Posts in entree
Mexican Stuffed Bell Peppers
Stuffed Bell Pepper

How can you not love this spicy spin on classic stuffed bell peppers? It’s lower in saturated fat and higher in fiber as compared to most Mexican dishes. No cheese needed! Get that anti inflammatory monounsaturated fat by topping these bad boys off with a little avocado. Using bell peppers instead of tortillas as a vehicle for the brown rice, beans, and chicken sausage, we are also decreasing to total carbs and bumping up our veggie intake. Woop woop! This dish is also convenient enough to throw together at the last minute any night of the week! We LOVE that.

Aidells Sausage
colorful bell peppers


PREP TIME: 20 mins

COOK TIME: 15 mins



  • 2 C brown rice (or one bag of frozen rice reheated for convenience sake!)

  • ½ C medium salsa

  • ½ C sweet corn

  • ½ C black beans

  • 2 habanero and green chile chicken sausages

  • 4 bell peppers

  • avocado and cilantro for topping


  1. Preheat your oven to 350 degrees.

  2. Cook your rice and sausage.

  3. Slice tops off bell peppers and remove seeds.

  4. Add rice, salsa, corn, beans, and sliced sausage together and mix.

  5. Divide mixture evenly between bell peppers.

  6. Heat in oven for 15-20 minutes depending how soft you like your bell peppers

  7. Remove from oven, and top with cilantro and avocado as desired.

Stuffed Bell Peppers
Stuffed Blueberry-Cherry Portobello Burger
stuffed blueberry portobello burger with bite

There’s nothing better than biting into a big, juicy burger, and let me tell you, our stuffed portobello burger is JUST that! Skip the meat and dig in to this antioxidant, fiber-rich sandwich. You’re tastebuds will explode with the decadent blueberry and cherry notes, and the umami flavors of the portobello give it just the right amount of meatiness to satisfy even your biggest beef eater.

details stuffed portobello burger
stuffed blueberry portobello burger side view


Prep Time: 15 mins

Cook Time: 15 mins

Serves: 4


  • 4 large portobello mushroom caps

  • 4 Tbs olive oil

  • Salt and pepper as desired

  • 2 cloves garlic, minced

  • ¼ C chopped green onion

  • stems of portobellos, chopped

  • 1 C panko

  • 2 oz goat cheese

  • ½ C dried cherries

  • ⅓ C chopped walnuts

  • 4 ciabatta buns (go with whole wheat!)

  • Blueberry preserves

  • Micro kale greens, or other leafy green of your choosing


  1. Remove stems from portobello mushrooms and chop.

  2. Brush tops and bottoms portobello caps with 1 Tbs olive oil and season with salt and pepper as desired.

  3. Add 1 Tbs of olive oil to a pan and heat, add garlic, onions and portobello stems until golden.

  4. Mix garlic, onions and stems with remaining oil, panko, goat cheese, cherries, and walnuts. (The mixture should be thick, not crumbly - add a 1-2 tsp of water if necessary).

  5. Add ¼ of mixture into each mushroom cap and place on heated grill.

  6. Cover grill and heat for approximately 15 minutes, or until tops are golden brown.

  7. Crisp up your ciabatta buns, sweep a bit of blueberry jam over toasted bread, add your grilled portobello burger, top with micro kale greens, and say yummmmm.

stuffed portobello burger
Kale, Quinoa & Orange Salad

Kale, Quinoa & Orange Salad

Prep Time: 30 minutes

Yield: 6-8 servings


  • 1/2 Tbs Coconut oil, or olive oil

  • 1 C Uncooked quinoa

  • 2 C Water

  • 6 Tbs Olive oil

  • 4 1/2 Tbs White wine vinegar

  • 2 Tbs Fresh squeezed orange juice

  • 1 Tbs Honey

  • Salt to taste

  • 1 tsp Orange zest

  • 1/2 head Dinosaur kale

  • 3 Oranges

  • 1 C Chickpeas


  1. Place the coconut oil in pot over medium heat and add quinoa once hot. Stir quinoa and oil for 3 – 5 minutes.

  2. Add water and bring to boil over medium-high heat. Once boiling, stir once and cover with lid for 15 – 18 minutes until water is absorbed. Do not stir while cooking.

  3. Remove quinoa from heat and let sit covered for 5 – 10 minutes. Fluff with a fork, and place in the refrigerator on a large baking sheet to chill.

  4. In a small bowl, whisk together olive oil, vinegar, orange juice, honey, zest, and a pinch of salt. Set aside.

  5. Remove and discard stems from kale leaves. Slice leaves into thin ribbons, measuring out approximately 3 Cups loosely packed kale.

  6. Remove skins and section oranges into bite sized pieces.

  7. Add kale, oranges, chickpeas with half of the dressing in a large bowl. Toss and place in refrigerator to chill for 10 minutes.

  8. Add kale, chilled quinoa, and remaining dressing together. Mix well.

  9. Top with chopped pecans and orange zest, serve or store covered.


This is such a light and refreshing salad.  Perfect for hot summer days.

And can we talk about quinoa browned in coconut oil? Heaven!  We could seriously just stop with the recipe right there, really.  That’s the awesome thing about cooking up a big batch of grains at the beginning of your week. You can do anything with it – eat it hot in the morning with a little milk and sugar, have a serving on the side with salmon and grilled veggies, or add beans and veg for a complete meal! So versatile.


Pretty, no?