Tag Archives: clean eating

Turkey Taco Stuffed Peppers and Zucchini Boats

August 6, 2014

These were on the menu for last night, but a lack of prep earlier in the afternoon and a kiddo pick up that took longer than expected meant I didn’t have time to get them made when we got home.  Que leftovers last night and the stuffed peppers and zucchini tonight.

I’ve made quinoa stuffed peppers in the past as well as turkey enchilada zucchini boats.  I had them both in my mind when I was planning out how I wanted to make tonight’s meal.  Originally the plan was just for turkey taco zucchini boats, but I realized this afternoon that I might not have enough zucchini.  We had a bunch of peppers left from last weeks CSA box so problem solved.

photo (16)

I should note that the picture also contains the vegetarian version that I made for my daughter.  One zucchini half and one pepper half were stuffed with a similar filling.  I replaced the ground turkey with white navy beans.  I seasoned them with the same taco seasoning as the turkey.


  • 1- 1/2 lbs ground turkey, cooked
  • 1/2 cups uncooked brown rice (cook per package instructions)
  • Taco seasoning (I found a container of taco seasoning with the spices at BJ’s. I like this because it’s made up of everyday spices and no MSG which seems to be in all the packages of taco seasoning.)
  • 2 medium to large zucchini
  • 2 bell peppers of choice
  • chopped tomato
  • salsa
  • cheddar cheese

Cut the zucchini in half lengthwise and scoop out the inside.  If you’d like you can chop it up and add it to the turkey and rice filling.  I didn’t do that this time. The seeds were on the large side.

Cut the peppers in half and discard the seeds.

Once the turkey and rice is mixed together, scoop into the zucchini and peppers.  I then chopped up a tomato and added that to the top.  Shred some cheddar cheese and add that to the top as well.

Cover in foil and bake at 350 for 45-60 minutes.  The peppers cooked quicker than the zucchini so keep them separate if you make both at once.

Add some salsa to the top before eating.  I also think avocado would be yummy on top.  I had planned to add that, but forgot about it.


No Bake Oatmeal Peanut Butter Cookies








July 30, 2014

I really can’t believe the summer is half over.  Well, possibly more than half over.  We’ve enjoyed it for the most part, but I definitely have some regrets that we didn’t do nearly as many things as I thought we would.  The days are just flying by.  I wish we had a few more months.

One of my big regrets is that I haven’t kept up with this blog like I had planned.  I struggled to find time to post this spring, but told myself that once we were all out of school for the summer I would catch up and make it a priority.    Here’s to fresh starts I guess.

As I was scrolling through Pinterest tonight looking for some “clean” dessert ideas to share with my clean eating group I had a craving for the No Bake Oatmeal Peanut Butter balls that I’ve made in the past.  So I did a quick search for the recipe again.  I quickly realized that if I made the full recipe I would:

1. Use up just about all the peanut butter we had in the house.  That can not happen.  Peanut butter is a necessity for my daily shakes so I needed to leave some for the rest of the week.


2. I would most certainly eat WAY more than necessary.

My solution?  Estimate the amounts of the ingredients so that I made just one cookie for myself.
oatmeal peanut butter cookie no bake

I started with 1 tablespoon of peanut butter, then added about a tsp. of honey, a drop of vanilla, 1/2 cup oatmeal, about 2 tsp flax seed meal and coconut and then a few chocolate chips.

I didn’t actually measure any of these ingredients so this is just a guess.  I’m notorious for creating my own takes on recipes, but then I never have actual measurements to recreate them or explain to others how to make them.



Here’s the recipe in it’s full amount so you have a better idea of how to make them.

  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup old-fashioned oats (raw)- I used gluten free
  • 2/3 cup sweetened shredded coconut
  • 1/2 cup ground golden flaxseed meal (I used Bob’s Red Mill)
  • 6 Tbsp chocolate chips

Ultimate Reset Quinoa Salad

January 5, 2014

Today is Day 5 of the Ultimate Reset.  It was a good day.  I felt good all day and even did a 3.7 mile run on the treadmill.  Since I’m not technically supposed to be working out during the Reset I just kept my overall speed down.  It wasn’t an overly exhaustive run so I don’t think it will be too bad.  I’m planning to limit my workouts to yoga, pilates and some easy runs on the treadmill until I’m done.

I didn’t do well with taking pictures today of the my meals, but they were some of my favorites.  Breakfast was whole wheat Farina (cream of wheat) with apple, walnuts and real maple syrup.

Lunch was Quinoa Salad which is one of my very favorite recipes from the Reset.  I made it all summer long for get together’s and it got rave reviews each time.  I’ll share it below.

Dinner was stir fry veggies with brown rice and a bowl of miso soup.  I will admit I am getting a bit tired of miso, but I think today was the last day it was on the menu.  It’s something that I don’t even like at all when we get it from the restaurant so I was surprised that I liked this version.

As with all of the Reset recipes, this is geared towards just one serving so if making it for more people you will have to increase each ingredient as needed.

Ingredientsquinoa salad

  • ½ cup cooked Quinoa
  • 1 Tbsp. extra virgin olive oil
  • Himalayan salt or Bragg® Liquid Aminos (to taste)
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. finely minced fresh parsley
  • 1 Tbsp. finely minced fresh mint leaves
  • ¼ large ripe tomato, diced
  • ¼ large cucumber, peeled and diced
  • 2 Tbsp. chopped pitted Kalamata olives

Toss quinoa with olive oil, salt or Bragg Liquid Aminos, and lemon juice, mixing well. Gently fold in parsley and mint, followed by remaining ingredients. Cover and chill for 1 hour. Serves 1.


  • 270 calories
  • 18 g fat
  • 2.5 g saturated fat
  • 0 mg cholesterol
  • 135 mg sodium
  • 25 g carbohydrate
  • 4 g fiber
  • 5 g protein
  • 254 mg potassium

Ultimate Reset Days 1-3

January 3, 2014

c5acf224-e3b8-4f90-b751-357f27517515I knew after completing Beachbody’s Ultimate Reset back in June that I would definitely be doing it again.  I felt great and seemed to have a much better understanding of just what my body needed to eat for nutrition as well as how much.  I realized I don’t need to eat as often as I thought I did, even with the workouts and running that I was doing.  I wasn’t depriving myself of needed nutrients, but I was giving my body only what it needed in the forms of real foods that did not contain toxins or chemicals.  It functioned and felt so much better. I felt fuller longer and realized if I ate real foods in the forms of vegetables, fruits and whole grains such as brown rice and quinoa I could eat more for fewer calories.  I also stopped counting calories as much as I had in the past and even switched to full fat versions of things like greek yogurt. Guess what! I was actually losing weight and seeing my body change more than it had when I was only concerned with calories and not where my food came from or how it was processed.  Not all calories or foods are created equal.

 It’s that time again.  As the Fall wore on and we got closer to Thanksgiving and Christmas time my eating habits slowly went downhill.  Nothing like they had been a year ago, but I did “treat” myself to a bit more than I had planned.  Over the last couple weeks I could really feel my body becoming sluggish, bloated and just downright blah.  I really wanted to start the Reset before Christmas, but I knew with all the parties and extra holiday adventures it would be very difficult.  I resolved to begin on January 1st and that’s just what I did.

I felt good going into this for the second time.  I picked up a few tricks and shortcuts the first time around and knew a bit more what to expect.  I made sure (at least I thought I did)  that I had the supplements I needed. There are 6 different ones.

Help enhance digestive health and reduce inflammation with our healthy blend of organic botanicals aloe vera and curcumin.

Nourish your body with our natural Himalayan salt containing up to 84 essential minerals and trace elements. Helps aid in nutrient absorption and supports nervous system function.

Promote an optimal immune system and manage your body’s natural inflammatory response with our proprietary blend of systemic enzymes and added camu-camu.

Help restore the balance of healthy bacteria in your digestive tract with our formula that includes both prebiotics and probiotics.

Help promote healthy digestive function and an optimal immune system with our exclusive blend of organic fiber and natural spices—that won’t keep you parked by the bathroom.

Support your body’s natural inflammatory response for a strong immune system with a super-green mixture that helps maintain body alkalinity, bringing your body back to a healthy pH balance.

Week one only uses Optimize, Alkalinize and Soothe. This is where my planning failed me.  After my first go round of the Reset I had a couple orders of the maintenance kit.  I used the first order and after getting the second I decided to put it away for the next time I did the Reset. I knew I would need to order a couple additional supplements since the maintenance kit doesn’t come with everything.  When I re-ordered I failed to take a peek and see what I still needed so I did not realize until I pulled everything out the night before I was planning to start to find I was missing the Soothe supplement.  Ugh!! What to do, What to do.  I thought about putting the whole thing off a couple weeks while I wait for Soothe to arrive, but I had already planned our meals and shopped for the ingredients.  I checked with a couple local friends to see if they happened to have a few days worth left from their Resets. No luck.

So, I decided to go for it anyway without the Soothe-for a short time anyway.  I really don’t know how that will change my results, but my big goal with this is to get myself back on track with my eating and food choices.  I also have to get back on track mentally and I think that will still happen regardless of what I lose for weight.

January 1- Day 1c7776a43-69e2-4ad5-bde5-c56f4e5dde64

Woke up ready to go, but had a bit of headache left from the night before.  We had done a ton of cleaning in the kids bedrooms and kicked up A LOT of dust.  I’m sure the glass of wine I had with dinner didn’t help.

I wasn’t ready to give up my coffee yet so I had that with a touch of ½ & ½. I only drink decaf so it’s really just the dairy aspect and week one still allows dairy, so I went for it.

Had my supplements and then made breakfast: scrambled eggs, steamed kale and a piece of Ezekial toast.  Yummy.

I made sure to drink lots and lots of water and of course spent lots and lots of time running to the bathroom.  That was to be expected after all the salt I’d been having over the Holiday.

*I should note that the Reset calls for using distilled water.  I’m not using distilled.  I did for the first week and a half last time and it was a pain.  I never seemed to buy enough and had to go back to the store. It was a pain to remember to fill my cups and pots with that when drinking and cooking. And I thought it tasted funny.  So, my results may be a bit off and I may not remove ALL the toxins but I’m okay with that.

I was hungry before lunch, but it was more of just feeling like I wanted to munch on something just because.  This is one of the things I will be working on during the Reset.

Lunch was a huge salad and a bowl of miso soup. Again yummy.  My youngest is a huge fan of miso soup and ended up eating some of mine. She did request tofu next time since this version does not use any.

A mid afternoon snack of a cup of decaf tea was helpful to keep me on track.  I felt a bit hungrier in the afternoon and was still dealing with a headache.

Dinner was a pretty common one around here: salmon, haddock (for my non salmon fan), roasted potatoes and steamed green beans.  The book calls for asparagus but the one bundle at the store didn’t look so good so I went with fresh green beans instead.

Now for the difficult part.  After dinner, this is it.  There is no more food on the plan.  Tough one for me since I almost always have a small snack of some sort at night while watching TV.

Day 2-

c8703e64-dcbc-48c0-ba78-0a1b700b0233Woke up feeling better.  Headache was gone. Yay!

I wasn’t as hungry as I expected given the fact I didn’t eat after dinner the night before.  I took a quick run to the grocery store to stock up on groceries for the coming week since we were expecting a storm that day into the next, which happens to be my grocery day.

It was probably a bad idea to go so long before breakfast.  I was STARVING when I got home.  Thankfully breakfast of oatmeal and yogurt was a quick fix.

I veered off the plan again and decided to jump on the treadmill for an easy run.  There isn’t supposed to be any working out for the 21 days.  Yoga, stretching and walks are fine though.  I really wanted to get some mileage in for my running buddy so decided to do an easy 2 miles.  You can read about my running buddy in a previous post.

Lunch- Another huge salad and a sweet potato.  I changed up the salad a tiny bit and added some leftover shrimp to the top.  I also added a bit of Greek yogurt on top of the sweet potato.  I figured it was all food that was within the plan and I was pretty hungry.

My headache seemed to come back as the day went on. Not horrible, mostly nagging.  Luckily I didn’t get nearly as achy as I did on day two the last go-round.

I had a cup of tea again in the afternoon and that helped me get to dinner.

Dinner was one of my favorites.  Southwestern Veggie Tacos. I’ll include the recipe at the end.

My headache seemed to get worse as the evening went on.  I also had more cravings after dinner and felt a bit hungry. Bad combination.  I ended up having a couple Akmak crackers with a tiny bit of all natural peanut butter and all was well.

Day 3-

0ba31891-0fd9-4ecb-900a-1851da87ead7Cue headache.  Yup, woke up with that pesky thing.  Not horrible just mostly annoying.  I had breakfast: scrambled eggs, kale and toast again, then gave a Pilates workout a try.  Felt good after and it wasn’t overly strenuous.  I wanted to get some mileage in on the treadmill but worried it would make the headache worse so gave it a rest for the day.

Today I noticed that I wasn’t overly hungry outside of just immediately before eating.  I actually took my pre-meal supplement before I even felt hungry just because I knew I needed to eat at some point.  It was good timing because once lunch was ready I was feeling hungry.  Lunch was lentil lime salad and some of last night’s taco leftovers without the tortilla. As much as I love salads, I just wasn’t feeling another one today.  It is okay to repeat meals from each week. They just suggest you keep them within the week they belong in.  This will make my life much easier next week when I head  back to work.  Planning on leftovers for some lunches will cut down on food prep.

By dinner time my headache was much better.  Here’s hoping it’s gone for good now.

Dinner was one of the more labor intensive meals in my opinion.  It’s also one that the family tends to like.  We are huge fans of sushi so the Nori Rolls are a hit.  I figured out last time that regular long grain brown rice doesn’t work well in the rolls unless you plan to eat them with a fork.  As soon as you cut them they fall apart.  The rice just isn’t sticky.  I did some research and found out that sushi rice should be short grain.  I was able to find medium grain brown rice at my grocery store and that seemed to work much better.

These rolls are basically just California rolls with some tempeh added in instead of crab.  I make some without the tempeh because a couple kids don’t really like it.

A big bowl of miso soup went with it.  My youngest requested I add tofu in as well.s

I feel a cup of tea is needed this evening and one of the banana muffins I made earlier today is really calling me.  The tea is within plan, the muffin not so much.  It is however made with all  “real” ingredients.

As promised. The recipe for Southwestern Veggie Tacos

Black Beans and Rice:                 Southwestern Veggie Taco
(makes 1 serving)

What you need:

1/2 cup canned low-sodium black beans, drained                                                                        ¼ cup corn kernels                                                                                                                           1/4 tsp. extra-virgin olive oil                                                                                                            1 dash ground chili powder                                                                                                            1 pinch ground cumin                                                                                                                    14 tsp. ground coriander                                                                                                                1 tsp. Bragg Liquid Aminos                                                                                              Himalayan salt (to taste; optional)                                                                                                    3/4 cup cooked brown rice, hot                                                                                                      ¼ avocado                                                                                                                                        2 Tbs pico de gallo (salsa)

What to do:

Combine beans, corn, rice, oil, chili powder, cumin, coriander, Bragg Liquid Aminos, and salt (if desired) in a medium saucepan; mix well. Heat mixture over medium heat for 1 to 2 min., or until heated through. Remove from heat. Serve with ¼ avocado and 2 TBS. pico de gallo (salsa)

Stay tuned for the rest of week one.

If you’d like even more information feel free to check out my Ultimate Reset site.

Quinoa Stuffed Peppers

These were a hit for dinner tonight, but as I was making it I was a bit concerned that the kiddos would complain and say they didn’t like it.  Surprisingly they LOVED it, more so than the hubby, who I think would have liked it more traditional with meat and rice.  He felt it was missing something.  I will make it again and brainstorm how to make everyone happy.  It may mean I make two versions, but hopefully I can come up with something else to add and still keep it vegetarian.  Any suggestions?Quinoa Stuffed PeppersI will admit, I kinda threw these together by combining what I know about stuffed peppers (I think I’ve made them once and maybe only had them a couple times) together with the recipe I happened to see on the back of the quinoa box.  I didn’t measure anything so any amounts should be considered approximate and to taste.

  • Quinoa- Probably 3-4 cups worth. I cooked a big batch the other day expecting to use some for this recipe.
  • Red Peppers- I used 4 peppers for the 5 of us.  I cut them in half and seeded them.
  • Tomato sauce- I mixed in about a 1/2 -3/4 cup or so of tomato sauce.
  • Clove of garlic
  • Chopped onion
  • A Few squirts of Siracha
  • Shredded Cheddar cheese- I mixed some of the cheese into the mixture before stuffing and then added a little bit over the top as well.
  • Parmesan cheese- I shredded a bit over the top once they were all stuffed.

Once they were all stuffed I added more sauce over the top then baked at 350 F for 30-45 minutes.  Sorry for the lack of precise measurements and timing.  With most of my cooking I often make tweaks as I go.  I do try to follow more exactly when baking but have been known to “adjust” things to suit my needs. Sometimes it pays off, other times it’s a recipe fail.

I think this one worked out ok.