It’s officially May and as the April showers start to fade, we find ourselves outside grillin’ and chillin’ on the weekends. Once grill season begins, we like to take advantage of it as often as we can.
In my opinion, any warm day is a good day to fire up the grill. Whether you are vegetarian, pescatarian, or an omnivore, we have you covered when it comes to proteins on the grill. And, don’t forget about grilling fruits and veggies, too!
Grilled produce shouldn’t be an afterthought. Fruits and veggies help round out your meal and keep things healthier. Skewering produce is an easy way to grill up fruits and veggies, and if you have kids, they enjoy picking out the veggies they love and making their own skewer for the grill.
Some of the classic grilled fruits and veggies are pineapple, asparagus, onions, summer squash, and sweet potatoes (check out our already prepped and ready to go Garden Grillers Sweet Potato Chips). But, have you ever tried grilled Romaine, cabbage, broccoli, or cauliflower? The high heat from the grill creates crisp-tender and slightly sweet and smoky versions of some of your favorite veggies. It’s hard to eat them any other way after you tried them grilled! Here is one of my favorite skewer recipes. It combines protein, fruit and veggies all in one, and has a refreshing, citrusy sauce to accompany it! Enjoy!
Shrimp and Pineapple Skewers
- 1 package of Frontera’s Key Lime Cilantro Sauce
- 1-pound Cox Seafood Wild-Caught Shrimp, thawed, rinsed, and peeled (tails on)
- ½ of a pineapple cut into 1 ½ inch pieces or 1 container of Garden Cut Pineapple Chunks
- 1 bunch of spring onions from New Sprout Organic Farms cut into 2 inch pieces (white and light green parts only)
- 2 organic bell peppers cut into 1 ½ inch pieces
- Soak 8 to 10 wooden skewers in water for 15 minutes.
- Pour ½ of the key lime cilantro sauce over your shrimp and allow to marinate for at least 15 minutes. Keep the marinade to use for brushing onto the skewers while grilling. The other ½ of the key lime sauce will be used as a dipping sauce.
- Heat your grill up, and clean and oil the grilling grate.
- Alternately thread marinated shrimp, pineapple, spring onion, and bell peppers onto skewers.
- Place on grill and cook until shrimp begin to turn opaque, 2 to 3 minutes.
- Brush with sauce, flip, and brush again. Grill second side until the shrimp are opaque throughout and pineapple, scallions, and peppers are lightly charred, 3 to 4 more minutes.
- Lightly warm the remaining sauce in a small saucepan. Serve as a dipping sauce for the skewers.
When we grill out, I like to stay out of the kitchen and keep everything we are eating either on the grill or in a snack form. Check out our Chips and Dips section on our website! It has 75+ items that make for a perfect snack when you are grillin’ and chillin’.
We have chips that are gluten free, grain free, or paleo. Potato chips cooked in avocado oil or blended with flavorful herbs and spices. Tortilla chips that are made with locally grown, certified organic dried beans and grains. Pair these up with some of the most incredible dips you’ve ever tasted — uniquely flavored hummus, a huge selection of tasty salsas, and even queso dip that is made with REAL cheese—and you will be snackin’ healthily and happily.
A cooler packed full of drinks is an essential part of grillin’ and chillin’. Water, kids’ drinks, and adult beverages are what you will find in our cooler. Check out our Drinks section to choose from a huge selection of drinks that are free of artificial colors, preservatives, and high fructose corn syrup. Here are a few of our favorites.
- Mini growlers of Circle City Kombucha – drinks like a soda but low in sugar and loaded with gut healthy probiotics!
- A jug of Oberweis Lemonade – all natural, no artificial colors, no high fructose corn syrup, no preservatives.
- Pouches of Honest Kids – no high fructose corn syrup and only sweetened with fruit juice which means they contain half the sugar of leading kids’ drinks.
- Cans of Izze sparkling juice – no added sugars, no high fructose corn syrup, no preservatives, no caffeine.
- Cans of Waterloo – no sugar, calories or sodium. Burst of flavor, naturally refreshing, and a great substitute for soda.
Sometimes our drinks that we are swillin’ on are not found in the cooler, but instead, made by the glass or in a large pitcher. Here is one of our favorite cocktails turned into a kombucha mocktail with the option of turning it into a probiotic cocktail. Cheers!
One of my favorite cocktails is the Moscow Mule, and because of that, I wanted to make a kombucha mocktail version. We have so many great ginger kombuchas and they all work well in this drink, but this one showcases Skinny Piggy’s Ginger Snappy Kombucha which is on sale this week!
- 4 ounces Skinny Piggy Ginger Snappy Kombucha (OH)
- ½ ounce lime juice squeezed from fresh limes
- Lime slices
- 3 mint leaves
- Crushed ice
- 1 copper mug
Pour ginger kombucha and lime juice into a copper mug filled with crushed ice. Stir and garnish with mint leaves and a slice of lime. Probiotic Cocktail: add 1-1 ½ ounces vodka
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth