Stuffed Vegan Peppers

Stuffed Vegan Peppers
I know stuffed peppers are quite popular so I was unsure if I should post this recipe. You all have been writing me via Instagram like crazy to get this up. Work life has been a bit wild lately and I haven’t had much time to photograph and write up recipes. For those of you that don’t know, Clean Eating Goddess is a passion project while my real work is as a private chef and tutor. I have my background in Education from McGill University and have been building my client base for the last 5 years. I am so lucky to work in many different areas and fulfill BOTH of my passions in life… teaching young children and cooking! So…please be patient with me as I work my butt off to get you guys what you’re wanting.

Now for the recipe.. these are so easy and actually a great way to repurpose leftovers. With added chickpeas and quinoa they are super filling and delicious. Feel free to swap ingredients to your liking but these work really well!

Serves 6

Ingredients:

• 6 bell peppers, seeds and membrane removed
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 zucchini, diced
• 4 cloves garlic, finely chopped
• 1/2 tsp chilli flake (optional)
• 2 cups tomato sauce + extra for serving (preferably organic and no added sugar)
• 1 tbsp coconut sugar
• 2 cups cooked quinoa
• 1 1/2 cups cooked chickpeas (well rinsed if using canned)
• 1 cup roasted butternut squash or sweet potato
• salt and pepper
• fresh basil

Directions:

1. Preheat oven to 350 F. Clean and prepare peppers in a baking dish standing up. Spray lightly with olive or avocado oil.

2. In a large skillet heat olive oil over medium heat. Sautee onion until transluscent and tender. Add zucchini and garlic and cook for another minute.

3. Stir in tomato sauce and coconut sugar and allow to cook for another 3 minutes. Add your cooked quinoa, chickpeas, and roasted squash. Taste and season with salt and pepper.

4. Scoop filling into each pepper until full. Bake for about 45 minutes or until the peppers are tender and begin to brown. For an extra crispy top, broil for 1 minute after cooking.

5. Top with extra tomato sauce and fresh chopped basil for serving. Toasted pine nuts can be a great addition too. Bon Appetit!

Baked Breakfast Apple (GF + Refined Sugar Free)

IMG_4079-2
Fall is finally here! Well… sorta. It is still quite warm here in Montreal and I am getting impatient as I long for warm sweaters and comfort foods. This recipe is a great ease into the new season as it uses seasonal fruits spiced with fall classics. Growing up my mom always made baked apples for dessert. As I was creating a menu for a client this week, I realized how easily this traditional dessert could be a great fall breakfast. My favourite honey crisp apples are in season and I love incorporating them into all of my recipes. So with only 3 ingredients, you can have the best refined sugar free apples you’ve ever had. This recipe is for 9 apples so if you want to make less just cut the recipe in half. I will note that these stay amazing in your fridge all week for a super easy grab and go breakfast. With the added granola, they remind me of a apple crumble. Hope you love it. Don’t forget to share your versions of my recipes on Instagram or Facebook!
XO
Jen
Healthy Baked Apples

Ingredients:

• 8-9 honeycrisp apples (or any baking apple)
• 1/4 cup maple syrup (I like dark amber)
• 1 tsp cinnamon
• avocado/olive oil spray OR melted coconut oil or ghee
• boiling water

Directions:

1. Preheat oven to 375 degrees.

2. Wash and core your apples and place them in a baking dish. Lightly spray or coat your apples with oil.

3. In a small bowl, mix your cinnamon and maple syrup. Using a brush, coat your apples with the mixture making sure to get on the inside of the apple. Fill your baking dish with boiling water about 1/4 of the way up the apples (about a 1/2 inch).

4. Bake for 45 minutes or until tender. Serve with goddess granola or your granola of your choice and coconut yogurt.

Healthy Baked Apples

Spiced Roasted Baby Carrots

Spiced Roasted Carrots
I find that my side dishes have become very routine. Roasted potatoes, roasted vegetables, salad etc… I’ll often throw in all the seasonal vegetables to provide some variety to both myself and my guests. I realized however how beautiful it is to highlight just one vegetable. For example, whole roasted cauliflowers have become a really popular side dish at many restaurants. Who would of thought cauliflower could be SO delicious all on its own. Ok… maybe with the help of a sauce or two. The cauliflower however, remains the star. So as fall has arrived, instead of doing the same old roasted butternut squash, I wanted to celebrate the deliciously sweet and nutritious carrot! It has a large dose of vitamin A that will help keep your eyes and skin youthful. A little bit of spice and a handful of fresh herbs will make carrots the star side dish at your next meal.
Spiced Roasted Carrots

Spiced Roasted Carrots

Ingredients:

• 12-15 baby carrots (peeled) *if using regular carrots slice in half for quicker cook time!
• 2 tbsp olive or avocado oil
• 1/4 tsp chilli flakes (optional)
• 1 tsp paprika
• 1 tsp granulated garlic
• 1 tsp maple syrup or honey
• salt and pepper
• 2 tbsp chopped fresh dill

Directions:

1. Preheat oven to 400 degrees F.

2. In a small bowl, whisk olive oil, granulated garlic, paprika, and maple syrup.

3. Brush carrots with olive oil mixture, making sure to coat all sides of the carrots.

4. Sprinkle with salt and pepper. Bake for 10 minutes then flip and bake for another 10-15 minutes. Carrots should be tender and browned.

5. Remove from the oven and sprinkle with freshly chopped dill.
Spiced Roasted CarrotsSpiced Roasted Carrots