Anyone else stress out about using all their produce every week? Sometimes it’s a real struggle to remember what you need to use and what’s about to rot! The horror of wasting produce haunts me. Using up our veggies was the motivation for this dinner tonight. The result = so friggin’ delicious.
Thursday is my favorite night of the workweek because I’ve gotten through teaching my dance classes, it’s almost Friday and I can finally just come straight home after work (and the gym) to my husband and my puppy. It’s a fantastic feeling.
Usually on Thursday nights the hubbs and I like to make dinner together. (Or he makes it for me. Fun fact- he’s actually a super good cook).
At the beginning of the week we made a huge-jass batch of pulled pork and now really needed to use it up. Conveniently we also had a zucchini, some mushrooms and 2 bell peppers that were about to go to waste. So duh, we stuffed them!
We used our leftover pulled pork for the protein, but you could easily cook up some chicken breasts and shred them instead. Or go meatless with this recipe, honestly it was hearty enough that you could definitely do that.
Pulled Pork Stuffed Peppers
- 2 large bell peppers
- 1 medium zucchini
- 3 large mushrooms
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 2 Tbsp fajita seasoning
- 1.5 cups pulled pork (or shredded chicken breast)
- Shredded cheddar cheese
Preheat oven to 400 degrees F. Cut tops off of peppers and take out seeds. Place onto baking sheet and bake for about 10 minutes. Dice zucchini and mushrooms and saute in pan with olive oil and garlic on medium heat. When veggies are soft add in pulled pork and sprinkle with seasoning. Cook until pork is heated through. Remove peppers from the oven and spoon pork and veggie mixture into peppers. Tops with cheese and place back into oven for about 10 more minutes. Remove when cheese is fully melted and enjoy with your favorite sides.
We also had some roasted sweet potatoes and a super-ripe avocado waiting to be enjoyed so we added those on as sides to our stuffed peppers. Perfection.
I loved this dinner because it was so full of veggies, but I was delightfully full after eating it. The combination of complex carbs (sweet potatoes), hearty veggies and good fats (avocado) made it ultra-satisfying.
Plus lets be honest, everything is better covered in melted cheese.
Don’t you agree?
Good morning! Yesterday we got hit with some thick, heavy snow so naturally we all cancelled everything we had planned (when I say we, I mean the entire state of New Hampshire) and hunkered down for the day.
Dance was cancelled so that meant I had some extra time on my hands. For me extra time = baking time. I decided to experiment with my new favorite healthy food swap, pumpkin puree!
Pumpkin is so versatile and full of essential vitamins and fiber. You can easily use pumpkin as a healthy alternative to ingredients like butter, oil and eggs in baking recipes! By swapping in pumpkin you will automatically reduce the calories and fat in the recipe and increase your veggie intake for the day. It’s a win-win!
Today I replaced the butter that would normally go into these oatmeal chocolate chip cookies with the same amount of pumpkin puree. The results = you don’t miss the butter for a second. Your baked goods may come out a little more orange tinted than normal, but who doesn’t like a little extra warm glow in their kitchen?
Healthy Oatmeal Chocolate Chip Cookies
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 cup old fashioned oats
- 1/2 walnuts
- 1/2 cup dark chocolate chips
- 1/2 cup coconut
Directions: Preheat oven to 350 degrees. In a large bowl combine pumpkin, sugars, egg and vanilla. In a smaller bowl combine flour, baking soda, salt, cinnamon and oats. Mix dry ingredients into wet ingredients until thoroughly mixed. Mix in walnuts, chocolate chips and coconut. Drop 1.5 inch size cookies onto greased baking sheet. Bake for 15 minutes. Yields about 18 cookies.
These cookies are full of other healthy ingredients too like dark chocolate chips, which provide healthy antioxidants, walnuts and coconut for some healthy fats and whole wheat flour and oats for added fiber. The recipe title says cookies, but these could probably qualify as a power bar if you’re in a pinch. Enjoy!
For many many reasons Fall is my favorite season; the pumpkin-spice-everything, the leaves, the crisp air and the cozy clothes.
It helps that I live in an area where Fall is celebrated everywhere you look from early September all the way to Christmas, with festivals every weekend, corn mazes to get lost in and scarecrows lurking around every corner.
This year we were actually going to skip the Fall festivities since we have a very busy October with weddings and our honeymoon, but one Saturday morning we were pulled out of bed by Shawn’s niece and nephew and whisked over to Applecrest – the Disneyword of Fall and one of my favorite places.
And obviously we had to bring Theo. This guy loves apples more than life itself.
So we did the hayride thing and the apple picking thing and the donut thing and then promptly went home to do the watch-a-movie-and-pretend-you’re-not-napping thing. Crowds + donuts + wrangling an apple monster/dog can be tiring.
With the plethora of apples taking up space on our counter I knew it was time to get baking. Recipe coming to the blog later this week!
Another one of my favorite things about Fall is that it’s the start of a new dance season. That means new classes, new students and of course new music! So here is my Fall playlist complete with songs to dance to, songs to run to and even some songs to cry to if the mood strikes you.
Time to grab your pumpkin spice latte and pump the jams. And before the season passes, get on your flannel and get yourself to Applecrest to bask in all of its Fall glory.