basil feta stuffed peppers with garlic tahini sauce

i am pretty proud of this recipe because instead of modifying this recipe, i created it from scratch. in the past, i have made stuffed peppers with a Mexican flair to it, because what goes better with peppers (and life) than Mexican food?

this recipe was inspired by my financial stress (remember this?) and forcing myself to put something together on what was in our kitchen versus finding a recipe and heading to the grocery store to put it together. thanks to Sam's Club, we had few ingredients, but in bulk....

basil feta stuffed peppers with garlic lemon tahini sauce:.

>> 4 peppers
>> 1 cup of quinoa (red or white), cooked
>> 1/2 cup mushrooms
>> 1/2 cup broccoli
>> 3 tomatoes (i used Roma, but obviously any kind would work), diced
>> 1 lb of ground beef
>> 1 cup feta cheese
>> basil (i used dried, but would prefer fresh)
>> 2 cloves of garlic, minced
>> salt and pepper
>> coconut oil (or olive oil)

preheat oven to 300. in a large pan, heat coconut oil and garlic. once the coconut oil is melted, sauté mushrooms, broccoli and tomatoes. in a separate pan, brown the ground beef. add the cooked quinoa and browned meat to the large pan of vegetables, remove from heat. stir until well mixed. add basil, salt and pepper (how much you prefer) and feta cheese. stir until well mixed. while everything is cooking, you will want to prepare the peppers - cut tops off (not too much, just enough to open it up) and 'gut' them. once the quinoa/meat mixture is cooked, stuff each pepper with the mixture and drizzle the top with olive oil to prevent the quinoa from drying out in the oven. place in a pan that allows the peppers to stand up (i used my infamous Pyrex cake pan). bake at 300 for about 30 minutes.

garlic lemon tahini sauce:.

>> 1 clove of garlic, minced
>> 2 tbsp lemon juice (1/2 lemon)
>> 1/3 cup tahini sauce
>> 1/3 cup water

mix well with a fork and put in the fridge to stiffen - should have a yogurt consistency. drizzle over the peppers once you pull them out of the oven. warning: you may want more than that, so you should probably keep extra on your plate.

                                     

this recipe made plenty - you could either use it to stuff 6+ peppers or save the leftovers for something else. i used the leftovers to mix in with spaghetti squash a few days later.

i promise the recipes that i post are easy - do not let the 'different' ingredients trick you!

give it a try and let me know what you you think!

always striving for more,
dee b.

.:sugar hangover:.

are you, like MANY other people, feeling hungover from too much candy and sugar? even though it is Friday, i am getting a sluggish feeling from A LOT of people.

well, here are a couple (pumpkin) recipes that will help you continue your fall celebration, but also recover from that wicked sugar crash (or help you fit back into your jeans sooner).

pumpkin protein shake:.

again, this is a recipe that i have seen everywhere - Pinterest (duh!), Chris Freytag, Heidi Powell, etc. i decided to mesh together a few recipes to create something that i would like best and to include ingredients that i had around the house, per usual.

>> 1/4 - 1/2 cup canned pumpkin
>> 1/2 cup plain Greek yogurt
>> 1/2 scoop Garden of Life Raw Vanilla Chai protein powder - this was a sample packet from Vitamin Shoppe, pretty good!
>> 1/2 scoop Garden of Life Raw Vanilla protein powder (the chai one scared me, so i played it safe)
>> 2 tbsp ground flaxseed
>> 1 tbsp maple syrup
>> 1/2 cup coconut milk
>> 1/2 cup oats
>> 3 ice cubes (i am not a big fan of putting too much ice in my smoothies because 1. i don't like being cold and 2. i would rather have room for more substantial ingredients....)

blend!

i am slightly disappointed that i forgot to add almond butter, but peanut or almond butter would work well with this recipe! also, you could obviously substitute your favorite protein powder in for the Garden of Life that i used. i should probably do a post on protein powders and what to look for, but i have 2 different types of protein powder - one for after workouts that really targets repairing and recovering muscle tissue and the Garden of Life that i use in my morning smoothies which is easier to digset. i intended to make this smoothie after yoga sculpt class on wednesday night, but i was in 'hangry' mode. i had also preorded Chipotle, so i couldn't stop myself from tearing into my burrito bowl to make a pumpkin smoothie. let's be serious, i am human.

play around with this recipe and see what you like - there are endless substitutions!

pumpkin granola:.

before i dive into this recipe, i would like to mention that this granola does not explicitly taste like pumpkin, it has pepitas in it, but you will not get a lot of pumpkin flavor (unless you want to)

>> 3 cups rolled oats
>> 1/2 cup pepitas (unhulled pumpkin seeds - ok, bascially pumpkin seeds without the white shell that you dig out of your pumpkins)
>> 1/2 cup slivered almonds
>> 1 cup flaked coconut (or 1/2 cup shredded)
>> 1/2 cup olive oil
>> 1/3 cup maple syrup (agave nectar or honey would work well too!)
>> 2 tsp vanilla extract
>> 1 tsp cinnamon
>> 1/2 tsp nutmeg
>> 1/2 tsp salt
>> 1/2 cup roasted and salted sunflower seeds
>> 1/4 cup pecan pieces
>> 1/4 cup ground flaxseed
>> a couple shakes of pumpkin spice (depending on how much 'pumpkin' you want to taste)

preheat oven to 300 degrees. in one bowl, mix together the dry ingredients: oats, pepitas, coconut, cinnamon, nutmeg, pumpkin spice, salt, ground flaxseed, sunflower seeds, pecan pieces. in another bowl, mix together the wet ingredients: olive oil, maple syrup and vanilla. add wet to dry and mix well - you want to make sure it is evenly coated. ideally, you will want to spread it out on a cookie sheet, but some people (me) ruined their cookie sheet in the grill (don't ask) and found that a cake pan will work well too! *be sure to spray the pan* (speaking of spray, i recently discovered the coconut oil spray at Trader Joe's, awesome!) bake at 300 for 45 minutes, stirring every 15 minutes to ensure it bakes evenly. since i used a Pyrex cake pan, i had to let mine cook longer - i think because it wasn't 'spread out' and needed more time to fully bake. let cool and store! i store mine in mason jars, i feel better when they are sealed nice and tight! plus, i just have a thing with mason jars.

i have tried MANY granola recipes and this is the first one i have found that actually made crispy granola, not soggy stuff that will mold in days. gross. i love mixing my granola in yogurt or eating plain by the spoonfuls.

i hope you enjoy these recipes and use them to help 'reset' over the weekend - speaking of resetting, don't forget to reset your clock this weekend, you do NOT want to be the dork who missed the extra hour of sleep!

always striving for more,
dee b.

recipe was modified from: http://www.thedailymuse.com/lifestyle/the-easiest-homemade-granola/ which was featured on http://greatist.com/health/best-healthy-pumpkin-recipes-102113.

.:the new Fall fad - spaghetti squash:.

am i the only one who feels like spaghetti squash is everywhere right now, especially Pinterest?

well, i have officially hopped on the spaghetti squash train! i have always loved squash, specifically acorn squash served with butter, brown sugar and 'mallows, but spaghetti squash has intimidated me (and i NEVER thought drew would eat it). until now.

as i learned last night (and have been seeing on Pinterest), spaghetti squash is extremely versatile - whether, you want a low-carb substitute for your favorite pasta dish, create a fall favorite stir-fry or indulge in a new dessert.

fun facts about spaghetti squash:.

>> low calorie: 42 calories per cup of cooked spaghetti sqaush (compare that to a heavy 221 calories per cup of cooked pasta)
>> low carb: 10 grams of carbs per cup vs. 42 grams of carbs in pasta
>> nutrient-dense: beta-carotene, fiber, vitamin C, K and B-6
>> high water content - read this as "i get full sooner and not just by eating fast'
>> naturally gluten free
for more information on the benefits of spaghetti squash, visit livestrong.com

believe it or not, but spaghetti squash is just as easy to make as pasta (and as cheap too!) - there is only one extra step. i watched a youtube video and Google'd several times how to cook a spaghetti squash, so let me paraphrase what i found....

oven:. you can bake your spaghetti squash until it is soft, but it can be more time consuming. cut your squash in half (lengthwise) and scoop out the seeds/pulp. place the cut side down in a casserole dish or cake pan - whatever is big enough to lay them down FLAT. fill the bottom of the pan with at least 1/2 inch of water and bake at 350 for 45-60 minutes. i'll be honest and say that i tried to do this, but i did not have a pan big enough to lay the halves flat and it did not work, so i resorted to the...

microwave:. again, cut the squash in half (lengthwise) and scoop out the seeds/pulp. in one half, fill the hollowed middle with 1/2 cup of water. place the other half on top - essentially putting the cut squash back together. place it in a dish that will support the squash while it turns in the microwave - i used a loaf pan. microwave at 5 minute increments until the outside is soft (use an oven mitt to test squish it). i had a large squash, but after having it in the oven for 30 mins, it still needed 10 minutes in the microwave to soften.

i used a 'spork'...i have no idea where it came from

shredding:. once your squash is soft and 'squishy'on the outside, pull out the stringy flesh with a fork - it will naturally come out like spaghetti (hence, SPAGHETTI squash). feel free to shred right down to the skin, it's all good!  since the squash is already cooked, you just need add it to your dish or top it off with sauce and you're done!

last night, i sauteed garlic, pine nuts, mushrooms, broccoli and tomatoes in coconut oil while the squash was cooking. i also browned lamb sausage with garlic and basil in a separate pan - mainly for drew because he can NOT have a meatless meal, but i also added it to mine, it had great flavor! once my squash was done cooking, i pulled it out with a fork and threw it in my big wok with the sauteed veggies. once mixed, i squeezed in 1 lemon, added a blob of butter and sprinkled in parmesan cheese to add more 'sauce'.

that's it - it was incredibly good (a new favorite), cheap and made 4 LARGE servings. to put it in context for you, we ate this after getting home from the gym (hangry mode) and we both have a tupperware FILLED for lunch.

i have another spaghetti squash sitting on my counter at home and while i LOVED this recipe, i am trying to decide something fun and different to do with it - maybe mac n' cheese? i plan to pick up a few more while they are in season!

please share any of your favorite spaghetti squash recipes - this rookie needs more ideas!

always striving for more,
dee b.

p.s. i apologize for not taking more pictures throughout the process - i was in a rush to eat, i was STARVING after the gym.

pumpkin goodness and goals:.

'tis the season, right?! for pumpkins, that is!  i am a big fan of pumpkin, but i can't go too overboard since drew doesn't help me eat ANYTHING pumpkin - it's just not his thing, yea, weirdo, i know! i have been anxiously waiting to have some free time to try these pumpkin muffins - my plans were pushed back even further when i realized the canned pumpkin in my cupboard was expired. i found this recipe thanks to Daily Garnish - a great blog that i found for recipes a couple years ago. most of the recipes posted on her blog are easy and all of them are healthy.

per usual, i adapted this recipe to better fit me (and my cupboard), but they turned out great and i am kicking myself for not making a double batch!

pumpkin pecan muffins:.

>> 1.5 cups of whole wheat flour (or flour of your choice)
>> 1 teaspoon baking soda
>> 1/2 teaspoon salt
>> 1 teaspoon ground cinnamon
>> 1/2 teaspoon ground ginger
>> 1/2 teaspoon ground nutmeg
>> 1/4 teaspoon allspice
>> 1/8 teaspoon ground cloves
>> 1/4 cup brown sugar
>> 2 whole eggs
>> 1 cup canned pumpkin (or however you get your pumpkin)
>> 1/2 cup maple syrup
>> 1/2 cup coconut oil, melted
>> 1 teaspoon vanilla
>> 1 cup chopped pecans (or walnuts)

preheat the oven to 350 degrees. start by mixing all of the dry ingredients from the flour to the sugar(do not add the chopped pecans, yet). in a separate bowl, combine the wet ingredients from eggs to the vanilla. be sure that you are ready to mix in the melted coconut oil as soon as you take it out of the microwave - it hardens pretty quick! add the wet ingredients to the dry ingredients and stir until well mixed (obvi). add the pecans or walnuts. plop the mixture into your favorite muffin pan (or in my case, the cheapest muffin pan in the world). be sure to spray or grease the pan to make your life easier. bake for around 25 minutes - this may vary depending on the size of your muffins and oven.

that's it! the original recipe calls for walnuts, but i prefer pecans (they were also 1/2 the price of walnuts at Trader Joe's). the original recipe also calls for crystallized ginger - maybe someone can enlighten me, but i CANNOT find crystallized ginger. i have looked at Target and Trader Joe's before i decided it wasn't necessary - i know not very diligent, but i am not a big fan of ginger anyway.

i am slightly bummed that i wasn't able to taste these when they were fresh out of the oven - forgive me, i was very full from an awesome dinner of grilled teryaki chicken and sauteed, garlic-infused asparagus and green beans which was followed up with leftover cheesecake from date night at the Cheesecake Factory (wow). i promise that i did try these before i decided to post about them JUST to make sure they were as good as they sound (you're welcome) and let me know tell you, they are pretty darn good! they are filling, but not heavy like regular muffins. i may have to make this into a loaf of bread next time....

i haven't done or set any goals lately because, well, i haven't just haven't felt compelled. with the transition of seasons, i am feeling a little more motivated!

1. take care of my body:. i am obviously passionate about wellness and taking care of my body, but i need to take extra special care. i have been having back issues off and on for the past 2 months
along with an insane case of plantar faciitis. i resorted to buying a PVC pipe to roll out my IT bands at home, along with constant hip flexor stretches and breaking up my plantar fascia. glamorous
and sexy, i know, but if it is going to keep me on my yoga mat and in the weight room on a regular basis than i will ask drew to rub my feet with a butter knife every night - he truly loves me! :)

also, about this time last year, i was recovering from either my 3rd bout of strep or the stomach flu - remember this post? drew has already fired up our economy size humidifier, but i still need to be REALLY conscious of getting enough sleep, eating right, drinking fluids, the works - here is hoping for a much healthier hibernation season!

2. get myself on new budget - drew is REALLY good at budgeting and moving money. i used to be when i was at my old job, but i have let that slip. we have a big trip to Playa del Carmen this winter
for my brother's destination wedding (SO exciting!). we have the flights taken care of, but we are staying at an (expensive) all-inclusive. also, drew and i are staying a couple extra nights to have a mini-vacation. that is a main reason for getting back on a budget, but there are many other reasons (like, i still have an insane amount of student loans). for instance, every pay day morning, i pay ALL of my bills that are due during that period, put some in my savings and most likely, treat myself to a bottle of wine or something special. on monday, 2 short days after pay day, i wonder where my paycheck went and instantly start planning how i am going to make it through the next 11 days on scraps - getting KINDA tired of it.  to help jump start this whole budgeting thing, i just bought "Pocket Your Dollars" on my iPad. seems counterproductive to BUY a book on budgeting, right? well, from now until October 27th, the e-book is on sale at Amazon for $3.49. $3.49!!! i couldn't resist - plus, the author is local, from Mpls, so even better! i will let you know how this goes.....

3.  i may just be adding this to the list so i can immediately cross it off. i have been wanting to clean out our front hallway which stored all of our camping stuff, our bikes and our accumulation of "Goodwill" things. my girlfriend from college comes over every Monday to watch Teen Mom - do not judge - we have done it since we met our freshman year of college and it makes us feel better about our lives. anyway, for about the past 3 weeks, i had to warn her before she came over 'still haven't gotten around to cleaning up our front hall, good luck climbing over everything on your way in - i suggest stretching before!". drew and i tagteamed the hallway this weekend - i did my part while he played FIFA and he continued while i went yoga - we are so good at compromising. all of our camping stuff is in storage and the Goodwill bags are in my trunk (i promise i drop them off......tomorrow). doesn't it feel so good to get rid of 'junk'?!?!

4. give my blog some love - i would like to figure out how to categorize my posts (mainly, my recipes), so they are easier to find (mainly, for myself). i also have been working with drew on another cool feature - i don't want to give too much away, but it will help you put your own workouts together! i have had several people ask me to put a workout plan together for them - i'll be honest, i have a hard time putting my own workout routine together, but i'll see what i can do! and, i truly love talking about fitness or nutrition so here i just another avenue for it....

ok, that is all for now - geez, i don't post for a month and suddenly i think you want to read 'all about me'?!

i guess i will get back to work and check my ego on the way.....

always striving for more,
dee b.

.: taco chili with quinoa :.

i had intentions to post this shortly after the fried rice quinoa recipe, but in all honesty, last week was FULL of celebrating drew's 27th birthday!!! between celebrating with his family and just us two, the week went by quickly, too quickly to get this sucker up!

this recipe is unbelievably easy and healthy (aside from using canned products versus fresh). i made it while drew and i were under the weather and we were feeling some soup - yea, it's that easy! i think i will definitely be making this again soon.

so, here we go:.

taco chili with quinoa:.

>> 1 lb ground beef or turkey (i used ground beef that was stocked in our freezer)

>> 1 can of tomatoes (diced, stewed, whatevs) - about 15 oz.

>> 2 cans of Rotel diced tomatoes with lime juice and cilantro (pictured below)

>> 1 package of taco seasoning

>> 1 package of hidden valley ranch dressing - the dry powder stuff

>> 1 can of pinto beans - about 15 oz.

>> 1 can of chili beans or black beans - whatever you prefer! - about 15 oz.

>> 1 can of whole kernel corn

>> 1 cup quinoa,  cooked

1. brown the meat - once brown, add the taco seasoning and hidden valley ranch dressing with about 1/4 cup water.

2. while the meat is browning, combine all the canned ingredients in a big pot - don't drain them first! i only drained the beans because the liquid they sit in freaks me out, but the rest of the juices are great for flavor!

3. once quinoa and meat are cooked, add them to the big pot.

4. let it simmer for about 15-30 minutes, stirring occasionally (really it just needs to heat and mix up, so you can skip this or let it simmer for longer depending on your time frame).

5. enjoy!!!

                 

that's it! seriously, so, so good! i ate it for dinner that night, lunch and dinner the next day and then lunch again the day after that!

side note** feel free to add or take away ingredients as you prefer. for instance, i left out a chopped onion, but added extra corn. also, i topped ours with cut up avocado, but sour cream is another option. this recipe is simple and pretty generic, so feel free to make your own!

always striving for more,

dee b.

p.s. aside from the whole new design and revamp (please let me know what you think, i am trying to make it more reader friendly, easier on the eyes, etc.), i am working on a new feature that i am SUPER excited about.....stay tuned!

.:eating well for cheap:.

i have always enjoyed cooking and watching Food Network. i could spend hours watching Paula Deen, Emeril Lagasse, and maybe Rachel Ray (if it's not early in the morning--too perky for me). i will admit, i am the person at the gym who has the TV turned to Food Network (but will act like i don't care if you change it while cringing inside).

let's face it, it's fun to watch them make the food, but running to print off the recipe (FYI: they can easily be located under the scheduled time of the TV show on foodnetwork.com), then to the grocery store and trying to re-enact it, with perfect hair, makeup and smile, isn't as easy as they make it look. plus, most of the recipes call for crazy ingredients or spices that have to be bought in bulk and will never be used before it goes bad. not good for the storage in the kitchen (or lack thereof) or for my budget!

while i do appreciate the time and effort these professionals take for each detail of these recipes, i am not that tedious nor do the MF or i really take note of all the spice differences which is why i take the recipes that i see online or on TV and make them simple, affordable and maybe a bit more healthy!

i can thank my father for showing me as a little girl, that you can essentially throw anything on to a skillet, combined with the right things and VOILA, a meal is served at a low cost and most likely with leftovers! while i may be a little more picky with my food than my father (read: a lot more picky), his concept makes sense whether you have odd ends that need to be used up or you went to the grocery without a list or plan (epic mistake for me).

while struggling with outgoing bills outweighing incoming paychecks, the first thing i had to cut down was my grocery bill! as all of you may know, eating healthy, clean and fresh is EXPENSIVE even without going organic! i was willing to compromise (read: forced) a little on the healthy and fresh side in order to stay within budget, so i created a few traditional inexpensive dishes with a healthy boost.

BAM! (Emeril, anyone? anyone?)

frozen chicken breast (made stovetop, not ideal) glazed with buffalo sauce with steamed veggies on the side topped with (a little) butter and Parmesan cheese. i am a HUGE fan of steamed veggies because they are essentially effortless with the help of a steamer basket and it is a great way to get rid of veggies that may be getting old soon!

this happens to be brussel sprouts and asparagus (fresh) with broccoli and cauliflower (frozen).

not pictured: petite side of ranch. sorry, i'm not sorry. :)

bring Chipotle home to you! chances are, with a little effort put in to the cooking, this homemade option is going to be healthier than the chain version. this was the MF's idea, so i give him all the credit here. in this pile of goodness, there is cilantro whole grain rice (literally, minute whole grain rice with cut up cilantro), fajita veggies, black beans, tomatoes, salsa, chicken and steak (grilled), cheese, lettuce and yes, there is sour cream!

it may not have had the 'authentic Chipotle' taste, but it tasted fresh and awesome in it's own way!

 ok, this one is a little more complicated then the rest:.

Mexican Quinoa Salad

• 1 1/2 cups cooked quinoa
• 1 1/2 cups black beans
• 1 cup corn, thawed
• 1 avocado, diced
• 1 tomato, seeded and diced
• 1/2 red onion, diced
• 1/4 cup lime juice
• 4 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 teaspoon honey or agave nectar
• 1 teaspoon sea salt
• 1 avocado, diced

in a large bowl, combine cooked quinoa, black beans, corn, tomato and red onion. in a blender or food processor, combine lime juice, garlic, cilantro, olive oil, honey or agave nectar and sea salt. process until mixture is smooth. toss with quinoa mixture.

this quinoa may be a little more intensive, but it tastes good served hot, cold, with chips or on it's own! you can't go wrong! tip:. make a large batch, it will last for about 5-7 days refrigerated--leave the perishable veggies out until you are ready to eat it (avocado, tomato).

i feel like this dish should have a cool name, but honestly, this picture is saved to my desktop as 'veggie pasta'. lame.

however, this pasta is far from lame! (shameful pitch)

let's face it, carbs are cheap, but throwing in some veggies can make it less carb-dense. i started buying whole grain or quinoa pasta to feel less bad about eating pasta 2 times a week to cut down on the grocery bill. for this particular meal, i steamed veggies: peppers, asparagus, zucchini, onions and mushrooms to put on top whole grain pasta with red vodka sauce. i try to stray away from white sauces and use more red sauces that are less cream based.

who doesn't love chili, for reals? this was thrown together last minute last night when the MF and i decided we felt like comfort food and here is how we did it:.
he browned the ground beef while i combined in a big pot:.
-1 big can tomato puree
-1 big can diced tomatoes
-1 big can corn
-6 red potatoes cubed
-1 can kidney beans
-carton of baby portabella mushrooms
-1/4 onion diced
-2 green peppers diced
-1 red pepper diced
-packet of Chili seasoning

we ate what happened to warm up in a 1/2 hour and put the rest in a crockpot overnight to let it finished simmering (the potatoes needed to finish cooking). you could literally change this recipe up any way that you want to and it would work well!

ok, so to be honest with you guys, i really do try hard to eat healthy most of the time, but i do have a sweet tooth!

behold, my dessert plate from a brunch on sunday.....

picture courtesy of the MF

yes, that is a chocolate dipped oreo, wafer and rice krispie and yes, there is a waffle underneath all that whipped cream....somewhere. 

is all about balance, right?

always striving for more,
dee b.