Health & Nutrition :
Grilling with Coconut Oil for Your Backyard BBQ (Giveaway)
Author: Staff Writer
Having a backyard barbecue? Don’t want to ruin your health momentum?
The grill is your FRIEND.
Barbeque Grilling is one of the best ways to fix lean protein and veggies that pop with flavor.
Tips on Barbeque Grilling:
- Easiest and healthiest proteins to grill: skin-free chicken breast, lean white fish fillets.
- Prepping the protein: remove skin (and then make sure the kitchen is raw chicken free), put into a freezer bag with oil, vinegar, and spices. Leave in the bag in the refrigerator for 2-4 hours. If you don’t have that much time, just marinate the meat as soon as you can.
- Prep the veggies: Use skewers or baskets to collect all your favorites. The fun is in mixing it up. Good summer examples: colored peppers, vidalia onions, tomatoes, squash, zucchini, and mushrooms.
- Time it right. Put your protein on first. Turn it often and re-baste it halfway through. Remember that chicken is done with there is NO pink in the middle. But don’t let it dry out.
- When the protein is almost done, add your vegetables to the grill. Throw on your ears of corn with the husk on. When they start to wilt, they are grilled enough. You don’t want mushy veggies.
- Add something interesting: a garlic blend, pepper blend, or italian blend make your meal interesting. Don’t over spice it. Let your guests choose to add if they want.
Here are some great spice blends that are salt free and can add interest to your grilled foods:
- Epicurean’s Delight Garlic Sprinkle
- McCormick Perfect Pinch, in many seasoning combinations
- Mrs. Dash, also in many varieties
- Penzey’s, over 250 spices.
With all of these great seasonings, plus some delicious peppers, vinegars, and hot sauces, you can invent an incredible meal that is good to your body. Try a couple of recipes from our friends over at Kelapo Coconut Oil. Using coconut oil is a healthy alternative to vegetable oil, butter or margarine, and can be used to enhance any dish from savory to sweet!
WIN a full-size bottle of Kelapo Coconut Oil to try out in your new summer recipe. Just comment below on how you’d like to use coconut oil OR just LIKE our Facebook Page here and comment on our summer grilling post. A winner will be picked next Tuesday, July 17, 2012.
Easy BBQ Veggies
1 pound of assorted baby vegetables (carrots, zucchini and acorn squash)
2 Teaspoons Kelapo Coconut Oil, melted
1 Teaspoon Salt
1 Teaspoon Cracked Black Pepper
1 Tablespoon fresh garlic, minced
Toss all ingredients in a large bowl. Grill on hot BBQ, cook to al dente.
Barbeque Grilled Lemon-Lime Chicken
8 boneless chicken breasts
1/2 cup Kelapo Coconut oil, melted
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 teaspoon lemon peel
1 teaspoon lime peel
2 tablespoons cilantro leaves, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
In a large zip-top plastic bag, combine all ingredients except for chicken. Mix well and add chicken, then refrigerate for at least 3 hours, turning occasionally. Remove the chicken from the marinade and place on hot grill. Grill 5 to 6 minutes on each side, turning only once.
Garnish with lemon and lime wedges and cilantro.
See more recipes like these at Kelapo’s blog or at our very own Guest Blogger, Alma Schneider’s, page.
11 Responses to “ Grilling with Coconut Oil for Your Backyard BBQ (Giveaway) ”
Dana Stoerkel` Says:
I’ve read lots of articles lately on the health benefits of coconut oil. I’d love to win some so I can try sauting my veggies in it.
Jillian Tyre Says:
I would like to fry some coconut shrimp, but I am open to trying anything!
Jenny Biggs Says:
I haven’t used coconut oil as of yet.. But, I’m very interested in learning the many different ways one can use it & how to use it. :D
I use coconut oil for everything! I make really good cookies with coconut oil and almond flour. they’re eggless and sugarless chocolate chip cookies. they’re my favorite, they’re really healthy and they’re the perfect snack.
Linda R Says:
I would love to try coconut oil in panfrying. I understand it’s a very healthy high smoke point oil to use.
Sara P. Says:
I would love to try coconut oil in baked goods!
I love coconut oil and use it in all of my meals.
I love using coconut oil when I stir fry in my wok—it takes the high heat and is excellent when using Asian sauces and herbs. Yum!
I looove the flavor coconut oil has with grilled veggies! I always use it for baked sweet potato “fries” also!
I bought coconut oil not to long ago but quit using after a couple of time because I was told it was very high in fat.
I have high cholesterol and take medicine for it so I am afraid to eat a lot of fat. Any ideas if this is ok for me to use?
Shannon Miller Says:
We got a response from Kelapo today: “Please keep in mind that coconut oil is an oil, so just like any other oils or butter it is a fat. Coconut oil is a saturated fat, but it is a plant based saturated fat instead of animal based. Your body uses plant based fats differently by using it as energy instead of storing it as fat. Unfortunately, we cannot give any medical advice on whether or not you should continue to use coconut oil, please speak to your doctor about this. Below is a website on coconut oil that might answer some of your questions.” Hope this helps you and others!