How To: Pizzas on the Grill

Hello hello!

Remember those lovely pizza pictures from yesterday? Yes, I’m talking about the ones that probably made you drool.

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We’ve all thrown a good piece of steak on the grill, but a pizza?

Don’t worry. I had my doubts, too.

Here’s what you’ll need:

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  • extra virgin olive oil
  • balsamic reduction, for finishing
  • salt and pepper
  • can crushed tomatoes or your fav pizza sauce
  • pizza dough (Publix usually always has some in a small fridge by the bakery)
  • toppings

The toppings is where things get fun.

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For this one I used fresh sliced and shredded mozzarella, sliced tomatoes, sautéed onions and garlic…


and then finished it with basil (from my garden!) and balsamic.


Pizza numero deus was topped with marinated artichokes and mushrooms that I snagged from the olive bar at Earthfare and some farmer’s market zucchini. I sautéed these guys together since there was enough oil in the ‘chokes and ‘shrooms to keep things from sticking to the pan.


Oh, can’t forget about the shredded mozz and parm. And plenty of it at that.


Now for the how to part.


First things first, fire up the grill! Try to keep the temperature around 350*. I recommend prepping all of your ingredients first that way you aren’t running around like a chicken with their head cut off trying to keep things in order. Okie? Okie.

Once all of your ingredients are prepped canadian pharmacy ed and ready to go, roll out the dough. Don’t worry too much about how round your dough is because unless you’re a pizza grilling prodigy, you probably won’t perfectly toss the dough on the grill. Again, no worries, this is rustic cooking folks.

Brush a little olive oil on the dough then get it on the grill. Cook the first side of the dough for around 3-4 minutes or until bubbles begin to form on the top (kind of like pancakes) and then flip it. I used a big grill spatula and tongs for easy flipping. Brush the other side with olive oil and lightly season with S&P.

K. Now time for the toppings. Spread sauce of choice on to pizza then go crazy with your toppings. Not too crazy though because soggy pizza is no bueno. Once everything is topped, shut the grill and turn the flames down to low. Let it grill until the cheese is nice and melty and the bottom of the crust has a good crunch (if you’re into that kinda thing, of course). Serve up and enjoy six pieces like me!


See the bubbles on that one? It’s ready to flip.


Some other toppings I’ve done include:

  • red sauce + sausage + mozz + parm
  • red sauce + kalamata olives + jalapeños + spinach + parm
  • garlic spread + roasted eggplant, squash, onions, zucchini + feta
  • tomatoes + ham + pineapple + mozz
  • roasted grape tomatoes + onion + ‘shrooms

Balsamic and basil are my favorite finishers.

The possibilities are endless.


Cheers to grilling season!

Time to Bust Out the Grill

Hey friends! How’s your Tuesday going? Mine started off with a one hour hot yoga flow with my mom and dang, it a tough one!

I’ll talk more on that tomorrow, so let’s rewind back to yesterday.


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Greek yogurt + Kashi GoLean + Bare Fit + strawberries + PB

Oh breakfast, how I look forward to our morning time together. Especially during the summer time when strawberries are in season! If you’re in the Scottsboro area keep your eyes peeled no prescription viagra sale for the boxes of strawberries from the farmer’s stand across from CVS. They’re the best strawberries in the whole entire world, trust me.


Before I got the ball rolling on my workout yesterday I had a little sweet potato energy ball thingy that I made up the night before and had planned on sharing if they were good. Well, no bueno on this batch but I’ll be trying again soon!

Back to the workout. I worked on bis and tris and threw some bursts of cardio into the mix and boy was it a good one!

Bis & Tris with Cardio

5 minute jog

Set One
15 preacher curls
15 triceps kickbacks 
1 minute run at incline 1
repeat 3-4 times

Set Two
15 bicep curls
15 overhead triceps extensions
1 minute run at incline 2 & bump speed up 0.5 mph
repeat 3-4 times

Set Three
15 hammer curls 
15 chair dips
1 minute run at incline 3 & bump speed up 0.5 mph

Cool Down
5 minute jog followed by 1 minute walk and stretching

I completed each set three times before moving on to the next one and started my 1 minute runs at 7.0 mph. All and all this was a great workout and perfect for someone in a time crunch who’s looking to get in strength training and cardio!


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Spring mix + California veggie burger + tomato + shaved carrot + Wickles + goat cheese + Nut Thins sea salt chips + balsamic reduction

Yesterday’s lunch really hit the spot. Lately, I’ve been all about vegetarian burgers. Not sure what the deal is on that one but I’m ok with it. However, beef burgers are on the menu for dinner tonight and I am puuumped!


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Alright so this slice of carrot cake should probably be in the category above considering I ate it shortly after lunch but whatever. It’s going to suffice as a “snack” anyways.


A little while later I felt my stomach rumble so I grabbed two small apples.


If you can’t already tell, I was feeling rather snacky yesterday. 🙂

Originally I had planned on whipping up some guacamole to go along with my sweet potato-black bean enchiladas for my mom’s birthday but the avocados weren’t quite ripe on Saturday. Whamp whamp whamp. I set them beside a couple of bananas on the counter so they could soak up some ethylene and ripen faster. Anyways, yesterday they were perfectly ripe so I took advantage of the opportunity and made guacamole.

The Best Guacamole



  • 3 ripe avocados
  • 3-5 cloves finely minced garlic
  • juice of 2 limes
  • 3-4 T of your favorite salsa
  • 1/4 c chopped cilantro
  • S & P to taste


Mash avocados and then mix in remaining ingredients. Enjoy with some multigrain Scoops or fresh veggies!


Finally time to bust out the grill!


With the grill on my mind during my cool down jog, I quickly texted Mom and asked her to pick up some salmon filets for dinner.


Check out the size of those filets! And Mom said she had to ask for the small ones.

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Stephen kept me company while I handled the grill. He probably won’t be too excited when he sees the picture above.

Love you! 😀


We kept things light and had grilled summer veggies alongside the salmon.


I brushed EVOO on the salmon and then seasoned it with a Greek seasoning we had on hand. The veggies were tossed in EVOO and S & P as well as a little bit of the Greek seasoning.

Not to brag on my grilling skills or anything (I rarely use the grill except for when I grill pizza) but last night’s dinner was deeeeeelicious!


Even my dad was tickled at how tasty everything was, haha. 😉


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Doesn’t she just put a smile on your face?

Other Things of the Day

Last night Stephen and I watched The Impossible and it was a really awesome movie. A little gruesome but very eye-opening to all the things we have to be thankful for, specifically family.


Fast-forwarding back to today, I am taking the final exam for my AFAA personal training certification. Yeah, just when I think I’m relieved of exams because school is out I have to guess again. Not going to lie, I’m a little nervous about the exam but SOOO excited to think that this time tomorrow I could be a certified personal trainer, eeek! Wish me luck! 😀

Have a great rest of the day and I’ll catch ya later guys!