Recovery is more than just steering clear of destructive choices. Its about making better choices and enjoying life to the fullest. These natural recipes are easy to whip up and provide a friendly reminder to savor the especially yummy moments. – from the Passages Malibu Pinterest
INGREDIENTS – Quinoa Stuffed Bell Peppers
- 1 medium onion, chopped
- 1 Tbsp olive oil
- 2 ribs celery, chopped
- 1 Tbsp ground cumin
- 2 cloves garlic, minced
- 1 jalapeno, seeded and chopped
- 1 (15 oz) can diced tomatoes, drained, liquid reserved
- 1 (15 oz) can black beans, rinsed, drained
- 3/4 cup quinoa
- 1 1/2 cups water
- 1 cup Trader Joes Pepper Jack cheese
- 4 large red bell peppers, halved lengthwise, ribs removed
- Salt and pepper
- Heat oil in saucepan over medium heat. Saute onion, celery and jalapeno for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
- Stir in black beans, quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese and season with salt and pepper, if desired.
- Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish.
- Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish. Cover with foil and bake 40 minutes. Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top. Enjoy!
INGREDIENTS – Spaghetti Squash Mac & Cheese
- large spaghetti squash
- Canola Oil Spray
- 2 cups Broccoli florets, steamed
- 1 tablespoon ghee
- 1 tablespoon whole-wheat flour
- 1 cup low-fat milk
- 1 cup reduced-fat cheddar cheese
- 1/2 cup grated parmesan
- Salt and Pepper
- 1 teaspoon red pepper flakes, optional garnish
- 1 teaspoon grated parmesan, optional garnish
- Preheat oven to 400. Cut spaghetti squash in half, and scoop out and discard seeds. Spray the center of both halves of squash with cooking spray, and place cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.
- Remove squash from oven, and let cool. Once it’s safe to handle, scrape flesh into a large bowl. Add in steamed broccoli florets to bowl and set aside.
- In a large saucepan, melt ghee on medium heat and whisk in whole wheat flour. Add milk and whisk quickly. Turn heat down to low, add both cheeses to saucepan, and stir until melted. Remove from heat.
- Pour cheese sauce over spaghetti squash and broccoli mixture, and toss until all the squash is covered.
- Dish into 4 portions, and top off with red pepper flakes and extra cheese if you wish!