side of the fruit with 2 teaspoons of the stevia.
9. Grill the peaches flesh side down on the high-temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices.
10. Mix the red onions with the remaining balsamic vinegar, homemade barbecue, 1 teaspoon stevia and a pinch of sea salt. Add the sliced peaches to the red onions and gently mix.
11. Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
2. Grilled Romaine with Toasted Almonds and Safflower Mayonnaise – Phase 3
Serving : 4
- 2 Romaine Heads
- ¼ cup almonds toasted and chopped
- 1 tablespoon of olive oil
- optional cashew cheese for grating
- 5 anchovy filets packed in olive oil minced very finely
- 2 tablespoons safflower mayonnaise
- ⅓ cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon balsamic vinegar
- 3 cloves of garlic grated
- juice of half a lemon
- salt and pepper to taste
1. Preheat a gas grill to high heat. In a medium bowl add mustard, vinegar and grated garlic and whisk to combine then add mayonnaise. Whisk until thoroughly incorporated and thickened.
2. While whisking at moderate speed, slowly add droplets of olive oil until it begins to slightly thicken then continue adding it in a slow steady stream, remember to keep whisking the entire time until all of the olive oil is used.
3. Add anchovy filets and lemon juice and whisk until thoroughly incorporated.
4. Slice each romaine head in half and brush both sides with avocado oil or oil of choice and place on hot grill grates for 2-4 minutes each side or until they have nice deep dark grill marks.
5. Pour the almonds in a small skillet over medium heat and toast shaking every so often to prevent burning until they begin to become fragrant and start to turn brown.
6. Pour them onto a cutting board and coarsely chop them. Serve 1 half of a romaine head per person with dressing and toasted almonds.
3. Grilled Chicken Skewers – Phase 3
- 1 lb. boneless & skinless chicken breasts, cut into large cubes
- pinch of sea salt
- Freshly ground black pepper
- 2 tbsp. tomato paste
- 1/4 c. olive oil, plus more for drizzling
- 3 garlic cloves, minced
- 1 tbsp. chopped fresh Italian parsley, plus more leaves for garnish
- 8 skewers, soaked in water for 20 minutes
- 4 cups cubed crusty sprouted wheat bread (Note: 1 slice bread = 3/4 cup cubed)
1. Season chicken with salt and pepper. Marinade it in tomato paste, olive oil, garlic cloves, and chopped parsley. Add chicken and toss to fully coat. Refrigerate 30 minutes.
2. Preheat grill to medium-high. Skewer chicken and bread. Drizzle with olive oil and season with salt and pepper.
3. Grill, turning occasionally until chicken is cooked through and bread slightly charred, about 10 minutes. Garnish with parsley.