Keep those comments of adoration for Blue Diamond Almond Breeze coming! They’re awesome. You have until TOMORROW at midnight EST to enter the giveaway so definitely get on that! Also, if you want to partake in the “Get Your Good Going” challenge, head over to the Almond Breeze Facebook page and spread the “good” to a friend!
It starts with a rush of positive energy through your body. Then, your heart simultaneously races and feels like it’s overflowing with love and joy. Have you ever felt this way? I get really excited about things quite easily. There’s so much hope and possibility out there, and I love to see other people achieve their dreams that they’ve worked so hard for.
I felt that way last night, when Kerri Walsh-Jennings and Misty May Treanor won the gold.
They represent so many qualities that I admire: perseverance, passion, confidence, love, friendship, and teamwork. They really are something so special and electrifying. They made Olympic history last night, becoming the first three-time gold medalists in their event. In 43 sets, the pair only lost one set. I watched their post-win interview and Misty said, “I’ll never leave her side.” Dream team, people!
Were you as stoked as I was?
Workout
I’m feeling a bit congested and under-the-weather today but nothing too serious. I still had the gumption and energy to get up and tackle my chest superset workout. It felt great, as always, to get it done. I upped my weights today too!
Snack
A couple of hours post-breakfast, I was in the mood for a snack. I’d picked up some Health Valley bran crackers and local, organic tofu salad at Whole Foods this week and figured pairing them together would make for a delectable snack. I was right. <*Pats self on back*>
These crackers are awesome! There are just three ingredients to them, and each one has 5 grams of fiber. They draw a fine line between crispy-meets-chewy and don’t fall apart when you bite into them. The Snow White plate is an added bonus. 
Eggplant-Chickpea Overstuffed Peppers
Today’s recipe is inspired by someone who never ceases to inspire me: Jenny from Tofu Swag! She posted a picture of a stuffed pepper on her Instagram this week and a light bulb went off in my head. Why hadn’t I created a stuffed pepper recipe? It’s pure poppycock, if you ask me! I had a bunch of veggies in my fridge from my dad and I’s visit to Phantom Farms and this seemed like the perfect way to incorporate them all.
Eggplant-Chickpea Overstuffed Peppers
Cook Time: 15 minutes
Ingredients (Serves 1)
- 1/2 pepper, with core and seeds removed
- 2/3 cup organic chickpeas
- 1/3 cup eggplant, diced
- 1 heaping tsp. coconut oil
- 1 garlic clove
- 2 handfuls spinach
- 2 Tbsp. daiya cheddar shreds
- 1 tsp. Mrs. Dash Garlic & Herb seasoning
- 1 heaping Tbsp. nutritional yeast
- 1 tsp. basil
- 1 tsp. chili powder
- Pinch of cayenne pepper
- Pepper to taste
Instructions
- Preheat oven to 425 degrees.
- In a skillet, sautee chickpeas and eggplant in coconut oil for five minutes.
- Add garlic clove, spices, and nutritional yeast.
- Sautee for three minutes, stirring occasionally.
- Add spinach and 1 Tbsp. daiya shreds.
- Allow flavors to blend and stir occasionally for three minutes.
- Pour mixture into open-faced pepper.
- Sprinkel pepper with another Tbsp. daiya shreds.
- Place stuffed pepper on a baking sheet and bake in oven for 10 – 15 minutes, until edges started to blacken.
- Remove from oven, serve, and enjoy!
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Please note that not all of the mixture will fit into the pepper. Just stuff as much in there as you can, then eat the rest of the filling while you’re waiting for the pepper to finish cooking. No? Just me?
I envision this being a successful “transition meal” for anyone who is hesitant to trying vegan food. I dare you to make it for skeptics.
Okay, I”m off to the clinic for the evening. Have a beautiful day (it’s almost FRIDAY!)
Stay lovely,
Heather
Question of the Day: What is your favorite vegan “transition meal?”
i loved that match!! such a classic! Amazing women indeed. The perfect duo.
p.s.
i need some daiya. that stuff works wonders!
I knew you’d love those two, Lindsay! And yes. You need daiya. Now.
BB the food in this post is killing me! I love smearing something cold and chunky like that on crunchy, hearty crackers. I love stuffed veggies! I haven’t done them at home (er, Steph hasn’t) since last summer when we made zucchini boats. Between this recipe and Jenny’s lentil-stuffed pepper she shared recently, my craving has been ignited!
Hope your congestion clears up soon and that you’re having a good day:)
We’re such BBs it’s ridiculous.
Those stuffed peppers look amazing! Every time I come to your blog I want to be more and more vegan
Well, THAT makes my day! <3
This is such a fun take of stuffed peppers! You usually just see vegan recipes with rice or quinoa so this is a really fun new twist. I can’t wait to try!
Woo hoo! Can’t wait for you to try it, Alaine!
Yum! I used to make stuffed-peppers all the time when I was in high school but I haven’t revisited them in ages. This recipe sounds delicious! (And Jenny is such an inspiration. I saw the progress pics that TIU posted of her today- AMAZING)
And I was sooo excited for Kerry and Misty last night! I literally got teary-eyed watching them celebrate. So inspirational. <3
Yes, Jenny ROCKS! She is so amazing.
YUM!!! I need to make this!
You reeeally do, babe!
Wowww!! This meal looks so hearty and amazing!! Putting the ingredients on my grocery list now
oh my gosh it was such a great match! i loved every minute:) and that pepper looks super delish!
I love daiya! I need more in my life!
[...] over at For The Love Of Kale posted a recipe a few weeks ago I had been dying to try, Eggplant Chickpea Over Stuffed [...]
[...] got for ya today! Although, if you do have eggplant on-hand, I highly recommend making my Eggplant-Chickpea Overstuffed Peppers. It’s a winner. But for now, I’m going to get all spiritual on you and relate it to our [...]