10 Nov Mixed Berry Smoothie, Portobello Sandwich with Basil-Dijon Mayo, Chicken with Lemon & Capers
I love this smoothie! Not only does it taste great, but this drink is full of berries, which are full of antioxidants. It’s getting cold on my side of the world, so starting my day with a fruity, antioxidant-rich, smoothie seems like the right move to me!
This Portobello Mushroom Sandwich has seriously become one of my favorites. Savory, meaty, portobello mushrooms with sweet and tangy roasted red peppers?!? Ummm, YES PLEASE!! It takes practically no time to make and I love the combination of dijon and fresh basil in the sauce. If you can’t find fresh basil you could really use any herb you like
To all my caper-lovers…..this one’s for you! Capers are most certainly an acquired taste. The first time I had capers was in culinary school and I spit them out of my mouth as fast as I could! They have a briny, very tangy, flavor. They are salty, so a little goes a loooong way. I think my third time trying them was when I fell in love. I made some remoulade at a restaurant I worked at and the recipe included capers. This sauce made me LOVE capers. Now I put a few in any dish I’m able to. If you’re new to capers, try putting a little less in the recipe than it calls for. Start slow! The chicken stock and olive oil in the sauce really helps mellow the tang from the capers and lemon juice. You should definitely give this recipe a try.
WATCH THIS COOKING VIDEO TO SEE EXACTLY HOW TO MAKE THESE MEALS!
- 6 cups frozen strawberries
- 5 cups almond or rice milk
- 6 pitted dates
- Blend all of the ingredients together until smooth. Add water to adjust sweetness and consistency, if desired.
- 3 portobello mushrooms, remove the stem, clean
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- ½ cup vegan mayonnaise
- 1 tablespoon dijon mustard
- juice of 1 lemon
- 2 tablespoons fresh basil, chopped finely
- salt and pepper to taste
- ciabatta or french bread, sliced (or any bread you like)
- slices of roasted red peppers
- a few romaine lettuce leaves
- Preheat the oven to 375 F. Place the mushrooms, vinegar, and olive oil in a bowl and marinate for 5 minutes. Place the mushrooms on a baking sheet. Sprinkle with a little salt and pepper. Bake for 20 minutes.
- In a separate bowl mix the mayonnaise, mustard, lemon juice, basil, salt, and pepper. Set aside.
- To serve, spread your desired amount of basil mayonnaise on each slice of bread. Add 1 or 2 roasted mushrooms, roasted red peppers, lettuce, and enjoy.
- 3 boneless chicken breasts or thighs
- 1 tablespoon + 1 tablespoon olive oil
- 5 garlic cloves, minced
- 1½ shallots, finely chopped
- 1 teaspoon capers + 1 teaspoon of the caper juice
- juice of 2 lemons
- ¼ cup low sodium chicken stock (I forgot to show this ingredient in the cooking video)
- ⅓ cup parsley, finely chopped
- salt and pepper to taste
- Use a meat mallet, or rolling pin, to pound the chicken between two sheets of plastic wrap to approximately ½ inch thickness. Season the chicken with salt and pepper.
- Heat a pan on medium heat. Add 1 tablespoon oil and cook the chicken until fully cooked, about 4 minutes per side. Set aside.
- In the same pan (don't clean the pan) add 1 tablespoon oil, garlic, shallot, and capers. Cook for about 3 minutes, until the shallots have softened. Scrape up any bits left in the pan from the chicken; this will add flavor to the sauce. Turn the heat to low and add the caper juice, lemon juice, chicken stock, parsley, salt, and pepper. Stir.
- To serve, drizzle the lemon caper sauce over the chicken.
- SUGGESTED SIDES: Pasta tossed in a little olive oil, Salad