Is Your New Year's Resolution Real?

First off, Happy New Year's! I hope you all had a safe and wonderful holiday season and that you have kicked off the new year on a positive note. I wanted to do this post because most all of you know that in January of 2012 I started my lifestyle change. I started it at the beginning of the year, not because it was a New Year's resolution, but because I simply knew and felt that it was time to make a change. Although, this time of year definitely makes way for resolutions that are empty promises to those who make them. Gym memberships and attendance are at an all-time high for the year and healthy foods are OUT OF STOCK at, what seems like, all grocery stores!

Yes, you read that right. Nick and I have went to purchase veggies and some greens, especially kale, only to find that the shelves have been wiped clean! I might blame it on the fact that kale recipes are really popular right now, but I choose to blame it on the fact that the resolution-makers have wiped the shelves clean because they've promised themselves that they're going to eat healthier. This is wonderful and I deeply, truly hope that each and every soul who has made this resolution sticks to it all year and beyond but honestly how many of us actually stick to our resolutions the entire year?

I challenge you to actually turn that resolution into a true lifestyle change. For those who made a resolution to eat healthier this year and really, honestly want to stick to it and not only just frustrate me by clearing the shelves of food I already eat on a daily basis, then check out my recipe for Quinoa Stuffed Peppers! It is delicious and brown bear (Nick) approved!

Ingredients:
4 Peppers (variety)
3/4 Cup Quinoa
1.5 Cups Water
1 Yellow Squash
1 Onion
1 Garlic Clove
1 Can Diced Tomatoes (No Salt Added)
1/3 Cup of Feta Cheese
Extra Virgin Olive Oil
Marinara or Spaghetti Sauce (I use Vodka sauce)
Seasonings of your choice (I use cumin, poultry and chili powder)

Directions:
1. Preheat oven to 350º. Boil water in a medium saucepan and rinse quinoa in a strainer then add quinoa to water. Lower heat to medium and cover. Let the quinoa soak the water and cook until plump. This usually takes 15 minutes. Stir occasionally so that it doesn't stick or burn.
2. Slice garlic, onion and squash and sauté with olive oil over medium heat.
3. While quinoa and veggies are cooking prepare your peppers by cutting the tops of each pepper off and de-seeding each one. Once that is complete you can stick each pepper in the microwave for a few minutes to soften. I simply steamed the peppers for about five minutes and that worked perfect!
4. Dump quinoa and veggies into a medium-sized mixing bowl and add the can of diced tomatoes along with any other spices you prefer. Mix together.
5. Prepare a pan for the peppers by filling the bottom, about an inch-or-two, with water and then place each pepper (cut side up) in the pan.
6. Stuff the peppers with the quinoa and veggie mixture. You can top each pepper with additional spices at this point.
7. Bake at 350º for 25-30 minutes or until the top is golden brown.
8. Top each pepper with marinara or spaghetti sauce and then sprinkle some feta cheese on top.
9. Enjoy!

I really enjoyed this recipe and so did Nick. He is definitely the meat eater in the family, but this meatless yet hearty meal satisfied us both! I added a garlic toast and some corn on the side but this is an all-encompassing meal if need be!

Servings: 4

Nutritional Information Per Serving: 
Calories: 178  |   Fat: 6.8g   |   Cholesterol: 8.4mg   |   Sodium: 358mg   |   Carbs: 26.4g   |   Fiber: 5g   |   Sugar: 8g   |   Protein: 5.4g

Easy Vegan Cinnamon Buns

One of my favorite food blogs is Minimalist Baker. They're a great duo posting gluten free, vegan and healthy recipes that are typically easy to make. I was browsing some recipes for a dessert and found this recipe for vegan cinnamon rolls. 

I tested this recipe tonight because 1. Nick LOVES cinnamon buns and 2. I thought it would be a nice Easter brunch treat for Nick and our friend tomorrow. I had all the ingredients minus milk and sugar so after our shopping trip I was ready to rumble! 

Recipe:

Ingredients:

1 cup almond coconut milk

1/2 cup of coconut oil

1 pack of instant yeast 

1/4 cup and 1 tbsp sugar (divided) 

1/4 tsp salt

3 cups flour 

1 tbsp cinnamon 

1/4 tbsp nutmeg 

Directions:

1. In 30 minute increments warm the milk and 3 tbsp of coconut oil in a microwave-safe bowl. Make sure the mixture is not too hot. It needs to be lukewarm so the yeast won't be ineffective. 

2. Mix one packet of yeast and stir then let sit for 10 minutes.

3. Once activated after 10 minutes add 1 tbsp of sugar and 1/4 tsp salt and mix.

4. Next add the 3 cups of flour ( 1 cup at a time while mixing after addition)

5. Mix together the flour mixture until a ball is formed then on a lightly floured cutting board knead mixture briefly. 

6. Coat bowl with coconut oil and return dough to bowl. Place in a warm spot with a cloth over the bowl and let dough rise until double the original size. 

7. After an hour remove dough from bowl, roll out into a thin square.

8. Pre-heat oven to 350º 

9.. Spread the cinnamon, nutmeg and 3 tbsp of coconut oil on top of the dough. 

10. Sprinkle the remaining sugar on top of the mixture 

11. Roll the dough tightly and with a knife create slices. 

12. Place rolls in an oiled 9x13 pan and bake for 20 minutes. 

Steps don't correspond to above step number.

Icing:

If you'd like to ice the cinnamon rolls you'll need:

3 cups powdered sugar 

1 cup almond coconut milk 

3 drops of vanilla extract 

Mix until an icing-consistency is created and pour over rolls. 

Enjoy! 

Additional Notes: I noted the sugar content for packaged cinnamon rolls versus these rolls and the packaged rolls came in at 18g per serving while these weigh in at 5g. Each roll has right at 320 calories with icing and this recipe will make 12 cinnamon rolls. 

Vegan Chocolate Covered Strawberry Brownie

Healthy Mint Chocolate Strawberry Covered Brownie

As most of you know I have a sweet tooth, but I try to stay on the healthier side of the dessert spectrum. In honor of the Strawberry Festival Nick and I are going to at Boone Hall Plantation today, I made the following dish. I first got the idea from one of my favorite food blogs Jelli Bean Journals. 

With this recipe I simply made healthier brownies (from a box) and added a healthy chocolate covered strawberry to the top.

A) Did you know you can make your own hard shell chocolate sauce with two ingredients?
B) Did you know you can substitute oil and eggs for an avocado and water in brownies?

Well, check my recipe below to get the dish!

Brownie Recipe

Box of brownie mix
Avocado
1/3 cup of water

1. Pour brownie mix into mixing bowl.
2. Smash one avocado into the mix.
3. Add 1/3 cup of water and stir with spoon about 50 times.
4. Bake brownies as directed on box.


Chocolate Covered Strawberries

Strawberries
1/4 cup coconut oil
1/4 cup unsweetened cocoa
dash of mint extract (optional)

1. Pour coconut oil into bowl
2. Dump coco into the oil
3. Splash some mint extract in the mix
4. Mix all ingredients
5. Wash strawberries and place on plate
6. Drizzle chocolate sauce on strawberries
7. Place strawberries in freezer for 10-15 minutes
8. Place on top of your brownie

Enjoy!