Instant training improvement tips: Grilling Better Veggies

June 19, 2014

For as long as I have been involved in the sport conditioning, fitness and health industry the public has been fascinated with ‘diet secrets’. Each of these ‘secrets’ are well marketed and possess magnificently branded names with equally magnificent peculiar approaches that are merely designed to garner attention. Scientifically founded dietary facts may lack the ‘sizzle’ to sell but without a doubt it possesses the capability to assist the public towards their dietary goals.


Additionally, and ‘no’ not from first-hand experience, since the dawn of history mankind has cooked over an open fire. Quite naturally concerns of a diet and cooking over an open fire merge quite nicely together with a healthy approach to barbequing.


This Summer get AminoLIFT™ the Ultimate Beach Season “Lift-Me-UP” for clean energy and focus.


Barbequing should not be restricted to meat and in-fact takes on healthier form once vegetables are first placed on the grill. In particular cruciferous vegetables not only include important nutrients to enhance general health but will increase the absorption of protein. Hence to increase protein level in your diet it is of critical importance to include cruciferous vegetables in your diet.


Making use of a barbeque for cruciferous vegetables isn’t terribly common but it is a very suitable medium and will add to the healthy fun of outdoor cooking as in the case with the following recipe for Cauliflower and Brussels Sprouts.


Soak Cauliflower and Brussels Sprouts first with a mixture of three parts to one of water and vinegar for twenty minutes before rinsing under the tap.


Boil in water (salted) for three to four minutes, ensuring vegetables remain crisp.


• Two tablespoons olive oil
• One teaspoon garlic powder
• One teaspoon sea salt
• One teaspoon black pepper


Stir vegetables into marinade and ensure well coated.


Lay vegetables along grill, turning regularly, for a period of ten minutes. Certainly add marinade as needed.

061914, veggie grill, pm
Serve in dish, adding freshly squeezed lemon.



Prepared by John Davies


John Davies is available on his personal page on Facebook , Renegade Training™’s as well as or Twitter.


The information provided in ‘Instant Training Improvement Tips’, as well as this web-site blog is intended for informational and educational purposes only and should it be interpreted as medical advice for any condition. Always consult a qualified medical professional before beginning any nutritional program or exercise program. By reading this disclaimer, you hereby agree and understand that the information provided in this column is not medical advice and relying upon it shall be done at your sole risk



How to Count Macros 101

December 07, 2017

  Tracking macros or macronutrients may be among the hottest diet trends now, but this is nothing new. It’s how nutrition studies have been run for decades. In nutrition research, if you want to test the effect of a certain diet – you set diet parameters for protein/carb/fat, what I call a “macronutrient framework”, hit […]

Continue Reading

Modern PROTEIN Mini Pumpkin Pies

October 13, 2017

  Have you ever weighed a slice of pumpkin pie, just to log it into your macro tracking app? Fall deliciousness shouldn’t be measured in a few oz’s. Goals are goals, but we set out to find a solution that gives you more pie with fewer calories, and with no math or weighing.       […]

Continue Reading

Modern Protein Pumpkin Pancakes

October 03, 2017

  These easy-to-make pumpkin pancakes offer flexible macros to meet your goals with a flavor that you’ll crave year-round.       Ingredients Dry: – 1 Scoop Caramel Cookie Stix Modern Protein – 1 Teaspoon Baking Powder – Dash Cinnamon – Dash Splenda – 1.5 Servings Generic “Extra Fluffy” Pancake Mix – 1 Serving Sugar-Free Fat-Free Pudding […]

Continue Reading