Making stuffed peppers can be really easy… in this recipe I basically just threw together some things I already had, mixed them up and tossed them into green peppers and baked. Making brown rice can take time so you can cook it the night before or do what I did and start it as soon as you get home from work and get in a quick workout while it is cooking 💪


1 Cup Uncooked Brown Rice

1 Can Low Sodium Beans

1 tsp Garlic Powder

1/2 tsp Cumin

2 T Salsa

1 Jalepeno

1 Plum Tomato

2 T Fresh Cilantro, Minced

4 Medium Green Peppers

1 Cup Shredded Reduced Fat Cheese

Cook brown rice according to package directions. After rice is cooked, preheat oven to 350 degrees. Drain and rinse canned beans and mix in with rice. Add garlic powder, cumin and salsa. Remove seeds from jalepeno (unless you like things really hot 🔥) and dice into small pieces. Dice tomato and add to rice mixture along with jalepeno and cilantro. Mix well. Cut tops off of green peppers and fill with stuffing, dividing evenly between peppers. There should still be some room left in the peppers for the cheese after you are done. Top each pepper with 1/4 cup cheese. Fill a shallow baking dish with about one half inch of water. Place peppers in dish and bake for about 25 minutes or until peppers reach desired softness.

Tip- if you just want to just make 2 or 3 peppers you can still make the same amount of rice mixture and save whatever you can’t fit into the peppers for lunch the next day.



This recipe is super easy, especially if you have leftover chicken you need to use up. This one pot meal combines whole grains, lean protein, and vegetables, making it low in fat and high in fiber. I made this for myself and my fiancée for dinner tonight and there is enough left for both of us to eat for lunch tomorrow 😄


1 Boneless Skinless Chicken breast, Cooked and Diced*

1 Large Sweet Potato

1 Can Low Sodium Black Beans, Drained and Rinsed

1 Cup Dry Uncooked Quinoa

1 tsp Cumin

1/2 tsp Black Pepper

1/4 Cup Orange Juice

1 Cup Raw Baby Spinach

Dash of Salt

Cook quinoa according to package directions. While quinoa is cooking, stab holes in your sweet potato with a fork and cook in the microwave on high for about 8 minutes. Make sure you let the sweet potato cool down for a few minutes and then peel and dice into square inches. When quinoa is finished cooking add the beans, chicken breast, cumin, black pepper and orange juice. Mix thoroughly. Make sure the quinoa mixture is still warm and add the spinach and fold in until spinach shrinks and becomes wilted. Add the sweet potatoes and a dash of salt if needed.


*I baked my chicken breasts with orange juice, cumin, and a dash of salt and pepper using this method:

Healthy Scrambled Green Eggs
, , ,

St. Patrick’s Day is coming up so I thought it would be fun to make some green eggs for breakfast. Instead of using green food dye I used spinach (much more healthy) to color my eggs. This way I can add a different flavor plus some extra vitamins and minerals such as vitamin A and K, folate, potassium, iron, and magnesium to my morning eggs! Eating spinach may also help decrease your risk of certain cancers and heart disease… so why not turn those eggs green?


Healthy Scrambled Green Eggs


This recipe is so easy. Basically you just throw everything in a blender or food processor for a few seconds and then scramble the egg mixture on the stove. Easy peasy.


Healthy Scrambled Green Eggs


St. Patrick’s Day Green Eggs



4 eggs
1 tablespoon skim milk
1 cup of raw spinach
1/4 cup part skim shredded mozzarella cheese
1/4 cup diced white onion


Blend all ingredients in a food processor or blender just until consistent throughout. Turn stove burner on medium heat and lightly spray a medium sauté pan with oil or cooking spray. Add egg mixture when pan heats up. Scramble eggs with a fork on medium heat for a few minutes until fully cooked. Divide into two portions and serve. Add some fresh fruit and a slice of whole grain toast for a complete breakfast!


Green Eggs



Nutrition analysis:
1 serving (Recipe makes 2 servings)

190 Calories
16g Protein
12g Fat
4.5g Saturated Fat
4.5g Carbohydrates
0.7g Fiber
230mg Sodium
Nutrition information from United States Department of Agriculture
Agricultural Research Service
National Nutrient Database for Standard Reference Release 27