Posted in Recipes

Stuffed Pepper Skillet

I have a surplus of zucchini from my garden this year. I’m not really surprised with my one zucchini plant giving so and boy the fun, I am having with my one plant that is feeding a small city. I give the zucchini away to friends/family or just at my mailbox in a bag marked garden surplus, because sharing is caring and when I have shared all I can I then turn to freezing this great veggie. I cut it in all sorts of ways from lasagna sized noodles to bite sized for soup then shredded for some wonderful bread or muffins plus using it freshly cut from the garden. So, today’s recipe is inspired by zucchini as you can guess and a few of my other veggies.

I was so excited to have peppers to use that I knew I would make an easy one pot kind of meal. I love stuffed peppers but didn’t have enough (at least not yet) to make a whole meal with them plus I had Anaheim chili to use. These peppers are mild on any scale but give a nice almost sweet flavor.

Not only do these peppers give a nice flavor but the really are awesome for our bodies. Did you know that Anaheim chili are mostly water, low in fat and bad carbs, so they make a great flavor in cooking for weight loss. These great little peppers also have vitamins like C, K, A and B6 so when you combine them with the bell pepper that is loaded with anti-oxidants and C just to name a few of the great benefits these two peppers have.

If you prefer you may substitute the rice with quinoa or any other grain, you enjoy or agrees with your body better.

After sautéing veggies let simmer for 15-20 minutes before adding the rice.

Stuffed Pepper Skillet:

1 1/2 cup rice cooked according to package directions

1 small zucchini chopped in bite sized pieces

1 small bell pepper chopped in bite sized pieces

2 Anaheim peppers diced

1 small white onion

4-5 garlic cloves diced

1 large can of crushed tomatoes

1 cup of vegan meat crumbles

1-2 tablespoons of olive oil

Salt, black pepper, onion and garlic powder per taste

In a large pot on medium to high heat add olive oil, onion, garlic, zucchini and peppers. Sauté until veggies are tender add seasoning, crushed tomatoes and crumbles. Simmer on low for about 10-15 minutes add cooked rice or other grain of your choice, continue to simmer for about 5 more minutes then take of heat and serve.

Posted in Recipes

Roasted Veggies with Harissa Yoghurt

I made the roasted vegies last year and turned it into a Budda bowl but thought I would share this with the harissa yogurt sauce recipe I found in my challenge workout group. The roasted veggie with the sauce makes a great healthy snack and with back to school a good healthy snack is defiantly needed plus with cooler weather, hopefully around the corner this will make a great appetizer with all the holiday parties that are coming up.

I think you could also exchange the veggies with ones you like better, and I am also thinking that this will be perfect to roast eggplant and zucchini but haven’t tried it yet but with all my zucchini from my garden it will be done soon.

Ingredients For the spiced Veggies:

1 tsp. ground smoked paprika
1 tsp. ground cumin
1 tsp. ground coriander
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1 Tbsp. pure maple syrup
1 tsp. Dijon mustard

Depending on the size of your vegetables, use about 8 medium carrots, 5 beets, 24 brussels sprouts, cut in pieces as shown below.

2 Tbsp. shelled, unsalted pistachios,
chopped (reserve for garnish)
½ cup reduced-fat plain Greek
2 tsp. harissa sauce
1 tsp. lemon zest

Preheat oven to 400° F. Line a large baking sheet with foil or parchment paper; coat
lightly with spray. Set aside.
To make spiced vegetables, add paprika, cumin, coriander, salt, and pepper to a
small bowl; toss to combine. Set aside.
Combine maple syrup and mustard in another small mixing bowl; mix well.
Place veggies on prepared baking sheet. Drizzle with maple syrup mixture; toss
to evenly coat. Sprinkle with spice mixture; toss to coat.
Arrange in an even layer; bake for 35 minutes, turning once, or until soft.

Make harissa yogurt sauce while vegetables cook. Add yogurt, harissa sauce, and
lemon peel to a medium mixing bowl; stir to combine.
Evenly divide veggies onto serving plates, top evenly with yogurt
sauce and pistachios.
Roasted Carrots with Harissa Yoghurt
Time: 42 minutes

Posted in Recipes

Walnut Tacos

Yes, you read that correct. I am always trying different ways to make my meals without using a lot of processed foods and sometimes it turns out then I will share, but then there’s times that I may be the only one that likes it, so I sit on the idea awhile, Like today’s recipe.

I told my mom my idea then her and my dad liked it so with a little more confidence here it is. I like the fact that these tacos can be soft or hard and you can make a larger or smaller amount of the taco mixture depending on your family size.

Plus, when you start cutting out processed foods your body will thank you. Did you know that processed foods lead to digestive problems, insulin resistance can happen, or you may end up eating extra bad carbs and sugars for fillers which lead to fatigue and a lot of other problems.

I am off my soap box now but books on the topic of how processed foods are slowly killing us line the shelves of bookstores and would be more helpful than my blog if you would like to look into that topic.

I can say this that walnuts the star of this dish are loaded with goodness. From plant Omega 3’s, antioxidants and more these great nuts really pack a punch with helping us with aging well, fitting some cancers, lowering rick of diabetes and even blood pressure help. Yes, there is even more these nuts do but I will get to the recipe.

Walnut Taco:

4-6 Cups of crushed walnuts

1 Bell Pepper

1 Chili Pepper of your choice

4-5 cloves of garlic diced

1 small white or purple onion diced

1 can of tomato sauce

1 teaspoon of vegetable bouillon

1-2 tablespoons of Olive Oil

Cummin, Chili powder, Garlic and Onion Powder, all per taste (salt can be added if your Boullioun is low or no sodium)

Taco mixture before tomato sauce is added

Place walnuts in a large bowel then add water to cover them, you will be soaking them over night or at least for 8 hours to soften them so you should also cover your dish and place them in the refrigerator.

After walnuts are soaked, place them in a food processor to finely chop them. Don’t worry they won’t be turned to mush but this is an important step and one I had to do by hand, but it pays off when you cook them.

In a large skillet on medium to high heat add olive oil, pepper, chili, onion and garlic sauté them until the pepper and chili are soft or onion is translucent. Add walnuts sauté a few minutes then add the bouillon, tomato sauce and seasoning. Turn to low add a lid then simmer for about 20-25 minutes.

Serve as a taco salad or in shells with all your favorite toppings. Then enjoy!

Posted in Recipes

Mediterranean Salad (Tabbouleh with a twist!)

If you have noticed I am on a quest for foods that will cool me down and don’t require too much time on my feet or in the kitchen. Summer is one of the hardest times for me because of my pots, (postural orthostatic tachycardia syndrome) and then in the second running is the extreme cold of winter.

This recipe not only was quick, but I could prepare it as I sat down at my bar. Plus, I found that the mint helped with my nausea that the heat brings on and helps cool me down. Cumbers help with dehydration because they have water, and electrolytes. The quinoa, broccoli and cauliflower rice are in place of bulgur wheat for a nice twist.

Vegan Mediterranean Sadad (TABBOULEH with a twist!)

Serves: 6 (approx. 1 cup each)
Total Time: 15 min. Prep Time: 15 min. Cooking Time: None

1 cup cauliflower rice cooked

1 cup quinoa cooked

1 cup broccoli rice cooked

1 cup fresh parsley, thick stems removed

1 cup cherry tomatoes sliced in half

1 cup cucumber cut in bite sized pieces

½ cup chopped fresh mint leaves

½ cup thinly sliced green onions

¼ cup extra-virgin olive oil

3 Tbsp. lemon juice

1 clove garlic, finely chopped

Himalayan salt and black pepper and feta per taste

  1. Add cauliflower, broccoli, quinoa, that are cooled down. Then parsley, tomatoes, cucumber, mint, green onions, oil, lemon juice, garlic, salt, pepper and feta to a large mixing
    bowl; toss to combine. Refrigerate leftovers in an airtight container for up to 4 days.