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


Cara Blog signature

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!



Blog signature

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.


20151007_171330 (1)

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!


Rochelle signature

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

Rochelle signature

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


Rochelle signature

Remember me? Meet Cara

Hi! I’m another sister of the Homebodies. You may remember me from this post about fixing jeans with a broken zipper (they were my favorites!), or this post about my DIY wedding, that my sisters and mom DIY’d (I was in la la land, so I can’t say I was super involved there). In any case, I’m excited to be here!
Here’s a little bit about me:
I got married a year and a half ago (crazy!) and I graduated from BYU in April 2014 with a degree in Public Relations (also crazy!). I now work as a graphic designer/marketing coordinator/creative communications coordinator/social media manager at a small health professions university.
I love shopping and fashion, especially finding good deals and great classic pieces! I’m a firm believer in buying things that make you feel strong and powerful immediately. None of that “it’s on sale, so maybe I’ll wear it someday” business. If you don’t love it now, you won’t love it in a year. (I’m a reformed shopaholic).
I love to create things. Especially now that I’ve been married for a little bit and its socially acceptable to craft again. 😉 As a little girl, I always had tape, scissors, string, paper etc. stashed under my bed, just in case I needed to whip up a little something. It drove our mom nuts (because I always stole the tape and scissors), but she loved that I was creative and she always encouraged me to create, no matter how many new tape dispensers and pairs of scissors I stashed. You’ll see some of my latest crafts in future posts.
I love to be active and to exercise. I’ve slacked a bit lately (huge life changes can do that to you), but I love to run, hike and play volleyball. I’m even learning to like Softball! This Christmas, I also got my very first bicycle, so I’ll be learning to do that this Spring as well. Rochelle and I started taking swimming lessons (who knew it was so hard when you’re a grown up and never learned..) I’m a little nervous about all of it but I’m excited to try new things too!
I love to cook and bake- the healthy way. My husband Jeff is a personal trainer, so we don’t keep junk food in our house. I have a lot of fun finding healthy, delicious recipes to try out on him. I also have found some great recipes for guilt-free treats that satisfy my (huge) sweet tooth, and are sugar and grain free! I’ll share some of my cooking wisdom in the future too!
<3 Cara