How To Keep Your Gut Healthy This Summer

Here are some yummy (& healthy) recipes you can do on the grill this summer, just don’t forget your digestive enzymes!

California Grilled Chicken

INGREDIENTS

3/4 c. balsamic vinegar

1 tsp. garlic powder

2 tbsp. honey

2 tbsp. extra-virgin olive oil

2 tsp. Italian seasoning

Kosher salt

Freshly ground black pepper

4 boneless skinless chicken breasts

4 slices mozzarella

4 slices avocado

4 slices tomato

2 tbsp. Freshly sliced basil, for garnish

Balsamic glaze, for drizzling

 

DIRECTIONS

1. In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken and marinate 20 minutes.
2. When ready to grill, heat grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
3. Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.
4. Garnish with basil and drizzle with balsamic glaze.

Click here for the full recipe.

Grilled Strawberries

INGREDIENTS

1 lb. strawberries

Wooden skewers

3 tbsp. melted butter

1 tbsp. honey

1 tsp. lemon zest

Pinch kosher salt

Lemon wedges

 

DIRECTIONS

1. Soak skewers in water for 15 minutes. Thread strawberries onto skewers from stem to tip. In a small bowl, whisk together melted butter, honey, lemon zest, and kosher salt. Brush onto skewers.
2. Heat grill or grill pan to medium and grill strawberries on each side until slightly charred. Brush with butter mixture as they cook. 
3. Remove from heat, squeeze with lemon and serve.

Click here for the full recipe.

Hot Shot Grilled Salmon

INGREDIENTS

1 c. sriracha

Juice of 2 lemons

1/4 c. honey

4 6-oz. skin-on salmon fillets

Chopped fresh chives, for garnish

 

DIRECTIONS

1. Make Marinade: In a large bowl, whisk together Sriracha, lemon juice and honey. Reserve 1/2 cup marinade for basting salmon after grilling.
2. Add salmon to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator, 3 hours, or up to overnight.
3. When ready to grill, heat grill to high. Oil grates and add salmon, then baste with marinade and grill until cooked through, 5 minutes per side.
4. Baste with reserved marinade and garnish with chives.

Click here for the full recipe.

Steak Fajita Skewers

INGREDIENTS

1 lb. sirloin steak, cut into large cubes

1 bunch scallions, cut into thirds

1 pack small flour tortillas, torn into large pieces

4 large bell peppers, cut into large pieces

8 skewers, soaked in water for 20 minutes

Extra-virgin olive oil, for drizzling

kosher salt

Freshly ground black pepper

 

DIRECTIONS

1. Preheat grill to medium-high. Skewer steak, scallions, tortillas (folded), and peppers. Drizzle with olive oil and season with salt and pepper.
2. Grill, turning occasionally, until steak is medium rare and vegetables tender and slightly charred, about 7 minutes.

Click here for the full recipe.

Questions about any of Dr. Tennant’s Health System or devices? Give us a call at 972-580-0545 or email us at live.well@senergy.us.