Easiest Stuffed Pepper Recipe… Ever

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I didn’t get home until 9pm tonight, so I had to break my “no-snacking-after-8pm” rule, because there was no way I was skipping dinner 😉 I was trying to decide what to make, but I knew I wanted to eat FAST. The green pepper chillin in the fridge was looking like it needed to be used. So I started there. I’d been wanting to try a stuffed pepper recipe, so here’s what I threw together:

Easiest Stuffed Pepper Recipe Ever

  • 1 medium green bell pepper
  • 1/3 cup rice
  • 1 small onion, chopped
  • 1/2 cup mixed veggies (I used frozen broccoli, carrots and mushrooms)
  • 1 piece light Sargento cheese (optional, of course)
  • 1 tbsp nutritional yeast (I highly recommend this, especially if you don’t use the string cheese)
  • Hot sauce, chili powder, garlic salt, & crushed red peppers

Slice the top off your green pepper and pop that baby in the oven @ 350 for about 15 minutes. While that’s in the oven, saute your rice, onion, and veggies in a skillet. (That was redundant. An onion is a vegetable. Ok, moving on.)

If you’re not lazy like me, and you’re using uncooked rice, then cook the rice separately! (Mine was frozen in the bag of veggies. I told you this was easy.) Then chop up the cheese and put it in the pepper with your cooked veggies. Stick it back in the oven for ~15 minutes, or until the pepper is soft and the cheese has browned a bit.

Slice it open and top with your spices and nutritional yeast. Rejoice that you just made a delicious dinner in half an hour. And if you covered your pan with foil, you pretty much don’t have any dishes to clean. I know, awesome.

Edited: I updated this with a new picture (since the old one was horrid!) and in this version, I used quinoa instead of rice.

This picture is pre-nooch, because sadly, I didn’t think about adding the nutritional yeast until after I’d started eating. And once I was eating, I was not stopping to take pictures 😉 I know it’s not exactly photogenic (I should have added some tomatoes or red pepper for color, but I didn’t have any) but trust me, what it lacks in look it makes up for in taste!

What would do you like to put into your stuffed peppers? Or for that matter, have you ever stuffed a pepper?

❤ Liz

Northstar Cafe Veggie Burger Recipe

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While I was in Columbus, I got to go to Northstar Cafe, which is probably my favorite restaurant in the world. They have lots of vegetarian/vegan options, and everything is natural and organic. YUM! I had this delicious veggie burger & tomato soup. This might have been the best meal I had all week (sorry Thanksgiving dinner)

I can’t even TELL you how amazing this veggie burger is. I was raving about it to my friend Krista and she was sweet enough to send me the RECIPE for this monstrous burger! Here it is:

The *Almost* Northstar Cafe Veggie Burger
• 4 tablespoons hickory barbecue sauce
• 1 tablespoon molasses
• 1 (15 ounce) can black beans, drained
• 2 cups cooked brown rice
• 1 tablespoon oat bran
• 2 tablespoons onions, finely chopped
• 1 tablespoon finely chopped canned beets
• 1 teaspoon beet juice
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon pickled jalapeno pepper, chopped
• 1 egg white, add more if needed (to bind)
• 2 teaspoons olive oil
• 4 slices monterey jack cheese (optional)
Directions:
Stir together barbecue sauce and molasses. Set aside.
In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients — rice through egg white. Form into four 6 oz patties.
Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

I’m definitely going to try this recipe sometime this week. Have you guys ever used beets in a veggie burger? I’m thinking that might be the “secret” ingredient. Do you have any “special ingredient” suggestions? Wish me luck!

❤ Liz

Happy Tofurkey Day!

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^That was the text, sent to me by my friend Scott, who can’t believe I won’t eat meat 🙂 But despite the lack of turkey eating, I managed to eat quite a bit of delicious thanksgiving dishes!

My mommy made me my own separate vegetarian stuffing 🙂 She also made a roasted vegetable dish, just for me! Carrots, onions, zucchini, squash, potatoes and asparagus. Yum!

Despite typical vacation festivities I’ve actually stuck to healthy eating for the most part. Notice I say *most* part. I did have some ice cream & french fries last night at 1am @ Steak n Shake, as seen below. Slight derailing of the healthy eating plan, but sometimes, you’ve just gotta relax!

^Alexa and I enjoying some late night munchies 😉

Before all that fiid, I did do a 45 minute step class, followed by a one hour zumba class! *Phew* I was exhausted by the end! I’m lucky enough to have friends that work at the local YMCA so I got to go for free! How fun! 🙂 Today, I went running, and then did some free weights in my basement. I’m finding ways to squeeze in workouts, even when my normal gym isn’t available!

 

And now, on a completely random note, this video just makes my day:

 

Happy Thanksgiving!

❤ Liz

Vegan Mac & Cheese… and Vacation Troubles!

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I’ve been eating my old favorite, vegan mac and cheese, even though technically, I’m back to eating regular cheese. What can I say, vegan mac & cheese still hits the spot!

I know I’ve posted this on my old blog, but I’ll mention the recipe again, just in case you missed it! Trust me, even if you’re not vegan, this stuff is GOOD!

Vegan Mac & Cheese

  • 1/3 cup water
  • 1/3 cup couscous
  • 3 tbsp nutritional yeast
  • splash of soy milk
  • 3/4 cup peas
  • 1/4 tsp salt
  • dash of red pepper flakes

Heat 1/3 cup of water until it’s boiling. Stir in the couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork, and stir in the nutritional yeast and peas. You’ll need to thin out the nutritional yeast with a little soymilk. (You could just use water, but I like the added creaminess of the soy milk.) Sprinkle with salt and red pepper flakes. Dig in!

This meal takes less than 10 minutes to prepare and it’s SO good. Delicious comfort food! And healthy too 🙂

So I’m going back to Ohio for thanksgiving, and I’m so excited! However, it seems like any time I go home (or on vacation) my healthy eating goes out the window! I’m overwhelmed by choices, and activities seem to revolve around food. And let me tell you, the food presented isn’t usually carrot sticks and hummus. It’s tortilla chips and guac, or cookies and cake. It can be a diet disaster. What’s a girl to do?

I’m a big fan of tracking my meals on Sparkpeople.com, because it helps me identify if I’m getting enough protein, fat, etc. (No joke, when I first went vegan, I realized I was consuming almost no fat. Oops! Bring on the olive oil!) Instead of setting unrealistic expectations, I’m just going to keep tracking my food, and try to stick to healthy options when possible, but allow myself indulgences. It IS Thanksgiving after all! But there is a difference between enjoying a slice of pie, and enjoying half a pie 😉

The other trick will be fitting in some workouts. I won’t have a gym available to me over the holiday, and unfortunately, the weather in Ohio is colder than Virginia, so I’m not sure I’ll want to run outside. Do you guys have any tips? I’ll have free weights, and open space in my basement. I’d DEFINITELY like some home workout tips!

Happy Holidays!

❤ Liz