THE BEST Stuffed Peppers Ever

My family LOVES stuffed peppers and the best thing is you can make them out of basically whatever you have on hand! BUT THESE, these are the go to Peppers in our house 😍 You will not be disappointed!

Ingredients:

6 large Bell Peppers ( I prefer a mix of orange, red and green)

1 lb Ground beef (I use elk or venison)

1⁄2 cup onion, Chopped

1/2 can tomato paste

3 fresh tomatoes, diced

1 cup rice of your choice (I prefer brown or jasmine) **Busy mom tip: I cook my rice in the instant pot the day before

1 cup water (for cooking rice)

1 teaspoon pink Himalayan sea salt

1 tbsp garlic powder

1 teaspoon Worcestershire sauce

1 cup Mexican cheese blend, Shredded

Directions:

Cut off the tops of peppers; discard seeds and membranes, chop peppers in half length wise.

Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.

*in a separate pot put water bring to boil add rice cook until rice is soft – unless using precooked rice like I do.

In a skillet cook ground beef, onion till meat is browned and onions are tender.

Add tomatoes, paste, salt, garlic powder, Worcestershire, and rice.

if needed add more water.

add rice to beef mixture.

Stir in cheese. Stuff peppers with meat/rice mixture. Place in a baking dish or on a cookie sheet lined with foil.

Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

And ENJOY! Because these are amazing!!!

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Crustless Pizza – Low Carb Heaven

Okay guys tonight’s dinner was REVOLUTIONARY ❤️❤️❤️❤️ I’ve tried cauliflower crust (it’s okay 👌🏼) whole wheat crust (I love it) BUT tonight I made crustless pizza! And Ohhhhh Emmm Geee you guys, this is a winner 🙌🏼🙌🏼🙌🏼

  • 1/2 cup mozzarella cheese, shredded
  • 1 serving (about 17) Turkey pepperoni
  • Oregano to taste 😉

    So simple:

  • spread the cheese over the bottom of a pan over medium heat.
  • Top with pepperoni (or other toppings of choice)
  • Sprinkle with oregano
  • Cook over medium until edges are golden brown and cheese is cooked through.
  • Slide off pan, allow to cool and harden a bit.
  • Serve with marinara 🙌🏼🙌🏼🙌🏼

For those of you who follow the Fix plan like I do, here are your container counts 🙂
1💙, 1❤️, 1💚

Taco Boat Throwdown

Tonight was one of those "okay how do we throw something together fast, without going grocery shopping?" Kinda nights 😳
So was born our zucchini taco boats 😍😍😍

Ingredients:

  • 2 whole zucchini
  • 1 lb lean ground beef (I used ground elk)
  • 1 whole onion -diced
  • 2 bell peppers OR 2 cups baby sweet peppers -diced
  • 1 can black beans
  • 1 can corn
  • 1 avocado (or guacamole)
  • Shredded lettuce
  • Shredded cheese
  • Salsa
  • My sodium free taco seasoning
  • 1tbsp water
  • Nonstick cooking spray
  • Pink Himalayan Sea Salt
  • Pepper
  • Saran Wrap
  • Olive oil

*optional
For the family 😉 1 box jiffy cornbread mix and it's ingredients

Directions:

  • Brown the meat in large skillet
  • Once almost completely browned add water and taco seasoning to taste
  • Slice zucchini in half lengthwise, do not cut completely through but almost
  • Spray small amount of non stick cooking
  • spray in the middle of the zucchini
  • Sprinkle with salt and pepper
  • Wrap with Saran Wrap and microwave 5 minutes, then let it stand 2 minutes
  • Do the same to the other zucchini
  • Add a small amount of oil to the pan with the meat moved to the side
  • Add onion and peppers leaving 1/2 cup raw for topping
  • Cooking onion and peppers and blend with taco meat and turn off heat
  • Mix corn and black beans in microwave safe bowl and cover and microwave on high 2 minutes
  • Open Saran wrapped zucchini and *optional : scoop out center (I prefer to leave the center in
  • Top with meat mixture, lettuce, peppers, salsa, cheese, bean and corn mixture and salsa

*Optional Corn Bread Base for non-zucchini lovers

  • Follow directions on jiffy box to mix pancakes
  • Heat griddle and make corn bread pancakes 🥞
  • Top exactly the same as the zucchini boats

These were a hit by all and so fast and simple and most importantly, you don't need your oven on a hot summer day!

And for those of you following the Fixate meal plan like me 😉 here are the counts 😘

2💚💚 1❤️ 1/2💙 1💛 3 🥄🥄🥄

Summer Love Your Body

Summer Love Your Body Bootcamp is Open for Registration!

You Guys! Registration is NOW OPEN for my

Summer Love Your Body Online Bootcamp!

Lets learn to love ourselves where we are at while working towards our goals together!! This bootcamp will push us to hit our goals by the Fourth of July and more importantly to love ourselves more and more everyday while we work on being healthier and happier than ever!!!

You will get all your workouts (that you’ll do from home), 30 superfood meals, the built in support and motivation that comes from being in these groups, and the exact nutrition/meal plan you need to not only get results, but to learn how to KEEP those results forever. You’ll learn all my secrets on learning to love yourself right where you are while you work on building a healthier you and get to where you want to be! Because you are amazing just the way you are and it isn’t wrong to want more out of your life and your body You will learn to NEVER diet again and how you should NEVER be hungry!

So, if you are sick of wanting more and never sticking with it, or of teeter-tottering back and forth between dieting and bingeing, losing and gaining, feeling like you have no control over food or your body, feeling like you can’t remember the last time you appreciated your body for anything, dealing with anxiety, depression or lack of energy, or if you just want to lose some fat while still enjoying the things you love like wine 😉 and chocolate, send me an email ASAP or fill out the Take My Challenge form above! My groups fill up quick, and once those spots are full, its full. Can’t wait to work with you!

**only open to women who live in the US and Canada who and are not already a coach or working with one**

 

transformation

These are real results, that you can really get and maintain while building confidence and staying full on food your whole family will love!!

 

Clean and Healthy Crepes

These are sooo good you’d never guess they were totally good for you!
Ingredients: 5 eggs, beaten

1/2 cup blanched almond flour

1/2 lemon, juice

1/4 tsp vanilla extract

1 packet truvia OR your choice sweetener)- optional

Topping’s of your choice
*If you don’t want a sweet crepe, discard the sweetener.
Makes 6 crepes

~ Mix all ingredients together

~ Heat skillet over medium heat. spray with non-stick

~Pour just a little batter onto skillet and tilt skillet around so that it covers the whole bottom (should be a very very very thin layer)

~ Cook about 1-2 minutes or until you see top starting to dry out. Then carefully flip and cook for about 30 seconds.

~ Stuff, roll, and top with your choice of goodness!!
My favorite thing to fill them with is fresh cut strawberries mixed in fresh lime juice, a sprinkle of stevia and fresh mint leaves 😍

Healthy(ish) Zuppa Toscana 

I love a good hearty soup as much as the next guy and this one is one of my favorites! But heavy cream is a night mare for my waistline and my digestion so here is how I cleaned it up 💪🏼
If you follow the same meal plan as I do here are the breakdowns 😘 Serving : 1 1/2💛1/2💚1❤️
Ingredients

  • 1 pound ground hot sausage (clean it up EVEN MORE with hot turkey Italian sausage)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoon whole wheat flour
  • 64 oz. low sodium chicken stock
  • 6 Russet potatoes 
  • 3/4 cup plain almond milk
  • 2 tbsp EVOO or coconut oil 
  • 6 cups torn kale pieces

Directions

  1. Add sausage to a large soup pot and crumble as it cooks over medium heat.
  2. When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
  3. Sprinkle 1 tbsp flour over mixture and stir to combine.
  4. Pour in the chicken stock and bring to a boil.
  5. Meanwhile, wash potatoes and slice thin (I use a mandolin). Slice into 1/4-inch slices.
  6. Once soup is boiling, add potatoes to pot. Cook for 20 minutes or until potatoes are fork tender.
  7. While potatoes are cooking mix almond milk and EVOO together until fully combined Sprinkle with a tbsp whole wheat flour and continue to mix until combined
  8. Reduce heat to low and stir in the almond milk mixture and kale. Cook for 5 minutes, stirring occasionally.
  9. Serve hot. 

Enjoy! 😘

Best Ever Shakeology Balls

Check out these craving curbing little miracles! They are a cross between brownies and cookie dough and treat your tastebuds to  an explosion of flavor! 

Quick Tutorial Here!

⚠️ Warning! You will be obsessed with these once you’ve tried them!
Simplest chocolate Shakeology balls with THE BEST flavor! 

  • 1/2 cup Peanut Butter
  • 1/2 cup unsweetened coconut
  • 1/2 cup honey
  • 2 scoops chocolate Shakeology 

** add a couple dark chocolate chips for extra punch 
Mix all ingredients together

Roll into balls and store in air tight container in your fridge 

For those of you following the same nutrition plan as me: 2 balls = 1/2 blue 1/2 yellow 1/2 orange

Zucchini Taco Roll Ups

Tonight’s dinner was sooooo good! Have you guys made these zucchini taco roll ups?!? Holy cow I am obsessed ❤️ Here’s what they look like before you cook them…it’s okay if they are a little messy 😉


Here’s everything you need!

INGREDIENTS:

  • – 1 zucchini
  • – 1 can green chilis
  • – 1 diced large onion
  • – 1 lb lean ground beef/turkey/venison
  • – 1 tomato
  • – 2 tbsp low/no sodium Taco seasoning
  • -2 tbsp shredded cheese
  • – 1 avocado
  • – 1 tbsp Greek plain yogurt/sour cream

And what to do and they will soon look like this!


DIRECTIONS:

  • Slice 1 zucchini thin the long way (I use a mandolin on the thinnest setting
  • Sautéed 1 onion diced with 1 can green chilis
  • Add 1 lb lean ground turkey(I used venison)
  • Brown meat with onion and chilis, add 2 tbsp low or no sodium Taco seasoning (I have a great one in my recipe section
  • Dice 1 tomato and throw it in the pan
  • Lay slices of zucchini out in a Pyrex (I spray mine with avocado oil spray)
  • Spread a tiny bit of shredded cheese on each slice
  • Cover with meat mixture
  • Roll them up so the seam is on the bottom
  • Bake at 400* for about 30 minutes


I served them with Greek yogurt/sour cream and sliced avocado!
Soooo good!
**For my family (because they are picky about zucchini) I made the exact same steps but used Pillsbury rolls instead 😉  They were also a huge hit!

Cauliflower Fried Rice 

INGREDIENTS1 medium-sized head of cauliflower

2 tablespoons sesame oil

1 large carrot, cubed

2 garlic cloves, minced

1 cup frozen broccoli 

1 diced yellow onion 

2 beaten eggs (use scrambled tofu for vegan)

3 tablespoons low sodium soy sauce (use tamari for GF)

6 green onions, minced

 

INSTRUCTIONS

PREP CAULIFLOWER: Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.

STIR FRY: Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, broccoli, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.

FINISHING TOUCHES: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.

I also like to add a couple of diced chicken tenders cooked in teriyaki sauce as well for a delish treat ❤️

OPTIONAL: For the sauce on top, I just whisked equal parts soy sauce, honey, sesame oil, and oyster sauce together and drizzled it over top with sesame seeds. I like a little pretty flair like that.

Chia Seeds, Chia Gel and Why You Need It!

Chia Gel.jpgSomebody loves making Chia Gel (and using it!) it is so fun and seriously so good for you!

Do you use Chia seeds?

Here are some great reasons to!
Chia seeds are high in fiber, calcium, phosphorous, omega-3 fatty acids and antioxidants! Chia seeds score bonus points for being a complete protein. Also, chia seeds don’t require grinding to render the nutrients bioavailable and they are less prone torancidity thanither options on the market.


SO HOW DO YOU MAKE CHIA GEL?
Add 2 tbsps to 1 cup of water and refrigerate for at least 15 minutes, shaking optional 😉 they will last about 2 weeks in your fridge and are great in water and many other ways!

WAYS TO USE CHIA GEL
Use as an egg-substitute in baking.
1 egg = 1 tablespoon chia seeds + 3 tablespoons water = about 1/4 cup gel
Add to smoothies. Yes, you can add the seeds directly into smoothies, without creating a gel. But, the little seeds tend to stick to the sides of the blender. Clean-up is easier when you add the seeds in gel form.
Make your own boutique juice beverages. You’ve seen them at the grocery store, now make them at home. Simply add some gel to your freshly juiced beverage to make it even healthier and more festive.

Share your favorite way to use Chia Seeds or Chia Gel?!?