Make these fun and fresh veggies for your next outdoor grillfest.
1 small green bell pepper, seeded, cored, cut into chunks
1 small zucchini, sliced into 1/4-inch rounds
1 large corn on the cob (about 8 inches), sliced into 8 pieces
1 tablespoon olive oil
Juice of 1 lemon
½ teaspoon kosher salt
Black pepper
4 large skewers
Carefully slide vegetables onto skewers, alternating the pepper, zucchini, and corn. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Brush onto skewers. Grill for 8 to 10 minutes or until vegetables are warm and just tender.
Yield: 4 skewers / nutrition information per 1 skewer
Calories: 85, Total Fat: 3 grams, Saturated Fat: 0 grams, Carbohydrate: 12 grams, Sugars: 4 grams, Protein: 2 grams, Sodium: 300 milligrams, Cholesterol: 0 milligrams, Fiber: 2 grams
A simple mixture of flour and Greek yogurt popped in the air fryer creates this bagel hack recipe that everyone just loves.
The ideal recovery meal? Does it exist?! This recipe checks all the boxes!
A frozen treat for little ones with a boozy grown up twist.
Makes 2/3 cup 1/2 cup lowfat plain kefir 3 cloves roasted garlic 3 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt 2 tablespoons fresh dill
A simple and healthy snack is only minutes away. Toss large pieces of fresh kale with olive oil, kosher salt and freshly ground black pepper
Sign up for my newsletter to receive the latest updates!
© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud
