What I’m Loving Lately

Currently my kitchen has no ceiling. That’s right. And it’s on purpose! The hubbs and I are in the middle of some renovations on our house and as you can probably guess, it’s making any sort of cooking, baking or blogging quite challenging. My photo setup has been dismantled and replaced with a tools table. Ahh! Obviously I’m super excited about the end result of our reno, but living in it is a bit tough. That being said, I’ve decided to keep things positive and share some things that I’m loving lately!

1. Avocado with salt and red pepper flakes

This is my new favorite side dish instead of chips or soup. And it adds some healthy and satisfying fats to my lunch. Plus the red pepper flakes add a little something special 🙂

IMG_9335

2. LaraBars as dessert

Lately I’ve been trying to reduce my refined sugar intake, but I still get intense cravings for something sweet. Enter the Coconut Cream Pie LaraBar. It’s the perfect amount of sweetness, but has only natural sugar from dates and also has fiber and protein to keep me full.

IMG_9250

3. Lettuce wraps instead of chips/tortillas

Check out these beef tacos! Lately I’ve been subbing the corn taco shell with some romaine lettuce leaves and it’s pretty awesome. Honestly I don’t even miss the taco shell. Who needs carbs when you have beef, cheese and veggies?!

 

IMG_0730

4. Little Secrets dark chocolate peanut butter candies

These things are dangerously delicious. They are like peanut butter M&Ms, but way better because they’re dark chocolate and have nothing artificial in them! Perfect for movie date nights 🙂

IMG_0478

5. Bowls

I’m not talking ceramic. I’m talking rice, veggies, sauces and big flavor. Just grab your favorite fresh and roasted veggies, your favorite grain or whole grain crackers, some protein like roasted chicken and top with your favorite salad dressing or sauce. Done and done.

IMG_0759

The last thing I’m loving probably deserves its own blog post and that’s the weather. Spring is here in New England, well sometimes. By sometimes I mean yesterday it was 85 and today it was 45. But I love any warmth and sunshine we can get! Okay, I’m off to help build us a new ceiling. Wish me luck!

Advertisements

Pulled Pork Stuffed Peppers

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.

pulled pork stuffed peppers

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.

pulled pork stuffed peppers

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).

pulled pork stuffed peppers

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!

pulled pork stuffed peppers

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

Ingredients:

  • 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

Directions:

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.

pulled pork stuffed peppers

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?