DIJON-HERB TURKEY KEBABS
Serves 3-4
Ingredients:
- 1 pound turkey tenderloin cut into large chunks
- 1 tablespoon extra virgin olive oil
- 3 tablespoons coconut aminos
- 1 tablespoon Dijon mustard
- 3 teaspoon chopped fresh rosemary
- 3 cloves garlic minced
- 1 bad Baby Spinach (Optional)
- 1 package chunked mushrooms
- 1 sliced zucchini
- 1 chunked onion Sliced bell peppers
(Optional)
- 1 package chunked mushrooms
- 1 sliced zucchini
- 1 chunked onion
- Sliced bell peppers
Instructions:
Whisk together olive oil, coconut aminos, Dijon, rosemary, and garlic.
Pour into a ziplock bag with turkey and let marinate for at least 1 hour.
Thread turkey onto skewers (option to add chunks of mushrooms, zucchini, onion, or bell peppers to turkey kebabs for colorful variety).
Grill over medium heat, turning throughout until turkey is cooked through.
Serve over a bed of fresh baby spinach.
Nutritional Info (Per 1 Skewer):
Calories 292, Carbs 1.39g, Fat 20.6g, Protein 29g, Sugar 0g
GRILLED MIXED VEGETABLES
About 6 Servings
Ingredients:
- 1 pound asparagus, trimmed
- 1 pound cherry tomatoes, stemmed
- 4 carrots, cut lengthwise in half
- 1 yellow squash, cut into 1/2-inch slices
- 1 zucchini, cut into 1/2-inch slices
- 1 red onion, cut into wedges
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh parsley
- Kosher salt and freshly ground black pepper, to taste
Instructions:
Preheat grill to medium-high heat.
In a medium bowl, whisk together olive oil, balsamic vinegar, honey, garlic, basil, rosemary, sage, and parsley; season with salt and pepper, to taste.
Brush olive oil mixture onto all the vegetables; let sit for 10-15 minutes.
Transfer vegetables to a grill basket; place basket onto the grill. Cook, turning occasionally until vegetables are lightly grilled all over, about 10-12 minutes.
Serve immediately, or keep in the refrigerator for the perfect cold grilled veggie salad.
Nutritional Info (Per 1 Muffin):
Calories 177, Carbs 21g, Fat 9.5g, Protein 4.3g, Sugar 16.3g
Serves 6
Ingredients:
- 2 pounds Pork tenderloin, boneless
- 1 garlic clove
- 3 limes juiced ( 1/4 cup)
- 1/2 cup cilantro leaves
- 1/2 cup olive oil
- 2 tablespoons vinegar
- 1/2 teaspoon cumin
Instructions:
Prepare the marinade by whisking or blending together oil, lime, garlic, cilantro, and cumin until smooth.
Place pork tenderloin in a large zip-lock bag or airtight container. Pour marinade over the tenderloin completely. Marinate for 6 to 24 hours.
Heat your grill to medium heat and then place tenderloin on the grill. Reserve remaining marinade. Cover grill while cooking, turning every 2-3 minutes and basting with a little marinade each turn. The tenderloin is ready when the inside is slightly pink and the internal temperature reaches 140 degrees.
Remove from your grill, cover with foil, and let sit for 10 minutes before slicing and serving.
Nutritional Info (Per 1 Skewer):
Calories 168, Carbs 3g, Fat 5g, Protein 26g, Sodium 373mg