Chicken & Quinoa Stuffed Bell Peppers

Last night I felt like I creating something more glamorous than my usual, but delicious, chicken and veggie stir-fry. So I got a little creative and decided to take my Mexican stir fry recipe and through it into halved bell peppers! We all LOVED IT!!! Thought I’d share this fun healthy recipe with you so you can try it at home this week! Let me know what you think!

Chicken and Quinoa Stuffed Bell Peppers Healthy Recipe

Chicken & Quinoa Stuffed Bell Peppers

Let’s get cooking!

1. Cut Bell Peppers in half (one per person), and roast them for 15-20 minutes in the oven with a drizzle of olive oil and pepper or seasonings of choice.

2. Create the stir Fry- I mix and grill up the veggies in a wok first (onions, mushrooms, corn, black beans, leeks, zucchini, spinach, and garlic) with a spoonful of Trader Joe’s Enchilada Sauce!

3. Then add quinoa or brown Rice or and chicken chunks or ground turkey to the wok and mix it all together.

4. Spoon stir fry into 1/2 roster bell pepper, sprinkle with a little cheese, toss back into the oven for 15-20 mins at 350 degrees and BOOM, you are ready to ENJOY!

5. You can add a slice of avocado or salsa on top when plated, just as a little extra bonus!

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Sweet Corn Zucchini Pie

HAPPY PI DAYYYY!! 3.14!!!! In honor of the holiday (and it falls on Tasty Tuesday which has to be so rare and lucky!) I wanted to share with you two of my favorite PIE recipes today! One savory and, later today, one sweet!!! This sweet corn and zucchini pie has me wrapped around its cheesy, melty, vegetarian-ness.

Happy Pi(e) Day!!! Sweet Corn Zucchini Pie Recipe

Sweet Corn Zucchini Pie

Serves: 6-8

Ingredients:
3 tablespoons olive oil
half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
8 ounces shredded cheese (I used both almond cheese and lite Mozzarella)
4 eggs, beaten

Instructions:
Preheat the oven to 375 degrees.
Heat the olive oil in a large, deep skillet over medium high heat.
Add the onions, zucchini, and mushrooms.
While the veggies sauté, cut the corn kernels off the cob. Add them to the pan and continue to sauté until the veggies are soft, 5-10 minutes.
Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten egg.
Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray.
Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice.
Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes.
Remove foil and bake for an additional 5 minutes to brown the top.
Let stand for 10-15 minutes before cutting into slices.

Notes:
It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so no big deal. I think the moisture could be prevented by just being a little more patient before cutting.

I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.

 

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Healthy Breakfast Coconut Quinoa

My new go-to breakfast after the Ultimate Reset Cleanse!! Absolutely delicious and packed with nutrition to get you through the morning feeling great!

Healthy Breakfast Coconut Quinoa Recipe

Healthy Breakfast Coconut Quinoa

Ingredients:
1/2 cup uncooked quinoa
1 cup light coconut milk
1 tablespoon coconut oil
2 large apples (cored and cut in ¼-inch thick slices, skin left on)
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
2 tablespoons water
1 tablespoon real maple syrup
1 ounce pecans (about 20 halves), finely chopped

Instructions:
In a small pot, combine the quinoa and coconut milk. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the quinoa has absorbed the coconut milk, about 15 minutes. Pay attention as the quinoa is done cooking and stir more frequently to prevent burning.

Meanwhile, in a large nonstick skillet, heat the coconut oil over medium-high heat. Add the apple slices and cinnamon and toss to coat the apples in the cinnamon and oil. Add the water and cook, stirring frequently, until the apples are tender and golden, about 5 minutes. Remove the pan from heat and stir in the maple syrup.

To serve, spoon about 1/2 cup of quinoa into 4 bowls. Divide the cinnamon-maple apples among the bowls and sprinkle the top of each with 1 tablespoon of chopped pecans.

Nutrition Information (per serving):
Calories: 275
Total Fat: 14g
Total Carbs: 36g (Fiber 5g)
Protein: 4g

ENJOY!!

Homemade Holiday Eggnog

Starting the holiday season off with a glass of eggnog?!? Try this lighter version of eggnog that’s all-natural, all vegan, and all yum. Is it worth the extra effort to make your own almond milk from scratch? Yes! The fresh flavor is wonderfully light and creamy,  and it’s really not that much work. But, if homemade almond milk is one of those things that’s just never going to happen, you can substitute 6 cups of unsweetened almond milk.

Healthy eggnog

Healthy Homemade Holiday Eggnog

Total Time: 9 hrs. 15 min.
Prep Time: 9 hrs. 15 min.
Cooking Time: None
Yield: 6 servings

Ingredients:
4 cups raw almonds
Filtered water for soaking almonds
8 cups filtered water
⅓ cup pure maple syrup
¼ cup raw almond butter
1½ tsp. pure vanilla extract
2 tsp. rum extract (or to taste)**
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 dash ground cloves

Preparation:
1. Soak almonds overnight in water.
2. Rinse and drain soaked almonds.
3. Place soaked almonds and 6 cups of filtered water in blender or food processor (may need to do in 2 batches). Blend on highest speed for 1 to 2 minutes.
4. Strain milk through a fine mesh strainer or cheese cloth; discard solids.*
5. Place almond milk back into blender; add almond butter, extracts, cinnamon, nutmeg, and cloves.
6. Blend for 30 seconds; pour into large pitcher with cover.
7. Cover and refrigerate until cold.

Tips:
1. *Solids can be dried out in the oven at a low temperature (225° F) and used as almond flour in baking recipes.
2. **You can hold off on the rum extract if you think the kids won’t like it, and then add a few drops to your individual glass of eggnog.
3. Vegan eggnog can be stored in the refrigerator for 3 to 4 days.

Nutrition per Serving: 
Calories: 149
Total Fat: 8g
Total Carbs: 16g (Fiber: 2g; Sugars: 13g)
Protein: 4g