Salmon Stuffed Sweet Peppers

We’ve all seen my tasty stuffed tomatoes, however, after purchasing a few yellow and orange peppers at Whole Foods earlier this week, I opted for a  stuffed pepper recipe that includes my favorite canned salmon from Trader Joe’s.  This is a quick n’ easy recipe that tastes just minutes to prepare and pop into the oven for a savory side dish or meal anytime of the day.

Ingredients

  • 1large yellow or orange bell pepper
  • 1/4 cup Greek plain yogurt
  • 2 Tbsp. fresh parsley, chopped
  • 2 Tbsp. fresh cilantro, chopped
  • 2 Tbsp. nutritional yeast
  • 1/4 cup gluten-free breadcrumbs
  • 2 Tbsp. hazelnuts, ground
  • 1 teaspoon lime juice
  • Pinch of chili powder
  • Pinch of cayenne pepper
  • 1 can Trader Joe’s salmon, drained
  • Sea salt and pepper, to taste
  • 1/4 cup rice cheese, grated

Directions

  • Preheat oven to 350 degrees.
  • Cut off top of each pepper, scoop out insides and discard.
  • Combine all ingredients (except rice cheese) into a mixing bowl; mix well.
  • Stuff mixture into hollowed peppers.  Sprinkle with rice cheese.
  • Bake for 25-30 minutes or until bubbly and golden brown.
  • Enjoy!
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Squash Blossom Guacamole and Giveaway…

Last night, I had a bit of time on my hands and decided to once again get creative in my kitchen.  I recently purchased a few beautiful squash blossoms and I was yearning for a guacamole to have in my fridge for the weekend, therefore I decided to make the best of my blossoms and whip up a tasty guac with a pinch of saffron and chili powder to add a nice kick. The end result: Delishhhy.   Let’s just say there isn’t much left as I was tasting it all night long…

Ingredients

  • Pinch of saffron threads
  • 4 ripe avocados, peeled and pitted
  • 3 squash blossoms
  • 2 Tbsp. lime juice
  • 2 Tbsp. lemon juice
  • 1 tsp. lime zest
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 3 cloves garlic
  • 1/2 tsp. chili powder
  • 1/2 tsp. apple cider vinegar
  • Dash of sea salt
  • Dash of pepper

Directions

  • Toast saffron threads in a frying pan.
  • Mash in a mortar and pestle.
  • In a medium sized bowl, mash avocados with saffron and squash blossoms.
  • Fold in remaining ingredients.
  • Serve chilled.
  • Enjoy!

Wildwood Organics Coupon Give-Away


I have 4 Complimentary Wildwood Organics Coupons to giveaway as well as many discounted coupons, therefore I will be picking 4 winners on Monday, March the 15th.

4 Lucky Winners will each win 1 complimentary coupon along with many discounted coupons!

To enter this Wildwood Organics Coupon Giveaway, leave a comment on this post telling me what Wildwood Organics product you’d like to try.

Good Luck.


In The News This Week…

Avoiding Processed Foods is a Good First Step Toward a More Healthful Diet

Improving Your Diet Doesn’t Mean You Have to Break the Bank

How Healthy is Going Gluten Free?

Salty, Sweet: A Study Says Fat is the 6th ‘Taste’

Green Fish Catches On

Gluten Problems for Babies

Monday is the last day to enter the Progresso Souper You Contest at www.Progresso.com/SouperYou.

Don’t forget to set your clocks for Daylight Savings this weekend…

Spring Ahead one hour!

Sweet Potato Almond Soup


Last night, I created a deliciously simple sweet potato and almond soup that warmed me up after my chilly walk home.  Let’s just say that it hit the spot and paired perfectly with a side of grilled vegetables and tofu smothered with organic tomato sauce and sprinkled with nutritional yeast…delicious is an understatement.

Dig in, this is a tasty protein-packed soup with a nice dose of beta carotene that is sure to fill you up (and warm you up) on a chilly March evening.

Ingredients

  • 3 large sweet potatoes
  • 1 Tbsp. oil
  • 1 small sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. lime juice
  • 3 cups low sodium vegetable broth
  • 2 cups Greek plain non-fat yogurt
  • 1 tsp. all spice
  • 1 tsp. chili powder
  • ½ cup Krema Almond Butter
  • Pinch of sea salt and pepper
  • Topping: fresh cilantro

Directions

  • Prick sweet potatoes with a fork to create air pockets. Place into the microwave for 10 minutes. Set aside.
  • In a large saucepan, heat oil.  Add onion and cook until they begin to brown, approximately 3 minutes. Add garlic; stir for 2 minutes.  Add lime juice, all spice, chili powder, and sea salt and pepper.  Cook for 10-15 minutes.
  • Peel sweet potatoes and chop into small chunks.  Place into a food processor along with the vegetable broth, Greek yogurt and Krema Almond Butter; puree until smooth.  Add the puree to the pot and mix well.
  • Transfer to serving dishes and garnish with cilantro.
  • Enjoy!

In The News This Week

March is National Nutrition Month

Blood Test Might Sort Out Milk Allergies

First Lady Talks Obesity With School Nutritionists

Are In Season Foods a Better Match for Nutrition Needs?

Simple Bean Spread

Yes, this is another bean spread recipe.  As you all know…I love my beans not only for their delicious taste but because they are packed with fiber!  In this recipe, I used re-fried beans, which have a nice smooth consistency – perfect for a dip or a spread.   I enjoyed this bean spread with whole grain chips and veggies alongside salsa, Greek yogurt and guacamole.

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Ingredients

  • 1 can Re-fried beans
  • 1/4 cup chopped red onion
  • 2 scallions, finely chopped
  • 1 Roma tomato, finely chopped
  • 3 Tablespoons Fresh Cilantro, finely chopped
  • 3 Teaspoons Lime Juice
  • 1/2 Ripe Avocado, cored, peeled and mashed
  • 1/4 cup Grilled Corn Kernels (I roasted my corn in-husk on the grill first)

Directions

  • In a large bowl, combine all ingredients.  Mix well.
  • Transfer to serving dish and serve alongside Greek plain yogurt, guacamole and salsa.  Enjoy as a dip with your favorite veggies or whole grain snack or as a spread on your sandwich.

Let me know how this bean spread delights your taste buds.  In what ways to do you incorporate bean spreads/dips into your meals?

Collard Wraps

Today for lunch, I packed my special Collard Wraps…they were the perfect way to kick off the 1st day of September.  Fresh, local veggies stuffed inside collards with a delicious and tangy dipping sauce…yum…is your mouth watering yet?

collards

Ingredients

Collard Wraps:

  • 6 Large Collard Green Leaves
  • 2 Tbsp. Hummus (Any Flavor of Choice)
  • 1 tsp. Ground Flax Seeds
  • 1/2 tsp. Nutritional Yeast
  • 1/4 cup Mushrooms, thinly sliced
  • 1/4 cup Sun-Dried Tomatoes
  • 1 Cucumber, thinly sliced
  • 1 Avocado, peeled, cored and sliced
  • 1 Ruby Red Grapefruit, peeled and pieced out of skin
  • 1 cup Sprouts
  • Dash of chili powder
  • Dash of lime juice
  • Dash of balsamic vinegar
  • Dash of Dulse flakes
  • Nu-Salt and pepper, to taste

Yogurt Dipping Sauce:

  • 3 Tbsp. Tomato Paste
  • 2 Tbsp. Plain Greek Yogurt
  • 1 tsp. Agave Nectar

Directions

  • Steam collards for 1 minute. Set aside.
  • In a medium sized bowl combine nutritional yeast, lime juice, hummus, chili powder, Nu-Salt, pepper, dulse flakes, flax seeds and balsamic vinegar. Mix well.
  • Spoon mixture into the center of each collard leaf.  Spread evenly.
  • Top each leaf with mushrooms, avocado, cucumbers, sprouts, sun-dried tomatoes and grapefruit pieces.
  • Wrap the leaf like a burrito and chill in refrigerator until ready to serve.
  • For dipping sauce: In a small bowl, combine Greek yogurt, agave nectar and tomato paste; mix well.  Set aside in refrigerator until ready to serve.
  • Enjoy the collard wraps dipped into the yogurt dipping sauce.
  • Yum!

The Healthy Apple Dressing

This dressing is incredibly versatile and can be used over any dish over mixed salad greens or a grilled vegetables, tofu, fish and chicken.


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Ingredients

  • 1/2 ripe avocado
  • 3 Tbsp. balsamic vinegar
  • 1 garlic clove, chopped
  • 1 tsp. lime juice
  • 1 tsp. lemon juice
  • 1 Tbsp. honey
  • 3/4 cup olive oil
  • 1/4 cup Greek yogurt, plain
  • 2 Tbsp. fresh parsley, chopped
  • 2 Tbsp. fresh cilantro, chopped
  • 2 Tbsp. fresh basil, chopped
  • 1 scallion, chopped
  • 2 tsp. capers
  • Nu-Salt and pepper, to taste

Directions

  • Blend together avocado, balsamic, garlic, lemon juice, lime juice and honey in a food processor until coarse puree forms.  Slowly add oil; blend well.  Transfer to a bowl.
  • Add yogurt, parsley, cilantro, capers, basil and scallions; whisk well.  Season with Nu-Salt and pepper to taste.
  • Cover and let sit in the fridge for at least 4 hours.
  • Re-whisk before serving. Serve chilled.
  • Enjoy!

Pear Sandwiches

These pear sandwiches are the perfect treat for a hot summer day…the juicy, crisp pears mixed with nut butter, golden raisins and granola is a great way to cool off with a healthy summertime treat!

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Ingredients

  • 2 Pears, cored and cut crosswise into 1/2 inch thick disks
  • 1 tsp. Lime juice
  • 3 Tbsp. Organic Nut Butter (Almond, Cashew, Peanut, etc.)
  • 2 Tbsp. Golden Raisins
  • 2 Tbsp. Granola of choice

Directions

  • Brush each pear slices with lime juice to keep them from turning brown and to add a nice zest of flavor.
  • Spread one side of half of the pears with nut butter then sprinkle with granola and raisins. Top with remaining pear slices, pressing down gently to make the sandwiches.
  • Place into the fridge until ready to serve.
  • Serve cold and enjoy!