Sunday Brunch and a 6 Mile Hike

This morning we decided to make an awesomely huge breakfast to fuel up before our hike.

While CJ shredded the potato for the hash browns, I worked on making the appetizer.

I made sliced bananas topped with a peanut butter and yogurt concoction.  I've made this before, but this time I added honey and cinnamon to the mix, yum!

I got some Tuscan Pane bread from TJ's so we toasted that and topped it with a fried egg and some cheese.  Delicious pre-hike fuel!

After we ate, we drove over to the Lynn Fells reservation called Sheepfold.  It's really close to our apartment so hopefully we can go often!  I really enjoyed the hike.

Apparently this park is a hot spot for people to bring their dogs! We saw so many different types of dogs, and it really made me want one!  But CJ said no, he's such a party pooper.

We decided to follow the Reservoir trail which is 6 miles long.  There is also a trail that goes 9 miles, and a shorter trail that is maybe around 3 miles.

CJ looks good, but I look bald.

 Along the way, we saw this cool tree house, and I was super jealous of the kid that gets to play in there!

The trail surrounded the Winchester public drinking water reservoir.  It was really pretty.  I wanted to dive in (but that's not allowed, and I don't really know how to dive).

It took us a little less than 3 hours to do the hike, which was slower than I anticipated, but we did stop to eat lunch, and accidentally got off the trail a few times.

It was such a beautiful day, and I'm glad I got to spend it outdoors!

Hope you had a nice Sunday as well!

Quinoa Stuffed Bell Peppers

What is it about stuffed foods that is so delicious and fun? 
Stuffed mushrooms, stuffed peppers, stuffed clams......double stuff oreos..

I originally planned to make good old traditional stuffed peppers with ground beef and rice, but then I spotted the Quinoa (KEEN-wha) in my pantry and a lightbulb went off in my head, so I used the Quinoa in place of the rice.

Quinoa is like a miracle grain.  It's high in iron, phosphorus, magnesium, and fiber.  It's gluten-free, and it's a good source of protein as well. 

According to my bag of Arrowhead Mills Quinoa, this grain was a staple of the ancient Inca's diet, and literally means "the mother grain."

Also, after some googling, I found out that Quinoa is actually a seed! Who knew.

makes 3-4 depending on pepper size

3 Green Bell Peppers
3/4 lbs lean ground beef
1 cup Quinoa
1 chopped white onion
10 ounces tomato sauce
1/8 teaspoon Garlic Salt
1/8 teaspoon Black pepper

Instructions:
Preheat the oven to 350 degrees F.
Cook the Quinoa in a rice cooker if you have one, if not, cook in a pan on the stove.
Cut the tops off the pepper and place in pan of boiling water for three minutes
After three minutes, run them under cold water, and place upside down on paper towel to dry
Cook the ground beef and onions in a skillet, add in the seasonings
After meat in done cooking, add half of the tomato sauce
Add in the cooked quinoa and cook for a few more minutes
Place the peppers in a roasting pan, and fill them with the mixture
Top the peppers with the rest of the tomato sauce
Bake for 25-30 minutes

and Enjoy!