Thursday, July 17, 2014

Lazy Stuffed Peppers

  • 2 Tbsp olive oil
  • 1 lb extra-lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 bell peppers, seeded and diced large
  • 2 cloves garlic, minced
  • 14.5 oz can petite diced tomatoes, with juices
  • 14.5 oz can chicken or beef broth
  • 8 oz can tomato sauce
  • 2 tsp beef or chicken bouillon
  • 2 tsp Worcestershire sauce
  • 1 tsp Italian seasoning or oregano
  • 1 cup white long grain rice, uncooked
  • 1½ cups shredded cheddar cheese
let's do it
  1. Place a large skillet with a tight fitting lid over medium-high heat then add olive oil. When the oil is hot, add the ground beef and cook 5–7 minutes, breaking into small pieces as it browns.
  2. When the meat is cooked through and no pink remains, add the onions, bell peppers and garlic then stir to combine. Once the peppers have started to soften and the onions are translucent, remove from the heat and drain excess grease.
  3. Return skillet to the stove then reduce the heat to medium. Stir in diced tomatoes with juice, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning.
  4. Bring the mixture to a boil then stir in uncooked long grain rice. Return the liquid to a boil then reduce the heat to low. Cover and simmer for 25 minutes, or until rice is tender.
  5. One rice is tender, remove skillet from the heat, stir the mixture lightly just to fluff up the rice, sprinkle the top with shredded cheddar cheese and replace the lid. Allow the casserole to rest, covered, for about 10 minutes before serving. Enjoy!

Saturday, May 31, 2014

Paula Deen's French Cream Fruit Dip

French Cream:
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice


Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Sunday, March 16, 2014

Shrimp Fried Rice

Shrimp Fried Brown Rice
Serves two

1/4 of a red bell pepper, diced
1 stalk of broccoli, chopped
1 medium carrot, diced
1/4 of a sweet onion, chopped
3 minced garlic cloves 
1/3 cup of frozen peas
1/3 cup of frozen edamame
1 teaspoon coconut oil 
1/4 teaspoon ginger
1-2 tablespoons soy sauce or tamari
1 1/2 cups cooked brown rice
2 egg
15-20 pieces of shrimp

Saute bell pepper, broccoli, carrot and onion in coconut oil until it starts to soften. Add in the peas, edamame and garlic. Season with ginger, couple pinches of sea salt, and black pepper to taste. Splash in soy sauce, or tamari if you have it. Let cook for a few more minutes. Add in rice, and then make a well in the center of your remaining veggies, and crack eggs inside, scrambling, then mixing with the rest of the rice/veggies. Add in your cooked shrimp (I steamed mine) and heat through, and done!

Veggie Sausage Lentil Soup

Veggies and Sausage Lentil Soup
Serves 4-6

1/2 pound of mild Italian sausage
1 chopped sweet onion
3 diced celery stalks
4 diced full size carrots
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/2 teaspoon salt (I use Himalayan pink salt)
1/2 teaspoon pepper
2 diced zucchini
1 can undrained cannellini beans
2 cups cooked black lentils
1 can fire roasted diced tomatoes
2 cups broth

Brown the sausage, and when fully cooked, set aside. In the drippings, saute the onion, celery, carrots and spices until softened. Add in the zucchini and continue to cook for about 1 minute. Add in the rest of the ingredients, including the sausage. Let simmer for at least 30 minutes!

Sriracha Honey Salmon

Sriracha Honey Salmon
Serves 1

1 teaspoon raw honey
1/2 teaspoon sriracha
1/4 teaspoon chili powder
1 minced garlic clove
dash of salt and pepper

Whisk all ingredients together and then rub over your salmon. Place in a cold oven and turn it to 400 degrees, for 20 minutes. Perfect every time!

Protein Banana Pancakes

Protein Banana Pancakes
Yields 5 pancakes

1 large very ripe banana mashed
2 eggs
1/4 cup of cottage cheese
1 tablespoon flax seed meal
1 tablespoon chia seeds
lots of cinnamon
pinch of baking powder
1 teaspoon + a little more, coconut oil

Cook on the stove on medium high with 1/4 teaspoon of coconut oil for each pancake you cook.

Sweet Potato and Black Bean "Hamburgers"

Sweet Potato and Black Bean Patties
Yields 6 small patties

1/4 of a bell pepper, chopped
1/6 of an onion, chopped
1/2 of a celery stalk, chopped
1 medium carrot, chopped
3 minced garlic cloves
dash of each: cumin/chili powder/paprika/granulated garlic/salt/pepper
1 can of black beans, drained
1/2 of a steamed sweet potato
1 tablespoon flax seed meal
2 tablespoons sunflower seeds

Saute the bell pepper, onion, celery, carrot and garlic until they begin to soften. In a food processor, add the veggies, along with all of the seasonings, and pulse until the pieces are very small. Add the remaining ingredients and only pulse 5 times, until the pieces are chunky...not a paste! Form into 6 patties, and then cook in a skillet for 2 minutes on each side.

Spicy Vegan Burrito Bowl

3 cups of chopped spinach
1/3 cup cremini mushrooms, chopped
1 minced garlic clove
dash of salt, pepper
1/2 cup of steamed brown rice
juice of 1/2 of a lime
steamed sweet potatoes seasoned with chili and cumin
1/4 cup black beans
fresh cilantro

I sautéed three cups of chopped spinach with some chopped cremini mushrooms, seasoned with salt, pepper and garlic. I then added in a 1/2 cup of steamed brown rice, and juice of half a lime. Topped my rice with cumin and chili spiced sweet potatoes, some black beans, and fresh cilantro.

*To make sweet potatoes, dice your sweet potato and steam it or microwave it for 5 minutes. In a pan on medium high, with a tiny bit of coconut oil, saute until they get crisp, seasoning with whatever seasonings you desire. This time I added chili and cumin.

Banana Oat Cookies

Banana Oat Cookies
Yields 9 cookies

2 very ripe bananas
2 tablespoons honey
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 cup almond butter
2 cups rolled oats
chocolate chips

Mash the bananas, then add all of the remaining ingredients. You may need more or less oats depending on your banana size, so look for a wet cookie dough texture. Stir in as many chocolate chips as you’d like. Spoon scoops onto a baking sheet, and then form to make a cookie shape. Bake at 350 for about 10 minutes.

Thursday, February 13, 2014

Avacado Spinach Strawberry Salad

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2-4 Servings


    Salad Ingredients:
  • 6 cups fresh baby spinach
  • 1 pint strawberries, hulled and sliced
  • 1 avocado, diced (or you can double this to 2 avocados!)
  • 4 ounces crumbled gorgonzola or blue cheese
  • 1/4 cup sliced almonds, toasted
  • half a small red onion, thinly sliced
  • poppyseed dressing (recipe below)
  • Poppyseed Dressing Ingredients:
  • 1/2 cup avocado oil (or any oil, such as olive oil)
  • 3 Tablespoons apple cider vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. poppy seeds
  • pinch of ground dry mustard (optional)
  • salt and pepper


To Make The Salad:
Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.
To Make The Poppyseed Dressing:
Whisk all ingredients together until combined.
Avocado Strawberry Spinach Salad Recipe |