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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!

 

Grilled Veggie Quesadillas

Me and my mom like to do "Meatless Mondays" in our house and one of our yummy meals we sometimes make is veggie quesadillas on the grill. Grilling them makes them so much more crispy and delicious! Plus they are super easy.

Start with chopping whatever veggies you like. I used peppers, onion, broccoli, tomatoes, and walnuts ( I love roasted walnuts mixed in with my veggies!) Coat them with some olive oil, salt and pepper and roast them in a 425 degree oven until they are crispy and tender.

Then you form your quesadillas. Take your tortilla and assemble your cheese and veggies inside and put the other tortilla on top. Then just throw it on the grill. Cook until crispy and cheese inside is melted and your done! :)

Enery Smoothie

Sometimes when I know I have a long morning ahead, I will make this yummy smoothie that keeps you full for hours. Great for on the go!

Start with a banana, and add 1 decent sized tablespoon of peanut butter and then about 3/4-1 cup of original almond milk (or whatever you prefer)

Blend that together. Then add ice and blend until smoothie consistency.

Escarole, White Bean, and Sausage soup

Soups in the fall are my favorite thing to eat. Im always trying new soup recipes and this one was super easy and delicious! Good for you too!

Escarole, White Bean, and Escarole Soup

2 Tbs. extra-virgin olive oil
1 Large yellow onion, chopped

4 scallions, chopped

4 Italian sausage links, 2 hot, 2 sweet, casings removed

3 medium cloves garlic

2 15-oz. cans cannellini beans, rinsed and drained or
use 1lb bag of dry white beans, but remember to soak overnight.
1 large head escarole(if they are small, two) chopped or teared into 1- to 2-inch pieces, washed, and lightly dried
2 quarts of vegetable broth (You can also use chicken if you prefer)
1-1/2 tsp. red-wine vinegar
1/4 cup freshly grated Parmigiano-Reggiano
1-1/2 tsp hot chill flakes (optional)
salt and pepper.

In a large LeCruset, over medium heat cook sausage then drain fat add onion and scallions, and garlic and saute the vegetables until they are tender, and vegetable broth to the pot. Bring liquid to a gentle simmer, cover pot with a lid, and cook for 25 minutes. Add the beans and escarole and sausage to the pot (If it doesn't look like enough broth add more of that too), cover, and continue to simmer the soup for 10 minutes until the escarole is wilted and tender. Turn off the heat, and taste the soup adding salt and pepper as necessary. Serve the soup with a little bit of freshly grated Parmesan cheese.

Caprese Salad

My mom made me a delicious Caprese salad for lunch today.

She layered sliced tomatoes and fresh mozzarella and topped with with salt, pepper, olive oil, and balsamic vinegar drizzle. Delish!