Tag: ny resolution

#3/52 Italian Stuffed Peppers

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This recipe from well plated was okay. We opted for ground turkey, and I’m pretty sure my husband didn’t notice it wasn’t beef. In my opinion, turkey doesn’t have much flavor, so I did HEAPING teaspoons of Italian seasoning, doubled the red pepper flakes (would do more next time), and added extra mozarella by accident.

Our peppers were on the thicker side, and I wish I would have cooked them for closer to 50 minutes instead of 35. All in all, these stuffed peppers are on my “OK” list. I think the next time I try stuffed peppers; we might check out a different recipe. Do you like stuffed peppers? What are your favorite ingredients to stuff them with?

Ingredients  

  • 4 large red bell peppers
  • 2 teaspoons extra virgin olive oil
  • 1 pound ground chicken or turkey
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes or up to ½ teaspoon if you like more spicy
  • 1 can no salt added diced tomatoes with juices, 15 ounces
  • 1 1/2 cups cooked brown rice farro, quinoa, cauliflower rice, or orzo (if using orzo, undercook it slightly)
  • 1 cup shredded Mozzarella provolone (or a mix)
  • ½ cup Parmesan divided
  • 2 tablespoons chopped fresh basil

Instructions 

  1. Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
  2. Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
  3. Remove the pan from the heat. Stir in the rice (or farro) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.
  4. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot.

Week 52

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Wow. We made it y’all. The last week of 2020! I’m sure no one remembers, but I actually started doing a healthy snack a week as a New Years Resolution in hopes to lose the baby weight I still hadn’t managed to shed.

At the beginning of 2020, I was still 170 lbs, 4 months post-partum. A combination of eating healthier and hiking with my little one enabled me to hit my pre-pregnancy weight of 140 by mid-summer, even getting down to 135, because hiking with a baby is hardwork, haha!

I’m also going to add that this is the first time in my 32 years of living that I have actually kept a new years resolution all the way to the end of the year! And I want to thank all of you who have taken the time to check out my lovely creations each week. If it wasn’t for the random “I love your videos” private messages from a lot of you, I may have given up. So thank you!

I would love to hear what you are writing on your resolutions list for 2021! I think as a whole we will all be looking forward to it for many reasons 🙃

So for week 52, the last and final week of healthy snacks of 2020 I give you Mediterranean Bites and Parfait Bites. I devoured all 15 I made while I was editing the video….They’re even better than I thought they would be!

Mediterranean Bites

  • 30 Athens mini fillo shells 2 boxes, defrosted
  • 3/4 cup + 3 tablespoons hummus
  • 1/2 cup diced English cucumber
  • 1 roasted red pepper 2 halves, diced
  • 1 1/4 cup crumbled feta cheese
  • 1/4 cup hempseed
  • 2 tablespoons minced flat-leaf parsley

Instructions

  • Fill each mini fillo shell with 1 ½ teaspoon hummus.
  • Divide the cucumber, roasted red pepper, feta cheese, hempseed, and parsley evenly between the fillo shells. Serve.

Parfait Bites

  • 30 Athens mini fillo shells 2 boxes, defrosted
  • 3/4 cup + 3 tablespoons greek yogurt
  • 1/2 cup blueberries
  • 1 cup strawberries
  • 1/4 cup hempseed
  • 1/4 cup toasted coconut

Instructions

  • Fill each mini fillo shell with 1 ½ teaspoon greek yogurt.
  • Divide the blueberry, strawberry, hempseed, and toasted coconut evenly between the fillo shells. Serve.

And for those reading this blog, if you want to see any of the food videos they are on my Instagram at @indigocrystal11 🙃 not every week has one, but a majority of them do because they’re fun!

Week 51

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I have officially exhausted my sweet tooth (whoops) before Christmas day. I am so sick of cookies. Lol, so, for week 51 we are going savory and healthy goodness! This week I bring you Savory Energy Balls! If you have been following my snack regime this year you’ll know we have tried a few different kinds of sweet bliss balls, but as I stated earlier, I am so done with sweets. I hope you enjoy these tasty combos like I have been!

For the Pizza Balls:

  • 1/2 cup Almonds
  • 1/2 cup White Beans, drained and rinsed
  • 2 tbsp Rice Flour
  • 1 tbsp Tomato Paste
  • 1 tbsp Nutritional Yeast
  • 1/2 tsp Italian Seasoning
  • Pinch of Salt

For the Curry Balls:

  • 1/2 cup Cashews
  • 1/2 cup White Beans, drained and rinsed
  • 2 tbsp Rice Flour
  • 1/2 tsp Curry Powder
  • 1/2 tsp Garlic Powder
  • Pinch of Salt

For the Garlic & Herb Balls:

  • 1/2 cup Mixed Nuts
  • 1/2 cup White Beans, drained and rinsed
  • 2 tbsp. Rice Flour
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp Garlic Powder
  • Pinch of Salt

INSTRUCTIONS

Assemble all Bliss Balls as follows:

  1. Combine all ingredients in a food processor or high speed blender and pulse until well-incorporated.
  2. Wet your fingers slightly (this prevents the dough from sticking) and use a 1/2 tbsp measure to scoop out the ball “dough” and roll it into spheres. Each recipe will create between 10 and 12 balls.
  3. Store your Bliss Balls in an airtight container in the fridge for up to one week, or in the freezer for up to two months.

White Beans may be substituted with Black Beans or Pinto Beans. I would not recommend using Chickpeas or Garbanzo Beans in this recipe, as they are not as moist.

Rice flour may be substituted with any flour of choice.

Week 40

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Can you believe today is the last day of the 40th week of 2020? 12 weeks left of healthy snacks… what would you like to see for 2021? 😀

So you know that awkward time in the afternoon when you’re hungry but don’t want to ruin your appetite for dinner? It hit us today. Trying to find the delicate balance between satiation and overindulgence. I think I nailed it! These really hit the spot. They are packed full of flavor with the smoked salmon and hint of lemon. My favorite were the ones with both olives and sweet cherry peppers on top!

Smoked Salmon Cucumber Bites

  • 4 ounces smoked salmon
  • 1 cucumber
  • 1 5-ounce container of unsweetened Greek or Icelandic yogurt (i used lemon noosa)
  • 1 teaspoon fresh lemon zest
  • Sweet cherry peppers, olives, and/or capers
  • optional – fresh herbs (dill, basil, cilantro)

INSTRUCTIONS

  1. Slice the cucumber into 1/4-inch slices.
  2. Optional: Place the yogurt in a coffee filter over a small jar for one hour to allow the liquid to drain. (I only had patience for however long it took me to cut up my vegetables haha)
  3. Mix 1 teaspoon of lemon zest into the yogurt (you can also use crème fraiche)
  4. Top each appetizer with a small dollop of the yogurt, smoked salmon, and your choice of sweet cherry peppers, olives, capers, and herbs.
  5. Best assembled within a few hours of serving. Store in the refrigerator until 10 minutes before serving.

Week 34

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Zucchini Pizzas

I decided to prepare these 2 different ways. One was directly on a cookie sheet with parchment paper and the other was raised on a rack in a baking pan. I think the pizzas that were raised up taste better, they seem a little more firm at the base making them more pizza-like. They both still taste super great

There isn’t really a recipe for these guys because it’s all what you like besides the basics of having a zucchini slice act as the bread, your pizza sauce, and your cheese. You can either not top it or top it with seasoning or anything else you like! Bake at 400 for 8 to 10 minutes ❤

I did want to share some fun facts about the ingredients of this treat: The flower of the zucchini plant is edible,
mozzarella was originally made with Buffalo milk,
green peppers have twice the vitamin c then citrus fruits,
pepperoni means big pepper in Italian however this salami variety originated in New York City in 1919,
eating olives improves the appearance of wrinkles by 20% since they contain oleic acid,
and tomato seedlings have been grown in space!
Do you think they made pizza sauce?

Week 33

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Fruit Tarts

Every ingredient in this treasure is made possible by pollinators 🐝 thank you bees

These are delightful, it’s hard to stop at one!

Almond flour is high in protein, manganese, vitamin E and monounsaturated fats, low in Carbohydrates, and contains fiber. 

Greek yogurt is full of protein, probiotics, B12, potassium, a work out recovery food, iodine, and calcium.

Berries are loaded with antioxidants, help improve blood sugar levels and insulin response, help fight inflammation, and help lower cholesterol.

Recipe

Crust

  • 2.5 cups almond flour
  • 1/2 tsp. salt
  • 2 Tbsp. cold butter
  • 2 Tbsp. honey
  • 1 Tbsp. apple cider vinegar
  • 1 egg white

Filling

  • 8 oz. greek yogurt (vanilla or whatever you like)
  • 1 tsp. vanilla extract
  • 1 Tbsp. honey
  • 1/4 tsp. cardamom
  • 1 cup berries of choice

Stir together almond flour and salt. Use fork to cut butter into mixture until a rough sand texture forms. Add honey, apple cidee vinegar, and egg white and mix. Divide evenly between 12 greased muffin cups, then use your fingers to press into a tart shape. Bake at 350 for 10 to 12 minutes, until edges are golden.

Stir together yogurt, honey, cardamom, and vanilla. When tarts are completely cool, fill with yogurt mix, then top with berries and an extra drizzle of honey.

Enjoy!

Week 32

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Cherry Pomegranate Limeade Popsicles

A break from Zucchini!! 

Cherry Pomegranate Limeade Popsicles

These are stellar, the sweet and the sour combo is very refreshing.

OG Recipe
4 tablespoons sugar (i used half)
4 tablespoons water
2 cups fresh cherries pitted
6 tablespoons lime juice
1/2 cup pomegranate juice

Dissolve sugar into water, add everything to blender, and pour into a Popsicle mold! 8 plus hours later, you’ll be in for a treat!

Cherries have a low glycemic index, are rich in antioxidants and anti-inflammatory compounds.

Pomegranate gets its color from polyphenols, which not only give it its vibrant ruby color, but also are a strong antioxidant. Pomegranate also contains a very large amount of vitamin c, and may be able to help prevent cancer and Alzheimer’s alike. It helps improve digestion, and can reduce inflammation in your gut.

Limes are a huge immunity boost. They also reduce heart disease, improve complexion, and increase iron absorption.

Week 31

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Week 31 brought to you by….you guessed it! Zucchini haha

Zucchini Blueberry Muffins. Can’t wait to take these hiking!

Recipe

  • 1.5 cups flour of your choice
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 tsp. vanilla extract
  • 1 and 1/4 cup grated zucchini
  • 1 cup fresh blueberries

Preheat oven to 400 degrees F

  1. Mix together flour, sugar, baking powder, baking soda, and cinnamon in a bowl.
  2. Blend eggs, vegetable oil, vanilla extract, and zucchini in a larger bowl.
  3. Add your dry ingredients to the wet.
  4. Fold in blueberries.
  5. Bake for 16 to 19 minutes, tops will turn golden brown.

Makes 12 to 14 muffins

Week 30

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Since I have a never ending supply of zucchini at the moment, this week’s healthy snack is Baked Parmesan Zucchini Rounds.

They’re super easy to make. Slice about a 1/4″ thick, sprinkle with your favorite seasoning (I opted for garlic salt and freshly ground black pepper), and top with parmesan cheese. Bake at 425°F for 15 to 20 minutes.

Definitely something I will make again!

Week 27

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Kale, Zucchini, Quinoa Patties

I’m late on this one, needed some time to catch up on sleep after traveling. The zucchini and kale are from my garden. I chose to top one with pesto, one with sour cream, and one with parmesan cheese. Yum!

Please spam me with your zucchini recipes!!! I have so much.

Recipe

  • 2 and 2/3 cups cooked quinoa
  • 4 large eggs, beaten
  • 1/2 teaspoon salt and pepper to taste
  • 1/4 teaspoon lemon pepper
  • 4 stems of kale, finely chopped
  • 1/2 small onion, finely chopped (about 1/3 cup)
  • 1/3 cup parmesan cheese
  • 3 cloves garlic, finely chopped
  • 3/4 cup breadcrumbs
  • 1/2 cup grated zucchini 
  • 1 Tablespoon oil, plus more as needed

Instructions

  1. Combine the quinoa, eggs, salt, and any other seasonings in a large bowl. Stir in the kale, onion, cheese, and garlic. Stir in the bread crumbs and grated zucchini. Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
  2. At this point, you should have a mixture you can easily form into 20 thick patties. You want the mixture moist, so the patties aren’t dry tasting. However, you want the mixture to hold together when cooking. You can add more bread crumbs to firm up the mixture, if needed. Alternatively, you can add a couple drops of water to moisten the mixture. *The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when you have time.
  3. Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook the remaining patties. Add more oil to the skillet if needed between each batch.
  4. Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado, with hot sauce on top, etc etc. There are so many ways to enjoy them!