Stuffed Peppers 2

Skinny Cheesy Stuffed Peppers

Meatless Monday here we come! It’s hard to imagine that cool weather is right around the corner, but before you know it will be upon us…. And we’ve got just the perfect comfort food awaiting! These warm and cheesy stuffed peppers will hit the spot, leaving you feeling every bit satisfied, yet completely free of guilt-free!

 

Skinny Cheesy Stuffed Peppers

Stuffed Peppers

 

Skinny Cheesy Stuffed Peppers

 

Serves 6

 

Ingredients:

4 medium bell peppers, assorted colors

1 Tbsp olive oil

1 cup cooked or canned lentils

½ cauliflower head, medium

½ cup onion, chopped

3 cloves garlic, minced

2 Tbsp basil, fresh & chopped

1 Tbsp oregano, fresh

1 tsp thyme, fresh

½ cup fat free feta, crumbled

1 14.5 ounce can of diced tomatoes, unsalted

Black Pepper, to taste

¼ cup of shaved Parmesan cheese

 

Directions:

Preheat oven to 350 degrees F.

 

Creating Cauliflower Rice

Place ½ head of cauliflower into a food processor, until it is finely chopped and looks similar to the consistency of rice. Set aside.

 

Preparing Peppers

Bring a pot of water to boil.  Slice tops off of pepper. Discard tops. Core and remove excess seeds of each pepper. Blanch peppers in boiling water for 3 minutes. Remove from water and drop in ICE water until cooled. Shake off excess water and peppers will be ready to be stuffed.

Stuffed Peppers 2

Stuffing Peppers

In a medium pan, heat 1 Tbsp of olive oil over medium heat. Add onion, celery, garlic, lentils, and cauliflower rice, cooking for 6-7 minutes until soft. Remove from heat and drain excess liquid. Set aside.

 

In a medium bowl, combine fresh herbs (oregano, basil and thyme), feta cheese, diced tomatoes, and salt/pepper to taste.  Add vegetable mix and combine thoroughly.

 

Spray a 8 x 8 dish with oil and set aside. Stuff each pepper by packing to the top with a spoon. Carefully arrange peppers in dish. Top each pepper with 1 T. of shaved Parmesan cheese.

 

Bake for 25 minutes, until cheese begins to brown. (May broil the last 2 minutes, if needed)

 

Enjoy!

 

Nutrition Facts (per serving): 220 Calories, 6g Fat, 2g Saturated Fat, 26g Carbohydrate, Protein 17g, 9g Fiber, 388mg Sodium, 9mg Cholesterol

 

Skinny Cheesy Stuffed Peppers
Ingredients
  • 4 medium bell peppers, assorted colors
  • 1 Tbsp olive oil
  • 1 cup cooked or canned lentils
  • ½ cauliflower head, medium
  • ½ cup onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp basil, fresh & chopped
  • 1 Tbsp oregano, fresh
  • 1 tsp thyme, fresh
  • ½ cup fat free feta, crumbled
  • 1 14.5 ounce can of diced tomatoes, unsalted
  • Black Pepper, to taste
  • ¼ cup of shaved Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees F.
  2. Creating Cauliflower Rice:
  3. Place ½ head of cauliflower into a food processor, until it is finely chopped and looks similar to the consistency of rice. Set aside
  4. Preparing Peppers:
  5. Bring a pot of water to boil. Slice tops off of pepper. Discard tops. Core and remove excess seeds of each pepper. Blanch peppers in boiling water for 3 minutes. Remove from water and drop in ICE water until cooled. Shake off excess water and peppers will be ready to be stuffed.
  6. Stuffing Peppers:
  7. In a medium pan, heat 1 Tbsp of olive oil over medium heat. Add onion, celery, garlic, lentils, and cauliflower rice, cooking for 6-7 minutes until soft. Remove from heat and drain excess liquid. Set aside.
  8. In a medium bowl, combine fresh herbs (oregano, basil and thyme), feta cheese, diced tomatoes, and salt/pepper to taste. Add vegetable mix and combine thoroughly.
  9. Prepare a 8 x 8 dish. Stuff each pepper by packing to the top with a spoon. Carefully arrange peppers in dish. Top each pepper with 1 T. of shaved Parmesan cheese.
  10. Bake for 25 minutes, until cheese begins to brown. (May broil the last 2 minutes, if needed)
  11. Enjoy!

 

 

AVo veggie cup

Honey Drizzled Veggie Avocado Cup

Honey Drizzled Veggie Avocado Cup

 

There’s nothing we love more than combining honey with avocado – it’s something about the creamy texture of the avocado paired with the sweet taste of honey that creates the perfect mouthwatering sensation. Avocados are healthy for you too! Not only do they contain 20 vitamins and minerals, but they also are a good source of fiber, protein, and phytochemicals. This recipe is great paired with a piece of chicken breast or salmon for lean protein. We hope you enjoy it as much as we do!

 

AVo veggie cup

 

Honey Drizzled Veggie Avocado Cup

 

Makes 2 servings

 

Ingredients:

1 Avocado

1/8 c. Red pepper, cubed

1/8 c. Cucumber, cubed

1/8 c. Chick peas, rinsed

1/8 c. Black beans, rinsed

1 T. Balsamic

1 t. Honey

 

Directions:

  1. In a small mixing bowl, combine red pepper, cucumber, chick peas, black beans and balsamic. Put aside.
  2. Slice an avocado in half, remove pit and scoop out 2 T. out of the center of each half.
  3. Use half the veggie mix as filling for each hole in the avocado. Lastly, drizzle ½ t. of honey on top of each half. Enjoy!

 

Nutrition Facts (per serving): 139 Calories, 8g Fat, 0g Saturated Fat, 15g Carbohydrate, 3 g Protein, 5g Fiber, 24mg Sodium, 0mg Cholesterol

Honey Drizzled Veggie Avocado Cup
Nutrition Information
  • Serves: 2
  • Calories: 139
  • Fat: 8
  • Saturated fat: 0
  • Carbohydrates: 15
  • Sodium: 24
  • Protein: 5
  • Cholesterol: 0

Ingredients
  • 1 Avocado
  • ⅛ c. Red pepper, cubed
  • ⅛ c. Cucumber, cubed
  • ⅛ c. Chick peas, rinsed
  • ⅛ c. Black beans, rinsed
  • 1 T. Balsamic
  • 1 t. Honey
Instructions
  1. In a small mixing bowl, combine red pepper, cucumber, chick peas, black beans and balsamic. Put aside.
  2. Slice an avocado in half, remove pit and scoop out 2 T. out of the center of each half.
  3. Use half the veggie mix as filling for each hole in the avocado. Lastly, drizzle ½ t. of honey on top of each half. Enjoy!

 

 

4 Foods That Calm Acne Flare-Ups

As seen on September 17th, 2013 on:

fitbie

written by The Nutrition Twins,

 

If you still get stubborn pimples and you’re past puberty, you’re not alone. A large percentage of adults suffer acne breakouts due to stress, the environment, and hormonal fluctuations. Tired of piling on the cover-up? Try these acne-calming foods instead.

Salmon
This oily fish is packed with omega 3 fatty acids, which tames the red, inflamed skin associated with breakouts. Omega 3s will also boost your skin’s glow and help smooth and firm your complexion, improving your skin’s overall appearance.
Save Your Skin: Salmon is easy to make. If you don’t want to prepare it on the grill or in a pan, try wrapping it in a tin foil packet with lemon, garlic, a little white wine, and veggies. Bake it in the oven at 350 degrees for about 10 minutes or until the fish is thoroughly cooked.
Tip: Sardines are a good source of omega 3s as well.

Pink grapefruit
Like many citrus fruits, pink grapefruit is an excellent source of vitamin C. In addition to warding off colds, vitamin C also aids in collagen production, which helps keep skin firm, lessening the appearance of wounds, injuries, and acne. Pink grapefruit is also a good source of lycopene, another anti-inflammatory. Although all grapefruit varieties contain vitamin C and lycopene, pink grapefruit contains significantly more lycopene than white grapefruit, thanks to its pink color.
Save your Skin: Add pink grapefruit to your morning smoothie (remove seeds first), use it as a salad topper, or mix it into salsa to pair with grilled halibut.
Tip: Aim to eat 1/2 a grapefruit a day.

Fennel
Also rich in vitamin C, Fennel minimizes the appearance of breakouts by reducing swelling. It also flushes toxins and excess water out of the skin.
Save Your Skin: Roast fennel in the oven with a little garlic and eat as a delicious snack or side with any meal. It also works great mixed into salads and stir-frys.
Tip: Fennel, which tastes a bit like licorice, can also improve digestion and freshen breath.

Garlic
Allicin—the compound that gives garlic its pungent taste and smell—is known to kill off harmful bacteria, including the kind that can cause bacteria. It also is a powerful anti-inflammatory, so it will soothe breakouts.
Save Your Skin: Roast a garlic bulb, break it open, and spread on toast instead of butter. Sauté veggies with a little garlic for a great flavor, or add garlic to stir-frys, pizzas, and pastas. Garlic also tastes great on meats, seafood, poultry, vegetables, and grains.
Tip: Garlic adds a lot of flavor and reduces the need to add salt. Salt creates inflammation and wreaks havoc on the skin.

Tammy Lakatos Shames and Elysse “Lyssie” Lakatos—otherwise known as the Nutrition Twins—are registered dieticians, certified personal trainers and authors of Fire Up Your Metabolism: 9 Proven Principles for Burning Fat and Losing Weight Forever.

Up Next: 4 Foods for Healthier Hair

For more nutrition guidance and a ‘get healthy’ plan, please check out the “The Nutrition Twins Veggie Cure

Published on Fitbie on September 17, 2013

 

Eggplant pepper parm

Balsamic Drizzled Roasted Red Pepper & Eggplant with Feta

We love eggplant parm and have created a little spin off it! The roasted red peppers give it a sweet, roasted flavor while the feta adds just the right touch of salt. Combined with the fresh basil it is the perfect combination of sweet, salty and savory! We also love drizzling balsamic glaze on it to top it off. Plus…..It’s ONLY 60 calories And you can’t beat that!

 

Balsamic Drizzled Roasted Red Pepper & Eggplant with Feta

 Eggplant pepper parm

 

Balsamic Drizzled Roasted Red Pepper & Eggplant with Feta

 

Serves 2

 

Ingredients:

Oil in a spray container

¼ large eggplant

1 large red bell pepper, sliced into four pieces, lengthways

2 T. non-fat feta

2 T. basil, freshly chopped

2 T. balsamic glaze

 

 

Directions:

  1. Slice eggplant into four, ¼-inch thick slices. Slice the red pepper into 4 large pieces.
  2. Spritz both sides of the eggplant and pepper with the oil in the spray jar. Place them on to the grill (you can use a Panini maker if you don’t have a grill, or roast them in the oven Allow them to soften and char. Grill each side for about 5 minutes are until char marks start to appear.
  3. After all vegetables are cooked, place a layer of eggplant on two separate plates. Layer each eggplant slice with a piece of red pepper, then eggplant, and lastly a red pepper. Place one tablespoon of feta on top of the each red pepper and top each off with 1 tablespoon of basil. Drizzle one tablespoon of balsamic glaze over the top of each veggie sandwich and enjoy!

 

You may replace the red pepper with ½ a tomato as well. Cut the tomato and grill it similarly.

Eggplant tomato parm

With Red pepper:

Nutrition Facts (per serving): 60 Calories, 0g Fat, 0g Saturated Fat, 10g Carbohydrate, Protein 5g, 4g Fiber, 136mg Sodium, 1mg Cholesterol

 

With Tomato:

Nutrition Facts (per serving): 53 Calories, 0g Fat, 0g Saturated Fat, 8g Carbohydrate, Protein 5g, 3g Fiber, 136mg Sodium, 2mg Cholesterol

Balsamic Drizzled Roasted Red Pepper & Eggplant with Feta
Nutrition Information
  • Serving size: 1
  • Calories: 60
  • Fat: 0
  • Saturated fat: 10
  • Carbohydrates: 10
  • Sodium: 136
  • Fiber: 4
  • Protein: 5
  • Cholesterol: 1

Ingredients
  • Oil in a spray container
  • ¼ large eggplant
  • 1 large red bell pepper, sliced into four pieces, lengthways
  • 2 T. non-fat feta
  • 2 T. basil, freshly chopped
  • 2 T. balsamic glaze
Instructions
  1. Slice eggplant into four, ¼-inch thick slices. Slice the red pepper into 4 large pieces.
  2. Spritz both sides of the eggplant and pepper with the oil in the spray jar. Place them on to the grill (you can use a Panini maker if you don’t have a grill, or roast them in the oven Allow them to soften and char. Grill each side for about 5 minutes are until char marks start to appear.
  3. After all vegetables are cooked, place a layer of eggplant on two separate plates. Layer each eggplant slice with a piece of red pepper, then eggplant, and lastly a red pepper. Place one tablespoon of feta on top of the each red pepper and top each off with 1 tablespoon of basil. Drizzle one tablespoon of balsamic glaze over the top of each veggie sandwich and enjoy!

 

 

Sweet Potato Fries

Culinary Corner: Sweet Potato Fries

Now that the weather is cooling down we’ve put our oven back in the action! Our latest creation? A delish recipe for fall – Sweet Potato Fries! We’ve used onion powder in this recipe and some other scrumptious spices to help jazz it up while keeping it healthier. ;) Onion powder is a great substitute for onion salt—it’s got all the flavor but none of the sodium. Let’s dig in!

Sweet Potato Fries

 

Sweet Potato Fries

 

Makes 4 Servings

 

Ingredients

 

3 large sweet potatoes, washed and sliced into fries, about 1 centimeter thick

Olive oil in spray jar

1 1/2 tbsp onion powder

1 1/2 tbsp paprika

1 tbsp garlic powder

1 tbsp olive oil

Olive oil in a spray bottle

1 tbsp ground cumin

1/2 tbsp. chili powder

Sea salt, to taste

Fresh cracked pepper, to taste

 

Directions

 

  1. Preheat the oven at 450F.
  2. Put the fries in a large bowl and drizzle oil on top. With your hand mix the fries to get a very light coat of oil evenly dispersed on the fries.
  3. Spray two cookie sheets with oil from a spray bottle and spread the fries out on the sheets.
  4. Sprinkle fries with the spices and spritz the fries with olive oil, making sure they are all evenly coated.
  5. Put the cookie sheet in the oven and bake for 20 minutes. After 10 minutes flip them.
  6. Make sure to test them after 15 minutes to see if they are ready as some will be smaller or larger and timing may vary depending on the size of your fries.
  7. Enjoy!!

 

 

Nutrition Facts: 115 calories, 1 g fat, 0 g saturated fat, 68 mg sodium, 26 g carbs, 5 g fiber, 6 g sugar, 3 g protein

 

Sweet Potato Fries
Nutrition Information
  • Serves: 4
  • Calories: 115
  • Fat: 1 g
  • Saturated fat: 0 g
  • Carbohydrates: 26 g
  • Sugar: 6 g
  • Sodium: 68 mg
  • Fiber: 5 g
  • Protein: 3 g

Ingredients
  • 3 large sweet potatoes, washed and sliced into fries, about 1 centimeter thick
  • Olive oil in spray jar
  • 1½ tbsp onion powder
  • 1½ tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp olive oil
  • Olive oil in a spray bottle
  • 1 tbsp ground cumin
  • ½ tbsp. chili powder
  • Sea salt, to taste
  • Fresh cracked pepper, to taste
Instructions
  1. Preheat the oven at 450F.
  2. Put the fries in a large bowl and drizzle oil on top. With your hand mix the fries to get a very light coat of oil evenly dispersed on the fries.
  3. Spray two cookie sheets with oil from a spray bottle and spread the fries out on the sheets.
  4. Sprinkle fries with the spices and spritz the fries with olive oil, makinge sure they are all evenly coated.
  5. Put the cookie sheet in the oven and bake for 20 minutes. After 10 minutes flip them.
  6. Make sure to test them after 15 minutes to see if they are ready as some will be smaller or larger and timing may vary depending on the size of your fries.
  7. Enjoy!!