Crockpot Turkey & Quinoa Stuffed Peppers

Taking an old favorite & giving it a new spin one of my favorite things to do.  Check out this new twist on stuffed peppers.

Ingredients:

1 pound lean ground turkey, browned

1 cup cooked quinoa

6-8 green peppers (depending on size)

1 small tomato, diced

1 small yellow onion, diced finely

1-2 tsp. sea salt, to taste

1-2 tsp. fresh ground black pepper, to taste

1 tsp. paprika

1 tsp. garlic powder

1/4-1/2 tsp. red pepper flakes, to taste

Directions:

1. Cut the tops off of the green peppers & remove seeds.  Dice the usable pieces from the pepper tops.

2. Combine ground turkey, quinoa, diced pepper tops, diced tomato, diced onion, & seasonings. Mix until combined well.

3. Spoon even amounts of turkey & quinoa mixture into green peppers.

4. Place peppers in crock pot, open end facing up.  Pour 1/2 cup water into the bottom of the crockpot.

5. Place lid on crock pot.  Cook on low for 3-4 hours.

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Pumpkin Oatmeal Muffins

These muffins taste like fall & happiness. 

You can make a big batch for quick, grab & go breakfasts or enjoy one as a wholesome dessert.

Ingredients:

-1 cup pure pumpkin puree (NOT pumpkin pie mix)

-3 eggs

-2 Tbls. coconut oil, melted + 1-2 tsp. for coating muffin tins

-3/4 cup unsweetened almond milk

-1/2 cup pure maple syrup

-1 cup oat flour (you can pulse old fashioned oats in your blender or food processor to make your own quickly & easily)

-1/4 cup coconut flour

-1 Tbls. baking powder

-1/2 tsp. sea salt

-1 Tbls. ground cinnamon

-1 tsp. ground ginger

-1/8 tsp. ground cloves

-1/8 tsp. ground allspice

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Lightly coat muffin tin with coconut oil

3. Combine pumpkin puree, melted coconut oil, almond milk, eggs, & maple syrup in a large bowl.

3. In another bowl combine all dry ingredients.

4. Pour dry ingredients into pumpkin mixture & mix well.

5. Use a measuring cup, ice cream scoop, or ladle to pour batter into greased muffin tins.  Fill approximately 2/3 of the way.

6. Bake for 30-35 minutes, until golden brown & a toothpick inserted in the middle comes out clean.

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Election Day Workout

No matter which side of the aisle you fall on, we can all agree that good health is something that is good for our entire country!  So why not start today & get in a little election day workout?!?!

You can spread out the moves throughout the day, or keep a tally & get a bit sweat on while you watch the results roll in tonight.

Who is ready to make America healthy?

Join the Finish Strong Challenge to end 2016 on a healthy note!

Butternut Squash Soup

This recipe is the perfect way to warm  up on a crisp fall day.  It would also be a super tasty addition to any holiday meal! 

*Disclaimer: 99% of the recipes I post are kid-tested & hubby approved...in all honesty the men in my family are not squash fans (silly boys!), so this recipe was only a hit with my daughter & I. So even though not everyone in the house wanted to eat it, I loved it so much that I ate it for lunch every day for a week & never got sick of it...in my book that makes it a must share recipe!

Ingredients:

-1 butternut squash, peeled & cubed

-2 cups vegetable stock

-2 cloves garlic, peeled & minced (or 1 Tbls. garlic powder)

-1 large carrot, peeled & diced

-1 green apple, diced

-1 white or yellow onion, diced

-1/2 tsp. sea salt

-1/2 tsp. black pepper

-1/4 tsp. ground cinnamon

-1/8 tsp. cayenne

-1/2 cup unsweetened almond milk

Directions:

1. Combine all ingredients EXCEPT almond milk in your crock pot.  Stir to combine.

2. Cook on HIGH for approximately 3 hours or LOW for approximately 5 hours - until all vegetables are soft enough to mash with a fork.

3. Carefully ladle small batches into your blender (do not fill your blender more than half way!). Place a towel over the top of the blender lid & puree until smooth.  Return pureed soup to the crock pot or place in another pot or bowl.  Continue until all the soup has been pureed. 

**You can also use an immersion blender to puree the soup right in the crock pot.

4. Stir in almond milk & combine well.

Serve soup as is or garnish with a sprinkle of paprika or a handful of chopped pecans for some added texture.

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Road Trip Survival Guide

Just the thought of embarking on a cross country road trip can sound overwhelming for many & can invoke images of National Lampoon's Vacation.  Thoughts of meals from fast food joints & snacks from truck stop vending machines make my stomach hurt just thinking about it.

But instead of feeling defeated before the trip even starts, I am going into the journey with a PLAN! 

*I will prepare healthy snacks that we can pack in our cooler & bags to minimize desperate searches for food in random locations.

*I will stop at roadside stands / farmers markets along the way to replenish fresh fruits & veggies.

*I will pack balls, Frisbees, & other items to get my kids & I moving when we are at a rest stop.

I will share my best prep tips & hacks as we prepare for the journey.  Then you can join us as we begin our trek across the country - see how we incorporate wacky roadside workouts, seek out healthy eats at restaurants, & beat road trip boredom.

Join in on the fun via this event on Facebook: https://www.facebook.com/events/305752119770581/

Check out my family's favorite clean eating recipes.

Get daily support for living a healthy lifestyle in my newest accountability group.

Avocado Lime Salad Dressing

Talk about the perfect summer dinner...this hit the spot! Grilled chicken on a bed of mixed greens & our favorite veggies. But the best part was this quick & easy dressing that I whipped up in the blender. It was so creamy & decadent that it tasted like I was cheating...but it was chocked full of HEALTHY fat & fresh flavor.
Avocado Lime Dressing
1 ripe avocado
the juice of 2 limes
1/4 cup extra virgin olive oil
1 clove fresh garlic
3-4 fresh cilantro leaves (or more if you really like cilantro)
1 tsp. sea salt
black pepper to taste

✔️Put all ingredients except oil into the blender & pulse to incorporate. Scrape down sides with a spatula.
✔️Turn blender on & stream in olive oil. Blend until smooth.
✔️Taste test to see if the dressing requires more seasoning.
✔️Enjoy!

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Click here to learn more about my Simple Summer Solutions accountability group

Riced Cauliflower Fried Rice

This heaping bowl of "fried rice" is actually perfectly portioned & totally healthy. No need to sacrifice flavor or feel hungry when you are eating clean.

Riced Cauliflower Fried Rice
1 cup riced cauliflower* (see directions below on how to rice cauliflower)
1 cup vegetables of your choice (I used diced carrots & green bell peppers)...
1 tsp. coconut oil
2 eggs
1/4 tsp. garlic powder
2-3 grinds of black pepper
1 tsp. liquid aminos (a natural, healthy soy sauce alternative)

Directions:
~In a large skillet melt coconut oil on medium high heat.
~Sauté diced vegetables & put a lid on the pan to allow them to steam & soften for a minute.
~Add the riced cauliflower & return the lid to the pan for a few more minutes, until all vegetables have softened. Stir occasionally.
~Add eggs & spices. Mix well & cook until eggs are cooked through.
~Add liquid aminos. Stir well & serve!

This would also taste great with some grilled chicken or shrimp, but is totally tasty & filling all on its own.
For you 21 Day Fixers out there this would be 2 greens, 1 red, & 1 teaspoon.

*Riced Cauliflower
-Rinse & dry one head cauliflower
-Use a food processor with the grating attachment or a box grater to grate the cauliflower
-If you have excess liquid pat it dry with a clean dish towel or paper towel.
-Season with your favorite herbs & spices. I used a simple mix of sea salt, black pepper, & garlic powder.
-Sauté in a large skillet on medium heat with 1 tsp. coconut oil or extra virgin olive oil. Place a lid on top to allow the cauliflower to steam & become tender (approximately 5 minutes). Stir occasionally.

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