The Perfect Summer Dinner: A Grass-fed Burger and Veggies

Summer is all about being outside and firing up the grill. Am I right? But the grilling staples — burgers and hotdogs — can get unhealthy real quick. Here’s a meal that is all about the grill and all about eating good food that’s also good for you.

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I got everything for this meal from Garden of Eve Organic Market out on Long Island. This is a grass-fed burger, garlic pesto, red pepper, yellow squash and zucchini. All it took to make this was the food, some seasoning, the grill and some foil. 

Here’s how to do it:

  1. Take your grass-fed ground beef and separate into sections depending on how many burgers you want to make
  2. Mold each section into a burger shape without over working it
  3. Put a thumbprint into the center of each burger to prevent it from bloating and season each burger
  4. Rinse and chop your veggies
  5. Optional: lightly toss your veggies in a little bit of coconut oil and seasoning
  6. Skip the oil if you want and toss your veggies in some seasoning 
  7. Create a pouch out of 2 sheets of foil (double up!) large enough to fit all your veggies in (this can be pouch or boat-like)
  8. Load your veggies into the pouch and add a little bit of water to the pouch so the veggies can steam (a little water at the bottom of the pouch is all you need)
  9. Seal pouch by pinching and securing the foil
  10. Grilling time depends on your meat and your grill, but generally speaking you can grill your burger on its first side for about 5 or 6 minutes — once the juicing start oozing out, it’s good to flip
  11. On the second side, grill for about 3 or 4 minutes (generally 1-2 minutes shorter than the first side) — always check your burger before eating to make sure it is cooked well enough
  12. Let your burgers sit for 5 minutes before serving
  13. Grill veggies at the same time, on a separate part of your grill, for about 10-12 minutes

Once everything is done and taken off the grill, plate and serve it up with some garlic pesto on top of your delicious burger!

This meal is so fresh, quick and easy to put together. It is a true summertime dish that you don’t have to fear. And of course you’re free to make this dish however you like. If you want to add a bun or something else, it’s your call!

Food is something that fuels us and feeds the cells in our bodies, but it’s nothing to freak out over either. While I prefer to cook like this at home, once in a while I go out and get something amazing like this:

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This is also a grass-fed burger from an amazing restaurant that used wholesome and fresh ingredients in Greenport, Long Island, named Salamander Cafe. If you’re ever in town, I highly recommend it! You also have to get their famous lemonade with mint. Trust me.

Like I said: grass-fed burger with fresh lettuce, green tomato and sweet potato fries. My meal took a while to come out because of some confusion in the kitchen, so they gave me a kale salad with green tomatoes on the house! Amazing. See how you can make indulging good for you? That burger with all the fixin’s is good for the body (grass-fed with veggies) and the soul (because it’s insanely delicious and there’s just an indescribably good feeling that eating an awesome burger gives you), while the kale salad bumps up the good-for-the-body part of the whole meal. 

Restaurant tip: if something goes wrong with your food, try not to sweat it — you might get something really cool out of it on top of feeling good about not getting angry with the staff. Sounds like a win-win to me! 🙂

If you’re going out or cooking at home, don’t sweat it! Think ahead — know what you’re going to do ahead of time. Chris and I set out to Greenport for lunch, and I knew I wanted a burger. I saw grass-fed on the window and we walked in. Knowing what you truly want ahead of time helps you make the best decision while dining out. I also like to save my indulgences for when I go out. I enjoy cooking as healthy as I can at home. Find your preferences, stick to ’em and plan, plan, plan! Within reason, of course. Live for the moment and enjoy as much as you can. But a little guidance never hurts. 

Good food, good tips, good moves, good for you.

xo Kim, Running on Good

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Mediterranean Salmon and Quinoa

A few weeks ago, I made the most delicious dinner for my boyfriend, Chris, and myself — baked salmon and quinoa with black olives and feta. It was amazing. It was also very balanced with beneficial carbs, protein, healthy fats, and omega-3s.

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Ingredients:

  • 1 pound of salmon per 2 people
  • coconut oil
  • salt, pepper, fresh dill and basil leaves
  • 2/3 c quinoa
  • black olives
  • feta cheese

Optional sides and additions:

  • I started this meal with a salad: romaine lettuce, spinach leaves, cucumber, tomato, drizzled with extra-virgin olive oil and balsamic vinegar
  • Chris and I also split a baked sweet potato

Procedure:

  • If you are baking a potato, do that first since it takes the longest to cook–usually 45-60 minutes
  • Next, start the quinoa. Boil 2/3 c quinoa in water (measurements should be on your box of quinoa)
  • Your quinoa is done when all the water is absorbed. Stir in some basil leaves when the quinoa is just about done, take it off the burner and cover so it can steam and stay hot
  • While the quinoa is cooking, prepare your baking sheet by lightly coating it with coconut oil
  • Place your salmon on the baking sheet and season with salt, pepper, some fresh dill and black olive slices
  • Bake your salmon for 15-20 minutes per pound, usually at 375 degrees F. You might want to Google your cook time and temperature depending on how many pounds of salmon you have and how your oven operates. My oven is never at the true temperature, so I had to really keep an eye on my salmon. 

Serving:

  • When everything is done cooking, serve the quinoa and salmon together and dress with a few more black olive slices and crumbled feta cheese
  • Serve your optional side or potato on a separate dish and dress how you like. I love dressing my sweet potato with a light drizzle of pure maple syrup

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And of course dinner is always better with a little wine 🙂 This meal was delicious. I really hope some of you try it out one day. If you do, let me know by commenting or posting a picture on Instagram with the hashtag, #runningongood.

Good food. Good tips. Good moves. Good for you.

xo Kim, Running on Good

If you like this post, you may also like the following posts (delicious recipes!) from my blogging friends from around the web 🙂

  1. Molho Picante! by Ribas with Love
  2. Paleo Vegan Peace Feast by Cheerfully Imperfect