Big Green Egg Healthy Recipes
Veggie Noodle Stir-Fry
Use a vegetable peeler to slice the carrots, zucchini, and squash into wide, thin ribbons, then cut the ribbons lengthwise into thin julienned slices with a knife. You will have a medley of brightly colored vegetables all intertwined like long, thin, beautiful noodles.
This is a dish that cooks in a matter of minutes and would go well as a side dish with roasted chicken or pork.
½ cup freshly squeezed lemon juice (3 lemons)
½ cup freshly squeezed orange juice (1 orange)
½ cup rice wine vinegar
½ cup soy sauce
4 teaspoons red curry paste
½ cup peanut oil
1 cup sliced shallots
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
2 cups julienned red bell pepper
2 cups snow peas
4 cups julienned napa cabbage
2 cups julienned carrots
2 cups julienned zucchini
2 cups julienned yellow crookneck squash
4 cups bean sprouts
18 to 20 scallions, green parts only, cut in half lengthwise
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh cilantro leaves
½ cup firmly packed fresh mint leaves
1 cup thinly sliced red radishes
1 cup chopped peanuts
Set the EGG for direct cooking at 425ºF/218ºC.
To make the sauce, use a whisk to stir the lemon juice, orange juice, vinegar, soy sauce, and red curry paste together in a small bowl.
Place a Paella Pan on the grid and preheat for 2 minutes.
Pour the peanut oil into the preheated Paella Pan. Add the shallots, ginger, garlic, bell pepper, and snow peas. Close the lid of the EGG and sauté for 30 seconds. Add the cabbage, carrots, zucchini, squash, bean sprouts, and scallions and cook for 1 minute.
Add the sauce and cook for 30 seconds. Remove the Paella Pan from the heat, then add the basil, cilantro, and mint and stir.
Place the mixture in individual bowls and garnish with the radishes and peanuts. Serve immediately.
Serves 4 as a main course, or 8 as a side dish
Sesame Tuna Flatbread
8 ounces Sushi grade tuna fillet
1 (8.5 ounce) package Naan bread
2 Tablespoons Better Than Bouillon® Fish Base
1⁄4 cup sesame seeds
2 Tablespoons cracked black pepper
1 Tablespoon sweet chili sauce
3 (1⁄2”) pineapple slices
Sweet Chili Base
1⁄4 cup sweet chili sauce
1⁄4 cup freshly chopped cilantro
1⁄2 cup cilantro leaves
1 teaspoon minced garlic
2 teaspoons Better Than Bouillon® Fish Base
1 Tablespoon olive oil
Set EGG for direct cooking (no convEGGtor) at 425°F/218°C. Place a nonstick grill pan onto the grid.
Mix the fish base, black pepper and sweet chili sauce in a small bowl. Coat the tuna and press with the sesame seeds.
Mix the sweet chili sauce and cilantro together for the base. Set aside.
Mix the cilantro leaves, garlic, fish base and olive oil in a small bowl. Set aside.
Place the tuna and pineapple slices onto the grill pan and grill for 2 minutes per side . Add the Naan bread directly to the EGG. Grill for 1 minute per side. Slice the tuna into 1” – 2” slices and cut the pineapple into 1⁄2” cubes.
Spread each Naan bread with half of the sweet chili base and sprinkle with 1 cup arugula. Add half of the tuna and pineapple to the top of the arugula and drizzle with the dressing. Serve immediately.
Try with 1 teaspoon of Better Than Bouillon® Roasted Garlic Base in place of the minced garlic.
Grilled Root Vegetable Salad with Bacon and Chives
This delicious vegetable dish is made heartier by the addition of bacon and the smoky flavor of the grill. It makes a great side dish for a potluck or buffet.
Recipe adapted from Flavor First: Cut Calories and Boost Flavor with 75 Delicious, All-Natural Recipes by Cheryl Forberg RD (Rodale Inc). For more information about Cheryl, visit her page on our website or visit her website at cherylforberg.com.
2 pounds mixed root vegetables (such as sweet potatoes, squash, rutabaga, or turnips), peeled and cut into ½ inch-thick slices
1 medium yellow onion, cut crosswise into ½ inch-thick slices
1 red bell pepper, roasted, peeled, and diced
6 (½ ounce) slices nitrite-free turkey bacon, cooked and crumbled
¼ cup chopped fresh chives or scallions
Set the EGG for direct cooking at 350°F/177C°.
Lightly coat the cooking grid (off the grill) with cooking oil spray and place over the hot fire. Arrange the vegetables on the oiled rack.
Lightly coat the top of vegetables with cooking oil spray. Grill the vegetables until tender, turning once, for about 10 minutes total. Remove from the EGG and let cool for 5 minutes, or until cool enough to handle.
While the vegetables are grilling, combine the cooked bacon and chives or scallions in a medium bowl.
When vegetables are cool enough to handle, cut them into ½ inch chunks. Add to the bowl and toss gently to combine. Serve immediately.
Makes 8 servings
Per serving: 80 calories, 2 g total fat (0 g saturated), 10 mg cholesterol, 180 mg sodium, 14 g total carbohydrates (6 g sugars), 4 g fiber, 4 g protein