Stuffed Peppers

Philly Cheesesteak Stuffed Bell Peppers

My clients hear me say this all the time, “use your vegetables as your vessel!” What I mean is, skip the white bread, rice, and pasta; look for ways to be creative with your food. You can still have the texture of noodles, but maybe they’re made of broccoli stems. Or, instead of using bread for your sandwich, make a wrap using Boston lettuce or collard greens. I know this can sound weird for many, but with some trial and error, I guarantee that you’ll find some recipes that you love…like this one!

Philly Cheesesteak Stuffed Bell Peppers

  • Servings: 4-8
  • Difficulty: easy
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Ingredients:

  • 16 thin slices of provolone cheese
  • 4 green bell peppers, stem removed, cut in half lengthwise, seeds discarded
  • 1/4 pound of deli roast beef, sliced into 1/2-1″ strips
  • 1 small yellow onion, cut into 1/2″ strips
  • 4 cremini mushrooms, sliced
  • 1 clove garlic, minced
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1 Tbsp coconut oil

Directions:

  1. Preheat the oven to 350.
  2. Line a baking sheet with tinfoil and place the peppers skin side down.
  3. In a skillet, heat oil over medium-high heat. Add onions and sauté until golden brown. Turn the heat down to medium. Add the mushrooms, roast beef, and spices. Stir fry until the mushrooms are soft, about 2-3 minutes.
  4. Place the peppers in the oven to cook for 5 minutes.
  5. Gently remove baking sheet from oven and carefully line each pepper with 1 slice of provolone cheese.
  6. Scoop the beef-mushroom mixture into each pepper.
  7. Place baking sheet back in oven and cook for another 5-7 minutes, or until pepper is soft.
  8. Remove the baking sheet from the oven and add 1 slice of cheese to the top of each pepper. Cook again for 1-2 minutes, or until cheese melted.
  9. Serve immediately. 

Hope you enjoy!

Santé!

xoxo,

Megan

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Goat cheese and sweet potato frittata

Frittata with Spinach, Goat Cheese, Sweet Potato, and Caramelized Onions

I could have called this my kitchen counter frittata…but that doesn’t sound very delicious. Truly, that’s what this was. The beauty of a frittata is that there are no rules! You’re free to put whatever your heart (or stomach) desires into that skillet. Obviously eggs are a must but, other than that you are free! This combination was inspired by the items on my counter (and a few in my fridge). And since I made this on a Sunday, I had leftovers for breakfast all week! How fantastically easy! I might also recommend making a “muffin tin” version of this recipe….hand held goodness right there 🙂

Frittata with Spinach, Goat Cheese, Sweet Potato, and Caramelized Onions

  • Servings: 6-8
  • Difficulty: easy
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Ingredients:

  • 1 cup of fresh baby spinach, roughly chopped
  • 4 oz of goat cheese, crumbled
  • 1/4 of a large sweet potato, skin removed and diced (about 1/2 cup)
  • 1/2 large sweet onion, diced
  • 8 large eggs
  • 1 Tbsp coconut oil

Directions:

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. In a medium to large oven proof skillet, heat coconut oil. Add onion and sauté. Once translucent, add sweet potato and continue to sauté. Let cook until onions are a caramelized texture and potatoes are soft.
  3. Remove the onions and potatoes from the pan.
  4. In a large bowl, beat eggs with a fork until all yolks are broken and mixture is somewhat consistent. About 30-60 seconds.
  5. Pour the egg mixture into the skillet, add goat cheese, sweet potatoes, onions, and spinach (spread evenly). Cook for 1 minute on stove over medium heat.
  6. Gently place skillet into oven and frittata cook for about 10-15 minutes. Once done, the eggs should be set but not browned.
  7. Serve from the skillet or slide on to a plate. Cut into 6-8 slices and enjoy! 

Santé!

xoxo,

Megan


BBQ chicken portobello pizzas

BBQ chicken portobello pizzas

“If you are stranded on a desert island, what three foods would you want with you”?

This is a hard question for me. The “practical nutritionist” area of my brain wants to think of three foods that could provide me with enough balance to nourish my body and help me withstand a potential lengthy and tumultuous time on said island. The “playful foodie” area of the brain just wants to name my all-time favorite foods: sushi, tacos, and PIZZA! Today, the playful foodie wins.

While I strongly protest against deprivation diets and encourage moderation to all foods/food groups….we all know, eating pizza everyday is not going to lead to a rocking beach body. With that being said, I think that you can still have your cake and eat it too….but, maybe that cake is not really a cake, it just looks like a cake, and it doesn’t taste like cake….but it’s still really freaking good.

This is my “pizza that’s not really pizza, but still really delicious and actually quite nutritious” recipe.

BBQ chicken Portobello pizzas

  • Servings: 2-3
  • Difficulty: moderate
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  • 4-6 Portobello mushrooms (Likely 1-2 per person), washed and stems removed
  • 1 pound chicken breasts, cooked and diced or shredded
  • 1/2 cup BBQ sauce
  • 1 cup fresh pineapple, cut into chunks
  • 4-5 oz goat cheese, crumbled
  • 1/2 red onion, caramelized
  • 1/8 cup cilantro, roughly chopped
  1. Pre-heat oven to 350 degrees Fahrenheit
  2. Place the Portobellos on a parchment paper lined baking sheet, gill side up
  3. In a bowl, mix the chicken, BBQ sauce, and red onion
  4. Fill the Portobellos with the chicken mixture
  5. Top pizzas with pineapple and goat cheese
  6. Bake for 10-15 minutes or until mushrooms are soft
  7. Remove from oven and garnish with chopped cilantro
  8. Serve immediately 

Santé!

xoxo,

Megan