Today I am more than honored to trade blogs with Kym from Free Spirit Eater as a guest poster. I have always admired Kym’s culinary school level dishes that look both gorgeous and delicious, and have been lucky enough to make friends with her after fangirling quite a bit. Kym is extremely nice, creative, and has recently embarked on a quest to eat more healthily, another thing we have in common. So today, let her seduce you to a droolworthy, good-for-you dish that will convert you to the light side!
Hello Healthy Foodie Travelers!
I am very excited to be guest posting here on Kiri’s fabulous food blog. We met on the web not even that long ago, after reading her about me page, stalking her wife’s hard to get your eyes off of website, and a few blog posts later I was hooked! After Kiri won an avocado cutter giveaway on my site and the first email between us was exchanged, we instantly clicked. She is a TOTAL sweetheart, smart, funny, inspirational and just a great whole hearted person all around. It’s not often I come across such kind and caring individuals but I was lucky enough to have found a friend in Kiri. =]
Okay enough butt kissing, here’s a little about myself…
I am a 22 year old who has way too much going on in her mind to begin putting the list of my responsibilities in order. Well I’ll just start with my love for food. I write poetry about it, I day dream about it, I love it and at times have even hated it. And not the, I hate Brussels sprouts kind of way (although I LIVE for Brussels sprouts), I looked at my favorite foods as a form of escape. Emotions lay behind each bite and guilt behind each smile. I looked at food as my lover and my enemy. But after years of hiding behind fast food labels, arriving home with tears instead of jeans from the mall and day dreaming about what it would be like to not have to say, do you have that in a bigger size? My fiancé and I changed our life styles. With the approval from my doctor, nutrition and exercise advice from my trainer and never ending love and support from my fiancé, I am on a journey to better my mental and physical health.
What does any of this have to do with stuffed peppers?!
Kiri’s blog was one of the final pushes I needed to stop being a coward hiding behind the “I’m happy being unhealthy” fake smile. I hope to be able to document a weight loss success story in the making. Maintaining the life style won’t be easy but seeing Kiri’s dramatic change along with the health and happiness that came with it is enough to keep me motivated. I’m not saying I need to be a size 0, but I need to be healthy. I used to hate veggies, brown rice and squash, luckily these are all ingredients I now love and have included in this recipe to share with you.
Thanks for sticking around through the post guys, it was great contributing to Healthy Foodie Travels and hope to get to know some of you better as well. Thank you for having me Kiri, I wish you the best, I hope you can inspire more people who need that wake-up call like I did. =]
Nutritional Facts (Per Serving)
1.4 grams of fat
36 grams of carbs
198% Vitamin C
- 5oz of poached or grilled salmon, flaked
- 1 clove of garlic, minced
- 1/8 cup of red onion, minced
- 1/4 cup of zucchini, diced
- 1/4 cup of yellow squash, diced
- 1/4 cup tomatoes peeled, seeded and diced
- 2 cups of cooked long grain brown rice
- 2 fresh basil leaves
- 1 teaspoon of fresh oregano
- 1 teaspoon of fresh thyme
- 1/2 cup of water
- 1 yellow pepper
- ½ green pepper
- Salt and pepper to taste
*Preheat oven to 350 degrees.
- In a large pan, sauté onions and garlic on medium high until light brown. Then add squashes and tomato continue cooking.
- Cook out tomato liquid, and then add cooked brown rice. Add water and sauté vigorously for 1-2 minutes.
- Cut the heat, add flaked salmon, herbs and season with salt and pepper to taste. Toss until evenly combined. Set aside to cool.
- Grab your peppers and slice from top to bottom. Seed, de-stem and remove the ribs. Once rice mixture is cooled, stuff peppers until evenly filled.
- Bake for 25-30 minutes on a lightly oiled sheet pan, makes 3 stuffed peppers.
And now that I am a blushing, grinning puddle of mush after all the kind words from Kym, let met just thank her profoundly for not only being both inspiring and one of the sweetest, most helpful people in the food blogging world, but also for guesting on my humble little blog. Thank you!!
Now go check out what I cooked up on her blog!
I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at firstname.lastname@example.org!