One thing I have realized over the years is that grilling in the summer is awesome but I tend to eat myself into a coma at BBQ’s…. So this weekend’s challenge was to grill and not feel full and bloated afterward. Well the mission was accomplished- Here is how:
Hot Dogs? NO
Burgers? NO
Buns? NO
Pork Tenderloin? YES
Grass Fed Hangar Steak? YES
Complex Carb Medley? YES
Chips? NO
Potato/Macaroni/Pasta Salad? NO
Beet Salad? YES
How to make all this delish stuff? Well here it is!
Beet Salad
2 Cans Whole Foods 365 Beets
2-3 Green Onions (Scallions)
¼ Cup Cilantro (or to your taste)
3 Tablespoons Apple Cider Vinegar
Open cans of beets and rinse thoroughly, dice them up and put them in a bowl. Then finely chop up the green onions and cilantro and add to bowl. Mix in the Apple Cider Vinegar and there you have your first healthy side dish for the BBQ!
Should feed 4 people
Complex Carb Medley
1/3 Cup Quinoa (All grains were purchased at Whole Foods by the Bulk)
1/3 Cup Amaranth
1/3 Cup Millet
2/3 Cup Black Beans (365 Brand)
1 Mango
½ Cup Chopped Cilantro
2 Cups Pacific Organic Free Range LOW SODIUM Chicken Broth
Let me start by saying some of the brands that claim they are low sodium chicken broth out there is borderline criminal, some literally have 300mg, 400mg, 500+mg of sodium per serving and claim they are low sodium. In my opinion chicken broth can claim low sodium at 100mg or less per serving, anything else just seems like misleading lies to me! Back to the recipe…
In a pot combine 2 cups of the broth and all three grains. Bring it to a boil and then simmer until almost all the broth is evaporated. Probably 15-20 minutes. While this is cooking, dice up the whole mango, and if anyone has a way to cut a mango easily please let all of us know. It looks like a crime scene when I am done.
Once the grains are done cooking, stir in the Mango, Black Beans, and Cilantro.
This should serve 6.
Pomegranate Mango Chipotle Pork Tenderloin
1 Pork Tenderloin
1 Bottle Fischer Weiser Pomegranate Mango Chipotle Sauce
Marinate the pork for about two-three hours and then let the meat sit at room temperature for the last 30 minutes before grilling. I usually heat one side of the grill to high and sear both sides, then cook on the other side at med-high temperature. Total cook time varies on the grill, but 20 minutes or so does the trick. To be on the safe side I use a meat thermometer and take it off the grill when the thickest part is 150-160 degrees. ** Read on the web where the FDA says what temperature pork is safe to eat at**
Right before taking off I brush on a little left over marinade, then take it off the grill, and let sit for 5-10 minutes before slicing up.
Grilled Grass Fed Hanger Steak
1 1-1.5lb Grass Fed Hanger Steak (YES Grass Fed Makes a HUGE Difference)
½ Cup Balsamic Vinegar
2-3 Minced Garlic Cloves
1 Teaspoon Cayenne Pepper or Chile Powder
1 Tablespoon Olive Oil
First lightly coat the steak with the olive oil and then add all ingredients into a pan to marinade for 1-2 hours. Sear both sides of steak and cook to your liking, I am a medium rare-rare kind of guy, but I know that isn’t everyone’s cup of tea!
So there you have it- It is possible to grill and not feel like a complete slob afterward! Happy grilling and as always send us some ideas to cook up….
We’ll try it out and if we love it we’ll highlight it on the site!
