Motivation Monday: “Never let success get to your head. Never let failure get to your heart.”

I have been traveling so much recently. I can’t wait to update you guys on what I’ve been doing and what is happening in the blogosphere! I’m gathering all of my photos from my recent adventures and will post them later this week.

I love upcycling old recipes. There are so many simple ways to alter old recipes and make them into something completely different.
Let’s start with my Southwest Quinoa Collard Wrap recipe. Subtract the collard greens and add whole bell peppers, throw in some pepperjack cheese, green chiles, and tomatoes, and turn those avocado slices into some guacamole. Voilà, a new dish is born!

I suggest pre-making a batch of Southwest Quinoa so you can make stuffed peppers and collard wraps all week!
Helpful Hint: 1 cup of cooked southwest quinoa = 1 serving.
1 Tbsp of Quick Guacamole + 1 serving of plant based fat.
Use these measurements when making wraps or individual stuffed bell peppers.

Southwestern Quinoa Stuffed Peppers
Serves 4-5

4-5 bell peppers
1 cup dry quinoa + 2 cups water
1 15oz can unsweetened corn kernels
1 15oz can low sodium black beans
1 4oz can diced green chiles
1/2 cup diced tomatoes
1/2 yellow onion
1/2 cup shredded pepper jack cheese
1 Tbsp Southwest/Fajita seasoning (I used Mccormick Salt-Free Southwest)

Quick Guacammole
1 ripe avocado
1 small jalapeño
1 Tbsp lime juice

Preheat oven to 350 degrees. Bring quinoa and water to a boil, then reduce to low heat and cover for 10-15 minutes until water is absorbed. Cut tops off of bell peppers and remove seeds and “meat” from inside. Rinse and strain the beans and corn. Once quinoa has finished cooking combine with corn, beans, green chilies, tomatoes, onion, pepper jack cheese, and fajita seasoning. Scoop the quinoa mixture into the bell peppers. Transfer stuffed bell peppers (without lids) to a baking dish lined with foil and bake for 25-30 minutes.
For the Guacamole: Remove the avocado “meat” from its skin and transfer to a bowl. Dice jalapeño into small pieces. Add jalapeño and lime juice to the avocado and mash with a fork. Serve one tablespoon of guacamole on top of each stuffed bell pepper after they are cooked.
Note: 1 cup of southwest quinoa mixture = 1 serving. Use this measurement when making wraps or individual stuffed bell peppers.

The Rabbit Food Pyramid Breakdown
Produce: bell pepper, green chilies, tomatoes, onion, and jalapeño
Whole Grain: quinoa and corn
Protein: beans and pepper jack cheese
Plant Based Fat: avocado