Lean Green Refreshing Machine

Perfectly blended spinach, cilantro, pineapple, green apple, and ginger make this an incredibly refreshing, yet filling smoothie. Blending this juice keeps the fiber IN (instead of out, like juicing.) Plus, did you know that most of a fruit’s nutrients are hidden right under the skin’s surface? Those are also lost with juicing, making this a one-two-punch for both your immune system and your digestive system.

Now let’s get blending!

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You may recognize that cup. It’s for my wonderful NutriBullet! I’ve had mine for about two years now, and have NEVER had any issues. It’s wonderful, and can blend just about anything. I even make pesto in here. However, for the most part, my NutriBullet is reserved just for yummy juices like these. And this one is my absolute favorite.

Now, I love cilantro. If you don’t love cilantro, this recipe may not be for you. I’d recommend only using a little bit, or even omiting it completely. It’s still great without it. Research has shown there is an actual genetic defect in a small percentage of the population where to them, cilantro literally tastes like soap. That sounds terrible. While I am glad to enjoy cilantro on essentially anything, how horrible would it be to have a delicious fresh taco with some soap spilled on it? Pretty bad, right. So cilantro haters, I am sorry. But this one just may not be for you.

I also choose to use spinach in my juices rather than kale. I rarely juice at all, and stick mostly to blending. Kale just doesn’t do as well in the blender as spinach does. Kale leaves a lot of its tough stems and leaves in the mixture (no matter how hard you blend, trust me. I’ve tried.) while spinach very easily turns into a cohesive juice. After all, spinach is predominantly water anyway.

Important note is to use frozen fruit in this smoothie, because this will cool it down to a very pleasant temperature. Some smoothies use ice cubes, but I think that waters them down too much. Frozen fruit blends perfectly, and really does the trick temperature-wise. I used frozen pineapple from a larger variety of frozen fruit that I bought from the grocery store. The apple I used, however, was not frozen! So don’t worry about freezing your apples. (Side note- I do refrigerate my apples, but that’s a personal preference.) If you still want a colder smoothie, just add ice cubes at the end!

Ginger is also added because it is seriously fantastic for your digestive system. It has been used for hundreds of years as a digestive helper and adds a wonderful freshness to any smoothie/juice. If you haven’t used it already, now’s your chance! Tip: mince the ginger before blending, it will eliminate any chunks.

Chia seeds are optional, but I highly suggest them. If there’s anyway to get a smoothie to “stick to your ribs” its chia. Chia seeds can absorb up to 10 times their weight in water, making them the perfect addition. They’ve also got a ton of fiber and omega-3’s. Win-win!

Alright, so get your blender and let’s get to it!

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Ingredients: (for one large smoothie)

  • Two large handfuls of spinach
  • One small bunch cilantro
  • 1/2 cup frozen pineapple
  • One small apple
  • One-inch “thumb” of ginger
  • One Tbsp Chia seeds (optional)
  • Slice of lemon (optional)

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Blend:

  • Place spinach, cilantro, pineapple, apple, and ginger in a blender. Try to place the tougher stuff (like frozen pineapple, ginger, and apple) closer towards the blade and spinach more at the top.
  • Fill with as much water as desired. You can kinda see the water line in the above picture, but I usually aim to cover most of the greens, and that’s it. Side note: you can also use coconut water, aloe water, non-dairy milk, or pretty much anything in place of water. I just like to keep it simple.
  • Blend, blend, blend until it has reached desired consistency.
  • Top with a squeeze of lemon and chia seeds

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And there you have it! The lean, green, refreshing machine. The fruits in this smoothie add a nice bit of natural sweetness, which is balanced out by the ginger, cilantro, and lemon with a solid base of spinach.

Clean-up tip: Wash (or at least rinse) your blender immediately. It will come right off, and nothing is worse than leaving that stuff in there to stick on for eternity. Nothing.

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Happy blending! 🙂

-Pam

Chicken Piccata Zoodles

Lemony, flavorful chicken on top of delicately cooked spiralized zucchini may just be your new weeknight meal.

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So yes, I spiralize a lot. I’ve said before that the Veggetti is my favorite kitchen accessory, and at $8 its really not too out of budget for most households. However, an upcoming blog post will feature other ways of making vegetable noodles that don’t involve this accessory (despite how truly awesome it is).

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Just look at that zoodle-y goodness!!!

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While I was prepping to make this dish, I actually got a text from one of my friends asking how to make “veggie spaghetti” without a spiralizer so that she could satisfy her Italian cravings. Explaining this through text was not my greatest feat, so its in the plans to make some large scale zoodles using various cuts and devices. (Get excited)

Hannah ended up doing just great with my terrible text directions and even uploaded it to Instagram! I love helping friends with cooking 🙂

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Back to the matter at hand.

Chicken Piccata is likely my favorite Italian dish. It’s basically fried chicken italian style, only with less oil (pan fry helps) and has such freshness from lemon and capers! Ugh, just thinking about it makes me satisfied.

Another plus for this meal is that it only takes one pan! Yes, just one. The prep may take a few extra plates and stuff if you choose to do an egg wash-flour process. I do suggest this, but if you don’t have any eggs or don’t have the time, feel free to just flour the chicken breast as is. The directions call for flour to make it easier for y’all, however, I make mine half flour and half breadcrumb to give it a bit more texture.

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I’d like to apologize if you follow me on Instagram (@mindtotable) because I pretty much promised this recipe would be up a month ago. Unfortunately, life gets in the way. So does technology. I try to take my blog-worthy pictures with my camera, but (of course) it died mid-cooking. So the final pictures were taken with my iPhone which let in a lot of unfortunate shadows. Not a huge deal. just how life goes 🙂

Ingredients (feeds 2)

  • 2 Chicken breasts
  • 3 Zucchinis
  • 1 Lemon
  • 1/4 cup Flour
  • 1 Egg
  • 2 Tbsp capers
  • 1/2 cup chicken (or vegetable) broth
  • 2 Tbsp Olive oil
  • 2 Tbsp Butter
  • 1/4 cup mushrooms (optional)
  • Salt and Pepper
  • Parsley for garnish

Prep:

  • Butterfly chicken breast so that they are nice and thin
  • Make egg wash- Beat one egg with a tablespoon of either milk or water until mixed well
  • Season flour- As mentioned above, I add breadcrumbs, salt and pepper to my flour
  • Juice and zest the lemon
  • Spiralize Zucchini- I did mine on the “thin” setting

Cook!

  • Heat oil and butter in large pan over medium heat
  • Dredge chicken in egg wash, then flour, and pan fry
  • Flip chicken breast until golden brown, and set aside
  • Add broth, lemon juice, lemon zest, mushrooms, and capers to pan. Whisk together while scraping the (delicious) brown bits from the bottom of the pan.
  • Place Chicken back in the pan with the yummy liquid and let sit for three minutes- flipping as necessary
  • Take chicken out (again) and add in spiralized zucchini to liquid for 30 sec- 1 minute
  • Plate zoodles with tongs and place chicken on top. Reduce the liquid on high for another 1-2 minutes and pour over the top of everything
  • Garnish with Parsley and any remaining capers

Enjoy!

-Pam

One Pot Honey Sriracha Chicken Noodle Bowl

Sometimes there is nothing as satisfying as a warm bowl of Asian noodle soup on a cloudy Sunday afternoon. It was also incredibly satisfying to finish the meal with some mint-chocolate brownies that I had made for Tommy’s birthday- got the recipe from Here and while they are not even remotely healthy, they were delicious. Tommy is extremely patient as the guinea pig for many of my healthy dishes- especially attempts at dessert that have no recipe basis whatsoever- so it was about time I actually made something specifically for him to enjoy.

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Last night, I made him a birthday dinner comprised of a brie-baguette appetizer, lamb burgers with a curried tzatziki, feta, arugula, and pickled onion, as well as lemon asparagus and those mint-chocolate brownies. I wish I had documented them more, because it was a delicious meal. I’ll be using the leftovers for quite sometime. I actually made a nice “leftover” breakfast this morning with a lamb-feta hash and apple-brie toast. I try to make the most of everything in my fridge, especially because I will be leaving on another extended-weekend at the end of this week. It’s Fall Break at school, and I am taking full advantage by heading to Nashville.

Okay I got really off-topic there, back to the noodles!

So probably the most interesting piece of this dish is that the “noodles” are not noodles whatsovever, they are my favorite veggie invention on earth spiralized zucchini !

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I had two different types of zucchini at my disposal, both bought from the farmers market. I really enjoy the hybrid one (totally forget what it’s called, and I have consulted with google with no luck) that is half yellow, half green. I’ve made some really good noodles with them in the past. However, the fully green one (however a different pattern than most zucchini I see in the store) spiralized beautifully.  Very little seeds (read: lots of moisture) and was perfectly firm for noodle-making. I was very, very pleased with the end result.

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And that was just the noodle! Just the vehicle for this delicious trip down the totally-Americanized version of Asian food that I am accustomed to. Not really by choice- I would love to experience some real asian culture and cuisine, but I have not been afforded that wonderful opportunity. Yet.

Next, I chopped up literally every vegetable I had in the refrigerator- carrots, bell peppers, onion, squash, garlic, and ginger to make this delicious stir-fry noodle dish. I love eating a meal that is almost entirely composed of plants (I think I’ve mentioned it before) but I needed some protein as well. I had some grilled chicken in the fridge from a previous meal so just used that. But if you’re making this meal from scratch just cook some chicken breast in the pan before you proceed with the directions below. The chicken flavor should lend well to the saute-ing vegetables.

A quick word about the sauce- when I make a “sauce” sometimes I go through the process of adding ingredients teaspoon by teaspoon, whisk up, and taste. Sometimes, on the other hand, I simply add ingredients to what is already cooking and hope for the best. This was one of those times. The sauce is comprised of soy sauce, sriracha, honey, and a little dijon mustard to bring it together. The result is a tangy, sweet and spicy sauce that lends very well to the multitude of vegetables that are tossed in it. The first time I made this sauce I was floored, this time wasn’t as great and I actually ended up making a pan sauce at the end to add more flavor. (To do this, I simply took out all the vegetables/noodles/chicken and reduced the leftover liquid. I added about 2 teaspoons of flour just to make sure I’d get it nice and thick.) Point is- you can make the sauce in a bowl like a civilized person and then add to the stir-fry, or you can just open each bottle and make quick-tiny swirls into the “noodles” and stir.

Spiralizing is such an awesome culinary invention in my opinion, and I’m so glad it has caught on in the trendy-insta world. Again, I use the Veggetti, which costs about $10 from Amazon, and I think it’s a wonderful asset to any kitchen- but especially college students and families, as it takes up little to no space, is inexpensive, and simply works well. If you so desire, there are some higher quality ones out there as well, such as the Paderno (but that costs 2-3 times as much. Just sayin’.)

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This noodle bowl was well received by my boyfriend, and even more so because he usually does the dishes after I cook (wonderful trade-off in my opinion) and he only had one large saute pan to clean! Wins all around.

Ingredients: (serves two)

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For the sauce:

  • Two tablespoons soy sauce (or tamari if gluten free)
  • One tablespoon sriracha
  • One teaspoon dijon mustard
  • One tablespoon honey

For the noodle bowl:

  • Three large zucchini/squash
  • 1-2 chicken breast (cooked)
  • Half of one white onion
  • One bell pepper
  • Three large carrots
  • Two-three cloves garlic
  • One thumb ginger
  • Salt and Pepper to taste

Prep:

  • Spiralize zucchini on thick setting. Chop remaining zucchini (that can’t fit into spiralizer) into small “coins”
  • If chicken breast is raw- cook it first (gotta say it.)
  • Dice onion and bell pepper
  • Peel carrots and slice into “coins”
  • Mince ginger and garlic

Cook:

  • Pour a good amount of oil (just enough to totally coat the bottom) in a large saute pan. The biggest one you’ve got.
  • Add the carrots, bell pepper, and onion to the pan and let saute for 3 min.
  • Add squash, ginger and garlic (adding them later helps protect the flavor) and continue to saute for another 3-4 minutes.
  • Add spiralized zucchini noodles and chicken to pan and top with sauce. Mix all ingredients together.
  • Season with salt and pepper, then taste. Add more of the sauce ingredients depending on what you like. (For example: Didn’t taste too spicy? Add more sriracha. Too much spice? Add more honey. Not enough flavor yet? More soy sauce, or more everything!)

DSCN1587And there you’ve got it! A deliciously complex noodle bowl filled with numerous vegetables, healthy lean protein, and just one pan to clean! Like I said before- wins all around.

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This dish is very low-calorie, and low in carbs as well. Inherently gluten-free as long as you stick to tamari instead of soy sauce. (It always makes me laugh when “gluten free” girls won’t eat a sandwich, but will dunk sushi into soy sauce with no second thought.) Can be made vegan with the omission of chicken. I made a similar stir-fry that was completely vegan for Meatless Monday last week and it was amazing.

Try it and let me know what you think!

-Pam

Falling in Love with the North Carolina Food Culture

Southern lovin’ meets locavore passion.

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This past weekend was such a great break for me. I went on an extended weekend trip with my family to just outside Asheville, North Carolina and completely fell back in love with a place I had rarely visited.

I have a somewhat illogical place in my heart for the culinary styles of the Carolinas, especially as someone who is rarely in the area. Chefs such as Sean Brock (of Charleston, SC’s Husk) and Vivian Howard (of Kinston, NC’s Chef and the Farmer) seem to perfectly embody the southern, yet locally refined style of the area. And I freaking love it. Btw: both of these chefs have been featured on PBS TV Shows Mind of a Chef, and A Chef’s Life.

While chefs such as these bring light to the movement, almost all restaurants in the western north carolina area (at least in my experience) try their best to do their state and customers proud in offering local, delicious ingredients that fit along with what the restaurant needs.

Exhibit A: Rocky’s Hot Chicken.

My brother and I found this restaurant as a result of browsing UrbanSpoon and Yelp. I was the only one that had ever heard of hot chicken, because the BBQ restaurant I used to work at had Hot Chicken that was so hot, I don’t think a single customer enjoyed it. I’m fairly positive I actually lost tips through this menu item- it was soon taken off. However, Nashville is notorious for Hot Chicken (despite what my Nashville-raised boyfriend will claim) and I figured Western North Carolina was close enough to Nashville that we should at least try! Plus, fried chicken is probably my favorite thing in life- yes I am a dietitian- everything in moderation people! If you deprive yourself of fried chicken, you’re just not doing life right.

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This was on display at Rocky’s Hot Chicken- A fried chicken place with authentic southern food that ALSO made a huge point to support not only their local farmers, but other local businesses as well. Stickers line the inside with various North Carolina organizations and especially local Asheville companies and ventures. I knew I was in the right place.

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Many restaurants followed this trend as well, blending southern tradition with modern local fare. In addition to the restaurants, there were SO many farmers markets to visit. Before visiting the largest farmers market I have ever been to (pictured below), I’d seen many small “markets” between hillsides and on the side of highways after entering a new town. All stuffed with local fruits vegetables and trinkets.

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DSCN1513Farmer’s markets and outwardly local restaurants may have wow-ed me, but other less obvious events occurred that made me realize the impact this movement has on the Western North Carolina culture even beyond what the typical consumer sees to the naked eye.

On a hike up Bearwallow Mountain, my brother, my dog, and I hiked up a windy two miles before reaching the summit. I had expected a picturesque lookout or maybe a clearing in the trees, but I did NOT expect to find an entire pasture of cattle.

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No rancher in sight, no other human life forms around, just us and the cows. My dog is an Australian Shepherd and has the innate desire to herd. I truly don’t think he will ever forgive my brother and I for keeping him on his leash in order to avoid being trampled by a bull despite his heroic attempt to herd the cows into a coherent formation.

Aside from being a wonderful treat at the top of the mountain, this experience really drew home how the relationship with agriculture shapes how and what we eat. The last night of my trip, my mom and I picked out some veggies at the farmers market and decided to make dinner with the two types of squash we scooped as well as a wine-cider drink with the beautiful apples we bought- and tasted first! I had never had a “Pink Lady” apple before, it was my favorite! We made a Mexican stuffed spaghetti squash and bacon-wrapped butternut squash- Amazing! (The fire alarm went off once, but everything was fine)

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I hope to return to Western North Carolina very soon to truly dive into the experience and to fall more in love with the food culture.

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Smoky Guacamole

Smoky guacamole!! (Say that out loud and tell me it’s not fun.) seriously though, this guacamole is awesome. I tend to think of myself as a guac master, and most people don’t know how I make it, but I always get amazing feedback. I had a chef taste the batch that I had made in this blog post, and he looked at me and said “I could eat only that- every day.” I’m serious!

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So why am I letting you in on my secret? Well Chipotle just released their guacamole recipe and I decided to follow suit. Mine has a few more ingredients, but that’s what makes this recipe great! I love chipotle but their guac is just alright in my opinion. Mines better. Promise.

Yes, the basics of guacamole are avocado, onion, lime, salt and pepper. Lots of people put tomato in their guac, and I do too- about 75% of the time. It gives it a nice color but is not a necessity. In my opinion, you can barely even taste them. Another thing that may or may not be in your typical guac is jalapeño. When I’m home with my family, we constantly have jalapeños in the garden (hot peppers do well in Florida- not incredibly surprising) and I do like to use fresh jalapeños, but it can be overpowering to some. Especially when you have a particularly hot jalapeño.

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My solution to this issue- chipotle peppers. I got a jar of Chipotles in Adobo from an awesome HelloFresh Recipe for a seared steak hash with a creamy poblano pan sauce. It’s one of their best, in my opinion. I can imagine fresh would be best, but these canned ones do the job beautifully. They have the spice of peppers with a perfect smoky flavor. It sounds a little weird to want a smoke flavor in your guacamole, but trust me. It’s freaking good.

Ingredients:

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  • 3 ripe haas avocados
  • Half of one onion- diced (red, white, yellow, whichever)
  • Juice from one lime
  • Diced tomato- either half of a roma tomato or 6-8 cherry tomatoes
  • One chipotle pepper in adobo
  • Small bunch of cilantro
  • One-two gloves minced garlic
  • Salt and Pepper to taste

Make!

  • Cut avocados in half and remove pit, scoop out of shell and place into medium sized bowl
  • Squeeze lime juice over avocados, break up the larger chunks of avocado and set bowl aside
  • Mince garlic, dice onion, chipotle and tomatoes, and chop up cilantro until very fine
  • Add salt and pepper to taste, and if desired, add cumin or other mexican spices
  • Mix all ingredients together with a spoon, but leave it a bit chunky for texture

And there you have it- smoky guacamole!

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-Pam

Incredibly Easy Sweet Potato Crisps with Avocado and Fresh Salsa

Y’all, this one is reeallly good. I made it about an hour ago and I rushed to my computer to blog about it, because it is THAT good. And it is so easy. Easy prep, easy cook, easy clean-up! What more could you ask for?

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I got the inspiration for this dish from one of the girls I follow on Instagram. (Ps. if you don’t already follow me @ mindtotable, you totally should! Just sayin’.) However, I put my own twist on it by making a fresh, homemade pico and a generous sprinkling of cilantro (I really, really like cilantro. I actually had a spinach-cilantro-cucumber-ginger juice earlier today, but that’s another subject.) 

I used a mandoline to cut the sweet potatoes, and I would highly suggest using one. If you don’t have one, it’s definitely possible to just use a knife, but I’ve found that I get very inconsistent slices with a knife, mostly because I don’t have the hand strength to get through a sweet potato most of the time. This makes for very unevenly cooked sweet potato crisps where the edges are burnt while the middle is soft. (The exact texture of every single one of my attempts at sweet potato fries). However, if you are more ept with a knife than I am, go for it!

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Look at that freshness! I especially love how every ingredient in this dish is a plant. It reminds me of my favorite Michael Polland quote. One that I try to utilize in every day life. “Eat food. Not too much. Mostly plants.” This dish is a perfect embodiment of Polland’s ideology- delicious ingredients from the earth in a reasonable portion! Did I mention it was extremely easy?

To make it even easier, you could just buy pico de gallo-like salsa from the store, but this way tastes much much better, and is incredibly easy on it’s own. You probably already have the ingredients in your fridge!

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Ingredients: (feeds two)

  • One large sweet potato (if you can, look for one that is relatively flat)
  • Three medium sized tomatoes
  • One ripe avocado
  • Half of one white onion
  • Juice from one lime
  • Tiny bunch of cilantro
  • Salt and Pepper
  • EVOO

To make the Pico de gallo:

  • Chop the tomatoes into tiny cubes, finely chop the onion, and chiffonade the cilantro.
  • Put above ingredients into small bowl, add lime juice and salt and pepper to taste.
  • Marvel at how easy that was, and let salsa rest in the fridge for about an hour (if you can)

Cook:

  • Preheat oven to 400 degrees Fahrenheit
  • Using a mandoline, slice sweet potato into thin, chip-like slices.
  • Place sweet potato crisps onto a baking sheet, drizzle with EVOO and season with salt and pepper.
  • Cook sweet potatoes for 10-15 minutes, flipping as necessary. Keep an eye on them, they go from ready to burnt real quick.
  • Transfer crisps onto plate and top with mashed avocado and pico de gallo. Sprinkle with a generous amount of cilantro and some freshly cracked pepper

That’s it! Told ya it was easy!

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I had this for dinner, and was very satisfied, I think the avocado gives it a real body that can stand on its own as a meal. If you have a bit more of an appetite, this would make an awesome appetizer, it’s basically a healthier version of chips and guac/salsa. If I were to make this for others, I’d definitely have it as a yummy appetizer before fajita night. Keeping with the mexican/spanish mood, this would make an incredible tapa! (Tapas are just about my favorite thing ever. Who doesn’t like to sample a little bit of everything?)

Gluten-free, vegan, dairy-free, deliciousness!

Try it for yourself and let me know what you think!

-Pam

Turkey Tomatillo Stuffed Peppers

This recipe is one that will leave your kitchen smelling AHHHMAZING. Promise. Is there anything better than the smell of roasting peppers along with freshly sauteed garlic and onion? I don’t think so.

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However, I’ll let you be the judge on this one. It should come to almost no surprise by now that this recipe was the result of me trying to use up everything I had in the refrigerator. I bought some ground turkey from the store earlier this week with really no idea what to use it for. I’ve made turkey stuffed peppers before, and they were absolutely delicious- but that recipe required a few ingredients that I did not have on hand (corn, black beans, etc).

I mentally concocted this out before I began cooking, which happens about 75% of the time. The other 25% is me literally scrambling in the kitchen until I decide I know what to do. However, I think that this playful experimentation is one of the things I love most about cooking. 🙂 I was having an exceptionally monday-like Monday, and was laying in bed at about 7pm on the verge of taking a nap (yes, I nap that late. I’m in grad school!) when I decided to just get up and cook, because I knew it would change my attitude around.

Literally the moment I smelled those roasting peppers, it did. From that point on, the rest of the dish was easy like Sunday morning.

Not to mention, this meal requires two dishes- a casserole dish (or even baking pan) and a large saute pan. That’s it. Meaning only two items of clean-up. When my boyfriend is not around to be guilted into doing the dishes, I try to make as little of a mess as possible.

The dish itself is pretty simple as well. Bell peppers stuffed with ground turkey, kidney beans, tomatillo salsa/ salsa verde, and topped with cheese. That’s it. Easy!

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PS: sorry for the bad quality pictures, as you can tell in the above picture, I didn’t bother to use my own camera for some reason and stuck solely to my iPhone. I didn’t anticipate that this dish would be one worth blogging about, but once I tasted it, I decided that I just HAD to share it with y’all. It’s really that good.

Ingredients: (serves 2)

  • 4-5 bell peppers
  • 1/2 can kidney beans
  • 1 lb ground turkey
  • 1/2 cup shredded mexican cheese
  • 1 small onion
  • 2 cloves minced garlic
  • 1/2 cup salsa verde
  • Mexican seasonings (cumin, fajita seasoning, taco mix, whatever you’ve got!)
  • Salt and pepper to taste
  • Cilantro for garnish (I later added some sliced radish as well, good crunch)

Prep:

  • Preheat oven to 425 F
  • Slice around the stem of the peppers and discard the top and the seeds inside. Reach in and take out the white cores of the peppers if desired.
  • Chop onion and mince garlic

Cook!:

  • Place peppers in non-stick casserole dish in the oven until they start to reeally sweat. (About 15 minutes, but they’ll just cook while you perform the next steps)
  • Heat oil in a BIG saute pan and saute the onion and garlic until aromatic (about 1 min)
  • Add ground turkey to saute pan and brown until cooked through
  • Once turkey is “browned” (it won’t look brown- more similar to egg whites but you get the idea) drain excess fat. Add the kidney beans, salsa verde, and season to your hearts content with salt, pepper, and mexican seasoning. Mix well until everything is moist.
  • Remove peppers from oven and stuff with turkey-bean mixture
  • Place back into the oven for 5 minutes, then remove
  • Turn oven to broiler setting. Top the stuffed peppers with some good handfuls of mexican cheese and place back into oven for 2-3 minutes, until you get a nice golden-brown color on top.
  • Top with cilantro, sliced radish, or even a dollop of sour cream and enjoy!

Gluten-free, low-carb, and extremely high in protein! So much protein that you’ll get full off one. Seriously. Best enjoyed after a sweaty yoga session on your kitchen floor- or maybe that’s just me 🙂

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Let me know what you think in the comments! Keep experimenting!

-Pam