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Stuffed Peppers

Stuffed Peppers

4 bell peppers (any color), halved and cored, seeds removed
1 pound ground sirloin

 1 yellow onion, diced
3 cloves garlic, minced
2 cups diced summer squash
2 cups baby spinach
1 heaping tablespoon tomato paste
1 28-ounce can crushed tomatoes
1 cup cooked farro (rice, couscous or quinoa would work, too)
Breadcrumbs for topping
1 tablespoon Parmesan for topping
olive oil, to taste
salt and pepper, to taste

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil.  Boil the halved peppers for five minutes, before draining and cooling them (cut side down).

Meanwhile, in a large skillet, brown the ground sirloin, seasoning to taste with salt and pepper.  When the beef is no longer pink, add the onion, garlic, squash and cook for several minutes, until the vegetables are softened. Add the tomato paste, crushed tomatoes and cooked farro, simmer for 15 minutes.  Add the spinach, and cook until the spinach is wilted. Taste and add salt and pepper, to taste, if needed.

Divide the mixture among the halved peppers.  Arrange the stuffed peppers in a baking dish.  Top with bread crumbs and parmesan.  Drizzle the peppers with olive oil and top with salt and pepper, to taste.  Bake the peppers for 30 minutes, or until the breadcrumbs are toasted and the peppers and filling are heated through.

Chocolate PB Cookies

Yummy cookies with fun sprinkles. perfect.

Chocolate PB Cookies

1 1/2 cups flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.
 In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
In another bowl, cream butter, sugar and peanut butter until light and fluffy.
Add eggs and vanilla and mix until combined.
  Add flour mixture to creamed mixture and mix until combined.
Stir in chocolate chips.
  Roll cookie dough into 1-1/4 inch balls. and dab sprinkles in one size of it
Place on baking sheet and just press down a little bit on the balls.

Bake for 10 minutes. Cookies will still be soft but will set up after cooling. Place cookies on cookie rack to cool.

Berry Lemon Salad

Start with any greens you like. In my salad I used a mix of romaine, arugula, and organic bean shoots.

Then I added pomegranate seeds, walnuts, raspberries, and a few shavings of fresh regiano cheese.

Then I made a quick lemon vinegarette made of juice from a half of lemon, some extra virgin olive oil, salt, and pepper. Whisk it together and pour over your salad.

And your done! Quick, easy, and healthy lunch!

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

 Clean out seeds out of pumpkin, rinse, and pat dry with a paper towel.

Place on baking sheet on a single layer. Lightly coat with olive oil, then add salt and pepper. Mix all together with your hands so each seed is coated.

Bake at 350 for 20-30 minutes or until desired golden brown.

Let cool completely before storing them.

(You can also add different flavors to the seeds using the same recipe. Such as cinnamon, sugar, garlic, or any other add ins that you would like!)

Makes the perfect healthy snack!