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Healthy Stuffed Heirlooms

Calla In Motion

Healthy Stuffed Heirlooms

Lindsey Calla

When I get back from a huge few weeks of traveling the first thing I do is go stock up on lots of healthy things to put in the fridge.  In New Orleans, and specifically the French Quarter, there aren't a lot of healthy takeout options for quick and easy meals.   So it's left me to figure out how to cook yummy, healthy things so we aren't eating creamy crawfish etoufee and beignets every single night!  This recipe is an altered version of something my best friend from high school made me once when I went to visit her in New York.  I've adapted it since and when I saw the giant heirloom tomatoes at the store I could not pass them up.  They are the tastiest, juiciest tomatoes I've ever had and apparently not around that long in the season.  It's an incredibly simple way to eat the rainbow and nicely balanced with veggies and some carbs to fuel my workouts.  Here's what you need:

Ingredients: 

  • Heirloom tomatoes 
  • A box of quinoa
  • 1-2 bell peppers
  • 1-2 cloves of garlic
  • 8 oz of feta cheese crumbles
  • 1 cup of parmesan cheese
  • 1 cup breadcrumbs
  • salt

  • Preheat oven to 375 degrees, Lightly spray baking sheet with cooking spray
  • Bring quinoa and water to a boil (1 cup quinoa with 2 cups water) and then cover and let simmer for approx 15 minutes or until al water is absorbed
  • While quinoa is cooking, prep the tomatoes by cutting a circle around the top and scooping the inside of the tomato out.  I like to save the juicy insides to make a pasta sauce for another night!.  Lightly salt the inside of the tomatoes
  • Chop bell pepper into small cubes 
    • In a frying pan, heat 1-2 cloves of garlic and 1 tsp of olive oil.  Add bell peppers.  Add the finished  quinoa to the pan.  Add feta cheese.  Once you stir in the feta, don't let it heat much longer so the cheese doesn't melt
  • Scoop quinoa mixture into each tomato and add tomatoes to the baking sheet
  • Sprinkle breadcrumbs then parmesan cheese over the top of each tomato.  If some cheese falls onto the pan leave it so it crisps up for an added crunch!
  • Cook for 30 minutes
  • Serve!