My thrift store George Foreman grill completely changed my life. When I realized I could cook sweet potatoes in 10 minutes I knew I could start buying more fresh produce again. For 15 years I was obsessed with healthy eating. Every year I got stricter until my brain cracked in half and I become allergic to healthy eating. Then I figured out I could use foil on the grill and never have to clean a dish again. What does it all mean? I can cook fresh or frozen produce with no clean up in the same amount of time it takes to cook a bowl of pasta or open a box of cookies. Game changer. I can eat unlimited amounts of veggies without having to invest all the mental energy. It’s so fast!
Using foil is the best thing ever but there’s more room to accidentally stem your food instead of grill it. Soggy grilled veggies are less than ideal but still better than boiled veggies. I avoid grilling things that get soggy (mushrooms & spinach) with things that grill perfectly (everything thing else). 99% of things cook in 8-10 minutes. Spinach & mushrooms cook in 2 minutes. Sweet potatoes cook in 10-15 minutes. White potatoes cook in 20 minutes. Salted veggies can draw out the moisture in the veggies causing them to get soggy. I usually grill my veggies dry, no oil or salt. Then I’ll season it once it’s done cooking. Sometimes I season some veggies with a salted blend and just make sure I don’t overcook it. I’ll spray sweet potatoes, white potatoes & onions with spray oil but I’m sure that’s optional. I cook fresh and frozen veggies pretty much the same. My Foreman can cook a whole bag of frozen veggies at once. I LOVE IT <— hippie!
1 large yellow squash, handful of baby carrots, handful sliced mushrooms, large bowl of spinach (fresh or frozen), pasta sauce, Italian herbs & spices, olives, oil is optional
- Pour 2 servings of pasta sauce in a bowl. Mix in chopped olives, Italian herbs & spices. Oil is optional
- Chop squash & carrots and grill for 8-10 minutes. Once cooked mix the veggies into the pasta sauce bowl.
- Grill mushrooms for 1-2 minutes. Once cooked mix into the veggie bowl.
- Grill fresh or frozen spinach 1-2 minutes. When grilling fresh spinach pile high instead of spreading out on grill to avoid spinach from drying out. Mix in with veggies. You’re done
1 bag of cauliflower rice (1 lb), 2-3 TB vegan butter, 1/2 bag frozen mixed veggies, 1/3 onion, 1 ts turmeric, 1 ts coriander, 1/2 ts cumin, sprinkle of red pepper flakes, salt, garnish with cilantro
- Melt 1 TB vegan butter on grill and place onions on top. Sprinkle with salt and grill for about 10 minutes.
- Mix cauliflower rice , 2 TB melted vegan butter, 1/2 bag frozen mixed veggies, 1 ts turmeric, 1 ts coriander, 1/2 ts cumin, sprinkle of red pepper flakes. Salt to taste. Once onions are done mix them into this.
- Pour on the grill and cook for 8-10 minutes. Garnish with chopped cilantro. ENJOY
8 baby carrots, 3rd of small cabbage, a sprinkle of sliced mushrooms, 2 TB soy sauce, 1 TB agave, 1 TB cornstarch, sprinkle of garlic & onion powder, fresh or powdered ginger, 5 oz uncooked pasta, 1 TB sesame seed oil (sesame seed & green onion for garnish)
- Chop carrots and cabbage. Throw in sliced mushroom and grated ginger.
- Pour on top 2 TB soy sauce, 1 TB agave & 1 TB cornstarch. Sprinkle in garlic and onion powder and mix everything up. (optional: add 1 TB water)
- Pull veggie mixture on grill for 8-10 minutes
- Cook pasta while veggies are grilling. Once pasta is cooked drain & coat with 1 TB toasted sesame seed oil.
- Toss veggies with cooked pasta. Garnish with green onion & sesame seed. ENJOY
For more details on these recipes watch my video below