Southwest Stuffed Bell Peppers

I've tried a few stuffed pepper recipes, but I hadn't found one I liked enough to post on here until now. This one was awesome! My husband has declared it his new favorite dinner. Unfortunately, he likes it really spicy and it's much too spicy for my toddlers to eat which means I have to whip up something else for them. This recipe makes enough to fill 4 peppers but since it's just my husband and I eating them I usually stuff only 3 peppers and put the remaining mixture in the casserole dish with the peppers. Recipe inspired by a spoonful of sisters and modified slightly to our liking.

-4 bell peppers most prefer red, orange, or yellow but we like them all!

-olive oil

-1/2 cup cooked brown rice or quinoa

-1 onion, diced

-3 garlic cloves, minced
-3oz can of green chilies
-1 can organic black beans, drained and rinsed
-1 cup frozen corn kernels
-2 green onions, chopped
-1/2-1 teaspoons chipotle chili powder depending on how much spice you like
-1 teaspoon sea salt
-1/4 teaspoon black pepper
-1 can organic diced tomatoes, preferably fire roasted
-3-4 tablespoons freshly chopped cilantro
-tortilla chips for crumbling on the top if desired

Cut the tops off the bell peppers and clean out the insides. Boil them in a large pot for about 5 minutes so they can soften up a little remove them with tongs and set aside. In a large skillet add some olive oil, then add the onion, garlic and chillies and cook until softened. Add corn, beans, green onions, chipotle chili powder, sea salt, and pepper. Stir until corn and beans are heated thoroughly. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder if needed. Then evenly divide mixture between peppers. Add some crushed tortilla chips on the top of the peppers if desired. Bake at 350 for about 30 minutes.

Chocolate Chip Zucchini Bread

This year is the first year we've ever attempted a garden. I had no idea I would end up with at least 2 zucchinis a day! I've been trying to find a good zucchini bread recipe to help use up some of our harvest, this one is our favorite so far. It's from the king aurthur flour website , and I modified it just a little. In a mixing bowl combine: -2 large organic egg -1/3 cup honey -1/2 cup grapeseed oil -1/3 cup coconut palm sugar -1 teaspoon vanilla Add and mix: -2 cups whole white wheat flour -1 teaspoon sea salt -1/2 teaspoon baking soda -1/2 teaspoon baking powder -1 teaspoon cinnamon Add and mix: -2 cups shredded unpeeled zucchini -1 cup good ingredient chocolate chips Pour batter into lightly greased bread pan, bake at 350 for 55-60 min or until toothpick comes out clean. Cool on cooling rack before eating.

Whole Wheat Cinnamon Rolls (bread machine)

These taste so delicious and are so much better for you than store bought or even some of those homemade recipes that has loads of refined sugar and flour. We always make these at night and let them rest in the fridge all night and bake them the next morning for breakfast. For the Dough: -2 cups almond milk (or other non-dairy milk) -4 1/2 tablespoons coconut oil -1/2 tablespoon pure vanilla -1/4 cup honey -1/2 cup rolled oats (I've used both old fashion and quick with good results) -4 – 4 1/2 cups whole wheat flour (I use fresh ground white wheat) -1 tablespoon vital wheat gluten -1 3/4 teaspoon salt -3 3/4 teaspoon yeast Filling: -3 tablespoons coconut oil melted -3/4 cup sucanat or raw sugar -1 tablespoon cinnamon Combine ingredients in the bread machine in the order listed or according to your machines instructions. Use 4 cups of flour to start. Set the dough cycle and add more flour within the first few min. if the dough is too wet. When the dough has fin...

German Pancakes

This is a healthified version of an old family recipe. My kids LOVE these pancakes and ask for them often.You may need to double the recipe if you have a family larger than 4. -1-2 tablespoons coconut oil -1 cup rice or almond milk (unsweetened) -1 cup whole wheat flour -5 organic eggs -pinch of salt Preheat oven to 425, put the coconut oil in a 9x13 pan and place it in the oven as it's preheating. Add the remaining ingredients to your blender and blend (I used the "batters" button on my blendtec). When the oven has preheated take out the hot pan of melted coconut oil and pour the batter in. Carefully place it back into the oven for 15 min. Serve with pure maple or your favorite healthy pancake topping.

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