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Posts Tagged ‘Healthy Snack’

Coconut flakes have found their way into my life/oatmeal, and they’re here to stay.

My chocolatey bowl o’ oats kept me satisfied throughout the morning, so I had a few snacks throughout the afternoon instead of my regular powerhouse smoothie. Sweet Erin at The Grass Skirt spoke so highly of the Cashew Cookie Larabar that I decided to give it a try. Yum! I prefer the chocolate chip cookie dough to this one (go figure), but how can you go wrong when this bar only has two ingredients?! Seriously, it’s made entirely of cashews and dates. That’s it. It was yummy, satisfying, and it got me through the afternoon! Well, it, and a few cocoa nibs. Since I got home late and dinner was bound to take awhile, I made a collard green hummus “pizza” with sunflower seeds and roasted red pepper hummus to tide me over till dinner. I folded my pizza over like a wrap and arrived in veggie heaven. I was inspired by Kate’s delicious-looking chickpea collard wrap at A Healthy Passion; check it out!

Besides, who needs stuffed crust when you can have a collard green pizza? 😉

For dinner I made four of these snazzy little stuffed bell peppers for me and Velvet Husband. They were so filling that we have two left over for tonight’s dinner. Score for efficiency! Red Velvet Wife: 1. Dinner: 0. I adapted this recipe from here, adding my own concoction of cumin, coriander, fennel seeds, and garlic salt. The end result was fabulous. Velvet Husband and I loved how the egg whites and turkey mixed together to create a soupy mixture. I ate mine over two leaves of red leaf lettuce in a small bowl because it got a lil’ messy. 😉

Snazzy Stuffed Bell Peppers

Ingredients:

  • 4 bell peppers {any color is fine; I prefer yellow and orange}
  • Extra Virgin Olive Oil
  • 1 onion, chopped
  • Approximately 1 cup of celery, chopped
  • Several garlic cloves, chopped
  • 1 pound ground turkey breast
  • 1/2 cup egg whites
  • Ground coriander to taste, approximately 1 tbsp
  • Cumin to taste, approximately 1 tbsp
  • Fennel seeds, approximately 1 tbsp
  • garlic salt to taste
  • sea salt & freshly ground pepper to taste
  • 1 can diced tomatoes

Directions:

  1. Preheat oven to 350 degrees.
  2. Hollow out bell peppers and arrange in a shallow oven-safe dish. Set aside.
  3. On stovetop in a medium saucepan, saute garlic, onion, and celery in olive oil until browned. Remove from heat.
  4. In a mixing bowl, combine ground turkey, egg whites, garlic salt, coriander, cumin, fennel seeds, salt and pepper.
  5. Add browned vegetable mixture to the turkey mixture. Mix well.
  6. Add diced tomatoes to the turkey and vegetable mixture. Mix well.
  7. Stuff the bell peppers with the mixture.
  8. Bake for 50 minutes at 350 degrees.

Tips:

  • If you don’t want to eat dinner at 10 pm like we did, get started early because these little peppers spend 50 minutes in the oven.
  • Serve over red leaf lettuce.
  • Top with roasted red pepper hummus. Haig’s, a local San Francisco company, makes my favorite hummus.
  • Note: Measurements for seasonings are approximate because I didn’t use measuring spoons. Experiment and see what you like!

Please let me know if you have any questions!

On a completely unrelated note, have you listened to the Pandora “Tropical” station? Perfection. What are some of your favorite Pandora stations? I have a busy day ahead, and I might have some big news to share soon. Stay tuned over the next few weeks! Have a wonderful day, and thank you so much for reading!

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