Monday, February 21, 2011
Spicy Mexican Stuffed Peppers
Without going into too much detail, I've been feeling very emotionally tender lately. I've never been the type to dig into ice cream and cookies after a break up: In fact, I usually lose my appetite completely, eating maybe one apple in an entire day.
Though I definitely didn't feel like eating after I got the news, I picked at some pineapple and a pear for "dinner". I surprisingly had the energy and desire to work out, and I spent some much needed time with my girlfriends.
The next day I made the decision to make myself a priority. Just because someone else stops loving you, it doesn't mean that you should stop loving you. I put my energy into another workout. I made myself a beautiful Green Mylk Smoothie, a raw pasta dish with miso dressing (both recipes to come), and I indulged in raw chocolate coconut truffles left over from Valentine's Day. Dinner was supposed to be for the two of us, but I decided I deserved a home-cooked meal anyway, regardless of whether or not I had someone to share it with. Getting take-out would just make me feel more miserable, and I knew that.
Through yoga, beautiful food, lots of Coldplay, and self-love, I am healing. Part of healing is recognizing that all emotions are beautiful, so I let myself cry: And then I play with my kitties and smile. Today? Well I'm headed up the mountain with friends for some snowboarding! :)
I know I'll be okay. I am thankful to have an amazing support system of friends and family, I am thankful for my kitchen, I am thankful for beautiful food, and I am thankful for me.
Cheers to a beautiful day, from my kitchen to yours <3
1/2 cup short grain brown rice, dry
1 1/4 cup water
1 cup black beans, cooked
1/4 cup cherry tomatoes, sliced
1 tbs coconut oil
3 cloves garlic, minced
3 tbs red onion, minced
1 broccoli crown, diced
tabasco sauce, to taste
Mexican chili powder, to taste
sea salt & black pepper, to taste
3 large bell peppers, halved and de-seeded (I used red, yellow, and orange)
3/4 cup tomato sauce
optional: salsa & guacamole, for serving
1) Preheat oven to 425 degrees.
2) Mix rice and water in your rice cooker, and allow to cook. When it's ready, transfer to a large bowl and mix in black beans and cherry tomatoes. Set aside.
3) Meanwhile, in a frying pan over medium heat, sautee the garlic and red onion in coconut oil until golden. Add in the broccoli and continue to cook until crisp-tender.
4) When the broccoli mixture is ready, mix in with the rice, black beans, and cherry tomatoes. Season to taste with tabasco, Mexican chili powder, and sea salt & black pepper. Add 1/4 cup of the tomato sauce to the mixture, and stir until everything is well-combined.
5) Scoop mixture into bell peppers. Place in a glass casserole dish, and pour the remaining tomato sauce on top.
6) Place the dish in the oven, and allow to cook for 30 minutes, or until flesh of the peppers starts to turn golden.
7) Serve warm, with optional salsa and guacamole :)
peace, love, food, & self-care <3
Create a beautiful day :)