Roasted Stuffed Poblano Pepper

I've actually been daydreaming about this recipe. I bought some poblano peppers and a dry wild rice/lentil/bean pilaf at the farmers market last week. I have been trying to think of my own stuffed peppers recipe. Here it is, my own recipe-

Ingredients

2 large poblano peppers

1 cup rice pilaf mix, cooked

4 baby bella mushrooms, chopped

handful of watercress, chopped

1/4 cup shredded cheddar and monterrey jack cheese

Salt + Pepper to taste

Directions

1. Preheat oven to 400 degrees.

2. Sauté the shrooms and watercress in a drizzle of evoo or cooking spray. 

3. In a small bowl, mix the pilaf, shrooms + watercress and cheese (I also drizzled some sriracha in there to add a little more spice).

4. Cut the tops off the peppers and clean out the inside (take out all seeds).

5. Stuff the peppers with the pilaf mix. 

6. Place tops back on peppers and lay out on a baking sheet.

7. Roast for about 8 minutes at 400 degrees then set to broil for about 4-5 minutes, keeping a close eye. 

I accompanied the stuffed pepper with some roasted red and yukon potatoes. Roasting vegetables is one of easiest, tastiest and healthiest ways to incorporate veggies into your diet. In a large bowl, I tossed the chunks of potatoes with a drizzle of evoo, nutritional yeast, sea salt, freshly ground black pepper, paprika, garlic salt and fresh basil from my herb garden. You roast them in the oven at 375-400 degrees for close to 30 minutes. You can do this with practically ANY vegetable.

Happy cooking everyone!

-Kat

Quick and easy Tabbouleh

I have to say I am a lucky woman. As a young girl my father exposed me to so many foods from so many different cultures. Can you believe that when I was 8 one of my favorite foods was tabbouleh? For my lunch today I made Tabbouleh with baked plantains. 

Ingredients

juice of 2 lemons, freshly squeezed

tomato, diced

1/2 cucumber, diced

1/2 onion, diced

fresh curly parsley,finely chopped

fresh mint, finely chopped

1/2 cup cooked couscous

apple cider vinegar

sea salt + black pepper

Mix all ingredients in a bowl. Only add a couple dashes of apple cider vinegar. I also added a LITTLE bit of water. This salad is so refreshing!

I sliced up some ripe plantains and preheated the oven to 350 degrees. With a brush, coat a baking sheet with olive oil and the tops of the plantain slices as you add them to the sheet. Sprinkle some garlic salt and pop them in the oven. After 5 minutes flip the plantains and leave in the oven for about 5 more minutes. 

And you have a meal! The fresh tabbouleh compliment the plantains well. Healthy and delicious!

 

Happy cooking!

-Kat 

  

Spinach and feta stuffed portobello mushrooms

I've been wanting to make stuffed mushrooms ever since I ruined a recipe a couple years back. Tonight for dinner I made stuffed shrooms and a quinoa spaghetti w. sauteed asparagus, fresh basil  and spinach.

Ingredients

2 portobello mushroom caps

watercress, chopped

spinach, chopped

feta cheese

1/2 orange bell pepper (any color bell pepper will do), chopped

green onion, chopped

1 cup whole wheat bread crumbs

1/2 cup cooked couscous

1 egg white

Directions

1. Scoop out the brown gills of the two mushrooms. Sauté the brown gills in a drizzle of olive oil, with the bell pepper, spinach, watercress and green onion. Cook for about 3-4 minutes, adding salt, garlic salt + pepper.

2. In a large bowl, mix the sauteed veggies with the feta cheese, couscous, bread crumbs and egg white. 

3. Set oven to broil. Spray the baking sheet with cooking spray and place both mushroom caps on baking sheet. Take the stuffing mix and stuff the mushroom caps. 

4. Broil for about 10 minutes then leave in at oven at 350 degrees for another 5 minutes.

5. Serve with any side you choose!

Happy cooking!
-Kat

After a week of sweets at work....

This past week has been crazy at work. Everyone gave Christmas presents to my department which consisted of chocolates, cookies, cakes, pizzas, candies, etc... I tried my best to not eat too badly but I'm human and I did indulge a bit. Now, back to normal! And a new year!

Carrot Energizer and Kale green juice

Tonight I made two juices for tomorrow. The first-
Carrot Energizer
4 large carrots
handful of parlsey
knuckle of ginger
Gala apple
Navel orange
Kale green juice
1 cucumber
6 celery stalks
Granny Smith apple
knuckle of ginger
handful of parsley
Black Kale
(ALL ingredients are 100% organic:))

Find the time, make yourself something delicious out of whole foods! I guarantee you will feel amazing.

Happy Juicing!

-Kat

Crustless Quiche

I've been seeing so many different recipes on Instagram for baked eggs so I decided to try making a Crustless Quiche and it came out fantastic! Tweak ingredients as much as you like. The actual process is super easy. All my vegetable ingredients are organic of course...

Ingredients

1 yukon gold potato, sliced thin and cut in half

2 cups spinach

chopped tomatoes

chopped green onions

chopped yellow onion

chopped crimini mushrooms

salt

pepper

tablespoon organic unfiltered coconut oil

4 eggs, 4 egg whites

shredded cheddar cheese

Directions

1. Preheat oven to 400 degrees F.

2. In a large skillet heat the tablespoon of coconut oil. Once it's turned completely liquid add all the vegetables. Saute veggies for a couple minutes adding salt and pepper.

3. In a large bowl whip the eggs and egg whites. 

4. Once veggies are cooked, add to bowl of eggs, mix.

5. Pour egg mixture into a measuring cup so it's easy to pour. 

6. Spray cupcake baking pan with cooking spray. Add egg mixture to pan.

7. Bake for about 20-25 minutes. Check with a knife to make sure it's solid. Sprinkle cheddar cheese on top and let bake another 1-2 minutes.

8. Serve and enjoy!

Happy cooking!

-Kat

Uncharted territory... Spaghetti squash!

I love to try whatever vegetables are seasonal, so on a recent trip to Whole foods, I picked up a beautiful, bright yellow, organic, spaghetti squash. It has sat in my kitchen for about a week and today I finally decided to get to it. I found a website, Steamy Kitchen, that had a great garlic and butter recipe. It also explained how to cook spaghetti squash. Raw, it is extremely hard to peel or cut. So here is how I tackled this obstacle-

1. Preheat oven to 375 degrees F and place squash on a baking sheet. Poke some holes in it with a sharp knife.
2. Bake for about 45-60 minutes, depending on how big the squash is. You want to be able to cut into it easily by the time it's done.
3. Slice the squash in half. Scoop out the seeds. Then with a fork, start scraping out the strands from the squash. (Hence, spaghetti squash!)
Here is were my recipe differs from Steamy Kitchen's-
4. In a pan drizzle some EVOO. Throw in some diced shallots. Sauté the shallots then add the spaghetti squash.
5. Continue to sauté the shallots and squash and add the following spices- sea salt, ground pepper, garlic salt, parsley.
6. When the squash starts to brown slightly, sprinkle Parmesan cheese onto it.

That's it!

I prepared my lunch for work tomorrow with some of my 'Parmesan Spaghetti Squash', Gardein vegan meatballs, and some organic peas and carrots. Looks so good, I can't wait to eat it, haha.

Happy Cooking!

-Kat

Corn Salsa

I made an organic corn salsa today for the first time. Honestly, I got a little inspired by Chipotle! Here is my recipe (all veggies were organic)-

Ingredients
1 can organic kernel corn
1 whole tomato, diced
1/2 cup red onions, diced
1 jalapeno, seeded and diced
bunch of cilantro, chopped
dash of apple cider vinegar
lime juice (I used 1 1/2 lime)
garlic salt
sea salt
ground pepper
cayenne pepper

Mix all ingredients together in a large bowl. Add as much or as little of the spices that you want. If you want a spicier salsa, add more cayenne pepper. Spices, lime juice and apple cider vinegar are all added at the end. Refrigerate and your done!

I made A LOT because my boyfriend is obsessed with chips n salsa. I decided to make myself a 'Mexican' salad with the Corn Salsa.

This salad tasted soo good! I used Organic spring mix, cucumber, artichoke hearts, heart of palm, corn salsa, shredded mozzarella cheese, and crunched organic blue corn chips. I drizzled some balsamic vinegar on top and voilà, quick Mexican salad!

Happy cooking!

-Kat