Getting Ready For Summer Cookouts

By: Dawn Bradford Lange Co-Founder Breast Cancer Yoga.

FINALLY spring has sprung. Nothing smells more like “summer” than the BBQ. Here is a great BBQ dish, Grilled Chick’n Kabobs. Mock chick’n is high protein, low-fat, healthy and tasty BBQ dish to mix in with veggies. It is important to know a few things about plant based mock meats. First use organic; you definitely don’t want GMO . Secondly, some plant proteins are under a little scrutiny, so moderation. Next, chick’n tends to stick to grills, so prepare your barbecue with a non-stick cooking spray or by rubbing it with oil. Marinade the chick’n at least 30 minutes in a zip lock bag or in the refrigerator over night. You can add zucchini, squash or mushrooms to your skewer too. This is easy and presents a beautiful dish.

Ingredients: organic

• Green peppers chopped into chunks
• Red peppers chopped into chunks
• Sweet onion 1/4 cup cut in chunks
• Marinade sauce
• Pink salt and pepper to taste
• Gardein Teriyaki Chicken

Directions:

1. First, let vegan chicken defrost and cut into 1 inch squares.
2. Cut peppers and onions into 1 inch square and microwave in glass dish with 1/4 cup of water for approx. 1 minute to partially cook vegetables.
3. For the kebabs –  Use bamboo skewers, thread chick’n and peppers on each skewer, alternating.
4. Coat grill rack with oil.
5. Heat grill to medium high heat.
6. Cook skewers until the peppers and tips are caramelized and hot, while brushing occasionally with a BBQ or Teriyaki sauce, approximately 5-7 minutes.
7. Serve with dipping sauce.

For more Meatless BBQ & meal ideas visit PETA and Gardein.

About Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.