I was getting slightly irritable waiting for dinner to be made, so I decided to chop up a refreshing snack in the meantime.
- Red onion Tomato
- Lime juice
- Fresh dill
- Cracked pepper and a sprinkle of feta
I’m a nerd, and I like to make up names for my juices, don’t judge me. lol My goal is start off every morning with 8-12 oz of ‘Carrot Juice’. I decided to get slightly creative with my carrot juice so I don’t get burnt out.
I call this the ‘Carrot Zinger Juice‘ cause it has a lil bit of a tart kick to it.
2 Orange Carrots (the large ones!)
1 Purple Carrot
1 Celery Stalk
and for good measure, add some lemon peel for taste aka the ‘Zing’
I’ve been go, go, go all day, so I needed something to hold me over ’till dinner. I picked up some Asian veggie burgers from Sprouts the other day and I have to say they were actually pretty damn good.
I cooked a patty up and laid it across some fresh arugula and added a couple teaspoons of jalapeno cilantro dressing, and sprinkled a bit of feta. It was delish! Nothing crazy, but definitely a quick fix bite, for when you’re pressed for time.
Not everyone is a fan of stuffed bell peppers, I love them! To me, food taste better the next day. If you have a hard time eating leftovers or live with someone who does, get creative and turn them into different meals. You’d be surprised what a little disguising can do.
What I liked about this dish is that it’s easy and conveniently quick to make. AND it’s low carb and gluten-free for those folks who are looking for those types of recipes.
8-12 oz. Thinly Sliced Roast Beef
6 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Crimini Mushroom – Sliced
1-2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste
Preheat oven to 400°
Slice peppers in half lengthwise, remove ribs and seeds.
In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 30 minutes.
Slice roast beef into thin strips and add to the onion/mushroom mixture. Cook for about 5-10 minutes.
Line the inside of each pepper with a 1/2 a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with a full slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
Makes Servings: 4
When life gives you a break, head to your local farmer’s market. I woke up at 6am this morning, knocked out my morning workout and refused to go home and be a bum.
Not only do farmer’s markets have the best produces, it helps out the local farmers. The food at the farmer’s market is always healthier, in season, and fresher.
The fruits and vegetables were endless.
I picked up some fresh Mizuna, Mesclun, Oak Leaf Lettuce, and Watercress.
It’s awesome to read all about the vendors and how they got started. The vendors are so friendly and open to have you try their products. The market is the best way to avoid GMOS. If you like the organic, gmo free, farm raised meats, you can possibly form a relationship with a farmer and have them supply you with your preferred meats occasionally.
If you’re ever in the Gilbert area, make sure you make a trip to the Gilbert’s Farmer’s market! It has so much to offer, you’ll save tons of money, and it’s fun. A great place to bring the family (and the pup)!
After watching this video by Dana Linn Bailey, It brought me to tears.
I’m still struggling with ‘THAT’ feeling. Though I’m still a work in progress, I hope that I can reach that euphoric moment of being absolutely comfortable in my skin and saying I’m truly CONFIDENT. Thank you Dana. I’m sure you know this, but in case you didn’t, you awe inspiring to those of us working towards that goal. Thank you.
And to all the naysayers out there, you are what motivates us, me, to better ourselves and prove you wrong that this is a beautiful goal to seek and accomplish.
For those of you looking for some inspiration, check out Dana on Instagram and Facebook!