Grilled Pineapple

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Grilled Pineapple is a super healthy dessert that can be made on the grill. If you’ve never had grilled pineapple or have tried grilling fruit before try it soon. You can top the pineapple with low fat ice cream/low fat vanilla frozen yogurt/cool whip topping. I used light cool whip topping for mine.

It felt like it was Summer here today with a high of 56 degrees. It has been  a long Winter here and everybody is sick of it. On Wednesday it’s supposed to get to 66 degrees outside but usually after it starts warming up there’s a storm after that. Either a mixture of sleet/snow/freezing rain etc… Just wish it would warm up for good already so we can grill and smoke some more!

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1 fresh pineapple – peeled, cored and cut into 1 inch rings

1/4 teaspoon honey

3 tablespoons melted butter


Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.

Preheat an outdoor grill for high heat, and lightly oil grate.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Top with ice cream!


Low Carb Lettuce Burgers

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I don’t know why I waited so long to replace my bun and use lettuce instead! I didn’t even miss the bun. There was so much flavor in the burger and the chipotle cream and not to mention the bacon…. I have to admit I do love those pretzel buns at Ruby Tuesdays and lettuce would never replace those. I only get those every once and awhile so it’s ok.

It was above 40 degrees today and since it was so lovely out, we decided to smoke our burgers outside. We both like our burgers medium rare with a little pink showing and the juices dripping down with all the fat in them. Since this was our first time smoking burgers they ended up a bit on the overdone side but they were still good. How do you like your burgers? You have to make the sauce for these burgers it is to die for.

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Mmmmm crispy bacon!


1/4 cup Greek yogurt
2 tablespoons adobo sauce (from canned chipotles in adobo)
1 tablespoon Dijon mustard
2 dashes Worcestershire sauce

2 pounds ground chuck
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 dashes Worcestershire sauce

1 head iceberg, green leaf or butter lettuce
2 avocados, sliced
1 tomato, sliced
1/4 red onion, thinly sliced into rings
12 small sweet pickles, chopped


For the sauce: Mix together the yogurt, adobo sauce, mustard and Worcestershire sauce in a small bowl. Set aside.

For the burgers: In a bowl, combine the ground chuck, salt, black pepper and Worcestershire sauce. Form four patties and set aside.

Heat a skillet over medium-high heat. Cook the patties until done in the middle, 4 to 6 minutes per side.

For the toppings: Cut the base of each lettuce leaf on the head and carefully peel it away so that it stays as intact as possible.

Top the patties with avocado slices, tomato slices, red onion rings and chopped pickles, then drizzle with the sauce to taste. Use two or three lettuce leaves per patty and wrap them around the patty as tightly as you can. Slice in half and serve immediately!

Strawberry Avocado Salad



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Strawberries have been uber expensive lately, I’m guessing because they quite aren’t in season yet. I was kind of shocked to see them on sale at our grocery store here this week so I picked some up. My guess is because Valentine’s Day is coming up and people can make chocolate dipped strawberries with them. Whatever, make a salad instead! .I’ve been wanting to get some strawberries for a long time now just so I could try this salad. This salad was pretty awesome. Who would have thought bacon, strawberries, and avocados would go together? They do!

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6 cups kale prewashed kind
2 cups sliced strawberries
1 ripe avocado, sliced

for the dressing-
4 slices bacon
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons white vinegar
1/2 teaspoon poppy seeds
salt & pepper, to taste

For the rest of the recipe, please visit Lauren’s Latest!


Cranberry and Walnut Salad

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So far this Saturday morning, I’ve gone to cycling glass, made a healthy salad for lunch and now I’m sitting on my couch writing a blog post and watching Harry Potter. I’ve also got some Crock Pot Turkey Chili going so dinner is already made! Yay!

This delicious salad only takes 15 minutes to make. I subbed a few things that the recipe called for. Pomegranates are kind of spendy so I opted for dried cranberries, used quinoa instead of wild rice, and romaine lettuce instead of kale. Make the dressing in a jar and cover the lid on it and shake it all up. I’m going to be making this salad again the next time we have some guests over.

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For the salad
  • 1 cup pomegranate seeds
  • 2 cups chopped baby kale
  • 2 cups cooked wild rice (you can use leftover rice or buy precooked)
  • ¼ cup toasted walnuts
  • ¼ cup feta cheese
For the dressing
  • ½ cup minced onion or shallot
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 tablespoons honey
  • ½ tablespoon apple cider vinegar
  • ½ teaspoon salt
  • 1 squeeze lemon or orange juice

For the rest of the recipe please visit Pinch of Yum!