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Halloween Jars

9/8/2015

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Cover bottles or jars with gauze & googlie eyes

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Halloween Ice Cube Glove

9/8/2015

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Freeze water in a surgical hand glove to make a creepy ice cube for the punch at Halloween party.

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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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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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