Summer is upon us and that means it’s grilling season. We may think of hamburgers and hot dogs as standard grill fare, but what about vegetables, fish, and mouthwatering peaches? This is the season to experiment with flavors, while keeping it fresh and delicious. Also, with all the fun activities and long hours of daylight this time of year, you’ll have more energy and clarity to enjoy it from eating these health-promoting foods.

So – we have chosen three of our favorite recipes to share. These three recipes made the cut because they all met our criteria for share-ability:

• Simple in process and number of ingredients.
• Can be adjusted to comply with Whole30 or the Wahls Protocol.
• Impressive and delicious, even for friends and family who may not love the idea of “healthy” food.
• Make good leftovers.

Here are our top picks for easy and simple whole foods on the grill that taste (very) good:

Grilled Salmon with Ammazza Suocera and Lemon

Not only is salmon a beautiful entrée on a summer dinner table, it is high in brain-boosting omega 3s. When it comes to grilling fish, it’s best to be bold and simple. Keep the ingredients high quality and few; stay confident in your grilling skill. Flaky and fragrant is just perfect.

Isn’t that color gorgeous? To start, get a wild-caught salmon filet. One good option is Popsie Fish Company salmon – this can be purchased frozen as Campbell’s Nutrition. Place the filet on a sheet of parchment paper, nested on top of aluminum foil with the edges folded up like a boat.

 

Then drizzle olive oil over the top – brush it in if you’d like – and sprinkle Ammazza Suocera Blend all over. This seasoning is a clinic favorite! It is good on everything. You can find it at AllSpice Culinarium in the East Village.

 

Slice up a fresh lemon into circles and place down the middle of the filet.

 

Now transfer the salmon to the grill. Slide it from a large cutting board right onto the grates. Now grill it on low heat on the top rack of your grill until the fish is flaky (about 15 minutes).

 

Serve and enjoy!

Grilled Salmon with Ammazza Suocera and Lemon Recipe

Ingredients and Materials

• Wild-caught salmon filet
• Olive oil
• Ammazza Suocera Blend from AllSpice Culinarium (a clinic favorite!)
• Lemon
• Parchment paper
• Aluminum foil

Directions

1. Place the salmon filet on a sheet of parchment paper, nested on top of aluminum foil with the edges folded up like a boat.
2. Spread olive oil over the top.
3. Sprinkle with Ammazza Suocera Blend from AllSpice Culinarium.
4. Slice the lemon and place the circular slices down the middle of the filet.
5. Grill low and slow on the upper rack until fish is flaky (approximately 15 minutes).

Grilled Cabbage with Mo’ Rub

In the eternal quest to find delicious ways to prepare vegetables, we have found that grilled cabbage makes a satisfying, delicious side dish for just about any meal. When it gets that yummy char in a few places, you’ll find yourself thinking, “Is this really cabbage?”

First, chop up the cabbage. Hold the cabbage so the stem points to the side and slice from the top to the stem, creating circular pieces. Place slices in a single layer on a sheet of parchment paper on top of aluminum foil with the edges folded up like a boat.

 

Drizzle olive oil all over the slices. This can be done right on the grill.

 

Then sprinkle the locally-made and mouthwatering Mo’ Rub Blend all over the top.

 

Then sprinkle Ammazza Suocera all over the top. (It’s so good!)

 

Grill until it gets tender and a few spots of char appear on the edges.

 

Transfer from the grill by sliding it onto a big cutting board. So steamy – it will also smell amazing!

 

Top with your choice of pizza-like toppings, including sliced garlic-stuffed olives, feta or goat cheese, roasted red peppers – your imagination is the only limit. Then it’s time to eat!

 

Grilled Cabbage with Mo’ Rub Recipe

Ingredients and Materials

• Green cabbage
• Olive oil
• Mo’ Rub Blend
• Ammazza Suocera Blend from AllSpice Culinarium
• Parchment paper
• Aluminum foil
• Optional toppings: sliced garlic olives, feta, roasted red pepper slices

Directions

1. Hold the cabbage so the stem points to the side and slice from the top to the stem, creating circular pieces.
2. Place slices in a single layer on a sheet of parchment paper on top of aluminum foil with the edges folded up like a boat.
3. Drizzle olive oil over the slices.
4. Sprinkle Mo’Rub and Ammazza over the top.
5. Grill low and slow until the edges of the cabbage turn crispy brown in a few spots.
6. Can be topped with sliced olives, feta, roasted red pepper.

Grilled Peaches

If you’ve never tried grilled peaches, wait no more. Peaches right off the grill are like peach pie – but it’s all whole food, with no added sugar. Enjoy this for dessert, breakfast, or any time. Share it widely with friends – they will thank you!

First, slice each peach in half from top to bottom and remove the pits. Place them cut-side down on the grill. No seasoning or oil.

 

Let let cook until they get nice and soft. Then remove from grill, top with fresh basil chopped into thin slivers (or skip the basil if you wish). Enjoy!

Grilled Peaches Recipe

Ingredients and Materials

• Peaches
• Optional topping: Fresh basil

Directions

1. Cut the peaches in half and remove the pits.
2. Grill them, cut side down, until soft and fragrant.
3. Remove from grill and top with fresh basil that has been chopped into thin slivers, if you’d like.