HealthyHappyLovely

(I modified the recipe to make 4 so the following measurements might be a little weird to you!)

Ingredients:

3/4 lb ground turkey (i subbed for ground beef, either work!)

4 red peppers 

1 cup of dry quinoa (see below)

1 carrot

1 clove of garlic

1/4 cup of onion

1 teaspoon basil

1 tablespoon brown sugar

24 oz. diced tomatoes

you need 2 pots and one pan! :)

About Quinoa (keen-wah)

this was my first time using it. It’s high in fiber when shelled correctly and high in protein. it doesn’t have much of a taste, it has a texture…i really enjoyed it. you should definitely check it out, especially if you’re like me and you struggle to get enough protein in your diet! look in the aisle you would find rice and couscous.

Directions:

pre-heat oven to 350 degrees F.

1. put water in big pot and set to boil (for red peppers) and small pot with 2 cups of water (it’s important to measure the water for the quinoa!)

2. for quinoa, when boiling put 1 cup of dry grain in and lower the temp, cover it and set your timer for 15 minutes.

3. when water boils for peppers, put them in the pot and cover for 4 minutes, then take them out and run them over cool water, allow them to drain and set them aside.

4. in your pan (a deep pan works best) combine turkey, carrot, onion, and garlic until soft. 

5. after 15 minutes the quinoa should be translucent and most of the water should be soaked up.

6. when carrots/turkey/etc soft, add tomatoes, basil, brown sugar, and quinoa. cover and simmer for 30 minutes.

7. cut tops off red peppers and gut them.

8. when done simmering, scoop mixture into each pepper. you might have some left over, that’s ok.

9. bake in the oven for 15 minutes.

enjoy!

this was really really yummy. i’m so glad i made it! it was tricky to figure out the correct timing to make it, but it turned out really well and my friends liked it too. also, i have an extra to have for dinner tomorrow! mmm!

Nutrition facts: 

Serving Size: 1 pepper, 407 calories, 4.7 g fat, 400.6 mg sodium, 59.2 g. carbs, 32 g. protein, 9.6 g. fiber, 13.6 g. sugar.

(i dont think the picture does it justice. it’s soooo yummy!)

I took it from food.com, but adjusted it a little bit.

Ingredients:

1 Mahi Mahi fillet

2 tbsp tomato paste

1 1/2 cups of diced tomatos

3 basil leaves

2 garlic cloves

2/3 cup of water

1 tbsp lemon juice

1 bulb of shallots

How to: 

combine the diced tomatos, garlic, and shallots into the pan to sweat, then add the water, lemon, paste, and basil till it boils. after it boils, simmer it (which means that it has bubbles on the edge of the pot) so that it reduces into a nice sauce!

Meanwhile, take the mahi mahi on a pan (maybe have some EVOO on there so it doesn’t stick.) it cooks really quickly, about 3-4 minutes on each side so that it’s brown. add some salt and pepper. 

plate it with about 1 cup of the sauce, and enjoy!

Nutrition facts on this meal:

Sauce: 113 calories, 3g. fat, sodium 588.8 mg, fiber 4.1g, 21.2 g. carbs, 10.4 g. sugar, and 2.8 g. protein.

Mahi Mahi: (for 6 ounces) 185 calories, 1.5 g fat, .4 g saturated fat, 159.9 mg cholesterol, 192 mg sodium, 0 carbs, 40.3 g protein.

it was SUPER filling!

Overnight Oats!

(via healthyhitsthespot.tumblr.com)

I talk about these in my intake all the time because healthyhitsthespot turned me on to them and i’m OB.SESSED. so yummy and filling for the morning. 

I know they don’t LOOK delicious, but that’s mostly because i put them in a tupperware overnight and eat them right out of that. I promise they’re good!

Recipe:

1/2 cup of quaker oats. (not instant)

1/2 cup unsweetened almond milk, although you could certainly use the sweetened or the vanilla flavored if you wanted.

1 tsp. of agave (a natural sweetener, look in the organic or the bakery aisle!)

1 tsp. vanilla extract

Directions: mix together, refrigerate overnight! easy peasy.

The next part is up to your discretion, but I usually add 10 almonds crushed up (for texture), and 1/2 of a banana, all sliced up. I really like the added flavor these give me…but you can try other things or nothing at all!

Ingredients:

3-4 oz. of chicken

2 basil leaves

1 garlic clove

1/8 cup of mozzarella cheese

1/4-1/2 cup of diced tomatoes (i used Hunt’s with balsamic vinegar in it.)

just grill chicken, dice the garlic and basil—scoop the tomatoes, garlic, and basil, and mozzarella on top!

—easy as pie! and really quick.

Nutritional Information:

Calories: 193, Total Fat: 3.6g, Saturated Fat: 1.3g, Sodium: 358.7 mg, Carbs: 6.9g,  Fiber: 1.4g, Sugars: 3.4g, Protein: 4.9g