Tempeh + Quinoa Stuffed Peppers

Anyone else practicing their vault run in the kitchen during the commercial breaks of the Olympics?

Just me? Kewl, kewl.

Idk what gives, but whenever the summer Olympics come around, I act like I’ve been competing as an elite gymnast my entire life.

I’m especially into it this year because I’m trying to manifest Lou’s Olympic gymnastic debut at the 2036 games. 2040 at the latest, but she’ll basically be an old hag by then so we’ll see. I just think she has the *it* factor. She likes to play this game where Garr holds both of her feet in one of his hands & she balances & throws her arms out like a daggum cheerleader. She’s a prodigy! I’m making her watch gymnastics with me and I keep telling her these women are her future mentors so watch and learn!

My luck she will blame me for putting immense pressure on her at the ripe age of 8 months old & she’ll do an E! True Hollywood Story on her life painting me as the villain.

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 4 bell peppers, halved
  • 1 package of tempeh, cubed
  • 1 cup of quinoa, cooked
  • 1 yellow onion, diced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 tbsp. of garlic, minced
  • 1 cup of tomato sauce
  • 1 tsp. of italian seasoning
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Vegan cheese shreds

How to:

  • Preheat oven to 350
  • Arrange bell peppers in a baking dish, cut side up
  • Drizzle with 1 tbsp. of olive oil + S+P, bake for 10 minutes, just to soften them a bit
  • Meanwhile, heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add tempeh + S+P, cook 5-7 minutes or until crisp to your desire, remove from the skillet
  • Heat remaining oil
  • Add onions + S+P, cook 3-4 minutes
  • Add zucchini + squash + S+P, cook another 3-4 minutes
  • Add garlic, cook another minute
  • Add tempeh back to the skillet along with quinoa + tomato sauce + italian seasoning + red pepper + S+P, cook 6-7 minutes or until everything is nice + combined
  • Heap some of your mixture into each pepper half + top with cheese shreds
  • Bake for 20-25 minutes or until cheese is as melty as vegan cheese gets
  • Smash a pepper in a pal’s face like you would a nice cream pie

Harvest Salad

I am exercising again!

Kind of…

Well, I have three times since I was cleared last week, and I don’t think that’s nothing!

I know you can exercise in pregnancy and I really tried, I tell you, and I did pretty well for the first 28 weeks, I think. But once I physically & mentally shifted into the third trimester, I was like…yeah…I’m done moving when it isn’t absolutely necessary. 40 extra pounds is a lot to carry around! But now I’m back in the game. After one gym session and a 20 minute yoga video, my non-existent abs were incredibly sore. So it’s going well.

And despite my maternity leggings all being too big now, I don’t plan on ever wearing real pants again.

Time: 40 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 red apple, sliced thin
  • 1/2 lb. of brussels sprouts, shredded or chopped
  • 1 sweet potato, peeled + diced
  • 1 cup of quinoa, cooked
  • Juice of 1 lemon
  • 4 cups of arugula
  • 1/4 cup + 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Spread sweet potato + brussels sprouts on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • Roast 25-30 minutes, tossing once
  • Meanwhile, combine lemon juice + remaining olive oil + S+P
  • In a large bowl, combine arugula + apple + roasted veggies + quinoa + S+P, drizzle with lemon dressing
  • Serve chilled or room temp
  • Eat this after another 20 minute yoga video + experience the ~height~ of fitness

Cowboy Caviar Stuffed Avocados

We had the loveliest virtual shower this weekend!

I was incredibly anxious about it – surprise, surprise.

As you all know, I never mind being the center of attention…except when it’s for real life things.

Allow me to explain. I don’t mind getting on stage at a karaoke bar and belting out Adele to a room full of strangers – friends taking embarrassing photos, the whole nine. I DO, however, mind things like birthday parties and showers where I am the object of everyone’s focus for no other reason than existing. Add in having to open presents in front of people?! I can’t imagine a more pure form of torture. THEN throw in doing it virtually?! You would think that might make it better, but it adds another layer of complex emotions I can’t handle. So basically I spent the morning of this baby shower crying. I’d like to blame hormones, but it’s just me.

We did get some DOPE gifts tho, I just wish Garrett was forced to open and react on camera instead.

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 3-4 ripe avocados
  • 1 cup of cooked quinoa
  • 1 can of black beans, rinsed + drained
  • 1 can of black eyes peas, rinsed + drained
  • 1 corn on the cob
  • 1 red bell pepper, chopped
  • 1/2 red onion, diced
  • Juice of 2 limes
  • 1/4 cup of cilantro
  • 1/2 tsp. of cumin
  • S+P, to taste

How to:

  • In a bowl, combine quinoa + beans + corn + red bell pepper + red onion + lime juice + cilantro + cumin + S+P
  • Open an avocado + remove the pit + add some of the caviar + more cilantro
  • Serve chilled
  • Smash it all up + slop up the contents of the plate

Adapted from here!