I know I’ve done a poor job of giving updates on my #tfgbridal plan, but if you follow me on Instagram, you at least get more updates.
I’m skipping around a lot, and I still owe you all a post about the food at my Bachelorette party. And the juicing afterwards. But for now, I wanted you all to see what I made for dinner last night.
Kale, zucchini, quinoa & black bean stuffed peppers.
- 1-2 handfuls baby kale (or regular. just be sure to not include stem)
- 2 bell peppers (cut lengthwise in half)
- 1 small zucchini (diced)
- 1 can black beans
- 1 cup cooked quinoa
- 1 TB olive oil
- 1/4 cup vegetable broth
- 1 tsp finely chopped garlic
- 1/3 cup plain Greek Yogurt
- 1/2 cup shredded cheese of your choice
- salt + pepper + paprika
Heat oven to 400F. Line cookie sheet with foil, place 4 bell pepper halves on sheet. In a large pan, add olive oil, sautee zucchini until soft. Add kale. Let wilt. Stir. Stir in broth and garlic. Cook for 1-2 mins. Remove from heat. Stir in quinoa, Greek yogurt, black beans. Season with salt, pepper and paprika. Spoon mixture into pepper halves. Be generous! Sprinkle cheese on top. Bake for about 25 minutes or until peppers are soft. Voilá!
Dessert was homemade almond butter. Didn’t realize making almond butter is so easy. Add almonds to blender, blend at low speed, be patient. And you’ve got almond butter! Nothing added! I will never buy almond butter again!
As far as the bridal plan goes, my workouts have been as follows:
Monday: 1 hour vinyasa yoga
Tuesday: 2 mi run, .5 mi walk
Wednesday: will be 1 hour vinyasa yoga
I have been pretty good, but it’s hard to be perfect! I will say I got a craving for Swedish Fish last night…and satisfied that craving. Does anyone else get weird candy cravings?
That Foodie Girl