16 Nov Strawberry Apple Banana Smoothie, Jerk Spiced Eggplant Wrap with Remoulade, Chicken with Chimichurri
Strawberries, Apples, and Bananas. Oh how I love thee, let me count the ways…or something like that! What I’m trying to say is that I love these fruits. They are staple fruits here in America. Sweet. Simple. Delicious. I actually had to warm up to bananas though. I never really liked them for most of my life…..until I started making smoothies everyday. I have a ton of smoothie recipes (and you’ll see them all on this blog!), but at home I make the same 2 or 3 smoothies literally EVERY. SINGLE. DAY. All three include bananas.
When I first started juicing and making smoothies I tried to “eat the rainbow” as they say. You know…consume a variety of fruits and vegetables. Different colored fruits. Different flavors. Different health benefits. That is definitely a super healthy way to eat…but I found it to be a little costly when I first started. So what was my solution? Bananas! They are cheap and abundant. They are a good source of Vitamin B6, Vitamin C, and Potassium, just to name a few. Bananas help keep us regular, promotes healthy eyes, and normal heart function. After learning all of the health benefits of bananas (and being too broke to “eat the rainbow”!) I started cramming 3 – 4 bananas in all of my smoothies. It bulked the smoothies up so I didn’t have to spend extra money on a ton of other fruits and they also helped me stay full longer.
Eggplant with jerk seasoning….sounds like a strange combination to some. But I figured who doesn’t like Jerk Seasoning?!? I mean really! This stuff makes everything tasty, so it was only natural that I use this seasoning to make some type of Daytime Vegan veggie deliciousness. I chose eggplant for this Jerk Spiced Eggplant Wrap because I think eggplant is a very filling fruit….yes my friends, eggplant is a fruit! It keeps me full and absorbs spices really well. The remoulade sauce that goes with this wrap really brings it over the top. I’m not kidding! Onions, lemon juice, capers…..I told you I loved capers.…dijon, you really can’t go wrong with this sauce. It’s super creamy and you can put it on anything.
Chimichurri, Chimichurri, Chimichurri! This sauce is SO DARN GOOD. I’ve had several different chimichurri’s in my life. All similar, but with 1 or 2 different ingredients. An Ecuadorian chef I used to work with made the best chimichurri I’ve ever tasted. To this day I’m upset that I never got the exact recipe (as if he would have given it to me!). The chimichurri I make in this recipe is a quick, simple, version. A good chimichurri, in my opinion, should have a nice acidic tang, a hint of spice, and loads of delicious cilantro and parsley. For those who aren’t a fan of cilantro (yes, there are actually people who don’t like cilantro. Crazy, I know!) please give this sauce a try. The parsley really mellows it out so the cilantro is not too strong. This sauce is tasty on fish, beef, vegetables…pretty much whatever is on your plate. Spoon any leftover chimichurri over the top of your cooked chicken.
WATCH THIS COOKING VIDEO TO SEE EXACTLY HOW TO MAKE THESE MEALS!!
- 2 cups frozen strawberries
- 1 gala apple
- 1 banana
- 2 cups kale
- 3½ cups water
- Blend all of the ingredients together until smooth. Add water to adjust sweetness and consistency, if desired.
- 1 large eggplant, diced
- 1 tablespoon jerk seasoning, any kind
- 1 - 2 tablespoons olive oil
- 1 onion, diced small
- 2 tablespoons green onions
- 1½ cups vegan mayonnaise
- 1 tablespoon mustard
- juice of 2 lemons
- 1 tablespoon capers
- 5 dashes hot sauce
- salt and pepper to taste
- 2 cups romaine lettuce
- 1 tomato, chopped
- 2 - 3 flour tortillas
- Preheat the oven to 375 F. Toss the eggplant Preheat the oven to 375 F. Toss the eggplant with the jerk seasoning and olive oil.
- Spread onto a baking sheet and bake for 20 – 25 minutes, or until the eggplant is tender.
- To make the remoulade, mix the next 8 ingredients together in a bowl.
- To assemble, spread some remoulade on your wrap and add your desired amount of eggplant, tomato, and lettuce. Roll, enjoy.
- 2 Chicken thighs
- ½ cup parsley
- ½ cup cilantro
- ¼ cup + 1 tablespoon olive oil
- ¼ cup apple cider vinegar
- ½ teaspoon cumin
- 2 garlic cloves
- salt and pepper to taste
- Mix the parsley, cilantro, vinegar, ¼ cup olive oil, cumin, garlic, salt, and pepper in a blender until smooth. Pour half of this mixture on your chicken and marinate for 30 minutes, or overnight.
- Place a pan on medium heat. Sprinkle the chicken with a little salt and pepper. When the pan is hot add 1 tablespoon olive oil and the chicken. Cook for about 4- 5 minutes per side, depending on the thickness, until the chicken is fully cooked.
- Spoon the extra sauce on top when serving.
- SUGGESTED SIDES: Salad, Baked Potato