Lean Southwestern Stuffed Peppers

**The recipe will be enough for about 8 stuffed peppers, but I only made 4 peppers and stored the meat mixture in doubled freezer ziplock gallon bag so that it’s on hand whenever we want stuffed peppers again.

Ingredients

8 large bell peppers (in various colors if you choose), washed, the tops cut off and the inside hollowed out (seeds removed, etc.)

1 lb ground turkey breast 

1 tbsp cumin

1 tbsp chili powder

1 clove garlic, minced

Olive oil

28 oz can of Italian crushed tomatoes

1 can of black beans that have been drained and rinsed

1 large green bell pepper, seeded and diced

1 medium yellow onion, diced

1 can of plain corn, rinsed

~2 cups rice (plain, brown, Jasmine or yellow) cooked all the way through

Chopped mushrooms, optional

Salt and pepper to taste

Freshly shredded Colby Jack or sharp cheddar cheese for topping, optional

Fresh pico de gallo for topping, optional (the recipe can be found —> here)

Directions

Pre-heat the oven to 350 degrees Fahrenheit.

Line a baking dish with aluminum foil and stand the peppers cut-side up. Set aside

In a deep skillet with high sides, heat olive oil over medium high heat.

When the oil has been heated, add the onions, green pepper, and mushrooms (if you’re using mushrooms) and cook until the onions have become translucent. Season with salt and pepper. 

When the onions and other vegetables have cooked down, add the ground turkey, and using a wooden/heat-proof spoon, break down the turkey so that it turns into small pieces. Cook until browned.

Once the turkey has been browned, add the spices and more olive oil if you need it (you most likely won’t). Stir the spices into the turkey-vegetable mixture. Add the crushed tomatoes, corn and black beans and let simmer for 15 minutes. 

After simmering, add the rice to the mixture and let simmer for another 2-3 minutes.

When you are ready to cook the peppers, divide the mixture equally among the peppers, cover the baking dish with aluminum foil and bake the peppers for 40-45 minutes at 350 degrees Fahrenheit.

After ~40-45 minutes, remove the aluminum foil, and at this point, if you are going to top with cheese, do so then return the baking dish to the oven UNCOVERED and continue baking until the cheese is melted, ooey and gooey.

Let stand for about 5 minutes before eating.

Top with salsa, pico de gallo or serve as is.

**Make with MorningStar Veggie “Meat” Crumbles for a delicious vegetarian option!

Enjoy!

Post-Workout Snack 

Grapefruit (sweetened with a very small amount of pure cane sugar if you prefer)

Post-Workout Snack

Grapefruit (sweetened with a very small amount of pure cane sugar if you prefer)

Pico de Gallo 
A simple and fast summer recipe

Ingredients

4-5 Roma tomatoes (or plum tomatoes if you prefer)
1 small or medium white onion, chopped into pieces big enough to fit into a food processor (half moon shapes are ideal)
1/2 handful or so of cilanto
1 jalapeno pepper, seeded only if you can’t handle the spiciness of the seeds
Juice from 1/2 - 1 lime (however much you prefer)
Salt and pepper to season

Directions 

Add all ingredients into a food processor, chop wizard, or blender, and process until you reach the desired texture. 
If you are using the blender, be sure to pulse or chop in spurts. DO NOT BLEND. 

Enjoy! 

Pico de Gallo

A simple and fast summer recipe

Ingredients

4-5 Roma tomatoes (or plum tomatoes if you prefer)

1 small or medium white onion, chopped into pieces big enough to fit into a food processor (half moon shapes are ideal)

1/2 handful or so of cilanto

1 jalapeno pepper, seeded only if you can’t handle the spiciness of the seeds

Juice from 1/2 - 1 lime (however much you prefer)

Salt and pepper to season

Directions 

Add all ingredients into a food processor, chop wizard, or blender, and process until you reach the desired texture. 

If you are using the blender, be sure to pulse or chop in spurts. DO NOT BLEND. 

Enjoy! 

Barbecue Sloppy Jacks

A twist on the Sloppy Joe (and lighter, ground turkey Sloppy Jane), this delicious sandwich rids itself of the ground beef and instead opts for succulent chicken breast. The tangy barbecue sauce really sets this apart from the the normal manwich-esque sauce we’ve grown up eating.

Yields: ~4-5 servings

Ingredients

8 chicken breast tenderloins, defrosted, cleaned and cut into bite size pieces

1 medium white onion, chopped

1/2 red pepper, seeded and chopped

1/2 green pepper, seeded and chopped

1 1/2 clove garlic, finely chopped/minced

Barbecue sauce of your choice, sloppy Joe barbecue sauce, or your own special blend (I made my own, the recipe will be posted separately)

Olive oil

1 tsp cumin powder

2 tsp chili powder

Salt and pepper to taste

Directions

In a deep skillet with high sides or a pot, heat the olive oil over medium heat.

Add the vegetables and cook them until they start to develop color.

When the vegetables have developed a little bit of color, turn the heat to medium-high and add the chicken (batches at a time if you have a small pan) and cook with the vegetables.

** I cook the chicken and the vegetables together because the vegetables really impart flavor on the chicken and make it taste so much better

** Be sure to season each layer of the dish but specifically season the chicken with the chili and cumin powders (add more olive oil as needed so that the chicken does not scorch)

When the chicken has been cooked through and the vegetables have cooked down, turn the heat to low/medium and add the sauce

Stir to coat each piece and let cook on low heat for about 10 minutes so that the sauce can thicken

Serve on hamburger buns, rolls, bread, or whatever you prefer.

And remember, this sandwich is not called sloppy for no reason

Enjoy!

Insane Brownies

These are as amazing as they sound. The great thing about them, you don’t have to put the frosting if you don’t want to. These are decadent, delicious, yummy, extraordinary, amazing and beyond.

Ingredients for Brownies

  • 1 stick {1/2 cup} butter, softened to room temperature
  • 1 cup flour
  • 2 cups of a mix of semi-sweet chocolate chips or milk chocolate OR 2 cups ALL semi-sweet or 2 cups ALL milk chocolate {you just need 2 cups total}
  • 4 eggs
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • Pinch salt
  • 1 1/2 tsp vanilla

Ingredients for Frosting

  • 3/4 cup + 1 tbsp flour
  • 1 cup creamy peanut butter
  • 1 stick {1/2 cup} butter, softened to room temperature
  • 1 cup brown sugar

Directions for Brownies

  • Preheat oven to 350 degrees Fahrenheit
  • Line a 9x13 baking pan with parchment paper OR aluminum foil. If using aluminum foil, spray with cooking spray.
  • Melt chocolate chips and butter on stove top or in microwave. When melted, transfer to large bowl or standing mixer fitted with a whisk attachment.
  • Incorporate the sugars and add the eggs one at a time along with the vanilla.
  • Add flour and salt and switch to spoon or spatula to make sure that everything is mixed
  • Pour into pan and bake for approximately 30 minutes or until batter comes out clean on a dry piece of spaghetti or toothpick
  • Remove from oven and allow to cool completely before frosting

Directions for Frosting

  • While the brownies are cooling, you can make the frosting.
  • Cream the butter and the sugar until smooth
  • Incorporate the peanut butter and then the flour. The mixture should have a thick consistency similar to cookie dough
  • When brownies have cooled completely, evenly spread frosting on the top.
  • Wait about 30 minutes - 1 hour before cutting in squares/rectangles and serving!

We enjoyed ours with ice cream, and they were out of this world.

 Enjoy!

Kitchen Organization {Drawers and Large Spaces}

*Overview of the counter near the sink

*Eating utensil drawer that also includes appliances that don’t belong in the utensil container such as the can opener, pizza cut and potato peeler. 

*Random drawer containing parchment paper, foil, plastic wrap, a zip-lock baggy of tea, my rolling pin, coffee filters and dishwasher tabs. 

*Another random drawer containing oven mitts, pot holders, and kitchen towels

*The windowsill containing the coffee and hot beverage ‘accessories”

Kitchen Organization {Counters & Small Spaces}

*On the counter closest to the refrigerator I have baking supplies, the fruit/vegetable bowl, my glass plate & serving bowl, glass ramekins, and a wire basket that contains my frequently used items:

  • AP {all-purpose} flour
  • Granulated sugar
  • Brown sugar
  • Confectioner’s {powdered/icing} sugar
  • Semi-sweet chocolate chips
  • Non-stick cooking spray
  • Instant coffee
  • A coffee mug that contains packets of yeast and spare tea bags
  • Salt & pepper
  • Vanilla extract
  • Baking powder

*In the cabinet above this counter, I keep canned goods, dry goods, and other cooking supplies. On the top shelf, I keep:

  • Ziplock bags of dry lentils and brown rice
  • Instant grits {we’re Southern}
  • Extra boxes of tea
  • Instant oatmeal for days that I don’t want to make it from scratch

*In the fridge, I keep all of the dark green vegetables and herbs together in the drawer. I do the same for fruits that are meant to be kept in the fridge.

*On the counter closest to the sink, I keep the spice rack, the utensil container, the coffee machine, blender, spare utensils (tasting utensils), and my mixer.

*On the windowsill is where I keep the coffee, a few mugs, honey, a box of coffee creamer + raw sugar, and a mason jar that contains filtered cooking oil. I don’t throw out cooking oil that I know can be used again. I use a sieve to filter spare particles and preserve the oil in a mason jar so that it’s still fresh because I wouldn’t pour it back into the bottle it came in.

*In the corner is the “smoothie station”. I set aside that place so that everything needed for a smoothie is easily accessible in the morning before/after a workout.

Orange Chicken & Shrimp Fried Rice

Ingredients for Chicken

8 chicken breast tenderloins, chopped into medium sized pieces

Salt and pepper to taste

~1/4 cup orange sauce

2 1/2 tbsp honey barbecue sauce

Frozen broccoli cooked to package instructions

Olive oil

Ingredients for Shrimp Fried Rice

1 1/2 cup brown rice, cooked to package instructions

1/2 cup frozen peas and carrots

1/2 small white onion, diced

1/2 cup mushrooms, diced

Small shrimp - peeled, deveined, and tail-off

Soy sauce, salt, pepper, and teriyaki sauce to taste

1 scrambled egg (if you prefer)

Olive oil

Directions

While the rice is cooking on a separate burner, heat the olive oil in medium sized skillet or deep cooker over medium-high heat. Add the seasoned chicken pieces and cook them until they are 3/4 of the way done.

In a deep pot or wok, heat the olive oil over medium head. Add all of the vegetables and cook until the onions have become a translucent color.

When the chicken has been cooked 3/4 of the way, add the [drained] broccoli and continue cooking for a few minutes.

When the onions have been cooked down, add the shrimp and cook until they are done.

When the rice has completed cooking, drain any excess water and add to the pot of vegetables. Add soy sauce and teriyaki sauce according to your desired taste.

Add the orange sauce + bbq mixture together in a small bowl and pour over chicken and broccoli. Cook to warm the sauce throughout.

Remove everything from the heat.

Serve and enjoy.

Honey Dijon Salmon with Roasted Asparagus

List of Ingredients for Asparagus

1 bunch of clean asparagus, washed and patted dry

1/2 tbsp olive oil

Sea salt and pepper to season

Juice of 1/2 lemon

List of Ingredients for Salmon & Glaze

4 skin-on salmon fillets (~6 oz)

1 tbsp butter

1 tbsp brown sugar

2 tbsp Dijon mustard

1 tbsp honey

1 tbsp soy sauce

1/2 - 3/4 tbsp olive oil

Salt and pepper to season

Directions for Roasting Asparagus

Preheat oven to 400 degrees Fahrenheit.

Cut the woody ends from asparagus (or snap them off if that is what you prefer)

Using a baking sheet/dish, spread the asparagus in a single layer, drizzle with olive oil and season. Toss with hands or tongs to coat each spear.

Roast for about 12 minutes or until the asparagus is tender

Drizzle with lemon juice before serving

Directions for Salmon

Preheat the oven to 400 degrees Fahrenheit.

In a small bowl, melt the butter and brown sugar together in the microwave. When melted, stir in the honey, mustard, and soy sauce.

Using a pan that is also oven safe, heat the olive oil over medium-high/high heat.

Season the salmon with salt and pepper and place flesh side down. Cook until the salmon has brown and then flip over (skin side down) and remove from heat.

Using a pastry brush or glaze brush/bbq brush, brush 1/2 of the glaze on the salmon and place into the oven to cook for about 6 minutes or until the salmon is firm and flaky.

Remove the salmon from the oven and brush with the remaining glaze.
Plate and serve!

*I ate mine with cucumbers and a Hawaiian roll but rice would also be an amazing side dish.

Enjoy!

Bedtime Tea 

Caffeine-free organic green tea with 1 tbsp raw honey and lemon or you could always nix the tea and have a cup of hot water with raw honey. It tastes just as good and warms you up and helps you wind down. 

Bedtime Tea 

Caffeine-free organic green tea with 1 tbsp raw honey and lemon or you could always nix the tea and have a cup of hot water with raw honey. It tastes just as good and warms you up and helps you wind down.