“Dressed to Grill”: Healthy/Delicious Summer Grilling Tips and Recipes

On the Grill Today: "Lotsa Lobster", and "Lotsa" Balsamic Grilled Sweet Bell Peppers for my Vegetarian Friends

As I mention with all my other seafood recipes, I don’t think too hard about occasional eating of so called “scavengers”, i.e. crab, lobster, and shrimp, since I have an army of nutrients in my diet, such as chlorella to remove toxins,  mercury, heavy metals, and other junk from the body, as well as papaya enzymes to break down animal protein, and a host of others in the "Eat Smart" and "Top Ten Lists" sections of the blog.

Lobster has always been a guilty pleasure, albeit I perhaps eat it once a year, perhaps twice when I am on vacation. As mentioned above, I just go for it with no guilt, especially if it is grilled. Can't say no…….

His is a simple but awesome Lobster and Grilled Sweet Bell Peppers in this latest "Dressed to Grill", along with, you know it, another batch of Custom Outdoor Kitchens. ENJOY!!!!…………………….

Balsamic Grilled Sweet Bell Peppers

Fresh Colorful Sweet Organic Bell Peppers

Extra Virgin Olive Oil

Sweet Balsamic Vinegar (The Sweetness of the Vinegar helps to Char the Peppers)

Pink Himalayan Salt (or alternately Celtic Sea Salt, AVOID COMMON TABLE SALT)

Fresh Parsley

(cut peppers into large wedges and mix in olive oil and vinegar. Place on grill. Adding a little more olive oil while grilling will cause a nice flame-up for charring the peppers, if that's your thing. There is really not much to it. Add some parsley to garnish)

Grilled Lobster

Lobster (pre boiled, which helps with grilling)

Extra Virgin Olive Oil

Pink Himalayan Salt, or alternately Celtic Sea Salt (AVOID COMMON TABLE SALT)

Coarse Ground Organic Black Pepper

(as mentioned above pre boiling lobster allows for only simple cook on the grill. Split lobster season, and grill.)

……..I don't drink a lot of beer anymore, but there is nothing like an ice cold beer in the summertime with a treat like this.

I think am one of the most "super healthy", non-vegetarian eaters out there, but I have no qualms (if that's the word) about enjoying this treat once or twice a year.

Not that it matters, but to "set my scene", I love this treat with Peroni, an Italian beer, my current fav, very smooth halfway between weak and robust…right up in that zone 🙂


~stay healthy~


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