Grilled Green Beans

Seriously, I can't remember why I was such a bratty, awful kid and who didn't like veggies. It is a little embarrassing and kinda sad that I missed out of stuff like this. I totally think I am making up for lost time in my adult years though, so I'm OK with that. 

And lately, I'm grilled obsessed. Maybe its the hot afternoons, the long sunny summer evenings, the fact that if I touch my stove my house heats up 15 degrees. Yeah, probably all of those things. 

Either way, I think I am getting pretty good at this grill stuff. Over the past month, I've been wanting to share these grilled green beans, but I eat them all too quickly to snap a photo and post it. Whoops. But I found some self control and finally got some.  

These are probably one of the easiest side veggies I've ever made. All you have to do it trim em, toss up in some oil, sprinkle with some salt, pepper, and red pepper flakes and grill. 

I preheat my grill to medium high and make a little tin foil tray. If you have a grill basket that would work too. 

Add your beans and close the grill for 7-10 minutes. Toss them a bit to help evenly cook them. They should start to get charred. Cook for another 5-7 minutes and your done.

These have become husband approved too! Always a bonus. We had these last night next to some pan seared salmon, grilled corn and farro. A perfect summer dinner.

What are some of your favorite veggies to grill? 




Protein Oats with Banana and Toasted Coconut

I'm a little breakfast obsessed. It is by far, my favorite meal of the day and I basically can't function without it. Or I won't function with out it. Period.

Thinking about this post, I noticed that through the years, my breakfast cereal choices have slowly matured and evolved. Frosted Flakes turned into Special K, which turned into instant oatmeal, then into rolled oats, granola made its way into my life, and now I'm all about steel cut oats. They are hearty, chewy, and warm me up from the inside out on these cool foggy July mornings we have here in the Bay Area.


June Adventures.

Since I got back from Florida, June has been non.stop.go.time. What happened? I was waiting for summer then BAM! July hits you right in the face. I'm just going to stop for a second a savor the month as I go through these pictures because before you know it, Target is going to put up Santa decorations and I just can't handle that yet.

So, here's my June life. Enjoy!


Almond Butter Stuffed Dates

This has got to be one of my all time favorite snacks. I honestly don't know where I came up with it. I was probably tooling around my kitchen and looking for a sweet and salty treat (maybe feeling like I shouldn't eat straight from the almond butter jar too) and came up with this heavenly combo. 

I use dates all the time in the kitchen to sweeten up things. I usually add one to my almond milk, often throw one in my smoothies, I even chopped them up for some sweetness in over night oats. They are such a great alternative when my sweet tooth starts throbbing. 

These stuffed dates so rich and totally satisfying, you'll only need one or two to fill you up. They not only manage to curve my sweet cravings, but also give me great boost of energy. I use almond butter most of the time, but they are equally amazing with sunflower and peanut butter too. I sprinkle a little sea salt on top of mine before I devour them, but I was eyeing the toasted coconut the other day thinking that might work too!

This snack is healthy, chewy, sweet, and salty all rolled up in one. 

First, start by grabbing some dates from the market. 

Pitted or depitted, doesn't matter.

 If you've got a pit, carefully sliced the date down the middle and fish it out.

Open the date up a bit and spread about 1/2 teapsoon - 1 teaspoon of almond butter in the middle for each one. 

Sprinkle with sea salt, toasted coconut, or even cinnamon and enjoy!

I tend to pack these for a little pre-workout boost or sometimes in my lunch for that pesky 3:00 crash. 




Grilled Radishes with Arugula, Mint, and a Greek Yogurt Dressing

Not having air condition can be a problem sometimes. Typically its not a big, big deal, but there are always a few times during the year where I can't function because it is so damn hot. During those days, I hate, I mean HATE, turning the oven on. I pretty much refuse to turn it on actually. Even using burners are painful because they give off a fair amountof heat. This presents a major problem for me since being in the kitchen is my happy place. 

My solution: THE GRILL!! I try and stick anything and every thing on that bad boy when the temperatures go up. I'm talking meats, veggies, fruit, even bread (because grilled bread is amazing by the way).  

This go around, I tried my hand at grilled radishes! I always felt like radishes had more potential then in my salad. They almost turn potato-y when they get all hot and charred. Delish.  

I tossed them in a little olive oil, garlic, and rosemary mixture and seasoned them up with salt and pep. 

Little jewels here just waiting for the grill to get hot. 

I let them cook about 7-10 minutes on a medium heat, then tossed them around a bit. 

Let them cook a little more, maybe 5-7 minutes and your done. 

Toss them in a little arugula and fresh, chopped mint and you've got a lovely summer side dish. I added some chicken sausage and lemony brown rice to make is a full on feast.  

Grilled Radishes with Arugula, Mint, and a Greek Yogurt Dressing
Toss these little jewels with rosemary and garlic and grill them up for an easy side dish!
  • 1 bushel radish
  • 1 tablespoon olive oil
  • 1 clove, minced garlic
  • 1 tablespoon, chopped rosemary
  • 2 cups arugula
  • 1 cup, chopped mint
  • 1/4 cup greek yogurt
  • 1 tablespoon fresh lemon juice
1. Pre-heat a grill over medium heat.2. In a small bowl or ramenkin, combine olive oil, minced garlic, and chopped rosemary. Set aside. 3. Prepare the radishes but cutting off the greens and washing them thoroughly. 4. Half or quarter each radish, depending on the size5. Combine radishes with 1/2 tablespoon of the olive oil mixture and toss so they are all coated.6. Cook the radishes in a grill pan or over a piece of foil for about 7-10 minutes depending on how hot your grill gets. Let them sit there so they get a little brown and caramelized, then toss them and cook for another 5-7 minutes.7. Combine arugula and mint and once the radishes are cooked, toss to combine. 8. To make the dressing, combine the yogurt, lemon, and remaining olive oil mixture and stir until it is all incorporated. Season with salt and pepper and drizzle on top.
Prep time: Cook time: Total time: Yield: 4


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