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Spicy Bell Pepper Eggs

Spicy Pepper Egg
Who says you can’t eat eggs without toast and feel full? If you’re looking for light but filling dish for breakfast; look no further, because this dish rocks! In this recipe I use green and red peppers. However, you can use any colored peppers you wish and if you like it really spicy, along with cayenne pepper, add a few chopped jalapeno peppers slices!

Here’s a couple nutritional tidbits about peppers: They contain a lot of vitamin C; however, red peppers have the highest vitamin C concentration of the pepper family. It’s also important to know that the capsaicin in bell peppers has multiple health benefits. Studies show that it reduces ‘bad’ cholesterol and has many health benefits for diabetics who need to control their blood sugar levels.

Ingredients 

  • 1 small red pepper, thinly sliced
  • 1 small green pepper, thinly sliced
  • half of 1 small red onion, thinly sliced
  • 2 cups of baby spinach
  • 3-4 slices of tomatoes
  • 4 organic eggs
  • 1 tbsp coconut oil
  • sea salt
  • cayenne pepper to taste

Instructions

  1. Melt coconut oil in frying medium to large frying pan on high heat. Add onions and peppers. Satay until the peppers and onions are lightly browning. Sprinkle with salt and pepper
  2. Add spinach and cook until slightly wilted
  3. Crack eggs on top and between the spinach and peppers. Let the eggs cook for approx 8 minutes or until the whites are slightly firm and the yolks are the way you like them
  4. Slice tomatoes and lay on top and between the eggs. Cook ingredients with tomatoes for the remaining 3  minutes and sprinkle with sea salt and pepper

Serves: 2-3

 

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Vegetarian Lentil Stew

Delicious! Have you ever just wanted a tasty hearty stew on a cold winter day? Stews are a fantastic way to get all the nutrients you need from all the different types of vegetables you can add. I love to add lentils to my stews. They give it that earthy taste and their an excellent source of protein and fiber, which will help with digestive health.

photo (6)Ingredients

  • 2 tbsp coconut oil
  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 1/2 cup lentils ( preferably dried)
  • 2 cups vegetable broth
  • 2 carrots, chopped
  • 3 small potatoes, chopped
  • 2 celery stalk, chopped
  • 1 can whole tomatoes
  • 1/4 cup balsamic vinegar
  • 2 tbsp Vegan Worcestershire sauce ( organic)
  • 2 bay leaves
  • 1 tbsp dried thyme
  • 1 tbsp sea salt
  • 2 tbsp paprika
  • ground pepper to taste
  • 2 tbsp spelt flour mixed with 1 tbsp water

Instructions

  1. Melt coconut oil in a medium pot, add garlic and onions. Cook for approx 3 minutes. Add lentils and stir with coconut oil, garlic and onions together
  2. Add broth with carrots, potatoes, celery and tomatoes. Bring to a boil and add all the remaining ingredients, except for the flour mixture. Cook on low heat covered for 45 minutes, until the lentils are cooked and vegetables are tender
  3. Add flour mixture while the stew is still boiling, cook for a remaining 15 minutes, then serve hot

Yield: 4-6

Quinoa Mediterranean Pasta Salad

Ingredients

  • 1 8 oz (box) quinoa macaroni pasta
  • 1 small red pepper, chopped
  • 1/2  red onion, chopped
  • 1/4 cup black pitted olives, chopped
  • 1/4 cup cucumber, chopped into quarters
  • 15 cherry tomatoes, chopped into halves
  • 2 garlic cloves, minced
  • 1 handful fresh basil or parsley, chopped
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tbsp stone ground mustard
  • 1 tsp sea salt
  • pepper to taste

Instructions

  1. Bring a medium pot of salted water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente
  2. While the pasta is cooking, chop all your vegetables and put into a medium mixing bowl
  3. Once the pasta is cooked, rinse with cold water and combine with the vegetables. Mix the vinegar, olive oil, mustard, sea salt and pepper in with the pasta and vegetables
  4. You can marinate the salad overnight covered in the refrigerator or serve immediately

Yield: 4-6

 

Quinoa Pasta with Chicken & Roasted Vegetables

Ingredients

  • 2 227 grams (boxes) quinoa fussilli pasta
  • 2 skinless, boneless chicken breasts cut into bite-size pieces  (preferably organic)
  • 1 can tomatoes, crushed (organic)
  • 1 cup shredded cheddar cheese (organic)
  • 1 cup water
  • 4 tbsp apple cider vinegar
  • 1 tbsp raw agave syrup
  • 1/3 cup olive oil
  • 1 tbsp paprika
  • 4 tbsp dried mixed Italian herbs ( rosemary, thyme, basil, oregano & sage)
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 1 zucchini, chopped
  • 1 red pepper, chopped
  • 8 fresh mushrooms, cut into quarters
  • 2 tsp sea salt

Instructions

  1. Preheat oven 350 degrees F. Bring a large pot of lightly salted boil water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well and set aside while the vegetables and chicken are cooked
  2. In a large bowl, mix together 2 garlic cloves minced, onions, zucchini, red pepper, mushrooms, olive oil with 2 tbsp dried herbs and 1 tsp sea salt. Transfer to a 9×13 inch casserole dish and put into the oven roasting the vegetables for 20- 25 minutes, occasionally stirring so they don’t stick to the dish
  3. While the vegetables are cooking, heat a large nonstick skillet with coconut oil on medium-high heat. Add chicken with 1 tsp sea salt, paprika and 2 tbsp dried herbs. Cook for 5 minutes or until chicken is no longer pink, stirring frequently. Add pasta sauce, apple cider vinegar, agave and water; bring to boil. Reduce heat to low; simmer 10 minutes or until chicken is cooked through with sauce
  4. Remove roasted vegetables from oven. Add the cooked noodles, sauce and cheese in with the vegetables and mix.
  5. Bake at 350 degrees F for 45 minutes

Yield: 6-8

Spiced Maple Squash

Ingredients

  • 1/2 lb squash
  • 1 tbsp coconut oil
  • 2 tbsp pure maple syrup
  • 1 tsp ground nutmeg
  • Pinch sea salt
  • Ground pepper to taste

Instructions

  1. Set a stockpot of water to boil over high heat
  2. Cut squash into halves and add to boiling water. Cook for 20 minutes, or until the squash is tender
  3. Remove the squash from the heat and drain off the water. Mash and add coconut oil, maple syrup, nutmeg, salt and pepper; stir to combine. Let stand for 3 minutes so that mixture thickens and then serve

Yield: 4-6