Eating clean is no joke.  If you are a bride trying to lose weight for you big day, start early and look into eating clean.  I have seen girls waiting until the last few weeks before their wedding, crash-dieting in hopes of losing 5-20lbs.  Hopefully posts like these will help you get healthy the right way.

I started eating clean nearly 4 weeks ago and I’ve lost 7 pounds.  After not seeing the scale move in a long time, this is exciting for me.  I don’t have a lot of weight to lose, but there is definitely room for improvement.  If you know me, you know I’m a foodie.  I love to eat.  I have no idea how I’m not 300 lbs (probably because I cook at home and don’t do fast food, soda, or sweets).  When I started eating clean I didn’t think that there would be any recipes that would satisfy my savory tooth (opposite of sweet tooth: chips and guac, chips in general, salty foods), but I was wrong.  I’ll admit, the first week was tough, but now that I see the results and am eating literally all day (every 2-3 hours) I love it.

This recipe was inspired by Pinterest but made clean by yours truly.  It turned out really well and I felt completely guiltless about it.

Ingredients (try to buy all organic ingredients if you can):

2-4 chicken breasts boiled, then shredded
6 bell peppers (I don’t think color matters; I used green and red)
1 cup quinoa cooked according to the package directions
1/2 – 1 whole red onion, chopped
sliced mushrooms, according to your preference
diced bell peppers, according to your preference
low fat or fat free cheese, shredded
fresh garlic, to taste
salt and pepper, to taste
Italian seasoning, to taste (I used only a tsp)

Directions:

1. Boil chicken until fully cooked (about 20 minutes for two breasts), drain, rinse, and shred once cooled.  Set aside.
2. Cook quinoa according to package directions (I cook it in non-fat, low calorie chicken broth – SO much more flavorful).  Set aside.
3. While quinoa is cooking chop all vegetables and either steam for 5 minuets or lightly saute in olive oil spray. (I season in layers, so I add salt, pepper, and a little Italian seasoning at this point, then I season again once everything is mixed.)
4. Preheat oven to 350.  Cut tops off of bell peppers; remove any seeds.  Place on baking sheet.
5. Mix vegetables, shredded chicken, and quinoa all together and scoop into bell peppers.  Top with cheese.
6.  Bake for 20 minutes or until cheese has melted.

Serves six.

Enjoy!