Many Americans are loving their Blackstone grill. This backyard cooking method has opened up a new world of grilling delicious meals for the family. If you are like me, I am constantly looking for new recipes to try on my Blackstone. Instead of just making any delicious recipe, why not make it a healthy meal? Here are five guilt free and delicious recipes that will make your friends and family call you the new grill master. 

 

Apple Cinnamon Protein Pancakes

Ingredients:

Coconut Oil

1 medium apple, peeled, sliced

¾ tsp. ground cinnamon, divided use

4 large egg whites (½ cup)

½ cup unsweetened applesauce

¼ cup unsweetened almond milk

1 scoop whey protein powder, vanilla flavor

¼ cup dry rolled oats

2 Tbsp. coconut flour

½ tsp. baking powder

½ tsp. ground ginger

1 dash ground nutmeg

Instructions:

  1. Heat Blackstone griddle with a light layer of coconut oil over medium-low heat.
  2. Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
  3. Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
  4. Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
  5. Add applesauce mixture to oat mixture; mix until just blended.
  6. Add a bit more coconut oil to the griddle on medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
  7. Divide pancakes between three serving plates. Top evenly with cooked apple slices.

 

 

Greek Chicken and Salsa

Ingredients:

For the Salsa:

7 ounces cherry tomatoes, halved

⅓ cup kalamata olives – pitted and halved

 ½ small red onion – finely sliced into half-moon shapes

3 ounces feta cheese – coarsely crumbled or diced

 ⅓ cup fresh mint leaves – finely sliced

½ teaspoon dried oregano

 2 tablespoon extra virgin olive oil

 1 tablespoon lemon juice

For the Chicken:

 2 tablespoon extra virgin olive oil 

 8 chicken tenderloins 

 1 teaspoon dried oregano

 sea salt and freshly ground black pepper – to taste

Instructions:

For the Salsa:

  1. In a small bowl, combine tomatoes, olives, onion, feta, mint and dried oregano.
  2. Dress the salsa with olive oil and the lemon juice and season with sea salt and freshly ground black pepper. Toss gently to combine, and set aside.

For the Chicken:

  1. To prepare the tenderloins, use a sharp knife or scissors to remove the white tendon at one end of the tenderloin. Place them between two sheets of cling film. With the flat side of a mallet or the heel of your hand, gently pound the tenderloin to an even thickness until they are almost double in size 
  2. Preheat the Blackstone to a medium-high heat 
  3. Brush the chicken on both sides with the remaining 2 tablespoons of olive oil and season with sea salt, freshly ground black pepper and the remaining 1 teaspoon of dried oregano. When the griddle is ready, working in batches, cook the chicken 1-2 minutes per side 
  4. Transfer the cooked chicken to a plate and cover with aluminum foil to keep warm.
  5. When all the chicken is cooked, top it with the salsa and serve with accompaniments of choice.

 

 

Blackstone Salmon

Ingredients:

1 filet of salmon (fresh is always better)

1 1/2 TBSP olive oil

1/8 tsp black pepper (or to taste)

1/2 tsp white sugar

1 tsp garlic salt

1/2 tsp crushed red pepper

1 tsp parsley

1 tsp lemon zest

1 tsp basil

Instructions:

  1. Preheat the Blackstone on a medium heat.
  2. Mix up the rub first by combining black pepper, sugar, salt, crushed red pepper, parsley, lemon zest, and basil.
  3. Cut salmon filet into 4 equal portions.
  4. Pour equal portions of the oil over each cut salmon piece. Using clean hands; rub oil into each piece of salmon. (Do not skip this step; otherwise your salmon will stick to the griddle)
  5. Sprinkle equal portions of the rub over each salmon piece; rub into salmon with clean hands or the back of a spoon.
  6. Place a bit of oil on the griddle and spread with a spatula.
  7. Place salmon on the griddle. Grill 3-5 minutes per side.
  8. Serve with some grilled asparagus for a great meal.

 

 

Egg Roll In A Bowl

Ingredients:

1/2 pound 80/20 ground beef

1/4 pound ground breakfast sausage

14 oz. bag coleslaw mix

1 cup shredded carrots

1 cup shredded purple cabbage

2 green onions sliced

1 tablespoon minced ginger

2 tablespoons minced garlic

1 tablespoon sesame oil

1/2 cup low sodium soy sauce

3 tablespoons mirin

Instructions:

  1. Preheat the griddle on low.
  2. Add ground beef and ground sausage to the griddle and cook until done. Once the meat is cooked through, move it to a cooler side of the griddle and scrape excess grease and oil off the griddle surface.
  3. Add coleslaw mix, green onions, shredded carrots, and shredded purple cabbage to the griddle. Toss together and spread out in a thin layer to begin cooking. Allow the vegetables to cook in a thin layer for about 3-4 minutes for some of the moisture to escape. Then, sauté vegetables until about 75% done.
  4. Make a “pool” in the middle of the cooked vegetables. Add sesame oil, minced ginger, and minced garlic. Allow the garlic and ginger to cook in the oil for about 1-2 minutes. Add soy sauce and mirin to the vegetables.
  5. Mix vegetables, garlic, ginger, and all sauce ingredients together. Add cooked meats to the vegetables and combine. Saute all ingredients together for about 2 minutes.
  6. Transfer the egg roll in a bowl to a large bowl and allow to cool slightly.
  7. Serve with your favorite Asian style toppings or sauces (like Siracha, Yum Yum sauce, or extra green onions).

 

 

Beef Steak and Peppers

Ingredients:

1 1/2 pound beef steak – like flank steak sirloin, or chuck eye steak, cut into strips

1 1/2 bell peppers cut into strips – We used 1/2 each of a red, green, and yellow pepper

1/4 sweet onion cut into strips

1/2 cup soy sauce

1 tablespoon minced garlic

3 tablespoons brown sugar

2 tablespoons tomato paste

2 tablespoons cornstarch

black pepper

Instructions:

  1. Preheat griddle on low.
  2. While griddle is heating up, make the pepper steak sauce by combining soy sauce, minced garlic, brown sugar, and tomato paste in a small bowl. Mix well and set aside.
  3. In a separate bowl, add about 2 tablespoons of cornstarch and 2 tablespoons of water to make a slurry. The slurry should be pretty runny yet still coat the back of a spoon. If needed, add more water or cornstarch. Mix the slurry well and set to the side.
  4. Begin cooking sliced bell peppers and onions on one side of the griddle.
  5. Season the cut steak with a moderate amount of black pepper.
  6. Add the cut steak to the hottest side of the griddle, taking care to not crowd the meat. Give each steak piece its own spot on the griddle to be able to develop a nice sear. Allow the meat to cook for about 2 minutes untouched, then begin to toss it together.
  7. Add the cooked peppers and onions to the steak on the griddle and stir to combine. Then pour the pepper steak sauce on top of the beef and vegetables. Stir to combine the sauce, steak, bell peppers, and onions.
  8. Add the slurry to the pepper steak, about 1 tablespoon at a time. Stir to combine. You should notice the sauce start to thicken almost immediately. For a thicker sauce, add more of the slurry. To thin out the sauce if needed, add some water.
  9. Cook the pepper steak an additional 2-3 minutes, while stirring occasionally. Then remove from the griddle.
  10. Serve over cooked white rice or cauliflower rice.

 


Daryl C. Rich, D.C., C.S.C.S.