Fried Quinoa Stuffed Peppers & Coconut Lime Shrimp – Serves 4

Back to the grind.  Spent the weekend brunching, laughing, and lounging.  I try to do bulk cooking on Sundays but I was a weeeee bit too lazy so meal prep day was moved to Monday.  Now I’ve got leftovers for all my lunches – perfect.

I’ll keep this educational piece short and sweet…  These recipes are super easy and the ingredients are good for you!  Yes, good for you.  The more variety, the better.  Think color, think antioxidants.  Lastly, these stuffed peppers are perfect for vegetarians – not only are they filled with varied vegetables but quinoa is a complete protein.  Not all complete proteins need to come from meat, poultry, or seafood!  However I wanted seafood so I put together the fixings for my favorite shrimp recipe.

Fried Quinoa Stuffed Peppers

Ingredients:

  • 4 colored Bell Peppers with the insides/core removed
  • 1/2 cup cooked quinoa
  • 1 whole egg
  • 1 large yellow onion, minced
  • 1/2 cup cilantro, minced
  • 1 cup green onions, minced
  • 1/4 cup peanuts, crushed
  • 1/2 cup carrots, shredded
  • 2 tbsp pineapple, crushed
  • 2 tbsp garlic, minced
  • SPICES (4-5 shakes):  Curry powder, tumeric, cumin, garlic powder, curry powder, red pepper flakes, chili powder, and ground black pepper
  • OPTIONAL:  Sea salt
  • Coconut oil – enough to coat a frying pan

Methodology:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Line a baking pan with parchment paper.
  3. Heat a frying pan with coconut oil under medium-high heat.
  4. Add to the frying pan the following ingredients: yellow onion, cilantro, green onion, peanuts, carrots, and pineapple.  Sauté well for 5 minutes.
  5. Add the quinoa, egg, spices, and salt (if used).  Sauté for an additional 10 minutes.
  6. Remove the quinoa mixture from heat and stuff the pepper shells.  Place the bottoms of the peppers directly on the parchment paper and allow the insides to face up.
  7. Cook for 15 minutes then set on a plate for serving!

Coconut Lime Shrimp

Ingredients:

  • 1# jumbo shrimp, fresh with the tails/shells removed (or frozen)
  • 1 cup unsweetened coconut flakes
  • 2 tsp ground black pepper
  • 2 limes, juice (the size of a golf ball)
  • Coconut oil to coat frying pan

Methodology:

  1. In a mixing bowl, combine all ingredients and mix well.
  2. Under medium-high heat add coconut oil to a frying pan.
  3. Toss in the shrimp mixture and cook until golden brown.
  4. Set aside for serving or add to the plate with the stuffed pepper – such an amazing combination.  Makes me want to go someplace tropical.

What else was on my plate?  I did add my usual staple of greens which tends to be either kale, asparagus, or Brussels sprouts.  As seen above, I added my Garlic Peppered Asparagus but unlike the linked recipe I did not add pumpkin seeds or Brussels.

xxx – Sarah

Vanilla Candied Brussels and Pistachio Peppered Beef topped with a Poached Egg – Serves 4

I can pretty much add an egg to everything…  And I do.   As previously mentioned, throw out the notion that eggs and their yolks are bad for you…  Totally yesterday’s news.

Egg yolks contain MORE nutrients than an egg white.  Egg whites have fewer calories and protein compared to the whole egg.  However the yolk provides extra protein along with micronutrients that include iron, phosphorus, zinc, and folate, and the fatty vitamins (A, D, E, and K).  The B-complex vitamins found in whole eggs include biotin, selenium, and choline which are crucial during the creation of the human nervous system as well as its maintenance throughout the lifespan.  

These are two incredibly easy recipes to make and/or keep for leftovers during the week.  As I always say, leftovers always taste best, plus you don’t have to lift a finger.  Basically I made both recipes and then consecutively layered them with a poached egg on top.  This can be made at breakfast, brunch, lunch or dinner…  Brunch was my poison of choice.

Vanilla Candied Brussels

Ingredients: 

  • 1# Brussels sprouts, quartered
  • 1/4 cup balsamic vinaigrette
  • 2 tbsp vanilla extract
  • 1 tbsp ground black pepper
  • 1 tsp sea salt
  • About 1 tbsp/enough to grease a cooking sheet – coconut oil or EVOO

Methodology:

  1. Pre-heat the oven to 400 degrees Fahrenheit.
  2. Grease a cooking sheet with coconut oil or EVOO.
  3. In a mixing bowl combine the Brussels sprouts, vinaigrette, vanilla extract, and spices, then lay out evenly on the cooking sheet.
  4. Roast in the oven for 20 minutes or until desired texture is achieved (less than 20 minutes for more moisture or greater than 20 minutes for crispiness).  At the cooking half point, utilize a spatula and lightly toss the Brussels to ensure that all sides are cooked well.
  5. Remove from oven, set aside for use, or cool down and store.

 

Pistachio Peppered Beef

Ingredients:

  • 1# beef, ground (98% lean)
  • 1/2 cup yellow and red bell peppers, diced
  • 1 small yellow onion, diced and minced
  • 1/4 cup cilantro, minced
  • 1/4 cup pistachios (make sure all the shells are removed – you don’t want broken teeth)
  • 2 sweet potatoes, diced/minced/chopped
  • 2 tbsp garlic, minced
  • About 1 tbsp/enough to grease a frying pan – coconut oil or EVOO
  • Spices to taste (2-3 shakes):  Cumin, paprika, curry powder, red pepper flakes, garlic powder, and black pepper
  • Optional:  Salt

Methodology:

  1. Drizzle coconut oil or EVOO in a frying pan under medium-high heat.
  2. Toss into the frying pan onions, sweet potatoes, cilantro, and garlic, and mix well for about 3-5 minutes or until onions are golden.
  3. Add pistachios,peppers, spices, and ground beef to the pan.  Sautee for 10-15 minutes until beef is well cooked or has met an internal temperature of 160 degrees Fahrenheit (this is the minimum temperature set by the USDA to kill E-Coli).
  4. Set aside to add to a meal or cool down to store.

FullSizeRender

Poached Egg

Ingredients:

  • 4 whole Eggs
  • 2 cups water or just enough to cover the egg
  • 1 tsp white vinegar
  • Pinch of sea salt

Methodology:

  1. In a saucepan bring water to a boil then reduce to a simmer.
  2. Add a pinch of salt and white vinegar.
  3. Drop one egg in and using a large spoon whip the water around the egg in circular motion until the whites are close to the yolk.  Cook for about 2 minutes then remove and repeat with the remainder eggs.
  4. Serve atop the layered Vanilla Candied Brussels and Pistachio Ground Beef.
  5. Don’t forget to poke the yolk for extra taste!

 

xxx – Sarah