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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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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Sunday Chicken

This is a recipe that we like to make Sunday mornings and have it ready by the time we come home from church in the afternoon. It is pretty low maintenance, but very delicious- my kind of meal for a day of rest!

I like to use these pretty, multicolored mini potatoes from Costco…

…so that all I have to cut up are a few carrots and an onion. It all goes in the pot (I love to use these crock pot liners because it makes the cleanup so effortless- I know it probably isn’t the healthiest as it is plastic, but right now, it takes away a barrier to me actually cooking, which is a win. Priorities!)

The spices are added to the melted butter- ok, you can reduce the butter, but I don’t recommend it, because chicken is pretty lean, and you want this to be tender and flavorful. To that end, I also recommend using the longer cook time on the lower heat setting.

Sunday Chicken
{aka Crockpot Deliciousness}

Layer in the crock pot, in order:
  • 4 chicken breasts
  • a bunch of fresh green beans
  • washed potatoes- mini, or regular sized, sliced 1″ thick
  • 3 carrots, sliced
  • 1 white onion, sliced

Mix the following and pour over chicken and vegetables:

  • 1 stick of butter, melted
  • 1 Tbsp. ground rosemary
  • 1-2 tsp. thyme
  • 1 tsp. garlic powder
  • 1 Tbsp. salt
  • 1 tsp. oregano
  • fresh ground pepper to taste

Stir gently to coat, and cook covered in crock pot 5-6 hours on high or 6-7 hours on low. Serve and enjoy!

By the way, this meal goes rather nicely with this Rosemary Olive Oil bread (recipe from A Hint of Honey).


Roasted Parmesan Veggie Dish

It’s that time of the summer when those of us with gardens are starting to panic about what to do with all the zucchini and squash coming out our ears.  You want to eat what you’ve grown, but whatever you haven’t pawned off to your neighbors is sitting on your counter, starting to go soft because you just can’t stand to make fried zucchini one more time.  Sound at all familiar?

This recipe is a winner, and it’s simple!  A friend of mine brought this dish to me while my family was sick with bad colds several months ago, and my taste buds had enough life still in them to know that it tasted amazing!

I have made it since then and adjusted the recipe slightly based on what I had.  Here it is:

Roasted Parmesan Garden Veggies

1 Zucchini
1 Crook neck squash
1 c. Bell or sweet peppers, chopped
1/2-1 Sweet or yellow onion (depending on how much you like onion)
1 c. Tomatoes, chopped, or cherry tomatoes
2-3 Tbsp. Olive oil
1/2 c. Fresh Parmesan cheese (or several tablespoons from a can if it’s all you have)
Salt and Pepper to taste

All quantities are flexible- the above quantities are just a point of reference. Slice all the veggies and toss them with olive oil, Parmesan cheese, and salt and pepper. Place them in a 9×13 pan or other baking dish and broil 14 minutes in the oven.  Alternatively, if you like your veggies to be a little firmer, put the peppers, onions, and squash in for 7 minutes, and add the zucchini and tomatoes in for the last 7 minutes. (This is probably the most tasty way to do it!  Come to think of it, it might be even more tasty with fresh garlic…yummm.)

There, you have another tasty recipe option for all your squash!

Another super yummy summer veggie recipe is this family favorite: Green Beans and Veggies on the Grill!

My Super Cereal Supplement: A Granola Recipe

Here’s a post of Marissa’s from the archives that you might enjoy!

Being young, married, tight-budgeted college students, my husband and I have been trying to get creative and think of things that we can make on our own, that we would normally pay more for at the grocery store.

Unfortunately, one of those things that a large part of our grocery budget is dedicated to is cold cereal… When we came to this realization, and talked about the possibility of reducing the cereal consumption in our home, there were tears…. Yeah, I cried! I know it sounds silly. But you don’t understaaaandd! – My whole life up until now, cereal has always been a part of my breakfast. It has always been there, waiting for me, like a true friend! How could I even think of including any other breakfast food in my morning meal? And all through my single years of college, what would I have done for breakfast and dinner, if I hadn’t had my cereal waiting there so patiently in the cupboard for me? I could go on, but I’ll spare you my “life cereal” poetry… that’s just embarrassing.

As we talked about cutting cereal out of our lives, I thought of my morning bowl of cereal and all its deliciousness and glory. I couldn’t bear to let it go. I knew I had to come up with a solution. Well, I actually came up with two!

SOLUTION #1: only cut back on cereal, rather than cut it completely out. Instead of going through 3-4 boxes of cereal per week, cut it down to 1 box, and supplement it with other foods like eggs, toast, fruit and yogurt. It’s been working pretty well so far. I tried buying two kinds of cereal and splitting them each in half, so that we could have a variety still, but keep it at 1 box’s worth of cereal. That has worked decently well – I just put the other half in a gallon ziploc bag.

SOLUTION #2: (This one is my favorite) Make. Granola. That counts as cereal, and do you realize how much cheaper it is to make it??! I found a recipe on for really simple granola, with typical ingredients you would have on hand. I have made it 4 times now, each time, changing it a little so I liked it better, and now, I have come up with a recipe that I really like! I’ll share it with you because I’m just hoping it will give you as much joy as it has brought to me. :)

Honey Almond Granola

2 c. old-fashioned oats (or 1 c. quick oats and 1 cup old fashioned if you want it to be in clusters)
¼ c. Sliced almonds
¼ c. + 1 Tbsp flaked coconut
1 Tbsp packed brown sugar
1 ½ tbsp vanilla pudding powder, divided
½ tsp cinnamon
Scant ¼ tsp. salt
½ c. orange blossom honey (or clover honey)
* milk
1 tsp vanilla extract
¼ tsp almond extract

1. Combine oats, nuts, coconut, sugar, 1/2 Tbsp vanilla pudding powder, cinnamon and salt in a mixing bowl.
2. Measure 1/2 cup honey into a liquid measuring cup, an then add milk on top of the honey* until it is up to 2/3 cup.
3. Add 1 Tbsp vanilla pudding powder, vanilla and almond extract to the honey and milk, mix together and pour into dry ingredients. Mix well.
4. Bake at 280 degrees for 35 minutes. (check every 10 minutes, stirring each time) Bake until golden brown. Let it cool (and if you want it to be in clusters, let it cool before you stir it again), and store in an airtight container.

For a low sugar version – I have made it without the brown sugar or pudding powder, and just let the honey do all the sweetening, and it is still delicious.

I have found that Granola is a very forgiving recipe – you can really tweak it to meet your desires – If you want to add something or leave something out, you can, and it won’t mess it up!

*EDIT 7/28/10: I found out that boiling the honey for 1 minute and then adding it to the dry mixture helps to soften the oats so they aren’t so hard and crunchy and hard to chew…

**Rochelle’s notes 6/18/12:  An alternative to using quick oats is to just pulse the old fashioned oats in your blender for a few seconds.  I have tried this recipe with agave and it works well.  A fun way to change this recipe is to add in some dried fruit after the bake time.  I usually go with craisins, but you could add whatever you like.