Recipes: Healthy Grilling Favorites!

Time for parties, burgers, chips & dips! If you don’t want to completely blow your diet, here’s a few of my favorite half-time recipes that will keep your party guests happy and lean!

Frickin’ Awesome Bison Burger

Servings: 4
Ingredients
1 lb Lean, Ground Bison
1 TBSP Garlic, minced
½ cup Fresh Parsley, chopped
1 tsp Kosher Salt
1 tsp Black Pepper
¼ cup Parmesan Cheese, grated
1 TBSP Tomato Paste
8 Sundried Tomatoes
1 cup Baby Bella Mushrooms
½ cup Spinach
4 Ezekiel Burger Buns
1 TBSP 0% Greek Yogurt
½ tsp Sriracha Hot Sauce

Directions
1. Place the garlic, parsley and Parmesan in the bowl and mix. Add the ground bison, tomato paste, salt and pepper. And combine well so all of the meat is seasoned.
2. From the meat mixture, make four patties and place the on a grill heated to medium. Cook until desired doneness.
3. While meat is cooking, add the Eziekiel buns and mushrooms to the grill for 5 min. Also, combine Greek yogurt and hot sauce well and set aside. When everything is cooked, build your burger!

Spinach & Artichoke Dip

Servings: 6-8
Ingredients
1 cup 0% Greek Yogurt
½ cup Feta Cheese, finely crumbled
2 TBSP EVOO
1/4 cup Shallots, roughly chopped
4 Green Onions, chopped
1 TBSP Garlic, minced
12 ounces Spinach, fresh
½ tsp Kosher Salt
½ tsp Lemon Zest
1 Lemon, juiced
2 TBSP Dill, fresh, chopped
½ tsp Black Pepper

Directions
1. In a medium frying pan, heat the EVOO. Add the shallots, onions and garlic. Cook while stirring frequently for about 1 minute. Add spinach and cook, stirring often, until wilted, about 2 minutes.
2. Add the spinach to a food processor and puree. Add the remaining ingredients and pulse until smooth.

Traditional Hummus & Pita Chips


Ingredients
1 can Chickpeas (Garbanzo beans), drained
1/3 cup Tahini
1 Lemon, juiced
2 Garlic Cloves, halved
1 TBSP EVOO
1 pinch Paprika
1 tsp Kosher Salt
3 Whole Grain Tortillas

Directions
1. Preheat oven at 400 degrees.
2. Add all of the ingredients into the food processor and pulse until smooth.
Taste a sample and adjust the salt to taste.
2. Cut tortillas with a pizza cutter to make two semi-circles, then again and again, just as you would a pizza to make triangles. Bake them for 5-8 minutes until golden and crisp.
**Note you can also serve the hummus with cut veggies!**

The Mexican Duo:
Salsa & Guacamole

The Salsa
Servings: 6-8
Ingredients
5 Roma Tomatoes, cut into quarters
½ Sweet Onion, rough chopped
1 TBSP EVOO
1 Orange, juiced
1 Lime, juiced
1 TBSP Kosher Salt
1 TBSP Garlic, minced
1 cup Fresh Cilantro
1-2 TBSP Crushed Red Pepper *optional

Directions
1. Add all of the ingredients into the food processor and pulse until the desired chunkiness. Taste a sample and adjust the saltiness / spiciness of the salsa to taste.

The Spicy Guacamole
Servings: 6-8
Ingredients
4 Ripe Avocados
2 Serrano chiles, chopped finely
½ Red Onion, diced
3 Limes, juiced
1 TBSP EVOO
1 cup Fresh Cilantro
1 TBSP Garlic, minced
1 TBSP Kosher Salt

Directions
1. Halve the avocados and take out the pits. Then using a spoon, scoop the flesh out and into a medium bowl. With two forks, mash the avocados until they’re smoother, yet still slightly chunky.
2. Add the remaining ingredients and gently mix evenly. Make up to one hour before serving. Keep from turning brown by laying a piece of plastic wrap on the surface of the guacamole and refrigerate.

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