Spice and Oil for Great Summer Meals

OK, so everyone loves great tasting summer meals. Even better if you can pick from your garden and cook over flames on the grill.

One of the greatest ways to up the taste of with going off the “Eat by Color” meal plan is to use spices, oils, and vinegars. We love The Olive Oil Experience for this. They carry a TON of great options to make great summer “Eat by Color” meals even better.

Here is one of our favorites.

Grilled Turkey Burgers, Grilled Asparagus, Cucumber/Onion, and Tomato/Mozzarella/Basil






IMG_2471So we have a meat, an appetizer, and two sides.










IMG_2513 IMG_2514








Turkey Burgers

2 lbs Ground Turkey (get the 99% lean, not that I have anything against fat, I don’t but the other ground turkey is the ground leftover everything else they can’t sell, this should be all breast)

1 Egg

Spices from The Olive Oil Experience see pics for what I used but there is nothing sacred about what you use.  Pick what satisfies your taste.  The great thing about almost all spices is that you can use all you want with not ill effect on weightloss…..

Panko (yes Panko I usually use Oatmeal but had some Panko and went with it)

Combine in large bowl, mix, make patties, and grill.



2 Tomatos

1 Package of fresh Mozzarella

1 Vidalia Onion

Basil (I was actually out of Basil and did not know until it was to late so I used Oregano)

Olive Oil (Or0 Bailen from The Olive Oil Experience)

Balsamic Vinegar

Wash and slice the tomatoes, slice the mozz, peel and slice the onion, stack on the plate, top with oil, vinegar, and basil (if you are not out like I was doh!)


2 Large Cucucmers

1 Vidalia Onion

2 Tomatoes

Honey Ginger Balsamic (from the Olive Oil Experience)

Persian Lime Oil (from the Olive Oil Experience)

Wash Cucumbers and Tomatoes, peel cucumber, cube/quarter/eighth the tomato, peel/cube/quarter/eighth the onion, combine in bowl.  Top with Persian Lime Oil and Honey Ginger Balsamic….then refrigerate.  For some reason this tastes best chilled.

Grilled Asparagus

1 lbs of Asparagus (I got some great stuff from Wiltse’s a local farm/market)

Honey Ginger Balsamic (from the Olive Oil Experience)

Persian Lime Oil (from the Olive Oil Experience)

Wash and trim the asparagus.  Put asparagus on aluminum foil, top with oil and vinegar,  fold and crimp edges of foil, grill for 30 minutes.

This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz. Its intent is to be shared. If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety. So please feel free to share, you just might change a life!

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