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

Nutty Chocolate Drops – Serves 10

This has quickly become my favorite go to when I have a sweet tooth…  It’s free of the major food inflammatory agents aka gluten, peanuts, eggs, and dairy.  Another winning bullet point is that it’s free of white refined sugar and its sweetness is derived from dates.

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Medjool dates are a great fruit to add sweetness to a dish without reaching for processed sugar or its alternatives.  Unlike other fruits, its nutrient content lacks vitamins A and C.  However they are a great source of energy due to their carbohydrate/sugar content, potassium (dates beat bananas in this department), and soluble fiber.  Therefore if you’re making a smoothie pre-or post-workout be sure to add a date or two!  Now, this may be a bit TMI but if you’re constipated be sure to add some dates into your life!  The dates work as a great solidifying agent to give your bowels a push.

Let’s get down to business.  If you are craving the sweets instantaneously, the good news is that this tastes phenomenal without being cooked and is safe for consumption.  However, if you can wait a few minutes – pop these drops into the oven for 5-10 minutes!  Also, good news, if you’re not a chocolate person that’s okay because these drops taste amazing without it!

Ingredients:

  • 3 tbsp. coconut oil; melted
  • 1 cup cashews; soaked and strained (try to soak for 10-15 minutes)
  • 1 tbsp almond butter; crunchy or creamy (unsalted and aim for crunchy for some texture)
  • 1/3 cup oatmeal; dried
  • 3-4 medjool dates; remove the pits
  • 2 tbsp coconut flour
  • 1 tsp vanilla extract
  • OPTIONAL but highly recommended: 1/3 cup milk or dark chocolate mini chips
  • To taste: sea salt (I added about 1-2 pinches)

Methodology:

  1. Utilizing a food processor, combine all ingredients BUT the chocolate chips.  Pulse until blended then transfer to a mixing bowl.
  2. Add in the chocolate chips and stir well until the mixture appears uniform.
  3. On a piece of parchment paper, create small drops/balls using a tablespoon and/or your hands to mold.  Set each drop/ball about a ‘thumb’ of distance between each other.
  4. If you want to eat right away – do so.
  5. If you want to wait and cook em – Preheat the oven to 350 degrees Fahrenheit and cook for 5-10 minutes until golden then set aside to cool.
  6. If you want to wait and have em cold – place in the refrigerator and nibble when ready.
  7. It’s time for some dates in your life.

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xxx – Sarah