Stuffed Quinoa Bell Peppers (vegan)
3 large multi color bell peppers
1/4 cup diced red onion
2 tbsp olive oil
2 cloves garlic, minced
2 tsp cayenne pepper
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
1/2 tbsp thyme
1/2 cup tricolor quinoa, rinsed and dried
1 cup vegetable stock + enough to cover a tall baking dish
1/2 can organic black beans
1 1/2 cup diced zucchini (about 2 small whole)
1 cup diced crimini mushrooms
1. Pre-heat the oven to 350F. Cut the bell peppers in half, remove the stems and the seam. Set a large pot of water on high flame. When it comes to a rolling boil, toss the halved bell peppers in the water, using a wooden spoon to keep them completely under water until the skins are soft (about 5 minutes). Rinse and set aside.
2. In a small pot, set the vegetable stock to boil, then add the quinoa, the thyme, and the chili powder. Lower it to a simmer. Cook for 15 minutes, until the broth is almost completely evaporated.
3. While the quinoa is cooking, start on the veggies. Pour a tablespoon of oil in a pan and sautee the diced onion, the garlic, and the zucchini until onion is soft, about 5 minutes.
4. Add the paprika, the cayenne pepper and the mushrooms, and cook for another 2-3 minutes. Lower heat to a simmer, then add the quinoa, the beans, and the cumin powder, and the last tablespoon of oil.
5. Pour an inch of vegetable in a tall baking dish and lay the bell peppers cut side up. Fill the the halves with the quinoa and veggie stuffing, and bake in the oven on the middle rack for 30 minutes. Serve warm.
As some of you may know, I’ve been put on a very stringent eating regime by my doctor, to help lower my cholesterol. It’s ben two months and counting, and since then I’ve been desperate to find replacements for well, kind of everything I used to eat.
However I am terrible, just, fucking terrible at writing down substitutions and keep a record of what I changed or how I improvised on a certain recipe because I didn’t have that ingredient in the kitchen and I couldn’t be bothered to walk to the store.
Which frankly, makes trying to replicate said recipe rather difficult.
Thus, the blog was born. And you can go follow it if you’d like.
It’s still in its inception phase, I haven’t sorted out all the links yet, but it’s there! It will be a collection of healthy food choices, my own recipes and all the recipes adaptations from other blogs and websites that I have made/will be making in the months to come.
Hell, at one point I might even decide to make it pretty and take pictures of what I make, who the fuck knows. Baby steps!
Chocolate Strawberry Cream Cake (grain free, dairy free, processed sugar free)
No-Bake Chocolate Pumpkin Pie
click photo for recipe
Clean Eating Pumpkin Pie
(Makes 2 traditional sized pies)
- 2 cups prepared pumpkin
- 1/2 cup honey
- 4 egg whites
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 1/2 cups fat-free milk (you can substitute unsweetened soy, almond or rice milk)
- Step 1 – Combine all ingredients in a large mixing bowl, and mix thoroughly.
- Step 2 – Pour mixture into pie crusts.
- Step 3 – Bake at 425 degrees F. for 15 minutes.
- Step 4 – Reduce oven temperature to 350 degrees F. and bake for 45 additional minutes.
Side Notes: This pie is not very sweet. If you prefer a sweeter pie, add an additional 1/4 cup of honey.
This looks amazing! I’m so obsessed with this website, I want to try everything haha. Check it out: http://theveganstoner.blogspot.com/
use whole grain bread!
Made this for brunch: baked egg in avocado seasoned with salt, pepper, cumin, chipotle powder. From this super simple recipe here.
Recipes for smoothies that actually aid in weight loss
There are 23 total in the link below, so if the ones I’ve posted here don’t interest you, check out the others to find something you might like~
PEANUT BUTTER AND BANANA
- Half of one banana
- 1/2smooth or crunchy low-fat peanut butter
- 1/2 cup of non-fat milk
- 6 ice cubes
- 1 tablespoon of
- Place all of the ingredients into the blender and blend until smooth.
- 6 cups of seedless watermelon, chopped
- 1 cup of lemon sherbet, non-fat milk, or low-fat vanilla yogurt
- 12 ice cubes
- Put half the watermelon in the blender and blend until smooth, then add half of the ice and sherbet; blend until smooth. Repeat the process with the rest of the ingredients.
KIWI AND HONEYDEW
- 2 cups of honeydew, cubed
- 1 Granny Smith apple, chopped
- 1 kiwi fruit, peeled and chopped
- 2 tablespoons of sugar
- 1 tablespoon of lemon juice
- 1 cup of ice cubes
- Place the honeydew, kiwi, apple, sugar, and lemon juice into the blender and blend until it’s smooth, then add the ice cubes and blend until the mixture is slushy.
- 1/4 cup of cubed mangoes
- 1/4 cup of ripe avocado, mashed
- 1/2 cup of mango juice
- 1/4 cup of fat-free vanilla yogurt
- 1 tablespoon of juice
- 1 tablespoon of sugar
- 6 ice cubes
- Add all the ingredients into the blender and blend until smooth.
- 1/2 cup of skim milk or soy milk
- 6 ounces of vanilla yogurt
- 1 teaspoon of apple pie spice
- 1 medium-sized, chopped apple
- 2 tablespoons of cashew butter
- 6 ice cubes
- Place all the ingredients in the blender and then blend until smooth; best eaten with a spoon!
These all look so yummy! I think I’ll try the apple one first… or maybe the kiwi? but the mango peach looks so delicious!! oh no, can’t decide!
It’s not wednesday anymore, but still — directly from my workplace’s kitchen, my poor failed attempt at a wrap.
Open face spinach wrap
1 whole wheat tortilla
1 cup baby spinach
1/4 cup of cherry tomatoes, diced
1/4 cup corn
1/4 cup organic black beans
1 oz fat free feta cheese
Warm up the tortilla for about 10 seconds in the microwave, then layer the spinach on it. Pile up tomatoes, corn and beans on top, and add a sprinkle of feta cheese all over.
Total Cal: 254; carbs: 39g; fat: 5g; protein: 15g.
Baked a variation of these tonight and two cups of steamed zucchini squash with lemon and pepper. And now I’m watching the Notebook with the roommate, after a morning spent at the gym and an afternoon in the pool.
California chicken salad
- Organic baby spinach, 2cups (85g)
- Shredded red cabbage, 1cup (85g)
- Avocado, 1/2, chopped.
- Grilled chicken breast, 3oz
- Roma tomato, chopped
- Lemon juice
Toss the spinach, cabbage and tomato with the lemon juice. Layer them on a plate and sprinkle the avocado on top.
Sprinkle the chicken breast with a bit of olive oil and garlic salt, and grill until well cooked. If you’re in a hurry, a Hillshire Farms - Garlic & Herb Chicken Breast will also do. Let it cool for a few minutes, then chop it and layer it on top of the avocado.
Total Cal: 263; Carbs, 19g; Fat, 9g; Protein, 23g
Pear chocolate oatmeal
-1 packet original oatmeal
-1 tsp hershey’s unsweetened cocoa powder
Microwave the oatmeal per your brand’s requirements (I used water but you can use soy milk or almond milk, according to preference).
Remove from microwave, stir, then add the chocolate powder and stir well until blended.
Cut up the pear in manageable slices and toss them in the oatmeal.
Total cal: 205