Well, it's never too late to start eating healthy! As much as I avoid the word...."Resolutions"... I do admit that I have some personal "R" words tucked away in my heart.
First... Rest: Not only by getting more sleep, but also by Resting in the presence of God. When I do, I feel Refreshed, Recharged, Renewed....and I Remember just how Real His love for me is!
By Remaining in Him, I can more easily hear His voice and Remember His word. As I do, I make the choice to keep his word and I ask Him to keep me!
As far as the physical...I'm hoping to eat less sugar and get back on track with the healthy diet I have always "tried" to maintain. Not for vanity, but for health. I believe in taking care of the body God gave me and remaining healthy starts with a good approach to eating clean.
As you might remember, I...Love...Quinoa!
(In addition to it's great taste, texture and versatility, it's packed with nutrients and a good source of protein, filled with amino acids, and it's gluten free).
I found this wonderful recipe for Quinoa Stuffed Peppers and loved it! This recipe was right on the box of Ancient Harvest Quinoa ...but I've changed a few things (like adding more garlic) ;)
QUINOA STUFFED PEPPERS
1 cup Traditional Quinoa
2 cups water
4 large or six medium green peppers
(slice off top and remove seeds; then rinse)
1 medium onion, diced
1/2 lb. fresh mushrooms, sliced
2 Tbsp. Butter (I used Olive Oil Instead of butter)
1- 29 oz. can diced tomatoes (reserve juice)
2 garlic cloves, crushed (I used 4 garlic cloves)
1 - 12 oz. jar Mexican Salsa
(I used 1 can rotel with green chiles instead of salsa)
2 Tbsp. Dry Sherry
(I used White Wine instead of cooking Sherry because it has less additives)
10 oz. Mozzarella cheese, shredded (I left off the mozzarella, and added grated parmesan after baking)
Pre-heat oven to 325.
Cook traditional quinoa as directed on package.
(quinoa cooks very easily like rice and is ready in approx. 15 - 20 minutes)
Steam the peppers until soft but not limp
In a large skillet, saute onion and mushrooms in olive oil
Add the diced tomatoes (reserve the juice for later)
Add the crushed garlic and the can of Rotel (or salsa)
Cook over medium heat for 10 minutes
Add the wine and simmer 10 more minutes
Fold in cooked quinoa
Place peppers in baking dish and fill with quinoa mixture. (this should take about half the mixture)
Thin remaining mixture with the reserved juice
and pour around peppers
(if you use mozzarella, sprinkle over peppers) and Bake at 325 degrees for 30-35 minutes.
After cooking, I removed them from the oven and sprinkled grated parmesan on top of individual servings.
My husband and I both enjoyed this meat free alternative to stuffed peppers. Of course my mom's tried and true comforting stuffed peppers (with my healthy tweaks) is still my all time favorite but for those times when I'd
rather not have meat, I will reach for this recipe!
|Quinoa Stuffed Peppers|