Life These Days
Last night was: Bikram yoga, groceries (fresh fruit, chocolate chips, coconut water), liquor store, stuffed bell peppers, gin and tonics with a side of Mad Men.
Which means this morning is : chard sauteed in soy sauce with sesame seeds, and fresh squeezed orange-lime juice. Detox.
Plus: a fried egg. Hangover.
Very proud of the stuffed peppers, though, so here’s a (vague) recipe:
Stuffed Bell Peppers (for 2)
-2 bell peppers
-1 cup cooked rice or some other whole grain (quinoa, etc.)
-1/3 c fake cream cheese
-2 tbsp olive tapenade
-some chard, cut into small strips
-1 fake sausage link (I like Field Roast or Tofurky), cut into slices, then slices cut into fourths
Preheat oven to 425°F. Cut the tops off of your bell peppers and scrape or cut out the white parts inside. Microwave the cream cheese until it’s soft, then mix together with rice, olive tapenade, chard and fake sausage. Dollop/scoop/whatever rice mixture into bell peppers, then top with nutritional yeast. Roast in the oven for 20-30 minutes, until peppers become wrinkly and soft. Enjoy!