Found this recipe in a card mailed to me by Body & Soul Whole Living Magazine.

In an electric blender, combine frozen organic blueberries and strawberries, 1/2 cup chilled green tea (unsweetened), 3/4 cup plain low-fat organic yogurt, 2 tbs ground flaxseed and a little trubinado or raw organic sugar to taste.

Blend till smooth—yum…and don’t you look young!

Contains about 250 calories, 13g protein, 9 grams fat, 35 g carbs and 8 g fibers–the perfect calorie combo. Thanks, Martha Stewart!

I whipped these up the other night. They only took a few minutes to make and were soooo good. I can’t wait to have them again! They’re filling yet healthy–and delicious.

1. Preheat the oven to 350.

2. Sautee an onion and some garlic in a frying pan. Add veggie crumbles and brown as you would hamburger. Stir in cooked rice (I used Success Rice, which only takes 10 minutes) and half a jar of prepared Spaghetti Sauce. Add chili powder and cayenne pepper to taste (I have a taste for a LOT).

3. Cut off the tops of four large green peppers and scoop out the insides.

4. Fill the peppers with the rice mixture, sprinkle a little shredded cheese on top, put the pepper tops back on and bake for about 20 minutes (I like my peppers al dente, but bake longer if you prefer them softer).

Just thought I’d pass this little recipe along. If you’re a hot sauce addict like me, you’ll probably also like them with a little Red Hot Sauce for dipping. Enjoy!