Welcome back to Life at the Mesa, it sure feels good to be back with another recipe after taking some MUCH needed time off. After taking a break for a while I feel so inspired and have so many new recipes in mind as we move forward. One thing about me that should be pretty apparent by now is that I am a creature of habit. When I come up with a recipe, I like to figure out how many different ways I can make it work so that way I don’t have to spend too much time in the kitchen and so that I don’t get bored with my meals. Today’s recipe is no different as it will be featuring one of my all-time favorite recipes and that is my Mexican Quinoa. Quinoa is so incredibly diverse and also incredibly healthy for you. It is hands down my favorite grain because as I have mentioned previously, it is one of the few plant-based options that is considered a complete protein. For more info on protein click here to read more about the different types and sources of protein.
This recipe was created last week when I was in a hurry to make dinner but was craving something really hearty and satisfying. As I was looking through my pantry thinking of what I could make the first thing that came to mind was my Mexican quinoa as I also had the necessary pato sauce on hand. As much as I love the Mexican quinoa just as is, I wanted to make something different so then I came across some bell peppers in the fridge that I needed to use along with some zucchini and then this creation was born. These stuffed bell peppers are out of this world delicious and so incredibly easy to make. From start to finish it can be done in under 30 minutes and the toppings are endless. It’s a really great recipe to throw in any veggies you may have lying around that you need to use. Not only is it insanely good but of course it is loaded with a variety of nutrients but the most notable being protein, fiber, and vitamin C. Now, without further delay, let’s go ahead and jump into all the items you will need to make these delicious stuffed bell peppers!
I am so excited to be bringing you another recipe after what feels like forever! The last month or so has been so incredibly chaotic as I get that much closer to wrapping up the prerequisites necessary to apply for my Master’s program. As much as I have been itching to create content for the blog, first and foremost I am attempting to finish up my schooling so that sooner rather than later, I will be an accredited RDN able to help you all in much greater detail with all your health and wellness needs. Also, let me say that because I take so much pride in the content that I put out, I will only ever share a recipe with you that I 1000% standby. I refuse to share a mediocre recipe just for the sake of posting because this blog was started with the purpose of showing you how fulfilling, satisfying, and delicious a healthy lifestyle can be.
With that being said, today I have a very exciting recipe for you as I have been attempting to perfect this one for quite some time. Today I will be sharing with you my authentic chicken enchiladas made of course with homemade enchilada sauce. A few weeks back as I was craving my mom’s homemade enchiladas I gave her a call to ask her for the recipe. As she listed the ingredients, I was surprised that she used flour and lard. For those of you who do not know what lard is, it is solidified pork fat that is high in saturated fat, If you want to know more about the different types of fat, check out my Facts on Fat post here. After going over the ingredients, I knew exactly why her sauce was so addictive. Lard is very calorie dense which sends signals to our brain that makes us want to eat more. So I decided I would play with the recipe a bit to make something with some healthier ingredients. Mom, if you’re reading this please know I love your enchiladas, but we are definitely going to be swapping my enchilada sauce out for yours!
September has officially arrived and I am so excited because fall is my favorite time of year! Even though here in southern California we don’t get much of a fall, I still look forward to having weather below 100°. With cooler weather comes warm drinks and hearty, comforting meals and today I’ll be kicking off our fall-inspired meals with my lentil shepherds pie. Traditional shepherd’s pie is made using ground beef, a variation of veggies, and topped with creamy mashed potatoes. This recipe is only different in a few of the ingredients but all the flavors come together to produce an incredibly satisfying & hearty meal. It sounds so much fancier than it actually is because all of the ingredients are very humble and easily accessible to everyone.