At Home Hibachi

Lately I’ve been toying with the idea of a detox/cleanse. However, after reading the guidelines, I’ve decided its best that I wait until after the holidays. While I’m not ready to fully commit now, I have decided to incorporate more healthy eating patterns into my everyday routine and eliminate some of the not-so-healthy ones.

Thus, yesterday I decided to grill red peppers and mushrooms. To do so, first place a cast iron grill on top of the stove (such as this one seen here: http://www.emerilstore.com/prodinfo.asp?number=40EW708). Then, place clean sliced vegetables on top. Drizzle olive oil and let sit for several minutes. Once the peppers start to turn black, turn over. The mushrooms will cook much faster so be sure to keep an eye on them. Don’t be alarmed when you see peppers turn black. The black burnt pieced can easily be peeled off before consumption. Once grilled to your liking, simply place in a plate and add more olive oil and fresh ground pepper. Nutritious and delicious!

Alyssa