Greetings! It’s Thursday, and we’re almost through the week. Although last weekend brought some snow-filled fun, we’ve officially crossed over to Spring now in the mountains. It’s been sunny & warm every day and the mountains have closed except for Snowbird, which will try to hold onto winter until May 17th.
I’ve been a busy lady! A few friends of mine have asked to be clients, in which I’ve been making their lunches each week! It’s been so fun. Here is today’s lunch option: Jamaican Jerk veggies and chickpeas, full of flavor, vitamins, protein and some serious heat. Yes, I used the amazing authentic jerk sauce from Jamaica that was posted in my other recipe for Jerk Veggies & Tofu over Rice. Although similar, this light & healthy lunch recipe is soooo quick & easy to make. Perfect for lunch. Served over a bed of fresh organic spinach sprinkled with chia seeds. Would be great with fresh pineapple slices as well. Once again, I can’t seem to remember the pineapple when I’m at the grocery store…. some day I’ll get it together!!
1 TBS EVOO (extra virgin olive oil)
1 Green Pepper, sliced
1 cup Portabella Mushrooms, sliced/chopped
1/3 Yellow Onion, sliced
1/2 Zucchini, sliced
1/2 Yellow Squash, sliced
1 Carrot, peeled & sliced
1 large Garlic clove, minced
1-2 TBS Jamaican Jerk Sauce
1 can organic Chickpeas
This could not be easier… Heat the olive oil in a skillet, then add in all your veggies, cook for a minute or two then add in the jerk sauce. Give one of the veggies a taste to see if you should add more jerk sauce or not. Watch out, it can be spicy!! Next drain & rinse the chickpeas then add to the pan and stir well until everything is covered with the jerk sauce.
Serve over a bed of fresh spinach (or any greens you’d like). I sprinkled my greens with chia seeds for some extra nutrients as well. Enjoy!