With summer in full force, the one thing on our minds is GRILLING! However, this is not your ordinary BBQ. There are no animal products or even oil for that matter in any of the foods or marinades. Eating food whole, in its natural state, is the best way to reach optimal health, and keep the weight off. If you think the food isn’t tasty without the presence of oil, preservatives, additives, and sugar, you’re going to be shocked and amazed. I don’t use any oil in my marinade recipes as once it goes through the heating process there are virtually no nutrients left and you are consuming basically pure fat. Here are some marinade recipes to go along with your favourite skewers to serve up at your next BBQ. I just tried some of these marinades last night and they are absolutely delicious. Feel free to change them up if you like.
If you’re using bamboo skewers, then be sure to submerge them fully in water before you use them on the grill. Allow to soak for a minimum of 30 minutes and up to 3-4 hours. If you want to save time, you can soak them ahead of time, drain them, then place them in a sealable plastic bag and place them in the freezer. Next time, when you’re ready to grill and in a hurry, you can just take them out of the freezer bag. You can also re-use the skewers again if they are not badly damaged.
Looking for an environmentally friendly option, then use metal skewers instead.
The Ever So Popular Veggie Skewers
You can grill just about any vegetable. Trust me, I’ve tried them all. The most common mistake that many people make is over grilling the veggies and they become dried out. How you prep your vegetables will dictate how they will cook. If you would like them to cook more quickly, cut them into smaller pieces. You can also cut your vegetables into thin ‘rounds’ which allows for a crispier outside and they will also cook faster.
Vegetables taste great on their own but if you’re looking to dress them up, try this simple Balsamic Vinegar Reduction Marinade:
- Pour one cup of balsamic vinegar into a saucepan and bring to a boil over medium-high heat.
- Reduce to simmer for 10 minutes.
- The vinegar should reduce to a thick syrup but make sure it doesn’t burn. As it cools, the syrup will continue to thicken.
- Drizzle the balsamic vinegar over the grilled veggies once cooked.
- Add some chopped fresh basil to the vegetables
- You can store the remainder vinegar reduction in an air-tight container in the fridge for up to 2 weeks.
You can also use this marinade by drizzling it over tomatoes with some fresh basil over some whole wheat sliced bread. A great snack. Use it as a salad dressing over mixed greens with some sliced strawberries and walnuts.
Tip: I also like to make up some brown rice cooked in vegetable broth (for added flavour) to serve the grilled vegetables on. Make up a double or triple batch and use any leftover vegetables the next day for your lunch.
I absolutely love mini-potatoes. I generally pre-cook them until tender before I place them on skewers. This saves time when grilling them on the BBQ and to ensure that they are cooked thoroughly. I like to toss them in a marinade and thread them on skewers with either red or sweet onion or shallots.
Here’s the recipe for this whole food Lemon Garlic Marinade:
- 12 small new potatoes
- 6 shallots or 1 small onion chopped up
- finely grated zest of one lemon
- ¼ cup lemon juice
- 2 Tablespoons snipped fresh chives
- 2 cloves garlic, minced
- sea salt and pepper to taste
- Let the skewers soak for a minimum of 30 minutes.
- Wash the potatoes and boil them until they are tender (pierce them with a fork) and then drain.
- Cut the shallots or onion.
- In a bowl, combine the lemon zest, lemon juice, chives, and garlic.
- Toss the potatoes with the mixture to coat and reserve some to coat when finished grilling.
- Thread the potatoes, onions or shallots on the skewers.
- Grill for 8-12 minutes over medium heat while turning constantly or until the skins are crispy.
- Sprinkle with salt and pepper if using.
Corn on the Cob Skewers
A simple delightful and easy food to grill. I was never a fan of corn on the cob until I became vegan. I’m finding so many ways to dress up food and make it fun. Who doesn’t love food and when you get creative in the kitchen and create your own spices and marinades (some are a hit while others are not), it really brings out the flavor of the food. With that being said, I like to use whole foods and not use oil at all. It saves on calories but more importantly there is no nutrient value to oil once it goes through the refined process.
All ages love corn on the cob and who doesn’t like food being served on a stick! Try this simple whole food Lime & Chili Marinade.
- 3 corn on the cob
- 1 tbsp lime juice
- 1 tbsp chile powder
- 1 tsp sea salt (optional)
- In a bowl, mix all the ingredients together until combined. Spread the mix over the corn before grilling and save some for reserve.
- Cut each corn in half and put on the skewer.
- Grill for 10-15 minutes and constantly turning each piece until it becomes golden brown.
- Coat the corn with more marinade if needed.
Hold the chicken please! Pineapple can taste great on its own and we all know that chicken is not really healthy for us. This is a great dessert for after the main course and this simple Coconut, Lime & Rum Marinade can be used with or without rum.
- 1 pineapple, peeled and remove the core
- ½ cup flaked coconut
- ¼ cup macadamia nuts, finely chopped
- 1/4 cup sucanat
- 1/4 cup dark rum (optional)
- 2 teaspoons cinnamon
- 1 tablespoon fresh lime juice
- Toast the coconut and macadamia nuts in a skillet over medium heat for about 5 minutes, stirring frequently.
- Cut the pineapple into small chunks and remove the core.
- In a dish, stir the sucanat, rum (optional), lime juice, and sucant together. Add the pineapple chunks and coat evenly. Marinate for 30 minutes. Reserve some marinade for serving.
- Place the pineapple on the skewers after soaking and grill for 4 minutes, turning often so each side is cooked.
- Remove pineapple from the grill and sprinkle with marinade reserve, coconut, and the nuts.
Eat clean & live green!
Your Compassionate Coach,