I enjoy cooking, but I prefer to utilize fast and simple recipes. In fact, I usually just throw stuff together (to minimize time and dirty measuring cups and bowls). My marinades are the same – thrown together and simple. Once a week, I shop at the Farmer’s Market and buy lots of vegetables perfect for the grill, like yellow squash, zucchini, onions, and peppers. I always have some chicken tenderloins (hormone free) and fish (wild caught) stored in my freezer. Before I go to work, I take 5-10 minutes to chops veggies (length wise for the grill) and pull out some protein. I throw all this in a large ziplock bag and then add the marinade. Zip it shut, shake it up, and store in the frig. Then it is ready for grilling when you come home from work. All you need to clean is a knife and cutting board!
Here are my tasty ingredients for most marinades:
- Crushed garlic (can buy in a jar)
- olive oil
- vinegar (any)
- left over vinaigrette salad dressings
- soy or tamari (gluten free) sauce
- spicy mustard
- red pepper flakes
- sesame seeds
- horseradish
- agave nectar
- sea salt
- pepper
- fresh or dried seasonings
Use a few of these ingredients or all of them. Experiment with the portions – you can’t go wrong.
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