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Five Tips for Grilling Vegetables

7/11/2020

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Earlier this week we went through some of the best vegetables you can throw on the grill. Now let’s take a look at some tips that will help you get them to grilled, smoky perfection.

1. Oil everything you’re going to grill.
This will keep things from sticking to the grill and also drying out. It makes seasonings stick better too.

2. Slice everything to the same thickness for each type of vegetable.
This will ensure all pieces of the same vegetable are done at the same time and you aren’t juggling more than you need to.

3. Pair similar items together when making kebabs.
Keep softer vegetables like tomatoes and mushrooms together and harder vegetables like onions and peppers on the same skewers to make it easier to manage everything on the grill for doneness.

4. Use foil to make things even easier.
Placing your veggies in foil will allow you to essentially steam them and require less attention when on the grill. You won’t get grill marks or as much smoky flavor, but it’ll still be delicious and easy to clean up.

5. Maximize surface area to maximize grilled flavor.
Keep your cuts big enough to avoid falling through the grates of the grill and remember that with more of the vegetable touching the grill, it’ll pick up more of that smoky caramelized flavor you’re after.

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    Amanda is a mother of three (10, 7, and 5) and has been married for 14 years.   My weight loss journey started July 17, 2008, one day after my daughter's first birthday.  Tipping the scales at 235 pounds at 5'3, being an over weight, over tired, out of shape role model no longer appealed to me and I knew it was time for a change.   Three pregnancies later, I had lost a total of 105 pounds.  I had run 2 marathons and dozens of half marathons.  Something was missing.  I was thin, but I wasn't fit.  I wasn't healthy.  I could feel it in my insides.  I was 136 pounds and a size 8.  Something didn't add up.   I got my certification in personal training, nutrition, weight management, and dove into supplementation and whole foods.  90 days later, I gained 10 pounds and lost two pants sizes (8 to a 4). 
     
    Continuing on this path, all of my clients wanted to know how I was doing it.  I always dreamed of creating a business that truly added value to people and improved their health.  My husband, Grant, and I decided it was time to take that leap.

    December 9, 2016, Simply Prepped Meals was born.  Based around the mission of providing whole food based nutrition to people's doorsteps, we set out to create a new idea that fast food didn't have to be expensive or bad for you.   Six months later, we built our permanent location in Cynthiana, IN.  Then, January 2, 2018, we entered into a partnership with the YMCA of Southern Indiana to continue spreading the word of meal prep and eating with purpose. 

    Amanda coaches individually as well as continues to drive their business.  Any questions about personal coaching can be directed to her at amanda@simplypreppedmeals.com

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