I don't know if you are already familiar with Cheryl Richardson, but she is an amazing life coach and author. I've mentioned her book, The Art of Extreme Self-Care, in this blog before and not a week goes by that I don't pull it off my shelf for a quick refresher. If you visit her website you can also sign up for her weekly newsletters.
I've been working on simplifying my life since I moved. I figured it was a great time to make a fresh start and really prioritize the things that are important to me. Each morning I've started my day by making my "Absolute Yes" and "Absolute No" list. These are Cheryl's terms for things that matter to you - ones that are worth devoting your time and energy - and things that aren't.
My "Absolute Yes" list includes my body, my family, my home, good energy and happiness, good food, and the well-being of those around me. My "Absolute No" list is pretty simple at the moment: wasting energy on things that don't matter and being inauthentic. In Cheryl's newsletter this week, with it being 10/10/10, she shared her lists of ten things to say yes to and ten things to say no to. I hope this inspires you to create your own lists and discover what is important to you in your life.
Ten things to say yes to:
- Green vegetables.
- People who make you laugh.
- A goal or dream that won't go away.
- Being in nature and getting fresh air.
- Sitting in sunlight.
- Spontaneous hugs.
- An invitation that feels exciting and scary at the same time.
- More rest than you think you need.
- Moving your body.
- An open door that feels like an act of grace.
Ten things to say no to:
- Conversations with people who constantly drain your energy.
- Negative thoughts.
- The inner critic who tells you to play it safe.
- Pushing yourself to do more when you feel tired.
- Unhealthy guilt or shame.
- A request that immediately causes you stress.
- Second helpings when you feel full.
- More work when you already have a full plate.
- Living life from the neck up.
Regardless of what is on your lists, I certainly hope that stuffed peppers fall under "Absolute Yes." I have found that stuffed peppers are one of those things that people either love or despise. It all depends on how they are cooked.
I first had stuffed peppers in my college dorm - smothered with marinara and melted cheese. It was love at first bite. The only thing I didn't love about it was the way it fell apart as soon as you cut into it. Oh well, tis the downfall of the stuffed pepper.
I've made stuffed peppers with different recipes over the years. I personally like to cut the peppers in half, rather than simply removing the tops. You can cut yours however you wish.
Even though it's fun to cover something in tomato sauce, I decided to make a sauce-less version and go all out on the salsa instead. Since I used bell peppers and poblanos (which have a bit more heat), I made the salsas very mild. You can always add in some jalapeno to spice things up a bit if you wish. I also broiled the peppers before stuffing them instead of baking the entire stuffed pepper. As long as this recipe doesn't end up on your "Absolute No" list, I'll be happy.
Tomatillo Salsa Verde
Makes about 3 cups.
1 lb tomatillos
1/4 tsp agave nectar
2 Tbsp fresh lime juice
1/2 cup cilantro leaves
1/2 cup chopped onion
salt to taste
2 long green peppers, stemmed, seeded, and chopped
Remove the paper husks from your tomatillos and rinse well. Cut them in half and place them cut side down on a foil-lined baking sheet. Place under a broiler for 7 minutes, until the skin is lightly blackened.
When they have cooled, add tomatillos and remaining ingredients to a food processor and pulse until all ingredients are well mixed. Place in refrigerator to cool until ready to serve.
Makes about 2 cups.
2 roma tomatoes
2 red sweet peppers
1 cup cherry tomoatoes
1/2 cup cilantro
1/2 red onion
1/4 tsp red chili pepper
2 cloves garlic
salt and pepper to taste
Wash your tomatoes and sweet peppers. Cut them in half and place them cut side down on a foil-lined baking sheet. Place under a broiler for 7 minutes, until the skin is lightly blackened.
When they have cooled, add tomatoes, peppers and remaining ingredients to a food processor and pulse until all ingredients are well mixed. Place in refrigerator to cool until ready to serve.
4 peppers of your choice (I used bell peppers and poblanos)
1/2 red onion, diced
2 garlic cloves, minced
1/2 cup corn kernels
1 cup cooked quinoa
1 cup cooked black beans
1/2 tsp cumin
1/2 tsp smoked paprika
red chili pepper to taste
cayenne pepper to taste
salt and pepper to taste
To Broil Peppers:
Set your oven to broil. Cut peppers in half and remove the seeds. Toss peppers with a little olive oil, salt, and pepper. Place them cut side down on a baking sheet in a single layer. Leave them in the oven for about 10-15 minutes or until the skins are browned. You want them to have a little color, but not be falling apart.
Add olive oil to a pan over medium-high heat. Saute onions and garlic for 5 minutes. Add the quinoa, corn, and black beans and saute for about 5 minutes, until thoroughly heated. Add the cumin, paprika, red chili pepper, cayenne pepper, and salt and pepper to taste.
When your peppers are ready, stuff each one with the quinoa filling and top with salsa of your choice.