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Vegetarian Stuffed Peppers

Quinoa and Black Bean Stuffed Pepper SVPT

Makes 4 servings (1 pepper per serving)

Ingredients:

  • 2 cups quinoa, cooked
  • 1 can green chilis
  • ½ cup frozen corn, thawed
  • ½ cup black beans
  • ½ cup tomatoes, diced
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 Tbsp. chili powder
  • 4 bell peppers
  • ½ cup shredded cheddar cheese
  • Cilantro to garnish

Preparation:

  1. Preheat oven to 350 °F.
  2. Combine quinoa, green chilis, corn, beans, tomato, cumin, garlic powder, onion powder, chili powder into a bowl and mix well.
  3. Remove the very top of the peppers and scoop out the seeds.
  4. Take ¼ of the filling and stuff each pepper.
  5. Top the filling with shredded cheese.
  6. Place onto a baking sheet lined with parchment paper and bake for 25-30 minutes.
  7. Serve and Enjoy!

 

Nutritional analysis per serving: 342 calories, 13 g fat, 16 g protein, 42 g carbohydrate (33 g available carbohydrate), 9 g fibre, 215 mg sodium

 

Created by Revive Wellness Inc.

Now try the ‘Move of the Month’ on their blog!

Asian “Spaghetti” and Meatballs

Asian Spaghetti and Turkey Meatballs SVPT

Have you spotted “noodles” in the produce aisle yet? Beets, sweet potatoes, and zucchinis have all been spiralized into noodle shape for those looking for a lower-carb, or more vegetable-heavy diet.

Asian “Spaghetti” and Meatballs

Makes 4 servings (4 meatballs and ¼ cup noodles per serving)

Ingredients:

  • 1 lb. ground turkey
  • 2 tsp. sesame oil
  • 2 clove garlic, minced
  • 2 tsp. ginger, minced
  • 2 Tbsp. hoisin sauce
  • 1 egg
  • 2 Tbsp. panko bread crumbs
  • 2 Tbsp. low sodium soy sauce
  • 4 cups zucchini noodles
  • 1 cup red pepper noodles
  • 2 Tbsp. all-natural peanut butter
  • 1 tsp. chili flakes (optional)

Preparation:

  1. Preheat oven to 350 °F.
  2. Combine turkey, 1 tsp. sesame oil, 1 clove of garlic, 1 tsp. ginger, 1 Tbsp. hoisin, egg, and the bread crumbs. Mix well and shape into small meatballs.
  3. Place onto baking sheet lined with parchment paper and bake for 15 minutes.
  4. While the meatballs are cooking heat the remaining oil in a large wok.
  5. Add the zucchini noodles, the pepper noodles and allow to cook for 8 minutes, or when they start to soften. Add the remaining garlic, ginger, peanut butter and 1 Tbsp. of soy sauce. Let the noodles continue to cook.
  6. While the noodles are cooking, and the meatballs are done cooking in the oven, remove the meatballs from the oven and place into a fry pan and cover the meatballs with the remaining soy sauce and hoisin sauce. Allow the sauce to glaze the meatballs.
  7. Serve the meatballs on top of the noodles and Enjoy!

 

Nutritional analysis per serving: 331 calories, 18 g fat, 30 g protein, 14 g carbohydrate (11 g available carbohydrate), 3 g fibre, 515 mg sodium

 

Created by Revive Wellness Inc.

Now try the ‘Move of the Month’ on their blog!

Cashew Salmon

Cashew Salmon

Makes 4 servings (1 salmon fillet, 1 cup broccoli and ½ cup rice per serving)

Ingredients:

  • 4 salmon fillets (4 oz. each)
  • 1 Tbsp. maple syrup
  • 1 Tbsp. low sodium soy sauce
  • 1 tsp. lemon juice
  • 1 garlic clove, minced
  • 1 Tbsp. olive oil
  • ½ cup cashews, crushed
  • 4 cups broccoli
  • 2 cup brown rice, cooked

Preparation:

  1. Preheat oven to 350 °F.
  2. Combine maple syrup, soy sauce, lemon juice, garlic and salmon into a plastic bag and allow salmon to marinate for 30 minutes at room temperature, or 2 hours in the fridge.
  3. Once marinated, place salmon onto a baking sheet lined with parchment paper and press the chopped cashews on top each one.
  4. Drizzle the olive oil over the salmon and bake for 15 minutes.
  5. Meanwhile, steam the broccoli florets until softened.
  6. Serve and Enjoy!

 

Nutritional analysis per serving: 437 calories, 16 g fat, 31 g protein, 45 g carbohydrate (38 g available carbohydrate), 7 g fibre, 262 mg sodium

 

Created by Revive Wellness Inc.

Now try the ‘Move of the Month’ on their blog!