Butternut Squash is one of my Fall Favorites and when paired with cinnamon it gets an even richer, sweeter and more delicious flavor! Served in so many ways... it's time to get cooking!Read More
YUM this easy peasy side dish is SO tasty and really takes those basic roasted vegetables to a whole new level! Meet the perfect combo of sweet, salty, starchy, with a perfect balance of acidity from fresh lemon.Read More
This tasty weeknight meal can be prepped ahead and can be cooked in under 20-30 minutes! Even though it seems "fancy" it really is super easy with a few simple tips!
Tip #1: While your oven is pre-heating, wash the bell peppers, slice off their heads and slice in half. Put on a roasting pan face up (this makes them start to get a little tender before you cook them full on).
Tip #2: While oven is pre-heating, use Pre-chopped garlic, on a skillet over medium heat with olive oil. Add onion and then crumble over the beef mixture.
Tip #3: Make triple the amount of beef you would think to make! Why? You can make double or triple the recipe and freeze your stuffed peppers!! I put 2 halves in a tupperware and brought them to work the next day. The day after, I had Dan pop them in the oven to re-heat for toasty dinner leftovers.
Grass-Fed Beef Stuffed Peppers
- 1# Grass-fed beef
- 1 pint mushrooms
- 1/2 yellow onion
- 1/2 Tbsp garlic
- 3-4 Red Bell Peppers
- Optional: Marinara Sauce, Cheese, Basil/Cilantro to garnish
- Pre-Heat oven to 350 F. Wash bell peppers and remove top part, slice in half. Place face up in the oven while pre-heating.
- Mince mushrooms in food processor (or dice up well)
- Saute onion and garlic with olive oil over medium heat for about 3 minutes.
- Add beef and continue to cook until brown (drain off any excess grease).
- Add mushrooms to the mixture.
Here is an EASY protein option that you can make and have on hand all week using one of the most versatile plant proteins – beans! I love it as a snack or on top of lettuce for a salad. Couldn't be more refreshing and filling too!Read More
Did I put "carrot cake" and "Breakfast" in the same sentence? YES!!! And this combination is incredibly delicious AND nutritious! Rich in carotenoids, beta-carotene, antioxidants, protein and fiber this may taste like a treat, but it's got incredible nutritional benefit!
Overnight Oats is one of the most popular meal prep strategies and make ahead recipes for breakfast (or to use for any meal/snack for that matter). It is really just a super easy way to save time in the morning and provide your body with the nutrients, protein, fiber, and energy to start your day.
- ½ cup rolled oats
- 1 carrot shredded (½ cup)
- 1-2 teaspoons Honey or Maple Syrup
- 2 Tablespoons Chia Seeds
- 1-2 teaspoons Cinnamon
- 2 Tbsp Raisins
- pinch of salt
- ½- ¾ cup Almond Milk, unsweetened
- * 2 Tbsp walnuts/almonds optional
- * 1 tsp vanilla extract optional
1. Add your liquids, sweetener, and seeds first (almond milk, chia seeds, honey, cinnamon) to a mason jar or Tupperware container. Mix well.
2. Shred your carrots using a grater.
3. Add in the shredded carrot to your jar. Add raisins, nuts, cinnamon and oats and mix well (option to add more/less of cinnamon/maple syrup/raisins/nuts).
4. Store in the fridge for at least 4 hours (or overnight for the next morning).
5. Take out of your fridge and dig in (yes it’s served cold, but you can heat up in the microwave if you prefer to have it warm.
The #1 Meal Prep strategy I always recommend to my clients? Overnight Oats. Using PB2, chia seeds and blueberries this recipe is delicious perfect combo of fiber, protein, healthy fats and antioxidants.Read More
It’s a great source of fiber and protein due to the quinoa and lentils, but it’s also got some bioflavonoids from the parsley and a natural sweetness and antimicrobial properties from the sautéed onion, garlic and mushroom mix. I do love my spice, and adding in a bit of hot sauce and cumin adds the touch that you need. These patties hold together well and worked great on the skillet to bake until crispy - oh la la so delicious and nutritious!Read More
Need something EASY? Just3 ingredients that I know you have on hand! Packed with protein and fiber to start your morning with a fast metabolism.Read More
Running out the door without breakfast will leave you reaching for some poor decisions a few hours later. Fuel up and make this 2 minute concoction the night before, so your ready to go in the wee morning hours. This recipe is packed with protein and fiber, making the perfect match to keep you running peak performance until your next meal. This is a Gluten-Free option for those concerned, and is a family favorite for both the big and little humans in your household!
- 1 cup Almond Milk (unsweetened)
- 1 cup Gluten-Free Oats
- 1 banana, SUPA RIPE (mash well)
- 1 tsp vanilla
- Shake of Salt
- 1-2 tsp Cinnamon
- Optional: 1/4 cup raisins
- Optional: 1/4 cup walnuts
- Add banana to a mason jar and mash well.
- Add remaining ingredients and stir to combine.
- Store in the refrigerator over night (4-6 hours minimum).
- In the morning... take out and enjoy!!