Protein-packed stuffed bell peppers

Made these today and they turned out deliciously! After a few requests for the recipe, I’m posting it here!


  • 4 bell peppers (any color)
  • 1 lb lean ground turkey
  • 1/2 cup quinoa (I used the red kind, but any kind will work!)
  • 1 cup water
  • 1 can black beans, drained
  • 1 can stewed diced tomatoes, drained
  • 1/2 cup sliced olives
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • handful of fresh cilantro
  • Salt and pepper to taste
  • Cheese for garnish (I used goat cheese, but you can use any kind!)


  1. First, get the quinoa cooking. Combine the quinoa and water in a small pot and turn on to medium heat until it boils, then simmer until all the water is soaked up.
  2. While the quinoa is cooking, brown the ground turkey. I like to rinse it in very hot water after I cook it to get rid of the remaining fat, but this step is optional, especially if you’re using lean ground turkey.
  3. While the turkey is cooking, begin on the rest of the filling. Combine the black beans, stewed tomatoes, olives, cumin, garlic, onion powder, salt and pepper in a separate bowl. Chop the cilantro and add that in too.
  4. Next, cut the peppers in half lengthwise and remove the seeds. (You can also just cut the tops off if you want a bigger cup to fill!) save a small piece of one pepper to chop and add into the filling mix.
  5. Once quinoa and turkey are cooked, combine them in the bowl with the rest of the filling mix.
  6. Next, line a baking sheet with foil and lay the pepper halves out. Spoon the mixture into the pepper halves and sprinkle the tops with cheese.
  7. Bake at 350* for 30-40 minutes


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Don’t forget: last minute Thanksgiving details


If you’re living in the U.S., this week is a big week for many of us! Thanksgiving is only a couple days away, and because it is a time when many families and friends gather together to celebrate the things we’re grateful for,  we want things to be just right!  Hopefully  you’ve already got your turkey and the rest of your meal planned, but in case you’re still putting some of your Thanksgiving details together…

If you still need a great recipe for rolls, here is my family’s time- tested recipe for Crescent Rolls.

Thanksgiving Crescent Rolls

This veggie platter turkey is a pretty awesome way to keep grabby hands and growling tummies away from the rolls while finishing up dinner preparations!

Veggie Platter Turkey {Home Sweet Homebodies}

If you want to dress up your table a little more (but need something relatively simply), Here is a nifty napkin folding tutorial if you’re so inclined.

Napkin Folding- 2 ways {Home Sweet Homebodies}

Or, if you’re ready to take your tablescaping to a new level, get some inspiration from this simple, yet highly elegant layout.

Thanksgiving Tablescape {Home Sweet Homebodies}

Or this festive fall tablescape:

Festive Fall Tablescape

Here is a delicious wassail recipe that would be another great way to enjoy the flavors of fall.

The Best Homemade Wassail Recipe {Home Sweet Homebodies}

If your refrigerator is overflowing with leftover turkey on Friday, you might want to consider using it in this fabulous Turkey and Wild Rice Soup recipe.

Turkey & Wild Rice Soup

Or this to-die-for Turkey Avocado Citrus Salad!

Turkey Avocado Citrus Salad Recipe on Home Sweet Homebodies

If your pumpkin craving isn’t satisfied this weekend, I’m sure it will be if you whip up this classic, easy Pumpkin Chocolate Chip Cookie recipe.

Pumpkin Chocolate Chip Cookies

Hope you can get those last- minute Thanksgiving details worked out!  Have a blessed Thanksgiving!

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PS: We’ll probably take a break for the next week or so, but feel free to follow along on Instagram as we post tablescapes and other Thanksgiving loveliness. Also, instead of posting our 4th giveaway in our month of giveaways series tomorrow, we’re going to spend the week with our families and hope you will too. The 4th giveaway will instead be live on Monday, November 30th. We will still be announcing this week’s giveaway on Tuesday afternoon- check our Facebook page to see who the winner is!

Super Easy Lemon Butter Salmon with Green Beans

Super Easy Lemon Butter Salmon with Green Beans

Super Easy Lemon Butter Salmon with Green Beans

Need a quick and easy, HEALTHY meal? Take five minutes and put together this salmon dinner! Your tastebuds will thank you.

This is one of my favorite recipes for any time of year because it is FAST, HEALTHY and seriously DELICOUS! Oh, and I forgot to mention, SO EASY (and husband approved)! Here’s how to make it:


1 salmon fillet per person (I get the bag of frozen Atlantic salmon from Costco)

1 handful of frozen green beans per person

1 lemon

1/2 tbsp butter (straight from the refrigerator)




Tin Foil



  1. Tear off a 12 inch piece of tin foil, lay it on the counter.
  2. Arrange a handful of frozen green beans to one side of the foil and place the frozen salmon fillet on top of the beans.
  3. Add your preferred spices to the salmon. I like to season it with rosemary, a little salt and pepper and a little bit of garlic powder, but it doesn’t need a whole lot!
  4. Slice up the lemon and lay the slices on top of the salmon, and add about a 1/2 tbsp. slice of butter on top.

    Layer 1: green beans, Layer 2: salmon, Layer 3: spices, Layer 4: lemon, Layer 5: butter

    Layer 1: green beans, Layer 2: salmon, Layer 3: spices, Layer 4: lemon, Layer 5: butter

  5. Fold the foil over the top to make a packet, and fold over the edges as shown below. Sometimes I add an extra layer of foil if it is thinner foil.Salmon wrapped in foil
  6. Time to cook! I have done this in two different ways. You can bake it in the oven at 350 for 25 minutes or so, OR you can stick it on your grill on low for about 20-25 minutes. I like to cook it on the grill in the summertime so I don’t have to heat up my oven.
  7. Enjoy! Each packet serves 1-2 people depending on the size of your appetite and the size of the salmon fillet. YUM!



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Turkey Avocado Citrus Salad

Turkey Avocado Citrus Salad Recipe {Home Sweet Homebodies}

This is a great way to use up turkey leftovers- which for us happens at least a few times during the fall/ winter. Or, check out the previous post on unique and delicious ways to cook your turkey.

Is it just me, or does anyone else ever have a hard time picking a name for new recipes? It’s like I get emotionally attached to the ingredients, and I want to list each and every one in the title. Which would make this more like “Turkey- Avocado- Craisin- With- Maple- Spiced- Pecans- on Spring- Mix- Greens- and- Kale Salad with Homemade Citrus- Garlic- Vinaigrette”. Haha- oh well. Just know that Turkey Avocado Citrus Salad doesn’t even begin to cover the amazing-ness of this entree- salad. We’re talking classic fall flavors, not to mention the super nutrition of the ingredients: Lean protein, super antioxidant greens, healthy fats, unrefined sugars, and even fruit, all in one dish. Sweet!

You’ll want to start with the candied  pecans so they have time to cool and you can sneak little bites of them to get yourself even more excited about eating dinner. Then make the dressing, and finally prep your salad ingredients so they stay cold and fresh as long as possible. Or, you can prep it all earlier in the day (except the avocado) and just pull it out of the fridge when you’re ready to assemble.

Oranges and Avocados

Turkey Avocado Citrus Salad
{Home Sweet Homebodies}
(Serves ~6)


4 c. Spring Mix Lettuce
3 c.Kale, chopped small
Turkey meat leftovers (amount depends on how much you like meat, quantity you have, etc. I did 2-3 oz per plate.)
2 Oranges (1 sliced for garnish, the other peeled & chopped to go in the salad)
3/4 c. Craisins (the reduced sugar kind)
1 Avocado, sliced
3 Green onions, sliced

Maple Spiced Pecans Recipe


Maple Spiced Pecans:

1 1/2 c. pecans
3 Tbsp. maple syrup
2 Tbsp. coconut oil
1/2 tsp. cinnamon
1/2 tsp. real salt

First, melt the coconut oil in a skillet on low- medium heat. Add pecans, stir to coat in the coconut oil, and toast, stirring occasionally for about 2 minutes. Then add maple syrup, cinnamon, and salt. Continue stirring for about 2 more minutes or until caramelized. Remove from heat and spread on nonstick surface (such as parchment) to cool. Try not to eat all of them by yourself.


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Homemade Citrus Vinaigrette

1/2 c. orange juice
3 Tbsp. olive oil
3 Tbsp. apple cider vinegar
1 Tbsp. maple syrup
1/2 tsp. onion powder
1/2 tsp. real salt
1/4 tsp. garlic
1/8- 1/4 tsp. xanthan gum (to thicken the dressing. Start with the smaller amount and add more if desired.)

Combine all ingredients (except xanthan gum) in blender and pulse. I like using my Magic Bullet for this because it’s the perfect size and I can put the cup right in the dishwasher afterward.  Add the xanthan gum last so you can see how it thickens the dressing- or omit it altogether.

Time to assemble the salads!


I put a bit more of the spring mix lettuce than the kale on each plate. Next, arrange the turkey and avocado slices on top of the lettuce. The orange wedges, craisins, green onions, and pecans go on next. Finally, drizzle the dressing on and add an orange slice. Serve and enjoy! I hope you love this salad as much as I do!


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Delicious and unique ways to eat turkey

It’s starting to be turkey season, and  while I love eating roasted turkey on Thanksgiving, there are plenty of creative ways to re-imagine those turkey leftovers so that your family will keep loving all the extra turkey.

My friend Meghan from It’s Three Thirty shared two delicious turkey recipes with me that her family loves, and they were a success at my house too! Click the links below to see the actual recipes.

Cranberry Crockpot Turkey

First is a super easy and delicious way to cook your turkey- she had me at “crockpot”- seriously, go check it out!

I cooked a pretty big turkey on a Thursday- the smallest one I could find was 9 lb., but that ended up being perfect. My whole family- even my 1 year old- at it up!

Turkey & Wild Rice Soup

Second is this amazingly nutritious Turkey and Wild Rice soup. It has a bone broth base, which is incredibly nourishing.  I put a fair amount of meat back into this soup, but I still had extra meat. I made a big batch of this soup during General Conference weekend (Saturday) for my family and some guests and everyone loved it.

I still had a fair amount of turkey meat left over after making the soup, and wanted to use it up before it spoiled, so the following Wednesday, I made a totally from scratch Turkey Avocado Citrus Salad. Can I just say, it was A-ma-zing. You need to make it. I’m going to share the recipe next week- so check back, or better yet, subscribe to our blog posts and get it right in your email inbox after it posts because you don’t want to miss it! 😉

Turkey Avocado Citrus Salad

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Rock Star Breakfast (aka Chocolate PB banana shake)

I shared this last week on our Instagram (do you follow along there? We post tons of awesome photos that aren’t necessarily shared on the blog. Check us out!) but in case you didn’t see it, here’s an awesome breakfast recipe.

Chocolate PB Banana Shake

It is totally delicious and kid- approved (I mean, hello, chocolate and peanut butter, duh!) but completely guilt free at the same time (I mean, check out the ingredients), coming in at 140 calories per 1 cup serving, and 12.6 g of protein. Everyone loved it, from my elementary school aged boys, to my 1 year old.

Here’s what you need:

Chocolate PB Banana Shake (say that three times fast)

{Home Sweet Homebodies}

10 oz Unsweetened Almond Coconut Blend Milk (I like the Silk brand, find it in the dairy section)
1 Tbsp Chia Seeds (awesome add-in, with beneficial amounts of calcium, dietary fiber, protein, good fats, & magnesium)
5 Tbsp PB2 Powder (some grocery stores carry, or a health food store would have it)
3 Scoops Orgain vegan protein powder- chocolate flavor (I got this from Costco)
1 Tbsp unsweetened cocoa powder (to intensify the chocolate flavor-yum!)
1 small ripe banana (use whatever you have- you could also freeze it the night before and then use less ice)
2 c. crushed ice
8 drops Stevia (found in most grocery stores- I used a vanilla flavored kind)

Pulse everything in your blender (I love my Blendtec) for 30 seconds or so, and enjoy! I recommend drinking a large glass of water either 30 minutes before or after your shake to allow proper digestion.
Makes four 1-cup servings.

Chocolate PB Banana Breakfast Shake

Nutrition information:
140 calories (44 from fat)
15 g carbs (4 from sugar)
12.6 g protein
5.9 g dietary fiber
16% DV of Calcium
10% DV of Iron


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Delicious Chicken and Veggie Yakisoba Stir Fry


I have been on a serious hunt to find delicious food that I’m excited to both make and eat, and this is one that I very happily discovered in my own mom’s kitchen! She made it for a family gathering and I had to have to recipe. It was sooo good. I have since tweaked and added to the recipe she told me (off the top of her head of course, because she is amazing and just comes up with this stuff as she goes) and am proud to present my own take on Yakisoba stir fry.  It is a new family favorite (toddler approved, even)!

(I apologize in advance for my not-so-good-iPhone-photography, but just know that the pictures don’t do it justice and it is seriously delicious and worth making.)

Chicken and Veggie Yakisoba Stir Fry

1 medium onion, thinly sliced
1 small zucchini or other summer squash, sliced and halved
3 small carrots, peeled and julienned
1-2 cups shredded cabbage
1 yellow or red bell pepper, thinly sliced
1 stalk celery, sliced
1 can of bamboo shoots – AND/OR – 1/2 can of bean sprouts
1/2 pkg chuka soba noodles, cooked according to directions on package (I used Caravelle brand)
2 chicken breasts, thinly sliced
11.5 oz bottle Classic Stir Fry Sauce, divided (I used House of Tsang brand)
Cashews for garnish
1-2 TB Olive oil for frying
Optional: 1/2 tsp sesame oil added to olive oil for frying (adds depth of flavor)


  1. Heat oil(s) in a large frying pan, and add sliced chicken.  Season with a few tablespoons of Classic Stir Fry Sauce. Cook until meat is still tender, but cooked through.  Set aside in a bowl (you will be adding it back in with the veggies at the end). **NOTE: as an alternative (to save dishes and time) you can cook the chicken until it is about halfway cooked, and leave it in the pan while you add the veggies.
  2. Add onion, zucchini, carrots, cabbage, bell pepper and celery to the hot pan. Add another few tablespoons of stir fry sauce and stir fry veggies until tender, but not soft.
  3. Add bamboo shoots and/or 1/2 can bean sprouts and cooked Chuka Soba noodles to the stir fry, and add stir fry sauce and heat through.  PLEASE NOTE: I ended up using about half a bottle of sauce in total – don’t dump the whole thing in, but you can always add more if you like a stronger flavor and think it needs it (the first time I made it, I used the whole bottle and it was too strong and salty).
  4. Serve in a bowl and garnish with cashews.


First cooking the chicken:


Then cooking the veggies:

Everything added in and cooked:

The finished product:


Celebrating the Ultimate Pi Day

Pi…aka the ratio of a circle’s circumference to its diameter… aka 3.14159265359 and so on… Celebrating Pi Day (March 14th) is a beloved tradition for math enthusiasts and pie enthusiasts alike. We have enjoyed celebrating this “holiday” for several years (not that we need an excuse to eat pie, but can you think of a better reason to do so?!)

A few years ago we enjoyed this apple pie on Pi Day.

This year Pi Day is kind of a big deal, because March 14, 2015 is 3.1415. Some people are even taking it to the next level, marking 9:26 on the clock. We decided that we for sure needed to celebrate this once-in-a-century event, so we planned a Pi Day brunch celebration with a few friends.  On the menu: Quiche, Pineapple, and of course assorted pies.

I had fun designing an invitation (I used Inkscape and Silhouette Studio) with a math pun or two in it.

We’ll be keeping the kiddos happy doing Pi art and activities, like this Pi in the skyline by What Do We Do All Day?, this Easy as Pi artwork by Pink Stripey Socks, this Circle Art by Momgineer, or this Pi bracelet.

My husband wants me to make Pi Day Tshirts; we’ll see how it goes and I’ll post pictures if I get that far.

Update 3/18/15:
Here are pictures of some of the things I made:

I used my silhouette machine to cut this design out of heat transfer material, then just ironed it on the shirts.


I did this onesie the same way as the shirts above.


Our welcome sign, right next to the Pi wreath on the front door. :)

I designed the shirts using Inkscape and Silhouette Studio. I’ll share how I use those programs together in another post. Peace!

Do you have any fun plans/ traditions for Pi Day? Do share!