Survival of the Fittest

Still chillin’ and grillin’ with Pamela MacElree, kettlebell instructor and co-owner of CrossFit Philly, Kettlebell Athletics, Urban Athlete and Combat-Sports-Conditioning.com. Check out this post for her take on healthier apps and this post for a tasty salad suggestions. Below, two options for the main course. Tomorrow, what to serve up on the side.

PART 3: THE MAIN COURSE

FROM PAM: I’m a vegetarian, so all the foods I’d prepared to this point were vegetarian friendly. Until I mentioned this fact at my 4th of July barbecue, no one noticed. Knowing more than half the guests weren’t vegetarian, however, I made two options for the main course.

Vegetarian Option – Grilled Veggie Burgers

Veggie burgers can be tricky. First, some can taste like cardboard. Second, I try to make sure I get a brand and variety that have more protein than carbohydrates.

Veggie Burgers

Beefsteak Tomato

Fresh Mozzarella Cheese

Instructions:

-Slice the beefsteak tomatoes thick.

-Slice the mozzarella cheese slightly less thick than the tomatoes.

-Grill veggie burgers. Once the veggie burgers have been flipped place one slice of mozzarella, followed by one slice of tomato on the veggie burger.

-Let mozzarella and tomato grill with burger until cooked.

Nonvegetarian Option – Basil Balsamic Chicken

Marinade

½ cup olive oil

¼ cup balsamic vinegar (add more to taste if desired)

1 tsp fresh ground pepper

1 tsp Crazy Jane’s Lime Mixed Up Salt

7 to 10 fresh basil leaves

Chicken

-2 to 3 pounds boneless, skinless chicken breasts. Trim fat if necessary.

Instructions:

-Place chicken in Ziploc bag.

-Pour marinade over chicken.

-Seal bag and marinate for 2 to 5 hours

-Cook on grill as desired.

So, who’s planning to grill out this weekend?

[photo credit: Maproom Systems]

This entry was posted on Wednesday, August 6th, 2008 at 11:22 am and is filed under Nutrition. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.