Fiesta Stuffed Peppers

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This fun take on stuffed peppers was created from hispanic influences. I LOVE tacos, but I always have leftover taco meat when I cook them. This recipe allowed me to utilize a leftover, while making a hardy meal that is quick, easy and takes very little effort! These stuffed peppers can also be prepared even if you don’t have leftover taco meat! That being said, unless you’re making 12 peppers, you won’t use a whole pound of meat. However, I have some awesome ideas for some additional taco inspired recipes that will be coming out in the next few days! Stay tuned…

Here’s what you’ll need to get started:

Ingredients

6 bell peppers
1/2-1 lb. ground turkey or beef
1 gluten-free taco seasoning packet (low sodium when possible)
1 cup of cooked white rice
1/2 can of whole kernel sweet corn
1/2 can of black beans
1 cup of Mexican style shredded cheese
1/4 cup of salsa or 1 diced tomato

Directions

  1. Preheat your oven to 350 degrees.
  2. Rinse and cut the tops off of your 6 bell peppers. Remove seeds, so the inside of the peppers are hollow. Set to the side in a baking dish.
  3. Prep and begin cooking your white rice.
  4. While the rice is cooking, brown 1 lb. of meat, then follow directions provided on the back of the taco seasoning packet. You can also use leftover taco meat in place of this step.
  5. Once rice has finished cooking, measure 1 cup of cooked rice and place it in a large mixing bowl.
  6. Place 1/2 lb. of seasoned meat into the mixing bowl with the rice.
  7. Add 1/2 can of corn, 1/2 can of black beans, 1/2 cup of shredded cheese and either 1/4 cup of salsa or 1 diced tomato to the mixing bowl.
  8. Stir until all ingredients are well mixed.
  9. Grab your baking dish with the hallow peppers and begin adding filling into each pepper. Push down ingredients lightly to maximize the amount of filling that is being placed in each pepper.
  10. Place the dish in the oven for 30 minutes covered with foil.
  11. After 30 minutes, remove the foil and add the remaining 1/2 cup of shredded cheese to the tops of each pepper. Bake for another 5 minutes, uncovered.
  12. Remove and serve.

This recipe makes 6 servings.

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Berry Coconut Smoothie Bowl

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As a woman that suffers from Endometriosis, inflammation is something that I struggle with on a regular basis. This week I had my first flare up in months. That being said, because of my diet changes, I noticed that my pain levels were much more manageable than they’ve been in the past. This smoothie is my go to when I need antioxidants!

Here’s what you’ll need to get started:

Ingredients

1-1.5 cup coconut milk
1 cup of spinach
1 cup of blueberries, blackberries and raspberries frozen
1/2 frozen banana
1/4 sliced banana fresh
1/4 cup fresh blueberries, blackberries and raspberries
1 tbsp coconut flakes
1 tbsp chia seeds
1 tsp coconut flakes
Optional: 1/4 cup ice

Directions

1. Add the coconut milk, spinach, frozen berries, 1 tbsp of coconut flakes and 1 tbsp of chia seeds (optional: 1/4 cup ice) to a blender.
2. Blend till smooth. If the consistency is too thick add small amounts of coconut milk until desired texture is achieved.
3. Pour smoothie mix in bowl.
4. Top with sliced fresh banana, berries and 1 tsp of coconut flakes

This recipe serves 1.

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Healthy Greek Marinade

This Mediterranean inspired marinade is quick and easy to make. With Greek yogurt as the main ingredient, it won’t break any diet!

Here’s what you’ll need to get started:

Ingredients

1 cup of Greek yogurt
4-5 sprigs of dill chopped
1/2 lemon (squeezed for juice)
1-2 pinches salt
1 pinch black pepper

Directions

  1. Place the Greek yogurt, dill, lemon juice, salt and pepper in a ziplock bag or a shallow Tupperware with your favorite protein. 
  2. Place in the fridge for 30-60 minutes. 
  3. Your protein is ready to be cooked! 

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Tropical Green Smoothie

This tropical smoothie is a simple and easy way to get your fruits and veggies in the morning! The flavors make me feel like I’m on a beach even when I’m stuck in quarantine!

What you’ll need to get started:

Ingredients

1.5-2 cups spinach (fresh)
1-1.5 cups coconut milk
1/2 frozen banana
1/3 cup frozen tropical fruit mix (I used mango, pineapple, strawberry and papaya)
1/4 cup ice
optional: 1 tbsp chia seeds

Directions

  1. Combine the coconut milk, spinach, frozen banana, frozen tropical fruit, ice (optional: chia seeds) into a blender.
  2. Blend until the smoothie is at desired texture and thickness. If the mixture is too thick, add a little extra coconut milk to thin out the smoothie.

This recipe serves 1.

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Greek Yogurt W/ Gluten-Free Granola and Berries

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This breakfast was created from leftover ingredients in my fridge and pantry. I knew I needed to use these items or risk them spoiling. This is an example of how sometimes the simplest creations can be colorful and full of flavor.

What you’ll need to get started:

Ingredients

3/4 cup Greek yogurt
3/4 cup assorted berries (I used blueberries, blackberries, strawberries and raspberries)
1/4 cup gluten-free granola or granola mix

Directions

  1. Measure out 3/4 cup Greek yogurt in a bowl.
  2. Add 3/4 cup of assorted berries.
  3. Top with granola when you’re ready to enjoy this recipe.
  4. Mix and serve.

This recipe makes 1 serving.

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4 Ingredient Balsamic Marinade

Sometimes less is more. This simple and easy marinade tastes amazing!

Here’s what you’ll need to get started:

Ingredients

1/4 cup of balsamic vinegar
2 tbsp of olive oil
1 pinch salt
1 pinch black pepper

Directions

  1. Place the vinegar, olive oil, salt and pepper in a ziplock bag or a shallow Tupperware with your favorite protein. 
  2. Place in the fridge for 30-60 minutes. 
  3. Your protein is ready to be cooked! 

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