Monday, February 9, 2015

Attitude, Quinoa and Peppers

A large part of living a healthy life is how we think.  The thoughts we have are very powerful, both positive and negative ones. Make a conscious effort to nurture a positive atmosphere.  Model a positive attitude for those around you.  Try to worry less and relax more.  Believe in yourself!

Health Tip of the Week: Quinoa

Quinoa is a gluten free whole grain that is quick cooking.  It comes in an array of colors such as white, red and black.  All colors taste the same, the white variety cooks up fluffier while the black and red have a crunchier texture.

Quinoa's nutritional content is very impressive.  While it has a decent amount of protein it has the perfect balance of all nine amino acids, essential for human nutrition.  This type of protein makes it a complete protein rarely found in plants, more commonly in meats. Quinoa offers a good amount of fiber and iron and only has 111 calories per 1/2 cup!

To sum it up: Quinoa rocks! You definitely need to add this little gem to your pantry!

Healthy Recipe of the Week: Quinoa Stuffed Peppers

  • 5 red peppers (large)
  • 3 roma tomatoes, seeds scooped out
  • salt, to taste
  • 2 cups water
  • 1 cup quinoa
  • 2 teaspoons olive oil
  • 6 cups fresh spinach
  • 3 cloves of garlic, minced
  • 1 teaspoon chopped fresh parsley
  • salt, to taste
  • freshly ground pepper, to taste
  • parmesan cheese ( I used a vegan variety)
  • shredded mozzarella cheese (I used a vegan variety)
  1. Preheat oven to 375.
  2. Slice off top of pepper, reserving the tops, clean out the seeds inside.
  3. Slice just a small section off of the bottom of the pepper so they will sit flat on a baking sheet.
  4. Sprinkle salt in the hollow portion of each pepper and place hollow side up on a baking sheet.
  5. Dice the tops of the peppers, set aside
  6. Set aside.
  7. Place water and quinoa in a saucepan.
  8. Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
  9. Heat oil in a saute pan and add the diced peppers and tomatoes and saute until tender.  Add the spinach.
  10. Season with salt and pepper, and cook until just wilted.
  11. Mix in the garlic and parsley, cook for a minute longer, and remove from stove.
  12. Add cooked quinoa to spinach; mix well.
  13. Taste for salt and pepper.
  14. Evenly divide the filling among the tomatoes.
  15. Cover with foil and bake for 40 minutes.
  16. Remove foil, sprinkle tops with parmesan cheese and mozzarella cheese.
  17. Bake for an additional 5 minutes, or until cheese is melted.
  18. Serve.

I hope you all have a great week!  Let me know how you all are doing!
Much love, 


  1. What a great post, and healthy reminder! Worry less, relax more...four words to live by! This recipe looks delicious too - I love stuffed peppers!

  2. It so easy to make and yes, delicious!