Friday feastin'

I love Fridays. For me they mark two things; the end of a working week, and the start of my weekend. Both are reason enough to celebrate with a feast!

Tonight I'm making stuffed capsicum.Super quick and super tasty makes for a happy belly. As a whole, this meal is low in calories and is sure to boost your vegetable intake for the day, and of course, serve your body well. Vegetables provide nutrients vital for the health and maintenance of your body, so fill up!

You will need -

For the stuffed capsicum;
1 red capsicum (medium to large)
2 brown mushrooms
1 courgette

For the salad;
Baby rocket
Sprouts
Avocado 
Carrot (grated)
Beetroot (grated)
Sunflower and pumpkin seeds to serve

Half your capsicum and stuff with sliced mushroom and courgette. Bake on baking paper for around 15 minutes before adding seeds for the last few minutes to toast. Using baking paper means there is no oil requirement.

The side salad is nice and colorful and of course, includes beetroot the superfood I am swearing by at the moment. 

Beets have no trans fat and no saturated fat. They are a source of sodium, magnesium, calcium and iron. They are considered a high fibre food, and contain both vitamin-A and C. 

I dressed with balsamic to flavor, my favorite. 

Shannon x