St. Patty’s Day Lean Green Protein Poppers

Hello!

I’m pretty excited right now because I put together a recipe that fits my meal preps; it’s tasty, nourishing, and green. Also low sodium and high protein too. I guess that’s important as well…

I have been super busy the last couple of days so my meals have been quite boring and “meh” to say least which means I have already broken my own promise to myself and that is to go through this process enjoying it – especially the food!

So without further hesitation…

St. Patty’d Lean Green Protein Poppers!

Image

Even though St. Patrick’s Day is two and half weeks away, I thought it looked pretty festive and green for the event.

There is no added salt in this recipe. so for flavour I used chilli peppers, lemon and pepper. You can of course manipulate the spices however you’d like but I thought this was a great meal idea; and for contest prep especially! It’s packed with protein from quinoa, sprouted lentils (i love sprouted-anything), and red pepper organic tempeh (I use soy in moderation.. maybe once or twice a week as it induces bloating. When I use it it’s no more than a tablespoon.)

My recipe goes as follows but can be modified to suit your tastebuds:

  • 10 small assorted bell peppers
  • 1/4 cup dry quinoa, soaked
  • 1 celery stalk, finely diced
  • 1/2 zucchini, finely diced
  • 1 or 1/2 of a red chilli pepper
  • handful watercress
  • 1/2 cup of sprouted lentils/beans
  • 1 tbsp tempeh (optional), diced
  • 1/4 cup white onion, diced
  • 1 large garlic clove, minced
  • freshly squeezed lemon juice
  • pinch of pepper, onion powder, cayenne, assorted seasoning, etc
  • 1/2 tsp coconut

Bring water to a boil and allow quinoa to cook for 10 minutes until finished.

In the mean while, gently heat coconut oil and cook onion and garlic. After a few minutes, add the tempeh and cook for a couple of minutes followed by zucchini and celery cooking on medium Do not cook completely.

Image

Remove from heat and transfer quinoa, stirred veggies, watercress, chopped chilli and lentils to a bowl. Mix and add the spices you wish. Cut the caps off of each pepper and fill to your desire.

Image

I haven’t baked these just yet as I have prepared them for tonight’s dinner as I am just leaving to do some weights at my gym and teach a couple of classes. Right after I will be going to a friend’s birthday party so I don’t have the time to make my dinner right after (first world problem). In addition, I already got some good work done this morning as my friend Gabby had her grand opening this morning for her B.O.T.A Bootcamp Fit Classes along with a seminar on nutrition. She’s a registered holistic nutritionist and also a kick boxer and used to teach Muay Thai at the same gym as me in Toronto.

Check her out! http://www.gabbefit.com

Anyways, meal prep is so awesome because when I get home I don’t have to worry about what to eat. All I have to do is heat and eat :D. I’m pretty excited for tonight’s dinner; something to make me excited again about my meals and not waiting for my cheat day in April (sushi, anyone?).

As for baking these scrumptious poppers, I would bake it at 350 and bake for 10 minutes and no more. I enjoy my veggies crunchy. Vegetables are so wonderful and nourishing when they’re not cooked completely. They give us so much this way.

I hope you enjoy this recipe as much as I will in a few hours!

Image

Love,

Nidhi

Advertisements