21 df

Vegetarian Stuffed Peppers

katieknight522104 Comments

So, I love mexican inspired cuisine!  I think the only reason I can successfully be a vegetarian (who eats fish and dairy) is because I LOVE beans.  This stuffed pepper has EVERYTHING and it is delicious and filling.  This is 21 day fix approved but you should know that I count my beans as a red container since I’m a vegetarian, if you’re a meat-atrian you would count this as 2 yellows and 2 green.  I make the inside brown rice mixture at the beginning of the week and throw it in the pepper right before cooking so it’s already prepped and ready!

Vegetarian Stuffed Pepper

Vegetarian Stuffed Peppers with black beans

Makes 4 stuffed peppers

Preheat oven to 350 degrees

Ingredients:

  • 4 bell peppers ( I love red!)
  • 1 cup brown rice or quinoa
  • 1 3/4 cup water
  • 1 can diced tomatoes (drained) or 2 fresh diced tomatoes
  • 1 can rinsed black beans
  • 2 cups fresh spinach
  • Taco Seasoning 
  • Fresh lime juice of 1/2 lime
  • OPTIONAL:  Shredded cheese, plain greek yogurt
  1. In a large saucepan add water and brown rice/quinoa.  Add taco seasoning , canned tomatoes (or diced), black beans and spinach- bring to a boil.
  2. Let cook for 20 minutes on medium-low, stirring occasionally.
  3. While you’re waiting, wash and cut the tops off of the bell peppers.  Remove the seeds (throw away) and set the bell peppers aside.  I cut the rest of the bell pepper off of the top and save for a salad later.
  4. Once the water has been absorbed remove from heat.
  5. If you’re making ahead of time, cool completely and store in the fridge until you’re ready to stuff the peppers.
  6. Stuff the brown rice/quinoa mixture into the pepper right before cooking.  Top with cheese (OPTIONAL) and put in baking dish with a little water on the bottom.  Cook for 30 minutes at 350 degrees.
  7. Squirt half a lime before serving on top, add a dollop of plain greek yogurt and sprinkle with the smoky southwest seasoning!

Notes:  When picking your bell peppers look for flat bottom peppers or you can slice a little off the bottom so that they sit right in the pan and do not topple over.

21 day fix regular: 2 greens (spinach,pepper tomatoes), 2 yellows (rice, beans)

21 day fix vegetarian:  2 greens (spinach, pepper, tomatoes), 1 red (beans), 1 yellow (rice)

Mexican Quinoa (21 day fix approved)

katieknight522101 Comment

Okay, I’ll admit it… I’m in love with quinoa!  I don’t know how I just discovered this miracle grain within the last 2 years.  As a vegetarian it’s packed with vital nutrients and tons of protein!  It keeps me full for a long time and I love the texture (seedy) which is probably why my husband hates quinoa.  This is m favorite go to meal, it’s packed with flavor, fills me up, freezes well and heats up beautifully!  I adapted this recipe from a favorite recipe to make it a little more 21 day fix friendly.  You can find the original recipe HERE.

IMG_20150411_181755

Mexican Quinoa (21 day fix approved)

Makes 4 servings

  • 1 Tbsp + 1 tsp Olive oil
  • 2 cloves garlic
  • 1 jalapeno ,diced (optional)
  • 1 cup uncooked quinoa
  • 1 cup vegetable broth
  • 1 (15oz) canned black beans, drained & rinsed
  • 1 (14.5oz) canned diced tomatoes, drained & rinsed
  • 2 cups baby spinach
  • 1 Tbsp smoky southwestern spice (recipe below) OR 1 tsp chili powder + 1 tsp cumin
  • Optional: Lime wedge, cilantro and avocado (add a blue container)
  1. Heat oil in large skillet and cook garlic (& jalapeno if you’re using) over medium heat for 1 minute
  2. Add quinoa, vegetable broth, black beans, tomatoes, spices and season with salt & pepper to taste.
  3. Bring to a boil, cover, reduce heat and simmer until quinoa is cooked through (20 minutes)
  4. Stir in spinach until wilted (less than a minute)
  5. Divide into 4 equal portions.  Add avocado, cilantro and squirt lime right before eating.

Notes:  Cool completely before storing. Reheat in the microwave.  This keeps in the freezer (I usually eat within 2 weeks but it would last longer).

Smoky southwest seasoning:  1 Tbso chili powder, 1 Tbsp cumin, 1 tsp onion powder, 1 tsp garlic salt, 1 tsp oregano, 1 tsp smoked paprika. Mix together in a small jar (keep you old spice jars!).

21 day fix portions: 

Vegetarian: 1 red, 1 yellow, 1 green, 1tsp, 1 blue  (If using avocado)

Regular:  Count the beans as a yellow- 1.5 yellows, 1 green, 1 tsp, 1 blue (If using avocado)

 

Banana Pancakes (21 day fix approved)

katieknight522102 Comments

These are kid tested and approved!  I’m glad I doubled the recipe because Elizabeth gobbled them up and I would not have wanted to share!  I was surprised at how delicious  these “treats” were! Let me know what you think if you try them.

IMG_20150607_210649

Banana Pancakes (21 day fix approved)

  • 1/2 cup oatmeal (1 yellow container)
  • 1/2 banana
  • 2 eggs
  • Dash of cinnamon and vanilla extract
  • Optional:  Honey or Maple Syrup
  1. Blend oatmeal until it becomes the consistency of flour- can still be lumpy
  2. Add the 2 eggs, 1/2 banana and cinnamon and vanilla extract and blend until mixed
  3. Heat non-stick skillet
  4. Use a 1/4 cup measuring cup to make pancakes on hot skillet
  5. Makes 4 pancakes per serving
  6. Drizzle with 1tsp honey or maple syrup (OPTIONAL)
  7. Enjoy

IMG_20150402_074308050

Elizabeth ate 2 whole pancakes, which is 1/2 the recipe!

21 day fix:  1 yellow, 1 purple, 1 red