Issue 12  •  Spring 2013

Healthy Girl Cleanse: Day Three

Written by Hillary Paul Halpern
Bsprouts.JPGI know, I know, you're probably thinking that brussels sprouts and sweet potatoes sound like a terrible idea for a snack, but I have news for you, ladies and gentlemen: you're wrong, and I'm right--they're delish, especially together! This combo became my snack of choice last summer, when I was babysitting for a couple of families and spending alot of time at the Brooklyn zoo. Snacktime by the sea lions' pool became a regular routine, and I'm proud to say I actually got a couple of discerning two-year-olds to try a weird new vegetable! If you're transporting them, I must warn you that cooked brussels sprouts smell a little...unpleasant after they've been confined to a baggie or a tupperware container. I found this out the hard way when I got some nasty looks on the subway.
 
Breakfast
4 egg whites scrambled with sauteed mushrooms and sliced tomato
Banana
 
Snack One
Leftover lentils with veggies

Lunch

Mixed greens with sliced avocado, shredded carrots, black beans and salsa

Bsprouts.JPGSnack Two

Roasted Sweet Potatoes with Brussles Sprouts

I know, I know, you're probably thinking that brussels sprouts and sweet potatoes sound like a terrible idea for a snack, but I have news for you, ladies and gentlemen: you're wrong, and I'm right--they're delish, especially together! This combo became my snack of choice last summer, when I was babysitting for a couple of families and spending alot of time at the Brooklyn zoo. Snacktime by the sea lions' pool became a regular routine, and I'm proud to say I actually got a couple of discerning two-year-olds to try a weird new vegetable! If you're transporting them, I must warn you that cooked brussels sprouts smell a little...unpleasant after they've been confined to a baggie or a tupperware container. I found this out the hard way when I got some nasty looks on the subway.

Ingredients:
about 8 brussles sprouts
3 small, or 1 large sweet potato
1 TBSP olive oil
salt, pepper, and crushed red pepper if you like

Preheat oven to 400 degrees. Slice veggies into whatever shape and size you prefer (I cut the brussels sprouts in half and the sweet potatoes into rounds or sticks,) and rub them with a little olive oil. Place them on a baking sheet and grind salt & pepper over the pieces. Sprinkle with a little crushed red pepper if you're feelin' feisty. Roast for about 20 minutes (this will vary depending on your oven; you want to cook them until the potatoes are a little soft and the sprouts begin to brown just a bit.)

Dinner

Stuffed.JPGQuinoa-Stuffed Peppers (omit veggie sausage and add extra beans; make extras for lunch tomorrow!)

This easy, delish dish can be adjusted to fit the needs of vegans, vegetarians and meat-eaters. I diced up a chicken patty for mine, but you can also try it with a veggie burger patty or crumbled veggie sausage. I used a cup of cooked quinoa from the batch I made for the week and added a cup of black beans and a cup of frozen white corn, which I roasted first for about 10 minutes to give it a great flavour. Add your cherry tomatoes, slather in chili or hot sauce, and stuff those peppers! It's a good idea to make a little hole in the bottom of each pepper first, though, to let excess liquid drain. Serve these peppers over a bed of sauteed spinach or kale for an extra vitamin A kick! These peppers are also great for lunch the next day!

Ingredients (serves four):
4 bell peppers, any color
1 cup cooked quinoa
1 cup beans
1 cup frozen white corn, thawed (and roasted if you wish)
12 cherry tomatoes, quartered
chicken or veggie patty, diced (also try veggie sausage or shrimp)
black pepper, chili powder or chili sauce (or hot sauce if you're hard core)


1. Preheat oven to 350 degrees. Wash the tomatoes and quarter the little guys. Rinse the beans (canned beans usually contain ALOT of sodium, and rinsing helps get rid of some of it.) Place corn on a baking sheet and pop it into the oven for about 10 minutes, 'til the kernels are nice and toasty lookin'.
2. Chop up your chicken or veggie patty or whatever protein you're using (I'm assuming it's pre-cooked, but if it's not, follow directions on the package for cooking.) Mix the pieces together with quinoa, beans and tomatoes. Sprinkle with pepper, chili powder, chili sauce or hot sauce to taste.
3. Cut the tops off the peppers and poke a little hole in the bottom of each one. When the corn is ready, add it to the quinoa and spoon the mixture into the peppers. Transfer peppers to the baking sheet and bake them for about 30 minutes, until they're warm through.

Snack Three

Peach and/or pear slices

 

 

Reposted with permission from Healthy Girl Cooking   

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