New Love & Old Love

Hi there. Did you enjoy the revenge post? You don't know good it feels to know that snake is not around our home anymore. Hopefully there are no more out there, but if there are......the hubs will DOMINATE! haha!

Anyway, lets cut to chase. Today as interesting day. Lots of up and downs with work, family, etc. But I promise, a trip to Whole Foods can sure help make things better.

So here are some of my new loves (aka AWESOME FINDS).
Mediterranean Lentil Chips. These things rock my taste buds like no other. Light, Crunch, Gluten Free, all natural, and amazing nutrition stats.

Serving Size 1 oz (28g/About 22 chips)

Calories 110

Total Fat 3g


Saturated Fat 0g


Trans Fat 0g


Cholesterol 0mg 


Sodium 170mg 


Total Carbohydrate 19g


Dietary Fiber 3g


Sugars 1g


Protein 4g

Wanna know the ingredients?
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INGREDIENTS: BEAN FLOUR (LENTIL, ADZUKI, AND GARBANZO BEANS), POTATO STARCH, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: MID OR HIGH OLEIC SUNFLOWER SEED OIL, HIGH OLEIC CANOLA OIL), SEA SALT, POTASSIUM CHLORIDE
I eat these with everything......salsa, hummus, cottage cheese. SO GOOD!

Next up....ISABELLA RAE'S Lemon Spray.

Sorry guys, this is a local Austin product sold at Whole Foods downtown. No website is available but check out the natural ingredients.

I used this to lightly coat my salad along with some black pepper and olive oil. DELISH! I can't wait to try it on my lemon pepper grilled chicken. :)

Okay, now on to my old love...........ahhh the sweet red bell pepper. I haven't had these in so long. Have no idea why either! I think Janetha got me craving them again. She eats them like I eat carrots....by the bag full, haha!
So after I purchased these tasty veggies. I decided to make Stuffed Bell Pepper for dinner. I don't use meat or rice either. Its all about the pinto beans and veggies.
 
 

 
Ingredients:
Canned Organic Pinto Beans
Red Bell Peppers
Millet Bread Crumbs ( Igrounded up the brown pieces of our millet bread)
chopped celery, onion , and carrots (about 1/2 cup to 2/3 cup total)
black pepper
sea salt
Almond Cheddar Cheese or Regular Sharp Cheddar Cheese
 
Directions:
 
1. Slice the tops off your bell peppers and clean out the seeds. Then lightly coat your peppers with oil (olive oil, grapeseed, coconut, etc)
2. Preheat the oven to 350F. Place the  peppers (opened faced) on a cookie sheet or foil and bake for 30 minutes.
3. While the peppers are cooking, mix all the filling ingredients and add any other flavoring you might need. I added a cumin as well to mine.
4. About 20 minutes into the cooking, take out the peppers and spoon in the filling. Place back in the oven for the remaining 10 minutes.
5. After 30 minutes, take out the peppers and place the cheese on top. Place back in oven and broil for 2-3 minutes.
6. Eat up! (I added some extra protein with some chicken sausage links, yet another love).
 

Love making these and forgot how simple it is.
 
Hope you had a great Wednesday. Any new loves out there?
 
Cheers,
LC