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Get Grillin’

Posted May 31 2009 12:00am

I’m kind of obsessed

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I finally found my winning combination:

- 1 very ripe frozen banana

- 2 MASSIVE handfuls of organic spinach

- 3/4 cup Living Harvest Vanilla Hempmilk

- Handful of ice

And that’s it! I should have know that simplicity would be the best strategy. It’s true; less is more. This was such a sweet and refreshing afternoon drink. Is it wrong that I’m already looking forward to having one tomorrow? 

 

After an afternoon of running errands, yoga-ing, bike riding, walking Raleigh and enjoying the gorgeous weather, I started working on dinner.

 

I have been dying to grill some portabella mushroom caps ever since I put some on top of the zucchini pasta the other night. They are so flavorful and hearty and I knew they would be perfected grilled. I drizzled them with some balsamic vinegar and olive oil and let them sit for a few minutes. I also grilled up some zucchini and chicken and roasted some red beets to put on top of a bed of romaine and fresh basil.

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The beets turned everything pink (my hands and t-shirt included).

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I love balsamic vinaigrette and decided to whirl some up in the Magic Bullet to go on the salads. I combined balsamic vinegar, olive oil, spicy brown mustard and a clove of garlic to make a really tasty dressing. I love the strong flavor of balsamic vinegar so I always use less oil than typically goes in a vinaigrette. This was perfect and only took all of two seconds to make.

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 Looks kind of creamy, huh?

 

I loved grilling the veggies. It just screams Summer. We don’t do it too often but that will have to change! The warm veggies were great on a salad and made the meal very savory and hearty despite the fact that it was just a salad. Next time I want to try grilling some pineapple. Or peaches. Maybe for dessert? Mmmm, I can taste it now. 

 

 

What a fun weekend! Good food, good friends, and gorgeous weather. Love it. Hope yours was great too Open-mouthed

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