Bell Pepper Nachos

Ingredients

1 bag baby bell peppers, halved and seeded

1 lb ground turkey, beef or chicken (can also use two cans of black beans for vegan/vegetarian options)

1/2 large onion, diced

3/4 cup cheddar cheese, shredded (or your favorite type- colby jack or pepper jack also work)

1 large avocado, cubed

1/2 cup cherry tomatoes, halved

1/4 cup sour cream (optional)

Other toppings: red onion, salsa, cilantro

 

Directions

  1. Preheat oven to 425 degrees. Evenly place the halved bell peppers on a baking sheet and set aside.
  2. In a medium skillet brown the onions and meat together for 7-10 minutes or until the meat is fully cooked.
  3. Sprinkle the peppers with the meat mixture and the shredded cheese. Bake for 5-7 minutes or until the cheese is melted and bubbly.
  4. Top the nachos with avocado cubes, tomatoes, sour cream and any other toppings of choice!

Greek Quinoa Stuffed Peppers

Yield: 4-6 servings

 

Ingredients

2-3 large bell peppers

1 Tablespoon olive oil

3 cups quinoa, cooked (rice, barley or cauliflower rice also work)

2 cups fresh spinach or kale

½ cup sundried tomatoes, finely diced

1 can chick peas (drained and rinsed)

¼ cup kalamata olives, diced

½ cup feta cheese, crumbled

½ teaspoon dried oregano

1 lemon, juiced

Salt + pepper to taste

 

Directions

  1. Preheat oven to 350 degrees.
  2. Cut bell peppers in half and remove the stems and seeds. Place the halves in a 9×13 baking pan and set aside.
  3. In a large skillet heat olive oil over low heat. Add in the quinoa, spinach, sundried tomatoes, chickpeas and olives.
  4. Sauté on low for 5 minutes or until spinach is wilted.
  5. Turn off the heat and add in the feta, oregano, lemon juice, salt and pepper. Stir until fully incorporated.
  6. Scoop ½ cup (ish) of the filling into each pepper and top with a sprinkle of extra feta cheese.
  7. Poor 1 cup of water into the bottom of the pan and cover with aluminum foil.
  8. Bake for 35-45 minutes or until the peppers are soft.

 

 

Peanut Butter Crispy Treats

Yield- 18-20 squares

 

Ingredients

3/4 cup honey

3/4 cup peanut butter (creamy or crunchy) – can also sub almond, cashew or sunflower seed butter

4 cups puffed rice cereal

1/3 cup dark chocolate chips, melted

 

Directions

  1. In a large pot heat the honey on medium heat, stirring constantly.
  2. Boil the honey for 2-3 minutes, then add the peanut butter and mix to combine.
  3. Turn off heat and add the puffed rice. Carefully mix to coat evenly.
  4. Pour into a 9×13 pan and press into an even layer.
  5. Drizzle the bars with the melted chocolate and cool for 10-15 minutes before cutting into squares.

No-Bake Oatmeal Cookie Bars

This Valentine’s Day, give the one you love something made with love! These bars are so simple and delicious, bae will be wanting them year-round.

For a more elegant look, roll 1 Tablespoon of dough into a ball, dip in melted chocolate and top with sprinkles!

 

Yield: 12-14 bars

Ingredients:

1/2 cup ground flaxseed

1/2 cup water

1/3 cup peanut butter (sub: almond butter, cashew butter, sunflower seed butter)

1/2 cup maple syrup (sub: honey or agave)

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon cinnamon

2 cups oats

1/2 cup coconut flakes, unsweetened

1/3 cup chocolate chips (I like dark chocolate)

Sprinkles!! (optional, but so cute)

 

Directions:

  1. In a medium bowl, mix ground flaxseed and water. This should resemble an egg-like consistency.
  2. Mix in peanut butter, maple syrup, vanilla, salt, and cinnamon until fully combined. If this mix is very thick, thin with 1-2 Tablespoons of water.
  3. Sprinkle in the oats and coconut and carefully mix until a dough forms.
  4. Press the dough evenly into an 8×8 pan and freeze for 15 minutes.
  5. While the bars solidify, melt the chocolate chips.
  6. Once the bars are done, spread the chocolate over the bars and top with sprinkles!
  7. Freeze for 15 minutes before cutting into squares!

 

Store bars in the fridge/ freezer.

Cauliflower Fried Rice

Yield: 4-6 servings

Ingredients:

1 Tablespoon olive oil

2 eggs

1 bag riced cauliflower (or place a head of cauliflower in the food processor and pulse until rice consistency forms)

1/2 cup edamame, fresh or frozen, unshelled

1 cup mixed vegetables (I used frozen carrots, peas, corn and green beans) – whatever is easiest or you have on hand!

 

Sauce:

1 teaspoon ginger (fresh-minced or dried)

1/2 Tablespoon garlic, minced

1/2 cup soy sauce

1/4 cup honey

1-2 teaspoons siracha/ hot sauce – if you want it spicy!

 

Directions:

  1. In a large saute pan heat olive oil on medium heat. Add in the eggs and scramble, cutting eggs into small pieces as they cook.
  2. Once eggs are done, add in the veggies and saute for 3-5 minutes or until they begin to brown. Stir occassionally and cook for another 3 minutes on high heat.
  3. In a small bowl mix sauce ingredients until fully incorporated.
  4. Pour sauce over veggies and mix until coated. (If you like more sauce, add another 1-2 Tablespoons of soy sauce while cooking).
  5. Once veggies are cooked through and sauce has reduced, serve! (Should be another 2-3 minutes)

 

Kale Salad with Chickpeas & Avocado

 

Yield: 4-5 cups of salad (enough for 2-3 servings)

Ingredients:

1 can chickpeas, drained and rinsed

2 Tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon garlic powder

 

4-5 cups fresh kale, stems removed, chopped in small pieces

2 Tablespoons olive oil

1 lemon, juiced and zested

1/4 teaspoon each: salt + pepper

1 avocado, pitted & cubed

 

Directions:

  1. Preheat oven to 400 degrees F. Place drained chickpeas on a baking sheet and coat with olive oil, salt and garlic powder. Toss to evenly coat.
  2. Bake chickpeas for 30-35 minutes or until they are dark brown and crispy. Leave to cool.
  3. Place the kale in a medium bowl and add oil, lemon zest, lemon juice, salt and pepper.
  4. Massage the oil into the kale for 2-3 minutes (it should get vibrant green).
  5. Let the kale sit for about 5 minutes before adding the avocado cubes and cooled chickpeas. Toss to incorporate and serve!

If you like your salads heavily dressed, add 1-2 more teaspoons of olive before serving!

 

 

 

 

Mediterranean Turkey Meatballs

Yield: 8-10 meatballs (or can be made into about 6 turkey burgers)

Ingredients:

1 lb ground turkey

1 egg

1/2 cup breadcrumbs

1 cup spinach, fresh, chopped into small pieces (if using frozen 1/2 cup, squeeze out moisture)

1/3 cup feta cheese, crumbled

1/4 cup sundried tomatoes, diced

1/4 cup kalamata olives, quartered

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon Symeon’s seasoning (if you’re from CNY, if not you’re missing out)

 

Directions:

  1. In a medium bowl add in all ingredients. Fold together using your hands (the best tool) or a wooden spoon until fully incorporated. Do not over mix!
  2. Form into balls (about 2 Tablespoons each) or patties and place on a sprayed sheet pan.
  3. Bake for 15-20 minutes for meatballs (and 20-25 minutes for burgers) at 350 degrees F.
  4. Meatballs should be brown and crisp on the outside. If you have a meat thermometer they should read 165 degrees F internally.