5.25.2015

Memorial Day Cookout



Memorial day is usually a great day for a cookout, and while it's a little overcast here in typically sunny California we have been grilling out a lot lately since Zac's parents bought us a grill during their visit in April.

We made an almond crusted baked chicken with low sodium/low sugar barbeque sauce, grilled corn, vegetable skewers and greek salad. I'll be posting the recipes either tomorrow or late tonight, hope everyone had a great long weekend!

Also, I mentioned on my instagram that I would be posting about doing the Built By Science trainer, that is still in the works! Check back later this week!

Update: Recipes are listed below. I didn't count my macros/calories for this meal, because it was delicious, healthy, and a holiday... With the combination of almonds, olive oil, and mozzerella with the chicken and fresh vegetables this meal has protein, healthy fats, and carbs. 



Almond crusted chicken:

Combine 1 cup almond meal with one tbsp chili powder, 1 tbsp onion powder, 1 tbsp garlic powder, and salt and pepper to taste. Lay out on a plate. Combine 1 whole egg and 1/2-3/4 egg whites in a bowl, scramble the whole egg with a fork. Dredge the chicken in the egg and then coat in the almond breading, place on a baking sheet with parchment paper. I used 3 large chicken breasts, and baked them 30 minutes at 375. I served it with a few tablespoons of Jim Beam barbeque sauce, which is low-sodium. 

Greek Salad:

Combine 1 whole cucumber diced, 3-4 small tomatoes diced, 4 oz fresh mozzerella (cubed), and 1/2 a red onion finely diced. Add approximately 1/2 cup balsamic vinegar, 1/8-1/4 cup extra virgin olive oil, and salt and vinegar to taste.

Vegetable Skewers:

Cut vegetables of your choice into bite size pieces and skewer. Marinate with balsamic vinegar, italian seasoning, garlic powder, and salt and pepper. Brush with olive oil before grilling.

Grilled Corn with Spicy Lime butter:

Grill corn until browned. Blend grass-fed butter in a food processor with jalapenos or cayenne pepper and juice of one lime. Refrigerate before using.



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