Hey Everyone!
As you may have read from my last post, I have recently teamed up with the lovely store Whole Foods to share with you some tips & recipes for the upcoming Canada Day & the Summer!
Part 2 of my "Whole Foods (Canada Store) "Canada Day/Summer 2011 Healthy Grilling Recipes/Tasty Marinade/Dip Ideas And Healthy BBQ Sides" post.
So if you haven't seen my PAST #1 you can check that out here:
and If you have read it then, continue reading this post & I hope you all enjoy it!!
So Lets start PART #2!
~ Meat & More Recipes ~
PINEAPPLE-CHICKEN KABOBS WITH QUINOA
Serves 4
Make a colorful summer dinner with these easy kabobs served on a bed of fluffy lemony quinoa with pine nuts and parsley. The sweetness of grilled pineapple pairs well with grilled chicken and a simple honey-mustard sauce.
Ingredients
1/2 cup quinoa
1/4 cup chopped fresh parsley leaves
2 tablespoons toasted pine nuts
1/4 teaspoon grated lemon zest
1/4 teaspoon sea salt
1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 pineapple, peeled, cored and cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
16 cherry tomatoes
8 (12-inch) metal or wooden skewers
Method
Rinse quinoa in a fine sieve until water runs clear, then drain and transfer to a medium pot. Add 1 cup water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Stir in parsley, pine nuts, lemon zest and salt.
Prepare a grill for medium heat grilling. In a small bowl, whisk together mustard, honey, lemon juice and pepper. Thread chicken, pineapple, pepper and tomatoes onto skewers. Remove 1 tablespoon honey-mustard mixture and brush skewers with it. Grill, turning occasionally, until chicken is cooked through and vegetables are tender, 12 to 14 minutes. Arrange skewers on a platter over quinoa and serve with remaining honey mustard on the side for dipping.
Nutrition
Per serving: 340 calories (70 from fat), 7g total fat, 1.5g saturated fat, 95mg cholesterol, 420mg sodium, 37g total carbohydrate (6g dietary fiber, 16g sugar), 27g protein
HONEY MUSTARD CHICKEN AND VEGGIE KABOBS
Serves 8
Use leftover chicken and veggies from these kabobs to make salads or wrap sandwiches. Feel free to substitute with tofu or any other kabob-friendly meat or seafood you wish.
Ingredients
1/4 cup honey mustard, plus more for serving
3 tablespoons lemon juice
3 tablespoons canola oil or extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 pounds boneless, skinless chicken breasts and/or thighs, cut into 1 1/2-inch chunks
1 pound button mushrooms
1 large eggplant, cut into 1 1/2-inch chunks
2 bunches green onions, cut into 1 1/2-inch pieces
2 red bell peppers, cut into 1 1/2-inch pieces
2 boxes (about 6 ounces each) rice pilaf mix, prepared
Method
If you're using wooden skewers, soak them in water 20 to 30 minutes. Preheat grill to medium heat. In a small bowl, whisk together mustard, lemon juice, oil, salt and pepper. Thread chicken, mushrooms, eggplant, onions and peppers onto skewers; brush all over with mustard mixture. Grill, turning occasionally, until chicken is cooked and vegetables are tender, about 10 minutes. Arrange skewers on a platter over the rice pilaf and serve with honey mustard on the side for dipping.
Nutrition
Per serving (about 10.5oz/292g-wt.): 360 calories (90 from fat), 11g total fat, 3g saturated fat, 45mg cholesterol, 860mg sodium, 47g total carbohydrate (5g dietary fiber, 7g sugar), 21g protein
BLACK BEAN SALAD WITH AVOCADO-LIME DRESSING
Serves 4
This colorful salad features a quick dressing made from creamy avocado, tangy lime juice and zesty cilantro.
Ingredients
1 ripe avocado, mashed
1/4 cup chopped cilantro
2 tablespoons lime juice
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
4 cups shredded romaine lettuce
1 cup grape tomatoes, halved
1 cup corn kernels, fresh or thawed if frozen
1 small red bell pepper, chopped
1/2 cup toasted pumpkin seeds
Method
In a large bowl, whisk together avocado, cilantro and lime juice until blended. Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated.
Nutrition
Per serving: 360 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 35mg sodium, 52g total carbohydrate (18g dietary fiber, 6g sugar), 16g protein
GRILLED VEGGIE TOSTADAS WITH FRESH SALSA
Serves 6
Grilling brings out the natural flavor and sweetness of zucchini, yellow squash, red bell pepper, eggplant and onion in these savory tostadas. Grill whole wheat tortillas for a crispy base and top with fresh salsa, sliced avocado and a squeeze of lime.
Ingredients
1 pound tomatoes, seeded and diced
1/3 cup finely chopped cilantro
2 tablespoons lime juice
1 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 jalapeño pepper, stemmed, seeded and finely chopped
1/4 cup extra virgin olive oil, plus more for brushing tortillas
2 teaspoons chili powder
4 cloves garlic, finely chopped
2 green bell peppers, cored, seeded, and cut into thick strips
2 yellow squash, cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut crosswise into 1/4-inch thick rounds
1 large yellow onion, thickly sliced
6 (6-inch) whole wheat tortillas
1 ripe avocado, peeled, pitted and thinly sliced
Lime wedges for garnish
Method
Put tomatoes, cilantro, lime juice, 1/4 teaspoon salt, black pepper and jalapeños into a medium bowl and toss to combine. Cover and chill.
Preheat grill to medium heat. In a large bowl, mix together oil, chili powder, remaining 1/2 teaspoon salt and garlic. Add peppers, squash, zucchini, eggplant and onion and toss to coat.
Working in batches, grill vegetables, flipping halfway through, until tender, 5 to 8 minutes total. Transfer to a platter as done. Lightly brush both sides of tortillas with olive oil and grill, flipping once, until just crisp and lightly charred on both sides, about 3 minutes total.
Place one tortilla on each of six plates and top with vegetables, salsa and avocados. Garnish with lime wedges and serve.
Nutrition
Per serving (about 19oz/549g-wt.): 380 calories (160 from fat), 18g total fat, 2g saturated fat, 0mg cholesterol, 490mg sodium, 47g total carbohydrate (12g dietary fiber, 12g sugar), 10g protein
All of these recipes from both posts from POST #1 & 2 are FULLY TESTED & APPROVED BY SimiSodaPop.com.
& Be sure to pick up all these ingredients to make everything listed at your local WHOLE FOODS Store!
I absolutely ADORE shopping at Whole Foods & Definitely recommend checking it out if you haven't ever been there! It's one of my TOP FAVORITE STORES!
They have a gorgeous selection of all different healthy foods, organic produce & more!
& Also if you have any requests or questions send me email at:
simisodapopquestions@hotmail.com
I always LOVE hearing from you all!
Recipes & Photos from the lovely
http://www.wholefoodsmarket.com
xoxo
Simi
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