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Written by Kelly @ Eyes On The Source, Contributing Writer
Is it feeling Fall-ish at all for any of you yet? Maybe with the kids going back to school and possibly cooler temperatures. But here in Florida it is still a hot, humid 95 degrees most days. So either way, a warm and cozy meal that doesn’t heat up the house works for us all! 
How to make Crockpot Stuffed Peppers:
- 6 multi-colored peppers
- 4 Cups cooked Brown Rice/Quinoa
- 1 Cup black beans (or more if you omit meat)
- 2 Cups of cooked bite size meat of your choice (optional)
- 2 Cups Vegetable broth
- Seasonings to taste (cumin, oregano, garlic, red pepper flakes etc.)
- Cut off the tops of the peppers and scrape or wash out the seeds. Save the tops!
- Pour the 2 cups of broth into the bottom of the crockpot.
- Add a little less than half of the rice/quinoa. You need just enough to help keep the peppers from tipping over.
- Make a mixture of the rest of the rice/quinoa, black beans and meat.
- Add your preferred seasonings. (Honestly, I am not very good at exact measurements of seasonings. I usually just throw in a pinch of this or that until it tastes good to me!)
- Place the bottom half of the peppers in the crockpot and then fill with rice/meat mixture. Place the tops back on the peppers to keep the mixture from drying out.
- Cover and cook in the crockpot for 4 hours on high or 6 hours on low. Less if you want them the peppers to be more firm.
What is your favorite warm and cozy meal for Fall?
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The older I get, the faster the holidays come around each year! My boys are eagerly counting down the days until their Grandma and Papa arrive here in Florida for Thanksgiving. It is so sweet to see the wonder of the holidays through the eyes of our children. They, of course, are also looking forward to all the treats of the season while I am trying to sneak in healthy substitutions!
Here are a few healthy side dishes for the family table this year…
You can find the Apple Pecan Acorn Squash recipe here.
Find the Garlic Green Beans With Toasted Almonds recipe here.
Sweet Potato Quinoa Stuffing Recipe
What you need:
1 C Quinoa
2 C water (or vegetable broth)
2 Sweet Potatoes
1/2 C fresh Parsley
1/2 CPecan halves
1/2 C dried Cranberries (soaked in water)
Cinnamon
Maple Syrup
What to do:
Pour the dry Quinoa into a saucepan and heat on high briefly (1-2 minutes) to toast. Toasting really brings out the nutty flavor of the Quinoa. Toss or stir constantly in the pan to keep from burning. Turn heat down to medium/low and add water or broth. Let simmer about 20 minutes or until soft. While the Quinoa cooks, slice the Sweet Potatoes into bite size pieces and bake or grill until soft. I use the indoor grill and cook for about 20 minutes on 350 degrees. Allow more time if baking in the oven. In a large bowl, mix together cooked Quinoa and Sweet Potatoes, then add fresh chopped Parsley, Pecan halves and soaked cranberries. Sprinkle with cinnamon and/or drizzle with Maple Syrup and serve warm.
What is your family’s favorite holiday side dish?
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As summer wraps up and we prepare to head our kids back to school, we want to be sure to give them their best start.
One very simple and important way to do that is by giving them a power packed breakfast each and every morning! In the rush to get everyone out the door, breakfast can easily be overlooked.
But missing this very important meal of the day can set our children and ourselves up for failure. We are unable to concentrate and lack the energy we need for a successful day.
Our children’s bodies and brains are still developing and truly need that fuel first thing in the morning. If you are very pressed for time, consider a protein packed smoothie, on-the-go, for a great start to the day. If you have a little more time, consider this protein packed recipe: Toasted Quinoa Porridge!
Quinoa is actually a seed rather than a grain, which explains its high protein content. It contains all nine essential amino acids, is high in iron, fiber, calcium, potassium and a wealth of other necesarry nutrients. I love the toasted nutty flavor of quinoa. It is lighter than oatmeal, but still very filling and keeps me going until lunch, with no blood sugar crashes.
What you need:
1/4 Cup Quinoa (rinsed and dried)
1/4 Cup Water
1/4 Cup Milk (regular, rice, soy or almond)
What to do:
Toast the Quinoa kernels in a pan over high heat for about 2-3 minutes. Toss the kernels in the pan as they pop. When the Quinoa is a nice golden brown, add 1/4 cup water. Simmer over low heat for 5-7 minutes or until the liquid is mostly absorbed, then add 1/4 cup milk. Simmer for 10 minutes, adding more milk if needed. Simmer longer and add more liquid for a softer porridge.
Top with Apple and Pecans, Bananas and Walnuts or Golden Raisins with Maple Syrup and Brown Sugar. Yum, to a power packed breakfast!
What is your favorite power packed breakfast??
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