Good morning! Happy Wednesday and middle of the week to you! I’m currently aching from my run this morning and workout yesterday. More on that tomorrow! Today I want to share some recent flavors with you.
It’s another edition of What I Ate Wednesday and the continued focus of Fall Into Good Habits. On Monday I shared my challenge to eat clean this week. I have been focused and trying to make this a habit! As I said Monday, it’s all about creating and sticking to a plan and this week I have stuck with my meal plans! You can read all about my Healthy Dinner options this week and other eats below. Make sure to stop by Peas and Crayons to read about what foods others are eating! Thanks to Jenn for linking us all up! Some of my favorites:
On Monday night I tried Juli’s recipe at paleOMG for Pumpkin Cashew Coconut Curry Chicken. And as her blog title names, OMG! This recipe was amazing!! The secret ingredient to a great “rice” for this recipe was Cauliflower. Who knew that you could take this:
And make this:
The only changes I made to this recipe was less cayenne and no red pepper flakes and it was still spicy so make sure to taste as you make it because it’s spicy! But let me tell you guys, this was the best dish I have had in a while. Juli is a cooking genius because my husband hates Cauliflower and he loved this Coconut “Rice”. If you don’t have a food processor you can make this recipe and serve it over regular rice or quinoa and it would still be amazing!
Make sure to check out Juli’s site for this recipe. And you NEED to watch her cooking video that goes with it. I was laughing so hard watching her dance, I wish I could be friends with her.
Yesterday’s dinner was a remake of the Stuffed Zucchini’s I made before but this time I changed up the recipe from Real Simple.
Quinoa & Ground Turkey Stuffed Red Peppers & Zucchinis
- (2) Red Bell Peppers- cut in half, seeded and cleaned out
- (2) Zucchinis- cut in half and seeds scooped out
- (1) lb of Ground Turkey
- (1/2) Cup of Cooked Quinoa
- (1/2) Can of Great Northern Beans
- (2) Garlic Cloves- chopped
- (1) Tomato- chopped
- (1/3) Cup of Shredded Parmesan- for topping
- (1) Tsp of Salt & (1) Tsp of Pepper
- The inside of the Zucchini chopped up
Preheat your oven to 400. Cut the Red Bell Peppers and Zucchini’s in half and scoop out seeds so there is room for the “stuffing”. Cook the ground turkey fully and then mix all ingredients in the same pan leaving out the Parmesan.
Stuff the peppers with the mixture.
Place in baking pan, cover with foil and bake at 400 for 25-30 minutes.
Remove the pan from the oven and add Parmesan on top. Place the pan back in the oven without the foil and bake for another 5 minutes until cheese is melted.
They were so delicious and great with the Ground Turkey. Of course you can make these vegetarian without the Ground Turkey and they still have plenty of protein with the beans and quinoa!
Some other eats from yesterday:
Mango Greek Yogurt with Blueberries and a side of Eggs
Avocado, Turkey & Tomato Salad
Fitnessista’s Amaze Balls (sub chocolate chips for Unsweetened Cocoa)
What is one of your favorite “healthy” snacks? I need some ideas!
I hope you guys enjoyed my eats and try some of them out. Tomorrow I have a new workout coming for you!