Italian Pepper Noodles

Italian Pepper Noodles I threw this together last night and I really enjoyed it so I wanted to share.  We had some plain noodles left in the fridge and some fresh bell peppers, I chose to experiment!

  1. Chop up about ½ cup Red and Yellow Bell Peppers, ¼ cup of Onion ( I used red Onion)
  2. Turn the stove to medium, throw some Olive Oil and Italian Herb Infused Olive Oil in the pan. Just covering the bottom of the pan. Then throw peppers and onions in pan.  Sprinkle Sea Salt and Black Pepper on top.  Let cook for about 5 minutes.
  3. Turn heat down slightly and add 2 cups Cooked Noodles (or grain of choice) to pan.  Toss around mixing everything together.
  4. Sprinkle with roasted Red Pepper Flakes and a bit more Sea Salt and Black Pepper. Let cook for about 5-7 minutes stirring occasionally.
  5. Turn off heat and enjoy! It does have a little kick to it!

I made about 2 servings, this recipe covers that.  To make a larger portion adjust ingredients accordingly.

What you will need:

About 2 cups of cooked Noodles

½ cup chopped Red and Yellow Bell Peppers

¼ cup chopped Onion

Olive Oil

Italian Herb Infused Olive Oil

Black Pepper

Sea Salt

Roasted Red Pepper Flakes


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Healthy Veggie Dish

What you need

  • Spaghetti Squash
  • Broccoli
  • Peppers ( I used red, yellow, orange, and green)
  • Cheese of choice ( I used Cheddar this time but mozzarella is great also)
  • Casserole pan or pie dish
  • Baking sheet
  • Ice cream scooper


  1. Pre-heat oven to 375 degrees (Fahrenheit).  Cut Spaghetti Squash in half.  Use ice cream scooper to scoop out all of the seeds.  Once the seeds are gone place the spaghetti squash face down on baking sheet and cook in oven for 45-55 minutes.
  2. While the spaghetti squash is cooking you can steam the broccoli.  Dice peppers.  I used a quarter of four different peppers you could choose one pepper or use all of them that is up to you.  Once diced you saute the peppers in coconut oil or olive oil.
  3. While the vegetables are cooking you can grate your cheese, this time I had cheddar in the fridge so I used that.  Your favorite cheese will work or if don’t want cheese that is good too.
  4. When the Spaghetti Squash is done, take it out of the oven and let it cool for about 10 minutes.  Reset the oven to 350.
  5. After cooling use a fork to scrap the Spaghetti Squash out of the skin.  Once all the squash is in the middle you can place it in the dish you choose to use.
  6. Then toss in peppers and broccoli. Mix together.
  7. Mix cheese in dish and place on top.  Use your preferred amount of cheese or none at all. ( I used about 1 cup.)
  8.  Place in oven.  Let cook for 15-20 minutes, until cheese is melted.

You have a healthy delicious vegetable filled dish, everyone will love!

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Healthy Taco Dip

So I know what you are thinking can taco dip be healthy…well maybe it’s a controversy but I made this taco dip with the mindset that I want it as healthy as possible.  So I came up with this recipe and I must say it is better than any other taco dip I have had before.

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What you need

  • Avocado/s
  • Fresh salsa (make your own or buy it)
  • Block of your choice of cheese
  • Baby spinach
  • Sour cream (vegan, regular, homemade)-optional*
  • Lime essential oils
  • 1 TBSP Taco seasoning (recipe below or you can buy from the store)

Taco Seasoning (you can also use this to season tacos- 2 TBSP per lb. of meat)

  • 2 TBSP chili powder
  • 1 tsp garlic powder
  • ½ tsp red pepper flakes
  • ½ tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 3 tsp cumin
  • 2 tsp sea salt
  • 2 tsp black pepper

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How to make it

If you are making fresh salsa you should make this before anything else.

  1. Slice avocado (I used 1 but I made a small dish, if you are making a larger dish 2 or 3 avocados may be needed.  It depends on the size of the dish).  Chop up baby spinach.  Eye out the amount you want on top, I used about ½ cup but I made a small dish.
  2. Place sliced avocado/s in food processor or blender.  Add sour cream if you would like, the amount is up to your preference.  I used about 2 TBSP.  Then add 1 TBSP of taco seasoning (2 TBSP if using 2 or 3 avocados).  I also added a drop of lime essential oil.  (If using lime essential oil you must store dip in a glass container and if blended in a plastic container clean right away.) Then mix/blend together until you have a guacamole type of consistence.  Spread into bottom of dish.
  3. Next spread your fresh salsa on top.  Followed by your chopped baby spinach.  (you can hold off on the baby spinach and mix with cheese if you want)
  4. Shred your cheese of choice.  I never buy packaged shredded cheese anymore because I read an article that said wood chips are put in the packaged shredded cheese to keep the cheese from sticking together.  (I cannot remember where I read this; if I did I would give you a link.  Bottom line, I am ok with my cheese sticking together!)
  5. Once you have shredded the cheese place on top or mix with baby spinach and place on top, your choice.

Now you have a delicious and healthy taco dip to eat with whatever chips or veggies you would like!

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