HAPPY MONDAY BABES!
Hope everyone started their week on a clean slate;) last night was my first night on the couch, and I actually slept really well. My downstairs looked like a fort, with all the blankets, pillows. Lol. Willy and I fell asleep watching an Argentinian movie, which I couldn’t tell you at all what it was about, cuz we passed out. ๐Ÿ™‚

This morning was so beautiful! I needed to make my rounds this a.m. To all the doggie day cares for evaluations, which went well. I think we finally found a place:) although, not outdoors, they offer free 15 minute walks to the pups. He’s gonna stay with the pups 20 lbs and under. He was a bit shy and skiddish, but I’m sure he’ll get used to it.

I had a client at 11:45, but I wanted to take advantage of this gorgeous morning, so we went on a hike though Fryman Canyon. It was packed. It was perfect weather, loads of people and dogs.

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Today’s lunch is the freakin HIGHLIGHT!
Since it’s not so cold out anymore, I decided to do a little BBQ at home. I needed protein and color! I did some major grocery shopping today, so I was ready!

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I grabbed :

Portabello mushrooms

Red peppers

Zucchini

Chicken breast

Lemon

The vegetables get such a beautiful flavor on the grill that I didn’t have to oil them or season them too much. Also, I like my veggies really softened on the grill, so I put those first, I figured they’d take longer than the chicken.

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I have a misto, which I LOVE, it’s drastically reduced the amount of oil I have to use by a lot. If you don’t have one, that’s ok, but I highly recommend it:)
I seasoned the veggies with salt and pepper. Chipotle seasoning would be bomb on them too. Play around!
Place them on grill, and close the door!

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The heat remained at aboutmed/high.
Once I saw that the veggies had softened, I added the chicken. I marinated the chicken breast in lemon, salt pepper, garlic, and Cajun seasonings. Allowing a good amount of searing before turning the breast over. I like grill marks;) squeeze lemon over chicken when you flip to the other side as well.
I think the chicken took about 6 minutes on each side, but every grill is different. Just watch it.
Took everything off the grill once done, and set aside to cool for a few minutes as I got my plating ready.

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Willy’s favorite spot on the couch:) next to the patio door, where the sun comes in. I always find him right there.
I picked up some fresh tulips from trader joes this morning. I’m loving tulips right now.. They are the first sign that spring is in the air at my house:)
Which BTW… $4.99 for a 9 tulip bunch! So cheap. I love Trader’s!

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Alright, time to start making this BBQ sexy! I went in the kitchen and quickly made my

Dijon dressing:

1 tbsp whole grain Dijon mustard ( I used the trader joes brand)

1 tbsp apple cider vinegar

1 tsp orange infused olive oil. ( it’s ok if you don’t have infused olive oil, just add a quick squeeze of an orange the your mix)

Pinch of salt, pinch of pepper.

Makes two servings.

Set aside until you form your trifle.

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This is a gorgeous dish. Invite your friends over, make this super clean recipe, and they will die! Of pure joy of course. It’s full of colors that pop, a wonderful citrusy flavor, and loads of different textures. Your pallet is gonna go buzzzzurk!
Best part, sooooooo easy!

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Time to for your BBQ Trifle.

Place a handful of microgreens on a plate. This is your bed:)
Place big portabello facing up, right over the greens.
Take a 1/2 a grilled red pepper and cut into thin strips, place inside mushroom
Grab one of the 1/2’s of zuchinni and cut in cubes, mound on top of peppers.
Cut half a chicken breast into strips, and place on top of zuchinni. Now you have your lil mountain of wholesomeness. ๐Ÿ™‚

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One last thing, drizzle 1/2 of your Dijon dressing over the trifle, and enjoy! You could also top with fresh chopped cilantro.

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This was so bomb! I invited a friend over to enjoy with me cuz someone else needed to enjoy this as much as I did!;)

Try it out, and send me a pic! I would love to see some of your BBQ trifles! Be creative:)
Xoxoxxoxoxoxox, P