Bell Pepper Nachos

How delicious are nachos? Being on a diet doesn't mean you need to cut out your favorite foods. This recipe for bell pepper nachos fits in perfectly with my "In it for Life" meal plan, for meat eaters and veggie eaters alike.

Meat Eaters: 

What you need

 3-6 organic bell peppers 

Shredded cheese 

Organic ground turkey

Salsa 

Low-fat sour cream (optional)

Avocado (optional) 

Beans of choice (optional add on)

Low sodium taco seasoning or seasoning of choice like cumin, cayenne and garlic (optional)

Vegetarians and Vegans: 

What you need 

3-6 organic bell peppers 

Follow your heart shredded cheese 

Gardein brand “beef” crumbles (frozen section) 

Salsa

Follow your heart sour cream (optional)

Avocado (optional) 

Beans of choice (optional add on)

Low sodium taco seasoning or seasoning of choice like cumin, cayenne and garlic (optional)

Directions: 

Preheat oven to 375 

1. Rinse and then slice your bell peppers into little boats.

2. Boil for 5-8 min. 

3.  Drain and arrange on a baking sheet.

4. Cook your turkey, season with salt and pepper (and optional low sodium taco seasoning or seasoning of choice) and then drain off excess fat.  Add beans, if desired.

5. Vegetarians or vegans, heat up your beef less crumbles according to package directions.   Add beans, if desired.

6. After cooked, mix your meat mixtures in bowls with salsa and cheeses. 

7. Spoon out mixtures onto your bell pepper boats and top with a little more cheese. 

8. Bake 10-12 minutes. 

9. Serve with sour cream topper and avocado or guacamole. 

10. Enjoy your healthy nachos ! 

BodyshoX Chicken or Veggie Noodle Soup:

BodyshoX Chicken or Veggie Noodle Soup is a delicious and hearty way to spice up a cold weather day, or when you're feeling under the weather. It's a go to family favorite of mine.

Soba Noodles are low in fat and cholesterol free, full of manganese, fiber and protein. They are also gluten-free and help control blood sugar. They are also a great source of thiamine and most importantly, they are tasty! This recipe is found on my prenatal plan, but can be used by everyone and anyone! Great for winter weather or cold days.

What you'll need (per serving of soup):

• 4 oz cooked plain or seasoned chicken - cubed or shredded

• 1/2-1 cup cooked soba noodles

• 2-3 cup steamed veggies of choice - recommended veggies - red onion, mushrooms, celery, carrots, scallions

• Sesame seeds

• Garlic

• Sriracha

• 1-4 cups water or water with low sodium chicken or vegetable broth

• Vegetarians: 1/2 cup cubed extra firm tofu (optional)

• Ovo-vegetarians: 2 eggs mixed in to broth (optional)

1. 4oz cooked plain or seasoned shredded or cubed chicken, (Men usually eat 5-8oz chicken), added to ½-1 cup of cooked soba noodles. 

2. Cook noodles according to package. 

3. Ovo-vegetarians and vegans you can use ½ cup cubed of your favorite seasoned extra-firm tofu or simply eat this soup with veggies only. Veggies have protein, and you can add in sesame seeds, pumpkin and sunflower seeds instead. 

4. Steam or sauté 2-3 cups veggies of choice, try to include red onions, and add to protein and noodle mix. Example: Add celery, carrots, mushrooms, scallions, sesame seeds, garlic, and sriracha for a spicy ramen taste.

5. Add 1-4 cups of water or water with low sodium chicken/veggie broth, depending on how “soupy” you want it and bring to a boil for a few minutes, and then simmer 5-10 min. Crack eggs directly into broth before serving, if adding eggs. Season as desired. 

I made this and forgot to cook the noodles first, Doh! That’s what happens when I have 3 kids running around me. But, it worked anyway! Delicious! Full of protein, and great for a cold wintery day! :)! Yum! -Sophia