Apple Peanut Butter Soufflé

November 22, 2013 By Laura

Soufflé is really a fluffy egg dish.

Winter makes me want fluffy things.

A soufflé is a “light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients.”

If you can fluff an egg in the oven, why not in the microwave? It sounds strange… but it’s good! And quick.

Since my competition, I have quick eating chicken first thing, but I have yet to stop running late and ~~shoveling down~~ eating breakfast in the car. A microwave breakfast is just the thing to make on the fly and go.

What better combo than peanut butter, apple, and egg? Protein and sweet, carb-y fruit to begin the day right. I love berries, but I missed heartier fruit during prep!

I scooped this out into a to-go cup after taking pics.

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Apple Peanut Butter Soufflé

1/2 C egg whites
1/4 tsp no-salt baking powder
1/4 tsp butter extract (or vanilla)
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
Pinch of cloves
2 T peanut flour*
1 small apple, chopped

In a small (cereal) bowl, beat eggs, baking powder, and extract.

In another small bowl, combine remaining ingredients, tossing with apple pieces to coat. Add apple mixture to the egg, stirring to combine. Microwave for 1-1.5 mins.

Remove and top as desired (I used more apple and freshly grated nutmeg).

*Note: You can also use coconut flour or a combo of the two here – just as delicious but a more cake-like texture.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

Reminder: next week there will not be a #strangebutgood link up. Being around family should be enough strange, and hopefully it’s a good time for all! 😉

What is your favorite quick breakfast?

Do you have a favorite breakfast fruit? I like apples at breakfast and cherries for dessert.

Cauliflower “Meat” Balls

November 21, 2013 By Laura

I can be strange.

If this you news to you… welcome to the party.

As such, my friends are pretty unique too. Today Kat is bringing her A game with some #strangebutgood balls. Today I am grateful for friend like her. Friends that just get it, friends that are there even though you’ve barely spoken for a few weeks.

By that same token, I also appreciate you guys coming back and reading even thought I’m behind on replies and blog reading. I swear I’ll catch up one day! Perhaps with an explanation of my job and WHY things are so insane right now.

Without further adieu… here’s Kat. With balls. 😉

Cauliflower “Meat” Balls

By: Kat

I’ve been a lawyer now for 3 weeks! And now I have to start really generating business. At first this seemed really scary, but now I’m ready to just jump in head-first. I want to help entrepreneurs and small businesses get off to the right start in protecting their intellectual property and getting a good, solid business set-up.

This is the life I have dreamed of. (Editor’s note: this makes me so very happy for you – livin’ the dream!)

I would ideally like to work with people in the creative, holistic, food, and fitness industries, protecting their trademarks and copyrights, and helping with creative and strategic business plans. Let me know if you ever need a lawyer, you creatives! (Editor’s note: Shamless plug. I like it.)

In the meantime, since I’m still not quite full-time, I’ve been experimenting like crazy. I thought this would be a squash-y blog post, but I have a new favorite recipe I would like to share instead (squashing my own squash idea… hehe so nerdy!). Cauliflower meatballs. Random brainchild, since I’d never made any kind of meatball before.

These meatballs are incredible! They are hearty, flavorful and as “meaty” as cauliflower can get. They would go with any kind of sauce, from a Tomato and Pesto Mayo (which I used), to a rich marinara. They are also gluten-free.

Cauliflower Meatballs Over Squashes

½ head of cauliflower, diced finely
½ medium white onion, diced finely
6-7 cloves of garlic, diced
1 egg
1 T olive oil
1 T coconut oil
¼ C Parmesan cheese
¾ C breadcrumbs (I used Glutino’s GF)
Herbs of your choice
1 tsp cumin
Salt & Pepper to taste

Preheat the oven to 375. Sauteè the onions and garlic over medium/medium high heat with salt first for a bit (about 3-4 minutes) to get them soft, then add the cauliflower. Sauteè for another 10 minutes, until they are almost cooked.

Pour mixture into a large mixing bowl. Sprinkle in the herbs and cumin (I used about 3T parsley, but you can also use fresh basil/oregano/any herb), stirring to combine. Then mix in the bread crumbs, egg, and oils. It should resemble a meatball-like mixture now.

Mold into 1 ½ in balls. Place on parchment paper. Bake ~40 minutes, or until brown on top. You can then submerge in sauce or serve as-is with dipping sauce.

You can also elect to blend the cauliflower/onion/garlic in a food processor if you want them to have a smoother, more chicken-nugget-type texture.

Personally, I really liked the “meatiness” of having little bits of cauliflower comprising my delish balls. (Editor’s note: That’s what she said.)

At least if I’m nervous about starting my own business/law firm, I know there are others out there equally scared to go against the mold, do something different, be an entrepreneur. I also know that I can come home and be as creative as I want without judgment. (Editor’s note: This is why I love you and I cannot wait until we have our reunion date Saturday!!!)

***

Quick note about #StrangeButGood: It’s ON tomorrow, but next week I’m taking a Thurs-Fri Turkey Day break. Save your Strangess for Friday, December 6th!

Who has been scared to start their own business? Me!!!

Have you ever made cauliflower meatballs, or something equally odd? Does my cauliflower pizza crust count? How about the pancakes?

Strange But Good: Tofu Jalapeño Poppers

November 8, 2013 By Laura

You could stuff jalapeños with the typical mixture of cheeses.

But you know I need my protein.

In a strange twist, I found the solution in the form of a vegan protein source. Tofu.

Tofu is the chicken of the vegetarian world. It is a neutral protein that can take on any flavor. I’ve use it in the past to as a cheese replacement in Eggplant Rollatini, as an egg replacement in an Indian-Inspired Scramble, a chicken replacement in baked Chili-Nutty Tofu, as a thickener in Carrot Cake Batter Protein Shake, and even a protein add in this Tofu Grilled PB&J.

I use tofu here with a delicious mix of garlic and onions cooked with Mexican-inspired herbs and spices. You can experiment with any type of filling in these poppers! It makes for a fantastically creamy, low-fat, high protein stuffing!

Tofu Jalapeño Poppers

12 fresh jalapeños
9 oz extra firm tofu, squeezed of excess water and crumbled
Juice of 1 small lime
2 cloves garlic, minced
1 T nutritional yeast
1 tsp dried cilantro
1 tsp cumin
1/2 tsp smoked paprika
1/4 tsp onion powder
1 tsp dried cilantro

Preheat oven to 400 degrees.

Slice the jalapeños and remove ribbing and seeds. Set aside.

In a large bowl, combine remaining ingredients using a fork to smash together.

Stuff each pepper half with tofu mixture.

Set each pepper on a foil-lined baking sheet. Place in oven and bake for ~20 mins, until the peppers have softened.

Let cool slightly and enjoy!

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

I’m on the road to KY for my competition this weekend! Thank you all SO MUCH for the well-wishes. I’ll be over-sharing (as usual) on Instagram. 😉

What is your favorite way to use tofu?

Have you made anything strange but good lately?

Creating a Life & Creating Fun Recipes

October 31, 2013 By Laura

Who doesn’t love a holiday?

Especially one that lends itself to so many inappropriate jokes…

Step 1…

I know Halloween isn’t technically a holiday (i.e. we still have to work), but it one of my favorite festive events. I won’t be party-ing it up this year, so I’d like to ask all of you benevolent ghouls to have an extra drink/Reese’s pumpkin/costume fun for me.

Not to worry, I plan to taking a nice walk through a neighborhood to scope out the trick-or-treater costumes ~~while trying not to look like a creeper~~. Watching all the kids having so much fun in pursuit of a sugar-high is the best part anyway. Well, second only to knowing I don’t have to come home and try to put an over-stimulated child to bed. 😉

Kat is in the spirit too! She has some new to share… I think you’ll agree that she deserves to celebrate a little extra tonight…

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Creating a Life & Creating Fun Recipes

by: Kat

Even when you think you have it all figured out, you still have a chance to change and create.

It just occurred to me recently how much change has happened in my life this year that I don’t even really recognize my life (Editor’s note: that happened to me a couple of years ago… crazy, isn’t it?! Life is so good.). With all the changes happening, it is a chance to really think about how I want to create my life, and how I want to see thing unfold.

This year, I graduated, leaving the perceived safety of an academic environment, spent a summer barely working while studying for the bar, started a new relationship, our families of animals (3 dogs and 3 cats) have come together in one home (yes, I now have pet hair-I only had two hairless cats for the longest time)…

…and I’ve OFFICIALLY PASSED the bar, so I can try to stop working just part-time and really practice law. (Editor’s note: SO insanely proud of you. I can’t wait to celebrate your success!)

I got SWORN IN yesterday! This is me signing my attorney’s oath.

Now – how do I create my life so that it feels good – so I’m doing work that inspires me, motivates me, and fills me up? How do I navigate a home-space so different from where I was comfortable for so many years to have an even more comfortable, more happy environment? I have options, and I’m excited (and nervous!).

All of this change has sent me right back to therapy. (Editor’s note: you’re a smart girl – I should have done that when change was busting my balls.) I have an awesome new creative, holistic therapist helping me use my personality strengths so they can be guiding my new life (instead of letting those not so pretty reactive parts shine through)!

Also, Happy Halloween! To those of us not handing out candy…

And you can also get creative by being wickedly inappropriate. (Editor’s note: I think it’s a boy…)

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Or you can be boring like me and go about your daily life making recipes inspired by your cravings.

Lately, I have been craving EGGS. You can only eat so many over-easy eggs with toast in one week before you really want something different (Editor’s note: blasphemy!). I saved some sautéed peppers, onions, and mushrooms from a pizza night and used them to make this Pesto Omelette.

What I love about this recipe is that it really creates a great meal for breakfast, lunch, or dinner, and it’s loaded with healthy fats, protein, minerals and vitamins. It’s also super fast, and the pesto/drunken goat cheese combo make it super special!

I have a ton of fall recipes I’m getting ready to hone in on and share. First is my Butternut Squash with Brown Butter Sage Sauce (Editor’s note: you needed a taste-tester for that, right???). This will be happening soon, along with a new surprise squash I’ll be getting with my next veggie delivery! So stay tuned!

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Pesto Omelette

2 large organic eggs
2 ½ T coconut milk
2-3 T sautéed veggies
Garlic salt, to taste
2 T pesto
2-3 T drunken goat cheese, sliced
2 T coconut oil
Sliced tomatoes (optional)

Preheat a nonstick pan over med-high heat and add coconut oil.

Whisk the eggs in a bowl until they fluff up a bit, add the coconut milk and whip a little more (this is important for any fluff).

Pour the mixture into preheated pan, add garlic salt evenly over the entire mixture. Stir vigorously with a rubber spatula for 5 seconds, then add the sautéed veggies, cheese, and pesto to one half of the egg mixture.

Let it cook until you start to see that most of the eggs on the side without the veggies is forming a solid mass. Lift the pan so that the excess liquid/egg mixture distributes, and then use your spatula to loosen the edges from the pan.

Shake the pan to loosen the eggs, and slide the spatula under and around the side without the veggies. Let it cook for another 45 sec – 1:15 on each side.

Plate and serve with sliced tomatoes.

***

The thinkThin bar giveaway winner has been selected! Check out the original post to see if YOU won this treat.

What are you doing to create your life so that it feels good to you?

What exciting fall recipes or ingredients are you playing with?

Peanut Butter Pumpkin Pie Eggs

October 14, 2013 By Laura

This is the fall of orange.

My least favorite color to wear, but one of the most delicious.

Unbelievably, my palms aren’t orange. My whole body will be orange in 3 weeks. It’s almost competition time! Food wise, I can’t get enough pumpkin, winter squashes, sweet potatoes, and carrots (many of you understand my addiction). I eat one of those at almost every meal! Including breakfast.

The orange pumpkin pie filling mix above was added to eggs. I mixed together pumpkin puree with spices… and then decided it was missing something. It tasted too traditional.*

Peanut ~~butter~~ flour!!!

*If you’re into traditional, you can leave the PB out.

Since PB & Peggs is taken, I thought calling it pie was appropriate. It tasted like pie. Breakfast pie.

It also earned me some fun looks when I walked into my gym eating it Saturday morning (please note the environmentally friendly mug). Marvelous, no?

Recipe at the bottom of this post.

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Which brings me to more marvelous – I am working on getting my personal training certification! Even better, I am doing it though Lee Haney’s IAFS program. I got to spend 8 hours at the gym learning from him on Saturday.

In case you don’t know Lee Haney, he’s an 8x Mr. Olympia. This man is legit. I love his real approach and emphasis on fueling with natural, whole foods.

In case the scramble wasn’t enough pumpkin for you, check out the Peanut Butter Pumpkin Pancakes my #strangebutgood partner in crime, Heather, posted this weekend.

I made them Sunday morning. My modifications: reduced oats and peanut flour to 2T each, increased egg whites to 1/4 C, and used cottage cheese instead of yogurt. For syrup, I mixed sugar-free syrup, pumpkin, and cinnamon.

This weekend of pumpkin was beyond marvelous.

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Peanut Butter Pumpkin Pie Eggs with Pear

1/4 C pumpkin puree
1 T peanut flour (or peanut butter)
1 T unsweetened almond milk
1/2 tsp cinnamon
1/4 tsp ginger
Pinch of cloves
4-5 drops liquid stevia
1/2 C egg whites
1/2 large Asian pear, diced

In a small bowl, combine first 7 ingredients.

Scramble the eggs until almost done. Stir in the pumpkin mix and pear, cooking ~1 min to warm through.

Transfer to plate and tops as desired (I used additional pear and almonds). Enjoy!

***

I feel like I went 100 miles an hour all weekend, but in a good way. It’s fun to look up and realize you’re exactly where you want to be.

Are you orange-obsessed? What’s is your favorite orange food?

What was marvelous about your weekend?

Plantain Zucchini Muffins

October 10, 2013 By Laura

Who has TIME to post negative comments?

~~Not that I don’t speak them from time to time…~~

It takes a real effort to read a post and formulate a less-than-nice comment. Why would you go to all this trouble? Why do you care so much?

Anonymous posted this on my blog yesterday:

Normally I wouldn’t waste the energy to respond… but I’m feeling feisty this week.

I actually do use a lot of “real” dishes. Often I eat my breakfast from a coffee mug
I’m such an ~~old lady~~ ~~horder~~ responsible citizen of the world that I will use the same paper plate for every meal I eat a work in a day
You don’t have to read my blog. If you don’t like what I say/do/eat from, don’t read. I don’t agree with judgmental, funeral-protesting ass holes, so I steer clear of Westboro Baptist Church.
Anon… I’ve always been curious. Why go to the effort to comment but not even have the kahunas to use your name?

I feel better, Don’t you? You will after you taste my muffin. 😉

The plantain craze took me a while to get on board with. I was too busy with kabocha.

Now that I’ve gotten on the train, I’m putting them in all the things. I love to just caramelize them for eggs, pizza-creations, and salads. That Plantain Ginger Protein Bread rocked. The natural next step was a muffin.

I’m not exaggerating when I tell you this is one of the best muffins I’ve ever made. And it was easy. Half of the ingredients are just tossed into a blender!

After blending the plantain and the wet ingredients, pour it into the dry, give it a quick stir, and fold in the zucchini.

The result of this plantain and zucchini combo is a fantastically moist, satisfying sweet muffin. Depending on the ripeness of your plantain (it should almost be black) and your preferences, you may not even need that extra bit of sweetener!

Those of you who know me won’t be surprised that I amped up the protein in these. I used my favorite Growing Naturals Rice protein. With that addition, these muffins have more than 6 grams of protein!

The only sugar comes from the plantains, but the fact that these are on the healthy side doesn’t mean they don’t taste like the “real” deal. Don’t believe me? Ask my favorite concierge…

Testify!

If you find a Siamese plantain, you can make a double batch! Have you even seen this before?!

It has to be good luck or something…

Plantain Zucchini Muffins

1/4 C spelt flour
1 scoop (31g) Growing Naturals Vanilla Rice Protein Powder
1-2 T Xylitol (or other sweetener, adjust based on sweetness of plantain)
1 tsp no salt baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1 large, ripe plantain (~160g)
1 egg (or flax egg)
1 tsp vanilla
1 C zucchini, grated (~120g)

Preheat oven to 375 degrees. Grease 6 regular-sized muffin tins with Pam/butter/Earth Balance.

In a large bowl, combine dry ingredients.

In blender (I used the Magic Bullet) bowl, puree plantain until smooth. Add egg and vanilla, blending again just to combine.

Add the wet mixture to the dry, stirring until just combined. Fold in grated zucchini. Pour into muffin tins and bake for 20-25 minutes.

Makes 6 muffins.

Approximate Nutrition Info: 102 calories, 1.2g fat, 18.8g carbohydrates, 20.6g sodium, 1.9g fiber, 4.8g sugar, 6.3g protein

***

I’m pretty excited… this weekend I’m going to take a class to being getting my personal training certification! I’m baking these muffins for the class. 🙂

Why do you think people leave negative comments anonymously? Have you ever done it?

Have you gotten on the plantain train? Hee hee… that rhymes.

Peanut Butter Apple Cinnamon Roll

October 7, 2013 By Laura

There are certain smells that make me stop in my tracks.

Pleasant smells… the other kind make me RUN.

I spend a good deal of time in the airport. The Atlanta airport, like many others in the US, has a Cinnabon. I can walk away from the waffle cone smell at Ben & Jerry, the pizza from Sabrro, the Chick-fil-a chicken biscuits… but the smell of that cinnamon laced sugar bomb makes me pause.

Rather than having a 730 calorie bomb, I decided to make my own. And one-up them by adding peanut butter and apples.

It takes a couple of steps, but they are steps you’ll be glad you took as soon as you bit into this gooey-chewy cinnamon-laced roll. Plus, you can make a few to reheat for a quick breakfast throughout the week!

The pic above starts out with the uncooked, apple lined rolls in a ramekin. Then I baked the egg and cinnamon soaked bread into a hot roll oozing with baked apple deliciousness. After ~~dumping~~ neatly turning it on to a plate, I topped with peanut sauce.

A note on the bread and peanut sauce: I used P28 High Protein Bread to make this a super-high protein treat. You could use any bread, but know that P28 slices are huge so you may need an additional slice if you use a smaller bread. For the sauce, I used my beloved peanut flour. You could easily sub in peanut butter (or any nut/seed butter), or use a vanilla protein powder in the same proportions to make a glaze.

This would be good without the apples too… but it’s fall. Be festive! It adds a fresh sweetness to the decadent roll. And that’s pretty marvelous.

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Peanut Butter Apple Cinnamon Roll

For the Roll

1/4 C egg whites (or flax egg)
2 tsp sugar-free syrup
1/2 tsp cinnamon
1/4 tsp butter extract
1 slice P28 High Protein Bread*
1/4 apple, sliced very thin (plus more, to top)

For the Glaze

1 T unsweetened vanilla almond milk
1 T peanut flour (or peanut butter)*
1 tsp sugar-free syrup
1/4 tsp cinnamon
1/4 tsp butter extract

Instructions for the Roll

Preheat oven to 375.

In a bowl, beat together eggs, syrup, cinnamon, and extract.

Slice the bread into 3 long strips, gently flattening and stretching out. Soak strips in the egg mixture, as if you were making french toast.

Line strips with the thin apple slice, roll up like a cinnamon roll, and place in a prepared ramekin.

Bake for 10 mins (until lightly browned). Allow to cool slightly. Turn ramekin over onto you plate to remove the roll. You may need to loosen the edge first.

Instructions for the Glaze:

Mixing together milk, peanut flour (or butter), syrup, cinnamon, and extract.

Slather across your cinnamon rolls.

Take a bite. Have a moment of silence. Continue to inhale the roll.

Approximate nutritionals: 223 calories, 4.6g fat, 328g sodium, 22.5g carbohydrates, 4.1g fiber, 8.2g sugar, 24.8g protein

*Notes:

You can use any type of bread. P28 bread slices are huge – if you use another brand, you may need to use 1/5-2 slices
Vanilla protein powder can be used in place of the peanut flour for a more “traditional” glaze. I like using Growing Naturals.

***

Thank you all SO MUCH for the kind comments and participation in blogiversary week! Check back at the Growing Naturals and Favorite Things posts for the last 2 winners! I’ll have a discount code from the Growing Natural folks tomorrow!

Is there a “treat” you always have when you travel? I’m a sucker for Coke Zero and pretzels on the plane.

Have you ever re-created a favorite restaurant meal in a healthier way? What was it? Feel free to link up – sharing is caring!

You’re Off to Great Places + Growing Naturals Giveaway

October 3, 2013 By Laura

I’m addicted to the powder.

Not that powder. Where are your minds?! Shame!

Protein powder, bro. I have high standards:

NOT grainy or chalky
Not full of sugar or loaded with a billion carbs
Must actually taste like the flavor on the label
Ingredient lists need to be recognizable and short
Must contain at least 20g of protein

I have tried them all. Today, I am SO excited that my #1 favorite protein powder of all time, Growing Naturals, has agreed to join in the Blogiversary week celebration. They meet my high standards and then some… they are even soy-free and vegan!

The chocolate rice powder really does impart a chocolate taste. It’s perfect in my Mocha Beet Frapp. The vanilla was just the right amount of flavor to make my Plantain Ginger Bread taste like a warm treat.

I’m getting wordy. It’s Kat’s turn to blog today. Just click here for more on why they rock. Or, for proof, know that ~~beg~~ seek them out to sponsor me at Blend and do giveaways… I want everyone to try it! 😉

Sooooo… here’s the schwag one of you will WIN (giveaway entry at the bottom – US only, along with winners for Monday and Tuesday’s giveaways!):

Speaking of protein… my girl Kat is going to need plenty to fuel the race she’s running this weekend. Check her out and wish her luck below!!!

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You’re off to great places!

(by: Kat)

I’m leaving for my 100 mile race in Pennsylvania today. Yes, 100 miles, 32 hour time limit. I’m trying not to try to figure out how fast I have to run each mile to finish in under 30 hours, under 28 hours, etc. I really just want to finish. (Editor’s note: You are officially my hero.)

I’m scared, and I even emailed the race director to see if I could defer my entry ‘til next year. He said no, so I’m going. Eeeeeeek!

This has brought up serious insecurity. Why do my friends believe I can do this more than I believe in myself? My new mantra on my runs has inspired some confidence in me. I’ve been telling myself, “I am strong, I am injury-free, and I can do this!”

It really does help me re-frame and know my body is capable and my mind is yearning for the … what? (Editor’s note: This is so true. I do it in lifting. It’s amazing what positive self-talk can do to your physical abilities… and you know I’m not the touch-y feel-y type.) Maybe a break-through, maybe a break-down. Sometimes we need a little of both.

I plan on taking good care of myself, and Wednesday night was all about packing carefully, and preparing my food/necessities. With 100 miles on foot, you have to think: breakfast, lunch, dinner, snacks, and more calories. (Editor’s note: Meal time is my favorite!)

I also have to think about injury prevention, which means lights, batteries, keeping myself warm. I have to honor the body that allows me to even attempt this kind of challenge. I am so grateful to have a healthy body that allows me to push myself physically to achieve something mentally.

I also need to mention that waiting for my bar results has been a terrible waiting period, and I keep getting asked about the date for results which makes me a little batty. It’s October 28^th. Results October 28^th. (Editor’s note: We are going to celebrate hard core! I know you OWNED it!)

Right now, I’m wound up tight, and so are my finances. I’m so grateful for everything I have right now, including my Cold Life Organics deliveries, which save me money and allow me to experiment.

A few experiments lately include this parsnip-cauliflower puree and stuffed red bell peppers. They are both so easy I didn’t initially think of them as a blog post. But they are unique, delicious recipes that helped me to think outside the box.

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Parsnip-Cauliflower Puree

3 large parsnips, cut roughly into ¼ inch pieces
½ head cauliflower, cut roughly into ¼ inch pieces
½ Vidalia onion, diced
4 large cloves of garlic, chopped
Salt, to taste
1-2 T coconut oil
3 T butter
¼ C coconut milk

Saute onion, garlic, cauliflower, and parsnips in the coconut oil until it is generally soft-ish. You should easily be able to pierce the parsnips with a fork.

Add saute to a food processor and puree. Add coconut milk, butter, and salt to taste.

The parsnips give the cauliflower puree a floral taste that isn’t overwhelming. It’s a fun substitute for mashed potatoes that will leave your guests wondering. It’s gluten free, and can be made vegan by substituting the butter for your favorite butter substitute. It’s also lower carb and lower calorie, if you’re going for that! I served it with a little salad and chicken.

Stuffed Red Bell Peppers

1/4 lb ground anti-biotic free chicken
1/4 C rice, uncooked.
2 red bell peppers
1 C marinara sauce
1/4 yellow onion
1 T coconut oil
4 cloves of garlic
1/4 green bell pepper
1/8 C nutritional yeast

Preheat oven to 400.

Cut the tops off of bell peppers, and clean out seeds. Boil water and cook the bell peppers in the water for about 4-5 minutes.

Meanwhile, cook rice according to package instructions. Set aside.

Saute green pepper, onion, and garlic in the coconut oil, add the chicken and continue to saute until just cooked, but not dried out.

Stir in marinara and nutritional yeast.

Stuff peppers with the mixture and bake for 20-25 minutes.

I put cheese on top of one, and not on top of the other. Both were delicious. They’re gluten free and can easily been made vegan by eliminating/substituting the chicken for TVP. These were so easy and tasty, and they brought back childhood memories for my dinner partner. We love nostalgic food. We both also added additional nutritional yeast as a condiment while we ate.

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a Rafflecopter giveaway

Check back at the NuNaturals and Muesli Fusion giveaways for the winners!

***

Good luck KAT!!!! P.S. You guys come back tomorrow. It’s a giveaway I put together myself of my favorite most-used items. 🙂

What easy recipes/meals do you forget to share because they are just so easy?

What challenges are scary to you lately, and how do you keep yourself going?

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Apple Peanut Butter Soufflé

Apple Peanut Butter Soufflé

Cauliflower “Meat” Balls

Cauliflower “Meat” Balls

Cauliflower Meatballs Over Squashes

Strange But Good: Tofu Jalapeño Poppers

Tofu Jalapeño Poppers

Creating a Life & Creating Fun Recipes

Creating a Life & Creating Fun Recipes

Pesto Omelette

Peanut Butter Pumpkin Pie Eggs

Peanut Butter Pumpkin Pie Eggs with Pear

Plantain Zucchini Muffins

Plantain Zucchini Muffins

Peanut Butter Apple Cinnamon Roll

Peanut Butter Apple Cinnamon Roll

You’re Off to Great Places + Growing Naturals Giveaway

You’re off to great places!

Parsnip-Cauliflower Puree

Stuffed Red Bell Peppers

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