March 24, 2013
March 10, 2013
In an effort to prove that it isn't all about the sweet stuff on Luv'n Spoonfuls, I present another savory recipe, which just happens to be vegetarian and packed full of flavor. This stuffed pepper leans towards Spanish with a hint of Aleppo pepper (not Spanish, I know), Manchego cheese, and a sprinkling of Marcona almonds. The wild rice mixture provides fabulous texture and chew, while providing a healthy dose of fiber. If you're still struggling, like some of us, with a few left over pounds from the holidays (I'm almost there), this is a delicious and satisfying way to get that healthy eating plan back on track, all the while kickin' it with a fiesta for the mouth!
March 2, 2013
When there's two feet of snow on the ground (holy cow it's almost March for Heaven's sake!), nothing warms the soul quite like a heaping bowl of smokin' chili. And, in keeping with the Luv'n Spoonfuls way, this chili also warms the heart by being chock full of healthy ingredients. I've used ground turkey breast instead of beef, which reduces the amount of 'bad' fat considerably, but nothing is lost in the flavor department. This chili can hold its own next to any beef-based version; I've employed a little 'trick' to steer things more toward 'moo' than 'gobble' (see below). This is a spicy recipe, not for sissies, and packs a punch, but could easily be toned down a bit to suit anyone's heat tolerance.