Alright, so I’ve been trying to eat a bit better lately, you know? And I got this Blackstone griddle, which is awesome, but my first few cooks were, let’s be honest, a bit on the heavy side. Burgers, bacon, the usual stuff. Fun, but not exactly what you’d call “healthy” every night. So, I decided to make a real effort to figure out some healthy Blackstone dinners. It’s been a bit of a journey, but I think I’ve got a good system down now.
Figuring Out the “Healthy” Part
First thing I did was think about what “healthy” actually means for grilling on a flat top. For me, it came down to a few things:
- Lean proteins: Chicken breast, fish like salmon or cod, shrimp, even lean ground turkey.
- Tons of vegetables: Seriously, load ’em up. Peppers, onions, zucchini, asparagus, broccoli, mushrooms – whatever I had in the fridge.
- Controlling the fats: Using a light hand with the oil. I usually go for avocado oil or a light olive oil.
- Flavor without heavy sauces: More herbs, spices, lemon juice, that kind of thing.
It sounds simple, but actually putting it into practice on the Blackstone took a couple of tries to get right.
My First Attempts and What I Learned
My first real “healthy” attempt was chicken and a mix of veggies. I chopped up some chicken breast into bite-sized pieces, and sliced up bell peppers, onions, and zucchini. I seasoned the chicken with some paprika, garlic powder, salt, and pepper. Simple stuff.
Fired up the Blackstone, got it nice and hot. I put down a little bit of oil – probably too little the first time, things stuck a bit. Lesson learned: you still need some oil, just not swimming in it. I cooked the chicken first, got it mostly done, then pushed it to one side (the cooler side, I’m learning about heat zones!). Then I threw on the veggies.
The veggies cook pretty fast, which is great. The key, I found, is not to overcrowd the griddle. If you pile everything on at once, it steams more than it sears. So, I started doing veggies in batches if I had a lot. It made a big difference to the texture.
Another thing I quickly realized is that different veggies cook at different rates. So, denser stuff like broccoli or carrots, I’d either chop smaller or put them on a bit earlier than say, spinach or mushrooms.
Getting into a Groove
After a few tries, I really started to get the hang of it. My go-to now is often a big batch of mixed vegetables – whatever looks good at the store. I’ll chop them all up on a Sunday, so they’re ready to go for a couple of nights. Then, I pick a protein.
Shrimp is super quick and easy. Toss it with some garlic, lemon juice, and parsley right at the end. Salmon fillets are great too; I get a nice crust on the skin side, then flip it to finish. I just make sure the griddle isn’t screaming hot for fish, or it dries out too fast.
One thing I’ve been doing is making “bowls.” I’ll cook up some quinoa or brown rice separately. Then on the Blackstone, I’ll do my protein and a massive pile of veggies. Serve it all over the grains. Super filling, and it feels really wholesome.
Clean-up is also a factor, right? And honestly, it’s pretty easy. Scrape it down while it’s still warm, wipe it with a bit of oil, and you’re done. Way easier than a bunch of pots and pans sometimes.
So, What’s the Verdict?
Honestly, making healthy dinners on the Blackstone has been a game changer. It’s quick, it’s flavorful because of that sear you get, and I can make a ton of food with relatively little fuss. It forces me to use more fresh ingredients too. Plus, cooking outside is just more enjoyable, isn’t it?
It’s not like every single meal is the picture of health, I still love a good smash burger. But having these healthier options in my Blackstone repertoire means I’m using it more often and eating better overall. It’s all about that balance, I guess. Give it a shot if you’re looking to lighten things up without sacrificing flavor!
