Have you ever noticed how your weekly food bill creeps up when you don’t menu plan? In addition to changing the way we are eating so that we’re more conscious of hormonal carbs, this week I was inspired to do more meal planning when we realized our food bills were getting out of control. This recipe from the Boston Globe Sunday magazine seemed a good fit for an interesting side –
and at 6.9 grams fat and -58.8 hormonal carbs (yes!) it’s right on target for eating metabolically. We served with a lean boneless skinless chicken breast which shared the grill and was simply seasoned with salt and pepper.
Grilled Peppers Piedmontese
Adapted from Reid, Adam. Out of the oven, onto the grill. The Boston Globe Magazine. July 29, 2012. p 16.
1 dry pint grape tomatoes (halved)
4 garlic cloves, minced
8 anchovy fillets, chopped
2 TBSP extra virgin olive oil plus extra for drizzling if wanted
Salt and black pepper
3 TBSP chopped fresh parsley
1/4 cup chopped fresh basil
3 red bell peppers, halved lengthwise through the stem, membranes and seeds removed.
In a medium bowl, mix the tomatoes, garlic, anchovies, 2 TBSP oil, 1/2 tsp salt, black pepper to taste, the parsley and half of the basil.
Prepare a medium fire charcoal grill or preheat a gas grill on high for 15 minutes (if using gas, adjust burners to medium).
Grill the peppers open sides down until the edges char (6-8 minutes). Turn the peppers, divide the tomato mixture among them, cover the grill and grill until peppers are tender but not collapsed, 15 to 20 minutes.
Arrange the peppers on a platter and drizzle with oil (I didn’t) and sprinkle with the remaining basil just before serving hot, warm, or at room temperature.
Serves 6. PER SERVING: 328 calories. Total fat 6.9 grams, Total carbs 4.7 grams, Fiber 1.1 grams, Protein 62.4 grams.