Steph Hendel
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Sunny Side Eggacado

12/18/2014

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SUNNY SIDE EGGACADO

Cook with me! Follow along with the recipe video below. 
RECIPE SERVES 2.

INGREDIENTS

INGREDIENTS
  • 1 Avocado
  • 2 Red Peppers
  • 4 Organic Free Range Eggs (find someone locally who raises chicken and sells eggs)

OPTIONAL SEASONING
  •  Sprinkle of ground cumin
  •  Sprinkle of chili powder
  •  Sprinkle of Pink Himilayan Sea Salt
  •  Sprinkle of cilantro

INSTRUCTIONS

  1. Cut avocado in half and scoop a small spoonful of avocado to make room for the egg.  
  2. Cut top off red pepper and remove seeds.
  3. Crack egg into each avocado half and both peppers.
  4. Bake at 400 degrees for 15 minutes. 
  5. Optional: Serve with sweet potato fries .

NOTES

Share your eggacado photos on Instagram by tagging @stephhendel #TFFKitchen.


Email me to set up a health strategy session to learn more about how you can have the body you've always wanted by balancing your life and learning your unique nutritional needs.

email me

These are results my clients have seen + my own results.

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Are you a member of The Fit and Fearless community?

Since it's launch TFF has been revolutionizing fitness and health. This loving, open and vulnerable community was created as a space to inspire and be inspired. TFF minimizes fear, simplifies life and maximizes fun. 

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Quinoa Stuffed Peppers

12/15/2014

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QUINOA STUFFED PEPPERS

Picture
Recipe serves 6. 

INGREDIENTS

  • 14-1/2 ounces of vegetable broth
  • 1/4 cup water 
  •  1 cup quinoa, soaked for at least 15 minutes and rinsed
  •  6 red, yellow or orange peppers
  •  4 medium carrots, finely chopped
  • 2 medium onions, finely chopped
  • 1 tbsp coconut oil
  •  2 tablespoons sunflower kernels
  •  2 teaspoons dried parsley flakes
  • 1/2 tsp salt
  •  1/2 tsp dried basil
  •  1/2 tsp dried oregano
  •  1/2 tsp paprika
  •  1/8 tsp dried thyme
  •  Dash cayenne pepper

INSTRUCTIONS

  1. In a small saucepan, bring the broth and water to a boil.  Add quinoa.  Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. 
  2. Cut off top of peppers and discard seeds. In a large pot, cook peppers in boiling water for 3-5 minutes or until crisp-tender.  Drain and rinse in cold water; let drain on a paper towel.
  3. In a large pan, saute carrots and onions in coconut oil until tender.  Add the quinoa, sunflower kernels and seasoning; cook and stir for 2 minutes or until heated through.  Spoon into pepper halves.  Place in a baking pan coated with coconut oil.  Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender. 

NOTES

Share your quinoa pepper photos on Instagram by tagging @stephhendel #TFFKitchen.

Email me to set up a health strategy session to learn more about how you can have the body you've always wanted by balancing your life and learning your unique nutritional needs.

email me

These are results my clients have seen + my own results.

Picture

Are you a member of The Fit and Fearless community?

Since it's launch TFF has been revolutionizing fitness and health. This loving, open and vulnerable community was created as a space to inspire and be inspired. TFF minimizes fear, simplifies life and maximizes fun. 

Get Started Today!

* indicates required
Email Format
0 Comments
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    Steph Hendel

    Certified Holistic Health Coach 
    & 
    Personal Trainer 

    My recipes are:
    - Local
    - Seasonal
    - Organic
    - Free-Range
    - Grass-Fed
    - Non-GMO

    These recipes are full of ingredient tweaks to transform food from unhealthy to 'fit and fearless'.  You'll also see that most recipes use alternatives to replace: 
    - Gluten
    - Dairy
    - Refined Sugar
    - Processed ingredients


    If you like a recipe, share it with someone you love!

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