Food Freedom + A Perfect BBQ Side Dish!

*This post has been sponsored by Enjoy Life Foods for their Food Freedom campaign; all opinions are my own.*

Veggie Platter

When people hear about my food restrictions– waiters, new friends, program staff– I’m often met with a “wow, I could never do that.” Heck, it’s the basis of this very blog. And I get it– imagining a diet that is strictly gluten free, low carb, and free from peanuts, shellfish, soybean oil, eggs, and lactose sounds overwhelming. And sometimes– it is.

However, after decades of learning from my fearless mom and with the introduction of brands like Enjoy Life Foods that take away the need to read yet another label, I can proudly celebrate American freedom this week alongside some semblance of personal food freedom.

Whether it’s a Seed and Fruit Mix snack pack for a low blood sugar, a snack pack of chocolate morsels, or the only gluten free, egg free brownies that not only hold up–but taste delicious– Enjoy Life has given me many things to celebrate.

I want to share a bit of wisdom my mom always shares with me: though it’s easy to feel the presence of darkness, there is always light and you must simply put yourself in it.

Though hefty food restrictions can cast a dark shadow, there are beautiful brands like Enjoy Life Foods that bring a beam of light.

If you can believe it, there are now seven Plentils® flavors to enjoy! I grabbed a bag of Thai Chili Lime to create this fun, new recipe for your BBQs this summer: Plentil®-Seasoned Roasted Veggies!

All you need is a bag of your favorite flavor chip, a coarse grinder {can dump out any spices inside–they usually unscrew!}, olive oil, salt, and veggies of your choosing.

Plentil Grinder


Plentil®-Seasoned Roasted Veggies

Prep Time: 1 hour

Cook Time: 35 minutes

Category: Side Dish

Servings: As desired

Veggie Close Up

Use your favorite chips to perfectly season roasted veggies!


  • - Veggies {choose any veggies you love-- I used onion, peppers, yellow squash, zucchini, corn, and carrots! Quantity depends on intended number of servings}
  • - 1/2 c. olive oil
  • - 2 tbsp. coarse Kosher salt
  • - 1/4-1/2 tsp. Cayenne
  • - 1 bag Plentils®, flavor of choice
  • - 1 coarse grinder {can remove spices inside} or large plastic bag


  • Slice veggies and soak corn in water bath for 10-15m, if including.
  • Put in large bowl with 1/4 c. olive oil and Kosher salt; toss to coat evenly.
  • Heat grill to medium-high.
  • Put Plentils® in grinder {or in plastic bag and crush with back of measuring cup} and add cayenne.
  • Cook veggies on grill until grill marks appear {if cooking carrots, create foil pack}-- 5m for peppers/zucchinis/squash, 15m for corn/onion, 20m for carrots from raw. Brush with remaining olive oil while cooking and grind Plentils® over veggies while on grill.
  • Remove from heat and add more Plentils® seasoning on top.
  • Plate and serve hot or room temp!


Take it easy, but take it.



The girl behind A Different Survival Guide. Known on social as breezygfreezy.

  • Margaret Clegg

    Love the idea of using the Plentis as a coating for veggies! We use the Namaste BBQ seasoning packet and crushed Chex at camp to season our baked chicken for the kiddos.

    • Brianna

      So tasty! I made some chicken crusted in corn crumbs and sesame seeds with mustard a few weeks ago!

  • Alisa Fleming

    Holy yum! And I had no idea they had new Thai chips! I need to look for those.

    • Brianna

      They're so fun! I like to add an extra kick of cayenne when using them for cooking, but they're great to munch with hummus/dip!

  • Megan

    My son just started reacting to lentils last summer. I am so sad to lose our lentils!

    • Brianna

      Darn!! But, guess what? This recipe works with any chips you love at home :)

  • Kortney

    What a unique way to use Plentils. I bet they add a wonderful crunch to the grilled veggies. Just curious can you eat other derivatives of soy? Thank you for being open about your restrictions and keeping it positive :D Multiple food allergies can feel overwhelming but they don't have to make you blue.

    • Brianna

      Thank you for your kind note! I can eat all other types of soy-- it's quite odd. The oil makes me sick with GI symptoms and dizziness!

  • Nicole Dawson

    That's a fun idea using Plentils on your veggies. I'll have to give it a try next grill-out.

    • Brianna

      Let me know how it goes! Tag @breezygfreezy in any photos of it :)

  • Erica D.

    Lady, that's brilliant! I never thought about putting them on veggies. So far, I've only used them on chicken!

    • Brianna

      Thank you, dear! I'm eager to try other flavors soon too! If you're like me, don't forget the extra kick of cayenne!

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