Posts Tagged ‘gluten free’
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No longer do you have to slave over a hot oven for hours to get seriously delicious stuffed peppers! All you need is a pressure cooker and 10 minutes! These Pressure Cooker Mexican Stuffed Peppers are easy, heart healthy and delicious!
Growing up stuffed peppers were a staple in my house. Since we had a huge garden Mom would grow rows upon rows of peppers – green ones, never the good kind like red, orange or yellow. (I hate green ones). It’s a personal thing – to me they taste more bitter or it could simply just be my inner 7-year old acting up because I hated them then so I must hate them now. Anyway, we’d pick our peppers (and now I’m literally citing ‘peter piper picked a peck of pickled peppers’ over and over in my head.. nice – and you’re welcome for it being stuck in your head now too). Yeah.. as I was saying, we’d pick the peppers and Mom would set at the kitchen table with 3-4 large roasters set up ready to do their magic. She would stuff pepper after pepper after pepper. There was one point she had so many we couldn’t give them away! Now where Mom’s Stuffed Peppers and mine differ is I love adding tomatoes into mine. They add such a rich flavor to filling plus seriously, all those healthy benefits are a huge bonus for me! Tomatoes fit into my lifestyle perfectly – I want deliciousness and healthy!
Tomatoes are heart healthy. Tomatoes are low in calories, high in fiber, and have many nutrients that are good for your overall health, including: lycopene, folate, potassium and vitamins A, B, C, and E. So what’s that all mean? Lycopene is a natural occurring chemical that gives the tomatoes their red color. It’s a powerful antioxidant that, studies have shown, can help prevent cells from being damage. Additionally it’s been shown that it can help lower cholesterol.
Remember my Breakfast Avocados on the Half Shell I posted forever ago? Well I come to find out that not everyone likes avocados. Crazy I know, right?! And also some are allergic to them (like my amazing TKW Facebook Admin, Paul). Talk about unfair! To be allergic to something so truly amazing is just downright cruel! So to those of you that don’t like them (even though I think you’re crazy and perhaps weird *wink*) or those that are allergic I decided to make this again but with a twist and use some ginormous portabello mushroom caps.
When I went to make these I realized that it was ‘tween time. ‘Tween time is that time between 2 major meals (breakfast and lunch for example) where you find yourself positively starving. Since I only had a protein shake for breakfast the buddah belly was rumbling something fierce.
There are days when I swear there truly aren’t 24 hours in it. Like I think there are those days when you maybe get 18 hours and somehow those other 6 hours magically disappeared. Like maybe Mother Earth needed to borrow some time and took mine. They say the older you get the easier it gets. Thing is I’m not sure I believe that’s entirely true. I think the older I get it *may* get easier but that’s only because at our age we’ve become the expert at doing it; whatever it is. Like remember when you were a little kid and you first learned to tie your tennis shoes? It took FOREVER to get it right and I’m sure you sat there, tongue sticking out of the corner of your mouth and your eyes intently staring at your little fingers all the while your parents sat there reciting the bunny rhyme to help you tie them. However eventually over time and practice you became and expert at it and now I’m pretty sure you don’t even give it a second thought when you do tie them, huh?
Thus since you aced the whole shoelace tying thing you were able to add another task to your day. Eventually you aced that too and you added another task. Eventually you are at the age you are now and you have a bajillion tasks to do and while you may be an expert at them all, they still take up time. For me I’m at that point. I need more time in my days. Like you know how you can buy more cell phone minutes when you run out? Well I want to buy more hours in my day. Anyone know who I can speak with about this?
So this recipe happened on one of those days when I just didn’t have enough hours in the day but I knew at some point I’d have to eat. See Mr. Fantabulous was off being a rock god (aka band practice) and I had 797 bajillion things to get done while he was gone AND somehow include some much needed ‘me’ time in there. Since I knew I’d be short on time I broke out my trusty crock pot and grabbed some stuff out of the fridge, whipped up a quick sauce, plopped it all in the slow cooker, turned that sucker on and went about my day.
Could you use more hours in your day?
Okay so normally I take a bajillion pictures of stuff when I do a photo shoot but sadly I was greatly pressed for time (and starving) so tonight it’s a single picture but my God it’s all you need! I had visited the farmer’s market and bought GORGEOUS blueberries, strawberries and raspberries. The spinach was local as well. I only had a few minutes really to eat so I whipped this up and seriously am so wanting this again for tomorrow’s lunch.. and the next day.. and the next day!
This salad is so light and fresh but packed with a TON of vitamins and antioxidants that I seriously could have eaten another one of them but sadly I didn’t have the time to inhale another.
Last year when we were at our absolute FAVORITE resort in Scottsdale, Arizona we hit up the spa every day. Since we frequent that place quite often we were upgraded and seriously being upgraded to anything is AWESOME! Let’s just say we are both now considerably spoiled when it comes to traveling. I’m completely fine flying coach but my sleeping arrangements – I want plush. I want pampered. I want Princess treatment. I earned it damn it… right? *wink* Well at this spa they had snacks, teas and such that were extremely healthy for you. Now some of the things were okay (I gave advice to their chefs actually how to make them more desirable while healthy and I worked with them on incorporating protein powder into their desserts).
I mean you know me by now I will take every opportunity I can to get myself in a professional kitchen or talk to the resident chefs. I love ‘shop talk’ and honestly learning new techniques and sharing things I’ve learned throughout the years. I’m a firm believer that there are kitchen secrets that just can’t be taught in the classroom. Some lessons just take trial and error, actual hands on experience.