It is my honor and privilege to have been asked by Taylor at Pink Heels Pink Truck, to become a monthly food contributor! She’s your go-to source for fashion, beauty, crafts/DIY, fitness, blogging, books, and delicious food and cocktail recipes! This month, we’re starting off with my Stuffed Bell Peppers with Quinoa, Chickpeas, Basil and Mint!
I’ve been longing for a luscious risotto, but, didn’t want the carbs (that go straight to my hips) from rice, so, I used my food processor to turn the butternut squash into rice-like bits. In seconds, you’ll replace the high-carb rice to create this easy and delicious Butternut Squash ‘Riced’ Risotto with Peas and Parmesan!
Sweet Potato Chips (Paleo, Whole30) are just perfect for getting my crunchy/salty fix! Here’s a quick and easy recipe your entire family will love! I don’t use the microwave often, but, now and then it certainly is a timesaver and I welcome that. These sweet potato chips are fast to put together for a last-minute party snack or when you don’t want to heat up your kitchen in those sweltering days of summer; or you just don’t feel like waiting for the oven to heat up! You know, instant gratification! Super healthy and flavorful! A must try!!