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Quinoa Stuffed Peppers

8/17/2015

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INGREDIENTS:

  • 4-6 red peppers, cleaned and cored
  • 1 package of Seed of Change Uyuni Quinoa & Whole Grain Brown Rice (microwaveable in 90 sec)
    or 2 cups Ancient Harvest Organic Quinoa, 12oz. box (10-15 cook time)
  • 1 can Organic black beans (rinse in cold water)
  • 16-24 Organic grape tomatoes (4 for each pepper)
  • 1 head broccoli or broccolini, washed and chopped
  • 1/4 chopped red onion
  • 2 handfuls of spinach (washed and drained)
  • handful of chopped garlic (you can buy already chopped in jar)
  • dash of turmeric, black pepper, red pepper flakes and cilantro
METHOD:
  • Preheat oven 350˚
  • Prepare the quinoa according to package (I prefer the stove top version because you can make more ahead of time and save it.)
  • While quinoa is cooking. Cut, clean and core all peppers
  • In a saucepan over medium heat, cook the onion, spices and garlic, in a dash of olive or coconut oil, until onions are soft. Then add the chopped tomatoes, broccoli and black beans. Toss around for 2-3 minutes. Then add the spinach. Cook the spinach until it’s only slightly wilted.
  • In a large bowl mix the cooked quinoa and the ingredients from the saucepan together.
  • Place the peppers upright in a oven safe glass dish or bowl. Fill each pepper to the top with quinoa and veggie mixture. (If there is extra, put aside and put on top of a tossed salad for lunch the next day.)
  • Place the stuffed peppers in the oven for about 15-20 minutes.
Source: http://blog.timesunion.com/healthylife/meatless-monday-quinoa-stuffed-peppers/6050/
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Watermelon Pops

8/6/2015

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Ingredients:

  • 1 cup granulated white sugar, divided
  • 1 package (3-ounce) lime flavor Jell-O/gelatin
  • 2 cups boiling water, divided
  • Ice cubes
  • 1 cup cold water, divided
  • 1 package (3-ounce) strawberry flavor Jell-O/gelatin
  • 3 Tablespoons miniature semi-sweet chocolate chips
  • 4 ounces (½ package) cream cheese, softened
  • 1½ cups thawed non-dairy whipped topping
  • 16 paper cups (3-ounce each size)
  • 16 wooden popsicle sticks
Directions:

  • Mix 1/3 cup granulated white sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 minutes until completely dissolved. Add enough ice to ½ cup cold water to measure ¾ cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 minutes.
  • Meanwhile, repeat step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into each of sixteen 3-ounce paper cups. Freeze 20 minutes. Stir ½ teaspoon miniature chocolate chips into gelatin in each cup.
  • Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in nondairy whipped topping and spread over gelatin in cups.
  • Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.
  • Yield: 16 watermelon pops
Source: http://www.examiner.com/article/best-summer-recipes-for-your-family-easy-and-refreshing-watermelon-pops
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Apple and Provolone Panini

8/3/2015

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¼ cup thinly cut green apple slices
1 slice provolone cheese
2 slices whole-wheat bread
¼ cup roasted red peppers
¼ cup spinach
1 tbsp pesto

1. Lay out the 2 pieces of bread.
2. Spread each side with the pesto spread.
3. Layer the apple slices, cheese, roasted red pepper, and spinach.
4. Place in a Panini press until warm through.

Source: http://www.spafinder.com/blog/meatless-monday-recipes-vegetarian-2/
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