Healthier Foods

Santa Fe Stuffed Peppers & Brown Rice with Avocado

There’s a bunch of food pictures here.  I hope they make you think YUM! instead of ewww.

I’ve been cooking.  A lot.  And spending time concentrating on what i eat.  This means some interesting adventures in the kitchen.  I wanted to share some of my concoctions.

Tuesday night i made Santa Fe Turkey Stuffed Peppers, a recipe from Skinnytaste.  I did have some slight modifications to the recipe because of what we had in the house and i hate using  a portion of a can of beans for some reason.

These came out great, although n

ext time – more seasoning.  I had skipped the spicy peppers, but the recipe needs a bit more of a kick.  They look ugly, as you can see, but taste pretty darned yum and make great leftovers.  I’m also guessing they’d freeze well.  I had it with some brown rice mashed with avocado and a salad.  There are lots of salads in my life right now.

Yesterday’s breakfast was a scary smoothie – almost black!  It was made of:

  • 1 banana (frozen)Scary Smoothie
  • 1.5 cups of chard (frozen)
  • 1 cup cherries (frozen)
  • 1 cup almond milk
  • 1 tbsp cacao powder
  • 1tsp cinnamon
  • 1 tbsp honey
  • 1 cup water

It’s official, chard in my smoothies is too grassy-tasting for me.  I need to try mixing it in a combination of greens, not just straight like this.  Other than that, this came out pretty good.  The smoothies aren’t super low in calories and are sugary, but it’s from fruit.  I didn’t get this way from eating too many apples!  It kept me feeling full well until lunch, and it takes a while to drink that much, which feels satisfying in itself.

Last night’s dinner adventure was a stir fry with flank steak, peppers, snow peas and broccoli.  The peas and peppers were in this week’s farmshare, and i picked up the broccoli at the stand.  I don’t cook much beef, but i wanted to make this process easier on the husband, and thought this might perk him up.

Flank Steak & Veggie Stir Fry

I made a sauce with:

  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp garlic
  • 1 tbsp chili sauce
  • 2 tbsp brown sugar

and let the meat marinate in half of it while i chopped  the veggies.  I was worried about it being too spicy, but it was just enough of a kick.  I loved how vibrant the veggies looked and they were cooked just enough.  And for a girl who doesn’t like much beef?  This was awesome.  I’m definitely going to make this dish again with whatever veggies are looking good.

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