As of yesterday, I have finished my first year of grad school at the University of Michigan! This time next year I will finally have my Master’s of Public Health Degree in Health Behavior & Health Education. Ever since returning from Boston life has been pretty chaotic. I am currently moving out of my apartment in Ann Arbor to head back home before I pack up again and leave next Thursday to go to Colorado for my 12 week internship. I am so excited, but time is just flying by.
I started my second recovery week post-boston marathon and I am feeling great! I went for a short run on Monday just to see how my body was doing and my legs are definitely still fatigued. I typically take two weeks off from running after a marathon to give my body a break from the impact of running. I have been sticking to the bike, elliptical and upper-body weights to keep the blood flowing and to aid the recovery process. No races planned yet, but I am sure that will change soon enough!
As promised on my insta, I have a great recipe to share with you all! After a week of indulging in whatever I wanted, it was time to get back on track and quite honestly, my body was craving fruits and veggies. It was one of those nights where I wanted something quick and easy to make without having to go to the grocery store. Luckily, I was stocked with everything I needed for stuffed bell peppers!
Bare with me here as this is another recipe that I simply threw together.
- 3 bell peppers
- Brown rice
- Ground Turkey
- Black beans
- Red onion
- 2-3 tomatoes
- Low sodium fajita seasoning
- Shredded cheese of your choice
- Preheat oven to 425 degrees fahrenheit
- Begin by preparing 4 servings of brown rice following instructions on the package
- Oil a large skillet and start browning the ground turkey (I typically set my stove to medium-high heat)
- Once turkey is starting to brown, add chopped onion
- Dice the tomatoes
- When thoroughly cooked, add tomatoes, black beans, and packet of fajita seasoning to the skillet (continue cooking on low)
- When the rice is done, pour over meat, and mix well
- To prepare the bell peppers, carve the stem out like you are carving a pumpkin
- Remove any seeds or veins remaining on the inside of the peppers
- When you are ready, place bell peppers on a baking sheet (I put wax or parchment paper down) and fill peppers with the rice and meat mix
- When the peppers are filled, sprinkle the shredded cheese on top
- Place in oven for 10 minutes (or until cheese is melted)
- Remove and let cool
These are another great addition for Sunday meal preps! They make for a delicious and filling lunch or dinner. Well it’s back to packing for me! Happy Wednesday everyone!