Lentil and Quinoa Stuffed Peppers

It seems too early to be transitioning from fall to winter, but it’s kind of already happening. Why the heck is it so cold? And why is the sun rising at like nine and setting at like six? These are questions we have yet to answer, my friends. But in the meantime, we might as well embrace the freezing darkness that is winter and enjoy these stuffed peppers.

Stuffed peppers are an amazing comfort food🥰 They’re hearty and delicious, perfect for a cold winter night. These ones also happen to be super healthy, as well as vegan and gluten free. I used lentils and quinoa for the meat substitute, and it makes a filling that is INCREDIBLE. My advice is to double or triple the recipe so you can have tasty peppers for lunch all week long.

Also, if you don’t feel like cooking for hours or washing a TON of dishes, these are for you! I used canned lentils and already cooked quinoa for increased simplicity. You just need to fry up some onions and basically mix everything tightest in the pot. Then stuff your peppers, pop em in the oven, and let them get nice and soft on the outside, warm on the inside, and crispy on top😍 (Those crispy bits are the best part). You’re left with a meal that is so flavourful and filling that you’ll be like, take that, stupid winter. So yeah, the season might not be too bad if you’ve got these hanging around!

Hope you enjoy this recipe!:)

Lentil and Quinoa Stuffed Peppers

Serves: 2

Total Time: 45 minutes

Ingredients:

  • 2 large bell peppers, any colour
  • 1 medium yellow onion, diced
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 can of tomato paste (6 oz)
  • 1 cup cooked lentils (I used the brown canned variety)
  • 2/3 cup cooked quinoa
  • 1/2 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 cup packed spinach
  • Salt and pepper to taste

Directions:

  1. In a medium sized pot, heat the olive oil. Add in the diced onions and cook for 6-8 minutes, until translucent.
  2. Add the minced garlic to the pot and cook for an additional 2 minutes. Then dump in the tomato paste, lentils, quinoa, balsamic, soy sauce, herbs and spices, and stir to combine.
  3. Let the mixture cook for about 5 minutes, then add in the spinach and continue to cook until it’s wilted. Season with salt and pepper to taste, then remove from the heat.
  4. Preheat your oven to 400 degrees Fahrenheit. Cut out the tops of your peppers so that a round hole is left. Full each pepper with half of the lentil and quinoa filling, then place in a glass baking dish.
  5. Bake the peppers for about 15 minutes in the oven; then reduce the heat to 375 degrees Fahrenheit and cook for an additional 5-10 minutes, until the peppers are soft and the top of the filling is crispy.
  6. Remove from the oven and enjoy!

Hope you guys are having a great week! I have another great pumpkin recipe for you guys on Friday. We’ve got to milk this pumpkin and apple stuff before fall is over, am I right? See you then!

Yours Truly,

Olivia:))

Fall Harvest Bowls

A part of shifting into fall mode for me is roasting all of those awesome fall veggies and making some hearty bowls. And of course I had to throw some sweet potatoes into this one- you know me and my sweet potatoes. Bowls are just a simple, healthy dinner idea that are quick to make and great for meal prep and busy evenings. Today I’m featuring a bunch of delicious fall ingredients, tied together with an apple cider vinegar dressing. Yum!

You guys like Brussels sprouts, right? I love them, and so I roasted a bunch of them up with my sweet potatoes till they were nice and crispy. I also got out my frozen corn. Frozen corn is like the most underrated thing. It’s so tasty and it’s ready in less than five minutes! Sometimes I just eat it as a snack. So so far we’ve got Brussels sprouts, sweet potatoes, corn, and some delicious dressing.

Next is quinoa, some avocado, and a soft boiled egg. I’ve been big on eggs lately too. They’re fast to cook and are a great source of protein.When you’ve got that golden yolk just bringing everything together in your bowl it’s just perfection😍 On top of all that I sprinkled some pumpkin seeds for an extra touch of fall, and then voila! You’ve got the perfect fall bowl that’s simple, healthy and so yum.

Hope you enjoy!

Fall Harvest Bowl

Serves: 2

Total Time: 35 minutes

Ingredients:

For the Bowl:

  • 1 medium sized sweet potato, peeled and cut into cubes a couple of centimetres big
  • 8 Brussels sprouts, washed with the outer leaves removed, and cut in half
  • 1 1/2 tbsp olive oil
  • 1/2 cup quinoa
  • 1 cup water
  • 2 cups frozen corn, defrosted
  • 1 avocado
  • 2 eggs
  • Handful of pumpkin seeds to sprinkle on top (optional)
  • Salt and pepper to taste

For the Dressing:

  • 2 tbsp olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp maple syrup
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the cubed sweet potatoes and halved Brussels sprouts in a bowl with the olive oil and some salt and pepper. Dump them on a parchment lined baking sheet and roast for 25-30 minutes, until soft and caramelized.
  3. While the veggies are roasting, bring the quinoa and water to boil in a small pot. Lower the heat for a simmer, then cover and cook for 15 minutes. Remove from the heat and let sit until needed.
  4. In another pot, bring water to a boil and add in the eggs. Depending on the egg size, I boil my eggs for 7-8 minutes for a runny yolk. If you have small eggs I would do 5-6 minutes. Transfer the eggs to a boil of cold water after boiling to prevent them from continuing to cook.
  5. In a small bowl, whisk together the dressing ingredients, then set aside.
  6. Build your bowls! To each bowl, add in half the quinoa, corn, roasted veggies, avocado, and an egg. Drizzle with the dressing and then sprinkle with pumpkin seeds to finish.

Have a great weekend everyone!

Yours Truly,

Olivia:)

Baba Ghanoush

Happy Thanksgiving everyone! Hope you’re all spending a great day with your families🥰 Surprisingly I don’t have a super fall recipe today, but this Baba Ghanoush might go well with you’re turkey😂 You never know.

I feel like lots of people have heard about Baba Ghanoush but they probably don’t know what it is- when I found out it was an eggplant dip I was like oh. Ok. But then I made a version of it a while back and I was like. OH. OK. It’s pretty darn delicious. So I got my mom to by me an eggplant the next time she was at the store so I could make an even more luxurious Ghanoush, now that I have tahini.

The first step to this dip is roasting the eggplant and the garlic. I cut my eggplant in to four wedges, rubbed em with a bit of oil, and threw them in the oven in a pan with a packet of garlic. You want to get the inside of the eggplant nice and soft, because you’re going to scoop it out and blend it with the garlic, some tahini, lemon juice and salt and pepper to make a REALLY creamy dip/spread. The eggplant skin gets kind of tough and fibrous when you roast it but I ate most of it after anyways😂 Can’t waste food, you know?

This Baba Ghanoush is great with salads, veggies, crackers, bowls, everything. I like to spread it on my toast and then mash some avocado on top- heaven😍 Make sure to try it out ASAP! Might be the new cranberry sauce🙌 (Jk I love cranberry sauce but maybe you can do a combo).

Baba Ghanoush

Serves: 4

Total Time: 60 minutes

Ingredients:

  • 1 large eggplant
  • About 4 tsp + 1/2 tsp olive oil
  • 4 cloves of garlic, skins on
  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Cut off the top of the egg plant and cut it vertically into quarters. Place the wedges on a parchment and rub 1 tsp of olive oil onto each.
  3. Grab a small square of tinfoil and place the cloves of garlic in the centre, as well as the 1/2 tsp of olive oil. Fold it into a little packet, making sure the shiny side is facing in, and place it on the baking sheet.
  4. Put the baking sheet in the oven and let the eggplant and garlic roast for 20 minutes.
  5. Remove the pan from the oven, and take off the garlic packet. Poke some holes in each eggplant wedge with a fork and then place the pan back into the oven for another 20-25 minutes, until soft and slightly caramelized.
  6. Take out the pan, and scoop out the inside of the eggplant from the skins using a spoon or fork. Place it into a blender or food processor, along with the tahini, lemon juice, and some salt and pepper. Blend until smooth and creamy.
  7. Enjoy!

Hope you love this Mediterranean dip! Have a great day and an awesome week🥰🥰

Yours Truly,

Olivia:)))

Fall Couscous with Butternut Squash

Here’s another fall recipe for you guys! I don’t work with squash very often, but we have a big bag of frozen squash chunks in our freezer and it’s fall so I figured it’s time to bring it out😂 Another ingredient that I haven’t used in a looooong while is couscous. I’ve been on the quinoa train, but couscous is actually really good! It’s basically just really small beads of pasta made from durum wheat, and it cooks super fast so it’s very convenient. Combining these two underrated ingredients with some other awesome stuff is going to give you the perfect fall side dish🙌🙌

We’re roasting up the butternut squash along with chickpeas and red onion, and everything is going to get SUPER caramelized and delicious. The couscous takes like 5 minutes, so it can be whipped up just as you’re taking the veg out of the oven. For some crunch (and extra autumn-y-ness) we’ve got pumpkin seeds! Then everything is tossed together with a tahini and apple cider vinegar dressing😍

I love how the couscous almost absorbs the dressing, so it’s just full of great flavour. And of course, roasted veg is my fave! Honestly, how else would you eat squash? Boiled? Just not as good. I hope you enjoy this awesome fall dish!

Fall Couscous with Butternut Squash

Serves: 4-6

Total Time: 45 minutes

Ingredients:

For the Couscous:

  • 3 cups frozen butternut squash chunks
  • 1 can of chickpeas, drained and rinsed
  • 1 small red onion, chopped
  • 2 tbsp olive oil
  • 1 cup couscous
  • 1 1/4 cup water
  • 2/3 cup roasted pumpkin seeds
  • Salt and pepper to taste

For the Dressing:

  • 1/4 cup tahini
  • 3 tbsp apple cider vunegar
  • 3 tbsp water
  • 1/4 tsp garlic powder
  • 1/4 tsp allspice
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the butternut squash, onion, and chickpeas in a large bowl with the olive oil and some salt and pepper. Dump the veg onto a parchment lined baking sheet, and roast for 30-35 minutes, until the squash is soft and caramelized and the chickpeas are crispy.
  3. Bring the water for the couscous to boil in a small pot. Add in the couscous, remove from the heat, and let it stand for 5 minutes until cooked.
  4. In a small bowl, mix together all of the dressing ingredients. Set aside.
  5. Toss together the couscous and roasted veggies in a large bowl. Add in the pumpkin seeds and dressing, and mix until everything is combined.
  6. Enjoy!!

Have a great Thanksgiving weekend everyone!!

Your Truly,

Olivia:))

Sautéed Figs and Apples

It’s just an apple extravaganza over here right now😂 I love making fall desserts and I don’t have any pumpkin right now so apple is my go-to. Today I’m cooking them up with dried figs to make a delicious topping for nice cream, oats, and yogurt!

Figs are one of my new found loves- fresh ones are so good when they’re ripe, but I got a big bag of dried ones from Costco and OH MY GOD. They’re so sweet and sticky and delicious. Even though figs are a summer fruit, dried figs definitely give me fall vibes. They pair really well with cinnamon, and with apples🙌

This simple desserty topping takes like 5 minutes to cook up, and is soooo tasty. The apples and figs are sautéed in a bit of coconut oil; then some cinnamon and water are added to help everything come together. It adds such a nice fall touch to your breakfasts or snacks:) Hope you enjoy!!

Sautéed Figs and Apples

Serves: 2

Total Time: 10 minutes

Ingredients:

  • 2 large apples, sliced
  • 5 dried Smyrna figs, sliced
  • 1/2 tbsp coconut oil
  • 1/4 cup water
  • 1/2 tsp ground cinnamon

Directions:

  1. Heat the coconut oil in a pan over medium heat. Add in the apples and figs, and cook until soft, about 3 minutes.
  2. Add the water and cinnamon to the pan and stir to combine. Let the water cook off and the apples and figs cook down a bit more together, about 2 more minutes.
  3. Remove the apples and figs from the heat and serve warm over oats, nice cream or yogurt!

This is a simple recipe but it’s one I’ll keep coming back to!! See you guys tomorrow;)

Yours Truly,

Olivia:))