Why is Weight Loss Important For The Body?
Managing your weight boosts your heart health. When out of shape , the heart works harder to carry blood throughout the body. Losing weight decreases pressure on the arteries and stress on the heart. And help lower bad (low-density lipoprotein) cholesterol level.
Losing some pounds improves type 2 diabetes. Individuals with type two diabetes that take action to lose weight typically experience improved insulin sensitivity. Since excess fat causes inflammation. Which adversely effects how insulin ( hormone that regulates blood sugar) functions. You might notice an improvement even just a five percent weight reduction.
When managing your weight you lower your chance of having a stroke. Also decreases the strain on the heart. And decreases the pressure on the blood vessels. Which makes it less likely that you will develop a blood clot.
Weight loss decreases the risk of receiving certain cancers. As the weight decreases , so does the risk of diseases like pancreatic , breast (in females past menopause), Kidney, endometrial, and liver cancer.
Santa Fe Quinoa Stuffed Peppers
The Ingredients You Need:
- One cup of dry quinoa — rinsed.
- Six large bell peppers, various colors.
- Two tablespoons of avocado oil — or the oil you prefer.
- One medium onion, diced.
- Eight ounces of mushrooms — chopped.
- Three to four cloves garlic — minced.
- One tablespoon of tomato paste.
- Two teaspoons of chili powder.
- Three-fourths teaspoon of smoked paprika.
- One-fourth teaspoon ground cinnamon.
- One and a half teaspoons ground cumin.
- One teaspoon of dried oregano
- Fresh cracked pepper to taste
- One teaspoon sea salt, more to taste
- Two cups of vegetable broth — low sodium.
- One cup of fresh or frozen corn.
- Fifteen ounces of canned black beans — rinsed and drained.
Time to Cook
For this recipe you need to preheat your oven to 400 °F. Then rinse and cut the peppers in half. Whether the pepper has a stem, leave it on the pepper. Cut down the middle, leave a piece on each pepper halve (it helps the pepper maintain its form). Discard membranes and seeds. Brush some oil inside all the peppers, sprinkle salt and pepper on the peppers. Put them on a large rimmed baking sheet. Roast until somewhat tender, about fiffteen minutes. Take them from the oven and put them aside.
In a medium pot, add quinoa two cups of low-boiling water, put a pinch of salt in the water to keep from sticking together. Then, place the lid on top. Additionally, you will cook it until there is no liquid and quinoa is fluffy. This usually takes around fifteen minutes to cook. Then, take the quinoa from the heat and fluff with a fork and put aside.
Next, heat oil in big skillet over medium heat. Add onion and sauté till translucent — roughly three to five minutes. After, add mushrooms and sauté till tender and slightly browned/ This takes about for four to six minutes. Now, add in the garlic, spices, and tomato paste — sauté for thirty to sixty seconds until fragrant.
Now, it’s time to put in the vegetable broth and bring to a simmer for one to two minutes. Afterward, add the cooked quinoa, corn, and beans — mix them together. Moreover, it’s time to taste the mixture for seasoning and add more as needed. Then, cook for another five to eight minutes, uncovered, until the liquid is cooked down. Make sure to stir frequently. Take it from heat and put it aside.
Stuffing the Peppers
Separate stuffing mixture evenly among peppers while gently pack it down and fully fill each one. Then, place the stuffed peppers upright on the large rimmed baking sheet. Additionally, make sure to leave one inch between each pepper. Bake for fifteen to twenty minutes or until quinoa is lightly browned and crispy on top.
Written By Markita Thomas
Sources :
Vegan Huggs: Santa Fe Quinoa Stuffed Peppers
Baptist Health: 9 Health Benefits of Weight Loss
Meal Garden: Santa Fe Quinoa Stuffed Peppers
Featured Image Courtesy of HS You Flickr Page – Creative Commons License
Inset Image Courtesy of Brenden Flickr Page – Creative Commons License
