As a healthy chef, I love to grill but you won’t find me cooking hotdogs or heavy meats. I grill to bring flavor and dimension to my meals, all while creating an experience for my guests. We typically think of Memorial Day, Labor Day or the 4th of July as an opportunity to have a BBQ. So, I’m going to show you how you can make an amazing meal and not worry about throwing your healthy habits down the drain with heavy meats, processed carbs, or fattening potato salad.
A healthy sauce is one with ingredients your body can easily digest, as well as ones that are not high in sugars, saturated fats and salt. These things do not help when it comes to weight loss/management. Almost everything is fine in moderation, but if you want to enjoy delicious food more often, healthier sauces are going to be key.
A food, usually a vegetable, is scalded in boiling water, removed after a brief, timed interval, and finally shocked--plunged into iced water or placed under cold running water to halt the cooking process. When you shock, it stops the cooking immediately, cools the veg down and keeps bright green color. If you don't shock, your veggies will continue to cook and will be more likely to be mushy when you reheat them and/or turn that army green color.