Healthy App Idea: Stuffed Peppers

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Fall festivities and holiday parties are just around the corner! In an effort to stay slim, healthy, and happy this holiday season, I’ll be posting a series of “Healthy App Ideas” throughout November / December! Serve these bad boys as options for your guests, and they’ll stay satisfied and healthy, without filling up before getting to the main course! Plus, these options are super easy to make and delicious to the most picky palates.

This recipe follows a simple 2-step approach:

1. Half peppers and line on a baking sheet

2. Mix crumbled cheese with diced tomatoes! Use whatever cheese you prefer – I like a mix of feta and creamy goat cheese!

That’s it! Use your fingers or a small spoon to stuff the peppers with your cheesy-tomato mix, then bake in the oven for 15 minutes on 350°

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Green Bean, Tomato, and Feta Salad

Green Bean, Tomato, and Feta Salad

Ingredients:
Cherry Tomatoes
Green Beans
Green Onions
Feta Cheese

Dressing Ingredients:
2 T Olive Oil
2-3 T Red Wine Vinegar (I noticed that 3 made it taste a bit better)
1 T Freshly-Squeezed Lemon Juice
3/4 tsp. Salt (Sea Salt preferably)
1/2 tsp. Freshly-Ground Black Pepper
1/2 tsp. Dried Oregano (Optional)

*If you don’t want to make your dressing, feel free to use Italian or Balsamic Dressing.

This salad is one of my faves! It is healthy, tasty, pretty, and easy to make – there is really no reason not to share it! If you decide to make your own dressing, then I would prepare that first. As soon as you finish mixing your dressing ingredients together, begin to cut your green beans into bite-sized pieces (make sure to trim the ends of the beans beforehand). When you are finished cutting, place the green beans in a pot of boiling water (feel free to add some salt), let the beans cook for 3-4 minutes.

While the beans cook, cut the cherry tomatoes in half and chop up the green onions. As soon as the green beans are done cooking (crisp), drain into a colander, then immediately rinse the beans with cold water until they’re cooled. Make sure to completely dry/drain the beans by blotting them with paper towels. If you do not thoroughly dry the beans, then your salad will be watery.

Now, you are ready to mix together all ingredients – beans, tomatoes, green onions, feta cheese, and dressing! Stir the salad until all pieces are coated with dressing. BON APPÉTIT!

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Rainbow Salad Recipe

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Yum yum yum! This salad has forever been one of my faves and I was shocked when I made it for lunch and realized I hadn’t yet shared it on the blog!!

This salad is super easy and — like all of my fave salads — is tasty and filling and has so many goodies there’s no need for dressing! Weeee-heee to feeling healthy and full and #eatingclean.

This is how I make it, but feel free to substitute any goodies that you prefer:

♥Lettuce, finely chopped
♥Whole red beets, halfed
♥Garbanzo beans
♥Avocado
♥Sweet potatoes
♥Baby tomatoes
♥Green onion garnish

Mix in whatever proportions you desire! (I usually go big on the non-lettuce items bc let’s be real, lettuce is soooo boring.)

I really enjoy pairing this meal with my favorite coconut water. It’s $11 which is like WOW, but I continue to buy it time & time again. That’s a testament to how.amazingly.good. this stuff is! Try it here!