Month: July 2018

Peachy Keen Protein Smoothie

Peachy Keen Protein Smoothie

Peachy Keen Protein Smoothie Peachy Keen Protein Smoothie is a great summer smoothie option because peaches are so delicious this time of year!  Feel free to substitute nectarines or any other stone fruit for the peaches in this recipe if you prefer.  Not only are […]

Quinoa Summer Oatmeal

Quinoa Summer Oatmeal

Quinoa Summer Oatmeal Quinoa Summer Oatmeal is a recipe I love for so many reasons!  First of all it is super easy to make.  Just mix all the ingredients in a bowl, pour into a baking dish, bake and breakfast is served!  Another reason why […]

Roasted Eggplant Salad

Roasted Eggplant Salad

Roasted Eggplant Salad

Roasted Eggplant Salad utilizes a fantastic summer produce item eggplant, which is a must try.  Eggplant is actually the edible fruit that is produced from a species of nightshade.  We northern Americans know it as eggplant, but to the British English it is aubergine, or brinjal to the South Asian and South African countries.  Eggplant is a great source of fiber, however it contains a lot of water, which is why most recipes will tell you to salt the eggplant before cooking it.  Now I love a good eggplant Parmesan recipe, but who wants bloating from all the salt?  That’s why roasting eggplant is a great and delicious way to go.

Roasted Eggplant Salad Recipe

Ingredients

  • 4 cups of chopped eggplant (1 whole eggplant), unpeeled
  • 2 tsp of olive oil
  • 1 cup of finely diced red onion
  • 2 garlic cloves thinly sliced
  • 4 Tbsp to 1/2 cup of balsamic vinegar
  • 4 Tbsp of crumbled feta cheese
  • 16oz roasted boneless, skinless chicken breast, cut into cubes
  • 4 cups of arugula
  • 4 cups of mixed salad greens

Instructions

  1.  Preheat oven to 400 F
  2. Toss the eggplant, olive oil, red onion, and garlic in 9×13 casserole dish and place in the oven.  Bake for 10 minutes, stir, and then bake for another 10 minutes.  (Psst this is a great time to prepare your breakfast smoothies.  I like the Apple Pie Shake.)
  3. Add balsamic vinegar and feta.  Stir and then bake for another 4 to 5 minutes.
  4. While this is baking add a cup of arugula and a cup of mixed greens to four different sealable to go containers.
  5. Add chicken and toss with the eggplant;  divide eggplant mixture evenly amongst the four sealable to go containers on top of the arugula and mixed greens.  Seal your to go containers, refrigerate and lunch meal prep is done!

Notes

Nutrition

This recipe serves 4.  Each serving contains 221 calories, 27g of protein, 12g of carbs, 9g of fat, and 5g of fiber.

Grocery List

Below is a chart of price comparison grocery stores.  When reviewing this chart, keep in mind that the prices may have changed slightly from when I visited these stores.  Whole Foods only offers organic options, and also offers coupons and cash back programs to its Amazon Prime members.  The Target prices do not include the 5% red debit card discount, cartwheel offers (since these change weekly), or the $0.05 off per bag for any bags used from home.  Also be sure to check Publix’s current bogo list.  If you really desire convenience both Publix and Target offer delivery, and Target also offers buy online/store pick up too.

Roasted Eggplant Salad Price Comparison Grocery List

Do you have leftover arugula?  Use your extra arugula in the Turkey Apple Blue Cheese Wrap.

What are your favorite summer salads?  I’d love to try them!

Spicy Green Smoothie

Spicy Green Smoothie

Spicy Green Smoothie This is a great recipe to kick off summer meal prepping because it uses in season summer ingredients like kiwi and Persian cucumbers.  It’s also cold and light, but filling.  Who wants to eat a hot and heavy breakfast on these 85 […]