Grilled Turkey Breast

Turkey breast is praised as a superfood.  It is one of the leanest meat protein sources available.  It is also loaded with an array of nutrients including niacin, selenium, B6, B12 and zinc.  These nutrients are great for the heart and also helpful in lowering the risk for cancer.  Turkey is also fairly inexpensive so you don't feel like you are breaking the bank when you buy organic and free-range.  I will often roast or grill at turkey breast and serve as an entree for dinner.  I also like to cook one and keep it in the fridge to slice for sandwiches or put on salads.  It is simple to do and tastes much better than deli turkey meat.  Deli meat  has a tremendous amount of sodium, nitrates and other preservatives in it.  When you cook your own you can control the amount of salt added which lowers the sodium content considerably.

Take a bone-in turkey breast and rub the top with olive oil .
Season with sea salt, pepper, sage and thyme or any herbs you like.
 Get under the skin too.
Grill on medium-high using indirect heat.
This means to place the food to the side of the heat source instead of directly over it.
I placed the turkey breast in the middle with that burner off
and had both side burners on medium-high.

Grill for 70-80 minutes or until done.

Allow the turkey breast to rest for 5-10 minutes and cut as desired.
Enjoy!

Tomato Basil Bruschetta

Tomato Basil Bruschetta is a favorite in our house.  I love it because it is simple, delicious and loaded with antioxidants from the tomatoes, basil and garlic.  The tomato mixture can be made in advance earlier in the day.  This one's for you Lorie.  Enjoy!

Chop 1 1/2 pounds of fresh tomatoes, any variety.
Drain off excess juice and place in bowl with 1/3 cup olive oil and 1 teaspoon sea salt.

Wash and dry 1 1/2 ounces of fresh basil leaves.
Make stacks with the leaves and roll like a cigar.

Slice across the roll to chiffonade the basil.

Add basil to tomatoes.

Mince 6 cloves of fresh garlic and add to tomatoes and basil.

Take 1 sourdough or whole grain baguette and slice at an angle.

Mix 1/4 cup olive oil and 1/2 teaspoon sea salt.

Brush the oil on each side of the bread slices.

Grill bread over medium heat about 2-3 minutes per side.

Top freshly grilled bread with tomato mixture and serve.
Enjoy!

Grilled Pineapple with Dark Chocolate

Grilled pineapple with dark chocolate is a simple, healthful dessert that isn't loaded with fat and calories.  You can prep the pineapple ahead of time and after everyone has finished dinner throw it on the grill for a satisfying treat.  It only takes a minute to melt the dark chocolate and drizzle over the pineapple.  Be sure to use a dark chocolate with 70% or higher cacao for the most antioxidants.  Enjoy!

Take a fresh pineapple and cut off the top and bottom.

Using a serrated knife, cut off the rough skin.

Cut the pineapple into quarters.

 Cut off the core at an angle and slice each quarter in half lengthwise for 8 equal pieces.

Skewer the pineapple.

Warm 1/4 cup honey with 1/8 cup water and brush on the pineapple.

Put some olive oil on a paper towel and lightly oil the grill.
Grill pineapple over medium-high heat flipping until all 3 sides are golden.
About 4 minutes per side.

Take a 3.5 oz good quality dark chocolate bar  and break into pieces.
Place the chocolate in a microwave safe dish.
Microwave for 1 minute then stir until all pieces are melted.
I used Ghirardelli Intense Dark Twilight Delight.

Remove pineapple skewers from grill.

Drizzle with melted dark chocolate.
Enjoy!

Coconut Bliss Ice Cream

Nothing screams summer like ice-cream.  Luna and Larry's Coconut Bliss ice-cream is a wonderful alternative to dairy ice cream.  It is made from all natural organic coconut milk and sweetened with agave.  Coconut milk is made from coconut meat which contains medium-chain-fatty acids.  This fat is actually good for us.  MCFA's have been shown to reduce inflammation, strengthen the immune system, prevent disease and improve digestion.  Coconut products have gotten a bad rap because of the hydrogenated coconut oil found in processed foods.  That oil actually is bad for us, but the natural oil and natural coconut products are very healthful.  The next time you want a cool creamy treat, try ice-cream made from natural coconut milk and enjoy in good conscience.      

2 of the 14 flavors available, Mint Galactica and Chocolate Peanut Butter

Enjoy!

Grilled Asian Chicken Thighs

Sometimes it is nice to change it up and grill chicken thighs instead of breasts.  They are very tender and juicy and don't dry out as easily.  We often think of the dark meat in poultry as being a poor choice.  With the skin and fat removed, chicken thighs have about 10 grams of fat per 4 ounces and breasts have about 8 grams.  That is only a 2 gram difference per serving, and calories are close to the same in each.  This recipe is very easy to make.  You can use the marinade with chicken breasts if you prefer.  It is also good with fish and pork.

1/2 cup olive oil, 1/3 cup soy sauce, 3 Tablespoons dijon mustard
and 2 teaspoons chopped garlic

whisk well

Add marinade to 1 1/2 - 2 pounds of boneless, skinless chicken thighs
with extra fat removed.
Marinate in refrigerator for 3 hours or overnight.
Let sit at room temperature for 30 minutes before grilling.

Grill over medium high heat for about 5-6 minutes on each side.

Enjoy!

Red Skin Potato Salad

What is a summer picnic or barbecue without a potato salad?  It is an American classic.  My daughter's end of the season softball party is tomorrow night, and each family is bringing something to share.  The potato salad I am bringing is easy to make with just a few simple ingredients.  I recommend using organic vegetables if possible.  I tripled the recipe for the large group of softball families.  If you are following the SCD or cannot eat potatoes, try substituting cooked cauliflower.

Wash 3 pounds of small redskin potatoes.

Place potatoes in a stock pot and cover with water.  Add 1/4 tsp salt and bring to a boil.

Boil the potatoes until they are tender and will slide off a knife when pierced,
 about 45 minutes.

Drain the potatoes and break up into pieces in a large bowl.
Add 2 cups chopped celery, 2-3 bunches green onion diced, 1 cup of  homemade or good quality real mayonnaise, 2 tsp. dill, 2 tsp. celery seed, 1 1/2 tsp. salt and 
1 tsp. black pepper and mix well.
Refrigerate until ready to serve.

Enjoy!

Blueberry and Goat Cheese Salad with Warm Honey Walnuts

I received the most amazing organic blueberries with my crop share last week.  

The farm I get my vegetables from also offers a fruit option, 

which includes four different types of fruit through the summer.    

These blueberries are from a farm in New Jersey and are my first fruit delivery.  

They are plump, firm, sweet and perfect in this salad.  

What I love about this dish is that when you add the warm walnuts, 

the goat cheese melts and clings to each ingredient in the bowl.  

It is almost like a goat cheese dressing.  Yum!

Place 6 cups of fresh chopped organic spinach in a salad bowl.

Add 1 pint organic blueberries.

Top with 4 ounces of goat cheese crumbled.

Heat 1 Tablespoon of olive oil in a frying pan and add 1 cup of walnut halves or pieces.
Saute over medium high heat for 3 or 4 minutes or until golden brown.

Add 1 Tablespoon of honey and stir.

Pour warm walnuts with honey over the salad.

Add 1 Tablespoon of olive oil.

Add the juice from 1 lemon and a pinch of sea salt.

Toss well and enjoy!