Spanish Rice & Black Bean Stuffed Peppers

These stuffed peppers are a tasty fusion of Spanish flavors, combining the richness of cumin and garlic with the freshness of lime and cilantro. This recipe makes 6 stuffed peppers. If you are preparing this meal for guests, serve the stuffed peppers with a green salad and a sangria on the side. Enjoy!

Ingredients:

• 5 green onions, chopped
• 1/4 tsp of minced garlic
• 1 Tbsp of olive oil
• 4 oz can of chopped green chiles
• 1 14.5 oz can of chopped tomatoes
• 1 1/2 cups of vegetable broth
• salt and pepper
• 1 tsp of cumin
• 1 cup of uncooked white rice
• 1 can of corn, drained
• 1 can of black beans, drained
• juice of 1/2 a lime
• 1/4 cup of fresh chopped cilantro
• 3 whole bell peppers, any color

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Heat the olive oil on medium heat in a pot. Sauté the green onions, green chiles, and garlic for about 2 minutes. Now add the canned tomato (including the juices), vegetable broth, cumin, and a dash of salt and pepper.
3. Turn the pot up to a boil. Once it’s boiling, add the rice. Immediately turn the pot down to low. Cook for about 20 minutes with the lid on until the rice is fully cooked.
4. Once the rice is cooked add the cilantro, lime juice, corn, and black beans. Turn the pot to medium heat for about 5 minutes to let the flavors soak in. Set aside.
5. Cut the 3 bell peppers in half lengthwise, giving you 6 halved peppers. Remove the stem and seeds.Generously stuff them with the rice/bean mixture.
6. Lightly brush the bottom of a dish with some olive oil to prevent the peppers from sticking to the bottom. Place the stuffed peppers in the dish. Cover with foil. Bake for 35 minutes. Remove the dish from the oven, take the foil off and stick the peppers back into the oven for 10 more minutes.
7. Top with fresh cilantro and serve.

Benefits of this recipe:

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

-Beans are high in protein and fiber. They are filled with many valuable vitamins and minerals such as iron, magnesium, potassium, vitamin B1 thiamine, etc. These vitamins and minerals improve cardiovascular health, protects against cancer, maintains digestive health, provides long lasting energy, and keeps blood sugar stable.

-Bell peppers are high in antioxidants, they improve eye health, and prevent anemia.

The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com

 

Pecan & Pumpkin Spice Oat Bars

It is almost October which means it’s almost pumpkin spice season! These pecan & pumpkin spice oat bars are a healthy way to satisfy your pumpkin spice craving. These treats make a great pair with your afternoon tea. Enjoy!

Preparation + Cook Time: 35 minutes

Ingredients:

• 1/2 cup of canned pumpkin puree
• 1/2 cup of pure maple syrup
• 1 tsp of vanilla extract
• 1/4 cup of coconut oil
• 2 cups of oats
• 1 cup of chopped pecans
• 2 Tbsp of chia seeds
• 1/4 tsp of salt
• 1 tsp of nutmeg
• 2 tsp of cinnamon

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, combine the pumpkin puree, maple syrup, vanilla extract, and coconut oil. Whisk until blended evenly.
3. Add the remainder of the ingredients. Stir until everything is thoroughly mixed.
4. Line a square pan with parchment paper. Pour the batter into the pan and pat down until the batter is completely flat. 
5. Bake for 20-22 minutes.
6. Remove from the oven and let it cool for 15 minutes before cutting into squares.
7. Store in the refrigerator to preserve the freshness. 

 

Benefits of this recipe:

-Pumpkin helps maintain healthy eyes, improves immunity, and is good for your complexion.

-Chia seeds are high in antioxidants, helps digestive health, regulates cholesterol, boosts energy and metabolism, and is a great source of omega-3s.

-Oats are high in fiber, reduces heart disease risk, and lowers cholesterol.

The benefits of these ingredients were researched from http://www.draxe.com

 

Roasted Vegetable Abundance Pasta

This delicious pasta dish is loaded with an abundance of healthy veggies and flavorful herbs. Feel free to add whatever vegetables you prefer. Enjoy!

Makes 4-5 Servings as a main course

Preparation + Cook Time: 60 minutes

Ingredients:

• 3 1/2 C Uncooked Pasta of your choice (I used Cybele’s Gluten Free Rotini)
• 1 C Marina Sauce of your choice
• 3/4 C Leeks, chopped
• 1/2 C Golden Beets, chopped
• 1 1/2 C Carrots, chopped
• 1 C Zucchini, chopped
• 1/2 C Asparagus, chopped
• 4 C Cauliflower, chopped
• 3 Tbsp Olive Oil
• 1 tsp Minced Garlic
• Salt and Pepper to taste
• 1/2 C Fresh Parsley, roughly chopped
• 1/2 C Fresh Basil, roughly chopped
• 4 C Kale, chopped
• Juice of 1/2 a Lemon + 1/4 tsp lemon zest
• Optional: Hemp Seeds for Garnish

Instructions:

1. Preheat the oven to 350 degrees Farenheit.
2. Chop all of your vegetables. Line 2 baking trays with aluminum foil. Separate the leeks, golden beets, carrots, zucchini, asparagus, and cauliflower onto the baking trays.
3. In a small bowl, combine 3 Tbsp olive oil, 1 tsp minced garlic, and salt & pepper to taste. Drizzle the olive oil mixture on top of the veggies. Now sprinkle the chopped parsley and basil on the veggies. Put the trays in the oven and roast for 30 minutes. 
4. Next, cook your pasta. Add the pasta to a large pot of boiling water and cook until ready. Drain the water from the pot. Add the marina sauce to the pasta and stir until fully combined. Add the roasted vegetables. Slowly stir in the 4 C of Kale and cook until it wilts. Add the juice of 1/2 a lemon plus 1/4 tsp of lemon zest.
5. Serve your pasta into pasta bowls and sprinkle hemp seeds on top for some extra protein.

Benefits of this recipe:

-Zucchini is a good source of energizing B vitamins, has anti-inflammatory properties that can benefit heart health, can help control diabetes, helps improve digestion, and help can balance the thyroid.

-Cauliflower helps lower cancer risk, fights inflammation, decreases risk of heart disease, provides high levels of vitamins and minerals, improves digestion and detoxification, helps balance hormones, and preserves eye health.

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Kale is among the most nutrient dense foods on the planet! It is loaded with antioxidants and vitamin C, can help lower cholesterol, and protects eye health. There are also numerous cancer-fighting substances in kale.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Vegetable Stir-Fry Rice Bowls

Vegetable Stir Fry Rice Bowls are the perfect healthy meal to make when you are craving Chinese food! This recipe is fast and easy to make. Enjoy!

Makes about 4 servings

Preparation + Cook Time= 45 Minutes

Stir-Fry Ingredients:

• 1 Cup of Short Grain Brown Rice
• 4 Cups of Broccoli, chopped
• 2 Cups of Carrots, cut into matchsticks
• 2 Cups of Baby Boy Choy, chopped
• 1 Cup of Red Bell Pepper, chopped
• 1 14 oz Can of Baby Corn, drained
• 3 Green onions, chopped
• 1 t of Ginger, minced
• 2 T of Coconut Oil
• 1 Can of Chickpeas, drained
• 1/4 C Cilantro, chopped
• 1 Avocado (sliced) for Garnish
• 1 T of Sesame Seeds for Garnish

Sauce Ingredients:

• 4 T of Tamari or Soy Sauce
• 4 T of Honey or Organic Maple Syrup
• Dash of Black Pepper
• 3 T of Orange Juice
• 1/4 t of Minced Garlic
• 1 T of Corn Starch

Instructions:

1. In a medium size pot, emerge the brown rice in 2 Cups of Water. Bring to a boil. Once boiled, simmer for about 20 minutes until the rice is fully cooked. Set aside.
2. Chop all of the veggies and set them aside to prepare for stir-frying.
3. Combine all of the ingredients for the sauce into a small bowl. Whisk until thoroughly mixed and set aside.
4. Heat the wok with 2 T Coconut Oil. Add the broccoli, carrots, baby boy choy, red bell pepper, baby corn, green onions, and ginger into the wok. Stir fry for about 5-6 minutes. The veggies should be getting soft.  
5. Add the chickpeas followed by the sauce to the wok.
6. Simmer covered for 10 mins. The veggies should be wilted and very tender. Remove the lid and stir in the rice. Next stir in the cilantro.
7. Add more black pepper to taste.
8. Serve the stir fry into bowls. Top with avocado and sesame seeds.

Benefits of this recipe:

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Broccoli aids in digestion, prevents chronic diseases, protects liver health, boosts brain health, reduces allergies, contains anti-aging properties, and improves metabolism.

-Brown rice helps control diabetes, is rich in antioxidants, prevents obesity, prevents Alzheimer’s disease, improves digestive health, controls cholesterol levels, relieves insomnia, and contains anti-depressant properties.

-Ginger relieves nausea, treats cold and flu symptoms, aids in digestion, removes excess gas, reduces arthritis pain, detoxifies the body, prevents menstrual cramps, and prevents infection in the body.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.organicfacts.net

 

 

Carmelized Beet & Sweet Potato Farro with Roasted Chickpeas

Mmmm beets and sweet potatoes- two of my favorite vegetables! This carmelized beet and sweet potato salad is hearty and warm with nutty and sweet undertones. This dish is packed with wonderful nutrients that will keep you more than satisfied. Enjoy!

Preparation + Cook Time: 90 minutes

Makes about 7-8 servings

Ingredients:

• 2 lbs Sweet Potatoes
• 1 Shallot
• 2 T Coconut Oil
• 2 T Maple Syrup
• 2 t Cinnamon  (Divided)
• 1/2 t Nutmeg  (Divided)
• 2 lbs Beets
• 1 C Uncooked Farro
• 1/2 C Raw Almonds
• 2 T Olive Oil (Divided)
• 3 C Chopped Kale
• 1/4 t Garlic
• 1/2 t Paprika
• Salt and Pepper
• 2 15 oz Cans of Chickpeas
• Juice from 1/2 a Lemon
• 1 T Fresh Rosemary, chopped
• 1 t Dried Thyme
• 1/2 C Pomegranate Seeds

Instructions:

1. Preheat the oven to 375 Degrees Fahrenheit.
2. Chop the sweet potatoes into small cubes. Dice the shallot.
3. In a microwave safe container, melt the coconut oil for 30 seconds. Remove from microwave and add maple syrup. Whisk until thoroughly combined.
4. Add the sweet potatoes and shallots to a large bowl. Pour half of the oil/maple syrup mix and toss. Add 1 t cinnamon, 1/4 t nutmeg, and a dash of salt and pepper to the bowl. Stir until all the sweet potatoes and shallot are evenly covered. Transfer to an aluminum foil-lined baking sheet.
5. Peel and chop the beets into small pieces.
6. Add the beets to the same bowl. Pour the remaining coconut oil/maple syrup mixture on top of the beets. Top the beets with 1 t cinnamon, 1/4 t nutmeg, and a dash of salt and pepper. Toss until everything is evenly coated. Transfer the beets to a separate aluminum foil-lined baking sheet. 
7. Prepare the roasted chickpeas. Drain them from the can and put them on an aluminum foil-lined baking sheet. Drizzle with 1 T olive oil, 1/2 t paprika, 1/4 t garlic, and a dash of salt and pepper.
8. Now place all 3 baking pans into the oven. Remove the chickpeas from the oven after 35 minutes. The beets and sweet potatoes need to cook for 40 minutes.
9. While the veggies are baking, cook the farro. Put 1 C of farro into a medium pot. Cover with 3 C of water. Bring to a boil. Turn to a simmer and cook for 30 minutes. Set aside once cooked.
10. Prepare the toasted almonds. Chop 1/2 C of almonds into small pieces.  Put them in a skillet with a dash of salt and pepper and 1 T of olive oil. Keep stirring to make sure they don’t burn.Toast for 5 mins until golden brown. Set aside.
11. Once everything is done cooking, it is time to combine the ingredients into a salad. In a large bowl, add the chopped kale. Squeeze the juice from the 1/2 lemon onto the kale. Massage to evenly coat the kale. Add the sweet potatoes, beets, farro, toasted almonds, rosemary, thyme, and pomegranate seeds. Stir to mix evenly. Add more salt and pepper if needed.
12. Top each plate with roasted chickpeas. Serve warm.

Benefits of this recipe:

-Sweet potatoes are high in fiber, maintain a healthy blood pressure, and reduces inflammation. The high levels of vitamin C and E provide an immunity boost, support eye health, and prevent degenerative damage.

-Beets are high in antioxidants, contain anti-inflammatory properties, supports brain health, supports digestion, can improve athletic performance, and keeps blood pressure in check.

-Kale is among the most nutrient dense foods on the planet! It is loaded with antioxidants and vitamin C, can help lower cholesterol, and protects eye health. There are also numerous cancer-fighting substances in kale.

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com

 

 

Sweet & Creamy Carrot Pudding

Carrot Pudding?! I know… it sounds crazy to use a vegetable as the main ingredient of a dessert. But it really isn’t. Think of pumpkin pie. This is the same concept. In fact, my creamy carrot pudding tastes very similar to pumpkin pie. This is delicious. Give it a try! Enjoy.

Preparation + Cook Time: 60 minutes

This recipe makes about 2 C of pudding.

Ingredients:

• 7 Organic Medium-Sized Carrots*
• 1/2 C Maple Syrup
• 1 T Melted Coconut Oil
• 1/4 C Almond Milk
• 3/4 t Allspice
• 1/2 t Cinnamon
• 1/4 t Nutmeg
• 1 t Organic Vanilla Extract

Instructions:

1. Rinse, peel, and chop the carrots into small pieces.
2. Place the carrots into a pot of water. Cover and turn onto a boil. Once the water is boiling, turn down to a simmer. Cook the carrots until they are soft.
3. Drain the water from the pot. Place the carrots into a bowl and put them in the fridge for approximately 20 minutes until they are completely cooled.
4. Put the carrots in a blender and blend until smooth and creamy. Add all the rest of the ingredients to the blender and combine until everything is evenly mixed in.
5. Store the pudding in the fridge. When you are ready to serve, spoon the pudding into bowls. I would recommend topping the pudding with non-dairy cream and some pecans or pumpkin seeds.

*If you use regular non-organic carrots, they are usually much larger so you will only need about 5 carrots instead of 7.

Benefits of this recipe:

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

The information on the benefits of the ingredients was researched from http://www.draxe.com