Hello everyone! So today I thought I'd change it up a bit and do a "what I ate today" style post. I love these kinds of posts! It's so much fun seeing what healthy foods people are eating throughout the day. I find it really interesting and it's a great way to get inspired and try new things!
So for breakfast this morning I kept it simple and had a bowl of oatmeal topped with walnuts, pumpkin and sunflower seeds, dried apricots and some fresh raspberries. I also added some almond milk and a drizzle of honey before eating to add some moisture and a bit more sweetness.
I also had a tall glass of water with lemon before eating and a coffee to enjoy with my oatmeal.
I've been making an effort lately to increase my veggie intake. I find the easiest way to do that is to have a nice big salad for lunch. Today I just had a variety of veggies and a couple of Sesame flavored Ryvita crackers but on most days I'll add some sort of protein like tuna, leftover chicken or beans which makes this salad more of a hearty meal.
To drink I had more water and a cup of peppermint tea.
For a mid afternoon snack I had (which I forgot to take a picture of!!!) an apple sliced up and dipped into about 1 tbsp. of natural peanut butter. I also had a cup of green tea.
For supper I ended up making stuffed peppers...which I haven't made in ages! These were so good...savory and completely satisfying. For a side I made a quick salad with some mixed greens and dressed them with a bit of olive oil, lemon juice and some salt and pepper to taste.
I made these peppers with ground beef but they could easily be turned into a vegetarian/vegan version by using a meat substitute like Veggie Ground Round by Yves or by making the filling with only rice and some added sauteed or roasted veggies and lentils.
NOTE* I didn't follow any particular recipe for this dish. Listed below are the approximate ingredient amounts and what I did to make these stuffed peppers.
-1 pound lean ground beef
-2 cloves garlic, minced
-1 small to medium onion, chopped
-1 tsp. dried basil (more or less to your taste)
-4-5 leaves fresh basil (optional)
-a healthy pinch of chili flakes (depending on how hot you like it)
-1 tbsp. Worcestershire sauce
-3-4 tbsp. tomato paste
-1 cup beef stock (low sodium) or water
-2 tbsp. olive oil
-4-5 peppers (green, yellow, orange or red)
-1-2 cups cooked rice (I used leftover brown rice from the night before)
-salt and pepper to taste
1. Preheat oven to 350.
2. Clean the peppers by removing tops and discarding the seeds.
3. Arrange peppers in a baking dish and place them standing up. You can slice a bit off the bottom to make a flat surface to help them stand on their own.
3. In a skillet, saute the garlic and onions in the olive oil just until fragrant then add the ground beef.
4. Add the basil and chili flakes, the Worcestershire sauce, tomato paste, stock or water and stir until combined.
5. Cook this mixture until beef has turned brown and the liquid has evaporated. Remove from heat.
6. In a bowl combine meat mixture with cooked rice. Tear fresh basil leaves into the mixture and combine thoroughly.
7. Spoon mixture into peppers and bake for approx. 1 hour or until peppers are tender but still holding their shape.
You can also add some grated cheese to the tops of your peppers half way through the baking time to make it extra good!
Thanks for reading!