Farewell to Summer Grilling Recipes

The end of summer is right around the corner. Why not grill up a little something different? Need ideas? Well, Executive Chef, Anthony Stewart of the Pritikin Longevity Center + Spa recently shared a few delicious meatless recipes that I think are worthy of trying. So, while you’re choosing grilling recipes for the final weeks of summer, take a stab at these wholesome combinations!

Grilled Corn on Cob

What You Need

  • Grilled Corn on the Cob4 ears of fresh corn on the cob, cut in halves
  • 8 cups of skim milk
  • 1 teaspoon of Splenda or stevia
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg

How to Prepare

Clean and cook the corn in milk along with the cinnamon, nutmeg, vanilla extract, and Splenda (or stevia) for 15 minutes. Drain and grill the corn for 5 minutes. This delicious recipe makes 8 servings at about 170 calories each.

Citrus Fennel Mango Salad

What You Need

  • Citrus Fennel Salad2 bulbs of fennel, julienne
  • 1 grapefruit, supreme
  • 2 oranges, supreme
  • 3 mangoes, peeled and julienne
  • 1/4 bunch of cilantro, chopped
  • 1 teaspoon of garlic, chopped
  • 1 red onion, julienne
  • 1 red pepper, julienne
  • 1 green pepper, julienne
  • 1 carrot, julienne
  • 1 head of lettuce, chopped
  • 1 tablespoon of low sodium stone ground mustard
  • 1/4 cup of rice wine vinegar
  • 2 tablespoon of apple juice concentrate

Note: Preparing the vegetables “julienne” simply refers to cutting them into thin strips or small, match-like pieces.

How to Prepare

Combine all the vegetables in a bowl. In a separate bowl, combine all the ingredients for the dressing and mix them well. Add the dressing to the vegetables and let the mixture stand for 15 minutes. Serve the mixture on a bed of chopped lettuce. This mouthwatering salad recipe makes 8 servings at about 140 calories each.

BBQ So-Soya

What You Need

  • BBQ Seitan1 pound of So-Soya, sliced
  • 1-1/2 cup of onions, peeled and diced
  • 1/2 cup of garlic, chopped
  • 1 large carrot, peeled and diced
  • 2 cup of cabbage, shredded
  • 1-1/2 cup of red grapes
  • 6 ounces of low-sodium barbecue sauce

How to Prepare

Soak the So-Soya in hot water for 5 minutes and then drain. Sauté all the vegetables and the So-Soya. When the vegetables begin to soften add the barbecue sauce and then bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Serve the dish hot. This savory recipe makes 8 servings housing a whopping 34 grams of protein at 200 calories each (without the barbecue sauce).

Bon Appetit!

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