Mini Sweet Peppers Stuffed

The staff at PalmBeachAthleticWear.com wants to share this great appetizer with you!  It's healthy, crunchy and makes the perfect snack or appetizer at your next get together.

Mini Stuffed Sweet Peppers (serves 4-6)

Ingredients:
15-20 Mini Sweet Peppers 
1/2 Cup Reduced Fat Cream Cheese
1/4 Cup Goat Cheese
1 Garlic Clove - Minced
1 1/2 TBSP Chopped Basil
1 1/2 TBSP Diced Sun-dried Tomatoes

1. Cut off tops of peppers and remove any seeds with a small vegetable knife
2. Mix together cream cheese and goat cheese
3. Add garlic, basil, sun-dried tomatoes and mix until evenly distributed.  You may choose to add salt and pepper to taste but we like it just the way it is.  
4. With a small spoon fill up your peppers
5. Serve immediately or if making ahead of time refrigerate.  

Slimming Soba - A Great Healthy Tasty Recipe

Have you tried any of the recipes we post?  Every now and again the staff and families at Palm Beach Athletic Wear find great recipes that we feel are worthy of sharing.  Of course the rules are that they MUST be healthy and of course tasty!  We want YOU to look great in your Workout Outfits and although a lot of our fitness fashions are slimming, the idea is to keep you looking and feeling your best while staying committed to a HEALTHY and active lifestyle.

Palm Beach Athletic Wear tried and tested and definitely approves of this healthy meal.  This delicious recipe is quick and easy to make. So, when your kids want pasta whip this up and eat it with them - guilt-free without sacrificing your figure! It's got the whole grain soba noodles (good carbs like this are rich in nutrients) and colorful veggies paired perfectly.

Slimming Soba Noodles and Veggies

Ready in 25 minutes • Makes 6 servings 1 Package or 12.8 oz handful uncooked soba noodles (we use Roland Organic Buckwheat Soba Noodles) 4 tbsp olive oil 4 cloves garlic, minced 4 cups kale, roughly chopped 4 tbsp lemon juice 1 orange bell pepper, chopped 2 medium tomatoes, diced or 1 can diced tomatoes 5 tbsp balsamic vinegar 4 tbsp pine nuts, toasted 1. Cook soba noodles according to package directions. 2. Heat oil in a medium skillet. Add garlic, kale and lemon juice and cook until kale begins to wilt. 3. Add bell peppers and continue cooking until it becomes tender. 4. Add tomatoes and balsamic vinegar and cook for another 2 minutes, until tomatoes begins to soften. 5. Serve over pasta, and top with toasted pine nuts. We like to add grilled chicken to this dish but that is totally up to you! NUTRIENTS PER SERVING: Calories: 330, Total Fats: 11 g, Saturated Fat: 1.5 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 65 mg, Total Carbohydrates: 50 g, Dietary Fiber: 8 g, Sugars: 7 g, Protein: 8 g, Iron: 2 mg

Recipe of the Week - Side dish really

Palm Beach Athletic Wear has found another great new healthy recipe your family will love.  Tested and approved by the owner's 10 year old son.  Since it is really just a side dish, we paired this healthy yet tasty recipe with grilled chicken and it was a HUGE hit.

Quinoa Side Dish with Latin Flavor

Ingredients

• 1 cup quinoa
• 2 tsps olive oil
• 1 medium onion, chopped
• 1 orange bell pepper, chopped
• 1 red bell pepper, chopped
• 1 4-ounce can chopped green chiles
• 2 cloves of garlic, minced
• 14 oz low sodium chicken broth
• 1/4 cup pepitas (pumpkin seeds), toasted
• 3/4 cup coarsely chopped fresh cilantro
• 1/2 cup chopped scallions
• 2 tbsps lime juice
• 1/4 tsp salt

Preparation

1. Toast Quinoa in a large dry skillet stirring often for about 5 min then transfer to a fine sieve and rinse thoroughly. Then toast pepitas in same dry skillet about 3-5 min.
2. Heat oil in a large saucepan over medium heat. Add onion and bell peppers stirring often for about 2-3 minutes or until softened. Add chiles and garlic; cook, stirring for 30 sec.
3. Add the Quinoa and broth to the onion, pepper saucepan; bring to a simmer.  Reduce heat to maintain a gentle simmer, cover and cook until the Quinoa is tender and most of the liquid has been absorbed, 20-25 minutes.
4. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently.

Serve alongside grilled chicken, pork or fish.

Servings: 6 @ 2/3 cup each | Time: 45 min.