There is nothing better in the summer time than a backyard BBQ and I for one have surely been taking full advantage of the grill area where we will. One of the nice parts of living in the development we do is that we have a grilling area with Viking grills, tables, chairs and a fire pit. The weather has been so warm and amazing so any chance I get I am cooking outside, and eating outside too. This past weekend we took our dinner outdoors, fired up the grills and made a bunch of food, had tons of snacks and enjoyed the evening as the sun went down.

As you can see I love my snacks so I had picked up some of my favorites; guacamole, pepper shooters, kosher dill pickles and some lime tortilla chips. Even though I am following a low carb diet I do go for the occasional chips and guac – a girl can’t resist! That’s my biggest cheat snack is chips and dips; I could eat an endless bowl of them so I have to be careful with these or it can go downhill real quick.

I always love grilling my meats and vegetables outside so I went to the grocery store and picked up some chicken breasts, kale chicken sausage links, zucchini, broccoli slaw and brussel sprouts. I am all about the green vegetables lately so as you can see here the color pattern is greens all around. Plus most green vegetables are good for ketogenic diets so I tend to gravitate toward green lately.

For my protein sources I marinated the extra thick chicken breasts in some organic chicken broth, extra virgin olive oil, sea salt, pepper and some chicken seasoning. The sausage links were a new purchase from Nature’s Promise (sold at Stop and Shop) and are made with chicken and kale. Those I just threw on the grill as is and they didn’t take too long to cook on both sides. I let the chicken marinate for about 30 minutes before putting on the grill to let it soak up the broth and oil to really make the chicken juicy and not dry out on the bbq.

Let’s talk about my vegetables because this is quite interesting. So on the right you can see I simply sliced up 2 large zucchinis and then I marinated them with some spray coconut oil, chicken broth and then sprinkled on some The Gourmet Collection fries and vegetable seasoning (love that stuff!). Now you’re probably asking “what the helk is the on the left?” it looks like pea soup or maybe some green mush – it’s actually brussel sprouts. So I decided I wanted to shave my brussel sprouts instead of using the whole ones, so I put them in my blender, but then they completely got pulverized! Well it turns out I wasn’t about to waste these little guys so I put them into this pan, added some olive oil, some garlic powder and topped with some broccoli slaw and then just put them on the grill. Let me tell you, this came out amazing. My guests didn’t even know they were eating brussel sprouts.

Everything on the grill was cooked on medium heat and took about 20 minutes to cook through since the chicken breasts were super thick. Once everything was done we poured a glass of organic red wine and enjoyed our meal with our neighbors and friends. As you can see I don’t cook any carbs outdoors and don’t eat much of them now a days currently, but my wine was my carb source for the evening – which is my kind of carb anyway 🙂

 What are some of your favorite foods to cook out on the grill?

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