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Bean and Quinoa Stuffed Peppers

Stuffed peppers. A great comfort food that is both healthy and high and protein, this vegetarian alternative does a wonderful job of filling out a similar taste, texture, and nutritional profile.

Your salsa choice makes a big impact of the flavor in these, so make sure to try different kinds.


  • 1 cup quinoa
  • 2 cups vegetable stock
  • 4 large red, yellow, or orange bell peppers, halved, seeds removed
  • 1/2 cup salsa (I like Ms. Renfro’s salsa, you can find it in most ethnic food aisles)
  • 1 tbsp nutritional yeast
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 15-ounce can black beans, drained
  • 1 cup  whole kernel corn, drained

Stuffed pepper toppers:

  • 1 avocado (or guacamole)
  • fresh lime juice
  • hot sauce
  • cilantro, chopped (tastes like soap, but I know some of you out there love it!)
  • diced red or sweet onion

Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.

Preheat oven to 375 degrees and lightly grease/spray baking dish.

Brush halved peppers oil of your choice (extra virgin olive oil, grapeseed oil, etc).

Add cooked quinoa (follow instructions on package) to a large mixing bowl and add remaining ingredients (DO NOT include stuff pepper toppers ingredients). Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.

Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.

Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown.

Add toppers of your choice. I personally prefer guacamole and spicy salsa!

Enjoy yo!

Garlic (Quinoa) Noodles

Hope you like garlic! Me? I love garlic… which means I love this recipe. I don’t eat too much pasta these days, but the noodles in this recipe are made from Quinoa! They aren’t available everywhere (we get our from Trader Joe’s), and I strongly recommend them for this recipe! If you don’t have any, your standard high protein whole wheat pasta will work… I just won’t be happy about it!

This is a great vegetarian recipe – but you can very easily toss a chicken breast on top and it will be delicious.


  • 1 package Quinoa spaghetti
  • 1 each red yellow and green pepper
  • 1 red onion
  • 1 carrot (or five baby carrots!)
  • 1 green chilie
  • 1 jalapeño
  • 1 cup shredded cabbage
  • 12-15 cloves of garlic

For the sauce:

  • 4 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 2 tbsp sweet red chili sauce

Optional toppings:

  • Cilantro (OMG GROSS… but if you like it, use it I GUESS)
  • Red pepper flakes


Cook pasta according to package directions.

Meanwhile, chop up all your veg. Heat a couple table spoons of olive oil in a large skillet. Add your garlic and onions and stir for about 2-3 minutes. Add the rest of your veg and stir until combined.

Add sauce ingredients and whisk to combine. Add to the skillet with your veg and stir to coat the veggies.

Drain your pasta and add it to the skillet and toss to combine.

Frozen Yogurt Covered Blueberries

These yogurt covered blueberries are super simple and amazingly delicious. They are a great frozen snack that will help to curb your appetite when you are craving some OTHER unhealthy sugar filled snacks…


Having a container of these pre-made in your freezer when you need a quick pick-me-up are a lifesaver!


  • 1 – 6oz container fresh blueberries
  • 1 – 6oz vanilla greek yogurt (blueberry yogurt works too, or strawberry, any flavor you think will taste good with blueberries)


Wash and thoroughly dry your blueberries. Spread wax paper onto a cookie sheet or other flat surface (a classic painting or stained glass owl will also work).

Using a toothpick, skewer a blueberry and dip it into your yogurt making sure to cover it completely. Place the covered blueberry on your cookie sheet and repeat until all berries are covered. Make sure berries are not touching each other. Not because they are anti-social, but more so they won’t freeze to each other.

Place your blueberry filled cookie sheet into the freezer for 1.5 hours. After that the berries will be frozen enough to portion out into snack baggies or tupperware containers.

Make sure to not leave them in the freezer uncovered for too long because they will absorb other smells/tastes from the freezer as well as freezer burn very easily!


They are best when eaten directly from the freezer, the colder they are when you pop one into your mouth the better.