Healthy eating for me means color! I went on a trip to the grocery store with my dad this weekend to grab a few ingredients. I like having a few staple items in the fridge at all times for quick, healthy meals. My father turns to me to ask “what do we need?”. My reply, get anything green! What’s your favorite color to cook with?
Here is an image of the weekends cooking. I loosely used a stuffed peppers whole foods recipe I found from the Jar of Lemons Website.
Ingredients
- 1/2 lb ground turkey
- 1 onion
- mushrooms
- 1 cup spinach
- 1/2 tsp ground pepper
- 1/4 tsp cayenne
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 tsp garlic
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 4 green peppers
- handful of Pumpkin Seeds
- handful Mozzarella
Instructions
- Preheat oven to 425 degrees.
- Cook the ground turkey.
- While the ground turkey is cooking, cut the peppers in halves and clean out the middle of each one.
- Set one pepper aside and finely chop.
- When the turkey is almost finished cooking, add in the spinach and finely chopped pepper or any veggies on hand.
- Add in the ground pepper, cayenne, paprika, chili powder, garlic, and cumin.
- Stuff each pepper half with the turkey mixture and top with cheese.
- Bake for 20 minutes (or until peppers are nearly soft).
- Serve hot and enjoy!
I used green peppers and added pumpkin seeds instead of pine nuts and a dash of cinnamon to the mix. I only used half of the meat, the rest I will toss into a pasta later in the week. I also chopped up more veggies to use in weekend morning omelettes.
This is one of those recipes you can make your own. Use chickpeas, chicken, ground turkey or beef, saute some veggies, stuff and cook!
Stuffed Green Peppers
These tumeric blueberry muffins turned out soft and not too sweet. I like to take time and arrange my foods to practice some photography skills. I copied the recipe from the Green Kitchen food blog.
Healthy Tumeric Blueberry Muffins
Turmeric & Blueberry Breakfast Muffins with a Granola Topping
Makes 12 large or 15 smaller
Dry ingredients
100 g / 1 cup walnuts
85 g /1 cup rolled oats, use gluten free if intolerant
90 g / 2/3 cup buckwheat flour + 2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp turmeric (use a little less if you are not used to the flavor)
1 tsp freshly ground cardamom
½ tsp sea salt
a pinch black pepper
Wet ingredients
160 ml / 2/3 cup buttermilk or plant yogurt
80 ml / 1/3 cup olive oil or butter
2 ripe bananas, mashed
5 fresh dates, mashed
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)
A large handful blueberries, frozen or fresh
Granola topping
1/3 cup rolled oats
2 tbsp olive oil/coconut oil
1 tbsp runny honey
Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter. Add walnuts and rolled oats to a food processor or blender (or mortle) and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. Add buttermilk, oil, bananas and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients. Crack the eggs in a separate bowl and beat them for about a minute before adding them as well. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit. Mix together the granola crumble in a small bowl and add it on top of the muffins. Bake for about 18-20 minutes. Best enjoyed still warm from the oven.
I’d love to know, what’s your favorite healthy muffin recipe?
UNANCHORED EVE 