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.
Last weekend’s trip to the Cottonwoods for Alta’s closing day.
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
Fresh Spinach
Chia Seeds
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!
Packed and ready – the perfect lunch to go!
