All tagged Grill

Grilled Cinnamon Pineapple with Toasted Coconut and Vanilla Cinnamon Yogurt

Grilled Cinnamon Pineapple with Toasted Coconut and Vanilla Cinnamon Yogurt is a fun twist on eating your fruit and yogurt for breakfast! The pineapple sugars caramelize on the grill, which adds a subtle smoky flavor to the dish. Juicy pineapple, sweet cinnamon, rich toasted coconut, creamy yogurt- it all comes together in only 15 minutes! Grilled Cinnamon Pineapple with Toasted Coconut and Vanilla Cinnamon Yogurt is perfect for a quick and easy (and nutritious) dessert, too. A pineapple’s antioxidants are “bound,” which means they last longer in the body and survive harsher conditions in the body…which means that their positive anti-inflammatory effects last longer in the body!

Grilled Romaine & Corn Salad with Basil Aioli Dressing (Vegan, GF)

If you’re bored with the same meals and are looking for the simplest and quickest way to switch it up, then you’re going to love this Grilled Romaine and Corn Salad with Basil Aioli Dressing.  The dressing and salad come together in 15 minutes flat! The Basil Aioli Dressing is creamy, dreamy and just happens to be super healthy and vegan (but don’t tell your spouse and children that...)  Whip up this showstopper salad in both winter for some needed brightness and color, and in summer to impress your BBQ party guests. 

Serves: 2-4 (2 meals, 4 sides)

Prep time: 10 minutes

Cooking time: 5 minutes

What (your ingredients):

Basil Aioli Dressing:

1 cup raw cashew halves

½ cup boiling water

¼ teaspoon salt

2 tablespoons lemon juice (1 lemon)

1 garlic clove

1 20-gram package basil

For the Salad:

½ tablespoon olive oil

1 head romaine, rinsed and dried

½ sweet corn, frozen

How (your directions):

To make the Basil Aioli Dressing, start by placing cashews in a small bowl and covering them with ½ cup boiling water.  Let stand 5 minutes.

While cashews are soaking, heat grill pan over medium heat.  Slice the head of romaine in half.  Tip: do not remove the tough bottom that holds romaine head together.

Once heated, add the olive oil to the grill pan.  Place each romaine half, cut side down, onto grill pan.  Next to the romaine, add the frozen corn.  Cook romaine halves and corn 3-4 minutes.

While grilling, add cashews and their soaking water, salt, lemon juice, garlic clove, and basil to a blender. 

Blend until smooth.

Plate by placing grilled romaine halves onto a large serving platter, then evenly distribute grilled corn on top.  Drizzle liberally with the Basil Aioli Dressing.

Why (the science):  Creamy dressings from the store are loaded with processed ingredients, preservatives, and unhealthy fats.  This Basil Aioli Dressing is super nutritious, between the heart-healthy and protein-filled cashews and the anticarcinogenic garlic.  This creamy dressing is something to feel good about 😊