Pepper and Parmesan Beef Quinoa

This recipe, like so many, was truly created out of necessity. Typically, I would have used chicken broth, but I was out. I did have beef broth though, and thus,  Pepper and Parmesan Beef Quinoa was born.

Pepper and Parmesan Beef Quinoa

  • 1 cup waterIMG_20191216_190257
  • 1 cup beef broth
  • 1 cup quinoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper (or to taste)
  • 3 tablespoons butter
  • 3 tablespoons Parmesan cheese

Make the quinoa according to the box directions. (So I added into a medium saucepan on high, the water, beef broth, and quinoa. Bring to a boil uncovered, then turn the heat to low, add the salt, stir, and cover. Cook for 15 minutes, then remove from the heat. Keep covered for 5 minutes, and lastly, fluff.) After it’s cooked, add the pepper, butter, and Parmesan and enjoy!

This dish is quick and easy as a side or could be great with my Garlic Beef and Onions with Green Beans recipe.

The Easiest Leftover Turkey and Vegetable Rice Soup

My first post Thanksgiving turkey meal was a turkey salad, and it was delicious. My second turkey meal was a full plate of turkey dinner, and it was just a good as the first.

Then, I used some more of the turkey to make turkey soup. I just threw in shredded turkey, vegetables from inside the turkey, leftover rice from the fridge, and gravy for the liquid, and boom, soup.

Just kidding! I didn’t use the gravy for the liquid in my soup, or the stuffing, but this was the easiest soup ever, and here’s the recipe.

The Easiest Leftover Turkey and Vegetable Rice Soup

  • 1 cup leftover turkey, shredded
  • 1 cup turkey vegetables
  • 1 cup rice
  • 1-2 cups chicken stock (whether you like it more chunky or more soupy)
  • pepper to taste

First add the turkey to the pan, then the vegetables, then the rice, and lastly the chicken stock. Pepper to taste, and salt if you want more. My turkey had tons of spices and flavor already so I didn’t have to add much to season the soup.

This soup is the easiest and quickest, not to mention super healthy, way to use up some of your leftover turkey and I know you will love it as much as I do!

Hope your Thanksgiving was great and full of love=)

Garlic Beef and Onions with Green Beans

This crumbled meat mixture is so easy and has such a great flavor. Plus, you can add it to anything. It’s also Keto, Paleo, Whole 30, and just plain healthy, but beyond that, so delicious!Garlic Beef and Onions with Green Beans.jpg

Garlic Beef and Onions with Green Beans

  • 1 tablespoon avocado oil
  • 1 large onion, chopped
  • 10 cloves (or 1 head,) skinned and minced
  • 1 pound ground beef
  • 1/2 cup beef stock
  • Black pepper

Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground beef and crumble. When the beef is almost browned, pour in the beef stock and turn up the heat to medium high or until it begins to simmer. Cook until the broth cooks down or about 20 minutes. Add black pepper the taste.

Serve over steamed green beans or broccoli, rice, noodles, roasted or mashed potatoes, or just eat it alone!

Like this recipe? Go HERE to check out my books!

Salsa Chicken

Being on the road is pretty great, but there are some things that I miss. A crock-pot is one of them. Whenever I have access to one, you better believe I’m pulling that thing out, coming up with a meal, and trying something new.

I ate this salsa chicken over rice and added a little bit of white cheddar cheese and Greek yogurt. It was delicious. I also ate it plain today for lunch and it was salsa chickengreat on its own as well. Plus, it’s easy and quick, and who doesn’t need more of that this season?

Crock-Pot Salsa Chicken

  • 2 chicken breasts
  • 2 cups mild salsa
  • 2 cups frozen corn
  • 1 can black beans, drained and rinsed

Simply add everything to a crock-pot and cook for 3 hours on high. Remove and shred chicken. Add chicken back in and stir to incorporate.

Like this recipe? Go HERE to check out my books!

For The Love Of Chocolate

If you love dark chocolate, than you need to hear about my favorite kind. The first time I had this chocolate, I knew I had never had anything like it. The fruit notes that came through were a whole new experience for me, and I want you to experience it, too.

It’s from The Latest Batch, sourced from Costa Rica, sent to California to be made, and shipped right to your door.

This dark chocolate is delicious, exotic, and healthy, too. I’ve never had a craft chocolate Wafers_and_bag_on_blue_background_f8b4ca04-817a-402f-9a9b-b3641365c8af_1024x1024@2xbetter than The Latest Batch, and I am so excited to tell you all about it. Plus, what you can pair it with, all the reasons that you will love it, and how you can get it. All these perks and it’s decadent, delicious, and healthy, too? Is this real life?

All the information, a discount code, and more will be included in the emails that go right to my subscribers. Are you a subscriber yet?

All you have to do is sign up for my emails on iwantwellness.co‘s homepage and you will get all this dark chocolate info, sent right to your email.

(My subscribers also get a monthly newsletter and all the details about my new books, as I release them, not to mention a ‘free’ entry into all of my giveaways!)

You will be able to purchase this delicious chocolate at 10% off the week of December 10th (next week!) But only if you’re a subscriber!

This chocolate is the best I’ve ever had, and is also dairy free, soy free, soy lecithin free, vegan, and has no artificial flavors. It’s also completely natural and organic.

Make sure to subscribe right away or by December 10th so that you can get all this chocolate info, the discount on this delicious product, and the latest batch of this craft chocolate sent from The Latest Batch, shipped right to your door before Christmas!

Email emily.rokke@gmail.com with any questions and get in on this deal while you can! I know you will love this chocolate as much as I do and I cannot wait for you to get your hands on it. Have a great weekend!

 

Chicken Enchilada Stuffed Peppers

What is your favorite Hamburger Helper boxed dinner from back in the day? Apparently, I’m not the only one who LOVES the Chicken Enchilada Chicken Helper. So after I made my own version, I stuffed the mixture into peppers, and called it a win.

This recipe has a lot of ingredients but it’s easy enough to throw together and the taste is just like back in the day, but homemade and (mostly) healthy!

Chicken Enchilada Stuffed Peppers

  • 2 tablespoons avocado oilChicken Enchilada Stuffed Peppers
  • salt and pepper
  • 3 peppers, heads cut off and deseeded

Cover the peppers in oil and sprinkle on salt and pepper. Roast in the oven at 400 for 20 minutes.

Chicken Enchilada Mixture

  • 1 tablespoon avocado oil
  • 1 onion, diced
  • the tops of the peppers, diced
  • 2 chicken breasts, diced
  • 3 tablespoons tomato paste
  • 2 tablespoons honey
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/3 teaspoon cayenne pepper
  • 1/2 tablespoon cumin
  • 1/2 teaspoon salt
  • 1 cup chicken stock
  • 1/2 cup half and half
  • 1/4 cup Greek yogurt
  • 2 cups cooked rice
  • 3/4 cup cheddar cheese

In a skillet, add the avocado oil, onions, and peppers. Cook for 3 minutes. Add the chicken and cook until white and beginning to brown. Add the tomato paste, honey, and spices, and stir. Add in the chicken stock, half and half, and Greek yogurt and cook for two minutes. Add in the rice and stir, and lastly, add in the cheese. Let everything simmer on low for 15 minutes.

Scoop the mixture into the peppers and enjoy. (You will have extra chicken enchilada to eat, too.)

Like this recipe? Go HERE to check out my books!

 

 

Lemon Pepper Brussels Sprouts

Try these, even if you don’t like Brussels sprouts. Trust me! They aren’t mushy and they aren’t soggy. These Brussels are crispy and delicious. And, super easy.

Brussels sprouts are in season in the Fall so get some soon and try this recipe. Just toss the brussels with some oil and lemon pepper and bake them, they’re that quick.

Lemon Pepper Brussels Sproutsbrussels

  • 2 cups Brussels sprouts, destemmed and quartered
  • 2 tablespoons Almond oil
  • 1 1/2 tablespoons lemon pepper

Incorporate and mix together in a bowl. Spread out onto a parchment paper-lined baking pan and bake at 400 degrees for 20 minutes or until crispy and browning.

Like this recipe? Go HERE to check out my books!

Homemade Popcorn (with Lots of Mix-Ins!)

We love popcorn around here, but it’s got to be homemade. My Dad made it when we were kids and I’ve loved it ever since. I taught Nick his recipe and now he makes it. Yum

Homemade Popcornpopcorn-707364__340

  • avocado oil (or peanut)
  • popcorn kernels
  • butter (or Vegan substitute)
  • salt

Just take a large soup pan and turn it on medium heat. Add a high heat oil like peanut or avocado oil to the bottom of the pan, just enough to cover the bottom. Place one popcorn kernel into the middle of the pan and cover. When the kernel pops, you know the oil is ready.

Remove the popped kernel and pour in popcorn kernels to cover the bottom, just like the oil, and cover the pan. Once it starts popping, wait about 30 seconds but then shake it around with the cover on, so that all the kernels have a chance to pop and nothing burns.

As good as popcorn is, there is nothing worse than burnt popcorn.

Pour the popcorn into a bowl and finish it off with melted butter and salt for the perfect homemade popcorn.

Possible additions:
chili powder
parmesan cheese
parmesan cheese and black pepper
parmesan cheese and garlic
peanut butter
peanut butter and caramel
caramel and chocolate
chocolate and peanut butter
salt and pepper
italian seasoning
Everyone loves popcorn so make some tonight and maybe even try a new flavor!

Pear (Pan)cakes

It was at a wine tasting when Nick and I started talking about my pear cake. It’s an almond flour-based cake full of fresh, ripe pears, and it’s one of our favorites. The thing is, I don’t have an oven right now.

So I decided to make these pear (pan)cakes and they were a delicious substitute. The fresh pear shined through the dish and it was warm and cake-like.

Pear (Pan)cakespear pancakes.jpg

  • 2 pears, cored and smashed
  • 3 eggs
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 cup almond meal/flour
  • avocado oil
  • 1 pear for topping
  • cinnamon
  • honey

Mix the two pears with the eggs, cinnamon, salt, and almond flour. Add the oil to a skillet pan on medium heat and cook your pancakes. (I like them extra crispy on the edges.

Top with sliced pears, a drizzle of honey, and a sprinkle of cinnamon.

Like this recipe? Go HERE to check out my books!