Grilled Romaine 🥬Hearts? Yes, please.

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There may come a time in your life when you are forbidden carbs – ANY carb – for a 36 hour period. Unlikely, yes, but that’s what made me recall having grilled romaine.

I’d never tried to make it but desperate times called for desperate measures. Kidding. It’s really delicious. Truly.

Grilled Romaine Lettuce

GRILLED, Healthy, Salads,

Prep Time: 10 mins Cook Time: 10 mins Servings: Servings 3 to 4 servings Source: simplyrecipes.com

INGREDIENTS

3 to 4 romaine hearts

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar (or cider vinegar)

2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)

1/4 teaspoon kosher salt

Pinch freshly ground black pepper

DIRECTIONS

Prep the romaine hearts:

Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.

Prepare your grill:

Turn your gas grill to high or get your charcoal coal grill very hot.

Prepare the vinaigrette:

Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.

Grill the lettuce:

Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.

Serve immediately:

Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.

NUTRITION

(per serving)
130 Calories 11g Fat 8g Carbs 3g Protein
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 130
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 98mg 4%
Total Carbohydrate 8g 3%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 3g
Vitamin C 9mg 47%
Calcium 78mg 6%
Iron 2mg 13%
Potassium 572mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Grilled romaine

Emeril Lagasse’s Gazpacho

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I cannot believe I haven’t shared this recipe until now. THIS is summer in a bowl. Freezes great and one of my all time favorite soups.

Basic Gazpacho

★★★★★

Soups & Stews, Vegetable

Servings: Yield: 6 servings

Source: emerils.com

INGREDIENTS

3 pounds ripe tomatoes, peeled, seeded and chopped

1/2 pound cucumber, peeled, seeded and chopped

1 cup chopped celery

1/2 cup chopped red pepper

1/2 cup chopped red onion

1 teaspoon chopped garlic

1 tablespoon chopped jalapeno pepper

3 tablespoons red wine vinegar

1/4 cup good olive oil

12 ounces tomato juice

Salt, pepper, ground coriander

3 tablespoons chopped cilantro

1 lime cut into slices

6 slices toasted French bread

Gazpacho Relish:

2 tablespoons each – small diced red pepper, cucumber, red onion and red tomatoes

1 teaspoon minced garlic

1 tablespoon lime juice

1 tablespoon olive oil

Salt and pepper

DIRECTIONS

Combine all ingredients in a blender or food processor (except bread and limes), and puree until smooth. Transfer to a large bowl and refrigerate for 4 hours. Meanwhile prepare relish.

Relish: Combine and chill for 1 hour. Ladle out soup into pretty bowls, top with a large tablespoon of relish, 1 crouton, and a slice of lime.

I purée in batches …
My tomato press separates the seeds and skins from the pulp
Chillin’ that first hour in the fridge. Yields about 2 quarts

It’s THAT time of year …

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Healthy ❤️

so I thought I would share the food list for the first 17 days of the 17 Day Diet:

Cycle 1
Accelerate Food List

PROTEINS
Fish
Canned Light Tuna (water packed)

Catfish
Flounder
Salmon
Sole
Tilapia

  • Opt for wild-caught rather than farm-raised fish, which may have received doses of antibiotics. Avoid the bigger fish such as swordfish, shark, king mackerel, and albacore tuna. They are the most likely to carry metals like methyl-mercury, which is considered a toxin.

  • Poultry
    Chicken Breast
    Eggs (2 eggs = 1 serving)
    Egg Whites (4 egg whites =1 serving)
  • Turkey Breast

  • CLEANSING VEGETABLES (Eat Liberally)
    • Artichoke
    • Artichoke hearts
    • Asparagus
    • Bell peppers, green, orange, red, yellow
    • Broccoli
    • Brussels sprouts
    • Cabbage
    • Carrots
    • Cauliflower
    • Celery
    • Cucumbers
    • Eggplant
    • Garlic
    • Green beans
    • Green, leafy vegetables (including beet greens, turnip greens, collard greens)
    • Kale
    • Leeks
    • Lettuce, all varieties
    • Mushrooms
    • Okra
    • Onions
    • Parsley
    • Scallions
    • Spinach
    • Tomatoes
    • Watercress

  • FIBROUS FRUIT- 2 SERVINGS DAILY
    • Apples
    • Berries, all types
    • Grapefruit
    • Oranges
    • Peaches
    • Pears
    • Plums
    • Prickly pear cactus
    • Prunes
    • Red grapes

  • PROBIOTIC FOODS- 2 SERVINGS DAILY
    Acidophilus milk: (1 cup = 1 serving)
    Kefir: similar to a drinking-style yogurt; great for making smoothies (1 cup = 1 serving) Low-fat acidophilus milk (1 cup = 1 serving)
    Reduced salt miso dissolved in low-fat, low-sodium broth (1 tablespoon – 1 serving) Sauerkraut: (1/2 cup – 1 serving)
    Yakult: (1 cup = 1 serving)
    Yogurt, any type, including Greek-style, sugar-free (6 oz. container = 1 serving)
    FRIENDLY FATS: 1 TO 2 TABLESPOONS DAILY Flaxseed oil
    Olive oil
    CONDIMENTS
    Condiments and seasonings are allowed in moderation:
    • Salsa, low-carb marinara sauce, lite soy sauce, low-carb ketchup, fat-free sour cream, Truvia (a non-caloric sweetener made from natural ingredients), sugar-free jams and jellies, vegetable cooking spray, fat-free cheeses (i.e. Parmesan), fat-free salad dressing, salt, pepper, vinegar, mustard, herbs, and spices.
    Substitutions for vegetarians:
    One-half cup of tofu (any type)
    One-half cup of beans, lentils, or any legume
    1-2 vegetarian or black bean burgers (made from textured vegetable protein)
    2-4 ounces any vegetarian cheese, including soy cheese
    2 vegetarian “sausage” links (great substitute for eggs!)
    2 scoops vegan rice protein powder (great for smoothies, blend with 1 cup unsweetened almond milk and a fruit) for a quick 17-Day Diet vegetarian breakfast
    Any type of vegetarian meat substitute made from textured vegetable protein (see package for serving size)
    For dairy substitutes: 1 serving is 1 cup unsweetened soy milk, almond milk, or rice milk
    For yogurt substitutes, it is fine to use soy milk yogurt. These subs will work for all cycles as meat-protein substitutions.
  • If this appeals to you I recommend the ORIGINAL version of the book (at many libraries) as well as the various groups you’ll find on the WWW.