This starts today. I’m doing it even though my love for green juice is not yet realized. You should get on this. Seriously. Your body and mind will love you for it. Trust me.
I watched The Impossible today. It is a true story of a family during the tsunami in 2004. The mama in me didn’t breath for probably at least 30 minutes of the movie. Oh my. I can’t comprehend how the people who experienced this must feel. No words.
For supper we are having stuffed peppers without the processed/high sodium fake meat I usually use. I found this recipe and I’m giving it a whirl.
Update: For some reason, the recipe link won’t work. It’s from the Reboot With Joe Website and it’s called Fiesta Stuffed Peppers. Here’s the recipe if you want to try it:
Prep Time: 15 minutes
Ingredients:
2 cups/260 g black beans (cooked)
1 cup/ 128 g quinoa(dry)
2 cups/ 500 mL water
4 bell peppers (capsicum)
1 head broccoli
1 onion
3 cloves garlic
½ Tbsp./7.5 mL chili powder
1 teaspoon/ 5 mL cumin
¼ teaspoon/ 1 mL sea salt
¼ teaspoon/ 1 mL ground pepper
1 Tbsp./15 mL olive or coconut oil
Directions:
1.) Soak beans and prepare as above ahead of time, or rinse from canned.
2.) Preheat oven to 350 F/177 C.
3.) Cook quinoa by adding the dry grain to 2 cups of water. Use rice cooker or cook on stove. Simmer for 30 minutes until water is absorbed.
4.) While quinoa is cooking, wash peppers, broccoli.
5.) Slice tops off of peppers (capsicum) and chop flesh around stem. Remove seeds and place to the side.
6.) Chop broccoli, onion and garlic.
7.) Add olive/coconut oil to sauté pan and heat to medium. Add onion, peppers (capsicum), garlic and spices (chili powder, cumin, salt, pepper).
8.) Sauté until soft, about 5-8 minutes. About 3-4 minutes in, add broccoli.
9.) Mix in black beans to sauté veggies.
10.) Once quinoa is ready, place in the bottom of the pepper then scoop in bean/veggie mix.
11.) Repeat for each pepper (capsicum).
12.) Place on baking sheet and bake for about 6-8 minutes until pepper is a bit soft.
13.) Serve and enjoy!
