Straight from Cooking on the Weekends | Serves: 4 | Time: ~10 min (~20, if you use wood skewers)
About 16 medium-large #strawberries, firm but ripe
1 small bunch fresh basil
2 tbsp honey (I used agave to keep vegan)
1 tsp balsamic vinegar
1/2 tsp vanilla extract
Grape seed oil
"[Strawberries] protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer." - WebMD
To clean the strawberries, use a damp paper to wipe each one off. Remove the stems and cut each one in half, lengthwise.
One by one, gently slide each strawberry half onto a metal or wooden skewer (if you're using wooden #skewers, soak them in water for about 10 minutes first). Between each strawberry half, slide on one or two basil leaves. Set aside.
In a small mixing bowl, whisk together the honey, vinegar, vanilla and a pinch of sea salt. Set aside.
Preheat a stove-top grill or your barbeque and drizzle or brush a bit of grape seed oil onto the flat surface of each strawberry. Once the grill is hot, place the strawberry skewers on it, flat side down. You should hear a sizzling sound -- if you don't the grill is not hot enough. Wait until it is! Grill until each side is marked from the grill, about 30 seconds per side. Place the skewers on a plate and while they're still hot, use a pastry brush to add the glaze to the kebabs. Remove them from the skewers to serve.
What I ate and drank today (5/8/2018)
Yogurt with blueberries
1 piece of swiss cheese
1/2 peanut butter sandwich
Jaleo with my girls tonight
96 oz of water