Grilled Citrus Skewers

These were so delicious, and like most of my recipes, SO easy! Although I took the photos, and ate the skewers, I can’t take credit for actually making them. Mom did all the work, but I’ll definitely be making them myself sometime soon. Marinate the shrimp in olive oil, lemon, garlic, fresh basil and salt and pepper for as long as possible in the fridge. Place on skewers with lemon slices, grill a few minutes on each side and enjoy!

For the chicken and pineapple skewers we marinated the chicken in teriyaki sauce, salt, pepper, lemon, garlic, and fresh basil. We arranged them on skewers with shallots and pineapple and placed on the grill. Delish!

Roasted Cabbage with Lemon

A friend of mine posted a photo on her Instagram of roasted cabbage and I thought “WHY HAVE I NEVER TRIED THAT?!” Yes, with that much enthusiasm. I love cabbage and I love to roast things…vegetables in particular. So I  gave it a try and it was just what I dreamed of. Delicious.

What you’ll need:

  • one whole cabbage. I have purple cabbage that I’m going to try next!
  • juice from 2 lemons (I used Meyer which makes everything taste better)
  • about 1/2 tbsp of olive oil
  • salt and pepper (any other seasoning you’d like)
What you’ll do:
Cut cabbage into 8 equal parts and place on baking sheet. Use brush to coat each side of cabbage with oil and lemon mixture and season with salt and pepper. Bake for 15 minutes, then turn over and bake for another 15 minutes at 400 degrees or until golden brown. Squeeze lemon on top before serving.

What are your favorite veggies to roast?

Quinoa and Veggie Stuffed Peppers with Spicy Black Beans

Stuffed bell peppers are one of my favorite things to make (I’ve blogged about them before here). Last night I made these with quinoa and a whole bunch of veggies. They were delicious and they were pretty filling because of the protein in the quinoa!

What you’ll need:

  • 2 large bell peppers
  • 1 cup cooked quinoa (I used a quinoa and brown rice mix)
  • handful of fresh spinach
  • 1/2 of a red onion, chopped
  • a handful of mushrooms, chopped (any kind will work, I used white)
  • 1 tbsp. sun-dried tomatoes in oil, chopped
  • 1/2 green bell pepper, chopped
  • 1/4 c dry white wine
  • salt and pepper to taste
  • I added a little cayenne pepper for some spice but you can leave that out

What you’ll do:

Chop the top off the bell peppers and clean out the seeds. Hold on to the top so you can put it back on for baking. Saute the onions and green bell peppers in a little olive oil until tender. Then add mushrooms and sun-dried tomatoes. After a few minutes, add the wine and spinach. Mix in the quinoa and cook until heated through. Add the mixture to the bell peppers until they are full, put the caps back on and bake for about 20 minutes at 350 degrees.

The black beans are super easy and super yummy. All you need is a can of black beans (I use organic), 1/2 cup of your favorite salsa or pico de gallo (I used a fresh pico from the store that was extra spicy) and a little salt and pepper! You heat those ingredients together and then top with a little bit of your favorite shredded cheese. I made these for a little extra protein on the side of our veggie bell peppers since we weren’t having any meat. Enjoy!