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kabobs and rice
September 7, 2020

Grill It Up

by Anne Mauney, MPH, RD

9 comments
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Hello and happy Labor Day for those of you in the U.S.!

We had an absolutely gorgeous weekend weather-wise which was a really nice treat after a long stretch of super hot and humid and stormy weather. Matt, Riese, and I took full advantage by being outside as much as possible, including for meals – hello, perfect grilling weather!

chicken and vegetable and shrimp kabob skewers

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These chicken, shrimp, and veggie kabobs we had on Saturday night were really yummy!

The chicken and veggies were marinated in a mixture of leftover salad dressing we had lying around (a variation on my Homemade Balsamic Vinaigrette), and the shrimp was marinated in lemon juice, olive oil, garlic, and some Italian herb seasoning. 

colorful kabobs on the grill

Plus some rice! Colorful dinner.

kabobs and rice

If you like kabobs and want a recipe to follow, try my Chimichurri Grilled Shrimp, or my Grilled Shrimp and Pineapple Skewers with Coconut Rice! We are also big fans of Make Your Own Kabob nights.

Our other especially summery dinner this weekend was a grill night in our friend’s backyard last night. They grilled sausages and made some veggies in a yummy vinaigrette, and we brought an Italian pasta salad. 

Italian pasta salad and veggies

I’ll be sharing the Italian Pasta Salad recipe on the blog on Wednesday, so stay tuned – it came out really well and is even toddler approved!

The dressing for the pasta salad is my Creamy Italian Salad Dressing recipe that I shared last week and I’m obsessed. Try it if you haven’t yet!

Sidenote – I got this fun multicolored pepper that went into the pasta salad at the farmers’ market and commented on how it was multicolor, and the farmer told me that green peppers are actually just less ripe red peppers – they change color as they ripen.

Mind blown. Anyone else not know this?! 

multicolored bell pepper

One last dinner picture from the weekend: an al fresco restaurant meal at Evening Star Cafe in Del Ray on Friday night. Matt, Riese, and I decided a meal out was in order!

I almost always get their burger and fries but decided to mix it up and get the poached salmon and a big salad, which was what I was craving and was also delicious! And thankfully Matt shared some of his burger and fries with both of us. 😉

salmon, burger, and fries and salad to share

For breakfasts, first thing early morning we have been having either high protein oatmeal or my banana egg pancake, which is Riese’s favorite thing.

It’s almost time to start stirring pumpkin into our oatmeal, and to make the pumpkin variation of my banana egg pancake! 

oatmeal with egg yolk

And mid-morning we have been enjoying egg, ham, and cheese open faced English muffin sandwiches on repeat – I’ve found both Riese and I do best when we have really filling morning snacks that are more like meals than snacks!

ham egg and cheese on an english muffin

I will leave you with a picture from the gorgeous run I had on Saturday morning – the weather was perfection! Bye humidity, we don’t miss you. 

running along the water in old town alexandria

It felt good to get out there! I always lose my love for running over the summer when it’s super hot, and then come fall when it gets nice out I always get pumped about running again. 🙂 

running watch stats

Enjoy your days and I will see you back here on Wednesday with the Italian Pasta Salad recipe! 

- anne
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9 comments
  • Roadrunner September 7, 2020 · 4:52PM:
    Matt is clearly a grill master! He really turns out some awesome meals. Bravo! And we look forward to the Italian pasta salad ingredients and directions!
    Reply
  • Ni a September 7, 2020 · 7:05PM:
    Your kebabs look fantastic. A fun easy meal. I learned green peppers at unripened red/orange pepper because we grew them this year. We hand a bumper crop.
    Reply
    • Anne
      September 8, 2020 · 2:31PM:
      We really want to grow some peppers ourselves next year, Riese loves them and I think it'd be fun to grow them!
      Reply
  • Emily September 8, 2020 · 11:35AM:
    I've been craving a good pasta salad this summer, looking forward to the recipe!
    Reply
    • Anne
      September 8, 2020 · 2:31PM:
      Awesome, stay tuned!
      Reply
  • Lisa of Lisa's Yarns
    September 10, 2020 · 2:33PM:
    I found out about red peppers being more ripe green peppers when I started growing them years ago. Makes sense that they cost most than green since they take longer to ripen! Sometimes I get impatient and pick them before they are fully red so they look like the one you bought at the market. Yay for cooler, less humid temps! The humidity really dropped off here this past weekend, too. I was sooo ready for cooler temps so greeted the drop in temps w/ open arms!
    Reply
    • Anne
      September 10, 2020 · 6:41PM:
      So fun. I'm excited to try to grow peppers next in our garden... when is the best time to plant them?
      Reply
      • Lisa of lisa’s Yarns
        September 10, 2020 · 7:32PM:
        I plant ours in mid-May once it seems likely that we won’t have anymore freezing temps over night. Our season here is mid-May to sept but I imagine it’s a longer season in the DC area. If possible, I would grow them in the ground. I tried to grow them in a pot one summer when I lived in a condo and the peppers were super tiny!!
        Reply
        • Anne
          September 10, 2020 · 7:53PM:
          Okay that's good to know - probably April here. Thanks!
          Reply
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about Anne

anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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anne mauney

I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

When I’m not writing or cooking for fannetastic food, you can find me running, coaching nutrition clients, or on an adventure with my family. Feel free to reach out - I'd love to hear from you!

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