This quarantine period is actually not that bad…had a great yoga session this morning. This particular posture is called Chakrasana (wheel pose) and is good for spine flexiblity and strength.
~submitted by Parul Sirohi~
Robes Pierre, age 17
~submitted by Rachel Karatz~
I recently made these stuffed bell peppers with an exciting lemon twist! The great thing about this recipe is you can adapt it with ~any~ produce you have leftover in your fridge. Makes an awesome meal and saves you a trip to the store!
- 4 bell peppers
- 1.5 cups of couscous (or rice, quinoa)
- any veggies you have in your fridge (I used onions, carrots, and broccoli)
- 0.5 lb ground beef, turkey, or chicken (optional)
- 0.5 cup lemon juice
- olive oil
- salt, pepper, garlic powder
- parmesan cheese (optional)
- Preheat oven to 375 F
- Cook couscous according to instructions on package. Use chicken or beef stock instead of water for extra flavor!
- Start by slicing your bell peppers in half and cleaning out the seeds inside. Then lightly rub them in olive oil and bake in a skillet or glass pan for 12 minutes.
- While peppers are cooking, start to sauté the items for the filling in a large skillet. Start with meat, onions, and other veggies that take longer to cook, season to taste.
- Once meat is cooked and veggies are soft, lower heat and mix in couscous and 1/2 cup of lemon juice, then season to taste.
- After bell peppers have cooked, pull them out of the oven and fill with your meat and couscous mixture.
- Bake for 12 minutes, then briefly remove from oven
- Top with shaved or grated parmesan cheese (other cheeses work well too) and put back in oven on broil until cheese is golden on top.
- Remove from oven and let cool for 5-10 minutes before enjoying.
~contributed by Chelsea Fries~
Our blog has been transformed into a page documenting all the creative quarantine activities the BME PhD students come up with! Go check it out!
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