I’ve recently become obsessed with roasting bell peppers on my stove. I have a gas stove, and since I cannot have a grill in my apartment, I use the open flame of the burners to roast the peppers.
I’ve been reducing the amount of oil and natural fats I consumed daily ever since I finished my whole food plant based nutrition certificate. I suffer from high cholesterol, it runs in the family, so I am genetically predisposed to this. On top of that, heart disease also runs in my family, so I really have to watch out my lifestyle – this includes what I eat and how much physical activity I include in my day. During the nutrition class, I had a full chapter dedicated to heart disease prevention. The chapter was taught by Dr. Michael Greger and Dr. Esselstyn, author of the book: Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure. What Dr. Esselstyn has shown through over 30+ years of research is that eating a whole food plant-based diet may not be enough for those with higher tendencies of developing heart disease (including me), but completely eliminating fats (including good fats like nuts and avocado) is what will help the individual prevent heart disease.
As I slowly adapt to this diet I am creating new ways of cooking and making fun recipes where I won’t even notice that oil is missing.
Since I had some quinoa left in my fridge and I wanted to make a quick but healthy dinner I decided to make this recipe. The stuffing consisted of 3 simple ingredients: frozen corn, Mexican salsa, and quinoa. Finish cooking everything in the oven for 25 min and you are done! Check out the full recipe video in YouTube, pin it to your favorite recipe board and print out this recipe for your collection. Enjoy!