<![CDATA[ALLISON APFELBAUM, NATUROPATHIC DOCTOR - GRILLING RECIPES]]>Sat, 15 Apr 2023 10:56:34 -0700Weebly<![CDATA[Heirloom Salsa over Grilled Paprika Salmon]]>Tue, 31 Mar 2020 18:29:35 GMThttps://www.foodloveblog.com/grilling-recipes/heirloom-salsa-over-grilled-paprika-salmon
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Heirloom Salsa over Grilled Paprika Salmon

  Grilling salmon is super easy, and so delicious.  Lately, I have been freezing fish and meat and then pullling it out as I need it so I don't have to go to the store very often.  Take what you want to eat out about 1 day in advance, leave it out on the counter the day of, or in the fridge the day prior.  I also grilled the small sweet peppers which cook so fast and taste great on the grill.  Use whatever fresh produce you have to make an amazing salsa to go on top of the salmon.  I used avocado, shishito pepper, cilantro, and heirloom tomatoes.  The other option is to add cucumber, any fresh herbs, onions, and some kind of fruit like mango peach or watermelon too. Top with a drizzle of olive oil and fresh squeezed lime or lemon.  Pair this with a side of couscous, easy enough!

Tip:  I love to garden herbs in the spring and summer.  Keep them near your back door and just go out and grab what you need before you start cooking. Try basil, rosemary, cilantro, and parsley.

Healthy Tip:  Salmon is full of Omega-3 fats, great for your heart, brain, mood, skin, hair, and decreases inflammation!


Ingredients:
  • Salmon (wild)  frozen or fresh
  • Smoked sea salt, or regular sea salt
  • Smoked paprika (or plain paprika)
  • 1 whole lime
  • 1/4 cup of fresh cilantro herbs
  • 3 medium sized heirloom tomatoes, or regular tomatoes
  • 1 small shishito or jalepeño peppers
  • 1/2 avocado
  • 2 small chopped cloves of garlic
  • 2 cups of veggies (small sweet peppers or asparagus)
  • 2 Tbsp olive oil
  • Side of couscous or rice or quinoa
Recipe:
  1. Sprinkle paprika and smoked sea salt on top of salmon, squeeze 1/2 lime juice on top.
  2. Grill salmon until flaky, top with some pieces of fresh cilantro
  3. Grill the veggies with just a little olive oil and sea salt on top, until browned.
  4. Chop up heirloom tomatoes, shishito peppers, cilantro, and garlic.  Add in olive oil, and 1/2 lime juice.  Set aside to put it on top of the salmon.
  5. Make the couscous on the side, drizzle with olive oil and add a few pieces of fresh herbs.
SERVE AND ENJOY! So delicious and easy :)





]]><![CDATA[Barbequed Apricot Chicken]]>Thu, 29 Aug 2019 02:50:19 GMThttps://www.foodloveblog.com/grilling-recipes/grilled-bbq-apricot-chicken
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 BBQ Apricot Chicken

   I like to make baked chicken because it really retains the flavors.  In this scenario I did not make my own BBQ sauce, but I did "doctor" it up with apricots.  Baked fruit really add a sweet component to anything with a little spice.  This is an easy dish you can make and serve with any side dish you like.  I served this with fresh sweet corn, and it would also go well with sautéed spinach and fresh pasta salad for a cookout. A perfect summer dish! You can also try grilling the chicken with BBQ sauce, and then grilling the apricots separately face down.  Add the apricots on top of the chicken when serving. 

Tip: When looking for BBQ sauce, try to pick one that is low in sugar and carbohydrates.  I also like to use organic, and one with a little bit of a spicy kick, such as organic Woodstock Hickory BBQ sauce. 

Healthy tip: Apricots have a high level of beta carotene in the body, which is a great antioxidant for skin, immune health, and vision. 

Ingredients
  • 1 lb of organic chicken breast or thighs
  • 5-6 medium sized apricots
  • 1 glass jar of organic BBQ sauce
  • sweet corn

Recipe: 
  1. Preheat oven to 375. In a large glass baking dish, lay out the chicken breasts. 
  2. Cover the chicken in the BBQ sauce. 
  3. Cut the apricots in half, remove the pits.  Lay the apricots in the baking dish.  Mix the apricots into the BBQ sauce. 
  4. Baked for about 40-45 minutes until the chicken is tender.  
  5. For the corn, boil the corn in a large pot of hot water.  Serve with butter (or olive oil) and salt. 
]]><![CDATA[Veggie Corn Skewers]]>Thu, 29 Aug 2019 02:26:41 GMThttps://www.foodloveblog.com/grilling-recipes/veggie-corn-skewers
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  Veggie Corn Skewers
Prep time: 10 minutes       Grill time: 10 minutes 

  I love to make grilled veggie skewers.  I usually do a mixture of onions, peppers, and some kind of fruit like peaches for example.  This recipe is made with a mixture of vegetables and also corn on the cob.  The trickiest part was getting the corn on the cob onto the wooden skewers. I used a knife to precut a hole before inserting the skewer.  Be careful when cutting the corn because it is challenging. After cooking, I like to serve with chicken or fish.  The guests can slide the veggies off when they are ready to eat. It makes a great grilling side dish. 

Tip: Soak your wooden skewers in water prior to placing the food on them, and it will be easier to make.  

Healthy tip: Bright colored vegetables tend to have the most nutrients.  Look for a mixture of orange, yellow, red, and green when making a vegetable dish.  

Ingredients: 
  • 1 bag of sweet bell peppers or mini sweet peppers
  • 5-6 zucchini cut into 1 inch rounds
  • 1 cup cherry tomatoes
  • 1 large white onion cut into 1 inch pieces
  • 3 corn on the cobs, not cooked cut into 2 inch rounds
  • bamboo skewers 
  • Balsamic vinegar dressing or Italian 

Recipe: 
  1. Layer the vegetables on the skewer, aim for about 6 pieces on each skewer. 
  2. Drizzles balsamic vinegar dressing or Italian dressing on each skewer. 
  3. Grill individually for about 5-10 minutes until the veggies and corn are soft but not burned. 
  4. Serve hot with chicken or fish in the summer. 
]]><![CDATA[Grilled Cilantro Garlic Wings with a Cucumber Jalapeño Dip]]>Thu, 29 Aug 2019 02:24:50 GMThttps://www.foodloveblog.com/grilling-recipes/grilled-cilantro-garlic-wings-with-a-cucumber-jalepeno-dip
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Grilled Cilantro Garlic Wings with a Cucumber Jalapeño Dip
Time: 25 minutes 

  Grilled wings are so tasty, and really easy to cook.  I love this combination of garlic with the cilantro.  The cucumber dip is made with yogurt and adds a cooling contrast with the spicy jalapeño. Serve it with a fresh summer salad of chopped garden vegetables, dressed with olive oil. These can also be baked but they definitely come out crispier on the grill. 

Tip: Make sure the chicken is cooked through on the grill by cutting a knife into one of the wings, and making sure all of the pink meat is gone.  

Healthy tip: When you grill or bake chicken there is no need to coat it in flour or fry it.  This is healthier for you, and you still get the crispy texture from the heat. 

Ingredients: 
  • 1 package of organic chicken wings with skin 
  • 1 cup of greek yogurt
  • 1 jalapeño pepper
  • 1/2 cucumber chopped without skin 
  • 1/4 cup of chopped fresh cilantro
  • 2 Tbsp of roasted garlic pieces 
  • sea salt, ground pepper, olive oil 
  • 1/2 squeezed lime juice

Recipe: 
  1. Lay all of the wings out in a glass baking dish. Drizzle them with olive oil. 
  2. Sprinkle sea salt on top, and ground pepper. 
  3. Add the garlic, majority of the cilantro into the baking dish, mix with a spoon to cover the chicken. 
  4. Grill for about 10-15 minutes until the chicken is cooked through and crispy. 

Dip Recipe: 
  1. In a bowl, combine the jalapeño pepper without the seeds, cucumber, lime juice and greek yogurt.  Mix well. 
  2. Add the leftover cilantro on top. 
  3. Serve as a dipping sauce with the wings. 

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