LICENSE TO GRILL
For fast, easy meal prep that brings you all the taste you want without a ton of extra calories or carbohydrates, look no further than your backyard braai.
“Grilling adds a layer of flavour to foods that other methods like sautéing or searing do not”, says James Phelan, owner of J. William Culinary (jwilliamculinary.com) and author of Paleo Grilling: A Modern Caveman’s Guide to Cooking With Fire. Cooked over high heat, simple protein mains like steak, pork, and salmon get a flavourful char you won’t find in the oven or stove, adds Phelan, who crafted the recipes on these pages.
Just be careful not to under- or overcook the meats, he warns. (Using a meat thermometer will help your efforts in this department.) Pair the mains with innovative sides that offer a textural component, as well as added nutrition and flavour. The sides you see on these pages are great examples.
