Stuffed Orange Peppers
6 orange bell peppers, tops and core removed
1 pound ground turkey
1/3 cup chopped onion
1 (14.5oz) can diced tomatoes
½ cup brown rice or other whole grain
½ cup water or stock
1 cup shredded cheese
Preheat oven to 350 degrees
Heat a large skillet over medium-high heat. Cook turkey and onion in skillet until browned and crumbly, about 5-7 minutes. Drain any grease off.
Stir tomatoes, grain, water/broth into turkey mixture, cover and simmer for a few minutes to soften the grain and absorb most of the liquid. Stir in the shredded cheese during the last few minutes.
Stuff each pepper with the mixture and place peppers in a baking dish and cover with aluminum foil
Bake until cheese is melted and heated through, 25-35 minutes
Heart-Healthy Tuna & White Bean Salad
Makes 4 Servings
2 6-ounce cans of tuna, packed in water
1 15-ounce can navy beans, rinsed and drained
1-2 medium red bell peppers
1 cup cherry tomatoes, halved
2 Tablespoons balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon olive oil
10 basil leaves, thinly sliced
Salt and pepper to taste
Drain the tuna and place in a mixing bowl. Add the beans, tomatoes and season with salt and pepper. In a separate bowl, combine the vinegar, mustard and oil.
Whisk together and add to the tuna mixture and toss. Season with basil and toss again.
Roasted Beet, Avocado and Citrus Salad
Serves 4-6 as a side
2 Tbsp orange juice
1 tsp Dijon mustard
2 Tbsp honey
2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
Salt and pepper to taste
4 medium beets (multiple varieties if possible)
2 naval oranges
2 cara cara oranges
2 blood oranges
1/3 cup crumbled feta or goat cheese
1/3 cup coarsely chopped pistachios
Optional: fresh basil
Start with the dressing and whisk all ingredients together in a bowl except the olive oil.
Slowly drizzle in olive oil while whisking. Pour dressing in mason jar or other container and keep in refrigerator until ready to use
Roast your beets. Preheat oven to 400 degrees. Rub olive oil on washed beets and wrap in foil and place on a pan. Roast for 40-60 minutes, depending on the size of the beets.
When done, you will be able to insert a sharp knife into the middle. Once roasted, peel and slice beets. Mix with a tablespoon of the dressing to keep them from sticking
together and refrigerate while you make the rest of the salad
Thinly slice the avocados and section the citrus into slices
On a large platter or serving bowl, layer with beets, citrus and avocado.
Top with cheese (if desired) and nuts. Add fresh chopped basil if desired and serve with the dressing. Enjoy!
Breakfast or Dessert Fruit Tart
Makes 3 (4/75-inch) tarts, or 1 (9-inch) pie
Crust (Option 1)
1 ½ cups cashew halves and pieces (unsalted)
1 cup raisins, dried dates, or dried apricots (or other sticky fruit)
1 teaspoon vanilla extract
¼ teaspoon salt to taste
Crust (Option 2)
1 ½ cups rolled oats
4 Tbsp coconut oil
3-4 Tbsp water
1 Tbsp honey
¾-1 cup vanilla honey Greek yogurt
2 (6oz) pkgs raspberries
Drizzle of honey
For the Crust:
In a food processor, pulse together cashews, dried fruit, vanilla and salt. It’s ready when the cashews have broken down and the mixture sticks together when squeezed.
Grease 3 (4.75- inch) round tart pans or 1 (9-inch) pie pan and press dough into the bottom and sides.
Freeze for 30 minutes- 1 hour
For the Filling:
Remove the tarts/pic pan from the freezer
Divide the yogurt evenly between the 3 tarts or put it all in the pie pan
Top with raspberries and any additional toppings