Not just any Monday – the Monday that I go back to work after having a week off. These are the worst kind of Mondays, but honestly… this one wasn’t so bad. I had so much fun at the beach, but I’m glad to be back. I didn’t get as tan as I had hoped, but I think it’s because I panicked when I would get overheated and spray SPF 70 all over myself. Note: overheating does not mean my skin is burning. Idk, there was a lot of wine involved.
Side note: I am wildly allergic to conventional sunscreen! It’s no fun. I had no idea until my late 20’s that the rash I’d get on my armpits, inside elbows, back of my knees and hips was not because “it was hot outside” – I am allergic to avobenzone and oxybenzone. These ingredients create chemical reactions on your skin that filter UVA rays and converting them to energy less harmful to your skin. (source)
Oddly enough, I have topical allergic reactions when using sunscreen that contains this, so I’ve experimented with mineral based sunscreen and I found one that doesn’t turn me into Casper while I still get a safer tan. One I don’t like? Alba Organics mineral sunscreen, in the green tube. If we’re being completely honest, that shit sucks.
Cue the angels! I stopped at the local surf shop on my way home from the beach and picked up my new favorite. It’s called Raw Elements Daily Lifestyle lotion, SPF 30. To be completely honest, I wish I found this sooner. The crappy thing about zinc sunscreen is that Casper hue, and if you rub this stuff in enough, you don’t get it. Plus, it stays on for a loooooong time, so if you’re like me and forget, you’re good. Plus PLUS, it does not harm the oceans, seas, rivers and lakes, so that’s my favorite part 🙂 Check it out here.
Back to food. Last week I decided to make some goodies, I have yet to post them. One of the glorious things were these peppers. These PEPPERS. You could absolutely make them vegan and sub in some crumbled tempeh or soy and a pinch more spices, and I think that would just be phenomenal. Enough with the talking, let’s dine.
Taco-Spiced Turkey Stuffed Poblano Peppers (Paleo!)
Prep time: 20 min
Cook time: 40 min
- 1 lb ground turkey
- 1 medium yellow onion, diced
- 2 large tomatoes, diced; or one 15oz can of diced tomatoes with chilies
- 1 ½ tbsp taco seasoning
- 4 poblano peppers, tops sliced off, ribs and seeds removed
- 1 container of sliced cremini mushrooms, chopped
- ¼ cup of fresh cilantro, chopped (for garnish)
- optional for non-paleo eaters – cheese and sour cream, for serving
- in a large skillet, add 1 tbsp of your preferred fat and sauté your onions over medium heat until translucent, about 5-6 minutes. Add your mushrooms and continue to cook until the moisture has evaporated, another 2-3 minutes.
- Add your turkey and sauté until fully cooked, another 6-7 minutes. Add your tomatoes, juice and all, and continue to cook.
- While there’s still moisture in the pan, add your taco seasoning and stir, covering the contents of the pan. Set aside to cool.
- Preheat your oven to 375 degrees. While it heats up, stuff your peppers with your turkey mixture, ensuring they’re full by pressing the turkey mixture into the pepper with a spoon or fork.
- Place in a greased baking dish and bake for about 35-40 minutes, until pepper has wilted and turkey has browned.
- Garnish with your preferred toppings (cilantro, and sour cream/cheese, if using). I squeezed some lime over the top of mine before eating 🙂