THE BEST Stuffed Peppers Ever

My family LOVES stuffed peppers and the best thing is you can make them out of basically whatever you have on hand! BUT THESE, these are the go to Peppers in our house 😍 You will not be disappointed!

Ingredients:

6 large Bell Peppers ( I prefer a mix of orange, red and green)

1 lb Ground beef (I use elk or venison)

1⁄2 cup onion, Chopped

1/2 can tomato paste

3 fresh tomatoes, diced

1 cup rice of your choice (I prefer brown or jasmine) **Busy mom tip: I cook my rice in the instant pot the day before

1 cup water (for cooking rice)

1 teaspoon pink Himalayan sea salt

1 tbsp garlic powder

1 teaspoon Worcestershire sauce

1 cup Mexican cheese blend, Shredded

Directions:

Cut off the tops of peppers; discard seeds and membranes, chop peppers in half length wise.

Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.

*in a separate pot put water bring to boil add rice cook until rice is soft – unless using precooked rice like I do.

In a skillet cook ground beef, onion till meat is browned and onions are tender.

Add tomatoes, paste, salt, garlic powder, Worcestershire, and rice.

if needed add more water.

add rice to beef mixture.

Stir in cheese. Stuff peppers with meat/rice mixture. Place in a baking dish or on a cookie sheet lined with foil.

Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

And ENJOY! Because these are amazing!!!

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Crustless Pizza – Low Carb Heaven

Okay guys tonight’s dinner was REVOLUTIONARY ❤️❤️❤️❤️ I’ve tried cauliflower crust (it’s okay 👌🏼) whole wheat crust (I love it) BUT tonight I made crustless pizza! And Ohhhhh Emmm Geee you guys, this is a winner 🙌🏼🙌🏼🙌🏼

  • 1/2 cup mozzarella cheese, shredded
  • 1 serving (about 17) Turkey pepperoni
  • Oregano to taste 😉

    So simple:

  • spread the cheese over the bottom of a pan over medium heat.
  • Top with pepperoni (or other toppings of choice)
  • Sprinkle with oregano
  • Cook over medium until edges are golden brown and cheese is cooked through.
  • Slide off pan, allow to cool and harden a bit.
  • Serve with marinara 🙌🏼🙌🏼🙌🏼

For those of you who follow the Fix plan like I do, here are your container counts 🙂
1💙, 1❤️, 1💚

Taco Boat Throwdown

Tonight was one of those "okay how do we throw something together fast, without going grocery shopping?" Kinda nights 😳
So was born our zucchini taco boats 😍😍😍

Ingredients:

  • 2 whole zucchini
  • 1 lb lean ground beef (I used ground elk)
  • 1 whole onion -diced
  • 2 bell peppers OR 2 cups baby sweet peppers -diced
  • 1 can black beans
  • 1 can corn
  • 1 avocado (or guacamole)
  • Shredded lettuce
  • Shredded cheese
  • Salsa
  • My sodium free taco seasoning
  • 1tbsp water
  • Nonstick cooking spray
  • Pink Himalayan Sea Salt
  • Pepper
  • Saran Wrap
  • Olive oil

*optional
For the family 😉 1 box jiffy cornbread mix and it's ingredients

Directions:

  • Brown the meat in large skillet
  • Once almost completely browned add water and taco seasoning to taste
  • Slice zucchini in half lengthwise, do not cut completely through but almost
  • Spray small amount of non stick cooking
  • spray in the middle of the zucchini
  • Sprinkle with salt and pepper
  • Wrap with Saran Wrap and microwave 5 minutes, then let it stand 2 minutes
  • Do the same to the other zucchini
  • Add a small amount of oil to the pan with the meat moved to the side
  • Add onion and peppers leaving 1/2 cup raw for topping
  • Cooking onion and peppers and blend with taco meat and turn off heat
  • Mix corn and black beans in microwave safe bowl and cover and microwave on high 2 minutes
  • Open Saran wrapped zucchini and *optional : scoop out center (I prefer to leave the center in
  • Top with meat mixture, lettuce, peppers, salsa, cheese, bean and corn mixture and salsa

*Optional Corn Bread Base for non-zucchini lovers

  • Follow directions on jiffy box to mix pancakes
  • Heat griddle and make corn bread pancakes 🥞
  • Top exactly the same as the zucchini boats

These were a hit by all and so fast and simple and most importantly, you don't need your oven on a hot summer day!

And for those of you following the Fixate meal plan like me 😉 here are the counts 😘

2💚💚 1❤️ 1/2💙 1💛 3 🥄🥄🥄

Summer Love Your Body

Summer Love Your Body Bootcamp is Open for Registration!

You Guys! Registration is NOW OPEN for my

Summer Love Your Body Online Bootcamp!

Lets learn to love ourselves where we are at while working towards our goals together!! This bootcamp will push us to hit our goals by the Fourth of July and more importantly to love ourselves more and more everyday while we work on being healthier and happier than ever!!!

You will get all your workouts (that you’ll do from home), 30 superfood meals, the built in support and motivation that comes from being in these groups, and the exact nutrition/meal plan you need to not only get results, but to learn how to KEEP those results forever. You’ll learn all my secrets on learning to love yourself right where you are while you work on building a healthier you and get to where you want to be! Because you are amazing just the way you are and it isn’t wrong to want more out of your life and your body You will learn to NEVER diet again and how you should NEVER be hungry!

So, if you are sick of wanting more and never sticking with it, or of teeter-tottering back and forth between dieting and bingeing, losing and gaining, feeling like you have no control over food or your body, feeling like you can’t remember the last time you appreciated your body for anything, dealing with anxiety, depression or lack of energy, or if you just want to lose some fat while still enjoying the things you love like wine 😉 and chocolate, send me an email ASAP or fill out the Take My Challenge form above! My groups fill up quick, and once those spots are full, its full. Can’t wait to work with you!

**only open to women who live in the US and Canada who and are not already a coach or working with one**

 

transformation

These are real results, that you can really get and maintain while building confidence and staying full on food your whole family will love!!

 

Healthy(ish) Zuppa Toscana 

I love a good hearty soup as much as the next guy and this one is one of my favorites! But heavy cream is a night mare for my waistline and my digestion so here is how I cleaned it up 💪🏼
If you follow the same meal plan as I do here are the breakdowns 😘 Serving : 1 1/2💛1/2💚1❤️
Ingredients

  • 1 pound ground hot sausage (clean it up EVEN MORE with hot turkey Italian sausage)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoon whole wheat flour
  • 64 oz. low sodium chicken stock
  • 6 Russet potatoes 
  • 3/4 cup plain almond milk
  • 2 tbsp EVOO or coconut oil 
  • 6 cups torn kale pieces

Directions

  1. Add sausage to a large soup pot and crumble as it cooks over medium heat.
  2. When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
  3. Sprinkle 1 tbsp flour over mixture and stir to combine.
  4. Pour in the chicken stock and bring to a boil.
  5. Meanwhile, wash potatoes and slice thin (I use a mandolin). Slice into 1/4-inch slices.
  6. Once soup is boiling, add potatoes to pot. Cook for 20 minutes or until potatoes are fork tender.
  7. While potatoes are cooking mix almond milk and EVOO together until fully combined Sprinkle with a tbsp whole wheat flour and continue to mix until combined
  8. Reduce heat to low and stir in the almond milk mixture and kale. Cook for 5 minutes, stirring occasionally.
  9. Serve hot. 

Enjoy! 😘

Cauliflower Fried Rice 

INGREDIENTS1 medium-sized head of cauliflower

2 tablespoons sesame oil

1 large carrot, cubed

2 garlic cloves, minced

1 cup frozen broccoli 

1 diced yellow onion 

2 beaten eggs (use scrambled tofu for vegan)

3 tablespoons low sodium soy sauce (use tamari for GF)

6 green onions, minced

 

INSTRUCTIONS

PREP CAULIFLOWER: Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.

STIR FRY: Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, broccoli, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.

FINISHING TOUCHES: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.

I also like to add a couple of diced chicken tenders cooked in teriyaki sauce as well for a delish treat ❤️

OPTIONAL: For the sauce on top, I just whisked equal parts soy sauce, honey, sesame oil, and oyster sauce together and drizzled it over top with sesame seeds. I like a little pretty flair like that.

Protein Energy Bites

One of my all time favorite go to quick snacks that offers protein, whole grains and tons of energy and will save your sweet tooth! The whole family LOVES them! 
Bonus Tip: If you are making them with kiddos I suggest letting them a roll a few of theirs in sprinkles at the end! 

Ingredients:½ cup finely chopped raw mixed nuts (I love almonds)

½ cup Chocolate Shakeology

½ cup organic old-fashioned rolled oats

½ cup all-natural creamy almond butter

3 Tbsp. raw honey
Preparation:

1. Combine nuts, Shakeology, and oats in a medium bowl; mix well.

2. Add almond butter and honey; mix well with a rubber spatula or clean hands.

3. Roll in balls about the size of a ping pong ball.


I store mine in a rubber made container in the fridge for best keeping! Not that they’all stick around long 😉

Best Veggie and Chicken Stir Fry – Sodium Free!

Tonight for dinner: Veggie and Chicken Stir Fry with soba noodles!
Recipe: great with or without the noodles, and delicious served with brown rice
Spice mix:

2 tbsp ground ginger

2 tbsp garlic powder

2 tbsp onion powder

2 tsp red pepper flakes

*mix together in a bowl and set aside*
– Add about 2tbsp coconut oil to your wok and heat on high, add: 1/2 Spice mix
– add 3 thawed and sliced chicken breasts
– cook on high until cooked through
-remove chicken from wok and set aside
– add 1 more tbsp of coconut oil to the wok and heat
– add your sliced veggies of choice

I use: Sliced mini sweet peppers, a sliced onion and tomatoes – other great options I have tried are zucchini, broccoli, snap peas, carrots and celery
– add 2 tbsp minced garlic
– Cook on high 3-4 minutes
– add noodles (optional)
– cook 3 more minutes
– add the other half of the seasoning and the chicken back into the wok and cook for about 1-2 more minutes on high
Serve while hot and enjoy!
ADDITIONAL NOTE to those following the Fix Portion Plan like me:

Soba Noodles are made out of buckwheat, which is an approved Fix portion food BUT these are not technically on the list of approved foods, I choose to use them anyway rarely and portion is key! I load up my plate with veggies and chicken first and then add about 1/2 yellow container to my meal and count it as a full yellow just to be safe 🙂

The choice is of course personal where to moderate items like this and what works for your family, I do not recommend using items that are not made from ingredients on the approved list at any time 🙂